    
Chinese White Cabbage
Chinese White Cabbage has flat, dark, dull-green leaves on white stalks that are very thick, wide and prominent at the bottom. The leaves have a slightly mustardy taste.
There are many different varieties sold under many different names. Some varieties only grow about 6 inches (15cm) tall. The better-known Bok Choy is a variety of Chinese White Cabbage.
Cooking Tips
Some of the outer leaves may be tough. Take the cabbage apart leaf by leaf, wash the leaves and drain.
Sliced thinly, the stalks can even be eaten raw.
Substitutes
Bok Choy, Swiss Chard,
Also called:  Brassica chinensis Juslenius (Cruciferae) (Scientific Name) Mangold (German)
Other entries for Cabbage
Bok Choy, Brussel Sprouts, Cabbage, Chinese Cabbage, Chinese White Cabbage, Kohlrabi, Quintal, Red Cabbage, Savoy Cabbage, White Cabbage
Other entries for Brassica Family
Broccoli, Cauliflower, Greens
Other entries for Vegetables
Agave, Artichokes, Asparagus, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
Top...
| |
|