Chinese cabbage is also known as Napa cabbage. A mild taste and a soft texture when cooked, and it's the key ingredient in Korean Kimchi. Best used in stir-fries and soups. Also great eaten raw.
To prepare the cabbage, remove the outer leaves and then cut them into quarters. Remove the core of each quarter and slice or chop as needed depending on what you're using in your recipe. Cabbage will keep in a sealed airtight container in the refrigerator for several weeks.
Like most vegetables, Chinese cabbage is best cooked over medium heat to bring out the flavors but still keep it crisp. Cabbage is great in stir-fries, cooked with pasta or on its own. For cooked cabbage recipes, you can steam, blanch, sauté, or even bake to reduce fat and calories! Raw Chinese cabbage makes for a great addition to salads by adding texture and crunch. It is also the key ingredient in the widely popular Korean dish, "Kimchi".
Cabbage is also a great source of vitamin C, folate, potassium, and manganese. It is low in calories and can help aid in weight loss by helping to curb your appetite. It is also a great source of dietary fiber which can help reduce cholesterol and regulate bowel movements.
Cabbage has many health benefits that are worth mentioning too! It helps to maintain healthy skin, promotes beautiful hair, keeps joints well lubricated, aid in digestion, protect against cancer cells and it's a powerful antioxidant.
Cabbage is also a fantastic source of vitamin K, which is what makes this vegetable so wonderful. Vitamin K can protect against osteoporosis, reducing the risk for individuals who are at a higher risk for fractures or breaks to their bones.
Further scientific research shows that cabbage can aid in maintaining healthy blood pressure levels as well as provide protection from rheumatoid arthritis.
Kimchi is the best-known Korean dish that uses Chinese cabbage. It can be made in countless ways with endless flavor combinations. For example, carrots, radishes, ginger, green onions and garlic are often added to create a vibrant flavor profile.
Uncooked cabbage can be used to make many different types of dishes. Raw cabbage leaves are used in many different international cuisines from China to Mexico. In China, cabbage is often stir-fried, while Germans use it in their beloved sauerkraut and Mexicans add shredded cabbage leaves to their tacos.
Global siu choy production
Siu choy, also known as Chinese cabbage or Napa cabbage, is a type of cabbage that is commonly used in Asian cuisine. It is a member of the Brassica family, which also includes broccoli and cauliflower. Siu choy is a cool-weather crop that is typically harvested in the fall. The leaves are broad and crinkly, and the plant forms a loose head. Siu choy is a good source of vitamins A and C, as well as fiber.
Siu choy is grown in many parts of the world, but the majority of global production takes place in China. The country produces over three million tons of siu choy each year. Other major producers include South Korea, Japan, and Taiwan. In the United States, siu choy is grown in California, Florida, and Hawaii.
Siu choy can be eaten raw or cooked. It is commonly used in stir-fries, soups, and salads. The leaves can also be steamed or boiled. Siu choy is a versatile vegetable that can be used in a variety of dishes.
Siu choy, also known as baby bok choy, is a type of Chinese cabbage. It is a member of the Brassica family, which also includes broccoli and kale. Siu choy is grown in many parts of the world, including China, Japan, Korea, and the United States. The vegetable is harvested when it is young and tender. It has a mild flavor and can be used in a variety of dishes, such as stir-fries, soups, and salads.