Chinese Cabbage is a type of Asian green belonging to the brassica family, but a different species than the common European cabbage. Like other leafy green vegetables, Chinese Cabbage is high in antioxidants, folate and vitamins A and C. Shaped like a cylindrical barrel, Chinese cabbage has tightly packed layers of crinkled green and white leaves that are softer and thinner than those of European cabbage, and a thick white midrib.
We grow Red Dragon Chinese Cabbage, which has lovely dark red/purple leaves with white midribs, and also Blues Chinese Cabbage, which (contrary to its name) is not blue, but light green leaves with white midribs.
Selection and Storage: Because of their high water content they generally don’t store well, so if possible it is best to use them on the day of harvest. Otherwise they can be stored in the crisper section of the refrigerator for several days.
Culinary Uses: Chinese Cabbage’s delicate flavor is excellent shredded and eaten raw in salads, lightly steamed, stir-fried or added to hotpots and clear Asian soups.
Information from: The Produce Bible by Leanne Kitchen