Chinese Cabbage

Asian Greens

Although Asian greens are eaten by more than half the world’s population up to three times a day, they have only recently become familiar to Western countries. Our own time living in Laos opened our eyes to the countless varieties in this extremely versatile, highly nutritious, and easy to cook group of vegetables. Selection and…

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…

Sweet and Sour Roasted Cabbage Wedges

Caramelizing cabbage under the broiler draws out its natural sugars and deepens the flavor of the glaze. Preheat the roasting pan to jump-start the browning process. Ingredients: 2 tablespoons olive oil 2 tablespoons cider vinegar 1 tablespoon brown sugar 1 teaspoon whole-grain Dijon mustard 1 teaspoon grated garlic 1/4 teaspoon salt 1/2 teaspoon freshly ground…

Chinese Noodle Salad

Tokyo Bekana Chinese Cabbage is one of our favorite spring vegetables. Delicious raw or cooked, it add sweet flavor and texture to recipes. I’ve rewritten this Knisely family recipe to also be gluten-free, by using a variety of nuts instead of dry noodles (as pictured). Chop and mix in large salad bowl: 1 head Chinese…

Basic Stir-fry

Remember always start your rice or noodles cooking first, then it will be ready when the stir-fry is done. Make your sauce. Choose a bottled variety for ease or try one of my favorites: Stir ½ C orange juice, ¼ C soy sauce, 2 Tbs honey, 2 Tbs water, 1 Tbs grated ginger, 1 Tbs…