Chinese Cabbage(Approx 600 gm-900gm)

Overview 

There are different types of Chinese cabbage. It is known by its scientific name Brassica pekinensis, but the most common name associated with Chinese cabbage is Napa cabbage or sugar leaves.

Nutritional Profile 

• Chinese cabbage is very low in saturated fat and cholesterol.
• It is also a good source of 3 %dietary fibre, 2% of protein, and an excellent source of vitamin A 11%, vitamin C 45%, Vitamin K 38%, riboflavin4%, calcium 8%, iron 4%, magnesium 3%, potassium 5%, and manganese8%.

Health Benefits

• Chinese cabbage contains a small level of Vitamin-A. In addition to this, it contains flavonoids, polyphenolic compounds such as carotene, lutein, and xanthin.
• According to some studies, it is believed that consuming cabbage helps in fighting cancer and reduce the level of LDL.
• Like the ordinary cabbage, Chinese cabbage contains moderate levels of vitamin-K, that yields approximately 38% RDA levels. Thereby, playing a potential role in bone metabolism.

Uses

• Chinese cabbage can also be eaten raw. Also, you can add it to tacos, power bowls, and even salads.
• You can also use it for Chinese noodle dishes, spring rolls, potstickers, and pork buns, as well as stir-fries.

Recipes

Ingredients: Chinese cabbage, 3 cups chicken broth, 1 teaspoon red pepper flakes, 2 teaspoons soya sauce, 2 teaspoons oil and 1 garlic clove

Cooking Steps: Boil the chicken broth in a medium saucepan. Stir in red chilli flakes, soy sauce, oil, and chopped garlic. Add the Chinese cabbage and simmer for 10 minutes, until the cabbage turns dark green and is tender.

Ingredients: Chinese cabbage, garlic clove, green onion, 2 tablespoons vegetable oil, 2 to 3 teaspoons chile paste, 1 tablespoon Chinese rice wine, 1/2 teaspoon salt, 1/4 cup water, and 1 teaspoon sugar

Cooking Steps: Heat the pan and add 2 tablespoons of oil. When the oil is hot, add chilli paste to it. Stir-fry chilli paste in the oil for around 30 seconds, and then add garlic. Stir for a few seconds until fragrant and then add cabbage. Fry the cabbage for 1 minute, sprinkle with rice wine or dry sherry and stir in salt. Add water. Heat, cover, and simmer cabbage for 3 minutes. Press the cabbage on the sides of the pan. Give the cornstarch and water mixture a quick stir and add it in the middle, to thicken quickly. Cook for a little while to mix everything together.