Chinese Cabbage

While there are hundreds of varieties of cabbage used in Chinese/Asian cooking (Bok Choy is a type of cabbage) the cabbage commonly known as Chinese Cabbage is a large cabbage with pale green leaves that is often placed next to the bok choy in the supermarket. You may also find it called by its Chinese name, sui choy. Most Oriental brassicas vegetables are called Chinese Cabbage in the West. There are many kinds of Chinese Cabbages that can be grouped based on size, shape, heading and non-heading. Chinese cabbages are excellent for stir frying and pickling. It can be steamed, stir-fried, sautéed - the only thing to watch out for is not to overcook it. An eastern Chinese speciality, creamed cabbage consists of leaves of shredded cabbage that are braised in a rich mixture of milk, chicken stock, rice wine and seasoning. But Chinese cabbage does not need such extensive preparation to coax out its natural flavour - try stir frying with a bit of ginger, salt, pepper and chicken broth for a simple side dish.