Head Cabbage

APPEARANCE: This vegetable is a solid, yellow-white ball of overlapping, tightly clasping leaves; diameters vary from 6 to 12 inches.

QUALITY: Heads should be heavy and compact; particularly look for and avoid those with signs of soft rot at the stem. Green leaves are more nutritious but white ones are more tender.

COMMENTS: This cabbage originated in Europe and has only relatively recently joined its Asian relatives. While traditional Chinese cooks still consider it foreigners” food, younger chefs have found it a place in modern, home cuisine, Availability and competitive price are strong persuasion. The Cantonese name yeh choi translates as “coconut vegetable” and presumably refers both to its appearance and to the mild, nutty crunch of the leaves eaten raw or lightly cooked.