Chinese Leaves

All types of cabbages cultivated in China are more nutritious than the common European varieties. They all have a mild taste, but Peking cabbages are the mildest. They have been cultivated for over fifteen hundred years because they are very rich in vitamins, minerals and fibre, and provide a few calories as well. In these vitally important nutritional ways, they are much more like broccoli than the green cabbages that we know. Peking cabbages have delightfully crisp, fibrous leaves, leading people to call them ‘celery cabbages’.