Cabbage, Chinese

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Heads of tender, crinkly, pale green leaves with broad, flat center stalks. The flavor is mild and slightly spicy.
  • Related Varieties: The two main varieties have different head shapes, although their flavor and texture are virtually the same. The head of napa cabbage is stout and barrel-shaped. A more elongated, slender head cabbage is often called celery cabbage for its shape. Bok Choy, a closely related cabbage.
  • Evaluation: Look for firm, tightly packed heads with no dry or browned tips, crisp and not limp or wilted.
  • Preparation: Wash. Cut as desired, discarding the center core.
  • Percentage Yield: 85%