There are an increasing number of varieties of greens available in fruit and vegetable markets and many can be used interchangeably. They are all members of the brassica or cruciferous family and as such are valuable in the diet. Some say that this is essential to helping the body ward of cancers and other diseases of the digestive tract. They contain good amounts of vitamins A, B and C, as well as potassium, iron and calcium. All cabbages keep well if refrigerated.
Choose firm, crisp heads and use them in stirfries, sliced thinly to add to meat, vegetable or rice dishes and to substitute for regular cabbage in coleslaw. Chinese cabbage has an interesting mild celery flavour that works well in combination with pineapple in a salad or stirfry, and is delicious lightly braised. Add the chopped green leaves of the more leafy varieties to any Asian meat or vegetable dish, adding them just before serving and cooking them only for a couple of minutes. They can be cooked to substitute for spinach or cabbage too if you like.
Diet Data
Vitamin C and A, calcium, iron, potassium, riboflavin, niacin, thiamin, phosphorus, 60-130kJ per 100g.
Shopping Tips
Asian stores or vegetable markets, late autumn to winter
Storage
Cover and refrigerate l week or more depending on variety.