Chinese Cabbage

Also indexed as: Celery Cabbage, Hakusai, Peking Cabbage, Wong Bok

Preparation, uses, and tips

Remove the stem, separate the leaves, and wash well. Slice the leaves into strips about 1 to 1 ½ inches (2.54 to 3.8 cm) thick and stir-fry with carrots, red sweet peppers, mushrooms, and tofu or chicken.

Buying and storing tips

Chinese cabbage can be found in the fruits and vegetables section of most health food stores, specialty markets, and some supermarkets. Choose firm, tightly packed heads that have crisp, green-tipped leaves. Refrigerate Chinese cabbage, tightly wrapped, for up to three days.

Varieties

Chinese cabbage is a specific type of cabbage.

Nutrition Highlights

Chinese cabbage, 1/2 cup (85g) (boiled)
Calories: 10
Protein: 1.3g
Carbohydrate: 1.5g
Total Fat: 0.1g
Fiber: 1.4g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.