This oblong-shaped cabbage has thick, crisp stems and frilly yellow-green leaves. Its flavor is sweeter and softer than green cabbage.
It has high water content and takes on a sweet and juicy flavor when cooked, picking up other flavors from the food it's cooked with. Since it softens as well, it's frequently added to stir-fries and soups in the last stages of cooking.
You can eat it raw, shredding it and adding it to tacos, salads or power bowls. Feel free to swap it in for any recipe that calls for green cabbage
Chinese Cabbage (The Netherlands)
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