Chinese Cabbage is high in Vitamins C & K, Folic Acid, and Carotenes; in season July through October here in the North Country.
General Technique: Makes a great vessel for strong flavors like chili sauce, ginger, garlic, and sweet and sour sauce. Cooks nicely into a stir-fry and is perfect on sandwiches.
Spring Rolls: Slice very thin and pare with sliced carrots, radish, rice noodles, and shrimp. Throw in some basil or mint, and roll up in spring roll paper. Serve with Thai peanut sauce and sweet chili sauce.
Cabbage Slaw: 2 cups shredded Chinese cabbage, 2 cups shredded red cabbage, 1 cup shredded carrots, 1 finely diced jalapeno, 1 cup mayo, 4 Tbsp red wine vinegar. Mix and serve chilled.
Cabbage stew: Warm ¼ cup olive oil in a large pot and add 4 cups of chunked potatoes and 1 chunked onion. Sprinkle some salt, throw in 4 cloves of garlic, and stir. Add 5 cups stalk or water, a can of beans, 1/2 a Chinese cabbage (sliced up), and simmer and season to taste. Garnish with a slice of cheese on top.