Chinese cabbage encompasses two main varieties, both originating in the Yangtze River Delta.
One variety is Napa cabbage which looks like a large head of lettuce and tastes great eaten raw, in slaws, salads, or atop soups as a garnish.
The second variety is bok choy, a cabbage with dark green, soft leaves growing out of a white bulbous foundation. Bok choy tastes better cooked, using both the bulbous stalks and leaves in stir-fries or soups.
Below, I’ve listed numerous Chinese cabbage recipes for you to try at home, with various flavors and cooking methods for both varieties as well as the typical purple and green varieties.
A perfect side dish to serve at your next family-style Chinese dinner party, Chinese sauteed cabbage with vinegar sauce uses a whole head of cabbage cut into thick shreds to cook with a tangy and sweet sauce comprised of rice vinegar, soy sauce, sugar, and cornstarch for thickening.
Garlic, chilies, and whole peppercorns add a spicy, aromatic finish.
Another savory combo of bacon and cabbage, this Chinese cabbage pancake is a simple, four-ingredient recipe that blends fried bacon bits, shredded cabbage, eggs, and flour into rounds and pan-frying them in oil.
I like to garnish them with chopped green onions and dip them in a mixture of soy sauce and lime juice.
These flavorful and comforting steamed cabbage rolls are a keto-friendly dumpling, stuffing napa cabbage with a savory, meaty filling of minced meat, dried shiitake mushrooms, scallions, and spices before steaming them.
You can use chicken, pork, or beef for the protein. I think ground pork is the most flavorful and best showcases the five-spice and umami-flavored shiitake.
Erin lives in East Passyunk and enjoys checking out the local restaurants in South Philly and beyond. Her favorite restaurants are those with spicy food and outdoor seating so that she can bring along her dog, Miss Piggy.