How to prepare a Chinese cabbage

How to prepare a Chinese cabbage

The Chinese, to be exact Beijing, cabbage became very popular in Russia recently. And it is unsurprising, except exclusive tastes it surpasses traditional grades of cabbage in the content of vitamins (them in its structure more than ten!), mineral salts, amino acids, proteins. One more advantage of overseas vegetable – ability during the whole winter to keep vitamins. From this cabbage it is possible to prepare a set of the most various dishes.

It is required to you

  • - carrots;
  • - cucumbers;
  • - tomatoes;
  • - greens;
  • - vegetable oil;
  • - celery;
  • - apples;
  • - eggs;
  • - garlic;
  • - brynza;
  • - butter;
  • - red, green, yellow pepper;
  • - green onions;
  • - ginger;
  • - potatoes;
  • - spices.


1. If you want to keep as much as possible vitamins in the Beijing cabbage, it is the best of all to add it fresh to any vegetable salad, filling it with vegetable oil, sour cream or mayonnaise. It is well combined with many of the vegetables extended at us, including with tomatoes, cucumbers, sweet pepper, onions, carrots, radish and also apples.

2. For example, it is possible to make carrots salad: grate carrots, cut with straws fresh cucumbers and a Chinese cabbage, and tomatoes – slices; mix all this in a salad bowl and add salt, pepper and oil for gas station (it is possible olive or sunflower), strew with greens.

3. If you love a celery, try to make still such interesting salad: clean and slice small apple, a celery (two stalks) and a half of not spicy white onions strips, tear hands leaves of a Chinese cabbage and sprinkle everything lemon juice. Then mix with two cut tomatoes, fill with sauce for salads and lay out in a salad bowl. Decorate salad with halves of two boiled eggs.

4. The Beijing cabbage can be stuffed or done of it stuffed cabbage. For example, take and crush garlic teeth, knead 200 g of brynza with the same amount of cream cheese, mix everything in homogeneous mass. Wash up and cut small into cubes halves of sweet red, green and yellow pepper. Add it and 100 g of olives to cheese weight and carefully mix. Cut cabbage in half, put each half a cut down and, carefully unbending leaves, lay out a stuffing a thin layer. After that put together both half and hardly wrap them food wrap. Put in the fridge. In two hours your dish will be ready.

5. As well as the white cabbage, Beijing is very good in a fermented look. If you like hot dishes, try to make Korean kimchi. More than hundred of its various recipes are known. Here one of the most widespread of them. Take half a kilo of the Beijing cabbage, divide leaves and salt them. Then fill in them with liter of cold boiled water and leave for 8 hours in the cool place. After that rinse leaves and wring out. Now it is necessary to make seasoning from such ingredients: on one tablespoon of small cut garlic, ginger, green onions and salt, on two teaspoons of small cut red pepper (dry) and sugar. Place seasoning in a big bowl and fill in with a half of liter of boiled water. Add cabbage there, cover and leave in the cool place. In two days merge liquid and you can try.

6. The Chinese cabbage also in soups is very tasty. For preparation make chicken broth. Cut into cubes carrots and throw into broth, then add potatoes, the chopped cabbage and at the end of cooking fennel, green onions, spices there.

Author: «MirrorInfo» Dream Team