Chinese cabbage is similar to lettuce (many still confuse them), but still belongs to the cabbage family. It can be fried, stewed, added to soups, and just eat raw. It is very popular in Asian cuisine.

In China, Chinese cabbage is grown for over 5,000 years. Now, except for China, it is grown in California and parts of Canada.

How to Wash a Chinese cabbage

Before cooking cabbage leaves should be separated from the stalks and wash individually.

Safekeeping

To cabbage lasts longer, it should be washed just before you are going to cook. Unused cabbage can be stored in the refrigerator for up to six days.

Vitamins

Vegetables are very rich in vitamins A and C - in one cup of boiled or braised Chinese cabbage contained more than one hundred percent of the recommended daily allowance of vitamin Vitamins for everyone   And almost 2/3 value of vitamin C.

Growing

Vintage Chinese cabbage harvested two months after planting; she prefers a mild climate.

Sometimes called Chinese cabbage "soup spoon" - the shape of the leaves.

Salad with Chinese cabbage

For four portions you need:

• three cups of chopped Chinese cabbage
• one cup of chopped napa cabbage
• one large red bell pepper, chopped
• ½ cup shredded carrots
• ½ cup chopped cucumber
• half a cup of fresh or canned green peas
• ¼ cup chopped green onions
• ¼ cup cilantro chopped
• ¼ cup unsalted peanuts

Fill salad:

• two tablespoons soy sauce
• one tablespoon brown sugar
• one tablespoon rice vinegar
• two tablespoons of lime juice
• one nail of garlic, crushed
• one tablespoon of fresh ginger, crushed or finely chopped
• two teaspoons of sesame oil
• one tablespoon of olive oil Olive oil: useful properties

Place all salad ingredients in a large bowl and mix. In a separate bowl, mix the ingredients very carefully pouring salad. Pour fill in the salad and toss.

One serving contains:

• 229 calories
• 22 g carbohydrates, 14 g fat (of which 1 gram - saturated fats)
• 6 grams of dietary fiber, 9 g of sugar, 348 g of sodium.

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