Chinese Cabbage

The Chinese Cabbage – Brassica rapa – from the Brassicaceae family comes in several varieties, including Pak Choi and Pe Tsai. Originally from East Asia, they are increasingly cultivated in vegetable gardens for their leaves. Just as crunchy and juicy as our native cabbages, their flavour is milder and particularly suited to Asian recipes. Sliced in stir-fries, they can be accompanied by black mushrooms, ginger, bean sprouts, and a bit of chilli, just lightly cooked. These cabbages contain a wealth of vitamins and trace elements.