Taiwanese Cabbage

Flat cabbage has a mild vegetable taste that is somewhat sweet. The flat heads are composed of loosely packed, thin layers covered by stiff outer leaves, giving them a crunchier texture similar to that of a standard round cabbage. It's one of the most popular cabbages in Asian cooking, and it's great in soups, boiling, stir-frying, steaming, sautéing, and stir-fry dishes.

STORAGE

Cabbage should be stored intact and unwashed until ready to use. Cutting it will cause it to lose vitamin C, resulting in rapid deterioration. Place a head of cabbage in a plastic bag in the crisper drawer of your refrigerator. When preserved in this manner, a head of cabbage will keep longer.

FUN FACTS & TIPS

Taiwanese flat cabbage is commonly used to produce Taiwanese-style kimchi, which is a pickled vegetable that is less spicy than Korean kimchi. Taiwanese-style kimchi is often sold by street vendors at night markets in Taiwan and is eaten as a light meal or snack with stinky tofu, a pungent piece of tofu that is either deep-fried, braised, or steamed with a garlic sauce. Stinky tofu is considered Taiwan's national dish, and some residents put fermented Taiwanese cabbage into the tofu's center to give it a crunchy texture.

NUTRITION & HEALTH BENEFITS

• Helps build strong bones
• Promotes hair growth
• Helps combat skin infections and disorders
• Eliminate accumulated waste from the body's digestive tract
• Prevent Macular Degeneration and cataracts
• Prevent infections such as common cold and gum disease.
• Promoting and maintaining weight loss

High vitamin C, A, K ,folic acid and antioxidants, fiber, folate, potassium, magnesium, 

Common Names: Taiwanese Flat Cabbage, Brassica oleracea var. capitata, Brassicaceae family, Oval Cabbage, 手撕包菜, 台湾包菜, 扁包菜, 高丽菜