Chinese cabbage is a staple in Asian cuisine. Its elongated shape and pale green color define it. Mild and slightly sweet, with crisp texture, it’s rich in vitamins A, C, and K, folate, and potassium. Used raw in salads, stir-fries, or pickled as kimchi, it adds crunch and flavor. Ideal for wrapping or enhancing soups and stews, its tender leaves are versatile.
