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Thursday
Jun142012

Chinese Cabbage

We grow a lettucy type Chinese cabbage--you might not recognize it for what it is, on sight. It is good for stir-frying and kimchi, of course, but we like it best as a salad. Try it with a tahini dressing (just make vinaigrette, add a big dollop of tahini, and shake vigorously--it may need a little water to thin it) and sliced apples. Its spring-green coloring also goes great with thinly sliced kale. 

News flash: In 2012, we are loving Chinese cabbage braised.  Chop the stemmy part first and saute it in a little olive oil until it just starts to get tender; then add the chopped leafy part, still wet from washing, and cover the pan and cook a few more minutes.  It's so tender and sweet!