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December 24, 2020 – 1:14 pm | One Comment | 4,012 views

Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name: 清雞湯 (qīng jī tāng)

Introduction: This is the base Chinese Chicken Soup stock that …

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Home » Ingredients, Vegetables

Cabbage (Fresh)

Submitted by on April 9, 2011 – 4:30 pmNo Comment | 7,204 views

Ingredient Name: Cabbage, white cabbage

Chinese Name: 捲心菜 (juǎn xīn cài)

A very versatile ingredient which I love to put in soups, stews and fried dishes.  It’s high in fiber and easily absorbs the flavor of whatever ingredients you put into the dish.  I especially love it when the cabbages becomes soft and you eat it like a meal (in soups).   Definitely one of my stock vegetables to have in the fridge and they actually last for awhile if you forget about it!  HAHA….

What is this?
  • A leafy vegetable that is often greenish-white in color.  There is also a purple variety that is produced for consumption.
  • It is a layered vegetable with a short stem
  • A popular good common to Central and Eastern Europe
  • It is grown as a “head” and therefore looks like a head
  • It has quite a substantial weight for its size as the vegetable is quite dense
  • There are various types of cabbage (long, short, various colors) and most of them are grown in China

How do I prepare it?

  • Peel each leaf and rinse in cold water
  • Usually the outer leaves are not used if they are floppy or unhealthy looking
  • Cut in edible pieces if necessary (see picture below)

Where can I buy this?

  • Available in fresh marts in Hong Kong
  • Also available fresh in supermarkets

What is the cost?

  • 1 cabbage as pictured above cost $6 HKD

Any benefits?

  • Excellent source of Vitamin C
  • Contains significant amount of an amino acid that has anti-inflammatory properties
  • Cabbage is known to slow down the growth of cancerous cells

Any precautions?

  • Cabbages are known to have infestation of various insects and pests so be sure to peel each leaf and rinse thorough in cold water

Any substitutes?

  • In soups and stews, can be replaced with zucchini or cauliflower and other relatively “dry” vegetables (unlike lettuce that when fried, emits water)

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