Food and Recipes, Oriental Vegetable Reference and Recipe Guide, Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Oriental Vegetable Reference and Recipe Guide

Taiwanese Cabbage

Appearance:

This variety forms solid yellow-white oval heads which collapse at maturity enabling easy separation of leaves. Unlike traditional green cabbage, leaf ribs are small and narrow and the flavour is very mild. This variety is excellent for making cabbage rolls.

Use and Preparation:

Remove any damaged or discolored leaves, prepare as required for recipe. The Taiwanese cabbage can be substituted in any recipe calling for cabbage. Taiwanese cabbage can be boiled, steamed, pan or stir- fried, stuffed and pickled. Its mild flavor lends a pleasant taste to any dish it is used in. It is equally good eaten raw when used in salads or side dishes.

Stir Fried Mixed Vegetables / Stuffed Cabbage Rolls / Coleslaw

Stir Fried Mixed Vegetables
5-6 dried Chinese mushrooms	1 ½ cups (375 ml) pea pods
3 tbsp (45 ml) oil	¼ head Taiwanese cabbage, coarsely cut
2 medium carrots, thin sliced diagonally	1 tsp (5 ml) salt
1 tsp (5 ml) sugar	1 tsp (5 ml) water
Soak dry mushrooms in hot water for 30 minutes, remove and squeeze dry. Discard stems and thin slice mushrooms. Trim pea pods and remove strings, leave pods whole. Preheat wok on high heat and add oil. Add vegetables to hot wok and stir- fry 1 minute. Add salt, sugar and 1 tsp (5 ml) water and stir-fry another 1-2 minutes, adding a little more water if necessary. Do not over cook, vegetables should be crisp tender. Serve hot.
Makes: 4 servings

Stuffed Cabbage Rolls
½ cup (125 ml) chopped onion	2 tbsp (30 ml) butter
3 cups (750 ml) cooked rice	¼ cup (50 ml) snipped fresh parsley
12 large Taiwanese cabbage leaves	1 - 24 oz/680g can vegetable juice cocktail
1 tbsp (15 ml) sugar	1 (500 ml) container sour cream
Snipped parsley and crisp crumbled bacon for garnish
Cook onion in butter until tender, then combine with rice and ¼ cup (50 ml) parsley. Remove about 2 inches (5 cm) of the heavy vein from cabbage leaves. Immerse leaves in a pot of boiling water, just until limp 1-3 minutes (this makes rolling the leaves easier). Drain well. Sprinkle leaves generously with salt. Place about ¼ cup (50 ml) rice mixture in center of each leaf, fold in sides and roll up to seal in rice mixture. Place seam side down in a large baking dish. Combine vegetable juice and sugar and pour over cabbage rolls. Bake covered at 350 F (175C) for 1 hour. Before serving, garnish with sour cream, parsley and crumbled bacon.
Makes: 6 servings

Coleslaw
3 cups (750 ml) shredded Taiwanese cabbage	1/3 cup (75 ml) chopped green pepper
1/3 cup (75 ml) mayonnaise or salad dressing	1 tbsp (15 ml) vinegar
1 tsp (5 ml) sugar	½ tsp (2 ml) caraway seeds (optional)
¼ tsp (1 ml) salt
Combine cabbage and green pepper in a salad bowl. Blend together mayonnaise or salad dressing, vinegar, sugar, caraway seed and salt. Toss dressing with vegetables, cover and refrigerate before serving.
Makes: 6 servings