Peking cabbage

Chinese cabbage is also known as salad cabbage, or petsai (Brassica rapa). The vegetable's homeland is China, where it is known as petsai. Over time, it has spread across the planet.

The first to appreciate the taste and benefits of Chinese cabbage were the Koreans, Japanese, and then all the inhabitants of Southeast Asia. In the United States and European countries, petsai was unknown until the 70s. But now everyone knows about it to a greater or lesser extent and it can be freely bought at the market or in the supermarket.

Most people think that Chinese cabbage tastes like lettuce, but it has firmer flesh and tough veins. A large number of dishes are prepared from it. The leaves are used in first courses, various salads, vegetable stews, side dishes, and very delicate cabbage rolls are also prepared from Brassica rapa. It can also be stewed (for example, with ribs), salted or marinated.

In appearance, the head of Chinese cabbage resembles a Roman salad, which is why it is popularly called salad cabbage. The leaves form a head, the length of which is from 30 to 50 cm (but sometimes the leaves reach one meter in length). Cabbage comes in several types: headed, leafy, semi-headed (open top). In section, Brassica rapa is yellow-green, and the color can be from yellow to deep green. The leaves are very juicy, have a wonderful taste. They can be added to various dishes, make sandwiches. However, it is the petsai juice that has the greatest benefit, which is mainly in the lower part (so do not rush to throw this part away). By the way, there is much more juice in Chinese cabbage than in any other type, and you can cook the same dishes from Chinese cabbage as from the more familiar white cabbage.

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Useful properties of Chinese cabbage

Chinese cabbage is rightfully considered a valuable dietary product, since 100 grams of the vegetable contains approximately 12 - 16 kcal, in addition, it is able to replenish the body's vitamin reserves throughout the year. Therefore, Brassica rapa is recommended to be included in the diet of those who want to lose weight and stay healthy.

This vegetable consists of 98% water, which contains dietary fiber important for the body, as well as proteins, fats, and carbohydrates in small quantities. Petsai contains quite a lot of vitamins, it includes vitamins of group B, A, E, K, C, in addition, it contains choline, niacin, folic acid and is rich in many microelements necessary for health (fluorine, zinc, iodine, iron, copper) and macroelements (calcium, magnesium, sodium). In case of systematic headaches, a tendency to depressive states, diabetes, it is recommended to eat Chinese cabbage. In addition, cabbage is useful for the prevention of diseases such as hypertension and atherosclerosis. The fiber contained in Chinese cabbage has a beneficial effect on the mucous membrane of the digestive organs, it is useful to eat it for gastritis or stomach ulcers. Regular consumption of Brassica rapa helps to normalize blood pressure, improve metabolism, and eliminate some sleep problems.

Healers in China and Japan believed that it was petsai that influenced life expectancy, since it contains lysine, an amino acid that increases the body's defenses and is essential, and improves the condition of the blood, since it has the ability to dissolve foreign protein.

Chinese cabbage is recommended for use in cases of anemia, high cholesterol, and in addition, consumption of cabbage helps prevent fatty degeneration of the liver and cancer.

But the main difference between petsai and other vegetables is that it retains all the vitamins and nutrients for a long time. Cabbage is able to retain all the nutrients throughout the winter, so it is recommended to eat it in the autumn-winter period, when the body is most vulnerable.

Among other things, cabbage is useful for the body exhausted by radiation sickness. Eating cabbage helps remove heavy metals, and amino acids increase the body's defenses. Recent studies have shown that cabbage, among other things, has quite high anti-cancer properties.

Harm of Chinese cabbage

Chinese cabbage, despite all its beneficial properties, can be quite harmful. Petsai should not be eaten with increased stomach acidity. The vegetable contains citric acid, which provokes an exacerbation of the disease. Also, cabbage should not be eaten with colitis, enterocolitis, including the infectious nature of the disease. Often, people, knowing about the ability of cabbage to remove heavy metals from the body, eat it for poisoning or pathological diarrhea. However, this can aggravate an already serious condition since cabbage does not affect pathogenic bacteria in any way, it will only provoke severe irritation of the mucous membrane. Also, if the acidity of the stomach is increased, you should be extremely careful with Korean food, which is based on Chinese cabbage. Spicy Korean salads are not very well suited for a therapeutic diet - cabbage absorbs sauces and oil well, which significantly increases its calorie content. Also, Brassica rapa should not be consumed simultaneously with dairy products, dairy sauces and soft cheeses - if you abuse such products, you can get digestive upset.

Contraindications to the use of Chinese cabbage

Chinese cabbage should be completely excluded from the diet during periods of exacerbation of diseases of the digestive system, with increased acidity of the stomach, pancreatitis, and you should also not eat cabbage with gastric bleeding. Excessive consumption of cabbage can cause nausea, dizziness, and digestive disorders.

Varieties of Chinese cabbage

There are several types of Chinese cabbage now. Over the years, foreign and domestic scientists have managed to develop several hybrid varieties that are distinguished by high yields, longer storage periods, weight, or rapid ripening. Petsai has a barrel shape, the heads are stored very well and have a high density.

There is a wide variety of cabbage varieties, among which we can highlight several of the most popular ones:

• glass - is a cabbage variety with an average ripening period, the fruit weighs about two kilograms. This type of cabbage is consumed mainly fresh;
• Monument is an average Petsai variety, the average head weight grows to 3.5 kilograms. This variety of Peking cabbage has a fairly high yield;
• nika is a hybrid variety of cabbage, characterized by a late ripening period. This type is well suited for pickling, for fresh consumption, and for short-term storage. The head of cabbage is shaped like an ellipse, is quite dense and reaches a mass of almost three kilograms;
• vesnyanka – is an early-ripening hybrid variety. This type of leaf cabbage is consumed mainly fresh. The central vein of the cabbage is very juicy, and the leaves are not drooping. The cabbage head reaches a mass of about 250 grams. In this cabbage variety, unlike other varieties, the content of vitamin C is quite high.

Caloric content of Chinese cabbage

Chinese cabbage is one of the lowest-calorie vegetables. The calorie content of cabbage depends on the variety, it can vary from 12 to 16 kcal per 100 g of weight.

Petsai is recommended for use during various diets. This vegetable is included in many dietary dishes. As a rule, cabbage is eaten fresh (added to salads). The leaves of Chinese cabbage are well suited for making cabbage rolls. Brassica rapa can also be stewed with various vegetables, marinated. Quite often, the leaves are used as decorations for dishes.

Composition of Chinese cabbage

Chinese cabbage contains vitamins B, K, C, A, E, with a large amount of mineral compounds (iron, manganese, potassium, magnesium, phosphorus, calcium, fluorine, etc.), proteins, carbohydrates, fats, fiber.

Recipes with Chinese cabbage

Chinese cabbage has become known in our country not so long ago. At first, most buyers were wary of buying this unusual vegetable, and those who did risk buying it thought for a long time about how and what to eat it with. In addition, the cost of this cabbage was much higher than the white cabbage we are used to. Over time, interest in this cabbage variety appeared, people began to be interested in how to cook it. In addition, cabbage began to be grown in our latitudes, which made it more affordable, which invariably increased the popularity of petsai.

There are now a large number of recipes that include Chinese cabbage. In Korea, it is used to prepare the traditional dish kimchi, without which no lunch or dinner is complete. Korean scientists suggest that it is due to this type of preparation that petsai retains most of its nutrients. In Korea, it is generally accepted that regular consumption of this traditional Chinese dish helps maintain health and vitality in old age. However, it is worth noting that Korea is one of the first on the list in terms of the level of digestive system diseases.

It is recommended to eat Chinese cabbage without preliminary processing, fresh, since this is the only way to preserve almost all the useful substances present in it. Most often, Brassica rapa is used as an ingredient in various salads, which are not only tasty, but also quite light. Salads with the addition of petsai can be made for almost any occasion: when unexpected guests appear, for a festive feast, for lunch or dinner, etc.

Light salads with Chinese cabbage

Chinese cabbage has unusually tender and juicy leaves, which is its main advantage. From this cabbage you can quickly (in just five minutes) prepare a very tasty, tender and light salad.

One of these "quick" options is a salad made from a small head of cabbage, a medium onion and a can of canned beans (can be replaced with corn). Cabbage and onion should be cut, add beans, add a little vegetable oil (preferably olive oil) and season with a little mayonnaise (but you can do without it).

Another fairly light salad option consists of petsay, a small onion, greens, wheat croutons (you can dry the pieces of bread in the oven), 3-4 small tomatoes, about 200 grams of cheese (feta, suluguni). Finely chop the vegetables, cut the cheese into cubes, add the croutons and season everything with vegetable oil or mayonnaise.

The well-known crab salad can be prepared in a completely different way - with the addition of Chinese cabbage. The salad turns out tender and very tasty.

A small head of cabbage, a pack of crab sticks, 2-3 boiled eggs, 1-2 fresh cucumbers, onions, greens. Chop the cabbage, crab sticks, eggs, cucumbers, onions, and season with mayonnaise. You can also add a can of canned corn if you wish, but you can do without it. To make this salad even lighter, you can season it with olive or sunflower oil instead of mayonnaise.

Chinese cabbage salad

Peking cabbage salad is especially useful in winter and spring, when the body lacks vitamins and minerals. Only fresh cabbage leaves are suitable for salads. As was said, the largest vitamin reserve is not in the Brassica rapa leaves themselves, but in the dense veins and white bases, which are what make the cabbage so juicy. Peking cabbage is used in all salads where the usual white cabbage is suitable, and recently many original and delicious recipes have appeared with petsai.

Chinese cabbage has a distinct flavor that can be given an oriental twist with spices and soy sauce. It goes well with fresh herbs, white pepper, curry, dried basil, and coriander seeds. Instead of white cabbage or lettuce leaves, you can use petsay, in some recipes the taste of the dish is only more delicate. Nutritionists recommend one of the simplest salads that is suitable for many diets, since it is quite low in calories and, at the same time, very tasty. The salad does not require many ingredients: sweet bell pepper, cucumber, Chinese cabbage, herbs to taste, sesame. Remove the top leaves from the cabbage, finely chop half of the head. It is best to cut the cucumber into strips; if the skin is too tough, it is better to peel the cucumber. Finely chop the parsley, lightly fry the sesame seeds. Mix the ingredients, add soy sauce to taste, season with olive oil.

Salad with Chinese cabbage and chicken

There are several options for preparing a salad of Chinese cabbage and chicken. In general, when preparing a salad, you can use your imagination, experiment, add or remove some ingredients.

Below are some types of salads that are popular among gourmets.

Smoked chicken fillet (approx. 300 g), hard cheese (approx. 300 g), crackers (approx. 200 g), olives (1 can), petsai, olive oil, salt, pepper.

Cut the cheese and chicken into strips, slice the olives into circles, and finely chop the Chinese cabbage. Add the remaining ingredients to the salad, salt, pepper, and season with oil, and serve immediately.

Boiled chicken meat (approx. 800 g), petsai, cucumbers (2-3 pcs.), tomatoes (2-3 pcs.), bell peppers (2 small pcs.), basil, salt, you can season the salad with chicken broth if desired.

Cut the meat into pieces, the bell pepper into cubes, the cucumbers into circles, cut the tomatoes into wedges, and chop the cabbage. Add basil and salt. Pour a small amount of chicken broth into the salad and let it sit for a while (or season the salad with oil, mayonnaise, or sour cream).

Small pineapple, Chinese cabbage, boiled chicken breast (2 pcs.), mayonnaise, salt, black pepper, parsley.

Shred the Chinese cabbage, cut the pineapple into pieces, cut the chicken breast into small cubes or strips. Add finely chopped parsley, pepper, salt, and mayonnaise before serving.

Petsai (medium head of cabbage), breadcrumbs (100 g), tomatoes (2-3 pcs.), chicken fillet or breast (2 pcs.), greens (dill is best), salt.

Cut boiled chicken fillet into small pieces. Cut tomatoes (if they are small, divide into 4 parts). Chop cabbage coarsely. Add croutons, greens. Season, add salt, pepper to the salad immediately before serving.

Crab salad with Chinese cabbage

To make a completely new tasting crab stick salad, you can add petsay to it:

Medium carrot (1 pc.), crab sticks (1 pack), boiled eggs (3 pcs.), can of canned corn, Chinese cabbage, greens (it is best to use parsley), salt, pepper, mayonnaise.

Sticks, boiled eggs cut, carrots grate, cabbage shred. Add corn (let the juice drain completely beforehand). Before serving, add salt, pepper and mayonnaise.

Stuffed cabbage rolls from Chinese cabbage

Chinese cabbage has more tender leaves, unlike white cabbage, so they do not require long heat treatment. The taste of cabbage rolls made from Chinese cabbage is milder than that of traditional ones.

To prepare cabbage rolls, you need to disassemble the petsay leaves and blanch them several at a time in boiling water for a maximum of two minutes (be sure to save the cabbage broth). You need to carefully thin out the core of the cabbage leaves and cut off the lower part of the leaf.

Finely chop a small onion, fry until transparent in vegetable oil, add grated carrots, fry the vegetables a little and add tomato paste, sugar, salt to taste, a little cabbage broth. Lastly add cream or sour cream, heat well, without bringing to a boil and remove from heat.

Add finely chopped onion, grated carrots, half-cooked rice, sour cream, salt and spices to taste to the minced meat. Carefully wrap the prepared mince in cabbage leaves (if you prefer small cabbage rolls, you can divide the cabbage leaf in half) and place in a mold (in two layers). Add a little cabbage broth, put the tomato sauce on top and put the mold in the oven (200 degrees). Cover the mold with a lid, if there is no lid, you can carefully cover it with foil. After 20 minutes of baking, remove the lid and cook the cabbage rolls until done (another 20-30 minutes).

Soup with Chinese cabbage

Vegetable soup with Chinese cabbage is quite light, it is also easy to prepare and has a piquant taste.

To prepare the soup you will need 2-3 small tomatoes, a small onion, carrots, 3-4 potatoes, Chinese cabbage, greens, 2 cloves of garlic, salt, pepper, butter for frying.

Melt the butter (you can add a little vegetable oil to prevent it from burning) and fry the onion, carrot and garlic. Peel the blanched tomatoes, chop them and add to the frying. Simmer for about 10 minutes. Then add cold water, diced potatoes and shredded cabbage. Cook for about 20 minutes, add the greens to the soup before serving.

Chinese cabbage for nursing mothers

The diet of a nursing mother should be selective. There is an opinion that during feeding you can eat whatever you want and the baby will not be harmed at all. However, as practice shows, in reality everything is not quite so. In very rare cases, it really happens that a mother eats any food and this does not lead to consequences for the child. You need to be especially careful with vegetables and fruits, since at best this can provoke an allergic reaction in the baby. A nursing mother must include vegetables in her diet, and both fresh and stewed and boiled. But if the mother ate vegetables that are not recommended for feeding (especially in large quantities), the child may develop skin rashes or colic. In addition, allergens that enter the child's body with breast milk can provoke tissue swelling, redness of the mucous membrane of the eyes, shortness of breath.

Doctors clearly state that you cannot eat foods with red skin, since it is the red pigments that provoke allergic reactions. Also, prohibited vegetables include cucumbers, tomatoes, cabbage (in any form). You should especially avoid such vegetables in the first few weeks, then you can gradually try to add one or another type of vegetable to your diet. Chinese cabbage is also on the list of prohibited products, since it is believed that Brassica rapa leads to increased gas formation in both mother and baby. However, all children, as well as adults, are different, so one child can normally perceive cabbage from the first days of life, while another suffers from severe colic. In this case, an individual approach is needed. You need to start introducing petsai into the diet with a small portion, it is advisable to eat stewed or boiled cabbage, since it is known that thermally processed vegetables are more easily absorbed by the body.

Chinese cabbage for pancreatitis

In case of pancreatitis (inflammation of the pancreas), it is not recommended to eat Chinese cabbage. This disease causes a disruption in the production of enzymes necessary for the normal digestion process, so it is necessary to follow a fairly strict diet.

Cabbage has a lot of useful properties, but in some diseases it can be extremely harmful. In case of pancreatitis, Chinese cabbage should not be consumed during the period of exacerbation, and sauerkraut should also be avoided. During periods of remission, petsai can be included in the diet in almost any form (fresh, stewed, boiled), but it should be eaten in moderation and not often.

Peking cabbage juice

Chinese cabbage contains phytoncides, which have a detrimental effect on Koch's bacillus, Staphylococcus aureus and a number of other harmful microorganisms. Due to the phytoncides contained in cabbage, it has a healing effect on burns, ulcers, and abscesses. Freshly squeezed juice of Chinese cabbage mixed with a small amount of water helps to remove inflammation in the oral cavity.

Cabbage juice cleanses the body well, promoting the decomposition of accumulated decay products in the intestines. Doctors explain the increased gas formation when using petsai by the beginning of the body cleansing process. To reduce gas formation, it is recommended to drink Peking cabbage juice diluted with carrot juice.

Peking cabbage juice contains sulfur and chlorine salts, these substances help cleanse the mucous membrane of the digestive system. However, if you add a little salt to the juice, the cleansing effect is completely eliminated.

Diet based on Chinese cabbage

Chinese cabbage is not only tasty and healthy, it is also low-calorie. Without exception, all nutritionists consider Chinese cabbage an indispensable product during any diet. Cabbage contains many useful substances, in addition, the amino acids included in its composition help cleanse the blood and increase the body's defenses. A lack of such an amino acid leads to rapid fatigue, weakness, irritability.

People who regularly consume petsai easily maintain their weight within the norm. Daily consumption of salads with Chinese cabbage helps to replenish the body's reserves of useful substances that are necessary for the proper functioning of all organs and systems.

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How to freeze Chinese cabbage?

Frozen Chinese cabbage retains all its beneficial properties and vitamins. In order to freeze and store cabbage correctly, you need to chop the leaves into strips and pack them tightly in a plastic bag. The bag must be sealed and can be sent to the freezer. The shelf life of such cabbage is 8-10 months.

Before eating the cabbage, you need to place the bag in cold water without opening it until the leaves separate.

Storing Chinese cabbage

In order to preserve Chinese cabbage for several months, it is better to take autumn fruits, collected in the second half of October. Cabbage that has survived frosts (at -2°C) begins to spoil very soon and is not suitable for storage.

To avoid problems with storing cabbage, you need to select only fully ripe heads of cabbage (but not overripe ones). If the Chinese cabbage grew on a plantation where a virus or fungus was spread, then such cabbage cannot be stored for a long time. After selecting the heads of cabbage for storage, you need to clean the cabbage from leaves that are damaged or do not fit tightly to the head of cabbage. It is recommended to leave a few leaves for protection, so the cabbage will be protected from strong drying out. The cut of the heads of cabbage should be located under the leaves, and the central veins should be undamaged. Then the cabbage is placed in the freezer.

How to store Chinese cabbage in winter?

Well-ripened petsay is selected for winter storage. Fresh heads of cabbage, unwashed, not damaged by fungi, pests and various diseases, without moisture, are cooled for about two hours, then packed in polyethylene bags (film), hermetically sealed (you can just tie them well) and vertically placed in boxes, the heads of cabbage should not be stacked tightly to each other. Boxes with cabbage can be stored in the basement (cellar) at a temperature of 0 to 2 ºC. The shelf life in this case is 2-3 months.

Chinese cabbage is not only a tasty vegetable with a tender and juicy taste, but also very healthy. The rich vitamin and mineral composition of cabbage will help you maintain health during a diet or just regular consumption, increase the body's defenses.