Chinese cabbage

Peking cabbage is also called salad cabbage, or pesay (Brassica rapa). The motherland of the vegetable is China, where it is known as the pesay. Over time, it spread throughout the planet.

The first to appreciate the taste and benefit of Peking cabbage were Koreans, Japanese, and then all the inhabitants of Southeast Asia. In the United States and European countries, they did not know about the pesay until the 1970s. But at the present time every person knows about it to a greater or lesser degree and it should be freely bought in the market or in a supermarket.

Most Peking cabbage to taste like a salad, but it has a harder flesh and hard veins. A large number of dishes are prepared from it. Leaves are used in the first dishes, a variety of salads, vegetable ragout, side dishes, also very tender to taste cabbage rolls from Brassica rapa. You can also stew (for example, with ribs), salt or marinate.

In appearance, the head of the cabbage of Peking resembles a Roman salad, it is for this reason that people call it 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 can be of several types: cabbage, leafy, semi-rooted (open top). In the section of Brassica, rapa is a yellow-green color, and the color can be from yellow to a saturated-green hue. The leaves are very juicy, have a wonderful taste. They can be added to various dishes, making sandwiches. However, the greatest benefit is precisely the juice of the pitseye, which is mainly located at the bottom (so do not rush to throw this part out). By the way, there is much more juice in the Peking cabbage than in any other kind, and the same dishes can be cooked from Peking cabbage, as from the more usual white-headed cabbage.

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Useful properties of Peking cabbage

Peking cabbage is considered to be a valuable dietary product, because 100 gr. The vegetable contains approximately 12 - 16 calories, besides, it is able to replenish the body's vitamin reserves throughout the year. Therefore, Brassica rapa is recommended to include in the diet those who want to lose weight and maintain health.

98% of this vegetable consists of water, which contains important for the body food fibers, as well as proteins, fats, carbohydrates in small quantities. In the pitseye a lot of vitamins, it includes vitamins B, A, E, K, C, in addition it contains choline, niacin, folic acid and is rich in many essential elements for health (fluoride, zinc, iodine, iron, copper) and macro elements (calcium, magnesium, sodium). With systematic headaches, a tendency to depressive states, diabetes, it is recommended to use Peking cabbage. In addition, cabbage is useful for the prevention of diseases such as hypertension and atherosclerosis. Included in the composition of Peking cabbage fiber, beneficial effect on the mucosa of the digestive system, it is useful to eat with gastritis or gastric ulcer. Regular intake of Brassica rapa helps to normalize blood pressure, improve metabolism, eliminate some problems with sleep.

Healers of China and Japan believed that it is the pestai that affects life expectancy, because it contains lysine - an amino acid that increases the defenses of the body and is indispensable, improves the blood condition, since it has the ability to dissolve a foreign protein.

Peking cabbage is recommended for use in anemia, high cholesterol, in addition, the use of cabbage helps prevent fatty degeneration of the liver and oncology.

But the main difference between the pint and the other vegetables is that it preserves all the vitamins and nutrients for a long time. Cabbage is able to preserve all nutrients throughout the winter, so it is recommended to use it in the autumn-winter period, when the organism is most vulnerable.

Among other things, cabbage is useful to an organism, exhausted by radiation sickness. The use of cabbage in food helps to remove heavy metals, and amino acids increase the body's defenses. Recent studies have shown that cabbage, in addition, has quite high anti-cancer properties.

The harm of Peking cabbage

Peking cabbage, despite all its useful properties, can be quite harmful. Petsay should not be eaten with increased acidity of the stomach. In the composition of the vegetable there is citric acid, which provokes the aggravation of the disease. Also, cabbage can not be eaten with colitis, enterocolitis, including the infectious nature of the disease. Often people, knowing about the ability of cabbage to remove from the body of heavy metals, use it for poisoning or pathological diarrhea. However, this can aggravate the already difficult condition because cabbage does not affect the pathogenic bacteria in any way, it will provoke only a strong irritation of the mucosa. Also, if the acidity of the stomach is increased, you should be extremely careful about Korean food, which is based on Peking cabbage. Sharp Korean salads are not very suitable for a therapeutic diet - cabbage absorbs soaps and oil well, which significantly increases its caloric value. Also, Brassica rapa should not be consumed simultaneously with dairy products, milk sauces and soft cheeses - if you abuse these products, you can get a digestive disorder.

Contraindications to the use of Peking cabbage

Peking 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 cabbage can not be eaten with gastric bleeding. Excessive consumption of cabbage can cause a feeling of nausea, dizziness, indigestion.

Peking cabbage cultivars

Now there are several types of Peking cabbage. For many years, foreign and domestic scientists managed to breed several hybrid varieties that were distinguished by high yield, longer storage period, weight or fast maturation. Petsay has a barrel-like shape, the heads are kept very well and have a high density.

There is a wide variety of varieties of cabbage, among them there are several most popular:

• glass - is a sort of cabbage with an average period of maturation, in weight the fruit reaches about two kilograms. This type of cabbage is consumed mainly in fresh form;
• the monument is an average grade of a pintle, the weight of a head is on average going up to 3.5 kilograms. This sort of Peking has a rather high yield;
• nickel - a hybrid variety of cabbage, differs late ripening period. This type is well suited for fermentation, for consumption in fresh form, as well as for long-term storage. Kochan in shape resembles an ellipse, quite dense and reaches a mass of almost three kilograms;
• vesnyanka - represents an early-hybrid variety. This type of leafy cabbage is consumed mostly fresh. The central vein of cabbage is very juicy, and leaves without ovation. Cabbage cabbage reaches a mass of approx. 250 grams. In this variety of cabbage, in contrast to other varieties, a fairly high content of vitamin C.

Calorie content of Peking cabbage

Peking cabbage is one of the most low-calorie vegetables. Caloric content of cabbage depends on the variety, it can vary from 12 to 16 kcal per 100g of mass.

It is recommended to eat it during various diets. This vegetable is a part of many dietary dishes. As a rule, they use fresh cabbage (they are added to salads). Leaves of Peking cabbage are well suited for cooking cabbage rolls. Also Brassica rapa can be stewed with various vegetables, pickled. Quite often, leaves are used as decorations of dishes.

Ingredients of Peking cabbage

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

Recipes from Chinese cabbage

Peking cabbage became known in our country not so long ago. At first, most buyers were careful not to buy this unusual vegetable, and those who risked it did buy it for a long time to think about how and with what it is eaten. In addition, the cost of this cabbage was much higher than the usual white cabbage. Over time, interest in this sort of cabbage appeared, people began to be interested, ways of preparing it. In addition, cabbage began to grow in our latitudes, which made it more affordable, which has steadily increased the popularity of the pesay.

Now there are a large number of recipes, which include Beijing cabbage. In Korea, it prepares a traditional dish of kimchi, without which there is not a single lunch or dinner. Korean scientists suggest that it is through this preparation that pesay retains most of the nutrients. In Korea, it is believed that regular consumption of traditional Chinese dishes contributes to the preservation of health and vigor in the elderly. However, it is worth noting that Korea is one of the first in the list of digestive system diseases.

It is recommended to use Peking cabbage without preliminary treatment, fresh, since only in this way it is possible to store practically all the useful substances present in it. Most often, Brassica rapa is used as an ingredient in various salads, which are not only delicious, but also quite light. Salads with the addition of a paddy can be done for almost any occasion: when there are sudden guests, for a festive meal, for lunch or dinner, and so on.

Light salads with Pekinese cabbage

Peking cabbage has unusually tender and juicy leaves, this is its main strengths. From this cabbage, you can cook very delicious, tender and light salad quite quickly (in just five minutes).

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

Another fairly easy version of the salad consists of a pecsa, a small onion, greens, wheat crumbs (you can dry bread slices in the oven), 3-4 small tomatoes, about 200 gr. Cheese (brynza, suluguni). Vegetables finely chopped, cheese cut into cubes, add crumbs and season everything with vegetable oil or mayonnaise.

Almost all known crab salad can be cooked in a completely different way - with the addition of Peking cabbage. The salad turns out to be tender and very tasty.

A small head of cabbage, a package of crab sticks, 2-3 boiled eggs, 1-2 fresh cucumbers, onions, greens. Cut cabbage, crab sticks, eggs, cucumbers, onions, season with mayonnaise. Also, if desired, you can add a can of canned corn, but you can do without it. To even facilitate such a salad can be filled not with mayonnaise, but with olive or sunflower oil.

Peking cabbage salad

Salad from Peking cabbage is especially useful in winter and spring, when the body lacks vitamins and minerals. Only fresh cabbage leaves are suitable for salads. As stated, the largest vitamin reserve is not in the leaves of Brassica rapa, but in dense veins and white bases, they make cabbage so juicy. Peking cabbage is used in all salads, where the cabbage is habitual for everyone, and recently a lot of original and delicious recipes have appeared with the petsy.

Peking cabbage has a vivid taste, which can be given oriental notes with the help of spices and soy sauce. It fits well with fresh herbs, white pepper, curry, dried basil, coriander seeds. Instead of white cabbage or lettuce leaves, you can take a pitse, in some recipes the taste of the dish turns out only more tenderly. Nutritionists advise one of the simplest salads, which is suitable for many diets, because it has a fairly low calorie content and, at the same time, very tasty. For a salad does not require a lot of ingredients: sweet Bulgarian pepper, cucumber, Peking cabbage, greens to taste, sesame. With cabbage you need to remove the top leaves, half the head is finely chopped. Cucumber is best cut into strips, if the skin is too hard, the cucumber is better to clean. Parsley is finely chopped, sesame seeds lightly fry. Stir the ingredients, add soy sauce to taste, season with olive oil.

Salad of Peking cabbage and chicken

There are several options for cooking salad from Peking cabbage and chicken. In general, when preparing a salad, you can fantasize, experiment, add or remove some of the ingredients.

Below are a few types of salads that are popular among gourmets.

Smoked chicken fillet (about 300 grams), hard cheese (about 300 grams), biscuits (about 200 grams), olives (1 pot), pesay, olive oil, salt, pepper.

Cut the cheese and chicken with strips of cheese, chop the olives, chop the Pekinese cabbage finely. Add the remaining ingredients to the salad, add salt, pepper and season with oil, immediately serve.

Boiled chicken meat (approx. 800 gr.), Pesay, cucumbers (2-3 pcs.), Tomatoes (2-3 pcs.), Bulgarian pepper (2 small pieces), basil, salt, can be seasoned with chicken broth .

Pieces of chopped meat, cubes of Bulgarian pepper, mugs cucumbers, cut into slices tomatoes, chop cabbage. Add the basil, add salt. A small amount of chicken broth pour into the salad and give a little infusion (or dressing the salad with oil, mayonnaise or sour cream).

Small pineapple, Peking cabbage, boiled chicken breast (2 pcs.), Mayonnaise, salt, black pepper, parsley greens.

Peking cabbage chopped, cut into pieces of pineapple, cut into small pieces in small cubes or straws. Add finely chopped parsley, pepper, salt, mayonnaise before serving before serving.

Petsay (middle head), rusks (100 gr.), Tomatoes (2-3 pcs.), Fillet or chicken breast (2 pcs.), Greens (best dill), salt.

Slice the boiled chicken with small pieces. Cut the tomatoes (if they are small, then divide into 4 parts). Shred larger than cabbage. Add croutons, greens. Season, add salt, pepper in the salad should be immediately before serving to the table.

Crab salad with Pekinese cabbage

To make a completely new taste of salad from crab sticks, you can add a pecsa:

Medium carrots (1 pc.), crab sticks (1 pack), boiled eggs (3 pcs.), canned corn, Peking cabbage, greens (best to use parsley), salt, pepper, mayonnaise.

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

Cabbage cabbage cabbage rolls

Peking cabbage has more tender leaves, in contrast to white cabbage, so they do not need long-term heat treatment. The taste of cabbage cabbage cabbage is softer than that of traditional cabbage.

To prepare cabbage rolls, it is necessary to disassemble the leaves of the pesay and try them several times in boiling water for a maximum of two minutes (always save the cabbage broth). Cabbage leaves need to carefully refine the core, cut the bottom of the leaf.

A small onion finely chopped, fried until transparent in vegetable oil, add grated carrots, a little fry the vegetables and add tomato paste, sugar, salt to taste, a little cabbage broth. The last to add cream or sour cream, warm well, not leading up to a boil and set aside from the fire.

Minced meat is added finely chopped onion, grated carrots, boiled to half-ready rice, sour cream, salt, spices to taste. Prepared minced meat carefully wrapped in cabbage leaves (if you prefer small cabbage rolls, you can divide the cabbage leaf in half) and lay it in a mold (it is possible in two layers). Top up a little cabbage broth, top with a tomato filling and put the form in the oven (200 degrees). Form should be covered, if there is no cover, you can carefully close the foil. After 20 minutes of baking, remove the lid and bring the cabbage to the ready (about 20-30 minutes).

Soup with Pekinese cabbage

Vegetable soup with Peking cabbage is light enough, besides it is easy to prepare and has a piquant taste.

In order to cook soup, 2-3 small tomatoes, a small onion, carrots, 3-4 potatoes, Peking cabbage, greens, 2 cloves of garlic, salt, pepper, butter for roasting will be needed.

Melt the butter (so as not to burn, you can add a little vegetable) and fry onions, carrots and garlic. With scalded tomatoes, peel, cut and add to the roast. Stew about 10 minutes. Then add cold water, add potatoes cut into cubes and chopped cabbage. Cook for about 20 minutes, before serving, add the greens to the soup.

Peking cabbage nursing mom

Nutrition of the nursing mother should be selective. There is an opinion that during feeding you can eat everything you want and the child from this will not be absolutely no harm. However, as practice shows, in fact, everything is not quite so. In very rare cases it does happen that the mother eats any food and this does not lead to consequences for the child. Particular care should be taken with vegetables and fruits, as in the best case this can provoke an allergic reaction in the baby. Vegetables for nursing mothers must be included in their diet, and, fresh, and stewed, and boiled. But if the mother ate not recommended for feeding vegetables (especially in large quantities), the baby may have skin rashes or colic. In addition, allergens that get into the body of a baby with breast milk, can provoke swelling of the tissues, reddening of the mucous eyes, dyspnea.

Doctors unequivocally declare, that it is impossible to eat the products having a red skin, as red pigments provoke allergic reactions. Also forbidden vegetables include cucumbers, tomatoes, cabbage (in any form). Especially avoid these vegetables in the first few weeks, then you can try to add a certain kind of vegetable to your diet. Peking cabbage is also on the list of banned foods, because it is believed that Brassica rapa leads to increased gas production in both the mother and the baby. However, all children, as well as adults, are different, so one child can normally perceive cabbage from the first days of life, and another suffer from the strongest colic. In this case, an individual approach is necessary. Begin to enter in the diet of pecans from a small portion, preferably eat stew or boiled cabbage, since it is known that heat-treated vegetables are easier to digest by the body.

Peking cabbage with pancreatitis

When pancreatitis (inflammation of the pancreas) is not recommended to use Peking cabbage. This disease causes a violation of the production of enzymes necessary for the normal process of digestion, so you must observe a fairly strict diet.

Cabbage has a lot of useful properties, but with some diseases it can be extremely harmful. When pancreatitis, Peking cabbage can not be used during an exacerbation, it is also worth noting sauerkraut. During periods of remission, the pentacus can be included in the diet in almost any form (fresh, stewed, boiled), but it needs to be eaten and not often.

Peking cabbage juice

Peking cabbage contains phytoncides, which are destructive for Koch's wand, Staphylococcus aureus and a number of other harmful microorganisms. Due to the constituents of cabbage phytoncids, it has a therapeutic effect for burns, ulcers, abscesses. Freshly squeezed Peking cabbage juice mixed with a little water helps to remove inflammation in the mouth.

Cabbage juice cleans the body well, contributing to the decomposition of accumulated rotting products in the intestine. Physicians explain the increased gas formation with the use of a pecsa is the beginning of the process of cleansing the body. To reduce the formation of gases, it is recommended to drink the juice of Peking cabbage diluted with carrot juice.

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

Diet based on Peking cabbage

Peking cabbage is not only tasty and healthy, it is also low-calorie. All without exception, nutritionists consider Peking cabbage an indispensable product during any diet. Cabbage contains many useful substances, besides, its amino acids contribute to the purification of blood and increase the body's defenses. The lack of such an amino acid leads to rapid fatigue, weakness, irritability.

People who regularly eat pestal, easily keep their weight in the norm. Daily use of salads with Peking cabbage helps to replenish the body with useful substances that are necessary for the proper operation of all organs and systems.

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How to freeze Peking cabbage?

Peking cabbage in a frozen form retains all its useful properties and vitamins. In order to properly freeze and preserve cabbage, you need to chop the leaves with straw and densely pack in a plastic bag. The package must be sealed and can be sent to the freezer. Shelf life of this cabbage is 8-10 months.

Before you eat cabbage, you need not opening the bag to place it in cold water, until the leaves are separated.

Storage of Pekinese cabbage

In order to preserve the Peking cabbage for several months, it is better to take the autumn fruits collected in the second half of October. Cabbage, which suffered a frost (at -2 ° C), begins to deteriorate in the very near future and is not suitable for storage.

To avoid problems with storing cabbage, you need to choose only fully ripened head (but not overripe). If the Peking cabbage grew on a plantation on which a virus or fungus was spread, then this cabbage can not be stored for a long time. After selecting the cabbage for storage, you need to clear the cabbage from the leaves that are damaged or not snug against the head. It is recommended to leave several leaves for protection, so cabbage will be protected from severe drying. Cut heads should be located under the leaves, and the central veins should be without damage. Then cabbage is placed in the freezer.

How to store chinese cabbage in winter?

For winter storage, a well-ripened paddy is selected. Fresh cabbage dirty, not damaged by fungi, pests and various diseases, without cooling, cool for about two hours, then packed in polyethylene bags (film), sealed (can be simply well knit) and vertically placed in boxes, the heads should be folded not tightly to each other friend. Store boxes with cabbage can be in the basement (cellar) at a temperature of 0 to 2 ºC. Shelf life in this case is 2-3 months.

Peking cabbage is not only delicious, has a tender and juicy taste of vegetable, but also very useful. Rich vitamin and mineral composition of cabbage will help during a diet or simply regular use to maintain health, increase the body's defenses.