鱼生火，肉生痰，白菜豆腐保平安
The chinese folk saying above extols the virtue of tofu and napa cabbage to keep us well.
Known in chinese as 北京白菜 (bei jing bai cai) or peking cabbage, the napa cabbage is also known as the celery cabbage. Its scientific name is brassica pekinensis. So named because it was first found growing in Peking, the old name of Beijing, the capital of China.
It should not be mistaken with the common green round cabbage, scientific name being Brassica oleracea.
Celery cabbage or napa is cylindrical in shape with broad milky white stems and crinkly edged leaves.
It is a common ingredient in winter dishes because of the abundance of vitamin C and E.
It is one of the most popular vegetables in East Asia. It is also absolutely indispensable in Korea. A key ingredient in the world renowned kim chi or pickled cabbage. The Koreans are so obsessed with kim chi that they even travel with jars of them.
It contains loads of soluble fiber which aids bowel movements and digestion. It also lowers blood cholesterol and improves strength of blood vessels.
American scientists have also discovered an element in the vegetable that neutralizes the female hormone related to breast cancer.
It is believed that frequent consumption can improve the skin, prevent breast cancer, and detoxify the body. It has also been touted to prevent piles and colon cancer.
Many variations exist with cross breeding and improvements.
A recent popular variation is a dwarf. Known in mandarin as the "wa wa" cabbage 娃娃菜, which literally means baby cabbage. It looks like a miniature version of the napa cabbage. It is a result of careful breeding and is grown in the high mountains with minimum pollution. The wa wa cabbage is more expensive but highly nutritious and sweet.
Cabbage leaves readily absorb flavours that have been added to it. I like to use the whole leaves in hot pots or chaffing dishes like this beef hot pot. It can also be finely chopped up and added to soups.
How to cook it
Choose cabbage with firm crunchy leaves. Avoid those with limp leaves.
Napa cabbage keeps quite well. Wrap in newspapers and store in the refrigerator.
The leaves are tightly packed together and should be separated before cooking. Wash and soak to remove any dirt and soil.
The leaves are big so they are frequently chopped up before cooking. Most of the time, they are chopped into thin strips but they can also be cut into squares or irregular shapes for stir-fry.
Some recipes
- Hot pot with beef
- Easy shrimp soup
- Cabbage soup for babies
- Mixed vegetable soup with glass noodles
- Duck breast soup
- Chinese cabbage rolls
- Stir-fried napa cabbage with dried ikan bilis
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