Minced finely in a salad or cooked in a wok, Chinese cabbage has delighted palates for a long time. Here is a simple recipe to enjoy it.
The origins of Chinese cabbage are still unclear. Its culture goes back more than 7000 years. The only certainty: its birth is the result of the selection of agronomists from the Middle Kingdom. To obtain it, they made a cross between the western turnip and an Asian leafy vegetable.
Since its creation, Chinese cabbage has been associated with a multitude of Chinese recipes. Its influence extends to Korean gastronomy, with the mandu, or Japanese, thanks to the gyôza.
With a solid reputation in the West
At the end of 19th century, Chinese cabbage leaves the Asian continent to address the European coast.
Recently, the vegetable has gained a reputation as a “superfood”.
We continue to boast of its richness in fibre, antioxidants or calcium. It is given an anti-cancer action and a role in the strength of bones or teeth.
At the time of purchase, choose a cabbage that is heavy, firm, without bruising or browning.
Keep it whole in the fridge for up to two weeks. Nevertheless, after four or five days, it is better to taste it cooked rather than in salad.
Our recipe idea: Chinese cabbage / mimolette salad
For 4 people: ½ Chinese cabbage, 2 slices ham, 80 g mimolette, 1 tbsp. soy sauce, 1 tbsp. golden sesame seeds (or black), 1 tbsp. tablespoon of neutral oil, 1 tbsp. tablespoon of sesame oil and 1 sprig of coriander.
Slice the Chinese cabbage in very thin strips before putting them in a salad bowl.
Cut the ham and mimolette into small cubes and add them to the Chinese cabbage salad.
In a bowl, combine the soy sauce and the two oils. Pour the sauce into the bowl before mixing well.
Sprinkle salad with sesame seeds. Decorate with a few sprigs of fresh coriander.