||The many varieties of cabbage can be wildly dissimilar, but most have a short, broad stem and leaves or flowers that form a compact head. The most common cabbages are green and red cabbage, collards, kohlrabi, broccoli, Brussels sprouts, cauliflower, and kale. They're loaded with vitamin C, fiber, and possibly cancer-fighting compounds to boot.|
baak choi See bok choy.
baby bok choy See bok choy.
||bok choy = Chinese chard = Chinese white cabbage = Chinese cabbage = Chinese mustard cabbage = pak choy = pak choi = baak choi = white mustard cabbage = white celery mustard = taisai = bai cai Pronunciation: BAHK-choy Notes: Bok choy has crunchy stems and crinkled, spinach-like leaves. It's usually stir-fried with other ingredients, but it can also be steamed or sautéed and served as a side dish. Small heads of bok choy are called baby bok choy (left), and they're more tender than the larger variety. Of the baby bok choys, bok choy sum = Canton bok choy has small yellow flowers (sum is the Chinese word for flower), while Shanghai bok choy is a uniform light green, doesn't have flowers, and isn't as sweet. Substitutes: Chinese broccoli OR yau choy OR napa cabbage (for stir-frying only; don't boil) OR broccoli OR Swiss chard OR celery (especially in stir-fry dishes) OR collard greens OR beet greens|
bok choy sum See bok choy.
||Brussels sprouts Notes:
These look like small cabbages, and they're most often boiled or steamed
and served as a side dish. They have a rather strong flavor, so
it's best not to pair them with anything that's delicately
flavored. They don't store well, so use them within a day or
two after purchasing. Substitutes: broccoli flowerets
(cooks more quickly)
cabbage See green cabbage and red cabbage.
cabbage turnip See kohlrabi
Canton bok choy See bok choy.
celery cabbage See napa cabbage.
Chinese cabbage This name is used for both napa cabbage and bok choy.
Chinese celery cabbage See napa cabbage.
Chinese chard See bok choy.
Chinese leaf See napa cabbage.
Chinese mustard cabbage See bok choy.
Chinese white cabbage See bok choy.
choy sum This is a general term in Chinese for the tender inner stalks and flowers of green vegetables. White choy sum usually refers to bok choy, while green choy sum refers to yau choy.
flowering cabbage See flowering kale.
||flowering kale = ornamental kale = flowering cabbage = flowering cole Notes: This is a beautiful cabbage used more often as a garnish than as a vegetable. Substitutes: kale (tastier, but not as pretty) OR collard greens (tastier, but not as pretty)|
||green cabbage Equivalents: One head yields about 8 cups shredded cabbage. Notes: Cabbage is quite versatile. You can cut it into chunks, boil it, and serve it with corned beef or other fatty meats. You can also use cooked leaves as wrappers for meat fillings, or shred raw ones for cole slaw. Select heavy heads of cabbage that have shiny leaves. Substitutes: red cabbage (This can discolor other foods if combined with them in a salad or cooked with them, but it tastes just like green cabbage.) OR napa cabbage (milder flavor and more delicate texture) OR savoy cabbage (great in slaws)|
hakusai See napa cabbage.
||kohlrabi = cabbage turnip = stem cabbage = turnip cabbage Pronunciation: kohl-RAHB-ee or kohl-RAH-bee Notes: A kohlrabi resembles a turnip, only it's sweeter and more delicately flavored. It's light green and sometimes sold with its edible greens attached. It can be eaten raw or cooked. Choose small ones, and peel before using. Substitutes: broccoli stems OR celeriac (especially in remoulades) OR turnips OR parsnips|
michihli See napa cabbage.
||napa cabbage = nappa cabbage = celery cabbage = Chinese celery cabbage = Peking cabbage = Chinese cabbage = wong bok = petsai = shantung cabbage = hakusai = Chinese leaf (leaves) = michihli Notes: Like bok choy, napa cabbage is a common ingredient in Asian stir-fries. It can also be used as a milder and more delicate alternative to green cabbage in slaws and other recipes. Substitutes: bok choy OR cabbage (stronger flavor, takes longer to cook) OR savoy cabbage (stronger flavor, takes longer to cook)|
nappa cabbage See napa cabbage.
ornamental kale See flowering kale.
pak choi See bok choy.
pak choy See bok choy.
Peking cabbage See napa cabbage.
petsai See napa cabbage.
||red cabbage Equivalents: One head yields about 8 cups shredded cabbage. Notes: Red cabbage tastes just like green cabbage, so your choice between them depends largely on which color you prefer. One problem with red cabbage, though, is that the color tends to bleed and discolor surrounding foods. Select heavy heads of cabbage that have shiny leaves. Substitutes: green cabbage (This tastes just like red cabbage.) OR napa cabbage (milder flavor, more delicate texture) OR savoy cabbage (great in slaws)|
||savoy cabbage Notes: Savoy cabbage is like ordinary cabbage, but with a milder flavor. It can often be used in place of green cabbage, and your dish will probably be the better for it. Substitutes: cabbage (This has a stronger flavor and isn't as tender as savoy cabbage.) OR napa cabbage (This has a milder flavor.)|
Shanghai bok choy. See bok choy.
shantung cabbage See napa cabbage.
stem cabbage See kohlrabi
||su choy Notes: This is just like napa cabbage, only elongated. Substitutes: napa cabbage|
taisai See bok choy.
turnip cabbage See kohlrabi
white celery mustard See bok choy.
white mustard cabbage See bok choy.
wong bok See napa cabbage.
||yau choy = yao choy = yow choy = yu choy = edible rape = flowering edible rape = green choy sum = you cai Notes: Yau choy is more tender and delicately flavored than other Asian cabbages. Substitutes: bok choy|
Copyright © 1996-2005 Lori Alden