Catalan
col xinesa Plant with an elongated head of broad stalked leaves resembling celery; used as a vegetable in east Asia.
1
Owing to their sturdiness, the napa and green cabbage leaves worked best.
2
Feel free to use either napa or other types of cabbage.
3
We tested napa cabbage, spinach, green cabbage, iceberg lettuce, bok choy, and chard.
4
Savoy or napa cabbage makes this a bit more delicate.
5
Use baby bok choy, Chinese broccoli, or tatsoi here; napa cabbage is a great alternative too.
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The Pe-Tsai, like the Pak-Chöi, is an annual plant, originally from China.
2
Petsai, or, as the Chinese have it, Pe-tsai, is a substitute for the cabbage.
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Other good sources of calcium include dairy products, Chinese cabbage, and sardines.
2
Kale retains the most wild aggressiveness, Chinese cabbage perhaps the least.
3
A head of Chinese cabbage would not feed a rabbit.
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Add the Chinese cabbage, spring onions and dried shrimp and fold through until completely incorporated.
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The symbiotic function of P. indica on Oncidium orchid resembles previous findings on Chinese cabbage.
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Add celery cabbage, celery, carrots, mushrooms, and snow peas; stir-fry over medium heat 5 minutes or until vegetables are tender-crisp.
2
Also known as Chinese cabbage or celery cabbage, this long, plump member of the cabbage family cooks to a pleasing sweetness.
3
½ pound (2 cups) celery cabbage