Chinese cabbage recipes | Popular cooking methods and recommended ways to enjoy the sweetness of the season

Chinese cabbage is in season from winter to early spring, and February is the perfect time to eat it. Frost makes the cabbage sweeter and the leaves softer, so you can enjoy its deliciousness in a variety of dishes

Although Chinese cabbage is known as a staple ingredient in hot pot dishes, it is actually a versatile vegetable that can be enjoyed in a wide variety of ways, such as stir-fries, pickles, soups, and salads. Even if you buy a whole head, you can eat it all without getting bored by using different parts

In this article, we will introduce information on how to use up Chinese cabbage in a delicious way, from how to select it and store it, to recommended cooking methods for each part

How to select and store Chinese cabbage

How to identify tasty Chinese cabbage

When choosing Chinese cabbage at the supermarket or greengrocer, check the following points

How to store Chinese cabbage

If stored properly, Chinese cabbage will stay fresh for a long time

If storing it whole , wrap it in newspaper and store it upright in a cool, dark place; it will last for about 2-3 weeks. It spoils easily if laid on its side, so always store it upright.

If using pre-cut napa cabbage, wrap it tightly in plastic wrap and store it in the vegetable compartment of your refrigerator. It's best to use it within a week.

If you want to freeze it , chop it roughly and put it in a freezer bag; it can be stored for about a month. Adding it to a pot or soup while still frozen will allow the flavors to penetrate more easily.

Recommended cooking methods for each part of Chinese cabbage

The texture and flavor of Chinese cabbage varies depending on the part, so there is a cooking method that is best suited to each part

Introducing EpiRecipe's specially selected original recipes!

Chinese cabbage kinpira

The core of the napa cabbage is often discarded, but when made into kinpira, it develops a texture unlike any other cabbage you'd expect. However, be careful not to overcook it, as it contains a lot of moisture and will ruin the texture.
Add the sesame oil and soy sauce at the end, as adding them at the beginning will cause the aroma to dissipate.

Chinese cabbage roll

Cutting the core perpendicular to the fibers gives it a look that doesn't resemble Chinese cabbage. It's delicious when used in kinpira (see separate recipe).
There's no need to put the leaves in water after blanching them. The moisture will evaporate with the steam, so this prevents them from becoming watery.

Stewed Chinese cabbage and pickles

Pickles can be replaced with anything such as Nozawana or Takana.

Steamed Chinese cabbage mille-feuille

Once it's done, let it steam for a little while without opening the lid, then transfer it to a plate

Chinese cabbage and fried tofu with Shiraae sauce

Using regular tofu will result in a soggy dish due to its high water content, but grilled tofu is grilled after being squeezed to remove excess water, so the finished product won't be watery.
Adding peanut butter instead of sesame seeds will enhance the aroma and richness, making it even more delicious.
If you use fresh, high-quality fried tofu, there's no need to drain the oil.

Chinese cabbage black sesame seeds

This is a quick and easy dish of napa cabbage and black sesame seeds that can be made in just 5 minutes.
Since you don't need a mortar and pestle to grind the sesame seeds, there's no washing up and it's very convenient.
It's a good idea to double up the bag to prevent it from tearing.

Flat sauteed Chinese cabbage with yuzu flavored steamed simmered

It tastes similar to stew, but has a strong yuzu flavor and a refreshing aftertaste

Chinese cabbage and miltar potato

The core of Chinese cabbage is cooked slowly compared to the leaves, so add it first. When frying, stir fry first.

Smooth stewed Chinese cabbage and vermicelli

The Chinese cabbage is simmered until it becomes soft and brings out its sweetness. This dish is perfect with rice