Taiwanese Flat Cabbage
Estimated Inventory, lb : 0
Description/Taste
Taiwanese Flat cabbage is medium to large in size, averaging 20 to 30 centimeters in diameter, and has a distinctly squat and flattened, oval, oblate shape. The heads are comprised of overlapping layers of leaves connected to a central, thick, and short main stem. The leaves are green on the exterior of the head and become paler toward the center, eventually showcasing only white to ivory hues. The heads are also known for their looser structure, allowing the leaves to be easily separated and peeled by hand. Taiwanese Flat cabbage leaves are semi-thin, broad, pliable, and smooth with a lightly waxy feel. The center of each leaf also has a prominent white midrib branching into smaller ribs and veins. Cabbage leaves are crisp, crunchy, and slightly chewy when raw, becoming soft and tender but still crisp when cooked. Taiwanese Flat cabbages are edible raw or cooked and have a mild, sweet, vegetal, and faintly grassy taste without the mustardy, peppery notes in other cabbage varieties.
Seasons/Availability
Taiwanese Flat cabbage is available year-round, with a peak season from November to April.
Current Facts
Taiwanese Flat cabbage, botanically classified as Brassica oleracea var. capitata, is a general descriptor for unusually shaped, oblate cabbage varieties belonging to the Brassicaceae family. The flattened cabbages are some of the most cultivated cabbage varieties produced in Taiwan and are favored by consumers for their ease of preparation, sweeter taste, and crisp nature. There are several varieties of commercially grown Flat cabbages in Taiwan, known under the names Early Autumn, Taichung No. 1, and Taichung No. 2. Taiwanese Flat cabbages have been a widespread commercial crop in Taiwan since the late 19th century, and cultivation has expanded to year-round production, leading the cabbages to be a staple in restaurants and home kitchens. These varieties have also been introduced to markets worldwide as a more specialized ingredient for fresh and cooked culinary preparations.
Nutritional Value
Taiwanese Flat cabbage is a source of vitamins B, C, and K to help the body acquire energy through processing food, strengthen the immune system, and aid in faster wound healing. Flat cabbage also provides calcium and phosphorus to support bones and teeth, potassium to balance fluid levels within the body, and fiber to regulate the digestive tract. Other nutrients include iron and magnesium to control nerve functions and develop the protein hemoglobin for oxygen transport through the bloodstream.
Applications
Taiwanese Flat cabbage has a mild and sweet taste suited for fresh and cooked preparations. Varieties of these cabbages can be shredded raw into coleslaws or chopped into salads. They can also be used as a fresh side for seafood and fried meats, tossed into light vinegar and oil dressings. In addition to raw dishes, Taiwanese Flat cabbage is commonly stir-fried with other vegetables, minced into dumplings, spring rolls, and steamed buns, or cooked into rice. In Taiwan, cabbage is popularly fermented into Taiwanese-style kimchi and served with stinky tofu, a famous street food. Cabbage is also incorporated into hot pots and other homemade soups, cooked and served with white fish, or steamed and used as a wrapper for pork rolls. Outside of Taiwan, Flat cabbages are used in Japanese and Korean dishes, including soups, bibimbap, and japchae, a stir-fried noodle dish. Flat cabbages can also be used in any common green cabbage recipe. Taiwanese Flat cabbage pairs well with bell peppers, carrots, celery, aromatics such as green onions, garlic, and ginger, peanuts, and meats such as pork, poultry, duck, beef, and fish. Whole, unwashed cabbages will keep for 1 to 2 weeks when loosely wrapped in plastic and stored in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Cabbages are notably used in variations of popular cold cakes served during the Qingming Festival in the city of Tainan, Taiwan. The Qingming Festival, also written as Qing Ming, is an annual gathering held on the fifteenth day after the spring equinox. Qingming is a time to honor ancestors by cleaning gravesites, gathering with family, burning paper money, and giving food offerings. The festival also merged during the Tang Dynasty with Hanshi Day or the Cold Food Festival. This day is connected to the story of Jie Zitui, a devoted follower of Duke Wen of Jin. Legend has it that Wen was exiled into the wilderness for nineteen years. During this time, Jie Zitui remained by Wen’s side and even used parts of himself to make soup to feed and keep Wen alive. Once Wen became Duke, Jie Zitui retired and went into the forest. Duke Wen tried to find Zitui, but when he could not locate him, he set the forest on fire, thinking Zitui would be forced to leave the woods. Zitui perished in the fire, and in the duke’s remorse, he created the Cold Food Festival, a period of days when fire is prohibited from being used for cooking to prevent forest fires. Families across Taiwan prepare various cold food dishes in anticipation of the commemoration, and during the festival, these dishes are enjoyed as an alternative to cooked meals. One of the most popular dishes served during the Cold Food Festival is moist cakes with sweet or savory ingredients. These cakes are typically wrapped in a flour-made dough. In the Taijiang area of Tainan, Taiwan, residents historically struggled to obtain flour to make moist cakes. This led households to replace the cake dough with steamed cabbage leaves as a simple wrapping. Cabbage leaf cakes are still made in the modern day for the festival and are favored as a healthy alternative.
Geography/History
Taiwanese Flat cabbages are a part of Brassica oleracea, a species with origins in the Mediterranean. Early forms of cabbage have been selectively bred since ancient times, and throughout history, multiple cabbage types have been domesticated for improved traits as a culinary ingredient. Much of the history of flat cabbage is unknown, but a few sources note that they did not appear in written documents until around the 17th century. Cabbages were first introduced to Taiwan during Dutch colonial rule in the 17th century, but many initial plantings failed due to climate. It wasn’t until the late 19th and early 20th centuries that cabbages were notably planted and successively cultivated in Taiwan. During this period, Taiwan was a Japanese colony, and the cabbage varieties were brought in through Japanese growers. Flat cabbage varieties were grown in Taiwan by the 1950s, and new varieties were developed beginning in the 1980s to showcase improved cultivation traits like heat resistance, flavor, and yields for expanded cultivation. Today, Taiwanese Flat cabbages are commercially produced by farms throughout Taiwan, and the primary center for cultivation resides in the Lishan area of Taichung City and in regions of Yunlin County and Changhua County. The freshly harvested cabbages are sold locally in markets and through grocers for culinary use. Varieties of Taiwanese Flat cabbage are also grown outside of Taiwan by select farms worldwide and are sold through specialty markets and wholesalers.
Recipe Ideas
Recipes that include Taiwanese Flat Cabbage. One
is easiest, three is harder.| The ABC Chef |
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Easy Stir-Fried Taiwanese Cabbage |
| Angel Wong's Kitchen |
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Taiwanese Cabbage Salad |
| Serious Eats |
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Taiwanese Braised Cabbage with Dried Shrimp, chilies, and Shiitake Mushrooms |
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