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Taiwanese Flat Cabbage
Inventory, lb : 0
Taiwanese Flat cabbage is large in size, averaging 20-30 centimeters in diameter, and has an unusual squat to oblate shape. The flat heads consist of loosely packed, thin layers that are protected by outer leaves ranging in color from dark green to purple. Beneath the top layer of leaves, the leaves comprising the head are smooth and broad, light green leaves with small, white to pale green veins. Taiwanese Flat cabbage is crunchy, tender, and juicy, and is sweet with mild grass-like undertones.
Taiwanese Flat cabbage is available year-round.
Taiwanese Flat cabbage, botanically classified as Brassica oleracea var. capitata, is an unusually shaped, flat cabbage that belongs to the Brassicaceae family. Also known as Flat cabbage in English and Li Sun Sweet cabbage and Li Sun cabbage in Taiwanese, Taiwanese Flat cabbage gets its Taiwanese names from its growth region, a high elevation area located near the Li-Sun mountain in Taiwan. Taiwanese Flat cabbage is highly regarded for its sweet taste and crunchy texture in Asia and is commonly cultivated on local farms for fresh market use. The crisp greens are utilized in a wide variety of both raw and cooked applications and are easily distinguished in the market by its flat or oblate shape.
Taiwanese Flat cabbage is an excellent source of vitamin C, an antioxidant that can help repair damage within the skin and protects the immune system. The cabbage also contains some iron, vitamin B6, calcium, and magnesium.
Taiwanese Flat cabbage is best suited for both raw and cooked applications such as boiling, stir-frying, steaming, and sautéing. The large and colorful outer leaves should be removed prior to use, and the cabbage can be sliced or chopped into stir-fries, thinly sliced into soups, or cooked and served with white fish. It can also be stuffed with meats and vegetables and wrapped into cabbage rolls, braised with savory sauces, or chopped into a filling for gua bao, which are steamed buns in Taiwan filled with meat, pickled cabbage, and spices. Taiwanese Flat cabbage pairs well with bell pepper, carrots, celery, green onions, garlic, ginger, peanuts, and meats such as pork, poultry, duck, beef, and fish. The cabbage will keep 1-2 weeks when loosely wrapped in plastic and stored in the crisper drawer of the refrigerator.
Taiwanese Flat cabbage is traditionally used to make Taiwanese-style kimchi, which is a crunchy, fermented dish with sweet, tangy, and sour flavors. Taiwanese-style kimchi is typically less spicy than the well-known Korean kimchi and is also known as Taiwanese-style pickled cabbage or Taiwanese-style pickled vegetables. Popularly sold by street vendors at night markets in Taiwan, Taiwanese-style kimchi is sometimes made with cucumbers and carrots and is served as a light meal or snack with stinky tofu, a pungent piece of tofu either deep-fried, braised, or steamed with a garlic sauce. Stinky tofu is considered to be the national snack of Taiwan, and some locals place the fermented Taiwanese cabbage into the center of the tofu to add a crunchy element to the snack.
Taiwanese Flat cabbage was believed to be developed in Taiwan, and while its date of origin is unknown, it is believed to be a relatively new variety that was created out of selective breeding for its sweet taste and hardiness. Today Taiwanese Flat cabbage can be grown in cooler, high elevation climates and is found at local markets and specialty grocers in Asia, Northern Europe, Canada, and the United States.
Recipes that include Taiwanese Flat Cabbage. One is easiest, three is harder.
|Angel Wong's Kitchen||Taiwanese Cabbage Salad|
|Serious Eats||Taiwanese Braised Cabbage with Dried Shrimp, chilies, and Shiitake Mushrooms|
|The ABC Chef||Easy Stir-Fried Taiwanese Cabbage|
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