Peking cabbage is originally a biennial crop, but in agriculture it is grown as an annual vegetable.
Cabbage got its name from the capital of China, on the territory of which it was first discovered. Peking cabbage in the photo is a loose, elongated head of cabbage. Its leaves are colored green, the shade of which ranges from light to dark. The taste of the leaves is not very pronounced, but it is easy to emphasize it with the help of herbs and vegetable oils. In addition to its beneficial qualities and rich biochemical composition, the vegetable is valued for its characteristic juiciness, tenderness and low calorie content.
In our area, Chinese cabbage is often used fresh, preparing vegetable salads from its leaves. But the inhabitants of Korea and China use Peking cabbage in the preparation of first courses and side dishes, it is fermented, dried and pickled.
Peking cabbage in the photo looks very attractive. Even looking at the picture, you can feel the crunch of its leaves. The white thickened part of the cabbage leaves is especially prominent. For some reason, we ignore this part of the vegetable and, without hesitation, separate it when preparing a dish. But this very juicy part of cabbage contains a huge amount of vitamins! And not using them is a real waste. This is what our body loses: Peking cabbage contains ascorbic acid, tocopherol, niacin, B vitamins, methionine, menaquinone, retinol, amino acids, organic acids and the alkaloid lactucin.