Less puffing and bloated belly Instead of cabbage better Chinese cabbage

Chinese cabbage: tender cabbage from the Middle Kingdom
White cabbage and red cabbage are so heavy in the stomach. A good alternative to local cabbages is the tender Chinese cabbage. The vegetables have a mild, pleasantly fresh taste and are also digestible for sensitive people. Even raw in the salad makes the Krauskopf a good figure. It can be perfectly combined with fruits such as apples, oranges and peaches or vegetables such as tomatoes, peppers and cucumbers. This fits a light yoghurt dressing.

Chinese cabbage is a healthy and good alternative. Image: Company V-fotolia

In Korea, Chinese cabbage is produced by lactic acid fermentation, the famous spicy "kimchi vegetables". Chinese cabbage also tastes good from the wok, in an Asian coconut soup or vegetarian stuffed. For a tasty side dish with a piece of bread, chopped cabbage with onion cubes and a pinch of sugar is slightly scorched. Add ginger, cumin, salt and pepper, deglaze with vegetable stock and serve after a few minutes of cooking.

The preparation is quick and is not particularly expensive. If necessary, withered outer leaves are removed. Then wash the cabbage whole, shake dry, halve and cut into strips. The stalk and the leaf ribs are so tender that they can be eaten along. Chinese cabbage is very healthy. It contains hardly any calories (12 kcal per 100 g), but valuable amino acids, B vitamins, vitamin C, potassium, folic acid and mustard oil glycosides. To get the health-promoting ingredients, the cooking time should be as short as possible. As a rule, 5 to 7 minutes are sufficient.

The Chinese cabbage is, as the name implies, native to the Middle Kingdom and was cultivated there as early as the 5th century. It was only in the early 20th century that the vegetables came to Europe. Presumably the plant is a cross between Pak-Choi (Chinese mustard cabbage) and the turnip. The wavy leaves form a loose, conical head. The outer leaves are yellow to green depending on the variety, the inner leaves are golden yellow.

Pay attention to quality when shopping. The heads should be tightly closed, have a fresh cut surface and crisp leaf margins. When the cut head is loosely wrapped in foil, Chinese cabbage can be kept in the refrigerator compartment for a week. Heike Kreutz, bzfe