Shanghai Cabbage

Shanghai Cabbage in the USA

Shanghai cabbage, also known as Chinese cabbage or pe greens, is a popular ingredient in Chinese and Southeast Asian cuisine. It's commonly found in restaurants throughout the USA, particularly in areas with a large Asian population.

Appearance and Taste:

- Shanghai cabbage has a loose head composed of pale green leaves with a slightly bitter and crisp flavor.

- The leaves are smaller and more tender compared to romaine or iceberg lettuce.

- When raw, the cabbage has a slightly peppery taste, which mellows out when cooked.

Culinary Uses:

- Cooking methods: Shanghai cabbage can be steamed, braised, sautéed, or stir-fried.

- Popular dishes:

- Shanghai Fried Cabbage: This dish features pieces of cabbage stir-fried with garlic, ginger, and other spices.

- Hakien Style Cabbage Soup: This soup includes shredded cabbage, pork ribs, mushrooms, and a savory broth.

- Spicy Szechuan Shredded Cabbage: This dish features finely chopped cabbage tossed in a spicy sauce with chili oil, garlic, and other spices.

Health Benefits:

- Shanghai cabbage is rich in vitamins and minerals, including vitamin C, potassium, and folate.

- It's also a good source of antioxidants and potentially offers cancer-fighting properties.

Tips for Eating Shanghai Cabbage:

- When buying, look for fresh heads with crisp leaves and no signs of damage.

- Store in the refrigerator for up to a week.

- To prep for cooking, rinse the cabbage under cold running water and remove any tough stems.

Where to find it in the USA:

- Many Asian grocery stores and mainstream supermarkets in the USA carry fresh Shanghai cabbage.

- It's also commonly available at Chinese restaurants.

Additional Information:

- In China, Shanghai cabbage is a staple ingredient in many dishes and is widely available in markets and supermarkets.

- The plant is native to Northeast Asia and is widely cultivated in China and other parts of Asia.