Chinese cabbages are available all year, look for fresh, firm heads that feel heavy for their size. Tiny black flecks on the leaves are normal and harmless. Reject heads that look wilted, limp or bruised.

Stored unwashed in a plastic bag in the salad drawer of the fridge, Chinese cabbage should keep well for a few weeks.

Only freeze crisp, young cabbage. Wash and shred, blanch, drain, then plunge into iced water and drain again. Place in freezer bags, label and seal. Cook from frozen.

To prepare, cut off the base, rinse the leaves in cold water and dry thoroughly. Cut across the leaves and stalk or slice lengthways into strips, then use raw in salads, stews and soups. Alternatively, steam or add to stir-fries and cook briefly.

More chinese cabbage recipes

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More chinese cabbage recipes

Beef and pepper stir-fry

Golden fragrant prawns and garlic greens

Spicy Sichuan hotpot

Chinese dumplings

Pork and vegetable stir-fry

Beef sukiyaki

Chinese feast

Pork and cabbage dumplings

Japanese-style pork belly hot pot

Korean dumplings with chilli dipping sauce

Barbecue pork belly with asparagus slaw and blue cheese dressing

Hanetsuki gyoza

Peking-style duck with udon noodle soup

Korean seafood broth

Ching's homemade kimchi

Kimchi

Tonkatsu pork

Five spice pork belly with Asian broth and stir-fried vegetables

Cabbage kimchi

Spicy hotpot

Lime and ginger slaw

Chinese potsticker dumplings

Courgette flowers stuffed with brandade de Nîmes

Easy sweet and sour pork

Buyer's guide

Storage

Preparation

Varieties of chinese cabbage

Bok choi

Pak choi

Other cabbage

Green cabbage

January King cabbage

Red cabbage

Savoy cabbage

Summer cabbage

White cabbage

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