Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties (see below) of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip. Both have many variations in name, spelling and scientific classification–especially the "bok choy" or chinensis variety.
Other articles related to "cabbage, chinese cabbage":
... Napa or Nappa cabbage (Brassica rapa subsp ... pekinensis), also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine ... In much of the world, this is the vegetable referred to as "Chinese cabbage" ...
... Typical ingredients include daikon, tofu, konnyaku, Chinese cabbage, potato, negi, shungiku, shiitake mushroom and butter ... Hōtō (a type of udon) stewed in miso with kabocha squash, Chinese cabbage, carrot, taro and the like ... Slices of fugu stewed in dashi with leafy vegetables such as shungiku and Chinese cabbage, and eaten with a ponzu dip ...
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“The sole work and deed of universal freedom is therefore death, a death too which has no inner significance or filling, for what is negated is the empty point of the absolutely free self. It is thus the coldest and meanest of all deaths, with no more significance than cutting off a head of cabbage or swallowing a mouthful of water.”
—Georg Wilhelm Friedrich Hegel (17701831)