One Kilo Chinese Cabbage

50-55 days. A unique Japanese variety, this relatively small, elongated head is green with a soft, crinkly lemon-yellow heart. Chinese Cabbage favors cool weather, so consider late summer sowing for harvest in the late fall. When heads are firm and well-packed, cut at ground level with a sharp knife. Savor One Kilo's delicate, crisp texture and fresh sweet flavor with Asian noodles dressed in sweet rice wine vinaigrette or in Asian cole slaw: toss thin strips of Chinese Cabbage with sliced apples, Celery, Scallions, Red Onions and almonds and dress it with a mixture of 2 parts of your favorite vinaigrette, 2 parts rice wine or apple cider vinegar, 1 part cream, and sugar, salt and pepper to taste. Chill for two hours before serving. Zinc-rich, it is also wonderful stir-fried in oil with sliced Onions, minced ginger root and Garlic and drizzled with a little toasted sesame oil, rice wine vinegar and soy sauce. Don't forget to add it to chicken pasta soups where its crunchy texture adds a healthy, toothy bite. (F1.)

One packet of about 150 seeds
In stock
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