Picking your own Chinese cabbage in the Netherlands is a delight—fresh, crisp leaves straight from the field, with the satisfaction of choosing the perfect head yourself. It’s even better with friends or family, turning it into a sunny afternoon adventure. The earthy scent of the farm, the rustle of leaves, and the joy of filling your basket make it a simple pleasure.
Once home, the fun continues. Chinese cabbage is wonderfully versatile—slice it thin for crunchy salads, toss it into stir-fries, or ferment it into kimchi for a tangy kick. Here are two easy recipes to try:
- Stir-Fried Chinese Cabbage with Garlic: Heat oil in a wok, sauté minced garlic until fragrant, then add sliced cabbage. Stir-fry until tender-crisp, splash with soy sauce, and finish with a sprinkle of sesame seeds.
- Chinese Cabbage Soup: Simmer chopped cabbage with chicken broth, ginger, and mushrooms. Add tofu or shredded chicken for extra heartiness, and garnish with green onions.
For something different, blend Chinese cabbage into a green smoothie with apple and ginger, or layer it into spring rolls for extra crunch. If you’re feeling adventurous, infuse the leaves in a light, herbal tea by steeping them with mint and honey. And for a refreshing twist, muddle a few tender leaves into a cabbage gin fizz—gin, lemon juice, soda, and a hint of simple syrup, shaken with ice.
Whether you’re cooking, sipping, or sharing, Chinese cabbage brings a bit of farm-fresh joy to every bite.