Women's Tips

Simple and delicious Beijing cabbage dishes


Beijing cabbage is a herbaceous plant, excellent for salads. Its leaves are thinner and softer than white leaves, and in terms of benefits it is not inferior to its white “relative”. Beijing cabbage is used in the preparation of salads, first and second courses, it is also marinated and dried. In this selection, our cooks share recipes from Chinese cabbage with photos and step-by-step cooking instructions.

Each selection contains from 3 recipes with step by step photos and videos

Chinese cabbage salad

Recipe number 1

Ingredients: half a piece of peking, 2 tablespoons of mayonnaise and the same amount of vinegar, 1 piece of red onion.

Cooking, shamelessly tearing the cabbage leaves with your hands, we fold it in a big pile into a salad bowl. We make from mayonnaise and vinegar sauce and pour over the cabbage. Red onion is cut and used to decorate the dish.

Recipe number 2

Ingredients: a cabbage cabbage cabbage, 4 medium sized carrots, a jar of corn, mayonnaise for refueling.

Preparation: cabbage this time will have to be very finely crumbled with a sharp knife. Carrots can be rubbed on a large grater or Korean, straw. All poured into a salad bowl and add the same corn and mayonnaise. It remains to mix everything and put it beautifully on a plate. Top can be decorated with greens and olives.

Recipe number 4

Ingredients, actually cabbage, half a head of cabbage, one tomato, one cucumber, a pair of boiled eggs, a can of tuna canned in its own juice, a small onion. For dressing to taste olive oil and balsamic vinegar, a teaspoon of mustard.

Preparation: chop the cabbage small-finely crumbled, cut tomatoes and cucumbers into neat pieces, onion too, as small as possible. All vegetables are mixed. Eggs cut into quarters and add to vegetables. Now we make a dressing sauce: Mix olive oil with mustard, add vinegar, I usually have a spoonful of vinegar for 2 tablespoons of oil. You can sprinkle a pinch of sugar and salt to taste. Beat the sauce well with a fork or a whisk. Pour it into a salad bowl, mix and at the end add tuna from canned food.

Recipe number 5

Ingredients: half a head of cabbage, one cucumber, one Bulgarian pepper, medium onion, cherry tomatoes - 8 pieces, one medium carrot, 50 grams of vegetable oil, a tablespoon of balsamic vinegar, salt and pepper to taste.

Preparation: finely chop the cabbage leaves, peel the cucumber and cut into half rings, cut the onion in the same way, cut the peppers into straws, cut the carrots into straws, cut the tomatoes into halves. Stir vegetables, sprinkle with salt and pepper, add oil and vinegar.

Chinese cabbage rolls with sweet pepper

Ingredients: cabbage leaves, 350 grams of pork pulp, 1 onion, 2 sweet peppers of different colors, sour cream - half a glass, oil for smearing the form, salt and pepper to taste.

Preparation: meat with onions skip through a meat grinder, salt and pepper, add an egg (if desired), knead well and fill out. Cabbage head will sort out the leaves, they are easily separated. They need to be washed, put in a saucepan and pour boiling water, cover the saucepan and wait 2 minutes. The leaves are soft, only you need to cut the thickening with a knife so that they do not interfere.

Spread on the leaves a bit of minced meat, smearing it, put the pepper cut into strips on top, mix two colors to make it more beautiful. Fold as usual cabbage rolls. Put them in a baking dish, pre-oiled, grease with sour cream on top. Heat the oven to 180 degrees and send the cabbage rolls there for 40 minutes.

Chinese cabbage soup

Ingredients: 300 grams of peking, 300 grams of ham, onion, 3 cloves of garlic, 3 potatoes, half a cup of fresh or fresh-frozen green peas, olive oil, 2 liters of chicken broth, salt and pepper to taste.

Preparation: cut ham into small cubes. Finely chop the onion and garlic. Potatoes also cut into small cubes. Pour oil into a large pot so that the bottom is completely closed. Fry the ham, when it is browned, add the onion with garlic, then send the potatoes to the same place and fry everything with the lid on. Fry the potatoes almost to full readiness, but for now we cut Beijing cabbage into strips. Pour broth into the saucepan, add salt and pepper, add green peas and cabbage after boiling. Cook a couple more minutes.

Peking cabbage - the benefits and harm

Petsai, lettuce, Peking, or Chinese cabbage - all this is the name of one - a two-year-old vegetable crop of the cabbage family, a subtype of turnip. However, before its age this plant does not survive, because in the first year of life, rooted leaves reach their zenith of taste. In China, a healthy vegetable was grown in the 5th-6th century, and several centuries later it was exported to Japan, Korea, Indonesia and only later to European countries.

The benefits of Chinese cabbage lies in the rich vitamin composition. For example, if you compare this plant with a white sister, then the ascorbic acid in the Chinese version will be four times more, and the protein content in the leaves will be 1.5-3%. Peking has many B, PP, A, C vitamins, as well as potassium and citric acid. But the main thing is that this variety almost does not lose its useful properties even with long storage. Therefore, it is recommended to use Peking vegetable during a long winter as a vitamin feed for the body.

Can I eat Chinese cabbage regularly? Doctors agree that it is possible, because it has a number of medicinal properties:

  • It is recommended for people who are predisposed to cancer. It is able to excrete heavy metals from the body and prevent the development of radiation sickness.
  • Due to the high content of amino acids peking increases the protective functions of the body.
  • Favorably affects the digestive tract, helps cleanse the bowels and helps to cope with constipation.
  • Strengthens the nervous system, helps overcome depression and better withstand stressful situations.
  • Folk healers advise to rinse with Peking's cabbage juice the mouth for stomatitis and gum disease.

With all the advantages of a petsai, it will not be useful for everyone. Nutritionists do not recommend eating it to those who suffer from high acidity of the stomach, suffer from gastritis, pancreatitis or an ulcer. It will bring a lot of discomfort to people with increased gas formation in the intestines. All others can appreciate the benefits of this amazing vegetable.

What to cook from Chinese cabbage

Petsai dishes are very diverse, for example, in European countries this vegetable is consumed fresh, Asians pickle it, and in Japanese cuisine they use it mostly boiled. If you decide to cook something from peking, you should know: at the base of the sheet there are white hard streaks, so they are often cut and a light soup is made from them. The edges of the leaves, in contrast, are very soft, resemble dented fabric. Great salad can be obtained by adding them.

To keep all the juice inside the product, cabbage leaves are not cut, and tear into small pieces by hand. Almost any food can be added to the peking salad. Just a wonderful vegetable combined with seafood, fresh vegetables, sausage, ham and even fruit. Do not combine it only with fresh cream, yogurt and milk, otherwise you can earn intestinal upset.

Chinese vegetable will be suitable for heat treatment. But you shouldn't cook tender leaves for too long, it is better to blanch them in lightly salted water - 10-20 seconds. For cooking soups, leaves are used extremely rarely, because after a long boil they lose their taste and usefulness. It is better to cook small cabbage rolls, vegetable casserole or roll. Second dishes from petsay can be served hot with sour cream or mushroom sauces.

Beijing cabbage recipes

Interested in useful properties, but have not yet figured out what can be done from peking? Then try a few different dishes: salad, roll, or Korean kimchi delicacy. If you like to surprise guests and cook deliciously for households, learn new recipes with petsay: fresh salads, delicious hot and beautiful snacks.

Caesar salad with crackers

  • Cooking time: 15 minutes.
  • Servings: for 3 people.
  • Calorie dishes: 132.9 kcal.
  • Purpose: snack.
  • Cuisine: European.
  • The difficulty of preparation: easy.

There are many variations of everyone's favorite Caesar salad, one of them with shrimps and Chinese cabbage. The technology of this dish is simple, very similar to the traditional recipe of cooking, but it has its own subtleties. For example, hard cheese is replaced by soft. It is better to buy a creamy or goat with a salty taste. Chicken breast is better to make a juicy pastra, because in tandem with pets, it will create a very harmonious taste.

  • Chinese cabbage - 1 head,
  • chicken breast - 300 g,
  • shrimp - 300 g,
  • olives - 200 g,
  • soft cheese - 50 g,
  • crackers - 2 handfuls,
  • olive oil - 50 g,
  • balsamic vinegar - 2 tbsp. l

  1. Rinse the juicy leaves, tear them apart.
  2. Boil shrimps, peel, add to the bowl to cabbage.
  3. Rub chicken with spices, wrap with foil and bake in the oven. Then cut into cubes and mix with shrimp and cabbage.
  4. Cheese and olives cut into cubes, add to the salad with bread crumbs.
  5. In a separate bowl, prepare the dressing: mix the vinegar with the oil and spices.
  6. It is necessary to fill the salad with crackers before serving.

  • Cooking time: half an hour.
  • Servings: for 4 people.
  • Calorie dishes: 25 kcal.
  • Purpose: snack.
  • Cuisine: Japanese.
  • The difficulty of preparation: easy.

The real symbol of the country and the personification of Korean cuisine is considered to be the spicy snack kimchi. It is often prepared from fermented cabbage with the addition of other vegetables: carrots, beans, kohlrabi, eggplant or radish. All the ingredients of the dish are generously seasoned with red hot pepper, garlic, grated ginger root and soy sauce. In Korea, they believe that kimchi helps women lose weight and has a rejuvenating effect.

  • Petsay - 1 forks,
  • garlic - 3 slices,
  • sugar - 1 tbsp. l.,
  • salt - 2 tbsp. l.,
  • chives - 4-5 feathers,
  • grated ginger - 2-3 tbsp. l.,
  • hot pepper - 2 pods,
  • soy sauce - 1 tbsp. l.,
  • sweet and sour dressing or Worcestershire sauce - 1 tbsp. l

  1. Salt the cabbage pieces well and set aside in a bowl.
  2. Wait until she pours the juice, and then rinse it in cold water.
  3. Chop onions finely and chop hot peppers with garlic.
  4. Stir in the onion, garlic, pepper and grated ginger root with the sauces.
  5. Fill with sharp dressing, mix, cover with cling film and clean in the cold.
  6. After 2-3 days, kimchi in Korean will be ready.

Crab Salad

  • Cooking time: 15 minutes.
  • Servings: for 2-3 people.
  • Calorie dishes: 144.5 kcal.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: easy.

Peanut cabbage with crab sticks and eggs is another budget option for quick salad. How to cook this snack, you can learn from the following step-by-step recipe. If suddenly a set of ingredients seemed dull or bland, you can always diversify the dish, adding to it a bit of grated sour-sweet apples or spiced prunes.

  • crab sticks - 200 g,
  • Petsay - 400 g,
  • eggs - 3 pcs.,
  • cucumber - 1 pc.,
  • mayonnaise - to taste.

  1. Boil eggs hard-boiled, cool, and then cut into cubes.
  2. Head out into petals, wash and tear into large pieces.
  3. Cucumber and crab sticks finely crumbled.
  4. Mix all the ingredients in a deep salad bowl, dressed with mayonnaise.

Baked corn salad

  • Cooking time: 25 minutes.
  • Servings: for 4 people.
  • Calorie dishes: 70 kcal.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: easy.

This salad can be called a diet, because it contains only 70 kilocalories per 100 grams of products. Pure olive oil and some fresh greens are used as a dressing. Naturally, when you want to make something more satisfying, replace olive oil with regular mayonnaise or low-fat sour cream. How to cook this simple snack, learn from the following recipe.

  • Peking - 800 g,
  • corn - 1 bank,
  • chicken breast - 300 g,
  • Olive oil - 3-4 tbsp. l

  1. Boil chicken fillet. Cool the finished meat, cut into slices.
  2. Rinse the leaves, tear pieces.
  3. Mix peking with corn, fillet and season with spices.
  4. Before serving, cabbage salad with corn must be seasoned with olive oil.

  • Cooking time: 30 minutes.
  • Servings: for 6 people.
  • Calorie dishes: 169.5 kcal.
  • Purpose: for a snack.
  • Cuisine: Russian.
  • Difficulty: easy.

This amazingly beautiful and incredibly tasty snack is prepared in just a few minutes, and all because the products do not need to be subjected to heat treatment. Thanks to the brackish tuna shavings and delicate melted cheese, the sauce turns out to be very tender. In addition, the rich color gamut of the main ingredients helps to whet the appetite with just one look at the snack. Learn how to cook this culinary masterpiece and delight your family with a new dish.

  • crab sticks - 200 g,
  • cucumber - 1 pc.,
  • eggs - 6 pcs.,
  • Cream cheese - 1 pack.
  • Petsai leaves - 6 pcs.,
  • Tuna chips - 1 tbsp. l.,
  • mayonnaise - 2 tbsp. l.,
  • Tomato - 1 pc.,
  • vinegar - 2 tbsp. l

  1. Cut hard parts from leaves, blanch in boiling water for 1-2 minutes.
  2. Defrost crab sticks, turn it around.
  3. Wash cucumber with tomato, cut into thin strips.
  4. Eggs with a mixer, beat with vinegar in a lush foam.
  5. Heat a little sunflower oil in a pan and fry an omelet.
  6. Mix tuna with mayonnaise and grated melted cheese.
  7. Lay the leaves on the cling film, then scrambled eggs, crab sticks and vegetables.
  8. All smear sauce and wrap roll.
  9. Put the roll in the refrigerator for 1-2 hours, then cut into portions.

With pineapple

  • Cooking time: 1 hour.
  • Servings: for 6 people.
  • Calorie dishes: 197 kcal.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: easy.

Chinese cabbage with pineapple and chicken fillet is a classic combination in cooking. No wonder that hostesses come up with new options for what to make of this set of products. You can change the taste in several ways: prepare a new sauce or add ingredients that are bright in taste to the dish. In this recipe, crushed walnut kernels are added. You can put them in a raw salad or lightly fry in a pan, as you wish.

  • Petsay - 300 g,
  • chicken breast - 400 g,
  • pineapples in canned food - 5 rings,
  • walnuts - 50-80 g.

  1. Boil the chicken fillet in salted water, cool, cut into cubes.
  2. Cob finely chop and pineapple cut into cubes.
  3. Crush walnut kernels in a mortar or blender.
  4. Mix all the products in a salad bowl, add salt and spices to taste.
  5. Season the finished salad with mayonnaise.

Simple salad

  • Cooking time: 10 minutes.
  • Servings: for 2-3 people.
  • Calorie dishes: 78 kcal.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: easy.

A simple cabbage salad can be an excellent snack at work, a light dinner at home, a good addition to a hot meal or help out during the days of Lent. The main thing is to make it easier, simple and quick. The original dressing of olive oil, balsamic vinegar and spices will highlight the entire richness of vegetable flavor and help preserve the vitamins in the dish for a long time.

  • Petsay - ½ head,
  • Bulgarian pepper - 1 pc.,
  • tomatoes - 2 pcs.,
  • cucumber - 1 pc.,
  • corn - 4 tbsp. l.,
  • olive oil - 2 tbsp. l.,
  • balsamic vinegar - 1 tsp.

  1. Clean the cucumber from the top layer, the pepper from the seeds, and remove the stem from the tomato.
  2. Cut vegetables into large cubes, mix with corn and salad leaves.
  3. In a separate bowl, combine the olive oil, balsamic vinegar and ground pepper. If desired, you can add other spices to the dressing.
  4. Before serving, light salad dressing sauce.

  • Cooking time: 25 minutes.
  • Servings: for 3 people.
  • Calorie dishes: 156.3 kcal.
  • Purpose: main course.
  • Cuisine: Russian.
  • Difficulty: easy.

Stuffed cabbage in the classic recipe made from meat and cabbage. Dieticians advise all lovers of this dish to slightly modify the recipe, taking Peking forks. The dish will not suffer from this, and will even get in the taste - tender, juicy cabbage rolls with mushroom sauce will simply melt in your mouth. How to cook peking in the Russian way, you can learn from the following recipe with a photo.

  • top leaves of petsay - 3 pcs.,
  • minced meat - 200 g,
  • rice - 60 g,
  • cheese - 40 g,
  • bow - 1 head,
  • mushrooms - 50-70 g,
  • cream - ½ st.,
  • tomatoes - 1 pc.,
  • broth - ½ st.,
  • sour cream - 2 tbsp. l

  1. For the filling, mix the minced meat with half-cooked rice and grated cheese.
  2. Cut off the thick spine from the top of each sheet. Blanch the cabbage leaves in hot water for 15 seconds.
  3. At the base of the lettuce leaf lay out a ball of minced meat, tuck the edges.
  4. Wrap the short side, and then roll the roll along the entire length.
  5. Cut onions into cubes, fry in a pan with mushrooms.
  6. Add chicken broth to the mushrooms, add spices.
  7. As soon as the liquid begins to boil, transfer the cabbage rolls from the peking to the saucepan.
  8. Stew the blanks in the sauce for about 10 minutes, then pour in the cream and boil for 5-7 minutes.
  9. At the end, add sour cream mixed with tomatoes to the sauce and stew the stuffed cabbage under the lid for another 5 minutes.

  • Cooking time: 1 hour.
  • Servings: for 6 people.
  • Calorie dishes: 204 kcal.
  • Purpose: main course.
  • Cuisine: European.
  • Difficulty: easy.

It is not enough to know the basic principles of how to cook a vegetable casserole. You need to be able to also choose the right products for her. For example, in this recipe it is very important to use dense cabbage. Look at the head in the cut: its leaves should be white and fit tightly to each other. As for mushrooms, any will suit: oyster mushrooms, white, aspen mushrooms or champignons.

  • head of cabbage - 200 g,
  • fresh mushrooms - 200 g,
  • bow - 1 head,
  • cream - ½ st.,
  • egg - 1 pc.

  1. Rinse the mushrooms with onions, cut into cubes.
  2. Saute the mixture in a frying pan with a little olive oil.
  3. As soon as the juice from the vegetables has evaporated, pour cream into the pan, continue cooking for another 3-4 minutes.
  4. Cob wash, finely chop, mix with a beaten egg.
  5. Transfer the ingredients to a thick-walled skillet and pour over the mushroom sauce.
  6. An oven casserole will be cooked at 180 degrees for 20-30 minutes.

With seafood

  • Cooking time: 25 minutes.
  • Servings: for 4 people.
  • Calorie dishes: 124 kcal.
  • Purpose: snack.
  • Cuisine: European.
  • Difficulty: easy.

Thinking through the menu on the holiday table and do not know what to do with seafood? Be sure to try to cook this cabbage salad. A set of ingredients is available, and the cooking process is easy. The only thing that can cause difficulties is cooking squid. Remember that this seafood should be lowered into already boiling water for just a few seconds, otherwise the squid meat will become tough.

  • king prawns - 300 g,
  • quail eggs - 6 pcs.,
  • cabbage leaves - 4 pcs.,
  • garlic - 2 slices,
  • cherry tomatoes - 4-5 pieces,
  • frozen squid - 3 carcasses,
  • hard cheese - 50-80 g,
  • lemon juice - ½ pcs.,
  • olive oil - for refueling.

  1. Boil shrimp in boiling water for 1-2 minutes, clean from shell and intestinal vein.
  2. In a frying pan with butter, fry the garlic cloves, and then lightly fry the shrimps in the fragrant oil.
  3. Squids dipped in boiling salted water for 4 minutes and then chopped.
  4. Boiled quail eggs cut into 4 parts, and cherry tomatoes - halves.
  5. Combine seafood with cabbage and vegetables.
  6. Make a dressing of lemon juice, olive oil and spices.
  7. On top of the finished salad, rub hard cheese.


  1. Rinse head and dry. Shred. To make the vegetable softer, hug your hands. Separate the meat from the bone. Cut into cubes.
  2. Mix vegetable with meat. Salt Pour mayonnaise. Mix. Sprinkle with crackers.

Delicious ham salad

This salad is suitable not only for dinner, but also decorate the festive table.

Crab Salad with Chinese Cabbage

Chinese cabbage salad is tender and light. Products are ideally combined and complement each other. If you want to get a dietary dish, replace the mayonnaise with natural yogurt or kefir. Cooking is best before serving.

Classic Caesar Salad Recipe

If you bought a head of cabbage and thought about what can be cooked from Chinese cabbage, then we offer a popular dish that is prepared even in restaurants.

Easy vegetable salad with cucumber

Treat yourself to a snack that will only benefit your health.

Shrimp Festive Salad

If you love seafood, then this variation will suit your taste.

How to prepare Chinese cabbage for cooking

Take a head of Chinese cabbage and remove the top leaves, also get rid of yellowed or dead leaves. Cut the cabbage along in half. Wash and dry thoroughly.

If you want to stuff it, cut only the bottom quarter and disassemble the remaining head of cabbage into leaves. Otherwise, cut the upper half again in half, but already along and finely chop. Cut the lower part into quarters and cut a hard bottom obliquely. Remove stiff ribs and also chop the leaves. Cabbage is ready for cooking.
Choose fresh and hard, heavy cabbages, without faded leaves and mold. Small black specks on the foliage are normal for Chinese cabbage.

What can be cooked from Peking cabbage

Delicate fresh rolls are obtained from the tender leaves of Chinese cabbage, you can also wrap the stuffing in them and cook them like cabbage rolls, stewed in tomato sauce.

In Korea, shredded kimchi is made from the slaw. To do this, pour a few cups of shredded leaves with a tablespoon of spicy sambal sauce, three tablespoons of rice vinegar, 3-4 cloves of garlic and a pinch of salt. Kimchi is stirred, left overnight in the refrigerator and then served at the table.
You can store Chinese cabbage for several weeks in the refrigerator if you wrap the unwashed head of cabbage in polyethylene and put it in the vegetable department.

You can cook Peking cabbage in the same way as white cabbage — stew, add to casseroles and soups, but significantly reduce the cooking time, because Chinese cabbage leaves are more tender. Add chopped cabbage to vegetable salads, it will create a nice juicy texture and will slightly crunch on the teeth.
Beijing cabbage can be frozen by pre-blanching the leaves in boiling water.

Beijing cabbage is a frequent component of Chinese rolls and pancakes. It is put in the filling, along with pieces of shrimp or chicken, rice noodles, finely chopped carrots. If you put Chinese cabbage in a lean chicken or meat broth, slightly warm, you get a delicious low-calorie soup.

If you mix the cabbage with boiled rice, chopped onions, crushed garlic, sesame oil and hot red pepper flakes, and then bake in an oven preheated to 170 ° C, you get a tasty vegetarian casserole.

How to choose?

Buy Peking cabbage can be on the market or in the vegetable department of any supermarket or small shop. In the summer, it is much cheaper, and in the cold season, its price jumps noticeably. It can be prepared for future use, using a refrigerator, basement or cellar, and savor useful vegetables for almost the entire winter.

The best varieties of Chinese cabbage, which can be used for cooking, are the following:

It is necessary to choose Chinese cabbage very carefully and slowly, so as not to acquire spoiled and rotten cabbages.

By nature she has no flavor, but characteristic "chemical smell" suggests that cabbage was treated with growth stimulants or a special tool to improve its appearance before selling.

Peking cabbage is of different varieties, on which depends its color. The color of the leaves varies from pale yellow to deep green, so when choosing, one should focus not on shade, but on its intensity. It is better to buy medium heads of cabbages - they are more juicy and crispy than big and overripe ones.

Why can bitter taste and what to do about it?

Sometimes even fresh cabbage when consumed is bitter, which is associated with a large number of nitrates in it or a violation of the technology of cultivation. Also, individual varieties of this vegetable can also give unpleasant bitterness. Remove the unpleasant taste in two ways: scalded cabbage leaves before cooking in boiling water or soaking them in salted water.

Chinese vegetable

Fried Peking cabbage is a great way to diversify the everyday menu, especially in the post. It is not difficult to prepare it, and most importantly not for long - only 15 to 20 minutes and the dish is already on the table.

  1. First you need to remove the cabbage leaves from the head,
  2. remove from them the white streaks at the base,
  3. dip in batter (water, flour and soy sauce),
  4. fry in vegetable oil on both sides of each sheet.

Serve fried Peking cabbage should be in the form of heat and soy sauce.

  1. you must rinse well first
  2. separate and cut the leaves into small pieces,
  3. put in a steamer or bowl for a few minutes,
  4. steamed cabbage is cooked for 15 minutes, in salted water for about 10 minutes,
  5. after cooking, it must be discarded in a colander, so that the water is glass and served to the table as a side dish to meat or fish dishes.
  1. Before stewing Peking cabbage, it must be thoroughly washed and chopped,
  2. peel the onions, chop and mix with cabbage,
  3. After that, put the mixture onto a heated frying pan with sunflower oil and simmer for 10 minutes,
  4. then in the pan you need to add a little grated carrots on a medium grater and simmer another 7 minutes,
  5. One minute before readiness, you need to add salt, tomato paste or adjika,
  6. serve the finished dish to the table hot, either separately or as a side dish.

From the video you will learn how to cook Chinese cabbage stew:

Peking cabbage can be salted for the winterby spending quite a bit of time and effort. To do this, follow these steps:

  1. wash and chop the cabbage into arbitrary parts,
  2. shift the pulp into a container, sprinkling salt on each layer,
  3. fill the container with boiled water to cover the mixture,
  4. cover the container with gauze and put under pressure for 2 - 4 days,
  5. salted cabbage will be eaten in about 3 to 4 weeks,
  6. during this time, the gauze on the tank must be periodically removed and washed under running water,
  7. salted pulp can be put into glass jars or left in a container for the whole winter.


  1. Before stuffing Peking cabbage, it is necessary to disassemble it into individual leaves, rinse and drain in a colander,
  2. mash the cottage cheese in a cup, chop the carrots and fresh Bulgarian pepper into small cubes and add to the cottage cheese,
  3. put fresh greens, grated garlic and cheese, salt, black pepper and sour cream and mix everything there,
  4. Each leaf of cabbage from the inside is smeared with cooked filling, starting from the smallest and ending with large ones,
  5. as the cabbage leaves are smeared, it is necessary to stack each other in the form of a head of cabbage, and at the end to wrap the ready head of cabbage with cling film and send it for a day in the refrigerator,
  6. Before serving, stuffed cabbage should be cut across into separate pieces and beautifully laid on a plate.


The recipe for pickling Peking cabbage is slightly different from the white cabbage:

  1. you must first chop it finely,
  2. for 5 kilograms of vegetables add 300 milliliters of water, 50 milliliters of vinegar, 1 teaspoon salt and sugar, 1 chopped clove of garlic,
  3. Stir the mixture thoroughly, put it in a starter container, compact it and put it under pressure,
  4. After a day, the cabbage must be pierced to the bottom, held at room temperature for a day, and then removed in the cold,
  5. ready-to-eat Chinese cabbage after 2 weeks.

Check out what some dishes look like.

Cooking Instructions Step by Step

Salad with squids and onions - one of the most simple and delicious dishes, which includes fresh Peking cabbage.

  1. First you need to carefully process the purchased squid: remove the remnants of the viscera, rinse and dip into hot water for 3 minutes.
  2. After that, they must be removed from the skin, rinsed again under running water and boil for a few minutes in boiling salted water.
  3. Finely chop fresh Peking cabbage, cut the cooked squid into strips, cut the onion into thin half-rings and spasserovat in butter until soft.
  4. Then cool onions and mix with other ingredients, add mayonnaise and salt to salad to taste.

Kimchi - one of the most simple and popular snacks from Peking cabbage. For its preparation, you must first:

  1. Cut the cabbage into 4 pieces, then pour it with salted, cooled water.
  2. Leave in brine for 12 hours.
  3. For dressing, you will need to mix chopped garlic, grated ginger, sugar, chili pepper, salt and coriander to taste.
  4. Salted cabbage must be washed, dried, cut into squares and mix with dressing.
  5. Leave in a closed fermentation tank for 1 to 2 days at room temperature.

From the video you will learn how to cook kimchi in Korean:

Casseroles and rolls

To make a roulade casserole, you will need to take the following ingredients:

  • fish fillet (hake, pollock, cod - 300 g),
  • Chinese cabbage (250 g),
  • eggs (2 pieces),
  • cream of 20% (100 ml),
  • processed cheese 9140 g)
  • lemon juice (1 teaspoon),
  • ground paprika (1 tsp),
  • dried parsley (1 tsp),
  • ground black pepper, salt - to taste.
  1. Dry the fish fillets, cut into medium slices and grind in a meat grinder.
  2. Peking cabbage cut into arbitrary slices, grind in a meat grinder and add to the minced fish.
  3. Grate the melted cheese, add raw eggs and mix it all with minced fish and cabbage.
  4. Pour the cream, beat the resulting mass with a blender until a homogeneous consistency.
  5. Then add paprika, parsley, salt, pepper and lemon juice.
  6. Stir and put the stuffing into molds.
  7. Prepare a snack must be in the oven for 30 minutes at 180 degrees.

First courses

In addition to salads from fresh Chinese cabbage, you can make borsch or soup, replacing traditional white cabbage with it - it should be borne in mind that Peking cabbage is much less ready, and therefore it should be added to the dish almost ready.

As for the main dishes, here the choice of delicious recipes is simply huge:

  • fish souffle with Chinese cabbage,
  • cabbage rolls,
  • chicken with vegetables in Chinese,
  • rice paper rolls with Chinese cabbage,
  • noodles with pork, green onions and mushrooms,
  • vegetable casserole with suluguni cheese (in a slow cooker),
  • rice with eggs and vegetables
  • vegetable sauté.

Simple recipes

Traditionally, the simplest dishes that include Chinese cabbage are salads:

  1. With squid and onions.
  2. "Stir."
  3. "Swan Down".
  4. "Bright holiday",
  5. "Caesar".
  6. "Greek".
  7. The Cabbage Trio.

You can prepare them in a few minutes, and the number and variety of ingredients sometimes depends on the imagination and preferences of the hostess herself. Beijing cabbage is used for cooking a large number of dishes, which makes it an incredibly popular and popular product in any kitchen. Due to its delicate taste, it is in perfect harmony with appetizers, salads, as well as part of the first and second courses.

Peking cabbage can be stuffed, pickled, pickled, dried and friedcombining with a variety of vegetables, fruits and meats. It gives ready-made dishes a special highlight and unforgettable taste, saturating them with useful substances and vitamins.