How To Cook Chinese Cabbage? Very simple!

How To Cook Chinese Cabbage
How To Cook Chinese Cabbage

How To Cook Chinese Cabbage? Chinese cabbage is a versatile type of cabbage. You can make many dishes with it and prepare it in several ways. Chinese cabbage is often used in wok dishes. Cooking is also an option. We discuss this in this blog; How To Cook Chinese Cabbage?

Cut the Chinese cabbage in half lengthwise, you now have 4 quarters. Wash the cabbage clean and cut it into strips. Bring water to a boil and add the Chinese cabbage. Cook for 7 minutes or 10 minutes for soft cabbage.

In addition to cooking, you can also steam, stew and wok. You can also clean it, cut it and use it in a salad. In short, you can do a lot with the cabbage. Now on to cooking the Chinese cabbage.

How to Prepare Chinese Cabbage?

Preparing or cooking Chinese cabbage is not really difficult. You just need to know what to do.

First, cut the cabbage in half lengthwise. You now have two half coals. Because of the dense structure of the leaves, there is little or no sand between the leaves. Still, I recommend that you rinse the cabbage under the tap.

If necessary, cut the two half cabbages in half again. Then cut the cabbage into strips. Cut widthwise and you get small strips, cut lengthwise and you get long strips. If you don’t want strips, you can also tear the leaves into pieces. Still nice too!

How much Chinese cabbage do you need for one person? The rule that you can generally follow is 150 to 200 grams of cleaned raw vegetables per person. This is also the case with Chinese cabbage. I like vegetables so for me it is always close to 200 grams per person.

Cooking With Chinese Cabbage

The cabbage is cooked as follows:

  1. Place a pan with a layer of water on the heat source and bring the water to a boil.
  2. Then add the Chinese cabbage and bring the water back to the boil.
  3. Then put the lid on the pan and let it simmer for 5-7 minutes. Then the cabbage is still crunchy. If you want soft cabbage, boil it for 10 minutes.
  4. You can taste if it is done enough for you after 7 minutes.
  5. Then drain the cabbage in the colander, drain well and return the cabbage to the pan.

The Chinese cabbage is ready and you can now use it in another dish. If you want to serve it as a vegetable dish, add a knob of vegetable butter and a little nutmeg. Season with salt and pepper and serve your dish. Be sure to taste it before serving!

Cooking Chinese Cabbage With Curry

Curry is also often used to flavor Chinese cabbage. The curry powder is not added during cooking but after cooking.

Cook the Chinese cabbage as described above. Drain the Chinese cabbage and let it drain well. Return the cabbage to the pan, add a knob of vegetable butter and half a tablespoon of curry and stir through the cabbage. Also add some salt and pepper and then taste. If it is not yet at the desired taste, add more curry powder and taste again. Continue with this until you like it.

Cooking Chinese Cabbage With Sauce

In addition to curry powder, Chinese cabbage is also eaten with a sauce. How to cook Chinese cabbage is described above. The sauce is discussed here.

First, we make a roux. A roux consists of butter and flour in the ratio 1:1. For 4 people you take 40 grams of butter and 40 grams of flour. if you want to make more then you take 50 grams of butter and 50 grams of flour.

Place a pan on the heat source on a low setting and melt the butter. When the butter has melted well, add the flour and stir well into the butter. Keep stirring and cook the roux for 3 minutes. It is best to use a whisk for this.

Meanwhile, heat 500 ml of (soy) milk. Gradually add the warm (soy) milk to the roux and keep stirring. The roux will now dissolve and it will become a sauce. Keep adding (soy) milk until the sauce has the desired thickness. Season with a little salt and pepper.

Put the sauce in a bowl and serve it with the Chinese cabbage. Enjoy your meal!

You can also make another sauce with, for example, 500 ml garden herb stock.

This is the way to cook and flavor Chinese cabbage. Good luck in the kitchen!

Abbas Jahangir

I am a researcher and writer with a background in food and nutritional science. I am the founder of, our reputable online platform offering scientifically-backed articles on health, food, nutrition, kitchen tips, recipes, diet, and fitness. With a commitment to providing accurate and reliable information, we strive to empower our readers to make informed decisions about their health and lifestyle choices. Join us on's journey toward a healthier and happier lifestyle.

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