I often cook salads from Beijing cabbage. They are light, tasty and simple. Recently, I really fell in love with a recipe with fried Bulgarian pepper and almonds. An interesting combination of tastes and aromas. If desired, you can add a little more garlic.
Perhaps today there are no people who would be unfamiliar dishes from Beijing cabbage. It is mentioned even in Chinese sources BC, and even then it was used as a vegetable and oil culture. Until now, it is a basic ingredient for the preparation of Asian salads, snacks and many other recipes. It is pickled, kassed, cooked in a Korean manner, used in blanks. The filling is wrapped in the leaves, as in ordinary cabbage rolls.
This is even faster, because they are more tender than that of white, so it’s easier to work with them. In the world, Peking cabbage dishes spread quite a long time. She was known in Europe, but she was not popular until the second half of the 20th century. But at the same time, it can be grown in your area in the middle lane - for this there are special precious varieties and hybrids.
Peking cabbage dishes are one of the most useful among all cabbage. In addition, it retains its benefit even with long -term storage, and rare vegetables can boast of this. Best of all, Beijing cabbage is combined with cucumbers, tomatoes, chicken, seafood, bell pepper, corn, oranges and pineapples. It can be stewed, added to the cabbage soup or borsch, serve instead of a side dish to meat and fish.
