Peking cabbage (petsai - English, lettuce) is a light green, oblong, loose head of cabbage, consisting of delicate corrugated leaves. On the shelves of stores you can find it at any time of the year. Peking cabbage combines the best qualities of lettuce and ordinary cabbage - it is as juicy and tender as lettuce leaves, no less tasty and healthy than ordinary cabbage, but there is no characteristic sharp cabbage smell during its preparation. In addition, it is stored for a long time, without losing its taste.
As a cultivated plant, Peking cabbage was formed on the territory of China, which is eloquently testified by written references dating back to the VI century AD. An interesting fact is that in those days, this cabbage was used not only as a vegetable plant, but also as an oilseed. For the first time, Beijing cabbage was grown in the northern regions of China, then the headed forms of this type of cabbage spread across the peninsula of Korea to Japan and Indochina. In these countries, they are still considered one of the most important cultures.
Until 1970, in America and Europe, Beijing cabbage was grown in small and strictly limited quantities. In recent years, its production has experienced a real boom, which is associated with the emergence of special precocious hybrids that bloom with a significant delay and for a long time retain their commercial qualities. It is grown both in open and in closed ground.
In its protein and amino acid composition, Beijing cabbage is superior to other types of cabbage plants. In addition, it has a fairly high nutritional value, it contains: nitrogenous and pectin substances, carbohydrates and fiber. This cabbage is rich in carotene, vitamins PP, B1 and B2, and it contains more vitamin C than in lettuce. Also, in the leaves of Beijing cabbage in a significant amount found crude protein, the content of which it exceeds the white cabbage by almost half. Peking cabbage leaves contain a lot of mineral salts of potassium, calcium, phosphorus, iron, sodium, as well as various trace elements such as vanadium, aluminum, copper, molybdenum, manganese, nickel, titanium, strontium, chromium and zirconium.
Peking cabbage is widely used for the preparation of various salads and soups, and is used in sauerkraut, dried, pickled and fried. This type of cabbage can even replace white cabbage in a dish such as borsch, only it needs to be cooked slightly less. Young leaves are successfully replaced by lettuce, so it is often called "salad" cabbage. Due to its juiciness, it is suitable for making cabbage rolls and green sandwiches.
Many of us absolutely undeservingly consider Beijing cabbage to be an exclusively sandwich and salad product. However, modern cooking has a lot of recipes for baked, pickled, stewed and fried Beijing cabbage.
Pickled Beijing cabbage with pepper.
Ingredients: 900 grams of Beijing cabbage, 250 grams of sweet pepper, 1 pod of hot pepper. In addition, 1 liter of water, 50 grams of salt and 110 grams of sugar, 90 grams of apple flavored vinegar for the preparation of marinade.
Wash the cabbage, dry slightly and cut into pieces. Wash sweet peppers, peel and cut into rings (or straws). Put pepper and cabbage in a suitable container, cover with hot marinade, add hot pepper and set the lid on the cold. After 24 hours, the pickled cabbage will be ready. It must be stored in the refrigerator for no more than 14 days.
Braised Beijing cabbage.
Ingredients: 500 grams of Beijing cabbage, 100-110 grams of chicken broth, 1 tbsp. tablespoon of corn starch, 0.5 cm. fresh ginger root, 2 tbsp. tablespoons of vegetable oil, 1 teaspoon of salt.
Wash the cabbage, dry it with a paper towel and cut in half, remove the core and cut into cubes 3 * 3 cm. Mix chicken broth and starch and set aside. Heat vegetable oil and ginger in a frying pan, put cabbage, sprinkle with salt, fry with constant stirring for five minutes. Then pour the cabbage with a mixture of broth and starch, mix and simmer for another two to three minutes. Serve stewed Beijing cabbage must be hot.