Chinese cabbage


Chinese cabbage

Chinese cabbage is, as the name indicates, largely cultivated in China, but cultivation in Iceland began around 1975.

The subspecies, pekinensis, form heads (weighing 0.5-2 kg) which are harvested for consumption. Chinese cabbage is pre-cultivated in greenhouses at a temperature of over 16°C and then transplanted into heated soil and/or under a duck or canvas. If the temperature is low during the beginning of growth, there is a risk of the plants blossoming before they have formed heads that can be harvested.

Common varieties are Jamiko and Bilko. Chinese cabbage can be stored for 4-5 months at a temperature of 0-1°C.


Chinese cabbage keeps rather well. It is best to store it around 0-2°C. Chinese cabbage is prone to drying up; therefore it is good to package it into plastic. Chopped Chinese cabbage must always be wrapped into plastic, to prevent it from drying up.


Chinese cabbage is milder in taste and contains less fibre than other cabbage varieties. Therefore, it is more delicious and better suited for raw dishes, such as salad. Even though Chinese cabbage is mainly used in salads and other raw dishes, it is also suitable for soups, oven-baked dishes and of course all Chinese dishes. Chinese cabbage can be boiled, fried in butter and broiled, only to name a few.

Is it alright to freeze Chinese cabbage?

Yes, cut the cabbage into thin strips and place them in boiling water for 1 minute. Then put the cabbage into packaging suitable for freezing and straight into the freezer once it has cooled.

Chinese cabbage that has been frozen must be used at once after thawing, and it is not suitable for raw dishes, whereas it becomes limp and slimy after freezing.

Which parts are edible?

Cut about half a centimetre off the bottom of the stalk; the rest is edible.


Nutritional values

Edible part 95 %
Content in 100 g
Water 96 g
Proteins 0.8 g
Fibres 0.4 g
Carbohydrates 2.7 g
Fat 0.1 g
kj 63
kcal 15
Iron 0.4 mg
Calcium 15 mg
A Ret. ein 36 µg
B1 0.02 mg
B2 0.02 mg
Niacin 0.2 mg
C (askorbínsýra) 25 mg

Chinese cabbage is a nutritious and inexpensive source of vitamins A and C, as well as minerals. As with other cabbage varieties in general, the outermost leaves are the most nutritious; green leaves include both more minerals and vitamins than the lighter ones. Whereas Chinese cabbage is not as fibrous as other cabbages it is better suited to be used raw; some of the vitamins and minerals will invariably be lost during boiling. Chinese cabbage is a healthy food and therefore an important part of a varied diet. In addition, it is low in calories, which makes it a great dietary food.

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