A couple ways to use that Chinese Cabbage

I know they take up a lot of room in the fridge, so here are two super simple ways to free up some space:


first wash it (by swishing it around in a big bowl of water then letting it drain) and chop it up into bite sized strips or whatever. sprinkle salt all over it (I used a smallish cabbage and probably a half teaspoon of salt) and let it sit in a bowl for a few minutes, or in the fridge a couple hours.

make a dressing with a teaspoon of honey, 1/4 tsp or so orange zest, a glug olive oil and splash rice wine or apple cider vinegar, salt and pepper.

add whatever you like to the salted cabbage: shaved radishes or carrots or turnips or roasted nuts or scallions.

mix it up.  top with some parmesan if you want. parsley or chervil is good too.  lasts a couple days in the fridge.


Wash and chop. Toss with olive oil, salt and pepper. Or, if you happen to have a pan of bacon fat and a crumbled red chili, toss it with that. Spread it out on a pan and put it in a 375 degree oven for at least 20 minutes, til it gets soft with a few crispy bits.

If you have other quick easy Chinese Cabbage recipes, add in the comments and I will share them.
If you have ideas for how to organize recipes on this blog, get in touch!