Surprisingly fun
Chinese cabbage has long, crisp green leaves with a lightly sweet flavour, unlike the typical cabbage taste. This variety didn’t exactly make the journey from China—it’s now widely available in Belgium. It’s an ideal match for stir-fries.
You can ferment Chinese cabbage to add to kimchi, a classic Korean side dish of fermented vegetables.
You can briefly blanch the larger leaves and use them as a vegetable wrap. Fill them with rice, vegetables, minced meat or another filling of your choice, for example.
Our Chinese cabbage is field-grown, which means it develops naturally outdoors in soil. This cultivation method allows the cabbage to grow and mature in its natural environment, giving it a firm texture and a pure flavour. That way, you can enjoy a delicious piece of fresh Chinese cabbage, straight from the field to your plate.
Cedrik Van Den Borre graduated in 2008. He then decided to help out on his parents’ farm, where they kept dairy cattle...
Wim Van Bedts grows cauliflower, white cabbage, red cabbage, Chinese cabbage, savoy cabbage and Brussels sprouts.
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