Cabbage originated from Europe, and it is only in the recent decades that it has taken of in Asia. Cabbage, as known in the west, is referred to as Yeh Choi in China. Yeh Choi literally translates as ‘Coconut Vegetable’, which many conclude is due to appearance and texture. Yeh Choi, as it will be referred to throughout this article, is closely related to other cole vegetables such as broccoli, cauliflower and Brussels sprouts.
Yeh Choi can be distinguished by its appearance, as a solid, yellow-white ball of tightly clasped overlapping leaves. Yeh Choi vary in size, but on average range from around 6-12 inches in diameters. There are a wide variety of different Yeh Choi, including a green cabbage and red cabbage. Overall, the Yeh Choi is available throughout the year, but are most abundant from Autumn to Summer.
Similar to other green vegetables, Yeh Choi is an exceptional source of nutrition. Containing vitamins B6, C, and K, such minerals are necessary for healthy living. In addition, Yeh Choi also has cholesterol-lowering benefits when steamed.
When preparing and cooking Yeh Choi, one must be very delicate as not to over handle or over cook the vegetable. If done, Yeh Choi becomes flaccid and unappetizing to eat. To prepare, wash the Yeh Choi and remove any damaged or old leaves. Then, chop or slice as desired. When boiling this vegetable, boil for around 4-6 minutes and steam for 4-8 minutes. Remember once again not too over cook the Yeh Choi. Yeh Choi can be cooked in a variety of ways, including steaming, sautéing and braising the vegetable. Within traditional Chinese cooking, many include Yeh Choi within stir-fries, which it should be noted tastes excellent when seasoned with salt.