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Peking cabbage, sometimes incorrectly referred to as Chinese cabbage, is widely available here practically on every corner. It contains plenty of vitamins and minerals; its consumption is suitable for diets and it has a proven beneficial effect on digestion. It can also be stored very well for several months. So why not prepare a tasty and quick dinner from it? For preparation you will need the following:
- 1 head of Chinese cabbage
- 2 tablespoons sunflower oil
- 1 teaspoon honey
- 2 tablespoons soy sauce
What is the procedure?
Have pepper and salt ready to season the ingredients. The procedure is very simple. Remove the outer leaves of the cabbage if they are wilted, or wash them if they are dirty. Cut the remainder of the cabbage into rounds. Skewer these rounds lengthwise onto a skewer, always about 3 cm from the edge of the skewer. You should thread only one round onto each skewer.
Next, prepare a baking tray lined with baking paper or thoroughly greased with sunflower oil. Then lay the cabbage on the skewers on it. In a bowl mix the soy sauce, honey and sunflower oil. You can also add pepper to taste or vegetable seasoning. Brush the cabbage with this mixture, preferably using a silicone pastry brush. Bake the cabbage at 180 °C for about 20 minutes.
What to choose as a side dish?
You can serve the cabbage prepared this way with the same sauce you used to baste it earlier. A slightly spicy sauce made from sour cream, dill and garlic is also very tasty, or a sauce made from soft cheese flavored with spices. You can combine the cabbage with various side dishes from rice and rice noodles to potatoes or even wheat flatbreads.
Peking cabbage also goes very well with chicken. However, the cabbage should not be cooked for too long, otherwise it loses its crispness and the leaves wilt. A simple Peking cabbage salad is also very popular, where it is dressed raw and complemented, for example, with cucumber, carrot, radishes or spring onion greens.
