Chinese leaf This type of cabbage has been cultivated in China since the 5th century. It did not arrive in Europe, however, until the early 20th century. Many people have encountered it primarily in Chinese restaurants and have since come to appreciate its good digestibility and fine flavour. Whether shredded in salads or stir-fried, Chinese leaf is extremely versatile. In addition, it is very quick to cook, needing no more than 10 minutes at most. Its high vitamin A, B and folic acid content make this variety of cabbage a valuable green. At just 12 kcal per 100 grams, it is one of the least calorific vegetables around.
