Cavolo cinese

Taste

Pale, crunchy leaves with a fresh, mild and slightly sweet taste.

Growing

It is grown in fields and harvested in autumn, with a peak in September and October. It is available almost all year, except April.

Pairings

Use it raw in salad, stir-fried or in soup.

Frequently asked questions

When is Cavolo cinese in season in Switzerland?

Peak season is September and October. In Switzerland it is available January, February, March, May, June, July, August, September, October, November and December.

Seasonal recipes

• Steamed Chinese cabbage parcels with perch and ginger
• Casarecce with whitefish, Chinese cabbage and ginger
• Stir-fried Chinese cabbage with chestnuts and apple
• Fennel beef meatballs on Chinese cabbage
• Cold wholegrain penne with chicken and roasted turnips
• Crispy tofu with paprika potatoes and Chinese cabbage
• Chinese cabbage boats with perch and apple
• Cumin seitan with potato wedges and Chinese cabbage salad
• Cold Chinese cabbage rolls with carrot and radish
• Fried spelt with Chinese cabbage, kidney beans and ginger
• Apple juice-glazed trout on crisp Chinese cabbage
• Chinese cabbage and apple salad with Raclette toast