Taiwanese Flat cabbage is large in size, averaging 20-30 centimeters in diameter, and has an unusual squat to oblate shape. The flat heads consist of loosely packed, thin layers that are protected by outer leaves ranging in color from dark green to purple. Beneath the top layer of leaves, the leaves comprising the head are smooth and broad, light green leaves with small, white to pale green veins. Taiwanese Flat cabbage is crunchy, tender, and juicy, and is sweet with mild grass-like undertones.
Taiwanese Flat cabbage is an excellent source of vitamin C, an antioxidant that can help repair damage within the skin and protects the immune system. The cabbage also contains some iron, vitamin B6, calcium, and magnesium.
Taiwanese Flat cabbage is best suited for both raw and cooked applications such as boiling, stir-frying, steaming, and saut?ing. The large and colorful outer leaves should be removed prior to use, and the cabbage can be sliced or chopped into stir-fries, thinly sliced into soups, or cooked and served with white fish. It can also be stuffed with meats and vegetables and wrapped into cabbage rolls, braised with savory sauces, or chopped into a filling for gua bao, which are steamed buns in Taiwan filled with meat, pickled cabbage, and spices. Taiwanese Flat cabbage pairs well with bell pepper, carrots, celery, green onions, garlic, ginger, peanuts, and meats such as pork, poultry, duck, beef, and fish. The cabbage will keep 1-2 weeks when loosely wrapped in plastic and stored in the crisper drawer of the refrigerator.