From our May 16th, 2011 newsletter:
Michihili Cabbage, pronounce mi-CHE-he-lee, is a variety of Chinese cabbage, which tends to be longer than some other varieties. Whether it's encountered in a Chinese stir-fry, pickled in Korean Kimchee, in Japanese soups or sukiyaki, or in raw salads and slaws, Chinese cabbage plays a principal role in Asian cuisine. Its mild delicate flavor makes it a welcome addition to a salad or sandwich. Chinese cabbage can be boiled or steamed and eaten as a side dish or as an added ingredient to various Asian dishes. It can also be used as a substitute in any recipe that calls for cabbage. On a side note, the mild, sweet leaves do not cause digestion problems like regular cabbage can. In general, the darker green the leaves are, the more flavorful the cabbage. During the winter months, this vegetable is an important source of nutrition in Asia. It is dried and included in soups during the cold season.
Nutritionally, Michihili cabbage is high in vitamin C, with smaller amounts of calcium and fiber. Scientific studies show that Chinese cabbage has enough of the required amounts of calcium, vitamin C and other vital ingredients necessary for strengthen bones. Medical experts also hold it in high regard for containing a compound known as indoles – which have been associated with preventing some types of cancer – mostly those associated with the digestive system.