Yea, it's 'the' time to catch some locally-grown Taiwanese cabbage.  They're big (can be quite huge!), but rather light in weight (when compared to the typical green cabbage), and so tender and sweet tasting.
 
We're still into the one I bought a few days ago (at a Kin's Market).  To date, it's been steamed, but today, it's to be uncooked in a cole slaw.
 
I've never really been into cabbage, but these ones are sure good, and much-appreciated at this time when they're priced so 'right'.
 
Has anyone tried them?

I'm Taiwanese and one of the most common dishes I've had it with was eggs.

Cut the cabbage up into 1cm pieces and don't use the thick parts. Cook it in some oil with a sprinkle of salt and white pepper (regular pepper just won't be the same, trust me). After it's cooked but not mushy (translucent).

It sent by accident. Sorry. Beat up a few eggs and then pour the cooked cabbage in and throw it back into the hot pan and let it spread out like an omelette and flip it when that side is browned but not burnt. Repeat on the other side. Some people like this with green onions cooked with the cabbage but totally up to you.

Thanks for that recipe Arleen ... must give it a try!

That sounds tasty! I saw one of these cabbages at kins this week for the first time, I was wondering about fermenting it (sauerkraut) for use in soups and on salads/sandwiches. I'll have to try your recipe Arleen, sounds good to me :)

@Lara .... re: it's use for sauerkraut ... that's a good question ... and one I must pose to my lady when she gets back from some outside stuff.  Her Ukrainian heritage should be able to help us on this.  
Will get back ...

On a side note -- it sure worked well for my fresh cole slaw last evening!!

@Lara ... I asked ... for the kind of shredding that she and her family used for sauerkraut, and such, she thinks this kind of cabbage is too soft and tender, and the much harder and tough green cabbage we're most used to (to make slaws, and such), would work better.

For that cole slaw yesterday, I used a knife ... my usual method of manually shredding via one of those kitchen 'things' for such, did not work very well, the cabbage was just too soft.

Does Taiwanese cabbage work the same way as "regular" cabbage in terms of assisting with natural gas fermentation and subsequent bottling??

Oooops wrong thread....

LOL @ Herman.

Is Taiwanese cabbage the same as siu choy??  I'm so confused.

@Herman ... from our personal experiences .... not quite as much!!  :-)
@Fonny ... no .. it's more similar to 'regular' green cabbage, but the heads are lighter-coloured, much larger, and flat-shaped.  And they're less dense, so large, but lighter in weight.

@Fonny - Siu Choy is too soft, Taiwanese Cabbage is like a squish round pillow and I think it tastes better even raw. Some people call it Korean Cabbage also.

I think my parents used to buy it all the time. They would saute it with some garlic.

Well, to the contrary of ethnic diversity I'm absurdly not purchasing any of that cabbage if the results are olfactorily subpar!

When it's in season and fresh, I highly recommend trying Taiwanese cauliflower as well.  It is a lot more tender, fragrant, and succulent than regular cauliflower.

Taiwanese cauliflower cooked with some garlic and chinese sausage is SO good.

Wash Taiwanese cauliflower extensively. They get more caterpillars than a lot of other veggies.

Have never tried Taiwanese cauliflower ... is it 'in season' at this time?  If so, will look for it.

Ohhh, are they the round donuts???  I thought they look like that on purpose to save space when packing for shipping lol.

@Fonny ... not by the looks of this!!
piquenewsmagazine.com/wh…

arleen, that cabbage omelette doesn't sound good BUT it seems a simple enough recipe that i should try it before i judge.

i didn't realize taiwanese cabbage had a season, i seem them randomly at the market but never noticed if it's on a regular schedule. i've never used cabbage in my cooking so here goes nothing.

keep the recipes coming, y'all!

"i didn't realize taiwanese cabbage had a season .... "
... by it's "taiwanese cabbage time", I was referring to our local, first of the season, so fresh, and priced 'right' stuff.

Thanks for asking about the sauerkraut/Taiwanese cabbage! Haha   herman

@john - ah! Understood

I sure will now! I wonder if there any good to make cabbage rolls with? That's on the menu next week

@Bears .... my lady just gave me a big "yes" for using it for cabbage rolls (large, soft and pliable leaves).  And apparently, it was a favourite variety of cabbage with her Mother for such.  
On a side note:  she wants me to catch another one soon, to do 'her' cabbage roll thing.  :-)

Saw some Taiwanese cauliflower in an Asian market this morning ... it definitely looked different from what passes as the usual cailiflower here (the flower parts of the head quite spread apart, et al).  Though priced 'right', what was in the bin sure looked like it had gone well-past its prime, so I passed on buying.  Maybe next time.  Ended up buying some 'regular', very nice-looking cauliflower at another market stop.

Didn't see any good-looking Taiwanese cabbage at either stop ... so hoping our local Kin's will have some next week .. my lady's anxious to get at those cabbage rolls!!  :-)

I'll keep my eye out for em!

@Bears .... hope you find a nice Taiwanese cabbage for those cabbage rolls.  
I've now put my second purchase of one on hold for a while.  The daughter brought some great ground beef over Saturday, and I used most of it for a meatloaf Sunday ... no regrets though, my lady requested it, and it turned out to be a major yum!! (and enough left for tonight's dinner as well - yea!!).
Cheers!

All this talk of cabbage rolls has inspired me to go here (since I haven't attempted making them myself :) Thanks for inspo yelpers!

yelp.ca/biz/solodko-ukra…

I should also add that if anyone is into labor intensive dumpling making, Taiwanese cabbage is fantastic for dumplings because it is softer. I cut it up fine into small 1cm cubes or smaller and then soak in some salt water and rinse it after. Take that and mince a clove of garlic (or more if you like), a good mix of lean and regular ground pork, white pepper and an egg or two (as binder) and go to town with some dumpling and wonton skins. Labor intensive. I usually make at least 100.

@Arleen .... thanks for that ... we have had plans to do a fish soup with either wontons or dumplings for dinner one day this long weekend ... so some timely info!!  
On a side note:  when my lady gets into making pierogies, it's as you've described for dumplings, and more ... she makes and rolls the dough, there are no store-bought wrappers involved!!

Thanks for the dumpling tip, I love making dumplings! I must admit I cheat, my husband bought me a dumpling press machine. ;)

@john - she's a pro. I'm all about little cheats!

I cheat in more ways than one.

Store bought round dumpling wrappers and this:
thisnext.com/item/0B4D8D…

@Arleen ... that's definitely me as well!!  But she was born and raised in Drumheller, AB, and learned from an early age to make such things from scratch.  No complaints from me!!  :-)

@Lara ... my lady has a noodle-making machine.

@Herman ..... heh, that's a neat little rig .... I want one of those!!

@Herman *GASPS* that's taking it too far. I must see the imperfections in the pinches to believe and feel satisfied that it's home made.

i just picked some of this cabbage up. we tossed it in hot pot and man, this is one sweet tasting cabbage!

i've still got 3/4 of a head left and idk what else to do with it. i'll try Arleen's cabbage egg recipe. what else, tho?

Ivan .... glad you enjoyed your first taste!  I almost bought one this morning, but got to thinking, 'wow', these things really are big, and especially so for just the two us.  It took us several days to polish off the other one, and one can only eat, or want to eat so much cabbage, eh!!  :-)

We prepared most of our other one via steaming, in stews and stir fries, slaws (w/fruits), and such, and had hoped with the next one to get into preparing some cabbage rolls, putting it in dumplings, trying Arleen's recipe, and such.  Those preparations are on hold until my lady gets feeling better, and can enjoy joining in.  

On a side note:  for anyone looking for one, they're on at a good price at Kin's Market right now (@ $0.59/lb, 'the' best I've seen in my shopping travels of late).

Might do a Hong Kong style oxtail borscht soup with it

My dad sautées the leaves in oil until they're soft but still crunchy, then adds in a mixture of dark Chinese vinegar (like the kind they serve with dumplings in china) and a bit of corn starch, then drizzles a little sesame oil to finish. Simple and delicious. My aunts and uncles in china also save the 'cores' and chop them up raw and add the same Chinese vinegar and sesame oil to make a kind of salad. I love it. I think they usually uses napa cabbage here in NA, but the Taiwanese kind is best.

Ivan and Caillie .... to both suggestions .. yum!!

Callie's suggestion is giving me ideas to add Chinese sausage and/or bacon to the dish.   hmmmm.....

A Trinidadian friend in Halifax treated me to his pan-fry cabbage ... like Callie's, but a touch 'hotter'!!  :-)