Beijing Round Cabbage

Beijing Round Cabbage

Enjoy the fresh crunch and natural sweetness of Beijing Round Cabbage, a compact head cabbage with tightly layered leaves and a clean, mild flavour. Also searched as Beijing cabbage, cabbage Beijing, bao cai, 包菜, 北京包菜, Asian cabbage, round cabbage, cannonball cabbage, kyabetsu, キャベツ or Brassica oleracea var. capitata, this is a versatile everyday vegetable for stir-fries, soups, curries, coleslaw, stews and fermented dishes.

Beijing Round Cabbage has a firm, ball-shaped head with closely packed leaves. The texture is naturally crisp when raw and becomes tender, sweet and savoury when cooked. It is suitable for slicing, shredding, boiling, stir-frying, steaming, braising, adding to soup, or using in cabbage salads and homemade pickles.

Origin: Beijing / China, if confirmed by the current carton or supplier label. Product photos are for reference only. Cabbage size, leaf tightness, sweetness, colour, firmness, origin marking and weight may vary depending on harvest, shipment and batch.

Beijing Round Cabbage Quick Facts

Taste and Texture

Beijing Round Cabbage has a crisp bite and mild natural sweetness. When raw, the leaves are crunchy and refreshing, making them suitable for coleslaw, salads and shredded cabbage sides.

When cooked, the leaves soften and turn sweeter. This makes round cabbage useful for home-style stir-fries, soups, curries, braised dishes, dumpling fillings and mixed vegetable dishes.

• Round compact head cabbage
• Crisp and crunchy when raw
• Mild, sweet and clean cabbage flavour
• Tender and savoury after cooking
• Good for stir-fries, soups and stews
• Useful for coleslaw and shredded cabbage salads
• Suitable for Asian and Western home cooking

Beijing Cabbage, Bao Cai and 包菜

Bao cai and 包菜 are common Chinese names for round cabbage. The name fits the vegetable because the leaves are tightly wrapped into a compact head.

北京包菜 can be understood as Beijing-style or Beijing-origin round cabbage, depending on the supplier label. If you need to confirm whether the current batch is from Beijing, please contact SKC Fruits before ordering.

Round Cabbage vs Wong Bok and Napa Cabbage

Customers may search for wong bok, wong bok cabbage or napa cabbage when looking for Chinese-style cabbage. However, Wong Bok and Napa cabbage are usually longer, looser and more oblong, while Beijing Round Cabbage is compact and ball-shaped.

This product is best described as round cabbage or bao cai. If you specifically need Napa cabbage or Wong Bok for steamboat, kimchi or soup, check the current product photo or contact SKC Fruits before ordering.

How to Use Beijing Round Cabbage

Beijing Round Cabbage is easy to prepare and works in many everyday recipes. Remove any damaged outer leaves, rinse the cabbage, cut into wedges, then slice, shred or chop depending on the dish.

• Shred for coleslaw or cabbage salad
• Stir-fry with garlic and oyster sauce
• Add to curry, stew or soup
• Use in fried noodles or fried rice
• Add to dumpling, gyoza or spring roll fillings
• Braise with mushrooms, pork, chicken or tofu
• Use for homemade pickles or fermented dishes

Asian Cabbage for Singapore Home Cooking

Beijing Round Cabbage is a practical Asian cabbage choice for Singapore kitchens. It is affordable, filling, easy to cook and suitable for both Chinese-style and Western-style dishes.

It pairs well with garlic, ginger, onion, carrot, mushroom, tofu, pork, chicken, prawns, egg, oyster sauce, soy sauce, sesame oil, curry spices and soup stock.

How to Choose Cabbage

Choose cabbage that feels firm and heavy for its size. The head should look compact, with fresh-looking leaves and no strong sour smell.

• Choose firm, heavy cabbage heads
• Look for tightly packed leaves
• Avoid badly wilted or slimy outer leaves
• Avoid cabbage with mould or strong sour smell
• Use cut cabbage as soon as possible
• Remove damaged outer leaves before cooking

Storage and Handling

Before cutting, keep a whole head of Beijing Round Cabbage in the vegetable compartment of the refrigerator. Keep it dry and avoid washing before storage, as excess moisture can shorten freshness.

Once cut, wrap the cabbage tightly or store it in a covered container, then refrigerate and use as soon as possible. Cut cabbage dries out and loses sweetness faster than a whole head.

• Keep whole cabbage refrigerated
• Do not wash before storage
• Remove damaged outer leaves when preparing
• Wrap cut cabbage tightly
• Refrigerate cut cabbage in a covered container
• Use cut cabbage within a few days for best quality
• Discard if slimy, mouldy or strongly sour-smelling

Nutrition Information

Approximate values per 100g of raw cabbage. These are general cabbage nutrition values and are not lab-tested values for the current Beijing Round Cabbage batch. Exact values may vary by variety, growing condition, freshness, size, origin and batch.

Beijing Round Cabbage can be enjoyed as part of a balanced diet. Like other brassica vegetables, it naturally contains water, fibre, vitamin C, vitamin K, folate and plant compounds found in vegetables. This is general food information and should not be treated as medical advice.