A culinary star in China for 1,500 years, luscious mini-cabbage infuses sautéed dishes and stir-fries with mildly sweet, peppery taste and crisp texture. Enjoy white-stemmed, deep-dark raw baby leaves in salads. Lightly steam, sauté or stir-fry more mature leaves, allowing stems to keep their appealing crunch. Cooked cabbage leaves impart awesome spiciness. A go-to choice for personally portioned dishes. Best grown in fall.