An annual or biennial plant, originating from China, whose tender juicy leaves form a soft head. The color of the serrated and wavy leaves can vary from yellow to light green. Chinese cabbage contains many indigestible dietary fibers (especially in the white part), which clean the intestines well, as well as rare citric acid. The green part of the cabbage contains 4-5 times more ascorbic acid than lettuce. The white part is rich in vitamins B, A, K, PP. The product also contains mineral elements beneficial for the human body. The delicate taste of Chinese cabbage is something between the taste of white cabbage and Romaine lettuce. The leaves are juicy, crispy, but not tough. Often the cabbage is consumed raw in salads, appetizers, sandwiches, served with vegetables and baked meat. But sometimes Chinese cabbage is added to soups, stews, used for making cabbage rolls, stuffed whole. However, during heat treatment, most of the beneficial elements are lost, so the cooking and baking time of the cabbage should be minimal. Cabbage combines poorly with dairy products and milk-based sauces. The average weight of one medium head is 700 grams.