This member of the cabbage family has a number of different names, including bok choy, horse's ear, Chinese celery cabbage and white mustard cabbage. Its structure looks like a squat celery, with either white or very pale green short, chunky stalks and glossy, deep green leaves.
The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach. If very young it can be eaten raw in salads, but is best when briefly cooked.
As a member of the cabbage family it shares a similar nutritional profile to more mainstream varieties. Common Cabbage is an excellent source of vitamin K and vitamin C. It is also a very good source of fibre, manganese, folate, vitamin B6 potassium and omega-3 fatty acids. Cabbage is also a good source of thiamine (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein.