The flattened heads of Taiwanese cabbage are fairly easy to spot. The cruciferous vegetables can get up to almost 6 pounds in size during a warm season. In Taiwan, this cabbage is often referred to as Li-Sun cabbage or Li-Sun Sweet cabbage, for its region of origin.

Recognizable for its oblong and flat shape, the head of the Taiwanese cabbage is large, up to 10-12 inches in diameter, with sizeable leaves. Beneath the top layer of dark green and purple outer leaves are broad, light green leaves with shallow veins. The Taiwanese cabbage offers a delicate texture and has a sweet flavor with mild grass-like undertones.

Serving Ideas

Taiwanese flat cabbage grows large colorful outer leaves to help retain moisture in its inner leaves. These should be removed prior to using. The Taiwanese cabbage can be steamed or boiled and served alongside fish or other vegetables. Slice or chop the cabbage to add to stir-fries or soups. In Korea, Taiwanese flat cabbage is often made into the country’s national dish: kimchi, which is fermented cabbage with various spices.

Geography/History

The Taiwanese cabbage was developed in the high elevation of the Li-Sun region in Taiwan. It grows best in cooler climates, like Canada and the higher elevations in Asia. Taiwanese flat cabbage can be found in home gardens and at local farmer’s markets.

Seasons/Availability

Taiwanese flat cabbage is available year round.