Chinese Cabbage Fruit and Vegetable Rolls

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Chinese Cabbage rolls are traditionally made with meat, and it is named Fei Cui Bao Rou (翡翠包肉), which translates to "Jade wrapped meat." For this recipe, instead of using meat as a filling, we used a fruit and vegetable combination, so it might be more appropriate to call it 翡翠包蔬菜 Fei Cui Bao Shu Cai.  The sweetness from the apples combined with the zucchini and okra make a very succulent filling for the cabbage roll.

If you're not too confident with making these rolls, another great way to serve the Chinese cabbage, especially if you want an easier salad is to slice them up into tiny strips and top off with a generous sprinkle of gomasio and strips of nori algae. A dash of sesame oil, plus soy sauce--and voila, you have easy salad ready in minutes.

Also called the napa cabbage in Asia, this vegetable originated from the Yangtze River in China, then spread to other regions such as Japan and Korea, used in various recipes such as soups, stir-fry, or making Kimchi. In the 16th century, it was introduced to world trade, bringing it to America and Europe. Now, this healthy variety of cabbage is enjoyed in different cuisines across the globe.

The Chinese cabbage has high levels of fiber that help with the digestive system and regulation of sugar. It also contains a high amount of folates, especially when eaten raw, which is great in keeping the blood cells and the bones healthy and support a healthy pregnancy. It also has significant amounts of Vitamin C, which helps the body fight against infectious diseases.

These little bites aren't just healthy. They're also beautiful to look at. With the stems and veins of the leaves looking like beautiful patterns, they do resemble lovely jade bags glistening in tamarind sauce. Check out the recipe below to learn how to make these delightful treats.