A week or so ago, we went to Nan Xiang Xiao Long Bao 38-12 Prince Sreet, Flushing, NY 11354, possibly my dad’s favorite restaurant at the moment. They’re famous for their soup dumplings so that’s a must, but many other dishes are wonderful as well. We had a light noodle soup with strips of pork and bits of green veggies called Shue Tsai, or snow cabbage. It’s found in several of my favorite Shanghainese dishes, floating among sauces and soups, adding a unique green and lightly bitter flavor with some texture that gives a nice rustle between the teeth.
Snow cabbage is rarely cooked fresh as is, so it is understood that the snow cabbage has been shredded and salt preserved before using it in dishes. Snow cabbage has a very short season so you can fake these greens with small mustard greens (not the large kind used for Swan Tsai/Pickled Musatrd Greens). The taste and texture is mimicked quite well and you won’t notice a difference.
You can buy snow cabbage/small mustard greens already prepared, but you know my mom, she likes to do it herself. In this case, it’s really so easy that you should. All you need are the veggies and salt. Do it soon because you know a dish using the Salt Preserved Snow Cabbage/Small Mustard Greens will be close behind.
Salt Preserved Snow Cabbage or Small Mustard Green
~about 1 quart
- 1 3/4 pounds snow cabbage or small mustard greens
- 3 tablespoons kosher salt
Instructions –
1. Separate the leaves from the stems and thoroughly wash by submerging in cold water several times. Split the stems in half lengthwise. Chop/shred the stems and leaves.
2. Sprinkle with salt and mix well.
3. Knead like you would dough, squeezing out liquid. Set aside for 30 minutes. (Tip: wear gloves)
4. Squeeze out as much liquid as you can and discard. Store the vegetables in an airtight container in the fridge for 3 months.
wow i usually buy “suan cai” but this looks very do-able. love the green!
LimeCake, this one is not Suan Cai. That one is not harder but takes a longer wait. Check it out here and here.
This is the same exact process used to brine sauerkraut, except that sauerkraut is kept at room temperature during the process. I imagine this dish might come out much less brined (because the cold temps in the fridge slow down the brining process). I wonder if, as a result, this is a saltier dish? Tho the author just indicates that it’s slightly bitter…
Trish, this comes out very differently from sauerkraut though the process may be quite similar. The snow cabbage is a lot saltier and not sour. There is something in cabbage that makes it sour when this process is applied. …and yes, this vegetable is also a bit bitter.
Ohh is this “xue li hong”? My grandparents are from Zhejiang, and we eat this stuff with all of our soups and dishes!!! It taste absolutely amazing! But ever since I came to America, i haven’t been able to get my hands on these, it’s good to know how to make them myself.
Ellie, exactly why I try to document my mom’s recipes. =) I need to make sure I can always eat it.
Jessica – I saw you commenting on the snow cabbage. I bought a can & tried to use it, but it so very salty…do you use it sparingly as the salt in a dish? Clearly it cannot be served as a side!
Donna, I’ve never had the canned version so it’s possible the canned one is super salty. I don’t use it as a side. It is cooked as part of dishes. I have only posted one recipe so far: Soy Beans, Snow Cabbage, and Tofu Skin Ribbons. I definitely plan on posting more. I love it in noodle soups too! There’s also a dish that has pork strips, preserved snow cabbage and rice cakes…all to come. =)
Hi
Where can you find the snow cabbage already prepared? I live in Queens and also had the salad at Nan Xiang. I have made it before using mustard greens. It’s good but not quite as good as the restaurant version. Does the preserved snow cabbage come in a can?
Thanks for any help.
Jack, the preserved snow cabbage does come in a can but it won’t taste quite as good as salt preserving it yourself. Try it though and let me know what you think.