Cook with Cabbage, chinese (pe-tsai), raw
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Definitive Sichuan cookbook — 200+ recipes with cultural context
$30◆ Buy on Amazon →
The Wok by J. Kenji Lopez-Alt
Deep-dive into wok technique — science of wok hei, 200+ recipes
$30◆ Buy on Amazon →
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×54
1×17
2×13
3×5
mint×5
minty×5
sweet×4
4×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(+)-cis-abscisic aldehyde(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(-)-maackiain(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa(-)-menthone
Molecular pairings
Pairs well with — computed from shared flavor compounds
Cabbage, savoy, cooked, boiled, drained, with salt
20 shared
Cabbage, chinese (pe-tsai), cooked, boiled, drained, without salt
20 shared
Cabbage, red, raw
20 shared
Cabbage, mustard, salted
20 shared
Cabbage, red, boiled, drained
20 shared
Cabbage, common (danish, domestic, and pointed types), stored, raw
20 shared
Cabbage, red, cooked, boiled, drained, without salt
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/17/2026, 8:30:50 AM
Verification
Multi-layer verified