• There are believed to be two possible origins of the term. 
• One is related to the history of the Dutch East India Company in Southeast Asia and Taiwan in the 17th century. In Middle Dutch, cabbage was known as cole. “高丽菜” comes from the Hokkien ko lay cai, which is a combination of the transliteration and paraphrase of the Dutch term. 
• Another possible origin is related to the cauliflower, which is known, among other names, as “高丽花” (in which “高丽” is the transliteration of “cauli” and “花” means “flower”) and “包菜花” (“cabbage flower”). By analogy, cabbage came to be referred to as “高丽菜” (literally, “cauli-vegetable”).

 

Several vegetable dishes with simple ingredients but rich flavours showcased the chef’s creativity. Tender Australian cabbage, for example, was paired with seaweed butter and toasted nuts, and a finishing touch of curry leaves to add a captivating aroma. (Lianhe Zaobao, 31/8/2019) 

包菜 (Mainland China), 玻璃菜 (Mainland China), 包心菜 (Mainland China, Taiwan), 卷心菜 (Mainland China, Taiwan), 洋白菜 (Mainland China, Taiwan), 圆白菜 (Mainland China, Taiwan), 椰菜 (Hong Kong, Macau)