alt Hacker NewsBecause I love cabbage... the blog post shows "Gai lan" as an Asian example. There are so much more!
You are probably aware of napa cabbage, but there's also Taiwan Cabbage (goes by other names of course...) https://www.westcoastseeds.com/products/taiwan-cabbage
It looks a lot like a flatter "green/european" cabbage. It's leaves and stems are finer and softer than a European cabbage, while still being pretty crunchy (as opposed to napa). Compared to European cabbage, you could actually just stir fry these.
Gai lan is just one variety of "Chinese broccoli" - there are multiple varieties with different stem thicknesses, and "branching ratios". This will let you pick to suit your preferred level of crunch and leaf area to coat with sauce =)
And finally, all of the bok choys are also part of this family.
If you look, you can straight up find the half way points between subfamilies https://i.guim.co.uk/img/media/080bca1a659bf2f8b12bca1494c67...
Speaking of Asian vegetables, Brassica oleracea tends to get all the love because Europeans are more familiar with cauliflower, kale, Brussels sprouts, collard greens, etc but Brassica rapa is perhaps even more diverse.
You might be familiar with turnips, bok choy, napa cabbage, and mizuna, but within Asia, there are a dizzying array of vegetables barely documented that are all derivatives of this weedy mustard.
Vegetables like Jima Turnip of the Tibetan plateau, Taicai, Wutacai, etc are hardly documented in English at all