Cabbage recipes, cabbage nutrition and medicinal value

Cabbage is native to northern my country. It is a leafy vegetable of the genus Brassica in the family Cruciferae. It usually refers to Chinese cabbage; it also includes pakchoi and the cultivated variety of cabbage, namely "round cabbage" or "foreign cabbage". It was introduced to the south and cultivated in various parts of the north and south. It was introduced to Japan, Europe and the United States in the 19th century. There are many types of cabbage. The Chinese cabbage in the north includes Shandong Jiaozhou Chinese cabbage, Beijing Qingbai, Tianjin Qingmaye Chinese cabbage, Northeast large dwarf cabbage, Shanxi Yangcheng large hairy edge cabbage, etc.

Nutritional and medicinal value of cabbage

Chinese cabbage has high nutritional value, containing protein, fat, dietary fiber, water, potassium, sodium, calcium, magnesium, iron, manganese, zinc, copper, phosphorus, selenium, carotene, niacin, vitamin B1, vitamin B2, vitamin C and trace element molybdenum. Chinese cabbage is rich in nutrition, tastes fresh and delicious, can be cooked in many ways, and is resistant to storage, so it is a vegetable eaten by people in my country all year round.

Chinese cabbage also has certain medicinal effects. The "Supplement to Compendium of Materia Medica" says that Chinese cabbage is "sweet and non-toxic, and good for the stomach and intestines." Traditional Chinese medicine believes that Chinese cabbage is sweet and neutral in nature. It has the effects of nourishing the stomach and promoting diuresis, relieving heat and relieving restlessness. It can be used to treat colds, fever and thirst, bronchitis, cough, food accumulation, constipation, urinary problems, frostbite, ulcer bleeding, alcohol poisoning, and heat sores. Due to its low calorie content, it is also a good supplementary food for patients with obesity and diabetes; the trace element molybdenum it contains can block the formation of carcinogens such as nitrosamines in the human body, making it a good anti-cancer product.

How to cook cabbage

There are many ways to cook vegetables, such as hot and sour cabbage, vinegar cabbage, sweet and sour cabbage, etc. These methods are also commonly used at home, and we never get tired of eating them. Cabbage is very cheap and is a vegetable that we cannot do without all year round. So we have to learn a few tricks to make this ordinary vegetable delicious, which is worthy of our stomach. Here, the editor of World Factory Food Network shares with you several simple and delicious methods.

Braised Cabbage with Chestnuts

Ingredients: 300g Chinese cabbage heart, 100g chestnuts

Ingredients: 10 grams each of ham and bamboo shoots, 15 grams of wet starch, 25 grams of cooked lard, 125 grams of peanut oil, and the appropriate amounts of salt, MSG, sugar and sesame oil.

practice:

1. Use a knife to sharpen the root of the cabbage heart, break it in half, and cut it into 7 cm long and 0.6 cm wide strips (make a few cuts vertically at the root of the cabbage to connect the whole cabbage heart), cut the ham and bamboo shoots into ribs, and make a small cross-shaped cut on each chestnut (just cut through the chestnut skin). Add water to the pot, put in the chestnuts and cook until the skin is soft, then peel off the chestnut skin while it is hot.

2. Pour peanut oil into the pot, heat it to 60% hot, add chestnuts and cabbage, fry them slightly, then remove from the pot and drain the oil.

3. Put the wok on the fire, add 30 grams of lard, then add cabbage, chestnuts, ham slices, bamboo shoots slices, salt, MSG and sugar. Bring to a boil over high heat, then simmer over low heat for 5 minutes. Thicken with starch using water, add sesame oil and serve.

Features: Juicy and delicious, crispy and tasty.

Ruyi Cabbage Rolls

Ingredients: 500g Chinese cabbage 100g pork (fat or lean)

Seasoning: 2g MSG, 5g green onion, 5g ginger, 10g lard (refined), 10g starch (pea), 10g soy sauce, 5g salt

practice:

1. Take 2 cabbage leaves and blanch them in boiling water, then remove and drain the water; wash the pork, chop it into minced meat and put it into a bowl, add onion, minced ginger, soy sauce, salt, and about 20 grams of wet starch made of starch and water, mix well to make stuffing, and set aside.

2. Mix 150 ml of broth, soy sauce, lard, salt and MSG into juice.

3. Place the vegetable leaves on the chopping board, add the meat filling, roll them into vegetable rolls, cut the vegetable rolls into sections and place them in a bowl, pour the sauce on them, steam them in a steamer over high heat for 20 minutes and serve.

Pickled Cabbage

1. Wash the cabbage and cut it into thin slices with a slanted blade.

2. Chop the green onion, ginger and garlic. Chop more garlic. Use half for stir-frying and the other half for making sauce.

3. Take an empty bowl, pour in an appropriate amount of white vinegar, add an appropriate amount of sugar, soy sauce, salt, and half of the minced garlic, and mix well.

Heat the pan and add oil. When it is 30% hot, add chopped scallion, ginger and garlic and stir-fry until fragrant. Add the cabbage slices and stir-fry until slightly soft. Pour in the sauce and continue stir-frying until the cabbage is 60% to 70% cooked. Add water starch to thicken and drizzle with sesame oil.

Features: Crisp taste, appetizing and goes well with rice.

Jade Cabbage Rolls

1. Wash the ingredients, peel and shred the carrots, and cut the yellow pepper into thin strips.

2. Boil water and blanch the cabbage leaves, carrot shreds and spinach.

3. Spread out a cabbage leaf, put some shredded carrots, spinach and yellow pepper on it, and roll it up.

4. Cut into 3~4CM pieces and pour the sauce on them.

Stir-fried black fungus and cabbage

1. Wash the wolfberries with clean water to remove dust, and soak them in rice wine for about ten minutes.

2. Soak the fungus in cold water, remove the stems and set aside, slice the garlic, and chop the green onion and ginger.

3. Wash the Chinese cabbage and cut the stems with a kitchen knife.

4. The cabbage cut in slices is easier to absorb when stir-fried.

5. Heat oil in a pan, add garlic slices, chopped green onion and ginger, stir-fry until fragrant, then pour in the soaked black fungus and stir-fry for about three minutes

6. Pour in the cabbage cubes and stir-fry over high heat for two minutes. When stir-frying vegetables, try to use high heat to stir-fry quickly so that the vegetables are not easy to release water.

7. When cooking, remember one principle: color first, then season. The seasonings should be placed in order according to this principle. First pour in the light soy sauce and stir fry.

8. Pour in the rice wine and wolfberry and stir-fry. Then add a little water starch (a tablespoon of water + a small spoon of starch). Stir-fry until the starch is applied. Add sugar and salt and stir-fry evenly before serving.