As the old saying goes, "early leeks in early spring, late autumn in late autumn", which means that leeks in early spring and cabbage in late autumn are the most tender and delicious, and they are the best among all kinds of vegetables.
Yesterday just started winter, cabbage has become the main vegetable on the table of many people. Especially in the northern region, cabbage is almost a "housekeeping dish" in winter. It is not only easy to store, affordable, but also highly nutritious, with a variety of practices, and the folk even have the saying that "a hundred vegetables are not as good as cabbage" and "radish and cabbage are safe".
Su Shi, a writer in the Song Dynasty, also wrote a poem: "The white siad is like a lamb dolphin, and the soil is out of the bear's foot." "Raising the cabbage to a height comparable to that of lamb and bear's paw shows the beauty of the taste of cabbage.
The king of vegetables has many benefits
Traditional Chinese medicine believes that cabbage is slightly cold and sweet, non-toxic, and has a variety of health preservation effects such as clearing heat and detoxifying, relieving cough and reducing phlegm, benefiting the stomach and intestines, widening the chest and removing troubles, relieving hangover and eliminating food, and lowering qi.
PART.01 Maintain blood vessels
Cabbage has the reputation of "the king of vegetables", and the rich dietary fiber is known as "cleaner", which can clean up cholesterol in blood vessels, improve blood vessel elasticity, and maintain cardiovascular and cerebrovascular diseases.
Moreover, cabbage has a high content of vitamin C and potassium, which can protect the blood vessel wall, nourish blood vessels, protect the heart, and assist the absorption of trace elements such as iron and zinc.
In addition, as a cruciferous vegetable, cabbage also contains some elements such as isothiocyanates, and in general, Chinese cabbage has a good effect on high blood pressure, high blood lipids, high blood sugar and high uric acid.
PART.02 Calcium supplementation and bone strengthening
Cabbage is rich in calcium, with 43 mg of calcium per 100 grams. A cup of cooked Chinese cabbage juice can provide almost as much calcium as a glass of milk, especially suitable for middle-aged and elderly people who are prone to osteoporosis. Some people don't like to drink milk, so they can get a lot of calcium by eating enough Chinese cabbage.
PART.03 Anti-decay strong immunity
Cabbage can be said to be an excellent representative of cruciferous vegetables. It contains 1 anti-cancer substance, natural indole-3-carbinol, which can promote the body's production of important enzymes, which can help inhibit the growth and spread of cancer cells.
Cabbage is also rich in antioxidants such as polyphenols and flavonoids, which help to strengthen our body's ability to fight diseases.
PART.04 Nourish the intestines and stomach
Cabbage is rich in dietary fiber, which can speed up intestinal peristalsis, improve constipation, and is very friendly to the stomach.
In addition, cabbage is rich in vitamins and antioxidants, which can help digestion, moisten the intestines, and increase the excretion of toxins.
PART.05 Moisturizing and moisturizing
Cabbage has plenty of water, with a water content of up to 95%, and the vitamin C content in it is also very good, with a vitamin C content of 37.5 mg per 100 grams, which is 12.5 times that of apples!
In winter, the air is dry, the cold wind is very damaging to people's skin, cabbage contains abundant vitamin C and E, eat more cabbage, can play a good role in skin care and beauty.
Eat cabbage in a pattern
Vinegared cabbage
Ingredients: 500 grams of cabbage, edible oil, salt, sugar, balsamic vinegar, wet starch, chopped green onion, dried chili pepper, Sichuan pepper appropriate amount
Method:
1. Use young leaves for cabbage, pat it with a knife after removing the stem, cut it into cubes, drain the water after washing, marinate it with a little salt, and squeeze out the water;
2. Put salt, sugar, vinegar, chopped green onion and wet starch into a small bowl and mix into sauce;
3. Heat the pot, put the oil, when the oil is burned to eighty percent hot, put the peppercorns into the pot and take it out first, then put the dry peppers to fry, until the peppers are brownish-red, put the cabbage, fry them with a strong fire, pour the juice into it and fry well, and then put it in a pot to eat.
Cabbage stewed tofu
Ingredients: Chinese cabbage, tofu, green onion, ginger and garlic
Method:
1. Wash the cabbage and cut into sections, and the tofu into cubes.
2. Blanch the tofu and cabbage in water, remove and drain; Heat vegetable oil in a pot, add ginger, garlic and shallots, and stir-fry until fragrant.
3. Add tofu and fry it slightly, add water (or stock) and simmer for a while; Add the cabbage and cook for a few minutes, then add salt and chicken bouillon.
Pork stew with cabbage
Ingredients: 1 Chinese cabbage, 500 grams of pork, 1 chives, cooking wine, soy sauce, salt, a little sugar
Method:
1. Tear off the Chinese cabbage piece by piece, wash and cut into large pieces;
2. Cut the pork into large pieces, scald it with boiling water to remove the fishy smell and wash it for later use;
3. Pour all the seasonings into the pot, add water to boil, add meat pieces and cook for 10 minutes;
4. Put in the Chinese cabbage and cook until the meat crispy vegetables are rotten, and when the soup is about to dry, thicken with a little starch and sprinkle with green onions.
A little recipe for cabbage
1. Treatment of colds: 3 Chinese cabbage roots, washed and sliced, 30 grams of brown sugar, 3 slices of ginger, decoction in water, 2 times a day.
2. Treatment of whooping cough: 3 Chinese cabbage roots, 30 grams of rock sugar, decoction with water, 3 times a day.
3. Treatment of gastric and duodenal ulcer and bleeding: 250 grams of cabbage, washed, finely chopped, mixed and marinated with a small amount of salt for 10 minutes, juice is wrenched with clean gauze, and an appropriate amount of sugar is added to eat. Take 3 times in 1 day on an empty stomach.
Expert comments: It is generally effective for patients with acute bleeding, but not suitable for patients with recurrent bleeding or patients with large bleeding.
4. Treatment of dry cough in autumn and winter: 100 grams of dried cabbage, 50 grams of tofu skin, 6 red dates, add an appropriate amount of water to stew soup, season with oil and salt, 2 times a day.
5. Treatment of pharyngitis hoarseness and less food after illness: 50 grams of dried winter cabbage, 50 grams of rice, add an appropriate amount of water to cook porridge, when the porridge is cooked, season with a small amount of peanut oil, 2~3 times a day.
There are many types of cabbage
There are many kinds of cabbage family, and the Chinese cabbage used for winter storage is generally Chinese cabbage, and the baby cabbage and baby cabbage are also commonly eaten vegetables.
chinese cabbage
Chinese cabbage is high in vitamin C and low in oxalic acid, so it can be eaten raw.
Chinese cabbage
Compared with other Chinese cabbage, Chinese cabbage is rich in calcium, with a calcium content of up to 117mg/100g, which can strengthen muscles and bones, and is suitable for the elderly and children who supplement calcium.
The carotene content is also good, β-carotene can be converted into vitamin A in the body, which can prevent night blindness, dry eye and other diseases, and is beneficial to eye health.
Baby cabbage
The color is yellowish, baby cabbage is rich in potassium, which is twice that of Chinese cabbage, and the sodium content is lower than that of Chinese cabbage, which is very suitable for people who need to control blood pressure.
3 tricks to help you buy good cabbage
Look at the appearance: Choose Chinese cabbage with fresh leaves, no damage, firm wrapping, and no black spots.
Smell: After being sprayed with formaldehyde, the cabbage has white roots and looks very good, but it will emit a pungent smell. Don't buy it if the smell is obvious, but don't worry if you buy cabbage with formaldehyde, formaldehyde is soluble in water, you can soak it in water and rinse it many times.
Weigh it: Cabbage of similar size, you can weigh it, choose the heavier one, generally high water content, will be fresher.
Yellow-leaved cabbage has a higher water content and is more crisp and tender to eat; Green leafy cabbage has less water content and rough taste, and it is more durable to store green cabbage leaves in winter. For example, the pickled cabbage that is commonly prepared in the north is basically made with green cabbage.
Homemade sauerkraut
1. Wash the cabbage gangs, cut them into shreds, and put them in a container;
2. Sprinkle with salt and mix well, squeeze out the water after 40 minutes, put it in a sealed container, and fill it for eight minutes;
3. Pour in a spoonful of white vinegar and marinate for a week.
If you want a better taste, you can wait for 30 days of fermentation before eating.
Note that people who are cold and afraid of cold, have stomach cold, abdominal pain, and are prone to diarrhea should eat less cabbage.