As the saying goes, "a hundred vegetables are not as good as cabbage." It is delicious, nutritious, and the favorite vegetable of the common people in winter. Cabbage is extremely versatile in cooking; whether it's stewed, stir-fried, braised, or pan-fried, or used as a filling, in cold dishes, quick-fried, or pickled, it can be made into a delicious dish that one never tires of eating.
Nutritional Value of Cabbage
1. Cabbage is rich in dietary fiber, which not only helps to moisten the intestines and promote detoxification but also stimulates gastrointestinal motility, promotes bowel movements, and aids digestion. It is beneficial for preventing colon cancer.
2. Cabbage is rich in vitamin C and vitamin E. Eating more cabbage can have excellent effects on skin care and beauty.
3. Scientists at the New York Hormone Research Institute in the United States discovered that the reason breast cancer incidence rates among women in China and Japan are much lower than among Western women is because they often eat cabbage. Cabbage contains certain trace elements that help break down estrogen linked to breast cancer.
4. According to traditional medicine, cabbage is "sweet in taste, neutral and cold in nature, non-toxic, clearing heat and promoting urination, nourishing the stomach and detoxifying." It has the effects of removing toxins from the body, promoting urination, and relieving constipation, and can be used to treat coughs, sore throat, and other ailments.
5. Due to its low calorie content, cabbage is also an excellent supplementary food for people with obesity and diabetes.
6. Cabbage has an antioxidant effect against "rust." Women who eat some cabbage daily can reduce their risk of developing breast cancer.
7. The trace element molybdenum in cabbage can block the formation of carcinogens such as nitrosamines in the human body, making it a great anti-cancer food.
The Effects and Benefits of Cabbage
1. Promotes Intestinal Health and Aids Digestion
Cabbage contains a large amount of dietary fiber, which can promote intestinal wall peristalsis, aid digestion, prevent dry stools, promote bowel movements, and dilute intestinal toxins. It can both treat constipation and help with nutrient absorption.
2. Aids Digestion, Strengthens the Stomach, and Supplements Nutrition
Cabbage is delicious and refreshing, whets the appetite, and strengthens the spleen. It contains protein, fat, various vitamins, and minerals such as calcium, phosphorus, and iron. Regular consumption helps to enhance the body's immune function and is also beneficial for weight loss and fitness. It has been found that one cup of cooked cabbage provides almost as much calcium as one cup of milk, ensuring the body's essential nutritional needs.
3. Prevents Cancer
Cabbage contains the active component indole-3-carbinol. Experiments have shown that this substance helps the body break down estrogen associated with breast cancer. If women eat about 500 grams of cabbage daily, their risk of breast cancer can be reduced. Furthermore, its trace element "molybdenum" can inhibit the absorption, synthesis, and accumulation of nitrosamines in the body, thus having a certain anti-cancer effect.
4. Prevents Cardiovascular Diseases
The active ingredients in cabbage can lower the body's cholesterol levels and increase blood vessel elasticity. Regular consumption can prevent atherosclerosis and certain cardiovascular diseases.
Several Creative Ways to Prepare Cabbage
Cold Cabbage Heart
Jinbian Cabbage (Golden-Sided Cabbage)
Ingredients:
Cabbage, dried red chilies, soy sauce, salt, vinegar, minced ginger, wet starch, sesame oil, vegetable oil, sugar.
Method:
1) Wash and drain the cabbage, pat it dry with a knife, and cut into strips. Tear the dried red chilies into small pieces.
2) Heat vegetable oil in a wok until it's 70% hot. Add the torn dried chilies and stir-fry until slightly charred. Add minced ginger and the cabbage. Use a bit more oil to briefly sear the cabbage, which will make it very fragrant.
3) Stir-fry over high heat. Add vinegar, soy sauce, salt, and sugar and stir-fry until the cabbage turns golden yellow. Thicken with wet starch, drizzle with sesame oil, toss evenly, and serve.
Pickled Cabbage Salad
Ingredients:
400g pickled cabbage, 20g chopped chili, 2g sesame oil, 3g granulated sugar, 5g green chili, 1g chicken powder.
Method:
1) Prepare the ingredients. Rinse the pickled cabbage, squeeze out the water, discard the leaves, and dice it. Wash the green chili and mince it.
2) Add sugar and mix well.
3) Add sesame oil and chicken powder and mix well.
4) Add sugar and mix well; add chopped chili and mix well.
5) Plate and garnish with minced green chili.
Hot and Sour Cabbage
Hot and Sour Cabbage
Ingredients: 200g cabbage stalks, oil, salt, 2 dried chilies, rice vinegar, light soy sauce, Sichuan peppercorns, chicken powder, ginger.
Method:
1. Wash the cabbage, remove the leaves and keep the stalks. Cut the stalks in half lengthwise, then slice them on a diagonal.
2. Snip the chilies into sections, mince the ginger. Heat oil in a wok, add the Sichuan peppercorns and stir-fry until fragrant.
3. Add the dried chilies and minced ginger and stir-fry until fragrant. Add the cabbage slices and stir-fry for 2 minutes.
4. Add salt, rice vinegar, and light soy sauce. Stir to combine, then add chicken powder to taste.
Laoganma Cabbage with Glass Noodles and Pork
Ingredients: 200g cabbage, 50g dried glass noodles, 200g pork belly, oil, salt, 2g ginger, 5ml light soy sauce, 50g Laoganma chili sauce, 2g white pepper, 5g chopped green onion.
Method:
1. Soak the glass noodles in hot water until soft, rinse, and drain. Wash and cut the cabbage into pieces.
2. Wash the pork belly, peel, and slice thinly. Wash the green onion and chop it, mince the ginger.
3. Heat a little vegetable oil in a hot wok. Stir-fry the pork belly until it releases its oil. Add minced ginger and the cabbage and stir-fry until softened.
4. Add Laoganma chili sauce and stir-fry until fragrant. Add water, bring to a boil, add the glass noodles and mix well. Add salt and light soy sauce and bring to a boil again.
5. Add white pepper and mix well. Garnish with chopped green onions and serve.
Fried fish
Fried lamb bag