Minced pork, vermicelli, cabbage

Cabbage is the main dish for ordinary people in winter. In winter in northern my country, Chinese cabbage is even more indispensable on the table. Cabbage is inexpensive, nutritious, and is popular among people. Cabbage is rich in crude fiber, which not only plays the role of moistening the intestines and promoting detoxification, but also stimulates gastrointestinal peristalsis, promotes fecal excretion, and helps digestion. It has a good effect on preventing intestinal cancer.
When I was a child, I could hardly see it in winter. The vegetables with green leaves were potatoes and cabbage. Every year in late autumn and early winter, my mother would buy dozens of kilograms of Chinese cabbage as winter storage vegetables, wrap it in newspaper, and dry it on the windowsill of the yard. Chinese cabbage trees are placed on the windowsill of every household. It also adds a beautiful scenery to the cold winter.
Cabbage is the dish closest to the common people, so the dish should have the taste of home. I believe that this minced meat cabbage fan is also the dish with the highest click rate on your winter table. One cabbage can make a lot of delicious food. Each has its own use. The cabbage leaves are generally used to make soup or make dumplings, and the cabbage is used for stewing and stir-frying. As for cabbage core, we basically use it to make cold salads. Today, I will use cabbage core to make this cabbage with minced pork and vermicelli.