In winter, a season that is almost full of off-season vegetables, cabbage is undoubtedly the king of winter vegetables. There is a saying: "Fish makes fire, meat makes phlegm, cabbage and tofu keep you safe." This means that cabbage has a very high health value.
Cabbage is rich in a variety of vitamins and minerals, and has the effects of moistening the lungs, removing dryness, and clearing the stomach. When the weather is cold, boil water with dried cabbage, add ginger slices and brown sugar, which has the effect of warming the body and dispersing cold.
Vegetables are usually eaten in stir-fried style, but stir-fried cabbage tastes too bland and most people don’t like to eat it. But for seasonal vegetables in winter, this health-preserving dish cannot be missed. Stir-fried has little flavor, so you can try the following methods.
Cabbage meatballs
Ingredients:
Cabbage, white radish, eggs, flour, appropriate amount of ginger and green onion.
Method:
• Wash and chop white radish (peeled) and cabbage, marinate with salt, squeeze out the water and set aside.
•Cut the ginger and green onion into mince, put the cabbage and white radish into a basin, sprinkle with a little pepper and cumin powder, beat 1 egg, pour in the flour, stir evenly, and knead into a dough.
• Fry the cabbage balls over low heat until they turn golden brown. Remove from oil and put on a plate.
Stir-fried lean meat with cabbage and fungus
Ingredients:
half cabbage, appropriate amount of fungus , 1 carrot, half a catty of lean meat, appropriate amount of ginger and green onion.
Method:
• Slice cabbage, soak fungus and tear into small pieces; peel and slice carrots; slice lean meat.
• Mince the ginger and green onion and saute until fragrant. Add the lean meat and stir-fry until it changes colour. Add the cabbage, fungus and carrot and stir-fry until raw. Add half a spoon of salt and 1 spoon of soy sauce and stir-fry evenly. Put on a plate.
Cabbage stewed with pork
Ingredients:
1 cabbage, 1 pound of pork, a little ginger and green onion.
Recipe:
• Wash and slice the cabbage; cut the pork into cubes; mince the ginger; chop the green onion.
•Heat oil in a pot, pour in minced ginger and sauté until fragrant, then pour out the pork and stir-fry until it changes color, add an appropriate amount of water, pour 1 spoon of cooking wine, 1 spoon of salt, 1 spoon of light soy sauce, a little white sugar, bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes, add cabbage and simmer until the cabbage is cooked, sprinkle with chopped green onion.
