Cabbage, also known as round cabbage or by its scientific name Brassica oleracea var. capitata, is rich in vitamins, particularly vitamin C. There are many ways to prepare cabbage, but for this nutrient-rich vegetable, it's best to keep the cooking simple to preserve its natural texture and flavor.
Nutritional Value of Cabbage
1. Cabbage has a high water content and low calorie count, making it an ideal dish for those on a weight-loss diet. If you want to lose weight through dietary control, you can pair cabbage with low-calorie condiments to make a salad.
2. Cabbage is rich in potassium and other trace elements, which have anti-aging and antioxidant effects. It ranks alongside asparagus and cauliflower in these properties.
3. Cabbage contains multiple types of vitamins, with its vitamin C content being twice that of regular Chinese cabbage.
4. As a type of kale, cabbage is also rich in folic acid, which is an important beauty supplement.
Dry-Fried Cabbage
Ingredients:
Main Ingredients: 200g pork belly, half a head of cabbage. Condiments: salt, fish sauce, vinegar, chili sauce, oyster sauce.
Preparation Steps:
1. Break the cabbage into pieces and soak them in water for a few minutes to remove any residual pesticides. Remove the stems and tear the leaves into chunks. Wash the pork belly and slice it, then marinate with soy sauce.
2. Pour an appropriate amount of vegetable oil into the pan, add the pork belly and stir-fry until the fat renders its oil. Add chili sauce according to taste preference and stir well.
3. Add the cabbage and stir-fry evenly. Once it softens, add fish sauce, soy sauce, oyster sauce, and half a spoonful of salt. Stir over high heat until the sauce reduces, then plate and serve.
Hand-Torn Cabbage
Ingredients:
Main Ingredients: half a head of cabbage, 2 garlic cloves, 40g pork belly, 2 dried chilies. Condiments: 1 tablespoon of oil, 1 tablespoon of cooking wine, soy sauce, salt, monosodium glutamate (MSG), vinegar.
Preparation Steps:
1. Break the cabbage into pieces and clean each piece thoroughly. Tear the leaves into chunks. Slice the pork belly and mince the garlic cloves. Cut the dried chilies into sections.
2. Pour an appropriate amount of cooking oil into the wok. When the oil is hot, add the sliced pork belly and stir-fry. Once the pork has rendered its fat, add minced garlic and dried chilies and continue to stir-fry.
3. When the garlic and chilies are fragrant, add the cabbage and stir-fry. Season with salt, MSG, soy sauce, and vinegar once the cabbage has softened.
4. Once all ingredients are well combined, the dish is ready to be served.
Tips:
1. It is best not to cut cabbage with a knife when cooking, as the vitamins in vegetables can be oxidized. Instead, tear the cabbage by hand to better preserve the fibers.
2. Vegetables cooked with animal fat tend to taste more delicious, so when stir-frying cabbage without meat, it is best to add a little lard.