The cheap “vegetable king” in autumn and winter, ordinary in appearance but rich in nutrition! this is the best way to eat

As winter approaches, the price of vegetables has risen and the variety has decreased. Many people say they don’t know what to eat. After all, it is a bit greasy to alternate radish and cabbage every day. I often eat out-of-season vegetables, and my wallet is a bit “painful”.

In fact, there is another kind of vegetable, which has the characteristics of cold resistance and easy storage. It is very suitable for storage and eating in winter, and the price is also very beautiful. It is rich in nutrition, known as the “king of dishes”, and even the title of “panacea”, but you always “turn a blind eye” to it.

Cabbage is “good cabbage”

Cabbage, also known as cabbage, cabbage, you can buy a big one for a few dollars, and the price is very affordable. Put it in a cool and ventilated place, it won’t go bad for a week, and there is no need to put it in the refrigerator.

Chinese medicine believes that cabbage is flat in nature and sweet in taste, and belongs to the spleen and stomach meridian, which can nourish bone marrow, moisten viscera, Benefits the mind, strengthens the muscles and bones, sharpens the viscera, dispels qi stagnation, clears heat and relieves pain; it is mainly used for poor sleep, dreamy sleepiness, deafness, poor joint flexion and extension, epigastric pain and other diseases. From the perspective of modern nutrition, it is also rich in a variety of healthy nutrients, and its nutritional value is very high.

1. Natural appetizer

Cabbage contains a lot of vitamin U, which can repair gastric mucosa and promote gastric ulcer role in tissue regeneration. Coupled with the help of nutrients such as vitamins B1 and B2, the stomach-protecting effect of cabbage is even stronger, so it has the title of “natural food for nourishing the stomach”.

2. Blood vessel cleaner

The dietary fiber rich in cabbage can effectively reduce the body’s absorption of cholesterol, and at the same time carry excess The fat is excreted from the body together, so as to regulate blood lipids and prevent arteriosclerosis. Regular consumption is very good for cardiovascular health.

3. Anti-cancer guard

Cabbage contains an indole compound, which not only helps to inhibit the growth of cancer cells and It can also increase the activity of various detoxifying enzymes in the body.

4. Bone-building expert

Every 100 grams of cabbage contains 76 micrograms of vitamin K, which can meet the daily needs of ordinary adults 95%. Vitamin K can promote calcium deposition in bones, which has the effect of strengthening muscles and bones.

5. Strong immunity

The total vitamin content in cabbage is more than three times higher than that in tomatoes, especially vitamin C and other antioxidants The content of oxidants is very rich. After ingestion in the human body, it can help to delay the aging of cells, enhance immunity and anti-disease ability.

How to choose cabbage

When purchasing cabbage, you should choose the one with green and tender leaves, no dry shape, and the whole sphere is fluffy; the outer leaves should be preserved with Wrapped in newspaper and placed in a cool place or refrigerated, it can be stored for 2-3 weeks. If it is purchased from a supermarket, it is usually sealed with plastic wrap, so it is best to disassemble the film after buying it, let the water vapor inside evaporate, and then wrap it in newspaper for storage.

Healthy recipes for cabbage

There are many ways to eat cabbage, such as juice, stir-fry, and soup… Learn a few more ways, so that you can eat it for a week greasy!

1. Appetizer juice

Ingredients: cabbage, sugar.

Method: Take 500 grams of fresh cabbage and wash them, put them into a food processor and make juice, you can add a small amount of sugar, drink 200ml each before breakfast and dinner every day, and take 10 consecutive days as one course of treatment.

Efficacy: It can help ulcer wounds heal and is helpful for treating gastric ulcers.

2. Cabbage tomato soup

Materials: 150 grams of cabbage, 100 grams of carrots and 100 grams of tomatoes.

Seasoning: 5 grams each of chopped green onion and minced ginger, 3 grams of salt, and 2 grams of pepper.


1. Wash the cabbage, drain and tear it into pieces; wash the carrots, cut them into thick slices with a diagonal knife, and then cut them into small pieces; wash the tomatoes , cut into pieces.

2. Put the pot on the fire, pour the oil and heat it up, add the peppercorns to fry the aroma, then remove the peppercorns; then add the carrot pieces, tomato pieces and cabbage slices and stir fry for a few times, add some salt Stir well with minced ginger.

3. Pour an appropriate amount of water to boil, and sprinkle chopped green onion.

3. Stir-fried cabbage

Ingredients: 250 grams of cabbage.

Seasoning: 5 grams each of chopped green onion, sliced ​​garlic, vegetable oil, and soy sauce, 10 grams of vinegar, and 2 grams of salt.


1. Wash the cabbage, drain the water, and tear it into pieces.

2. Put the pot on the fire, pour in vegetable oil and heat until 60% hot, add chopped green onion and sliced ​​garlic, sauté until fragrant, add cabbage, stir-fry until cooked, add salt, and finally cook with soy sauce and vinegar. Can be served out of the pan.

4. Salt and pepper cabbage

Ingredients: 150 grams of cabbage, appropriate amount of pepper and salt, and appropriate amount of monosodium glutamate.


1. Cut the cabbage into thin shreds.

2. Put water in the pot and boil, add shredded cabbage, scald until soft, remove it immediately when the color becomes dark, rinse with cold water, and set aside.

3. Before serving, put pepper, salt and monosodium glutamate into the blanched cabbage, mix well and serve.

5. Twice-cooked pork shredded cabbage

Ingredients: 50 grams of twice-cooked pork, half a cabbage, 3 red peppers.

Seasoning: salt, tempeh, sugar, cooking wine.


1. Cut the twice-cooked pork into slices; tear the cabbage into pieces by hand; cut the red pepper into sections; cut the tempeh into pieces.

2. Put the pot on the fire and heat the oil, add tempeh and red pepper and sauté until fragrant.

3. Add the twice-cooked pork slices and fry until fragrant, add cabbage pieces and stir-fry until mature.

4. Add salt, sugar and cooking wine to taste.

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Article editor: soda