6 ways to cook purple cabbage

Purple cabbage is a common home-cooked dish. It is low in calories but has a strong sense of fullness. It also contains a large amount of vitamin K and fiber paper, making it very suitable for people who are losing weight. Not only that, purple cabbage contains substances that protect the gastrointestinal mucosa. It is easy to digest and will not increase the burden on the stomach when eaten with other vegetables. In addition, purple vegetables are rare and are more popular among people. It is easy to make whether it is served cold or braised. Below are 6 common ways to cook purple cabbage.

6 ways to cook purple cabbage

Salad of purple cabbage

Ingredients: half a purple cabbage, a fresh cucumber, salt, white vinegar, sesame oil

practice:

1. Remove the dry skin of the purple cabbage, wash and cut into shreds.

2. Remove the thorns from the cucumber, wash it, and shred it (home-grown cucumbers are pesticide-free, so there is no need to peel them).

3. Marinate the cabbage with salt for 5 minutes and filter out the juice.

4. Pour the shredded cucumber and cabbage into a large bowl, add sesame oil and white vinegar, mix well and serve.

Cabbage wrapped with meat

Ingredients: Cabbage, minced meat, tomatoes, coriander, onions, ginger, cooking wine, salt, soy sauce, oil, egg white, water starch

practice:

1. Cut the cabbage slices into 8x8cm squares. Chop the remaining scraps. Blanch the cabbage slices and cilantro.

2. Mix the chopped cabbage with a little oil, add the minced meat, then add chopped green onion, minced ginger, cooking wine, salt, and soy sauce, then stir in one direction.

3. Coat the cabbage slices with starch, fill them with stuffing, and roll them up. Tie the coriander rope.

4. After the water boils, steam for 10 minutes.

5. Use salty-sweet tomato juice as topping.

Purple Cabbage and Cheese Risotto

Material:

Fresh shrimp, purple cabbage, rice, bacon, onion, mascarpone cheese, olive oil, white wine, white pepper, butter

practice:

1. Cut the purple cabbage into strips and shorten them. Chop the bacon and onion into small pieces.

2. Wash the rice and drain the water.

3. Put butter in the pot and stir-fry chopped onion, add rice and stir-fry for 2 minutes, spray in white wine, then add water to cover the rice, heat over medium heat for 20 minutes. Be sure to stir frequently with a spoon, add boiling water after the water is dried up, and continue to cook until the rice is cooked. This is where you'll really train your forearm strength, haha

4. Heat olive oil over medium heat. When the oil is hot, add chopped onion, fresh shrimp and bacon into the pan and stir-fry for 2 minutes. Then add shredded purple cabbage and stir-fry for 5 minutes. Set aside.

5. Mix the cooked rice with the fried ingredients in a pot, add the cheese triangle, and season lightly with salt and white pepper.

Kale Apple Salad

Ingredients: 150g skim sour cream, 160ml plain skim yogurt (yogurt), 60ml apple cider vinegar, 1 tablespoon low-fat mayonnaise (salad dressing), 4 teaspoons sugar, 1 teaspoon red pepper sauce, 1 teaspoon salt, 1/3 cup (56g) shredded blue cheese, 900g shredded red or green cabbage (kale), 4 green apples, cut into small pieces, 2 red bell peppers, cut into shreds

practice:

1. Whisk together sour cream, yogurt, vinegar, mayonnaise, sugar, hot sauce, and salt in a large bowl. Stir in grated blue cheese.

2. Finally, add the cabbage, apple and red bell pepper, mix well and it is ready to eat, or it can be frozen and eaten later.

Stir-fried purple cabbage

Ingredients: purple cabbage, vinegar, sugar, soy sauce, chicken essence, oil

practice:

1. Wash the vegetables first and tear them into pieces. Be sure to tear them by hand so that they taste better.

2. Prepare the sauce in advance.

3. After the oil is hot, add the purple cabbage and stir-fry until cooked. At this time, I like to add a little water. The crackling sound in the pan is very nice, and I always feel that it tastes better when it is fried in water like pot stickers.

4. Then add the sauce and stir-fry until evenly mixed before serving.

Stir-fried purple cabbage

Ingredients: 500g purple cabbage, 5g Sichuan peppercorns, 2-3 dried chilies, 1 spoon of vinegar, 1/2 spoon of sugar, 3 slices of ginger, 2 cloves of garlic (sliced), some salt, a little chicken stock, oil

practice:

1. Tear the purple cabbage into large pieces, wash and drain (soak in clean water for more than 20 minutes when washing to reduce residual pesticides)

2. Cut the dried chilies into sections and remove the seeds. If you are afraid of spicy food, you can not cut it into sections

3. Heat the pan and add oil. You can add more oil than usual when cooking.

4. When the oil is 70% hot (smoke appears), add the peppercorns and dried chilies and sauté until fragrant.

5. Add ginger and garlic slices and sauté until fragrant

6. Add the purple cabbage and stir-fry until cooked. Add sugar, vinegar, salt and chicken essence to season and serve.

The outer leaves of cabbage contain a large amount of beta-carotene, and the white core contains a large amount of vitamin C. In addition, a large amount of dietary fiber can effectively improve constipation, prevent anemia, kidney disease, cancer and arteriosclerosis. Therefore, it is wrong for many people to only eat the leaves of cabbage but not the core, as they lose all the good nutrients. In addition to being rich in dietary fiber, cabbage is also rich in minerals and vitamin C. It is extremely nutritious and there are many benefits to eating more of it.