Cabbage is a common vegetable in our daily life. It is well-known for its storage ability, so Chinese people, especially those in the northern region, have a special affection for cabbage. Cabbage is also an essential ingredient on the dining table, and it has evolved various cooking methods in China, including stewing, stir-frying, pickling, and mixing. Tofu is the best companion for cabbage, as it contains abundant protein and fat, which complement cabbage well. Furthermore, the combination of cabbage and meat is a reasonable mix of meat and vegetables, which not only enhances the taste of the meat but also helps the body eliminate waste after digestion with the assistance of cabbage's high fiber content.
Introduction to Cabbage Cooking Methods
1. When cutting cabbage, it is better to cut it along the fibers so that it will cook faster.
2. Avoid boiling or blanching cabbage before cooking to prevent the loss of essential nutrients.
3. Rotten cabbage contains toxins such as nitrites, which can cause severe oxygen deprivation and even life-threatening conditions if consumed.
4. Cabbage should not be blanched in boiling water for too long. The optimal time is 20-30 seconds. Otherwise, it will become too soft and mushy, which affects the taste.
5. Rotten cabbage produces toxins during the decay process. The nitrites produced can cause the loss of oxygen-carrying capacity in the blood, leading to severe oxygen deprivation and even life-threatening conditions. Therefore, rotten cabbage must not be consumed.
Nutritional Value Analysis
1. Cabbage contains abundant protein, fat, various vitamins, minerals such as calcium, phosphorus, and a large amount of dietary fiber, making it an excellent healthy vegetable with benefits such as nourishing the stomach, quenching thirst, diuresis, and detoxification. Therefore, people often say, "Fish causes internal heat, meat causes phlegm, cabbage and tofu bring safety." Eating cabbage regularly can enhance the skin's ability to resist damage, resulting in good skincare and beauty effects.
2. The fiber in cabbage not only lubricates the intestines and promotes detoxification but also enhances the body's absorption of animal protein.
3. Cabbage contains some trace elements that can help inhibit cancer and prevent tumors.
4. Cabbage has a high water content, up to 95%. Eating cabbage in the dry winter and spring seasons can effectively nourish and moisturize the skin. Cabbage is rich in vitamins, and regular consumption can provide antioxidant and anti-aging effects. Cabbage also contains abundant minerals such as calcium, zinc, and selenium.
Cabbage is suitable for the general population, especially for those who are overweight, have excessive internal heat, have digestive problems, and have coughs with phlegm. However, cabbage has a cooling nature, so people with stomach cold and abdominal pain should not eat too much. It is important to note that rotten cabbage contains nitrites and should not be consumed. For those who don't usually like to eat cabbage, seeing its high nutritional value may make them want to try it!
