Paris Cabbage

Ingredients: 1 cabbage, 1 onion, 1 bay leaf, 1 parsley, 5 grams of thyme powder, 2 cloves of garlic, 150 grams of ham, 50 grams of butter, 50 grams of white sauce, 150 ml of chicken broth. Appropriate amounts of salt and pepper.

Method:

1. Cut the cabbage into 4 pieces, peel off the outer old leaves, blanch for 6 minutes, remove, remove the water, and cut into large pieces.

2. Put butter into a pan, add onion slices and celery cubes, stir-fry for 5 minutes, add cabbage, reduce heat to low, add garlic cloves, chicken broth, bay leaves, parsley, and thyme powder , cook over low heat for 15 minutes.

3. Make the white sauce, grind the cabbage into puree, add it to the pot, pour the white sauce, and add salt and pepper.

4. Cut the ham into thin slices, put it into the soup, add parsley slices, and add toast slices alone.

5. Another way to eat it is not to bake bread, but use sandwich chocolate balls, add salt, a little butter, pepper, mix well, and drink together, it has a unique flavor.

Sesame Cabbage

Ingredients: Cabbage, black sesame seeds.

Seasoning: salt.

Method:

1. Stir-fry the sesame seeds over low heat until fragrant. Remove from the pan.

2. Wash the cabbage and cut into thick shreds.

3. Put the pot on the fire, heat the oil, add the cabbage, stir-fry a few times, add salt to taste, stir-fry until the cabbage is cooked and soft, then take it out of the pot and serve it on a plate, sprinkle with sesame seeds and mix Just make it even.

The sesame seeds need to be fried over low heat and turned constantly so that they are fragrant but not mushy.

You don’t have to cut the cabbage too finely. You can also use the tender heart of the cabbage. Add salt and a little water and stir-fry over medium heat for about 2 minutes. Switch to high heat and stir-fry until the cabbage heart becomes soft.

Mixed cabbage

Ingredients: half a catty of cabbage, five cents of soy sauce, five cents of sesame oil, one cent of sugar, two cents of salt

Method:

1. Peel off the outside of the cabbage, wash it, and cut it into one-inch-long and half-inch-wide pieces with a straight knife;

2. Boil in boiling water for two to three minutes, remove, do not overdo it, drain the water and set aside In the bowl.

3. Add soy sauce, sesame oil, sugar and salt and stir well.

4. In addition, you can also add dried shrimps, dried fragrant seeds, green and red chili shreds, and mix with vinegar to make sweet and sour cabbage.

Vegetable milk soup

Ingredients: cabbage - 1/6 slice spinach - 1/2 flour - 1/2 tsp milk - 1/4 cup butter, Salt - several methods: 1. Stew the spinach and cabbage and chop them finely. 2. Fry the flour in a pot with butter, then add milk and cook, stirring gently with a spoon. 3. Add chopped spinach and cabbage and cook together. 4. When the vegetables are cooked, add a little salt to taste.

Sauteed crab sticks with cabbage

Ingredients: half cabbage (small)

3 or 4 crab sticks

Method: cabbage Tear the crab sticks into pieces by hand, and cut the crab sticks into diamond-shaped pieces

Put in a proper amount of oil, add a few peppercorns to the pot, add the cabbage, stir-fry until the vegetables become slightly soft, and add the crabs Sticks, stir-fry them together for a while, and add salt before serving

Sauteed ham with cabbage

Ingredients: 1/6 cabbage, 2 pieces of ham

Seasoning: A small amount of salt, a small amount of pepper, 2 tsp sesame oil

Method:

1) Cut the cabbage into small cubes, and cut the ham into the same size

2) Put it in the pot oil, fry the cabbage and ham slices, and season with appropriate salt and pepper

Cabbage salad

Main ingredients: vegetables

Recipe ingredients: cabbage 1/2 cucumber, 2 onions, 1/2 parsley, 1 stalk

1/2 broccoli, 2 tablespoons white vinegar (30ml), 1 teaspoon crushed black pepper (5g)

1 tsp salt (5g) 2 tbsp oil (30ml) 1 tsp Japanese green mustard (5g)

Recipe:

1. Peel off the skin of the cabbage, wash and cut in half Cut off the root and cut into thin strips. Wash the cucumber and cut it lengthwise into 5cm long filaments. Wash the parsley, cut the leaves into 5cm long sections. Peel off the skin of the onion and cut into thin strips with a knife. Wash the broccoli and cut into small florets with the roots.

2. Add white vinegar, cracked black pepper, salt, Japanese green mustard and oil into a small bowl, and mix with a small spoon to form a sauce.

3. Put the cabbage shreds, parsley segments, cucumber shreds, onion shreds, and broccoli florets into a large bowl, then add the sauce and stir evenly.

Tips: Marinate for 24 hours before eating for the best taste. Otherwise, please add the amount of sauce as appropriate.

Hand-shredded cabbage

Wash and drain the cabbage. Tear it into half palm-sized slices with your hands without using a knife. Add the ginger slices to the pot. Add the cabbage and add a little water to cover. Cover the pot and simmer for three to five minutes, add soy sauce and salt

To make cold dishes: wash the cabbage leaves separately and blanch them in a hot water pot, not too old.

Prepare shredded carrots (cooked), shredded eggs, shredded green peppers (cooked), and shredded ham. Add salt, MSG, pepper, and sesame oil and mix well. Spread out a piece of cabbage (remove the big tendons) and add the four shreds above. Roll into rolls, cut into diamond-shaped rolls with a diagonal knife, and serve on a plate.