Cabbage is a dish that we often eat, and it belongs to cruciferous vegetables. Korean cabbage is widely called cabbage, stem cabbage, cabbage and so on. It is produced all year round, and it is generally listed in large quantities in May and June. Common producing areas are Hebei, Shandong and other places, and it grows best in fertile plain areas.

What is cabbage like?

Cabbage is generally spherical and grows close to the ground. The main body is surrounded by multiple layers of green leaves with white veins, and the inner leaves are white or yellowish.

Cabbage practice

1. Add pepper and garlic powder when frying cabbage. Stir-fry peanut oil in the pot first, then add seasoning and stir-fry until fragrant. Finally, stir-fry the cabbage on the fire, and finally it can be cooked. 2. Cold cabbage needs to be blanched when it is cold. Be careful not to blanch for too long in this usage, otherwise the plants will collapse and become soft. Take it out when it changes color slightly and stir it with sesame paste made of salt.

Efficacy and function of cabbage

Cabbage is rich in vitamins, among which scurvy is the best. Because it contains a lot of vitamin C, it can greatly improve the body's resistance and inhibit the rise of cholesterol.