There is no need to blanch cabbage for stuffing. The composition of cabbage is very simple, mainly water, carbohydrates and cellulose and other components, cabbage in the chopped and squeezed some water can be mixed with pork as a filling.

Cabbage is cruciferous, Brassica genus biennial herbs, up to 60 cm high, the whole plant is glabrous, the basal leaves are numerous, large, large, obovate-oblong to broadly obovate, rounded at the tip, the edge of the crumpled, undulate, petiole white, flattened, flowers bright yellow, sepals oblong or ovate-lanceolate, erect, light green to yellow; petals obovate, fruiting pedicels spreading or ascending, the seeds are spherical, brown. May. Flowering, fruiting in June.