My favorite vegetable is cabbage.

In March, cabbage seeds are scattered into the soil, and the silky drizzle silently nourishes and nourishes the earth. He woke up from his deep sleep and greedily sucked the milk of spring. Gradually, the cabbage seeds sprouted and grew small leaves. Slowly, the small young leaves turned round and green. The leaves get bigger and bigger as they grow, curl more and more tightly. By early summer, the cabbage has grown up and matured. Its leaves are like a spoon and spread out like a fan. Looking from a distance, the cabbages in the fields look like mushrooms, or like people gathering under green umbrellas in the rain.

Mature cabbage leaves are bright green, tightly wrapped one layer at a time, and the color becomes lighter as you go inward, while the outer edge of the cabbage is white and green inside. When the whole tree is touched, the leaves and sides are hard and brittle. The bigger cabbage feels heavy when I hold it in my arms.

There are several cooking methods for cabbage. It tastes very delicious, fragrant and sweet. Dishes based on cabbage include "fried shredded cabbage" and "stir-fried cabbage with meat". You can also add vinegar and chili to make a "hot and sour cabbage"!

Cabbage can cure diseases. In the past, I would sometimes get bubbles in my mouth. My father said it was due to lack of vitamins and asked me to eat more green leafy vegetables such as cabbage. I did what he said, hey, what a miracle! The blisters in my mouth actually healed.

Cabbage is really a good thing.