As soon as winter arrives, cabbage also has its moment of glory, becoming a hot search topic from time to time.

For example, some time ago, Korean aunties complained that the price of cabbage, which has become "golden cabbage", is 10 times more expensive than in China, with the price of one piece approaching RMB 80. The price of cabbage in Northeast China starts at several hundred kilograms. It seems that the charm of cabbage should not be underestimated.

As early as in ancient times, before the technology of greenhouse cultivation, cabbage was the "favorite" in winter.

With its elegant, simple and sweet temperament, it has become the "King of 100 Vegetables".

As a highly photographed cabbage on the table in winter, it can be used in a variety of cooking techniques: steaming, stir-frying, boiling, stewing, pickling, mixing, stewing... In different regions, cabbage can always stand out and become a representative of local delicacies.

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Today, the chef has collected 11 ways to eat cabbage, and you can have a cabbage feast at the same table.

Once you learn it, you can eat cabbage in different ways.

1. Cabbage "Lotus" - Ingredients - One head of baby cabbage, appropriate amount of wolfberry, appropriate amount of vegetable broth - Method - Prepare a head of baby cabbage first, it doesn't need to be too big, you can peel off the outer pieces.

Then cut it in half, the head and tail, and use scissors to cut out a triangle shape, which is the lotus leaf.

Take out the pot, put an appropriate amount of water and a little salt to boil, put the baby cabbage in and cook.

Then pull it out and put it into a sea bowl, use chopsticks to open all the leaves.

Pour the prepared vegetarian stock into a bowl and heat it in the microwave on high heat for four minutes.

Finally, take it out to the plate and put a few wolfberries on it for decoration!

?Cooked cabbage with chestnuts? - Ingredients - 150 grams of chestnut, half a piece of cabbage, 1 piece of ginger, appropriate amount of vegetarian stock, a little salt, a little white pepper, 1 teaspoon of tea oil - Method - wash and cut the cabbage into pieces, cut the chestnut kernel into small pieces, ginger

Peel and slice; heat oil in a pan, add ginger slices and sauté until fragrant; add vegetarian stock and a little white pepper; add chestnut kernels and cook for about 10 minutes; add cabbage and cook; add a little salt to taste and serve.

?Cabbage Stewed with Gluten? - Ingredients - Cabbage, gluten ginger, wolfberry, five-spice vegetable oil, salt, vegetable and fruit powder - Method - Wash and cut the cabbage into cubes, cut the gluten into long strips, chop the ginger and set aside; heat the oil in the pot and pour in

Saute the ginger until fragrant; add the cabbage and stir-fry; add the five-spice powder and stir-fry evenly; add the gluten, pour a little water along the edge of the pot and simmer; add salt and vegetable and fruit powder to taste, turn off the heat when the gluten is fragrant; sprinkle in wolfberry for decoration.

?Hot and sour cabbage vermicelli? - Ingredients - 1 baby cabbage, appropriate amount of vermicelli, appropriate amount of salt, 1 spoon of vegetarian oyster sauce, 2 spoons of vinegar, 2-3 spoons of spicy millet, appropriate amount of minced ginger - Method - soak the vermicelli in advance, baby

Cut the vegetables into sections and mince the millet; heat the pan with oil and sauté the minced ginger until fragrant; add the cabbage and millet and stir-fry until soft; add the vermicelli and stir-fry for 2 minutes; pour in enough water to cover the cabbage and vermicelli, add all the seasonings, cover and simmer

Cook for 10 minutes; special for rice!

Hot and sour appetizer.

?Young oil cabbage? - Ingredients - 300 grams of cabbage, 15 grams of white sesame seeds and light soy sauce, 15 grams of mature vinegar, 2 grams of salt, 2 grams of vegetable and fruit powder, 2 grams of pepper powder, 5 grams of chili powder - Method - cut off the roots of the cabbage and pick it off

The leaves are then shredded into long strips by hand; boil a pot of water and blanch the cabbage until soft; take it out and run it under cold water to prevent the cabbage from being too soft and retain some crispness; then neatly chop the cabbage

Place on a plate, pour in 1 tablespoon of light soy sauce, 1 tablespoon of mature vinegar, 2 grams of salt, 2 grams of vegetable and fruit powder, a little pepper powder and a little chili powder.

If you don’t like spicy food, you don’t need to add it; heat up some oil in a small pot and pour the hot oil on the cabbage while it’s hot. If you like it spicier, you can switch to chili oil and heat it.

?Stir-fried cabbage with fungus? - Ingredients - cabbage, fungus corn oil, minced ginger and dried red pepper, pepper and star anise, salt, light soy vegetable oil, mature vinegar - Method - wash and cut the cabbage into cubes, soak the black fungus; heat an appropriate amount of oil in the pot,

Stir-fry minced ginger, dried red pepper, Sichuan peppercorns and star anise until fragrant; add cabbage and fungus and stir-fry; season with appropriate amount of salt, dark soy sauce, light soy sauce and mature vinegar; stir-fry evenly, turn off the heat and serve in a bowl.