Many answers mentioned anthocyanins in purple cabbage, which is really a key point. Because the usual blanching and heating treatment will destroy these pigments. Indeed, a little carelessness not only fades, but also is more terrible than ordinary cabbage. As for other nutrients, the degree of loss is not as exaggerated as everyone thinks. Generally speaking, at least 70% of vitamin C is preserved during heating. As for dietary fiber, it is not a problem.

The key point here

The question is whether it can make this dish look better and make people have an appetite. That involves the problem of color protection. As mentioned above, the pigment of purple cabbage comes from anthocyanins. If you blanch the water, it will lead to a large loss of anthocyanins, and as a result, the color of the dish will become ugly, and the result will look terrible.

I'm afraid of the astringency and pungent taste of cabbage, how can I make them taste better? Another trick is to cut the cabbage into very fine shreds and mix it with seasoning. I like to use sesame sauce. You will find that the taste of purple cabbage is completely different. But be sure to choose fresh purple cabbage and clean it to ensure that you don't have a stomachache.

Here we share a "purple cabbage salad" to meet everyone's needs for nutrition and taste, and friends can try it when they have time.

Preparation: purple cabbage 1 piece, saffron 1 piece, carrot 1 piece, lettuce 30g, onion 20g, cherry tomato1piece, and salt.

Salt, sugar, lemon juice, garlic, fish sauce, dried seaweed and olive oil.

Steps:

1, clean broccoli and break it into small flowers. Carrots are peeled and diced after washing, boiled in boiling water with salt water, and cooled for later use.

2. Wash the onion, cut it into dices, soak it in cold water for half an hour, drain the water and put it in a large basin with broccoli and carrots.

3, lettuce, cherry tomatoes, clean, cut into cubes, and put them in a large basin. Drizzle with lemon juice and olive oil, sprinkle with salt and sugar.

4. Wash the garlic and mash it into a paste. Chop the dried seaweed, pour it into a large basin with fish sauce, and stir well to make a vegetable salad.

5. Carefully peel off the purple cabbage leaves, clean them, drain the water and put them on a plate. Serve with vegetable salad.

6. Or put the vegetable salad on the leaves of purple cabbage in advance and put it on a big plate for eating.