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Meat on a number of pork, the United States, fresh cabbage dish only. "

Northern people have feelings, especially cabbage, Chinese cabbage resistant to storage, in difficult economic times, the only Chinese cabbage is eaten throughout the winter vegetables . The development to the present, although the varieties of winter vegetables to eat more and more people of Chinese cabbage is still the favorite.

Cabbage is rich in vitamins, inorganic salts, cellulose and a certain amount of carbohydrates, protein, fat and other nutrients, the "king of a hundred dishes" in the world. Cabbage is rich in vitamin C , can increase the body's resistance to infection, but also can play a very good skin care beauty effect. More important is the cabbage contains trace amounts of molybdenum, ammonium nitrite can inhibit the formation of the human body, absorption, play a role in cancer prevention. Zinc contained in cabbage, is also higher than meat and eggs, there is the role of promoting growth and development of young children. Cabbage is rich in potassium and low sodium content, not to save the body of excess water, reduce the burden on the heart.

Fried cabbage with boiling water can be boiled, because the destruction of cabbage contains vitamin C, oxidase, these enzymes in the range of 60-90 ℃ and causing serious damage to vitamin C, and vitamins are heat intolerance, fear of cooking substances, boiling water under pot, heat vegetable shortening one time, while also could not function oxidase, vitamin C can be preserved. But should not use boiled cabbage, hot cooking methods such as post-Ji Zhi, will cause significant loss of nutrients.

Chinese cabbage and tofu is the best partner, tofu is rich in protein and fat, at odds with the cabbage, complement each other. In addition, with cabbage and meat with meat and vegetables is reasonable, can increase the delicious meat, but also make the waste after digestion of meat, high fiber in the cabbage with the help of a smooth body.