Cabbage with Tomato Sauce

Overview

Cabbage is a vegetable native to China and has a long history of cultivation. According to research, cabbage seeds found in the original village site of Banpo in Xi'an during the Neolithic period in China date back to about 6,000 to 7,000 years ago. The "Book of Songs: Gu Feng" contains records of picking wormwood and philippines, but there is no record of the following. Chinese cabbage has a moisture content of about 95% and very low calories. A cup of cooked Chinese cabbage juice provides almost as much calcium as a cup of milk. So people who rarely use dairy products can get more calcium by eating enough Chinese cabbage. Spring is a critical period for children to grow taller. If you don’t like milk, eat more of this vegetable. It can supplement calcium and go well with rice. As the saying goes, cabbage is not as good as cabbage. It can be said to be a dish that can be eaten all the time. It has strong affinity. Cabbage can be seen from state banquets to civilian dining tables. Today’s recipe of cabbage with tomato sauce is sour and delicious. It is sweet and goes well with rice. Friends with heavy tastes can add some chili peppers

Tags

• hot dishes
• home cooking
• chinese cabbage
• salt
• tomatoes
• vegetable oil

Ingredients

Steps

1. 1 Take an appropriate amount of large leaves of cabbage. It is said that there are many paper-wrapped formaldehyde cabbages on the market. I never buy that kind of vegetables. Try to choose vegetables grown by vegetable farmers themselves and buy them fresh. The vegetables in the shed have different tastes

   

2. 2 Cut into even pieces and set aside

   

3. 3 Make a cross cut on the top of the tomatoes and soak them in boiling water to easily peel off the skins

   

4. 4 First slice, then cut into small cubes

   

5. 5 Heat the oil in a pan and fry the tomatoes. The nutrients in the tomatoes can only be stimulated when exposed to hot oil. Therefore, try not to eat raw tomatoes for the sake of nutrition

   

6. 6 Pour in the cabbage and stir-fry. There is no need to add water. Fresh cabbage will release a lot of water during the frying process, especially after adding salt. This dish does not need to add some ginger or garlic to take away the flavor

   

7. 7 Friends who like sourness can also add an appropriate amount of vinegar. I like it light

   

8. 8 Finished product

   

9. 9 Finished product

   

10. 10 Finished product