1 recipe found
Green cabbage moss is the most common early spring vegetable in the south. However, thanks to the adoption of greenhouse technology, it seems that off-season vegetables can now be eaten all year round. It is green, oily, and very tender, and the buds taste a bit like broccoli, not at all the old and raw material you imagined. Today I would like to introduce to you a vegetable dish with oil residue, which is fresh and delicious!
