Purple cabbage salad is nutritious and helps with weight loss, but how do you make it taste good?

Purple cabbage has high nutritional value, especially containing impressive amounts of vitamin C and vitamin V, plus more vitamin E and B vitamins.So how do you make it both tasty and healthy for weight loss?Purple cabbage, also known as red cabbage or scarlet cabbage, commonly called purple wrap cabbage, is a variety of the cabbage species in the Brassicaceae family, Brassica genus. It is a type of head cabbage, named for its outer leaves and head, which are both purplish-red. Purple cabbage is also called purple round cabbage; its leaves are purplish-red, the leaf surface has a waxy bloom, and the head is nearly round.

Cooking Purple Cabbage Dishes

Purple cabbage can be eaten in many ways: boiled, stir-fried, served as a cold salad, pickled, or made into kimchi. To preserve the nutrients, eating it raw is best. Because it is rich in pigments, in Europe it is mainly used as a salad vegetable or for adding color to Western dishes; it can be eaten raw, in soups, or stir-fried.

1. Sweet and Sour Purple Cabbage

[Ingredients] 500 g purple cabbage, 10 g ginger, 3 dried chili peppers.

[Seasonings] Vegetable oil, fine salt, white sugar, and white vinegar, each to taste.

[Method]

1. Remove all the old leaves from the purple cabbage, trim off the root, wash clean, and cut into strips about 4 cm long and 3 cm wide. Add a little fine salt, mix well, and pickle for 2 hours. Then gently squeeze out the water and arrange in a bowl.

2. Remove the seeds from the dried red chilies, wash, and cut into fine shreds. Cut the ginger into shreds.

3. Mix salt, sugar, and vinegar into a dressing to suit your taste, pour it over the cabbage, and place some ginger shreds on top.

4. Add 15 g vegetable oil to a wok, heat until cooked, then let it cool to 40 percent heat, add the chili shreds and fry until fragrant, then remove and discard the chilies.

5. Immediately pour the purple cabbage and ginger shreds into the hot oil wok, stir-fry briefly, and it is ready to serve.

[Features] Red and white complement each other; sour, spicy, sweet, and crisp.

2. Plain Stir-Fried Purple Cabbage

[Ingredients] 500 g purple cabbage.

[Seasonings] White vinegar, vegetable oil, and fine salt, to taste; 3 cloves garlic; a small amount of MSG.

[Method]

1. Wash the purple cabbage and cut into small pieces or wide strips; crush the garlic.

2. Heat oil in a wok, add the garlic and fry until fragrant, add the purple cabbage, stir-fry over high heat until evenly mixed with the garlic, then add white vinegar (if too dry, you can add a small amount of water or meat broth). Stir-fry quickly over high heat until the cabbage softens, add fine salt and MSG, mix well, and transfer to a serving plate.

[Features] Bright purplish-red color, glossy with oil, crisp texture.

3. Red Pickle

[Ingredients] 200 g purple cabbage, 50 g carrot, 50 g green bell pepper, 100 g celery.

[Seasonings] White vinegar, fine salt, MSG, and sesame oil, each to taste.

[Method]

1. Separately trim and wash the purple cabbage, carrot, and green bell pepper, and cut into strips; wash the celery and cut into sections.

2. First blanch the carrot, green bell pepper, and celery briefly in boiling water and remove, then add a little white vinegar to the boiling water and blanch the purple cabbage briefly before removing. Put everything together in a plate and drain off the water; add salt, MSG, white vinegar, and sesame oil, and mix well.

[Features]: Bright and colorful, nutritious.

4. Vinegar-Tossed Purple Cabbage

[Main ingredients] 100 g purple cabbage, 100 g round cabbage

[Seasonings] 2 g bay leaf, 25 g vinegar, 3 g salt, 2 g mustard

[Method]

1. Wash the purple cabbage and cabbage, then shred and add salt to pickle for 30 minutes

2. Mix the bay leaf, vinegar, and mustard, add water, and simmer over low heat for 3 to 5 minutes to make a sauce

3. Mix the sauce with the pickled purple cabbage and cabbage until evenly combined, and let sit for 2 minutes before eating

[Making Tips] If you like sweet and sour, add a small amount of sugar as appropriate

5. Purple Cabbage Salad

[Method]

1. Shred it; it is best to add a few shredded green hot peppers

2. Chill it, which means throwing it into cold water to rinse

3. Make the dressing: in a small bowl, add vinegar, chili oil, sesame oil, salt, and garlic

4. Evenly sprinkle the prepared dressing over the shredded vegetables, then mix well

6. Purple Cabbage Scissor-Cut Noodles

[Ingredients] Purple cabbage, flour.

[Method]

1. Wash the purple cabbage, shred it, put it in a blender, add water at a 1:1 ratio, blend into a puree, and strain out the purple liquid. (You can choose not to strain it and directly use the purple cabbage puree to knead the dough.)

2. Prepare the flour. (Medium or high gluten are both fine.) Use the purple liquid to knead the dough, adding it little by little so the water-to-flour ratio does not get out of balance. The dough just needs to be a bit firmer than the dough normally used for making baozi.

3. Cover the kneaded dough with plastic wrap and let it rest for 15 minutes.

4. Knead the dough again. After kneading it evenly, use scissors to start cutting the dough; do not cut the pieces too large, or they will be undercooked when boiled.

5. The cut noodles can be put directly into a pot of boiling water, cutting while cooking; or you can first cut them onto a plate, and after cutting, sprinkle with dry flour and shake to coat evenly. This way they will not stick to each other. They can also be frozen in the refrigerator for storage.

6. When the noodles float to the surface, they are ready to serve.

7. Season according to your own preference.

7. Flash-Fried Purple Cabbage

[Ingredients] 500 g purple cabbage, 5 g Sichuan peppercorns, 2-3 dried chili peppers, 1 spoon vinegar, 1/2 spoon sugar, 3 slices ginger, 2 cloves garlic (sliced), fine salt to taste, a small amount of MSG, vegetable oil

[Method]

1. Tear the purple cabbage into large pieces, wash, and drain (soaking in clean water for more than 20 minutes while washing can reduce residual pesticides)

2. Cut the dried chilies into sections and remove the seeds. If you are afraid of spiciness, you can leave them whole

3. Heat the wok and add oil; you can add a bit more oil than usual for stir-frying

4. When the oil is 70 percent hot (smoke begins to rise), add the Sichuan peppercorns and dried chilies and fry until fragrant

5. Add the ginger slices and garlic slices and fry until fragrant

6. Add the purple cabbage and stir-fry until just cooked, then add sugar, vinegar, salt, and MSG to season and serve

Cooking Tips

After being stir-fried or boiled at high heat, purple cabbage will lose color and lose a small portion of its nutrients; this is normal. If you want to keep the purple cabbage's original vivid purplish-red color, add a little white vinegar before heating it. Purple cabbage can be boiled, stir-fried, pickled, or made into kimchi, but the best way to eat it is still as a cold salad, which is not only refreshing in texture but also prevents nutrient loss.