Purple cabbage, also known as red cabbage and purple cabbage, is a two-year-old herb and is powdered. Stems short, broadly ovate, basal leaves and lower stems with large heads pinnate**, grayish-green, often covered with thin powder, upper leaves nearly sessile, leaves ovate, margins with wavy lobes or sharp teeth, base narrow, truncated or heart-shaped. Native to the Mediterranean coast, it is now cultivated in northeast China and Longxi, Gansu Province, and is a homologous variety of Brussels sprouts. The stem is shortened, the stem is spread out or spherical, the outer skin is purplish-red or reddish, the outer leaf of the leaf bulb is purplish-red, and the inner leaf is green or pale green. Leaves purplish-red to dark purple, smooth**. The flowers are yellow, the petals obovate or nearly rounded. The seeds are oval, brown.
Purple cabbage is rich in nutritional value, rich in vitamin C, vitamin E, vitamin B group, vitamin A, vitamin P, carotene, anthocyanins, dietary fiber and a variety of antioxidants. In addition, purple cabbage is also rich in minerals such as calcium, phosphorus, and iron.
Purple cabbage can be eaten raw, stir-fried, boiled, or as a side dish. When eaten raw, it can be cut into thin strips or slices, mixed with salad dressing, and served. When stir-frying, it can be stir-fried with some vegetables or meat, and the taste is delicious. When cooking, you can cut the red cabbage into cubes and cook it in boiling water, and then eat it with some seasonings. When served as a side dish, it can be shredded or sliced and cooked with other ingredients.
In addition to its edible value, purple cabbage also has certain medicinal properties. Traditional Chinese medicine believes that purple cabbage has the effects of clearing heat and detoxifying, diuresis and swelling, nourishing the stomach and strengthening the spleen. Modern medical research has also shown that purple cabbage is rich in antioxidants, which can effectively remove free radicals in the body, and has anti-aging, anti-cancer, anti-inflammatory and other effects.
In addition, red cabbage can also be used as a food. Because it contains a lot of dietary fiber and water, it can increase satiety and reduce the intake of other foods. At the same time, the vitamin C and vitamin E in purple cabbage can also promote the metabolism and breakdown of fat.
In short, purple cabbage is a nutritious, versatile vegetable with certain medicinal properties. In daily life, you can consume more purple cabbage to replenish the nutrients needed by the body.