There are several vegetables called "big head cabbage". In the north, "big head cabbage" refers to cabbage, while in the south, "big head cabbage" refers topak choi. Moreover, in the south, "big head cabbage" usually refers tomustard greens. The most common way to eat mustard greens is to make pickled mustard greens, which are then stir-fried.Mustard greens are nutritious and have a crisp, tender texture, making them a greathome-cooked dish..

Nutritional value of big head cabbage

1. Big head cabbage, also known as mustard greens, is similar toradishin that it grows underground. It is rich in dietary fiber, which promotes bowel movements, dilutes toxins, and is beneficial for digestive health.

2. Big head cabbage contains various vitamins and trace elements, which are beneficial for health. It not only lowers the concentration of carcinogens, acting as a preventative measure, but also promotes the balance of body fluids and electrolytes.

3. Big head cabbage contains a substance calledglycoside, which can produce a pungent mustard oil, which promotes digestion and helps to relieve flatulence. The fresh, fragrant aroma of big head cabbage also stimulates appetite and aids digestion.Stir-fried big head cabbage

Ingredients preparation

Main ingredients: 1 big head cabbage,

porkslices (200g).Auxiliary ingredients: oil, salt,MSG, scallions.Preparation steps1. Peel and wash the big head cabbage, then cut it into slices. Wash the pork and cut it into slices. It is best to use pork with some fat, and chop the scallions.

2. Heat the pot and add the pork. You don't need to add oil, first fry the fat in the pork, after the fat has been squeezed out, quickly add the cabbage slices and stir-fry.

3. During the stir-frying process, add a small amount of water. When the cabbage slices change color, add MSG, salt, and stir-fry evenly. Sprinkle chopped scallions and stir-fry until cooked.

Pickled mustard greens

Big head cabbage

Ingredients preparationMain ingredients: 1 pickled big head cabbage.

Auxiliary ingredients: 100g of soybeans, 100g of pork minced meat.

Seasonings: salt,soy sauce,chicken broth2g,，ginger5g, dried,chili, ricevinegar, 5g of scallions, vegetable oil.Preparation steps1. Soak the soybeans in water beforehand, then cut the pre-made soybean paste into slices.Wash the pork and cut it into slices, chop the scallions, grate the ginger, and cut the dried chili into pieces.

2. Heat the oil in a pot, add scallion, ginger, and dried chili and stir-fry, then add the pork slices and stir-fry.

3. Add the soaked soybeans and mustard greens slices, stir-fry evenly, add two spoons of soy sauce, one spoon of rice vinegar, and a small amount of water, and simmer over medium heat.4. Continue to stir-fry until the soup is almost done, add chicken broth, and stir-fry evenly.Wash and slice the vegetables: scallions into strips, ginger into small pieces, and dried chilies into strips.

2. Heat oil in a pan, then stir-fry scallion, ginger, and dried chilies until fragrant. Add the sliced pork and stir-fry.

3. Add the soaked soybeans and shredded pickled vegetables, and stir-fry until evenly combined. Add two tablespoons of soy sauce, one tablespoon of rice vinegar, and a small amount of water. Continue to stir-fry over low heat.

4. Stir-fry until the sauce thickens. Add chicken powder and stir-fry until evenly combined.