Afternoon tea

Sweet and sour violet

Violet cabbage is commonly used in Western food, mostly for mixing salad. But every time I eat violet cabbage in salad, I feel like a rabbit eating carrot, haha! I dont like the feeling of raw. Then I like it, Chinese way. This taste is loved by my family, sour, sweet, and the color is not the same. Its always beautiful.

Food Material List

  • 1 Violet Kale

Operational steps

  • 1 Wash purple cabbage, cut into thin filaments, marinate with salt for 2_3 hours, then pour out the marinated water. Cut scallions and ginger into shreds.
  • 2 Put dried chili and pepper in the hot oil pan, fry the fragrance, remove and throw it away. Put the pickled purple cabbage into the pan, add onion and ginger, sugar, chicken essence and white vinegar, stir-fry slightly, come out of the pan, sprinkle with fragrant oil, and taste better after cooling.


Purple cabbage plays an important role in medical health care and is a natural anti-cancer drug. Cabbage is rich in vitamin C, vitamin E, vitamin U, carotene, calcium, manganese, molybdenum and cellulose. In the field of international medicine, cabbage is an important hepatoprotective drug, mainly for fatty liver, alcoholic liver, liver dysfunction and other common liver diseases.

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