Beijing cabbage: calories, best recipes, useful properties and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Beijing cabbage - Chinese "sister" of white cabbage. It is distinguished by a softer and more pleasant structure, a delicate taste and a number of useful properties. The calorie content of Beijing cabbage per 100 grams is very low (about 12 kcal), which makes it a dietary product. This article will talk about the usefulness of this cabbage and provide some delicious and dietary recipes.

Beijing cabbage for weight loss

Calorie cabbage, as mentioned above, 12 kcal per 100 grams. From one medium head of cabbage weighing 700-720 grams, you can cook several delicious dishes at once without harming your figure. According to true gourmets, it has a delicate taste of lettuce leaves and crunchy properties of white cabbage. In addition to ascorbic acid, Chinese cabbage is rich in vitamins B₁, B₃, B₆, B_{12, A. The most popular dish is, of course, the cucumber and Chinese cabbage salad. The calorie content of such a dish is 43 kcal per 100 grams. At the same time, it is hearty and very tasty.}

Beijing cabbage salads

The calorie content of such salads depends on what youadd. Chicken breast, seafood, vegetables - you can choose any filler.

Beijing cabbage salad with cucumber.

Calorie - 83 kcal per 100 grams.

Ingredients:

• fresh cucumber - 150 grams;
• Beijing cabbage - 250 grams;
• carrot - 120 grams;
• vegetable oil - 21 grams.

Cooking.

1. Wash vegetables, peel carrots and cucumbers.
2. Cut the ingredients into small sticks, add vegetable oil and s alt to taste.
3. Serve sprinkled with herbs.

Here is a recipe for a cleansing Chinese cabbage salad. It acts like a brush to cleanse the stomach and intestines.

Ingredients:

• beets - 100 grams;
• Beijing cabbage - 100 grams;
• carrot - 100 grams;
• apple - 1 medium.

Cooking:

1. Peel carrots, beets and apples.
2. Cut the ingredients or grate (the beets do not need to be cooked).
3. Add olive oil or sunflower oil if desired.

You need to eat such a salad throughout the day, without eating anything else. For such a fasting day, your body will definitely thank you. Low-calorie Chinese cabbage, along with hearty beets, will charge you with vitamins for a long time.

Cabbage salad with chicken. Ingredients:

• raw chicken breast - 450 grams;
• Beijing cabbage - 320 grams;
• hard cheese - 110 grams;
• balsamic vinegar - half teaspoon;
• olive oil - 10 grams;
• sesame seeds - to taste.

Cooking:

1. Boil the chicken breast for 25 minutes in s alted water.
2. Cut cabbage, grate cheese or cut into small cubes.
3. Wait for chicken to cool, cut into thin strips.
4. Mix ingredients, add vinegar, oil and sprinkle with sesame seeds. Shuffle.
5. Optional, instead of boiling the chicken can be fried until golden brown.

Harm Chinese cabbage

Despite the low calorie content of Beijing cabbage, it can harm the body. It contains a large amount of ascorbic acid, which, when consumed on an empty stomach, irritates the walls of the stomach. For people suffering from gastritis with high acidity, this vegetable is categorically contraindicated.

To avoid problems with the digestive system, use the following tips:

1. Don't eat Chinese cabbage on an empty stomach. Eat it in the afternoon, as an addition to the main course or in a salad with protein ingredients.
2. For gastritis, cook cabbage with meat. This is the same stewed cabbage, but it takes less time to cook and it turns out more tender at the end. The recipe for such cabbage will be written below.
3. Cabbage does not go well with fermented milk products. Consume it two hours after a glass of kefir or other dairy products.

Cabbage stew with meat

This recipe is almost the same as Braised Cabbage with Meat, but there are a few subtleties and benefits.

Ingredients:

• Beijing cabbage - 700 grams;
• carrot - 1 medium;
• onion - 1 large;
• chicken or turkey - 300 grams;
• turmeric - teaspoon;
• cumin - 1/2 teaspoon;
• carnation - a pinch;
• vegetable oil - 11 grams;
• s alt to taste.

Cooking.

1. Wash vegetables. Cut the onion into cubes, grate the carrots on a coarse grater. Shred the cabbage into wide strips.
2. Heat vegetable oil in a cauldron or thick-walled cast-iron pan. Add the onion and carrots and fry until the onion turns golden.
3. Add chicken breast and fry over high heat for a few minutes.
4. Put cabbage, s alt, add cumin, cloves and turmeric. Pour in water so that it covers the contents of the cauldron, mix and close the lid. Simmer for 30 minutes over low heat, stirring occasionally.

If desired, you can add a little dry white wine along with water, it will give the dish a slight sourness.

Fried Chinese cabbage

This is one of the most common Chinese-style stir-fry dishes, making spicy and sour cabbage. Hand chopping can help remove the tough part of the cabbage and pan-fry it quickly. Rapid frying helps preservecrunchy cabbage.

Ingredients:

• 1 medium (19-21cm) cabbage;
• 2 garlic cloves;
• a small ginger root;
• a few dried chili peppers;
• tablespoon light soy sauce;
• bunch of green onions with white rhizome;
• oil for frying;
• s alt (optional).

Cooking.

1. Chop the cabbage, removing the hard part and the stalk.
2. Peel and cut garlic and ginger.
3. Heat oil in a wok or grill, add garlic, white chives, ginger and fry for flavor.
4. Add dried peppers and fry for 20 more seconds.
5. Turn on a strong fire and put the cabbage. Immediately add s alt and soy sauce and stir.
6. Sauté for one minute, reduce heat and add chopped green onions. Serve this dish hot.

This dish is quite high in calories, Chinese cabbage in oil is more satisfying and nutritious. But if you cook it for lunch as a main, then you will not gain excess weight.

Beijing style fish

Ingredients:

• 3 small onions;
• 2 large white mushrooms;
• 6-7 Chinese cabbage leaves;
• 700 grams of any fish;
• 2 slices ginger root;
• 2 garlic cloves;
• 22 ml soy sauce;
• 3 tablespoons of water;
• coriander sprigs for garnish (fresh).

Cooking.

1. This dish is cooked in a double boiler ormulticooker. Peel and cut the vegetables, remove the scales from the fish and divide it into 4 parts.
2. Place 1/2 onion in the bottom of the steamer bowl. Place half of the mushrooms and cabbage on top of the onion.
3. Place the fish on the vegetables.
4. Sprinkle ginger and garlic on our fish.
5. Top with the rest of the mushrooms, onion and cabbage.
6. Sprinkle with soy sauce and water.
7. Cook 15-17 minutes, depending on the condition of the fish.
8. Decorate with coriander.

Here's how many dishes you can cook with the addition of Chinese cabbage - from salads to side dishes and holiday dishes. Experiment and you will succeed.