Beijing cabbage: calorie content, the best recipes, useful properties and reviews

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

Beijing cabbage for weight loss

Calorie cabbage, as mentioned above, 12 kcal per 100 grams. From one average head of cabbage weighing 700-720 grams, you can cook several delicious dishes at once, without harming this figure. According to true gourmets, it has a delicate taste of lettuce leaves and crunchy properties of white cabbage. In addition to ascorbic acid, Beijing cabbage is saturated with vitamins B ₁ , B ₃ , B ₆ , B ₁₂ , A. The most popular dish, of course, is a salad of cucumbers and Beijing cabbage. The calorie content of such a meal 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 you add. Chicken breast, seafood, vegetables - you can choose any filler.

Peking cabbage salad with cucumber.

Calories - 83 kcal per 100 grams.

Ingredients:

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

Cooking.

1. Wash the vegetables, peel the carrots and cucumber.
2. Cut the compound into small sticks, add vegetable oil and salt to taste.
3. Serve sprinkled with herbs.

Here's a recipe for a cleansing salad of Chinese cabbage. It acts like a brush, cleansing the stomach and intestines.

Ingredients:

• beets - 100 grams;
• Beijing cabbage - 100 grams;
• carrots - 100 grams;
• apple - 1 average.

Cooking:

1. Peel the carrots, beets and apples.
2. Cut the components or grate (no need to cook beets).
3. If desired, season with olive or sunflower oil.

You need to eat such a salad throughout the day, without eating anything else. For such a fasting day, your body will definitely say thank you. The low calorie content of Beijing cabbage, along with hearty beets, will charge vitamins for a long time.

Coleslaw with chicken. Ingredients:

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

Cooking:

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

The harm of Beijing cabbage

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

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

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

Braised Cabbage with Meat

This recipe is almost no different from stewed cabbage with meat, but there are several subtleties and advantages.

Ingredients:

• Beijing cabbage - 700 grams;
• carrots - 1 medium;
• onion - 1 large;
• chicken or turkey - 300 grams;
• turmeric - a teaspoon;
• caraway seeds - 1/2 teaspoon;
• clove - a pinch;
• vegetable oil - 11 grams;
• salt to taste.

Cooking.

1. Rinse vegetables. Dice the onion, grate the carrots on a coarse grater. Chop cabbage with wide stripes.
2. In a cauldron or a thick-walled cast-iron pan, heat the vegetable oil. Pour onions with carrots and fry until onions become golden.
3. Add chicken breast and fry over high heat for several minutes.
4. Add cabbage, salt, add caraway seeds, cloves and turmeric. Pour 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 bean cabbage

This is one of the most common Chinese-style frying dishes - it turns into spicy and sour cabbage. Manual chopping can help remove the hard part of the cabbage and then quickly fry in a pan. Fast frying helps maintain the crispness of cabbage.

Ingredients:

• 1 head of cabbage of medium size (19-21 cm);
• 2 cloves of garlic;
• small ginger root;
• some dried chili peppers;
• a tablespoon of light soy sauce;
• bunch of green onions with white rhizome;
• frying oil;
• salt (if necessary).

Cooking.

1. Grind the cabbage by removing the hard part and the stalk.
2. Peel and chop the garlic and ginger.
3. Heat the oil in a wok pan or grill, add the garlic, white root of green onion, ginger and sauté for flavor.
4. Add dried peppers and fry for another 20 seconds.
5. Turn on a strong fire and lay out the cabbage. Add salt and soy sauce immediately, mix.
6. Fry for one minute, reduce heat and add chopped green onions. Serve such a dish hot.

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

Beijing style fish

Ingredients:

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

Cooking.

1. This dish is cooked in a double boiler or slow cooker. Peel and chop the vegetables, remove the scales from the fish and divide it into 4 parts.
2. Place 1/2 onion in the bottom of the bowl. Place half the mushrooms and cabbage over the onions.
3. Put the fish on the vegetables.
4. Sprinkle our fish with ginger and garlic.
5. Put the rest of the mushrooms, onions and cabbage on top.
6. Drizzle with soy sauce and water.
7. Cook for 15-17 minutes, depending on the condition of the fish.
8. Garnish with coriander.

Here's how many dishes can be prepared with the addition of Beijing cabbage - from salads to side dishes and festive dishes. Experiment and you will succeed.