Chinese cabbage or a pintle, the vegetable is a little like a cabbage head, it's oblong, but it took the best from cabbage and salads.
Very often I cook dishes with Peking cabbage, this vegetable almost does not lose its useful properties even with long storage, and there are many vitamins in it. If you compare it with white cabbage, then the ascorbic acid in the Chinese version is much larger.
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Such cabbage perfectly strengthens the nervous system, the vegetable is rich in vitamins A, group B and PP, minerals - iodine, iron, manganese, it contains both phosphorus and zinc.
I even prefer cabbage cookies from cabbage. In her leaves it is more convenient to wrap minced meat. This variety has perfectly proved itself in marinated, and in a stewed manner. But often I make a salad with Peking cabbage.
You will need:
Leaves of cabbage, a little sour cream, 1 green apple, 1 cucumber, a little cottage cheese, turmeric
