Compared with other vegetables, the flavor of the green cabbage itself is lighter and not attractive when eaten alone. If it is not matched with appropriate flavour or cooking methods, it is easy to be considered an uninteresting and boring vegetable, so it is a vegetable that most people do not like. However, some netizens shared a recipe for "Spanish authentic green and white cabbage glutinous rice" that only takes a few steps to transform green and white cabbage from intriguing vegetables into healthy and delicious ingredients.

The reasons why many people don't like to eat green and white cabbage are often related to their unique flavor, taste and cooking methods. First of all, when the green cabbage is heated, it will emit a sulfur-like smell, which is quite pungent to some people, especially after being boiled for a long time, and the taste becomes more obvious. In addition, its taste is more relaxed, and some people think it tastes a little powdery, lacks the fun of chewing, and even feels a bit dry. If handled incorrectly, the green cabbage may have a bitter taste, making the taste experience even less pleasant.

A netizen posted a video to share a recipe for a meal. "A Spanish friend taught me that green and papaya is more fragrant than meat." First, cut the green and papaya and put it in a bowl, then clean it and then cut it into finely, cut half of the stew and chop it in the same bowl as the green and papaya that had just finished.

Prepare two bowls and three chicken eggs, separate the egg yellow and egg white, pour the egg white into a bowl of green and peanut, add saltba, Provence spices, and a ton of flour and mix well. After spraying olive oil in the crock, put the green and peanut into the crock, put the egg yellow into the middle of the crock, cook on medium heat for five minutes, turn over and fry for another three minutes, and then you can get the crock.

Other netizens left messages "It feels delicious" and "Try it immediately in the evening". Some people suggest "it is recommended to blanch the blue and white cabbage", "I made it with kale and blue, which is similar to egg buns, which is more delicious."

Responsible editor: Gu Zihuan