Google: “Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. Cabbage is a plant that is commonly eaten as a vegetable. It is a relative of broccoli, Brussels sprout, cauliflower, and kale. People use the leaves for medicine.”

“Cabbage is used for hard, painful breasts in breast-feeding women. It is also used for swelling (inflammation), cancer, and conditions in the stomach and intestine, but there is no good scientific evidence to support these other uses. Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K. What’s more, some research suggests that it may support digestion, improve heart health, and decrease inflammation.”

“Lettuce is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. Lettuce is an excellent source of beta carotene (vitamin A) which is needed for healthy skin, bones, and eyes. Lettuce is a fair source of folate, which is needed for healthy cells and the healthy growth of babies during pregnancy in order to prevent neural tube defects.”

“An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the animal hatches. A large egg contains about 6 grams of protein. Eggs also are a good source of other nutrients, including vitamin D (which aids bone health and the immune system) and choline (which helps metabolism and liver function, as well as fetal brain development).”

Today, I am just cooking a simple vegetables meal to go with rice. At time when you just don’t feel like standing in the kitchen for a long period cooking. Then this meal is great for you. Cabbage and lettuce are versatile vegetables that can be eaten on its own, with meat, fish, pork or chicken if you wanted meat with it. Or Asian styles by adding tofu. I am adding eggs as my eggs will expire in 4 days’ time. My vegetables meal is comforting, healthy and delicious. Let’s cook!!!

Ingredients

8 cabbage leaves, cut to bite size
6 lettuce leaves, cut to bite size
4 Tbs vegetables stock or water
3 eggs, lightly beaten
1 Tbs garlic minced
oil
salt
pepper

Method

In a saucepan on medium heat, add oil until heat up. Add garlic, cook until fragrant about 30 seconds. Next add in cabbage, stir around to coat in oil until soften.

Next make a well, add in the lightly beaten eggs, and vegetables stock. Mixed well into cabbage and then add lettuce, gives a couple of stirs to cooked the eggs and stock. Season to taste. When stock had evaporated, spoon vegetables onto bowl. Serve with rice. Enjoy!!!!

https://helenscchin.com/2023/03/09/cabbage-lettuce-egg/

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