In our article we will tell you what can be made from cabbage. We will describe in detail different recipes cooking vegetable. Let's start with the simplest dishes.

Corn salad

What can be made from Chinese cabbage? Delicious salad... The main ingredients of the dish are corn and cabbage. The food is made easily and quickly.

For cooking you will need:

• 250 grams of canned corn;
• two pinches of salt;
• 400 grams of Chinese cabbage;
• two tbsp. tablespoons of mayonnaise;
• 100 grams of cooked sausage.

Salad preparation

1. First, cut the cabbage into thin strips. Salt, remember with your hands.
2. Then grate the sausage on a coarse grater.
3. Stir the ingredients.
4. Then add the mayonnaise. Stir.

Baked kohlrabi

What can be made from kohlrabi cabbage? Tasty dish... IN this recipe we'll look at how to bake it. It will turn out delicious and original dish... Such a meal will delight unusual taste and appearance. The dish will fit perfectly into the everyday menu.

• 300 grams of minced meat;
• one onion;
• salt;
• kohlrabi (four pieces);
• vegetable oil (about 3 tablespoons);
• spices;
• one bell pepper;
• two tomatoes;
• one hundred grams of hard cheese;
• two cloves of garlic.

Cooking a dish

1. Wash the kohlrabi, dry it. Then clean with a brush.
2. Remove the core from each cabbage with a sharp knife.
3. Preheat a frying pan, pour in a little oil. Then fry the finely chopped onion, add the kohlrabi pulp and bell pepper(cut into strips).
4. Add the minced meat after a minute. Fry over medium heat until the liquid has completely evaporated. Then salt the minced meat and pepper a little. Then add chopped tomatoes, spices.
5. Simmer for five minutes, covered. After that, season with garlic, which you passed through the press beforehand. Cool it down.
6. After that, put the minced meat in each kohlrabi (several tablespoons), fill with a slide.
7. Then grate the cheese. Sprinkle them on top of each kohlrabi.
8. Then place on a baking sheet (oiled). Bake in the oven for about thirty minutes (maybe a little more). Check readiness with a stick. If a barrel of cabbage is easily pierced, then everything is ready.

Solyanka with beans and other vegetables

What can be done from cabbage for the winter? Solyanka. Such a preparation will delight in the winter.

For cooking you will need:

• black peppercorns (6 pcs.);
• three kg of cabbage;
• one kilogram of carrots and the same amount of eggplants;
• two tbsp. tablespoons of salt;
• half a kilo of beans;
• three hundred ml of vegetable oil;
• half a liter of tomato juice;
• one hundred ml of vinegar 6%.

Cooking hodgepodge

1. Soak the beans in water overnight.
2. Chop the cabbage into strips in the morning.
3. Grate the carrots (coarse). Cut the onion into half rings. Wash the eggplants, peel, cut into cubes. Salt.
4. Boil the beans until half cooked.
5. Then pour oil into a large saucepan, heat it up.
6. Put vegetables there, fry for two to three minutes. Stir throughout the process. Then add juice, beans, along with the liquid in which it was cooked. Bring to a boil. Then add salt and reduce heat.
7. Simmer for 45 minutes. After pepper, stir the hodgepodge. Simmer for another 15 minutes. Stir the dish again in the process. Then remove the hodgepodge from the heat, pour in the vinegar. Place in the jars that you sterilized beforehand. Roll up. Turn the cans over, wrap them up with a blanket, which can be removed only after it has cooled completely.

Cabbage soup

What can be made from red cabbage? Cabbage soup. This dish is traditional Russian.

For cooking you will need:

• 250 grams of red cabbage;
• beet;
• three liters of meat broth;
• salt;
• carrot;
• two tbsp. tablespoons of tomato paste;
• three pieces potatoes;
• greens;
• pepper;
• 25 ml of sunflower oil;
• spices;
• three tomatoes.

Cooking a traditional Russian dish

1. Cook the broth.
2. Prepare your vegetables. Peel them from the husk, peel. Cut the beets into strips. Grate the carrots. Chop greens, onions and potatoes.
3. Take a frying pan. Then pour oil into it. Saute the beets, onions and carrots. Then simmer with tomato paste for 10 minutes.
4. At the same time, boil the potatoes in the broth. Then add the cabbage. After lay out vegetable stew... Season with salt and pepper. Let the soup simmer for another ten minutes. Add the herbs at the end, then cover the dish. Let it stand for 15 minutes. Now you know what can be made from By the way, it is thanks to this component that the dish will have a beautiful purple hue. This vegetable is the highlight of the meal.

Cabbage schnitzel

What can be made from cabbage quickly? hearty and light dish... There shouldn't be any special problems in cooking.

To prepare schnitzel you will need:

• 6 eggs;
• salt;
• one white cabbage (six large leaves);
• six tbsp. tablespoons of vegetable oil;
• pepper;
• 500 grams of bread crumbs.

Cooking process

1. Prepare the cabbage leaves. Boil two liters of water in a saucepan. Then lower the sheets there for two minutes.
2. Then beat the eggs with salt and pepper.
3. Prepare the breadcrumbs.
4. Dip each leaf first in eggs, then in crackers. Do this 2 times.
5. Then roll the cabbage leaves into envelopes.
6. Preheat a frying pan, pour a spoonful of oil. Put the schnitzels down. Fry on both sides (two minutes each).
7. Place the items on paper towels. Let them sit for a minute so that the glass is oil. Then transfer them to a plate. Serve warm.

Vegetable pie

And what else can you make from cabbage? Pie. It cooks in a pan without the hassle.

For cooking you will need:

• two eggs;
• 500 grams of cabbage;
• salt (to your liking);
• h. a spoonful of vegetable oil;
• 150 grams of flour;
• greens.

Description of the process of creating a cake

1. Chop the cabbage finely.
2. Then beat the eggs with salt in a deep bowl.
3. Put the cabbage there, mix.
4. Wash greens, dry, chop.
5. Then add it to the egg. Stir.
6. Add flour gradually. Stir in the process. As a result, you will get a homogeneous mass.
7. Grease a skillet with oil. Place the cabbage there.
8. Cover the pan with a lid. Fry over medium heat for twenty minutes.
9. In order for the cake to be completely cooked, it must be turned over in the process. The finished product must have golden crust on both sides.

Minestrone

What can be made from cauliflower? Minestrone. This dish is an Italian traditional dish. This soup is quite thick in consistency. Because of this, it resembles a vegetable stew.

For cooking you will need:

• 200 grams of cauliflower, potatoes and carrots;
• bulb;
• zucchini (2 pcs.);
• a clove of garlic;
• 10 grams of basil and parsley;
• 50 grams of fresh spinach, boiled beans and green peas;
• h. spoon of salt;
• 100 grams of celery;
• 125 grams of tomatoes;
• two tbsp. tablespoons of olive oil.

Italian soup recipe

1. Initially chop the onion, basil and parsley.
2. Then wash the vegetables, cut into small cubes.
3. Then disassemble the cabbage into small inflorescences.
4. Cook the soup in a heavy-bottomed saucepan. This is necessary so that vegetables can be fried in it.
5. So, pour into the pan olive oil, heat, fry the garlic. Then remove it from the pan.
6. Send the rest of the chopped vegetables there. Fry them over low heat for about ten minutes.
7. Then pour cold water either vegetable broth... Note that the liquid should lightly coat the vegetables. Cook the dish for about twenty minutes, while the heat should be low.
8. After the Italian soup has boiled, add salt to it.
9. Then add the spinach (washed). It can be thrown whole, if the leaves are small, or cut into pieces.
10. Then send the beans there, as well as the peas.
11. Continue simmering over low heat for about thirty minutes. During this time, the vegetables will boil. After which the Italian soup will become rich and thick.
12. Serve the dish with croutons and grated Parmesan (sprinkle the soup with them).

Casserole

What else can you make from cauliflower? Casserole. Such a product is easy to prepare. But at the same time tasty and satisfying.

For cooking you will need:

• two tbsp. tablespoons of flour;
• 700 grams of cauliflower;
• two pinches of ground black pepper;
• four eggs;
• two hundred ml of water;
• one and a half teaspoons of salt (0.5 is required for pouring, the rest of the salt is needed for cabbage);
• sour cream (about three tbsp. l.);
• one tbsp. a spoonful of dill;
• 170 grams of hard cheese.

Cooking casserole

1. First, disassemble the cabbage into inflorescences. Then boil it in water (salted). After boiling, boil for five minutes.
2. Cool the boiled cabbage.
3. Grind the cheese on a grater.
4. Combine flour, sour cream and eggs. Then add salt and pepper.
5. Then add water, dill (chopped) and half grated cheese... Stir until smooth.
6. Line a baking dish with parchment. Place the cabbage there.
7. Then fill it with the resulting mixture. Sprinkle cheese on top of the dish.
8. Bake in a preheated oven for thirty minutes. In the center of the dish, check that it is cooked. How do you know if you can get a casserole out of the oven? The finished product must be resilient.

Vegetable cutlets

What can be made from boiled cabbage? Vegetable cutlets... Such products will also appeal to those who are on a diet. Since these cutlets are not particularly high in calories. These products are tender and juicy. They are ideal with rice, mashed potatoes.

In order to make such cutlets, you will need:

• 250 ml of milk;
• egg;
• 60 grams of flour;
• 500 grams of white cabbage;
• 50 grams of butter and semolina;
• a pinch of salt.

Making cutlets

1. Rinse the cabbage initially. Divide it into leaves. Then dip them into boiling water, then salt. Cook for ten minutes.
2. Finished cabbage should be soft. Let it cool after cooking. Then grind. You can use both a blender and a food processor for these purposes.
3. Then reheat in a pan butter... After pouring in milk, add chopped cabbage. Also add there semolina... Stir well. Simmer for another five minutes.
4. Then cool the cabbage, add the egg and flour to it. Stir.
5. Then pepper and salt. Preheat the oven to two hundred degrees. Cover the baking sheet with parchment. Lubricate it with oil.
6. Form products from the mass. Then roll them in flour. Then place them on the parchment. Bake for twenty minutes. At the end, brush with yolk to make the products ruddy.

Now you know what can be made from cabbage. The recipe is quite simple, so you can easily please your loved ones with such a dish. Just remember that it is worth serving cutlets with vegetables, herbs and sour cream.

Sauerkraut

What can be made from cabbage and carrots? One dish familiar to many. Sauerkraut is a great and easy meal. It is easy to prepare. We'll consider quick option its creation.

For cooking you will need:

• three tbsp. tablespoons of salt;
• two carrots;
• 1.5 liters of water;
• four cloves of garlic;
• two hundred ml of vinegar;
• cabbage (head of cabbage);
• 250 ml of sunflower oil;
• two hundred grams of sugar.

Cooking cabbage

1. Chop the cabbage initially.
2. Then peel and grate the carrots. Chop the garlic.
3. Then stir all the vegetables.
4. Pour water into a saucepan. Pour salt, sugar there. Add oil. Then put on fire. Then bring to a boil. Wait for the sugar and salt to completely dissolve.
5. Then pour in the vinegar. Keep the marinade on fire for a couple of minutes. Then pour it hot into the cabbage. Place the press on top.
6. The dish will be ready in a few hours. Then put the cabbage in the jars.

Cucumber salad

What can be made from fresh cabbage? Vitamin salad. It is very easy to do.

For cooking you will need:

• one head of cabbage;
• six cucumbers;
• salt;
• one third of a glass of mayonnaise and the same amount of sour cream;
• black ground pepper.

Description of salad preparation

1. Wash cucumbers, cut lengthwise, chop into small cubes.
2. Grate the cabbage on a special grater.
3. Transfer the vegetables to a salad bowl.
4. Season with mayonnaise, sour cream. Add pepper, salt. Stir well.

In tomato

What can be made from a tomato. Such a blank is quite interesting. An excellent combination of vegetables makes this dish incredibly tasty.

For cooking you need:

• five hundred ml of tomato juice;
• a kilogram of cabbage;
• 1.5 tbsp. tablespoons of salt.

The process of creating a blank

1. Prepare the components. Pass the tomatoes through a juicer. The result is juice.
2. Chop the cabbage finely.
3. Put the juice on fire, bring to a boil. Salt. Cook for twenty minutes over low heat.
4. Sterilize the jars, put the cabbage there. Tamp down. Shake it up. Pour juice over 2/3 of the can.
5. Then prepare the container for sterilization. At the bottom, put a towel folded in half, pour water (it should reach the hangers of the cans). Dip jars of cabbage into warm water. Sterilize them for fourteen minutes if you have one liter.
6. Then roll up the cans. Turn over. Wrap with a blanket until they cool completely.

Broccoli with sauce

Broccoli is a very healthy vegetable. But, unfortunately, the children do not understand that they need to eat it, since this vegetable is not very tasty. Its taste can even be called specific. We offer you a recipe for one dish. It turns out to be tasty and satisfying, while it contains broccoli. The delicate sauce gives the cabbage a new flavor.

For cooking you will need:

• two medium-sized eggs;
• a glass of milk;
• 150 grams of cheese;
• a pinch of salt;
• 500 grams of broccoli.

Cooking process

1. Separate the broccoli florets first. Then rinse thoroughly under cold water.
2. Then add water to a saucepan. Salt and put on fire. When the liquid boils, send the broccoli there to simmer. This process will take about seven minutes.
3. Then drain the broccoli. To do this, use a colander. Then leave the cabbage to cool.
4. Take a bowl at this time. Then pour milk into it, add an egg, salt, and 50 grams of cheese (chopped on a grater). Then mix all the components.
5. Then take a heat resistant mold. Place broccoli in it. Pour the sauce over the cabbage. Sprinkle with cheese (leftover) on top.
6. Place in preheated oven for about 30 minutes. Cook until golden brown.

Conclusion

Now you know what can be made from cabbage. We've looked at different recipes. We hope that you will find an option for yourself. We wish you good luck!

List of recipes

White cabbage has long been included in many recipes of Russian cuisine. It is fermented, boiled, stewed and pickled, and in its raw form it is widely used for salads and fillings.

• In a saucepan, the cooking time for cabbage is about half an hour.
• In a double boiler with the "Vegetables" mode set - 20-25 minutes.
• In a multicooker with the "Baking" mode set - 20-25 minutes.

The duration of cooking is also affected by the form in which the vegetable is cooked, and for which particular dish. For example, a vegetable for stuffing is cooked for only 5-10 minutes. It is also worth mentioning that early varieties have softer leaves than later ones, so they boil down faster.
Well known dietary properties, which white cabbage possesses, the benefits brought to it are due to the set of substances it contains. These are vitamins, amino acids and many trace elements. It contains especially a lot of vitamin C, and the early varieties contain it three times less than the later ones.
The high content of active substances and fiber also explains the harm that White cabbage capable of causing some diseases. We are mainly talking about increased acidity of the stomach, intestinal cramps, hypertension and kidney disease. It is unlikely that this harm will be too great, but the opportunity to take it into account is worth it.
Consider some recipes in which white cabbage appears.

The dish is cooked in a multicooker, it will take one hour to cook. For six servings you will need:

• Minced meat - 1 kg;

• Dense cabbage forks;
• Two onions;
• Carrot;
• A quarter cup of rice;
• A bunch of greenery;
• Two glasses of tomato sauce;
• Spices, salt.

We observe the following procedure:

1. Boil the forks in the "Soup" mode. Five minutes after the broth boils, we begin to gradually remove the upper softened leaves as they peel off.
2. Boil rice in a separate container until 50% cooked.
3. Put finely chopped carrots and onions with rice, spices and salt in the minced meat and mix.
4. After adding chopped greens, mix again.
5. Apply a thin layer of the mixture to each of the cabbage leaves.
6. Lubricate every second leaf with tomato sauce and spread the leaves on a piece of gauze in a circle, seals down, repeating the shape of the fork. The upper leaves should be pressed tightly against the lower ones.
7. Raise the ends of the gauze so that you get a head of cabbage, and carefully place it in the multicooker bowl. Pour a glass of sauce and a glass of water into the bowl.
8. In the "Stew" mode, cook for an hour.

Recipes for making cabbage cutlets are many and varied. Here is the one that uses sauerkraut. This product is worthy of a special talk.
In many respects, sauerkraut is more useful than fresh. The reason for this is the fermentative bacteria, which are responsible for the fermentation process. As a result of their vital activity, the product is enriched with substances, among which are vitamins C, B and P.
Sauerkraut is also useful for weight loss, as it contains tartronic acid, which blocks the synthesis of fat from carbohydrates.
The benefits of this product are especially great in winter and spring, with seasonal shortages. fresh vegetables.
But the same circumstance increases the harm that sauerkraut can cause with increased acidity of the stomach. This does not limit the harm that she is capable of causing. Because of a large number the salt used in the ferment can cause significant harm to hypertensive patients and people with kidney disease.
However, the harm is reduced to zero when the product is washed and then cooked.
To prepare cutlets, we need:

• Sauerkraut - 500 g;

• One and a half glasses of wheat flour;
• A tablespoon of sugar;
• Two tablespoons of oil, corn or sunflower oil;
• Half a glass of bread crumbs;
• Egg;
• Large onion;
• A teaspoon of baking soda.

Let's write down the recipe point by point:

1. Put the cabbage in a colander and knead it under a strong stream of water. After the water drains, grind it.
2. Rub the onion finely and fry it lightly.
3. Mix two-thirds of the flour, to which soda and sugar are added, with cabbage and onions, add the egg. Gradually add the rest of the flour while stirring the minced meat.
4. We form cutlets, bread them in crumbs.
5. We strongly heat the pan with vegetable oil poured into it and fry the cutlets.

White cabbage in batter, despite its low calorie content, is a tasty and nutritious dish. To make it, you will need:

• Head of cabbage;
• Half a glass of flour;
• Five chicken eggs.

White cabbage is prepared in batter in this way:

1. We fill the container with water so that the forks fit entirely in it, and boil it.
2. Blanch the vegetable in boiling water, then select the peeled top leaves from it. We repeat the operation until the leaves are removed. We do not touch the latter, near the stump, they are too rough and can harm the taste sensations.
3. To soften the selected leaves, place them in salted boiling water for 5 minutes.
4. We remove thick streaks from them and roll them into tubes.
5. Now let's get to the batter. Beat flour with chicken eggs and add three quarters of a glass of salted water.
6. Pour a thin layer of flour into a plate.
7. Pour a small amount of oil into the pan and heat it up.
8. We place each tube in batter, then in flour, and then fry.

For making batter original taste you can use spices. Which one to take, and which proportions to use in this case, you decide.
White cabbage in batter is ready.
Depending on the variety chosen, cabbage leaves can be tough, then they can be cooked wrapped in foil in the oven.
It is worth mentioning that the neglected upper leaves contain folic acid, which is well known for its use in preventing atherosclerosis.

Fresh white cabbage has a calorie content of 25 kcal. If vegetable oil was used in the process of its preparation, the calorie content ready meal increases by about two times. This quality makes cabbage an indispensable ingredient in salads and snacks, as evidenced by countless recipes.
Because of this, it is also very useful for those who want to lose weight. In order for the benefits to be complete, the recipes recommend using early varieties, the leaves of which are especially tender.
It is worth noting that the benefits of salads made from late variety cabbage are higher, since it contains vitamins and other valuable substances in full.
The ingredients we need:

• Forks of early cabbage;
• A tablespoon of oil, olive, sunflower or corn;
• Vinegar - 50 g;
• Salt and sugar about a teaspoon each.

We will deal with them as follows:

1. We clean the forks, remove the stump. Thinly chop the cabbage leaves, salt and knead. We squeeze juice out of them.
2. Put in a salad bowl or saucepan and season with vinegar and sugar, pour oil and let the salad brew. After forty minutes, the salad is ready.

There is another scenario for preparing a salad. To do this, the shredded vegetable is heated, stirring, in a saucepan with salt and vinegar. When the workpiece settles and becomes soft, it is cooled and sugar and butter are added.
The calorie content of the finished salad is 67.8 kcal.

Consider one more light salad, for which we need:

• Young white cabbage of an early variety - 400 g;
• Two cucumbers;
• A tablespoon of olive oil;
• A small bunch of dill.

Recipes for such dishes are rarely long. So:

1. Finely chop the cabbage leaves, dill and cucumbers.
2. Season with oil, mix well.

The dish is ready. Its calorie content is 94.5 kcal.
Low calorie content is the reason that recipes for these salads invariably appear in various health diets.
Now let's look at the recipes for cabbage side dishes. Medium and late varieties are more suitable for them, such white cabbage contains more fiber. The benefits of fiber include the ability to flush out waste and lower cholesterol levels.

To prepare a side dish, you will need the following components:

• 80 g of vegetable oil;
• Five onions;

• A tablespoon of powdered curry;
• 30 g of ground pepper and caraway seeds;
• Bay leaf - 2 pieces;
• Several carnations;
• White cabbage - 400 g;
• Several potatoes;
• Half a glass of thick tomato sauce;
• A glass of water or ready-made meat broth;
• Salt.

Let's describe the sequence of operations step by step:

1. Cut the onions into rings and fry them in hot oil in a deep saucepan.
2. Simmer the diluted curry for a few minutes over low heat.
3. Shred the head of cabbage and put it in a saucepan, adding seasonings. Then simmer the mixture, stirring continuously, for about 10 minutes.
4. Fill in the diced potatoes, add water or broth and tomato sauce.
5. Cook over low heat.

It is better to salt the finished dish before serving, removing from it Bay leaf and cloves.

For six servings, you need to take:

• Cabbage forks;
• One and a half glasses of buckwheat;
• Carrot;
• Two tablespoons of tomato puree;
• Two onions;
• Four tablespoons of vegetable oil;
• Ground black pepper and salt.

Let's write down the recipe point by point:

1. We will wash and clean the vegetables.
2. Divide the onion into cubes, grate the carrots on a coarse grater, finely chop the cabbage.
3. Preheat a frying pan with oil, pour onions and carrots into it and begin to simmer, stirring continuously, for three minutes.
4. Having laid out the cabbage, we continue to simmer and stir for another three minutes.
5. Lay in the tomato puree, stir again and remove from heat.
6. We spread it in a cauldron buckwheat, washed before and sorted out. Salt, pepper, add spices and mix.
7. Pour boiling water into the cauldron so that the water is several centimeters higher than the grocery bookmark.
8. We put an open cauldron on high heat. When its contents boil, reduce the heat to a minimum.
9. We close the cauldron with a lid and simmer for half an hour.

Our dish is ready.

Video recipe: Cabbage cutlets

Pickled cabbage recipe fast food with photo Fast cabbage type salad Ingredients: cabbage - 4 kg, carrot - 1 piece large, sugar - 1 tablespoon, salt - 1 tablespoon, peppercorns - 8-10 pieces, bay leaf - 2 pieces. Cooking the brine. To do this, boil 1 liter of water and pour salt and sugar into it (pour it into only boiled water). While the brine cools down, cook the cabbage. The first step is to chop the cabbage. This can be done both with a special device (shredder) and with an ordinary knife. Grate the carrots on a coarse grater. Mix cabbage and carrots by combining together. Press down on the cabbage a little to make it a little softer. Add bay leaf and pepper to cabbage with carrots and mix again. Put cabbage with carrots in a jar of 3 liter jar... We tamp the cabbage tightly in a bottle, pressing down with our hands (or a crush). Although it is possible to use special ceramic barrels for salting. Fill the cabbage with brine (if the cabbage is very tightly packed, you can pierce the cabbage with a knife so that the brine reaches the bottom and

You can get as much benefit as possible from cabbage in the cold season if it is properly salted or pickled. Cabbage obtained according to one of the proposed methods stands perfectly in the refrigerator for several months. For pickled cabbage to be dense and crispy, the pickling process must take place on the waning moon. Pickled cabbage "Straw" Finely chopped, with sunny orange stripes of carrots, pickled in brine white cabbage is distinguished by elasticity and pleasant sweet-sour taste. Preparing such a delicious snack is not difficult at all. It will take 3 days to get an incomplete 2-liter jar of pickled cabbage and the most common products: fresh cabbage- 0.5 heads of cabbage; carrots - 1 pc.; water - 750 ml; salt - 0.75 tbsp. spoons; sugar - 0.5 tbsp. spoons; black pepper - a few peas; Bay leaf. Cooking sequence: Finely chop the cabbage. Grate the carrots. Stir the cabbage and carrots in a 2 liter jar. To prepare the brine, boil all remaining ingredients (salt, sugar, black pepper and bay leaf). Wait for the brine to cool down. Pour vegetables over them. Seal cabbage with carrots so that liquid

Minced meat dishes Peking cabbage cabbage recipe with photo Peking cabbage is very useful. It contains a lot of mineral salts, and more vitamin C than white cabbage. Salads are most often made from Peking cabbage. But it is also good for preparing hot meals. When cooking Chinese cabbage, there is no that specific smell that appears when cooking white cabbage. Peking cabbage has no stalk. You just need to cut off the white thickened parts of the leaves. Although they can be eaten, just pour boiling water over them and they will become softer. Peking cabbage stuffed cabbage tastes slightly different from the classic ones. When boiled, Chinese cabbage becomes soft, but does not boil. These cabbage rolls are cooked in microwave oven... Instead of tomato paste, paprika was used, which colored the gravy orange. Therefore, the dish is suitable for those who tomato paste contraindicated. To prepare cabbage rolls with pork you will need: one medium head of Beijing cabbage; 500 gram minced pork; 1 teacup rice 1 teaspoon water salt; 1 carrot; black

Diet broccoli puree soup with cream An important place in the diet proper nutrition are occupied by vegetable soups. Pleasing to the eye, they allow you to use creativity in cooking, improvise with ingredients. Puree soups with a delicate texture occupy a special niche among the first courses. Not burdening the stomach, they are impressive exquisite taste, give a feeling of lightness. A bright representative vegetable first dishes - broccoli puree soup. Delicious and delicate, it will appeal to gourmets and devotees diet food... For cooking you will need: a head of broccoli; medium carrots; 1 onion; 2 tablespoons flour; 1/3 cup water 1 liter of broth (meat or chicken); cream with a fat content of 10% - 200 g; salt to taste. We cut the broccoli into separate inflorescences, carefully cut the stumps. Rub the carrots on a coarse grater. Fill with broth (for dieters - just water), salt, put on fire. Cook after boiling for about 9 minutes: with a longer boil, the broccoli changes color to brown. After that, take out the boiled ingredients and cool them slightly. Separate a few broccoli blossoms to decorate the finished dish. High capacity hand blender

Vegetable soup from seaweed - spicy This soup is a bit like Russian cabbage soup, but soy sauce and seaweed make it oriental flavor. Try to cook! And the amount of the most useful vitamins and minerals in this soup is simply off scale. To do this, you will need: 1 red onion; 1 bowl of prepared seaweed; 1 red bell pepper; 5-6 Peking cabbage leaves; 2 tablespoons red beans 1 teaspoon salted pepper paste 1 tablespoon of soy sauce 1/3 teaspoon sugar salt to taste; 2 liters chicken broth with pieces of meat; 1 tablespoon of sunflower oil. Cook first meat broth from any meat. Remove the meat, and be sure to strain the broth. Pour it into a clean saucepan and put it on fire. Remove the seeds from the pepper and cut into strips. Take ready seaweed... Cut the Chinese cabbage leaves together with the thickenings into long ribbons. Cut the onion into half rings. Fry it on vegetable oil... Add bell pepper, stir and cook for another 5 minutes. Put the fried onions and peppers in the boiled broth.

How to cook Brussels sprouts in the oven Ingredients: Brussels sprouts - 300-350g; milk / cream - 350-400 ml; butter - 50 g; hard cheese - 50-100 g; large egg - 1 pc .; flour - 2-3 tbsp. l .; ground crackers without flavorings - 3-5 tbsp. l .; salt; pepper; nutmeg; vegetable oil. Miniature variety kale- Brussels sprout is distinguished by a complex biochemical composition, it belongs to effective therapeutic agents and foodstuffs important for a balanced diet. The specific taste of the vegetable with noticeable bitterness requires the culinary specialist to comply with certain cooking rules. A little spicy and hot spices, a delicate milk-cream sauce, an abundance of bread crumbs and Brussels sprouts turn into a spicy dish, not devoid of gastronomic sophistication. From the side of the stump, cross-shaped notches are made on the heads of cabbage so that the cabbage does not taste bitter, they are thoroughly washed. Boil until softened for about 10-15 minutes after boiling, throwing the heads into the milk. Vegetables boil faster without adding salt. The almost finished boiled Brussels sprouts are removed from the hot broth and allowed to dry. Beat the egg with flour, add spices: ground nutmeg, black pepper and

Fried pies with cabbage Ingredients: For the dough: flour - 4 cups (with a slide) yeast - 50 g fresh sugar - 1 tablespoon salt - 1 teaspoon sunflower oil - 3 tablespoons water - 2 cups frying oil For the filling: fresh or sour cabbage - 500 gr carrots - 1 pc (medium) onion - 1 pc (large) allspice vegetable oil for frying Just very, very wonderful recipe!!! The dough for pies is thin, tender and tasty. It is prepared very quickly and easily. This recipe has one plus: all the ingredients are plant-based, which means they are suitable for fasting !!! We start by diluting the yeast with sugar. Add: 1 teaspoon of salt 3 tablespoons of sunflower oil 1 cup of warm water Mix everything well. Sift the flour and pour the prepared yeast mixture into the flour. Mix everything well again. By this time, you need to boil 1 glass of water. The water should boil. Pour BOOST boiling water into the dough and quickly knead the dough. Pie dough

How to cook lazy cabbage rolls Ingredients cabbage - 1 kg meat - 1 kg onions - 2 pieces carrots - 1 piece (large) rice - 1 cup black pepper mol. - ½ teaspoon vegetable oil For fried lazy cabbage rolls+ more: breadcrumbs - 1 cup egg - 1 pc Classic stuffed cabbage rolls are minced meat wrapped in cabbage leaves. In lazy cabbage rolls, the process of wrapping in leaves is simplified. Lazy cabbage rolls are especially good in winter, when cabbage leaves are already tough and dense. I offer you 2 options for lazy cabbage rolls: fried and stewed in the oven. The ingredients are the same. Except for the breadcrumbs required for frying. How to cook lazy cabbage rolls in the oven Cut cabbage into small cubes. Dip in boiling water for 5 minutes (blanch the cabbage) until it becomes soft. Do not keep it for more than 5 minutes, otherwise it will completely lose its taste. We drain the water and set the cabbage to cool. Boil rice until cooked. Pass the meat through a meat grinder (preferably 2 times) along with onions and

Green homemade sauce for spaghetti Ingredients: spaghetti - 250 g for pesto sauce: pesto sauce - 2 tablespoons of cream - 200 ml for broccoli sauce: broccoli garlic cream - 200 ml cheese Spaghetti is a very convenient food: tasty, simple and versatile. We make the sauce based on boiling 250 g of spaghetti. Cook in salt water! Pour heavy cream into the pan. Of course, 33% is ideal, but this time I took 15% and it turned out great. They boiled down a little longer. Cook to thicken them a little. The cream begins to bubble up, as it were. Add 2 tablespoons of pesto sauce to the cream. And mix well. Pesto is just a wonderful sauce. Into the mixed green sauce lay out the finished spaghetti and stir again. Here is such a yummy we get. If you don't have a pesto preparation, take broccoli. Boil it for literally 2-3 minutes in boiling water. This cabbage cooks very quickly. Divide it into pieces and send it along with the garlic to a blender. You should get a smooth puree. Garlic is better in advance

Fried cabbage in batter Ingredients: cabbage egg rusks bread crumbs vegetable oil for frying A simple dish from the series: only cabbage at home - to get it done? So do it! We create something tasty and simple and cabbage. Separate the leaves from the roach and put them in hot water to cook for about 15 minutes. So long so that the leaves become completely soft. Cooking batter. Beat 2 eggs. Salt. Add spices to the batter to your liking. Moreover, since cabbage itself is tasteless, spices can be added sparingly, to the best of your perception. I added black ground pepper and just a little hot pepper Chile. We fold the cabbage leaf 2 times. Of course, not all leaves will turn out to be so even. But it doesn't matter. Is not holiday dish... Dip in batter. And then we roll in bread crumbs... Fry cabbage leaves on both sides until golden brown. Delicious, yes it is delicious. Bon appetit from the site « Tastier at home". If you have prepared this dish and you like it, then you can experiment. You can experiment with batter.

Cabbage casserole Ingredients: cabbage - 600 g spaghetti - 300 g vegetable oil - 4 tablespoons eggs - 5 pcs hard cheese - 50 g black pepper salt greens Cabbage casserole with spaghetti - one of the options for preparing a dish "from what is left." That is, if there is spaghetti and there is cabbage, you can cook it. If left braised cabbage and there is a pack of spaghetti in the drawer - you can cook too. Or you can just experiment with cabbage in the oven. So - let's try! Finely chop the cabbage and put in a preheated pan with vegetable oil. Stew the cabbage slightly so that it is soft. Season with salt to taste before the end of braising. Cook the spaghetti in salted water. Ideal and not boiled spaghetti is obtained when it is cooked at the rate of 1 liter of water per 100 grams of spaghetti. Put the cabbage in the bottom layer in a baking tray. Sprinkle with chalk pepper. Put the spaghetti on the second layer of the casserole. Beat 5 eggs separately and pour them into the cabbage casserole. Put the cabbage casserole in the oven for 20 minutes

Cauliflower in the oven Ingredients: cauliflower - 1 head hard cheese - 100 g vegetable oil - 2 tablespoons onion - 1 piece garlic - 2 cloves salt For Bechamel sauce: butter - 60 g flour - 60 g (3 tablespoons) milk - 500 ml salt pepper nutmeg Cauliflower in the oven is a very tasty variation of this vegetable. Cauliflower boil until "almost ready". It means that it should be ready-made, but not falling apart. Break the boiled cabbage (or cut) into whole pieces. We spread the cauliflower slices in a baking dish, the bottom of which is greased with vegetable oil. Now pour over the cabbage with vegetable oil and send it to the oven, preheated to 200 degrees. At this time, prepare the Bechamel sauce. Cooking according to the RECIPE posted on the site. But we make a threefold portion, i.e. we take 3 times more butter and flour than it is written in basic recipe... We need 500 ml of milk (2 times more). Adjust the thickness with milk

Cabbage rolls with mushrooms and rice Ingredients cabbage - 1 kg mushrooms - 300 g onion - 2 pcs (large) rice - ½ cup vegetable oil - 3 tablespoons flour - 2 tablespoons sour cream - 2 tablespoons salt On the pages of the "Taste at home" site we we have already prepared with you classic stuffed cabbage rolls with meat and not a classic stuffed cabbage roll in the form of a cake. 10 best recipes cabbage rolls (vegetarian, lazy, Asian ...) - Cabbage rolls recipes step by step with photos !!! Today one of the interpretations is cabbage rolls with mushrooms. Since the recipe for stuffed cabbage assumes the presence of rice in minced meat, we boil the rice until half cooked. Fry the mushrooms in vegetable oil. If you are lucky and you received a basket of gorgeous mushrooms (for example honey agarics or chanterelles) and decided to make cabbage rolls with them, then first there is a sense to boil them a little. Ordinary supermarket mushrooms are fried quickly and without boiling, and the "dangers" in fresh mushrooms no. Fry with the onion. We mix mushrooms with rice and salt. In the recipe "Cabbage rolls with meat" I wrote about the complexity

Japanese cabbage salad Ingredients: cabbage - 500 g carrots - 1 pc green onion - 50 g salt soy sauce - 2 teaspoons honey - 1 teaspoon vermouth - 2 tablespoons Apple vinegar- 1 tsp olive oil - 1 tablespoon Start cooking vegetable salad with sauce. It has all the zest and Japanese flavor. In general, sauces are an incredible thing. Add a little to ordinary cabbage - and what a charm it turns out. Mix: soy sauce, honey, vermouth, apple cider vinegar and olive oil. We take the quantity from the list of ingredients. Stir and set aside. Now prose begins, not Japanese poetry. Finely chop the cabbage for the salad. Three grated carrots. Mode green onions in the salad. Now mix everything gently and fill with Japanese sauce. If necessary, add a little salt. This salad is like Japanese poetry. It seems like our usual cabbage (almost Petrovsky cabbage), but some kind of wonderfully strange aroma. Sacrament! Enjoy together with the Taste at Home site. And read a few lines of Japanese poetry for

Vegetable cutlets with Jerusalem artichoke Ingredients: cabbage - 500 g Jerusalem artichoke - 500 g egg - 2 pieces semolina - 2 tablespoons of cream - 100 g vegetable oil salt Vegetable cutlets - good way diversify the daily menu. Stewed cabbage, fried, sauerkraut. And here are cutlets from the same cabbage, but with the addition of Jerusalem artichoke. Jerusalem artichoke is an incredibly healthy vegetable and grows like a weed in any country house. Jerusalem artichoke wash and clean. This is perhaps the hardest part of this recipe. Grind it in a blender. We also send cabbage to a blender. Mix with Jerusalem artichoke. Pour in the cream and boil a little (5 minutes maximum). Add eggs and semolina to the vegetable cutlet mixture (while it is hot). Mix everything thoroughly until smooth. We sculpt cutlets from the vegetable mass and fry them in vegetable oil on both sides. It turns out juicy and original vegetable cutlets. This is another recipe using Jerusalem artichoke on Taste at Home. Cabbage cutlets with the addition of mushrooms This is an independent, quite hearty, hot dish. It can be cooked throughout

Stuffed cabbage in the form of a cake Ingredients: cabbage - 1 kg minced meat - 0.5 kg rice - 1 cup eggs - 2 pcs onions - 1 pc (large) sour cream - 150 g tomato sauce - 3 tablespoons mayonnaise - 3 tablespoons deodorized oil - ½ cup Traditional dish are stuffed cabbage rolls with meat and rice. But today we have a festive cabbage roll for the whole family. Boil the rice until half cooked. Chop onions and carrots and fry in a pan. Add tomato sauce and simmer for another 5 minutes. Cut out the cabbage stalk from the cabbage, remove the leaves and boil the cabbage until the leaves are soft. Cut off the hard veins near the cabbage leaves. Now we take a large cake pan and cover the bottom and sides with cabbage leaves. We leave 5-6 leaves to cover our cabbage roll. Grind the remaining cooked cabbage in a blender. Cooking minced meat for cabbage rolls. To do this, mix: eggs, rice, chopped meat, carrots with onions, sour cream and cabbage, chopped in a blender. Salt and pepper the filling. Fill the cake pan with minced meat and carefully close it on top

Sour cabbage soup Ingredients: meat - 0.5 kg sauerkraut - 1 kg carrots - 1 medium onion - 1 piece (large) tomato sauce - 1 tablespoon pork fat - 1 tablespoon greens salt We begin to cook cabbage soup with broth for 2 , 5 liters of water. We took pork. Pork for cabbage soup is used only in the western part of Russia. So we use it. When the meat is ready, we take it out of the broth and cut it into portions. It seems to everyone that cabbage soup is of course with sauerkraut. But this is not necessary at all. It is imperative that the cabbage soup has a sour taste. But acid can be added with sorrel and even brine. Since we take sauerkraut, it must first be soaked in cold water and squeeze out. Then chop finely and dip into broth. We do the frying. According to "legends", real cabbage soup is characterized by the raw vegetables... But as far as I know, all our relatives from Yaroslavl cook them with frying (apparently a modernized version). We make frying from

White cabbage is an extremely healthy vegetable. It contains vitamins A, B1, B2, B5, C, K, PP and a very rare vitamin U. Cabbage also contains potassium, calcium, magnesium, zinc, manganese, iron, sulfur, iodine, phosphorus, fructose. It contains a lot of coarse fiber that aids in human digestion. What can you cook with white cabbage? We offer the most popular, time-tested cabbage recipes.

1. White cabbage salad with chicken

For this cabbage salad, except chicken fillet, you will need fresh cucumbers, cheese, eggs and mayonnaise.

2. Lean borsch with cabbage and mushrooms

Fresh white cabbage borsch with oyster mushrooms and tomato.

This cabbage recipe includes pork, grits, and sauerkraut.

4. Rich cabbage soup with sauerkraut

Lean cabbage soup is cooked without meat. And our recipe is with meat, such cabbage soup is called rich.

It is made from white cabbage, mushrooms, beans and prunes.

6. Lazy cabbage rolls with meat

Cabbage is one of the staples of our cuisine. Everyone loves light, tasty and healthy meals from cabbage, but not many people know that cabbage is not a native Russian plant, it was brought to Russia by Roman colonists. Our people quickly appreciated the nutritional and medicinal properties this simple and unpretentious vegetable and began to actively eat. Now it is even impossible to imagine everyday or even holiday menu without cabbage. How to do without cabbage soup or borscht, cabbage rolls or sauerkraut? Impossible and unnecessary! On the contrary, in order to be healthy, to fight disease and stress, cabbage should be on our table every day. And on this page I have collected the best, most delicious recipes from cabbage. Cook and be healthy!

• More than 100 varieties of cabbage are used in cooking, each variety differs not only in appearance, but also in taste. The most common cabbage varieties are: white cabbage, red cabbage (blue cabbage), cauliflower, Brussels sprouts, broccoli, etc.
• Wash the cabbage in cold water before eating. If the cabbage is placed in cold salted water for 10-15 minutes, then all insects will not come out.
• For salads, early or medium varieties of cabbage are best, they have a tender and juicy leaf.
• The cabbage is thinly chopped, then lightly salted and rubbed with your hands so that the cabbage lets out the juice, and the salad turns out to be more juicy.
• Fresh cabbage salad will turn out much tastier if it is seasoned with olive or sunflower oil and then add a little lemon juice or apple cider vinegar.
• To prepare sauerkraut for the winter, it is best to buy medium-sized cabbage. Winter cabbage varieties are characterized by a tough leaf and a small amount of cabbage juice.
• To reduce the smell of cabbage when cooking, add some vegetable oil to a saucepan.
• Cabbage should be stewed over low heat and covered, then the cabbage has time to release the juice, and you do not need to add water. Burnt cabbage spoils not only the appearance, but also the taste of the dish.
• To make the cabbage leaf soft on cabbage rolls, the cabbage is first boiled in water and then disassembled into sheets.
• In order for the boiled cabbage leaf to curl well and the cabbage rolls to turn out beautiful, a thick central vein is cut off on the cabbage leaf.
• Stuffed cabbage rolls will be much tastier if cooked in the oven.