Thanks to a large number water and fiber, as well as small nutritional value preparing meals from white cabbage holds a special place about many weight loss programs. This plant has a huge multivitamin composition, therefore diet recipes from cabbage are extremely popular. Plus, these dishes are easy to prepare, so they'll take their rightful place in your diet.

On this page you can familiarize yourself with recipes for dietary cabbage dishes and learn how to cook diet cutlets from cabbage. Also you will learn the recipe fried cabbage and other dishes from this biennial plant.

Diet cabbage cutlets "Vegetarian"

Ingredients:

550 g white cabbage, 750 g yellow potatoes, 1 large onion, 1/2 cup wheat flour with bran, 1 tbsp. a spoonful of unrefined vegetable oil, ready-made vegetable sauce, 3 tbsp. tablespoons of bread crumbs.

Cooking method:

1. Before preparing this dietary meal Divide cabbage into leaves, wash, chop. Peel the onion, cut into small rings. Put the cabbage and onions in a double boiler. Bring vegetables to readiness and let cool.

2. Wash the potatoes, boil them in their skins, cool and remove the peel. Then mince the prepared vegetables. Add flour, pour in oil and mix with a mixer until smooth.

3. From minced meat form small cutlets, roll in bread crumbs and steamed until cooked. Transfer to a dish or place on plates.

4. Pour vegetable sauce over each portion of "Vegetarian" cabbage and serve hot or cold as desired.

Fried cabbage recipe and dish photo

For this sauerkraut recipe, take 1 small head of cabbage, vegetable oil, 3 cloves of garlic, herbs, water, and salt.

Cooking method:

1. Chop the cabbage, put in a pan with hot vegetable oil, add water so that the cabbage is only covered with it. Season with salt and simmer, covered for 15 minutes.

2. Open the lid, let the excess liquid evaporate and over high heat. Pay attention to the photo of fried cabbage: usually the finished dish is served sprinkled with chopped garlic and chopped herbs.

Diet recipe for assorted vegetables

Ingredients:

550 g white cabbage, 1 medium carrot, 6 ripe tomatoes, 1 small onion, 1 parsley root, 2 tbsp. tablespoons of fresh cranberries, 1 green bell pepper.

Cooking method:

1. Before you start preparing this recipe for assorted vegetables, carrots must be washed and peeled, rinsed with boiled water, and then chopped with a blender or minced to obtain a homogeneous gruel.

2. Wash the pepper, remove the seeds, and cut the pulp into strips. Cut the onion into slices of any shape, and the tomatoes into delicate slices. Grind the parsley root in a blender.

3. Combine all components, pour in some water and mix. Simmer until tender over medium heat. (You can use a hot air oven or double boiler.) Allow to cool.

4. Wash the cabbage, divide into leaves, remove large veins. Cut into noodles and knead well with your fingers. Combine with vegetables, transfer to a salad bowl. Sprinkle a diet platter of vegetables with cranberries and serve without stirring.

Diet recipe for stewed cabbage with tomatoes

To cook stewed cabbage according to a dietary recipe, you will need 1 kg of cabbage, 2 heads onions, 5 tomatoes, vegetable oil, herbs, salt.

Cooking method:

Finely chop the cabbage, salt, let stand for 20 minutes. Stew the tomatoes a little in own juice... Put squeezed cabbage and tomatoes rubbed through a sieve into a saucepan, put on low heat. Fry finely chopped onion in oil, add to cabbage. Serve hot stewed diet cabbage with tomatoes.

Cooking white cabbage with cheese

Ingredients:

1 kg white cabbage, 50 g butter, 1 glass grated cheese, water, salt.

Cooking method:

1. Peel white cabbage, cut in half, put in boiling salted water and cook until soft.

2. Then carefully put the cabbage on a sieve, let the water drain, transfer to the pan, pour with melted hot butter, sprinkle with grated cheese and put in the oven for 5 minutes. Serve lightly chilled white cabbage with cheese.

What to cook from cabbage: diet pkhali

If you are a fan of cabbage dishes, and do not know what can be prepared from dietary cabbage, we offer you a recipe for Georgian pkhali. It can also be made with beets, spinach, bell peppers, green onions and onions. Vegetables are either boiled, or baked, or scalded (young cabbage, green onions), then crushed and mixed with dressing.

200 g of white cabbage.

For refueling: 90 g walnuts, 15 g of citric acid, 5 g of garlic, 20 g of herbs (cilantro, parsley, dill), 6 g of ground red pepper, 3 g of hops-suneli, water, salt.

Cooking method:

Remove the stalk from the cabbage. Cut the head of cabbage into 2 parts and boil in a little water. Throw the finished cabbage in a colander, allow to cool, squeeze and chop. Heat nuts with garlic, mix with chopped spicy herbs, add suneli hops, pepper, salt, citric acid and mix. Pour the prepared cabbage with the dressing. Serve diet pkhali as a separate dish or as a side dish.

Diet sauerkraut with sour cream and mushrooms

For this white cabbage diet dish, take 5-6 dried mushrooms, 4 glasses of sauerkraut, 1 glass of sour cream, fresh mushrooms, water, salt.

Cooking method:

Boil mushrooms. Pour the mushroom broth over the sauerkraut, boiled in boiling water and squeezed out. Then put chopped mushrooms, salt, cook, pour in sour cream, boil. Dietary sauerkraut with sour cream and mushrooms, served as an appetizer or as a side dish for meat.

How to cook vegetable cabbage rolls

Ingredients:

1 kg of cabbage, 3-4 carrots, 2-3 onions, parsley, celery, 2 tomatoes, 1 glass of sour cream, a little oil, water, salt.

White cabbage in Russia is one of the main products, therefore there are a great variety of dishes made from it. At one time, there was even a joke about a student lunch - on the first - cabbage with water, on the second - cabbage without water, on the third - water without cabbage. First of all, it is, of course, a variety of cabbage soup and borscht. Of the second courses, it is worth noting stewed cabbage and a variety of hodgepodge.
I will try to present you the most original dishes here.

BORSCH MOSCOW

100-200 g of smoked pork bones with skin (for broth), 2-3 beets, 300 g of fresh or sauerkraut, 1-2 carrots, 1-2 onions, 2 tbsp. tablespoons of tomato paste, 4 teaspoons of sugar, 2-3 tbsp. tablespoons of oil, 1-2 tbsp. tablespoons of 3% vinegar, 100 g boiled meat, 100 g of ham or ham, 2 sausages, sour cream, salt and herbs to taste.

Cook meat broth with the addition of bones and skin from smoked pork. Cut vegetables into thin strips. Lightly fry the carrots and onions, stew the beets and cook the borscht as usual, without seasoning with flour. Put pieces of boiled meat, sausages, ham or ham, sour cream, herbs in the finished borscht. You can serve unsweetened buns-donuts with garlic or cheesecakes with borscht.

CABBAGE, BEAN AND BACON SOUP

Serves 4:
2 tablespoons olive oil
1 red onion, peeled and finely chopped
6 strips of bacon, cut into thin strips
175 g white cabbage, finely chopped
2 tablespoons fresh parsley
600 ml chicken broth
150 ml white wine
1 can canned white beans, drained and rinsed
hot crispy bread

Heat up olive oil v large saucepan and fry the onion for 8-10 minutes. Add bacon and cook for 1 min.
Add cabbage and fry for 1 minute, stirring occasionally. Add parsley, broth and wine to a saucepan. Add the beans and cook for 10 minutes, until the cabbage is tender.
Serve on warmed bowls with hot crusty bread, sprinkled with fresh parsley on top.

FRESH CABBAGE SHIPS

Water - 2-2.5l;
whole piece of meat (beef or pork) - 500g;
fresh cabbage - 500g;
carrots - 1 pc.;
potatoes - 2 pcs.;
onions - 2 pcs.;
parsley root - 1 pc .;
parsley and dill to taste;
Bay leaf- 2 pcs.;
salt, peppercorns - to taste;
oil for frying vegetables.

Pour cold water over the meat, add parsley root, peppercorns, bay leaf, one whole onion and cook for 2 hours. Skim off the resulting foam during cooking. An hour after the start of cooking, the broth must be salted, then strain the broth, and discard the parsley root and onion. Add potatoes to the broth - one whole potato and one cut into fairly large cubes. Cook until the potatoes are tender, then knead the whole potato in the broth to thicken it.
Chop the young cabbage coarsely, if desired, together with the stump. Add to cabbage soup. Cut the carrots into strips and stew with the addition of oil until the color changes (the carrots should lighten), then add them to the cabbage soup. Cook for another 20 minutes. Optionally, you can add to the cabbage soup fresh tomatoes, after cutting them and slightly sweating in a separate bowl.
Finely chop the onion and add to a saucepan, bring the cabbage soup to a boil and reduce heat. Chop the greens, pour into the cabbage soup, let the cabbage soup boil and turn off the heat. Let it brew for 15 minutes. Season the cabbage soup with sour cream before serving.

ASSEMBLY SHIPS

200 g brisket, 200 g ham, 200 g pork, 200 g goose or other poultry, 800 g sauerkraut, 4-5 onions, 100 g butter, 1 tbsp. a spoonful of flour, roots, spices, salt and sour cream to taste.

Cut the brisket, pork, ham, goose or other poultry into pieces, add water, salt and cook until tender. Chop the onion, fry with sauerkraut, put in the cabbage soup, add roots, spices, fried flour and cook until tender.
Serve with sour cream.

CABBAGE BAKING WITH CREAM

300 g cabbage
1 egg
300 g noodles
butter
1 glass of cream
2 tbsp. l. sour cream
salt pepper

Cut 300 g of cabbage into strips and pour boiling water with salt, let stand for 5 minutes. Then drain. Add 1 egg, 300 g of boiled noodles, season with butter. Mix 1 glass of cream, 2 tablespoons of sour cream, salt, pepper, beat well. Grease the mold with oil. Put half of the cabbage, part of the noodles, again the cabbage, the noodles and pour over the sauce. Place in hot oven for 15 - 20 minutes.

Cabbage Schnitzel

Young cabbage - 1/2 head of cabbage; milk (or water) - about 1 glass; egg - 1 pc.; semolina - 4-5 tbsp.; salt to taste; vegetable oil

Disassemble the head of young cabbage into leaves, put them in boiling water and blanch for a few minutes. Place the leaves in a colander to drain the water.
Pour semolina into milk (or water) and leave it to swell. Grind the yolk with a little salt, add to the milk. Beat the protein into a foam and, stirring from bottom to top, combine with the rest of the milk-semolina mass. Season the resulting batter to taste with salt.
Heat vegetable oil in a deep frying pan. Fold each cabbage leaf in half, dip in batter and quickly transfer to the pan.
Fry on both sides for a few minutes. Transfer the cabbage schnitzel to a plate and eat hot with mayonnaise.

BAKED CABBAGE WITH CHEESE
White cabbage - 2 kg; butter - 60 g; finely chopped onion - 50 g; Wheat flour- 75 g; a little ground allspice; milk - 450 g; bay leaf - 1; cheese - 150 g; bread crumbs - 60 g; salt to taste.

Chop the cabbage, put in boiling water and cook for 10 minutes. Throw in a colander. Melt the butter in a frying pan and fry the onion in it for 5 minutes. Add flour, salt and pepper. Stir well. Pour milk in a thin stream, stirring continuously until it boils. Put the bay leaf and cook over low heat for 20 minutes. Remove bay leaves and add 3/4 cup grated cheese. Mix with cabbage, salt to taste and place in a high baking sheet. Sprinkle on top with the remaining cheese mixed with bread crumbs and place the baking sheet in a preheated (up to 210 C) oven for 15 minutes and keep there until the cabbage is slightly browned on top.

CABBAGE STEWED WITH PLUMS

This sweet cabbage cooked very slowly with nutmeg, sugar and ripe plums.

Serves 4:
450 g cabbage, cut the stump, chop the leaves
2 red onions, chopped thinly
4 very ripe plums, remove the pit, finely chop the pulp
1 garlic clove, crushed
grated nutmeg
a pinch of cloves
1 1/2 tablespoons brown sugar
1 1/2 tbsp apple cider vinegar
a piece of butter

Preheat oven to 180 ° C. Mix all ingredients except oil and transfer to ceramic oven dish.
Put a piece of butter on top, cover tightly and put on the bottom of the oven for 50 minutes - 1 hour, stirring several times.

1 small head of white cabbage (approximately 1.3 kg)
100 g long grain rice
30 g margarine or butter
2 small onions, finely chopped
450 g minced pork
15 g chopped dill
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
ground black pepper
800 g canned tomatoes
1 tsp sugar

Put an 8-liter saucepan on the fire, boil 6 liters of water in it. Cut and discard the cabbage stump. Place the kale in boiling water, cut side up. Use two large spoons to gently separate the outer leaves as they soften. Separate 12 large leaves and pat dry on paper towels. (Dry the leftover cabbage; you will use it next time.) To make it easier to wrap the cabbage rolls, cut the hard veins off the leaves.
Meanwhile, boil the rice as directed on the package. Place a skillet over medium heat and melt 15 g of margarine in it. Add half of the onion and sauté, stirring frequently, for 5 minutes. Transfer rice, minced meat, dill, nutmeg, salt and 1/4 teaspoon pepper to a small bowl. Mix well.
Preheat oven to 190 ° C.
Place the blanched kale leaves ribbed side up on a table. Keeping the knife almost parallel to the table, cut off the thicker parts of the sheet so that it becomes flat. Put 4 tbsp each. tablespoons of the filling in the center of each sheet. Fold the leaves to the sides to close the filling: Roll the edge and then completely wrap the leaf to create a neat roll. Place the cabbage rolls in a shallow saucepan.
Melt the remaining 15 g of margarine in the same skillet over low heat. Add remaining onion and sauté 1, stirring frequently, for 5 minutes. Add tomatoes with juice, sugar and 1/8 teaspoon pepper. Bring to a boil by crushing the tomatoes with a spoon. Pour the mixture over the cabbage rolls. Cover the pot with foil and bake for 1 hour.

MONASTERY STUFF

1 small head of cabbage, 0.5 cups of rice, 1 1/3 cups of milk or water, 2 onions, 2 hard-boiled eggs, 50 g of butter, 1 cup of sour cream, flour and salt to taste.

Cook rice porridge... Finely chop the onion and fry. Finely chop the eggs, mix with porridge and onions. Divide the cabbage into leaves, put in a saucepan, pour hot milk or boiling water over it and let stand for 15-20 minutes, then put it in a colander and let the water drain. Slightly beat off thickened petioles with a hoe. Put minced meat in the middle of each sheet, wrap in the form of a brick, roll in flour, fry on both sides, then put in a pan, pour over sour cream and bake in the oven.

LAZY DIGITS

0.5-0.7 kg minced meat
2 onions
1 small clove of garlic
1 tomato
1 tsp cognac
1 small head of cabbage
4-6 tbsp rice
mayonnaise or sour cream

Boil rice
Chop (chop) cabbage finely and fry. Salt.
Chop the onion and garlic, fry in vegetable or olive oil. As soon as the onion turns golden brown, add the minced meat and fry it. Salt, pepper, add spices - to your taste. When it's almost ready, add the grated tomato and cognac. You don't need to add tomato and cognac at all, but it affects the taste of minced meat.
Next, add in layers:
1. Half roasted cabbage
2. Boiled rice
3. Fried minced meat
4. The remaining half of the roasted cabbage
Fill with mayonnaise or sour cream - what is lying around in the refrigerator. Mayonnaise is usually thick, so you can dilute it slightly with water.

WINTER CABBAGE SALAD
Crispy fresh cabbage salad always popular at the table, even with children.

For 6 servings:
150 ml mayonnaise (preferably low in calories)
4 tablespoons natural yogurt or sour cream (preferably low in calories)
1 tsp granular mustard
1 tbsp white wine vinegar
1 tbsp lemon juice
250 g celery root, peeled and finely chopped
225 g white cabbage, chopped
1 large carrot, peeled and grated
1 bunch chives, finely chopped
2 red apples, cored and diced

Mix mayonnaise, yogurt, mustard, vinegar and lemon juice... Season with salt and pepper to taste.
Stir all vegetables and apple. Then pour over the mayonnaise dressing. Stir and refrigerate. Serve cold.

CABBAGE SALAD WITH CHICKEN AND PEAR

Cabbage - 300g; pear - 2 pcs. (hard, large); chicken - half of a chicken breast; salt, ground black pepper - to taste; white wine vinegar - 2 tablespoons; vegetable oil to taste.

Finely chop the cabbage, sprinkle with salt and mash with your hands. Transfer to a salad bowl, drizzle with vinegar and leave. Chicken breast rub with salt, wrap in foil and bake in the oven at 200C until tender. Allow the meat to cool, then disassemble or cut into small cubes.
Grate the pear on a coarse grater directly into a salad bowl with cabbage, so as not to lose the pear juice. Add chicken meat there. Mix all ingredients, add salt to taste, if required, and ground pepper, fill with vegetable oil.

CABBAGE SALAD WITH PRUNES

Fresh white cabbage - 300g; prunes - 200g; carrots - 1 pc.; sugar, caraway seeds, lemon juice - to taste; olive oil - 2 tablespoons

Finely chop fresh cabbage and scald with boiling water, then put in a colander and let the water drain. Place in a salad bowl and sprinkle with sugar and salt.
Grate peeled and washed carrots on a coarse grater and add to the cabbage. Cut the prunes into small pieces. Mix all the ingredients, add caraway seeds, sprinkle with lemon juice, add olive oil. Arrange salad on plates and garnish with whole prunes.

Go for it!

Well, now, as you asked, let's talk about harvesting white cabbage.

Since ancient times, one of the main food products of the Slavs in the winter-spring period is sauerkraut, when there is an acute shortage of vitamins and microelements. Sauerkraut, although easy to prepare, was not considered a dish for the common people. Russian princes on specially allocated plots of land - skits - grew cabbage for their families and squads, rightly believing that it gives strength and health. And how many Russian travelers were saved from scurvy by sauerkraut! An important feature of sauerkraut is the high level of vitamins both in the cabbage itself and in its brine. At the same time, in sauerkraut (or halves) cabbage, about 1.5-2 times more vitamins are preserved than in shredded cabbage. Sauerkraut and stored in accordance with all the rules, cabbage retains high vitamin activity for 6-8 months.
It is best to ferment cabbage in wooden barrels and vats treated with lye or fumigated with sulfur. If the container is new, it is poured with water and kept for 15-20 days, changing the water several times so that no tannins remain in the wood, otherwise the cabbage will be dark in color. For small containers, you can use sulfur paper wicks - they are set on fire and lowered into barrels. To prepare the wick, you need to melt the sulfur and immerse the strips of paper in it for a few seconds. If there is no sulfur, you can treat the container with caustic soda (80-100 g of soda per 100 liters of hot water), then the barrel is poured about a third and rolled for a quarter of an hour.
Most often, cabbage is sauteed as follows. A layer of clean cabbage leaves is placed on the bottom, then a layer of shredded cabbage, and so on until the barrel is filled with top. The "hill" is covered with a layer of whole leaves and a wooden circle with a load of cleanly washed stones so that the brine rises to the brim. Together with shredded cabbage, you can put whole heads of cabbage or their halves. Carrots, apples, lingonberries, bay leaves, caraway seeds improve the taste.

SAUERKRAUT.

CLASSIC METHOD:

10-12 kg of chopped cabbage, 200 g of coarse or 180 g of fine salt (iodized salt softens the cabbage), 50 g of sugar, 300 g of carrots.

You can add dill or chopped beets.

2nd way

10 kg of chopped cabbage, 150-200 g of salt, 20 g of caraway seeds, 150 g of peeled onions, possibly apples, carrots or mountain ash.

Damaged leaves are removed from the cabbage, it is cut in half and manually chopped onto noodles 2 - 3 mm thick, or the stump is removed and crumbled on a special cabbage shredder. Chopped cabbage is filled in wooden barrels, ceramic vessels or five-liter jars. At the same time, it is sprinkled with salt, caraway seeds, onions, chopped into rings, you can add apples, mugs of peeled carrots and peeled mountain ash. If the cabbage is loaded into wooden barrels, they are gradually lined with cabbage leaves so that the wood does not affect the taste, color and quality of the cabbage. Each layer of cabbage is well compacted by hand (or in the case of filling large barrels, the cabbage is trampled in white rubber galoshes) so that the cabbage displaces all the air. Salt and compaction release cell sap. When fermenting, the surface of the cabbage should be flooded with cabbage juice so that the air does not have access to the cabbage. If there is not enough cabbage juice, a salt solution is added to it (15 g of salt per 1 liter of water). The surface of the cabbage is covered with a lid and loaded with a well-washed stone, or the cabbage is reinforced with a wooden bar so that the cabbage is completely flooded during fermentation. The cabbage is left to ferment at 20 ° C (for 4-6 days), then it is moved to another place with a temperature below 15 ° C and left to ferment (for 4-6 weeks). When fermenting, the formed mold or mucus is removed from the pouring surface and, if necessary, a saline solution is added so that everything is flooded. Then the cabbage is moved to a room with a temperature of 0-10 ° C (so that it does not freeze), and the mold is removed from the surface and, possibly, a salt solution is added.

3rd way

For 10 kg of cabbage, 2 kg of carrots and 180-200 g of salt. We take the golden mean of 190g.

We cut it with anything in a large basin, about half of both, add half of the salt and crush it with our hands until juiced.
We dump it into the bucket. The same with the other half. Cover with a rag, put a plate, on it a 3 liter jar of water (load, you can have a pebble). EVERY day we pierce to the bottom with a stick - so that the gas comes out. When the juice turns from cloudy into transparent, you can take it out to the balcony, put it in jars and in the refrigerator. Tasty, beautiful color both raw and stewed.

4th way

10 kg of cabbage, 200-230 g of table salt.

Clean the heads of cabbage from green and damaged leaves, drill out or cut out the stump. Chop the cabbage with a long, sharp kitchen knife or on a special shredder. The shavings of properly chopped cabbage should be uniform in size, 3 to 5 mm wide. When pickling in a barrel, work in the following order: put a layer of whole leaves on the bottom, which protect the first portions of cabbage from crushing, then put a layer of shredded cabbage, sprinkle it with salt and tamp it with a wooden pestle or rammer. Cover the cabbage with a layer of cleanly washed leaves and a double layer of scalded canvas or gauze. put a wooden circle and oppression. For oppression, you can use a jar of water or a cobblestone. Limestone, shale, sandstone or cement products are not suitable for this purpose. The wooden circle should be constantly covered with juice.
If you ferment cabbage in small containers, grind it thoroughly with salt, then put it tightly in a bowl and tamp it so that the cabbage lets out the juice. Place the dishes filled with cabbage indoors at a temperature of 18-22 ° C. Under these conditions, it ferments quickly. During the fermentation period, constantly monitor the condition of the cabbage and remove excess foam. If cabbage is fermented in barrels, it should be pierced from time to time to the bottom with a well-washed and scalded wooden stick. When the fermentation process ends, the brine brightens, the cabbage settles and acquires a pleasant refreshing sour-salty taste, crunches on the teeth.
After the end of the fermentation process, transfer the cabbage to a cold place. Best conditions for storage of sauerkraut are created at a temperature of 0-2 degrees. At this temperature, the cabbage does not become overly sour. During storage, you need to ensure that the cabbage is covered with brine all the time and that mold does not appear. At higher temperatures, cabbage loses its quality.

5th method

Shredded cabbage - 10 kg, chopped carrots - 250 g, apples - 800 g, salt - 250 g, bay leaf - 2.5-3 g, cumin - 5 g.
A head of cabbage weighing 2-2.5 kg, carrots, garlic to taste. For 1 liter of marinade: a glass of granulated sugar, a glass of table vinegar, a glass of vegetable oil and 2 tbsp. tablespoons of salt.

The cabbage is cut into large plates and placed in layers in an enamel pan, sprinkling each layer with grated carrots and garlic. Then it is compacted and poured with hot marinade. Cover the cabbage with a clean cloth, put a plate on top, turned upside down, and a jar of water (oppression). In a day, the cabbage is ready. To prepare the marinade, these components are mixed and boiled.

WHITE CABBAGE, pickled with carrots and apples

10 kg of cabbage, 300 g of carrots, 150 g of apples .. 25 g of cumin or dill seeds, 200-250 g of salt.

Cook according to the 4th method. Mix chopped carrots and apples with cabbage.

WHITE CABBAGE, SURVED WITH KOCHANS

10 kg of cabbage, 200-250 g of salt.

Remove the covering leaves from the heads, cut the stump and cut the heads in half. Do not cut small heads of cabbage. Put the prepared heads of cabbage in rows in a barrel, alternating with shredded cabbage mixed with salt. Then cook in the usual way (see method 4).

GEORGIAN Sauteed Cabbage

1st METHOD:

For 6 servings:
1 head of cabbage, 1 beet, 1 pod of red hot pepper, 1 head of garlic, 150 g of celery (herbs and stalks), vinegar, salt

Cut the cabbage into large squares, the beets - into thin slices, the celery and pepper - into pieces, coarsely chop the garlic. Lay the cabbage and beets in layers, sprinkle with celery, pepper and garlic, and pour boiling brine at the rate of 1 tbsp. l. salt and vinegar in 1 liter of water, so that the vegetables are covered with liquid. Leave the cabbage for 2-3 days in a warm place, after which it is ready to eat. You cannot store such cabbage for a long time. It can be served both as a salad and as a side dish for meat.

2nd METHOD:

10 kg cabbage, 3-4 kg beetroot, 3-6 pods hot pepper... The composition of the filling: for 10 liters of water - 500-700 g of salt.

Peel and cut the washed beetroot into thin slices. Chop the pepper. Cut the head of cabbage into 8 pieces and place in a prepared bowl, shifting with beets and pepper. Cover with hot brine. Then proceed as in the usual pickling of cabbage (see method 4).
If you want the cabbage to be ready quickly. add 6-8 tbsp to the brine. tablespoons of vinegar.

Sauerkraut in 3 days

Chop the cabbage, grate the carrots, salt everything and put in a jar. After that, pour cold boiled water and leave in the room for 3 days. Periodically, you need to pierce the cabbage with a wooden stick. After 3 days, drain the brine, dissolve a glass of granulated sugar in it and pour over the cabbage again. Put the jar in the refrigerator. The next day, you can eat cabbage.

Pickled cabbage on hand

Scald the peeled and chopped cabbage, after a few minutes drain the hot water, and pour the broth in which the peeled potatoes were cooked into the bowl with the cabbage. In a small bowl, cabbage (it must be covered with a lid and pressed down with light oppression) will be ready in three days.

To quickly get cabbage, sauerkraut, you need to clear them of green, loose leaves. put in a deep bowl and, pouring salted boiling water over, bring the liquid to a boil again. Then turn off the heat, after half an hour remove the heads of cabbage or their halves from the cooling broth and rinse with cold water. Completely cooled heads of cabbage are folded loosely into a suitable bowl and poured cucumber pickle... Cooked like this, the heads of cabbage will turn sour in less than a month.

STERILIZED Sauerkraut

For 1 kg of sauerkraut, 10 g of granulated sugar

1st way:

Sauerkraut with juice is mixed with sugar, heated almost to a boil, slightly cooled and laid out in heated clean jars. The cans are closed, placed in a hot water sterilization tank and sterilized.
Sterilization time in Omnia jars: warming up to 90 ° C - 20 minutes, sterilization at 90 ° C: jars with a volume of 0.7 - 0.9 liters - 25 minutes, jars with a volume of 0.5 liters - 20 minutes.
At the end of sterilization, the jars are immediately cooled.

2nd way:

Sauerkraut with juice is mixed with sugar, heated in parts to almost a boil (up to 90 - 95 ° C), immediately laid out in heated clean jars and quickly closed with lids. The cabbage is heated in portions, best to fill two cans so that the temperature does not drop below 85 ° C before closing. After closing, the jars are turned upside down and left to cool.

In addition to fermentation, there are other ways of harvesting cabbage, for example, these:

CABBAGE, CANNED SPRAY HAND

2 kg of cabbage
3 carrots
3 tooth. garlic

Marinade:
1 l. water
0.5 cups vegetable oil
1.5 tbsp vinegar essence
1.5 tbsp salt

Chop the cabbage (do not crush), add the carrots and crushed garlic.
Boil water and add all the ingredients there. Pour the mixture of cabbage, carrots and garlic with the resulting brine. Ready to eat after cooling. Can be arranged in banks. In principle, it should be well stored.

CABBAGE MARINATED

1.5 kg cabbage
2 medium carrots
1 tbsp. vegetable oil
0.5 tbsp. vinegar, better than apple cider
2 tbsp. water
2 tbsp. l. Sahara
1 tbsp. l. salt
a few peas of allspice
Bay leaf
10-15 caraway seeds

Chop cabbage and carrots, mix. Boil the rest and pour over the cabbage, close the lid and leave in the room for 6 hours, and then put in the cold.

Well, if suddenly the sauerkraut turned out to be noticeably salty, then you should use these tips -

We are all familiar with cabbage since childhood. From it, grandmothers and mothers cooked delicious stuffed cabbage, stewed, fried, canned. She is one of the most frequent "guests" in the beds and gardens. This vegetable is especially popular not only in Russia, but, for example, in Germany, where traditional Bavarian sausages are added to it during the stewing process.

And if many people think that cabbage is good only for the daily menu, then we can say with confidence that even delicious dishes can be prepared from it that will decorate any festive table... Don't believe me? Read on.

One hundred clothes, all without fasteners

Everyone knows this riddle. Why is there a mystery, they even write poems about this white-headed beauty. And for good reason. After all, the benefits of this vegetable are really huge. It contains trace elements useful for the body, vitamins and a special vitamin U, which helps to heal stomach ulcers and improves the functioning of the digestive system.

Traditional healers have long been advised to use the sheets to treat various problems - inflammation, edema, heart disease.

What special dishes can be prepared from cabbage, except for the usual stuffed cabbage, borscht or bigus, for which a sauerkraut is used? We offer you a selection of non-trivial dishes.

It's chips!

We are used to making chips from potatoes. But culinary experimentation is so exciting. You will need:

• cabbage - 1 pc.;
• nuts - 50 g;
• lemon juice - 5 tablespoons;
• sunflower oil;
• salt pepper.

Wash the vegetable and cut into sheets. They, in turn, need to be cut into small pieces avoiding streaks. Combine lemon juice, oil and seasonings, pour over the sheets, put in a mold and sprinkle with nuts.

Bake for 1 hour at a temperature not exceeding 100 degrees. Any mayonnaise dressing is suitable as a sauce.

Where is the meat?

Yes, you won't see it in this recipe, but you can diversify your usual menu with cabbage cutlets. They are very popular in Bulgaria, where they are usually served with vegetable salad. You will need:

• cabbage - 0.5 kg;
• onion - 1 pc.;
• flour - 150 g;
• bread crumbs - 100 g;
• greenery;
• spices.

Blanch the vegetable in boiling water for 10-15 minutes, after disassembling it. Grind with a blender or meat grinder, drain the excess liquid. Add chopped onions, herbs and spices.

The flour will help the cutlets to keep their shape and not fall apart during the cooking process.

Form semi-finished products, roll them in breadcrumbs and fry until crisp.

You can serve with sour cream sauce... For it, you need to mix sour cream with a small amount of sugar, salt and pepper.

A little bit of Greece on your table

Lahanorizo ​​is a tricky name simple dish with a lot of advantages. In fact, it is a cabbage stew with rice. First of all, its undoubted advantage is that it lean dish, therefore, during the rejection of meat and fish, it will become a real lifesaver. Convinced vegetarians will also like it.

In addition, we will delight admirers of multicooker. Lahanoriza in such a miracle technique will turn out to be no worse than in a saucepan. In addition, you do not have to use a lot of dishes, from beginning to end, the dish will be cooked in one container.

So, it will require:

• cabbage - 0.5 kg;
• rice - 1 tbsp.;
• onions - 2 pcs.;
• tomato juice- 1 tbsp.;
• green onions;
• parsley dill;
• spices (pepper, salt, sugar).

Chop the cabbage into small strips and simmer for 10 minutes with chopped onions, carrots and green onions.

During the cooking process, monitor the condition of the cabbage, when it acquires a caramel shade - it's time to put rice. Together with it, you need to pour in tomato juice, it is he who is a feature of this dish.

Add 2 more glasses of water and leave to cook over low heat, stirring occasionally.

Serve lahanorizo ​​with chopped herbs. To add spice, you can add some chili peppers directly to the plate. And if you can't imagine lunch or dinner without meat, then you can add some fried bacon or smoked ribs.

Fragrant dish from the oven

If you have an oven, then the casserole with cabbage and cottage cheese will turn out to be truly unforgettable. But even if there is none, do not worry, you can cook it in a regular oven. Take:

• cottage cheese - 200 g;
• cheese - 100 g;
• cabbage - ½ head of cabbage;
• milk - 100 ml;
• eggs - 4 pcs.;
• garlic - 4 teeth.;
• onion - 1 pc.;
• flour - 2 tablespoons;
• starch - 1 tablespoon;
• spices.

Chop cabbage finely, mix with finely chopped onion and garlic, add spices and simmer in a pan for a few minutes. Add cottage cheese and some grated cheese.

In the meantime, prepare the Bechamel sauce in another container. For him, melt butter, add flour, and gradually pour in milk, stirring occasionally. Cook until thickened.

Separate the yolks from the whites and beat the two ingredients separately. First, put the yolks in the sauce, mix, and then add the proteins and starch.

Put the cabbage-curd mass into the mold, pour over the sauce and sprinkle with the remaining cheese. Bake for 40-50 minutes.

Dinner in Flemish

In the Netherlands, they love to cook cabbage with meat, so we advise you to try the original stuffed vegetable... Prepare the following products for him:

• cabbage - 200 g;
• cold cuts (pork, beef) - 200 g;
• broth - 100 g;
• cherry tomatoes - 3 pcs.;
• green peas - 30 g;
• spices.

Blanch the cabbage in boiling water, without disassembling it, for 15 minutes. After that, carefully separate the sheets and let them cool down. Meanwhile, grind the meat and season it with spices.

Fry chopped onions, combine with cherry and green peas, and then add to the minced meat.

Fold the leaves, starting from the smallest, in a pyramid, shifting them with minced meat. Roll up, secure with thread and put in a saucepan. Pour in the broth and simmer over low heat for 3 hours.

And you can also make pancakes from cabbage, Napoleon cake, various interesting snacks and other unusual and delicious food that will surprise and delight your loved ones and guests.

By the way, it has been proven that this vegetable also helps to get rid of the state of constant anxiety and fear - an excellent anti-stress for everyone. Feel free to experiment and enjoy it!

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 into only boiled water). While the brine is cooling 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 with 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 in 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" Thinly chopped, with sunny orange stripes of carrots, pickled in brine white cabbage is distinguished by its elasticity and pleasant sweet and 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 Chinese 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 over. 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 grams of minced pork; 1 teaspoon 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-sized 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. Cut the broccoli into separate inflorescences, carefully cut the stalks. 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. Separating a few broccoli blooms for decoration ready meal... 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 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 Chinese cabbage leaves; 2 tablespoons red beans 1 teaspoon salted pepper paste 1 tablespoon soy sauce 1/3 teaspoon sugar salt to taste; 2 liters of chicken broth with pieces of meat; 1 tablespoon of sunflower oil. Boil any meat broth first. 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 medicinal products and food products that are important for a balanced diet. The specific taste of a 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. Almost ready-made 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 COOL 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 glass egg - 1 pc Classic 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 ready-made 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 pepper and just a little hot chili. 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 roll in breadcrumbs. 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 spaghetti is left and there is cabbage, you can cook it. If there is still stewed cabbage and there is a pack of spaghetti in the box, you can also cook it. 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. Boil cauliflower until "almost cooked". 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 vegetable oil on top of the cabbage 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 at all classic stuffed cabbage rolls 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 chic mushrooms (for example honey agarics or chanterelles) and decided to make stuffed cabbage rolls with them, then first there is a sense to boil them a little. Ordinary supermarket champignons 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 piece 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 into 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 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 are a good way to diversify the daily menu. Stewed cabbage, fried, sauerkraut. And here are cutlets from the same cabbage, but also 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 make 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 the Taste at Home website. 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 glass of eggs - 2 pcs onion - 1 pc (large) sour cream - 150 gr 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

So, you decided to cook cabbage, it remains to find out what to cook from cabbage. First of all, cabbage dishes differ in the types of cabbage. There are dishes with white cabbage, dishes from savoy cabbage, dishes from Chinese cabbage or Chinese cabbage dishes. A wide variety of dishes can be prepared from cabbage: salads, first courses from cabbage, second courses from cabbage. Cabbage recipes are relevant almost at any time of the year. And there are a lot of ways to cook cabbage. You can choose how you cook the cabbage yourself. Of course, it is advisable to eat cabbage in fresh, so the maximum will be preserved in the cabbage useful properties... Sour cabbage is also the champion in the content of vitamins. Cabbage in brine is often used in salads and cold cuts. but cabbage can be cooked, for example, boiled cabbage, cabbage in batter, stewed cabbage... Many peoples have recipes for cooking cabbage, but kimchi or Korean cabbage has earned popular love with us. For this, white cabbage or Chinese cabbage can be used. Korean cabbage recipes help you cook delicious, savory salads and snacks, this is Korean cabbage with beetroot, korean cabbage with mushrooms, recipe for Korean cabbage with rice. But there are also more traditional for us cabbage dishes... These are, first of all, cabbage rolls, cabbage with rice, stewed cabbage with meat, bigus. For many, stuffed cabbage is the main dish of cabbage. We give you a hint on how to quickly cook cabbage for cabbage rolls. Cabbage for cabbage rolls in the microwave cooks very well. If you are interested in a delicious second course of cabbage, we also recommend cauliflower in batter, this is also instant cabbage. First, the cabbage is boiled, then fried a little in batter. Cabbage is also cooked in the oven. For example, a cauliflower casserole. Simple and delicious recipe instant cabbage, this is stewed cabbage with rice.

A separate group of cabbage recipes is cabbage preparations or cabbage twists. This is, of course, sauerkraut, pickled cabbage. Here you can specify such recipes from cabbage as cabbage with instant beets or cabbage with beetroot, cabbage in brine, cabbage with vinegar recipe, Korean cabbage recipe. The popularity of the last dish more and more often makes housewives look for information on how to cook cabbage in Korean. It's really a good option what to cook from Chinese cabbage. If you are cooking this cabbage for the first time, we recommend that you look at our cabbage recipes with a photo.