Culinary recipes from cabbage

Cabbage is extremely useful. Contains proteins, carbohydrates, minerals, biologically active substances, organic acids, vitamins. Its fiber strengthens the intestinal peristalsis, that is, it promotes good digestion. Since cabbage has bactericidal properties, it suppresses the putrefactive microflora of the stomach and intestines.

Cabbage leaf is advised to apply to wounds, bruises, burns;to the head to relieve the headache. Cabbage juice is advised to drink with peptic ulcers of the stomach and intestines;it is useful for gastritis with low acidity, chronic colitis, liver and gallbladder diseases. Broth of cabbage with honey is a good tool in the treatment of cough and inflammation of the respiratory tract. Pickle sauerkraut is useful to drink not only after a hangover, but also with hemorrhoids, constipation, liver disease. Brine is also a high vitamin product, because it contains all the useful elements that are in the cabbage itself. When souring, all vitamins and minerals are fully preserved, and until the very spring. So sour is one of the best ways of preserving products.

There are no contraindications to the nutritional use of cabbage, except for peptic ulcer of the stomach and intestines, in which it is not recommended to eat raw salads from cabbage cabbage, as its coarse fiber can injure their mucous membrane. It is better, as mentioned above, to drink cabbage juice. In addition, with gastritis with high acidity, raw cabbage is also better to be excluded from the diet.

Vegetable stew with meat

For 1 kg of meat without bones, it will take 5-6 potatoes, 4-5 red tomatoes, 1 eggplant, 2-3 bell peppers, 2-3 onions, several cabbage leaves, 2 tbsp.tablespoons vegetable oil.

Cut the meat into small pieces and put in tagank, add oil, lightly salt and put on a small fire.

Wash, peel and cut into cubes potatoes, circles tomatoes and bell peppers, onions - rings.

Eggplant dip in boiling water, boil and peel, then cut. In the taganok over the meat put the prepared vegetables layers, slightly salting( do not overdo!), Instead of the lid cover the stew with whole cabbage leaves. Stew about 2 hours on low heat. Before serving on the table, remove from heat, cover with a large plate and quickly turn the taganok so that the dish lies on the cabbage leaves.

Cabbage cutlets

500 g cabbage, 5-6 st.spoons of milk, 2 teaspoons of semolina, 2 teaspoons of butter, 4 ct spoons of sour cream, 1 tbsp.a spoon of ground white breadcrumbs, 1 egg, salt to taste.

Cabbage chopped, add milk, butter and simmer on low heat until half cooked. Pour semolina and, stirring thoroughly, cook for about 10 minutes. Remove from heat, cool a little, drive in raw egg, sour cream, salt to taste. To dress for cutlets, roll in breadcrumbs and fry in vegetable oil over a small fire.

Casserole

300-400 g cabbage, 2-3 eggs, 2 tbsp.spoons of vegetable oil, salt to taste.

Cabbage finely chop, blanch in boiling water, discarded in a colander. On a heated frying pan with vegetable oil, put the cabbage, salt to taste and pour the beaten eggs. You can fry, you can put in a preheated oven.

As soon as the bottom crust blushes, turn the cake and lightly cook it under the lid on a small fire. You can serve with sour cream or ketchup, or sprinkle a casserole with finely chopped dill and parsley.

Cabbage-vegetable assortment

5 kg cabbage cabbage, 1 kg onion, 1 kg of bell pepper, 0.5 kg of carrots, 0.5 l of 9% vinegar and vegetable oil, 4 tbsp.tablespoons of salt, 300 g of sugar.

Chop onion, pepper, carrots and cabbage, add salt, sugar, oil, vinegar, mix.

Maintain a warm day, then spread it over the jars and cover with plastic covers. Keep refrigerated.

Delicious sauerkraut for quick use of

For 1 kg of cabbage and beets, 1.5 kg of carrots, 2 cloves of garlic.

For preparation of brine: 2 carnations, 3 peas of black pepper, 1.5 tbsp.tablespoons of salt( without top), 0.5 cups of sugar, 4 tbsp.spoons of 9% vinegar, 0.5 liters of water.

Shred cabbage, mash. Peel the beets and grate on a large grater, add to the cabbage. Peel carrots and grate on a large grater, add to cabbage Garlic let through garlic( or very finely chopped).All mix and pour boiling brine.

Preparation of brine: dip the spices into the boiling water, salt, sugar, boil for 2-3 minutes, remove from heat, pour vinegar, stir.

To spread out in small jars, cover with lids and store in the refrigerator for no more than a month. Cabbage is ready for use the next day.

Fast pickling of cabbage

For 4 kg of cabbage take 1 kg of carrots, 1.5 tbsp.spoons of salt, 0.5 cups of sugar and 1 liter of water.

To chop cabbage, grate carrots on a large grater, mix everything, rub with hands and tightly tamp into 3-liter jars. Dissolve the salt in water and pour into cans. Banks put in basins in case, when fermentation brine begins to pour over the edge. After 3 days, the brine is drained, add sugar, stir and pour into cans again. After that, cabbage is ready for use in 3 hours. Store in a cool place. The cabbage soaked in this way is stored no more than 2-3 months.

Cabbage winter salad

2 kg cabbage cabbage( you can use the early varieties), 1 kg of cucumbers, onions and carrots, 4 tbsp each.spoons of sugar and salt, 0.5 cups of sunflower oil, 1 glass of 9% vinegar.

Cabbage cabbage chop and wring out hands, cut the onions into rings, grate the carrots on a large grater, cut the cucumbers into circles, without removing the peel. Add the vegetables sugar, salt, butter, stir. Boil 1 -2 minutes, remove from heat, add vinegar, mix well. Expand on the banks, roll up, slowly cool under the blanket. Store in a cool place.

Cabbage, sauerkraut with juniper

4 kg of cabbage, 4 tablespoons salt, 10 g of juniper berries, 2 glasses of water.