What to cook from Chinese cabbage quickly and tasty: Labuda.blog

Recipes

What kind of dishes can you prepare?

Cutlets

Vegetarian

Necessary:

Half a head of Chinese cabbage.
Carrots: one piece.
Onions: two pieces.
Garlic clove: two or three pieces.
Potatoes: three or four pieces.
Egg: one piece.
200 grams of flour.
Half a cup of breadcrumbs.
Sunflower or olive oil.
Salt and spices if desired.

Preparation:

Let the peeled and washed potatoes cook.
Wash the petsai, dry it and cut it into small pieces.
Grind in a blender.
Peel and grate the remaining vegetables.
Mash the finished potatoes to a puree consistency.
Mix all vegetables in one bowl, add egg, seasonings as desired.
Stir until a homogeneous mass is formed.
Add flour in small portions, continuing to stir.
Form cutlets from the resulting mixture, roll them in breading and place in a heated frying pan with vegetable oil.
Fry until golden brown.

With minced meat

For cutlets you need:

Half a kilo of minced meat.
A third of a head of Peking cabbage.
A bunch of dill.
Egg: two pieces.
Sunflower oil.
Spices to taste.
Cereals.

Preparation:

Defrost the minced meat until it becomes soft and reaches room temperature.
Finely chop the washed cabbage leaves and dill.
Mix meat, two eggs and chopped herbs into a homogeneous mass.
Form small cutlets from the resulting mixture and roll in oatmeal, then fry in hot oil until golden brown.

Omelette

With Chiken

Necessary:

Cabbage: two leaves.
Egg: two pieces.
Half a sweet pepper.
Chicken meat or liver.
Carrots: one piece.
Vegetable and butter.
Salt pepper.

Preparation:

Grate the carrots, chop the vegetables and meat.
Mix in one bowl.
Place in a frying pan with heated vegetable oil and simmer for about five minutes.
Place the mixture back into the bowl and let cool.
Add two eggs and seasonings to the vegetables and meat, mix until smooth.
Heat butter and vegetable oil in a frying pan, pour in the omelette mixture and fry until done.

Vegetable

Necessary:

Chinese cabbage.
Bell pepper: one piece.
Egg: three pieces.
300 grams of milk.
Spices to taste.

Preparation:

Chop the vegetables and fry in a pan for a few minutes.
While they are frying, whisk the milk and egg mixture.
Pour the omelette mixture into the frying pan with the vegetables, close the lid, and cook over low heat for about fifteen minutes.

Garnish

Peking stew

Necessary:

Cabbage.
Half an onion.
One clove of garlic.
One tablespoon of soy sauce.
Pepper.

Preparation:

Coarsely chop the cabbage, chop the onion and garlic.
In a frying pan without oil, fry the onion and garlic for about a minute, then put the cabbage there, add soy sauce and three tablespoons of water.
Simmer over medium heat for about five minutes, then add pepper and leave to simmer, covered, for another ten.
Serve hot.

Fried with vegetables

Necessary:

Chinese cabbage.
Onion.
Carrots: one piece.
Bell pepper: one piece.
Tomato: one piece.
Three cloves of garlic.
Three tablespoons of soy sauce.
Sugar, ginger, sesame.

Preparation:

Chop all vegetables.
Fry chopped onion in a frying pan, then add garlic, then carrots.
Add pepper, fry for a couple of minutes, then add shredded Peking pepper into the pan and fry for about fifteen minutes.
Then add the tomato and reduce the heat.
Pour in soy sauce, add spices and sesame seeds, simmer for another couple of minutes.

Pancakes

Lungs

Necessary:

Cabbage.
Egg: four pieces.
Flour.
Dill, sesame, salt.
Vegetable oil.

Preparation:

Chop the petsai and dill and place in a large bowl.
Salt, add sesame seeds.
Add eggs, mix.
Add flour. Stir until smooth.
Spoon the resulting dough into a frying pan with heated oil and fry for a few minutes on each side.

Dense

Necessary:

Cabbage.
Carrots: one piece.
Potatoes: two pieces.
Onion.
Egg: one piece.
Two tablespoons of flour.
Vegetable oil.
Salt, herbs.

Preparation:

Boil and cool the potatoes in advance.
Chop cabbage leaves and place in a frying pan to fry.
Chop the onion and carrots, add to the pan along with salt and pepper, simmer for about ten minutes.
Place the prepared vegetables in a separate bowl, grate the potatoes into it, add the egg, flour and herbs, mix everything until smooth.
Spoon the resulting dough into a heated frying pan and fry on both sides until cooked.

Schnitzel

Simple

Necessary:

Cabbage.
Egg: one piece.
Breadcrumbs.
Vegetable oil.

Preparation:

Roll out the leaves with a rolling pin. Fold lengthwise and on top of each other, salt and pepper between layers.
Beat and salt the egg and coat the cabbage with it.
Then roll the future schnitzel in breadcrumbs and fry in vegetable oil until golden brown.

With cheese

Necessary:

Cabbage.
Egg: one piece.
Hard cheese.
Breadcrumbs.
Vegetable oil.

The recipe is the same as the previous one.

Between the layers of schnitzel you need to lay grated cheese and then coat it with egg, breadcrumbs and fry. This way the cheese will melt and the schnitzel will have a delicious hot filling.

Casserole

Vegetable

Necessary:

Chinese cabbage.
Tomato: one piece.
Onion.
Carrots: one piece.
Egg: four pieces.
Milk.
Russian cheese.
Butter.
Spices, herbs.

Preparation:

Chop carrots and onions, place in a frying pan and fry.
Chop the “Beijing” and add to the pan. Fry until half cooked.
Remove the skins from the tomatoes and cut into slices.
In a separate bowl, mix eggs and milk as for an omelet.
Add seasonings and herbs to the vegetable mixture.
Then place it in a baking dish and place tomato slices on top.
Pour in the egg mixture and sprinkle with grated cheese.
Bake in an oven preheated to 200 degrees for about half an hour.

With meat

Necessary:

About fifteen cabbage leaves.
Half a kilo of minced meat.
A glass of boiled rice.
Cheese.
Onion.
One clove of garlic.
Sour cream.
Salt pepper.

Preparation:

Place cabbage leaves in boiling water for five to seven minutes.
While the leaves are softening, mix the minced meat, chopped onion and rice, salt and pepper the mixture.
Line the bottom of the pan with some cabbage leaves so that their edges hang over the outside of the pan.
Place half of the meat mixture on the cabbage and cover with the remaining leaves.
Place the second half of the minced meat on top, wrap it in the free edges of the lower sheets.
Bake in the oven at 180 degrees for about half an hour.
Then take it out, spread sour cream on top and sprinkle with cheese, return to the oven for another ten minutes.
Serve directly in the form, hot.

Hastily

With added egg

Necessary:

Five to six cabbage leaves.
Egg.
Onion.
Salt pepper.
Vegetable oil.

Preparation:

Chop the onion and fry in hot oil until transparent.
Then add chopped cabbage to it, pour in a little water, close the lid and simmer for several minutes.
At this time, beat the egg, add salt and pepper, and pour into the pan.
Simmer covered until done.

Fried egg in a basket

Necessary:

Eggs.
Chinese cabbage.
Salt.
Butter.

Preparation:

Chop the cabbage leaves into strips, place in a frying pan with heated oil for a few minutes, and fry.
Push the cabbage to the edges of the pan, break the eggs into the middle without breaking the yolk.
Fry until done.

The scrambled eggs will look like they are in a basket of leaves.

Description and properties of pak choi

It is believed that the vegetable crop is a close “relative” of Chinese cabbage. Nevertheless, in the State Register of the Russian Federation it is identified as a separate variety. A brief description of its taste and appearance will help you understand what pak choy is. Unlike representatives of its kind, bok-pie (another name) does not form a head of cabbage.

Leafy rosette culture:

compact;
erect (height from 10 to 50 cm);
slightly spreading (diameter is sometimes up to 35-45 cm).

Despite all this, the petioles are tightly collected at the base and represent voluminous fleshy protuberances. The wide leaves are tender and crispy. Thanks to contrasting or relief veins, the plates form a light corrugated surface. In its taste, mustard cabbage resembles spinach leaves. At the same time, it has a certain piquancy and an unusual aftertaste.

More than 20 varieties of Chinese leafy cabbage can be divided into 2 groups. The first includes varieties with a light green color, and the second includes two-colored varieties (white petioles and dark green leaves).

Chinese cabbage pak choi and its beneficial properties

In East Asian countries, this vegetable is widely used in folk medicine. Tibetan monks used it to treat all kinds of inflammation, including cancerous tumors. To heal wounds, burns and ulcers, guests of the Sikkim monastery used freshly squeezed juice of the leaves.

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Celery cabbage contains the following beneficial microelements:

iron;
magnesium;
phosphorus;
potassium;
sodium.

It contains up to 80% vitamin C and A. Low molecular weight organic compounds help renew the skin at the cellular level and slow down the aging process. Vitamin C restores the structure of blood vessels, which ultimately become stronger and more elastic.

Useful components deserve special attention:

beta-carotene;
cellulose;
omega 3;
essential amino acids lysine.

Pak choy is a low-calorie product (13 kcal/100 g), so it is ideal for diets. In addition, the vegetable contains a high percentage of calcium in such a form that the microelement is easily absorbed by the body.

Chinese cabbage pak choi is recommended for diseases of the gastrointestinal tract, cardiovascular system, and anemia. It is prescribed to pregnant women, because the culture is rich in folic acid. Moreover, a set of essential microelements helps improve immunity and eliminate toxins and waste. Nevertheless, it is worth learning some secrets of how to cook pak choy in order to preserve all the beneficial properties of the vegetable.

General cooking rules

You can add any meat to the bigus, including chicken and duck. When choosing ingredients, remember that each type of meat takes a different time to cook. Chicken stews the fastest. Often smoked meats or sausages are added to bigus for an appetizing aroma and taste, and fresh tomatoes are replaced with tomato paste for piquancy.

The classic version of the dish is prepared in two frying pans. Cabbage with other vegetables and spices is stewed separately from the meat. When both components reach a state of semi-preparedness, they are combined into one cauldron. Another way is to first fry the meat, and after 20-30 minutes add chopped carrots, onions and cabbage to it.

It is better to take one half portion of fresh cabbage and the other half of sauerkraut. The basic recipe is supplemented with potatoes for greater satiety or minced meat with rice.

Chinese cabbage rolls with minced chicken “Lazy”

The ultimate easy-to-prepare dish, tender in taste and juicy. Excellent for those who do not like to spend a long time fiddling around in the kitchen and prefer low-calorie dishes with dietary poultry for difficult-to-digest foods.

For 3 servings measure:

200 g cabbage leaves;
500 g minced chicken fillet;
50 g dry rice;
2 carrots;
1 egg;
2 onions;
3 tbsp. l. low-fat (10%) sour cream;
2 tbsp. l. tomato paste (you can use Krasnodar sauce);
2 cloves of garlic;
vegetable oil;
a small bunch of parsley with dill;
2 laurel leaves;
3 allspice peas;
black pepper, salt - to taste.

The dish takes 90 minutes to prepare.

Nutritional value per 100 grams:

proteins, g – 8.73;
fats, g – 2.77;
carbohydrates, g – 5.85;
calories, kcal – 85.46.

Recipe:

The rice is boiled.
Onions and carrots are sautéed in vegetable oil.
Finely chop the cabbage.
Minced chicken, chopped cabbage, and sautéed vegetables are mixed. Add salt and ground pepper. Beat in the egg. Stir.
Form small cutlets. Place in a deep baking tray sprinkled with oil.
Sour cream is mixed with tomato paste. Add spices and chopped garlic. If the sauce turns out thick, dilute it with boiled water.
Lazy cabbage rolls are completely covered with sauce. Laurel, allspice, and sprigs of herbs are thrown on top.

Bake the dish in the oven at 180ºC for 40 minutes.

Beijing cabbage - 8 interesting cooking recipes for every taste!

Beijing cabbage, the recipes for which are typical of Asian cuisine, has recently been rapidly gaining momentum in popularity in our open spaces. This is facilitated by excellent taste characteristics and ease of execution of culinary compositions based on it.

When preparing salads from fresh vegetables, you should avoid using dairy and fermented milk products (milk, sour cream, cream) to avoid negative consequences for digestion.
Dishes of this kind will be more tender if you knead the shredded mass a little with your hands.
When cooked, Chinese cabbage leaves quickly become soft, so they do not need to be stewed or boiled for long.
Using the leaves for stuffing, they are removed from the white thickenings at the base and kept in boiling water for a couple of minutes.

Quick salad with Chinese cabbage and pickles

A recipe from the “easy as pie” series. Light, delicate in taste, crispy salad with excellent dressing.

A tasty, light and quite filling salad with canned tuna, ready in just 5 minutes. An excellent option for those who are on a diet and follow a healthy lifestyle. The tuna in the recipe can be replaced with poultry or other canned fish in its own juice.

Stuffed cabbage rolls with champignons

This flavorful dish is equally appropriate for a family lunch or a dinner party. And thanks to the presence of champignons, it will become a real gift for mushroom lovers. To prepare cabbage rolls from Chinese cabbage, a step-by-step recipe for which will be presented below, you will need:

300 g raw champignons.
300 g thick non-acidic sour cream.
200 g canned corn.
100 g butter.
40 ml tomato juice.
2 onions.
3 boiled eggs.
1 fork Chinese cabbage.
Salt, fresh herbs, drinking water, spices and vegetable oil.

Step #1. Onions and mushrooms are cut into not too large pieces and fried in melted butter.

Step #2. Once they are browned, they are completely cooled and combined with corn and chopped eggs.

Step #3. The resulting mass is spread on scalded cabbage leaves and decorated in the form of cabbage rolls.

Step #4. The resulting pieces are fried in vegetable oil and placed in a deep heat-resistant bowl.

Step #5. All this is poured with a mixture of sour cream, tomato juice, salt, water and spices, and then simmered until tender over moderate heat and decorated with chopped herbs.

This rich dish is perfect for a vegetarian lunch. To cook it in your kitchen you will need:

Delicious salad with Chinese cabbage and chicken breast

By the way, its most valuable parts are those that we are used to throwing away when cutting up white cabbage - the thickenings and the stalk. These very stems of Penkin cabbage contain a greater amount of vitamins than the leaves, so they are also advised to be used for food, only after being heavily chopped in advance.

Its leaves do not have a pronounced taste, I would even say that it is bland, so it complements absolutely any food, be it seafood, meat or vegetables.

When adding a lot of protein to a dish, remember that you may not have enough salt or sourness, so often such salads are seasoned not only with yogurt or mayonnaise, but also with sauces made with lemon juice or mustard.

Now I will share with you a recipe that is colloquially called “Snow White”, because it does not contain bright ingredients, even egg yolks do not go here.

Cabbage rolls with minced chicken, cottage cheese and mushrooms in the oven

A tasty, healthy, low-calorie dish. Prepared without rice.

For 4 servings measure:

8 leaves of Chinese cabbage;
300 g minced chicken;
2 tbsp. l. low-fat cottage cheese;
5 large champignons;
1 large tomato (fresh);
4 cloves of garlic;
250 ml 10% sour cream;
salt, herbs, pepper, spices - to taste.

It takes 60 minutes to prepare the dish.

Nutritional value per 100 grams:

proteins, g – 5.91;
fats, g – 0.65;
carbohydrates, g – 2.34;
calories, kcal – 38.69.

Recipe:

Mix minced meat, cottage cheese, finely chopped mushrooms and tomato in a bowl. Salt and pepper. Stir and beat out the minced meat.
Wrap the filling in blanched cabbage leaves as usual.
Chopped herbs and chopped garlic are poured into sour cream. Salt, season with spices, mix. If necessary, dilute the sauce with boiled water.
Stuffed cabbage rolls are laid out in a row in a rectangular baking dish or placed in a saucepan. Fill with sauce.

Stuffed cabbage rolls from Chinese cabbage with cottage cheese, chicken and mushrooms are baked for 35 minutes at a temperature of 180 ºС.

Cabbage soup with Chinese cabbage

This slightly modified recipe for a popular first course will surely appeal to true fans of Russian cuisine. To easily repeat it at home you will need:

1.7 liters of water.
400 g chicken.
400 g potatoes.
300 g Chinese cabbage.
120 g onions.
75 g carrots.
100 g sweet pepper.
300 g tomatoes.
Salt, aromatic seasonings and refined oil.

Even a beginner who does not have any special culinary skills can prepare this simple dish of Chinese cabbage. The washed chicken is poured with water and cooked for about half an hour from the moment of boiling, not forgetting to remove the resulting foam. After the designated time has passed, the meat is removed from the pan, cut into small pieces and returned to the gently bubbling broth. Slices of potatoes, thinly shredded cabbage and frying made from onions, carrots, peppers and tomatoes, pureed, are added there one by one. All this is salted, seasoned and brought to full readiness. Before serving, the cabbage soup is steeped briefly under the lid and only then poured into plates.

Bigus from fresh cabbage - the most delicious dish options

The main rule when preparing bigus is to simmer the food until the meat becomes soft and begins to fall apart. The cabbage should also become tender. If during stewing for a long time there is not enough oil and juice, it is permissible to add a little water to the pan, but the dish should not be liquid.

How to cook bigus from fresh cabbage to make your family dream about the national Polish dish? You should use different ingredients, change the recipe and modernize your favorite hot dish, which has become familiar.

With minced meat and rice

Meatballs are usually made from minced meat and rice. When these components are combined with cabbage, you get a low-calorie dish containing a set of vitamins and microelements. The minced meat reaches readiness quickly, so you should add cabbage to it literally 5-7 minutes after placing it in the pan.

Compound:

minced meat – ½ kg;
rice – 120 g;
cabbage – ½ kg;
carrots – 2 pcs.;
onions – 2 pcs.;
tomatoes – 3 pcs.;
butter – 50 g;
greens - a small bunch;
salt, ground pepper, spices.

The step-by-step recipe is as follows.

Boil the rice in salted water until almost done and rinse with cold water to prevent the grains from sticking together.
Place a frying pan with thick, high walls on the fire and melt the butter in it. Fry chopped onion and grated carrots over medium heat, then add diced tomatoes.
After 5 min. put the minced meat in a frying pan, salt it, pour in the spices and mix with the sautéed vegetables.
After waiting until the minced meat is slightly browned, add shredded cabbage leaves and simmer until it is ready.
In 8-10 minutes. Before the dish is finished cooking, add rice and mix the ingredients.
Place the bigus on a large plate, sprinkle with chopped herbs.

With Chiken

Chicken meat is tender, so the bigus will come out especially soft and delicious. In addition, poultry is cheaper than beef, which makes the dish budget-friendly. Adding garlic and dried seasonings, such as suneli hops, will help enhance the taste.

Compound:

chicken carcass – 1.5 kg;
cabbage – 1.5 kg;
potatoes – 300 g;
small onion – 2 pcs.;
tomatoes – 2 pcs.;
carrot – 1 pc.;
vegetable oil – 4 tbsp;
dried greens – ½ tbsp;
garlic – 4-5 cloves;
salt, ground pepper, spices.

The step-by-step recipe is as follows.

Prepare food: cut the chicken, separating the fillet from the bones and cutting into medium-sized pieces; Cut the tomatoes into cubes, grate the carrots, and chop the onion and cabbage separately.
Place the frying pan on the fire and pour oil into it. Sauté the onions, carrots and chopped garlic for 5-7 minutes, then add the chicken pieces. Fry them for 1-2 minutes. and immediately add cabbage.
Simmer the dish for about half an hour, then add chopped tomatoes, salt and spices.
After 5 min. add thinly sliced potatoes and simmer until done.

With pork

Pork is the most common meat for bigus.

The best choice would be a steamed or chilled piece, which will cook quickly and remain juicy. The meat of a young piglet is distinguished by a light pink tint and lacks yellowish streaks of fat.

Compound:

pork fillet – 1 kg;
cabbage – 1 kg;
sauerkraut – 300 g;
onion – 3 pcs.;
tomatoes – 3 pcs. (or 300 ml of tomato juice);
butter – 180 g;
salt, ground pepper, spices.

The step-by-step recipe is as follows.

In a thick-walled saucepan or cauldron, melt half the butter and sauté in it for 4-5 minutes. chopped onion.
Cut the pork into small cubes and add to the onion. Fry it on all sides, stirring the pieces.
After 8-10 minutes. supplement it with chopped fresh cabbage and washed and thoroughly squeezed sauerkraut. Lastly, add chopped tomatoes or pasta diluted in water. Mix the ingredients, adding salt and spices.
After 45 min. add the remaining butter, cut into pieces, into the bigus.

With sausages

Bigus with sausages will take on a German flavor, since in Germany sausages are added to many dishes.

Smoked sausages will create an absolutely irresistible aroma. With such a component, bigus will be eaten quickly and with pleasure. It is also good as a cold snack with beer. You need to take young cabbage so that it cooks in a short time and the sausages don’t fall apart.

Compound:

sausages – 300 g;
young cabbage – ½ kg;
small onion – 2 pcs.;
tomatoes – 1 pc. (or 30 ml of tomato paste);
carrots – 2 pcs.;
vegetable oil – 2 tbsp;
dried herbs – 1 tsp;
salt, ground pepper, spices.

The step-by-step recipe is as follows.

Pour oil into the frying pan and saute the chopped onion and grated carrots for 5-7 minutes.
Peel the sausages from the film, cut into thick circles and pour into the frying pan.
After 1-2 minutes. add chopped cabbage to them, mix the ingredients with tomato paste diluted in water or chopped tomatoes. Salt and add spices.
Simmer for about half an hour until the cabbage is soft.

With potatoes and smoked meats

The danger of smoked dishes lies in their ability to cause increased appetite. You can eat too much of them, although the potatoes and meat included in the bigus along with cabbage are quite high in calories. Still, this hot option will certainly be a success.

Compound:

smoked meats – 0.5 kg;
cabbage – 1 kg;
potatoes – 300 g;
small onion – 2 pcs.;
tomatoes – 2 pcs. (or 30 ml of tomato paste);
carrots – 2 pcs.;
vegetable oil – 2 tbsp;
dried greens – ½ tbsp;
salt, ground pepper, spices.

The step-by-step recipe is as follows.

Pour oil into a frying pan and fry grated carrots and chopped onions for 5-7 minutes.
Cut the smoked meats into cubes no larger than 0.5 cm in size and add them for frying.
After a few minutes, move the pieces of smoked meat and fill the pan with chopped cabbage. Simmer it for 10-12 minutes, then mix with smoked meats, tomato paste diluted in water, salt and spices.
Cut the potatoes into thin strips and add to the bigus in 15-20 minutes. until it is ready, mix the ingredients.

Recipe Variations

There are many different options for preparing kimchi, and each locality makes the dish differently. All of them have a bright piquant taste and simple recipes.

Korean instant kimchi

Ingredients:

4 kg of Chinese cabbage;
1 tbsp. salt;
4 tbsp. water.

To get the sauce:

1 tbsp. water;
1 tbsp. l. flour (rice);
1 tbsp. ground pepper (red);
½ tbsp. granulated sugar;
100 g daikon radish;
60 g apple;
1 tsp. salt;
1 tsp. ginger;
50 g green onions;
½ sweet pepper;
½ tbsp. peeled garlic;
30 g onions;
1/2 tbsp. fish sauce.

Preparation:

Divide the cabbage into 4 parts.
Pour water into a deep bowl and dissolve ½ of the prepared salt in it. Then sprinkle salt on each part of the head of cabbage and place them in the salty liquid so that the cut remains at the top. The duration of salting will be about 4 hours.
Swap parts at least once an hour so that they are evenly salted. This will give the leaves elasticity.
Drain the brine, rinse the cabbage several times in cold water, and dry.
To prepare the sauce, bring water with flour stirred in it to a boil. Add ground red pepper, salt and sugar, pour in fish sauce. Fans of spicy dishes are advised to increase the portion of pepper.
Peel vegetables and apples.
Grind bell pepper, apple, ginger, onion and garlic in a blender.
Cut the radishes into strips and the green onions into pieces (4 cm).
Mix all the crushed ingredients with the rice flour custard sauce.
Cut off the tough pieces from the cabbage and stuff it with the prepared mixture. Roll up the well-coated leaves and place them in a container.

Leave the snack for 4 days in a cool place.

With carrots

Prepared from ordinary vegetables and seasonings, the dish goes well with strong alcoholic drinks and is suitable as a side dish and a simple snack.

Components:

1.5 kg of Chinese cabbage;
5 tbsp. l. table salt;
1 onion;
1 tbsp. l. ginger root, crushed to a pulp;
5 garlic cloves;
a small bunch of green onions;
1 daikon;
1 carrot;
2 tbsp. l. paprika (sweet);
2 tbsp. l. flour (wheat or rice);
50 ml soy sauce;
2 tbsp. cold water;
1 tsp. hot pepper;
1 tbsp. l. granulated sugar.

Preparation:

Cut the head of cabbage in half, rinse with water and remove any damage.
Place the cabbage in a large bowl, sprinkling salt on each leaf.
Leave to salt for 2 hours, turning the leaves every 20 minutes. The vegetable will be saturated with juice, which will give it softness.
Cut the peeled carrots and daikon into thin strips.
Chop the green onions into pieces (5 cm).
Finely chop the white onion.
Pass the ginger and garlic through a press.
Pour water into a saucepan, add flour, stir the ingredients, put on fire and bring to a boil. Cook for about 10 minutes, stirring occasionally, until a consistency similar to thick jelly is obtained.
Remove the cabbage from the saline solution and rinse under running water.
Place sugar, garlic, ginger, pepper, onion in a large container, pour in soy and flour sauce. Then add the chopped vegetables and mix everything thoroughly.
Coat each cabbage leaf thickly with spices, fold into a roll and place in a container.

It will take 3 days to marinate the snack at room temperature.

Spicy kimchi

The taste and beneficial qualities of kimchi are determined by the duration of the fermentation.

Components:

2 large Chinese cabbages;
2 daikons;
1 carrot;
3 sweet peppers;
2.5 tbsp. salt;
20 tbsp. water.

For pasta:

20 dry chili peppers;
1.5 tbsp. boiled rice;
1 tbsp. l. sesame seeds;
0.2 tbsp. fish sauce;
1.5 tbsp. water;
1 onion;
2.5 tbsp. l. granulated sugar;
2 heads of garlic;
2/3 tbsp. chili powder;
ginger root (3 cm).

Preparation:

Cut the cabbage into 4 parts, chop each into pieces (4-5 cm).
Place the vegetable in a wide container and sprinkle with salt.
Cut the daikon into half rings and add to the cabbage.
1.5 tbsp. dilute salt in 20 tbsp. slightly warmed water. Pour into vegetables and leave for 3 hours.
After the allotted time has passed, rinse the cabbage thoroughly under running cold water.
To prepare the paste, fry sesame seeds and mix it with boiled rice. Grind all solid ingredients in a blender. Mix with fish sauce, water, sugar and chili powder.
Using gloves, coat the cabbage with the hot paste.
Add thinly sliced carrots and bell pepper rings to the appetizer.
Prepare a jar with a wide neck, place all the ingredients in it, leaving room for fermentation, press down with pressure and set aside for a day.
Place the juiced and fermented cabbage in a cool place for 2 weeks.

The recipe for the resulting salad requires long-term storage and is suitable for preparing all kinds of dishes, including hot ones.

With bell pepper

You will need:

1 kg of Chinese cabbage;
40 g table salt;
1.5 liters of purified water;
300 g red sweet pepper;
4 chili peppers;
1 clove of garlic;
5 ml soy sauce;
spices (to taste): dried ginger root, coriander, black pepper;
5 tbsp. l. salt.

Preparation:

Prepare a 5-6 liter saucepan, pour water into it, put on fire and bring to a boil.
Cut the cabbage without the stalk into 2 parts. Chop the leaves into small strips.
Salt the boiling water and add the cabbage into it gradually, in small portions. Compact with a masher.
Cover the container with the snack with a plate and place a weight on top.
After the pan has cooled, remove the weight - the plate should remain on the surface. In this case, there is no need to cover the cabbage with a lid.
Leave the pickling for 2 days in a room at room temperature.
After 2 days, drain the brine, rinse well and lightly squeeze the leaves.
Grind all ingredients using a blender, except for sweet pepper (cut into thin strips).
Combine the ingredients, mix thoroughly and place in pre-sterilized glass containers. Pour in the marinade, cover with a lid and set aside for 1 day.
Once small bubbles appear on the walls of the jars, store the kimchi in the refrigerator.

To speed up fermentation, add vinegar, sour apple or lemon juice to the appetizer.

With shrimps and greens

For this unusual recipe you will need:

3 kg of Chinese cabbage;
100 g carrots;
2 tsp. grated ginger;
100 g salt;
300 g kochukaru pepper;
20 garlic cloves;
2 tbsp. l. rice flour;
400 ml water;
2 tbsp. l. granulated sugar;
120 ml fish sauce;
50 g marinated shrimp;
1 onion;
200 g white radish;
8 green onions.

Preparation:

Wash the cabbage well, dry it, cut it in half, and then divide it into 4 more parts. Lightly moisten the leaves and coat with salt.
Place the pieces in a large container and leave for 3 hours, turning occasionally.
Remove the vegetable from the pan and rinse under running water.
Grate the carrots and radishes until you get long strips.
Pass the garlic through a press.
Chop the green feathers and shrimp with a knife, and grate the onion.
Pour water over flour and bring to a boil.
Add 1 tbsp to the mixture. l. sugar and cook for 2-3 minutes.
Cool the resulting mass with the consistency of jelly. Place ginger, onion, shrimp and garlic in it.
Mix the ingredients thoroughly, pour over the paste, add kochukara and fish sauce, mix well again.
Place the resulting paste on the cabbage leaves, spreading them evenly on both sides. Then roll into rolls.
Place the appetizer in a large saucepan and place in a warm place for 3 days.

The shelf life of kimchi with shrimp in a cool place will be no more than 20 days.

Preparing for future use: is it possible to freeze Chinese cabbage for the winter and how to do it correctly
Diet for weight loss using Chinese cabbage: principles, approximate diet, reviews and results

With red fish and pear

Components:

1 Chinese cabbage (2 kg);
3 Chinese pears;
green onion feathers;
1 radish (loba or daikon);
200 g kimchi sauce;
ginger root (3 cm);
50 ml fish sauce;
100 g red salted fish;
50 g salt;
50 g adjika yannem;
10 g sugar.

Preparation:

Chop the green onions with a knife (5 cm).
Combine salt and sugar and dissolve in water.
Cut the head of cabbage into 2 parts and rinse. Coat each cabbage leaf with saline solution.
Place the vegetable in a deep bowl and leave under pressure in a warm place for about 12 hours. After the allotted time has passed, rinse with water.
Peel the radishes and pears and cut into thin strips.
In a large bowl, mix vegetables and fruits, add fish sauce and yannem.
Grate the ginger root on a fine grater and combine with kimchi sauce.
Grind red fish and mix with ginger pulp.
Carefully coat all cabbage leaves with the prepared paste, layer with a mixture of green onions, radishes and pears.
Place the pickling mixture in a suitable container and place it under pressure for 2 days. Then put it in the refrigerator.

Kimchi with fish will be ready to eat in 7 days.

Preparing for future use: is it possible to freeze Chinese cabbage for the winter and how to do it correctly
Diet for weight loss using Chinese cabbage: principles, approximate diet, reviews and results

Fish cabbage rolls with squid sauce in a slow cooker

An unusual version of cabbage rolls for fish and seafood lovers. Instead of minced meat, chopped red fish is used here. There is also no rice in the filling. The dish is interesting and tasty. The squid sauce is especially good, which can be eaten not only as a sauce for cabbage rolls, but also simply with bread.

For 5 servings take:

head (750 g) of Chinese cabbage;
300 g noble fish fillet (pink salmon, salmon, chum salmon, trout, chub - to choose from);
egg;
onion;
200 ml water;
125 ml sour cream;
1 tbsp. l. flour;
squid carcass;
2 tbsp. l. olive oil;
lemon and black pepper, salt to taste.

It takes 40 minutes to prepare the dish.

Nutritional value per 100 grams:

proteins, g – 7.58;
fats, g – 3.95;
carbohydrates, g – 1.96;
calories, kcal – 75.08.

Recipe:

The fish fillet is chopped finely with a knife.
The onion is divided in half. One part is cut into half rings, the second into small cubes.
Minced fish is mixed with an egg and diced onion. Salt and season with pepper. Mix well.
There is no need to blanch the cabbage leaves in this slow cooker recipe. The head of cabbage is simply disassembled into separate leaves and the thickenings at the base are cut off with a knife.
Fish cabbage rolls are formed by wrapping minced fish in cabbage leaves in an envelope.
The multicooker is turned on to the “Frying” (“Express”) mode. Pour vegetable oil into a bowl and heat until bubbles appear.
Stuffed cabbage rolls are fried on one side for 10 minutes, on the second for 5 minutes. Keep the multicooker lid open.
Sour cream is diluted with water. Dissolve flour in the sauce. Pour the mixture over the fried cabbage rolls.
Close the multicooker and cook the dish without changing the program (“Frying”) for 5 minutes.
During this time, quickly wash, peel and cut the raw squid into small pieces. Pour into the sauce, salt and pepper to taste. Simmer the dish for another 3 minutes.

Fish cabbage rolls can be eaten without a side dish. Or serve with mashed potatoes, boiled rice, generously pouring the dish with sour cream and squid sauce.

Recipe for Chinese cabbage with cucumber and tomato

Ingredients:

Beijing cabbage - 4 leaves
cucumber - 1 piece
tomato - 1 pc.
granular cottage cheese - 3-4 tbsp. l

vinegar 9% - 1/2 tsp
olive oil - 3 tbsp. l
salt and ground black pepper - to taste.

Cooking method:

In this recipe, first of all we need to make a dressing and for this we need to mix olive oil, vinegar, salt and ground black pepper to taste.

Then finely chop the cabbage, carefully place it on a dish and pour a little dressing over it.

Next, cut the cucumber into small slices, spread them over the entire surface of the chopped leaves and pour a little sauce over them.

Now take a tomato, cut it into thin slices, place it on top of the cucumbers and moisten it a little with dressing.

All that remains is to carefully place the grainy cottage cheese on top and pour the remaining sauce over the entire salad.

This is a very bright and original salad that can be a decoration for anyone, even a festive or everyday table!

Chinese cabbage rolls in sour cream sauce

In this recipe, you can use any minced meat and long rice for the filling. It is better to use medium fat sour cream for the sauce.

For 4 servings measure:

600 g of Chinese cabbage;
350 g minced pork;
100 g onion;
a quarter cup of rice;
200 g sour cream;
dill - half a bunch;
salt, pepper, favorite spices for meat;
vegetable oil – 30 g.

It takes 50 minutes to prepare the dish.

Nutritional value per 100 grams:

proteins, g – 4.55;
fats, g – 6.99;
carbohydrates, g – 4.58;
calories, kcal – 101.31.

Recipe:

For the filling, mix minced meat, boiled rice, half of the sauteed onion, salt, and spices.
Stuffed cabbage rolls are formed from blanched cabbage leaves in the usual way. Place on a baking sheet.
The second part of the onion (diced) is fried in a frying pan. Pour in sour cream and season with spices. Boil over low heat until thickened.
The prepared hot sauce is poured over the cabbage rolls. Cover the baking sheet with food foil.

Bake the dish at 180 ºС for 30 minutes. Before completing the cooking process, sprinkle with chopped herbs.

How to cook cabbage rolls from Chinese cabbage: basic recipe

In the classic version, the filling is filled with minced pork and beef. The filling in which cabbage rolls are stewed is made from tomato paste.

For 5 servings measure:

head (1 kg) of Chinese cabbage;
400 g minced pork and beef;
70 g dry rice;
2 carrots;
2 onions;
1 tbsp. l. butter;
2 tbsp. l. tomato paste;
bay leaf;
salt, pepper (black, allspice), spices - everything to taste;
30 g vegetable oil;
200 g of water.

The dish takes 90 minutes to prepare.

Nutritional value per 100 grams:

proteins, g – 4.25;
fats, g – 6.30;
carbohydrates, g – 5.22;
calories, kcal – 96.

Recipe:

Rice is boiled using the standard method.
The Chinese cabbage, disassembled into leaves, is blanched for 2 minutes. Cool in ice water.
The leaves are placed on a plate.
Fry diced onion and carrot shavings for 7 minutes in a hot frying pan in a small amount of vegetable oil. The onion should become transparent, the carrots should become soft. Passed vegetables are cooled.
In a bowl, mix minced meat, boiled rice, and half the fry. The stuffing for cabbage rolls is salted (to taste) and seasoned with pepper. Knead well and beat out the minced meat.
Place one cabbage leaf on a cutting board and straighten the edges. Place a tablespoon of filling in the center or closer to the wide edge of the sheet.
Roll the cabbage into a roll, starting from the top edge. The sides are folded up and pushed inside with a finger. The result is a neat little cabbage roll that holds its shape well and does not fall apart when stewing. All cabbage rolls are rolled in this way.
Melt butter in a frying pan. Fry the cabbage rolls in it on both sides for 1 minute.
The blanks are placed in a cauldron (a pan with thick walls). The second part of the vegetable frying is mixed with tomato paste and water. Add salt, ground pepper, laurel. Stir and pour over cabbage rolls.
Place the dish over high heat until the liquid boils. Then reduce the flame and simmer the cabbage rolls in a slowly simmering sauce for 30 minutes.

The dish is served hot, with a lot of gravy in which cabbage rolls from Chinese cabbage were stewed. You can serve sour cream or mayonnaise separately with the dish.

Beijing cabbage - benefits and harm

Petsai, salad, Chinese or Chinese cabbage - all this is the name of one - biennial vegetable crop of the cabbage family, a subspecies of turnip. However, this plant does not live to reach adulthood, because in the first year of life the cabbage leaves reach their flavor zenith. In China, the healthy vegetable began to be grown back in the 5th-6th centuries, and several centuries later it was exported to Japan, Korea, Indonesia, and only then to European countries.

The benefits of Chinese cabbage lie in its rich vitamin composition. For example, if we compare this plant with its white cabbage sister, then the Chinese version will have four times more ascorbic acid, and the protein content in the leaves will be 1.5-3%. Beijing has a lot of vitamins B, PP, A, C, as well as potassium and citric acid.

Is it possible to eat Chinese cabbage regularly? Doctors agree that it is possible, because it has a number of medicinal properties:

It is recommended for people predisposed to cancer. It is able to remove heavy metals from the body and prevent the development of radiation sickness.
Due to the high content of amino acids, Beijing tea increases the body's protective functions.
It has a beneficial effect on the gastrointestinal tract, helps cleanse the intestines and helps cope with constipation.
Strengthens the nervous system, helps overcome depression and better cope with stressful situations.
Traditional healers advise rinsing your mouth with Peking cabbage juice for stomatitis and inflammation of the gums.

Despite all the advantages of Petsai, it will not be useful for everyone. Nutritionists do not recommend eating it for those who suffer from high stomach acidity, gastritis, pancreatitis or ulcers. It will also bring a lot of discomfort to people with increased gas formation in the intestines. Everyone else can appreciate the benefits of this amazing vegetable.

Diet vegetable mini cabbage rolls

A vegetarian dish that is also suitable for those who are fasting. Neither rice nor meat are present in these cabbage rolls. Nevertheless, the food turns out tasty and extremely light.

For 4 servings measure:

10 leaves of Chinese cabbage;
3 large onions;
3 large carrots;
2 thick-walled bell peppers;
30 g vegetable oil;
pepper, salt.

It takes 20 minutes to prepare the dish.

Nutritional value per 100 grams:

proteins, g – 1.03;
fats, g – 2.64;
carbohydrates, g – 3.44;
calories, kcal – 42.64.

Recipe:

Onions and carrots are sautéed in vegetable oil for 5 minutes.
Add sweet pepper (diced). Simmer for 2 minutes. Salt and pepper. Cool.
Minced vegetables are wrapped in blanched cabbage leaves.

Stuffed cabbage rolls are placed in a saucepan. Simmer by adding salted water for 10 minutes.

Video

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Chinese cabbage is a herbaceous plant that is great for salads. Its leaves are thinner and softer than white cabbage, and in terms of benefits it is not inferior to its white “relative”. Chinese cabbage is used in the preparation of salads, first and second courses; it is also pickled and dried. In this collection, our chefs share recipes for Chinese cabbage dishes with photographs and step-by-step cooking instructions.