Cauliflower with original sauce
Required:
- cauliflower - 2 heads
- white bread (soft part, without crust) - 100 grams
- nuts - 15 pieces
- vegetable oil - half a glass
- garlic - three cloves
- wine vinegar (citric acid)
- greenery
- salt
Preparation:
Divide the cabbage into inflorescences, wash well, place in lightly salted water, cook until fully cooked.
While the cabbage is cooking, prepare the sauce:
Soak the bread in water. Chop the walnuts, add softened bread (after squeezing it out), garlic, and crush. Pour in vegetable oil and grind until smooth.
Add wine vinegar and stir.
Place the cabbage on a dish, season with sauce and sprinkle with herbs.
How can you season salads with fresh young cabbage?
You can season the salad with various ingredients, it all depends on your taste preferences.
If you want the salad to be more filling, use sour cream or mayonnaise. Lighter - vegetable oil. 1 Sour cream, salt.
2 Kefir, sour cream, mustard beans, salt, pepper.
3 Homemade mayonnaise.
4 Vegetable oil, salt, pepper, apple cider vinegar (lemon juice).
5. Olive oil, salt.
6. Sour cream, salt, pepper, French mustard.
7 Vegetable oil, honey, mustard, salt, pepper, lemon juice.
8. Yogurt, salt.
I sometimes add garlic, soy sauce, herbs, and sugar to the dressing.
If you are on a diet or watching your weight, you can season your cabbage salads with lighter dressings.
Cabbage salad goes well with:
- tomatoes
- cucumbers
- apples
- carrots
- radishes
- egg
- cauliflower or broccoli
- bell pepper
- sausage or meat and other ingredients
I suggest you try an interesting combination of products in a salad; the recipe has something in common with the Dniester salad, but this is a slightly different version of the dish.
Cabbage "From the hunt"
Required:
- cabbage (white) -1 kg
- fresh mushrooms - 250 gr.
- potatoes - 0.5 kg
- red pepper
- flour - 2 tablespoons
- vegetable oil - half a glass
- vegetable broth - 2-3 cups
- lemon acid
- salt
Preparation:
Peel and boil the potatoes. Cut the mushrooms into large slices and simmer, adding water and oil.
Coarsely chop the cabbage and scald with water (to which we add a pinch of salt and citric acid). Let the water drain and squeeze out the cabbage.
Grease the pan with oil, lay out in layers: cabbage, mushrooms, potatoes, leftover cabbage, pour in the sauce and bake until done (until the cabbage is soft).
Sauce:
Melt butter in a frying pan, add flour, fry until golden brown. Pour in the vegetable broth.
Add red pepper, citric acid and salt to taste. Bring to a boil, turn off.
Young cabbage salad with crab sticks and corn
Ingredients:
- 400 grams cabbage
- 250 grams of crab sticks
- 1 can of corn
- 30 grams of green onions
- 3-4 boiled eggs
- 20 grams of greens (dill, parsley)
- homemade mayonnaise for dressing
- salt and pepper
The salad is prepared quickly and very simply. Lovers of crab sticks will like it.
Preparation
1 You need to chop the cabbage.
2 Cut crab sticks into strips.
3 Boil the eggs, cool, peel and cut into cubes or strips.
4 Mix the ingredients in a salad bowl, add the corn, after straining the liquid from it.
5 Chop and add greens and mayonnaise to the salad.
6 Salt and pepper to taste.
Mushroom roll
Required:
- cabbage - 1 pc.
- fresh mushrooms - 250 gr.
- onion - 1 pc.
- boiled rice - 2 cups
- tomato sauce
- flour
- salt pepper
Preparation:
Wash the cabbage, remove the stalk, separate the leaves from the head and pour over boiling water (salted). Finely chop the mushrooms and onions and simmer for 10 minutes. Add rice, tomato sauce, red pepper and salt.
Place the prepared mass on 3 leaves of cabbage, roll it up and secure with thread. Roll the rolls in flour, lightly fry, add water and simmer until done.
The presented recipes are easy to prepare and do not require a lot of money, and their taste will appeal to even the most sophisticated gourmets.
Stewed young cabbage
Remove the top leaves from the head of cabbage. Rinse the cabbage under running water. Divide the head into two halves, then remove the stalk. Chop the young cabbage into thin strips.
Peel the onion, rinse and cut into small cubes.
Peel, wash and chop the carrots using a coarse grater.
Pour vegetable oil into a deep frying pan. Place the dishes on the stove and heat them well. Place the prepared onions and carrots in hot oil.
Fry vegetables over medium heat for 5 minutes. Remember to stir the contents of the pan periodically to avoid burning.
Add the chopped cabbage to the golden vegetable fry. Mix the contents of the pan thoroughly.
Simmer vegetables over moderate heat for 20 minutes.
Add tomato paste or sauce. Salt and pepper to taste.
Mix all the ingredients of the dish thoroughly, ensuring their even distribution. Simmer over moderate heat for another 5-7 minutes.
Delicious young stewed cabbage is completely ready. Place the contents of the pan on a plate and serve. Cabbage is good both hot and cold. Bon appetit!
Cooking tips:
- Instead of tomato paste (sauce), you can use fresh tomatoes. Vegetables should be washed, cored and cut into small cubes or grind in a blender. Add the crushed tomatoes to the pan at the same stage as the pasta. For a more delicate taste, peel the vegetables by first scalding them with boiling water.
- Tomato can be replaced with sour cream. In this case, the taste of the dish will be creamy and very tender. The product is sent to the pan 5-7 minutes before the end of cooking. Cabbage can also be stewed in tomato-sour cream sauce. To do this, the dairy product and tomato paste are mixed in equal quantities and then added to the rest of the ingredients.
- Various vegetables, meat, sausages or mushrooms will help diversify the taste of stewed cabbage. When using pork or chicken, you should consider the cooking time. You should put the meat in the pan first. Potatoes must be cut into small pieces and added to the frying along with cabbage. Mushrooms are placed immediately after onions and carrots, and sausages or sausage - at the very end of cooking. Tender vegetables such as zucchini, bell peppers or fresh green peas are added along with the gravy.
- Pressing garlic, allspice, bay leaf and your favorite aromatic spices through a press will help give the dish a piquant touch. Fresh parsley or dill, added at the end of cooking, will give the stewed cabbage new bright colors.
You can also prepare delicious stewed cabbage with meat.
Salad of young cabbage, cucumbers, tomatoes with sour cream dressing
Ingredients:
- 300 grams of young cabbage
- 200 grams of tomatoes (I used cherry tomatoes)
- 2 medium sized cucumbers
- 30 grams of green onions
- 20 grams of dill and parsley
Refueling:
- 3 tbsp. spoons of sour cream 20%
- 1 teaspoon French mustard
- 0.5 teaspoon salt
- ground black pepper to taste
I usually season a salad of tomatoes, cucumbers and cabbage with homemade aromatic vegetable oil mixed with salt and pepper. But today I decided to season the salad with sour cream, mixing it with mustard, salt and pepper.
Preparation
1 Cabbage should be cut using a knife or shredder.
2 Chop the cucumbers and tomatoes into strips.
3 Chop fresh herbs.
4 Prepare the dressing by mixing the ingredients.
5 Dress the salad and mix.
Tubes with cream
Dough : 500 g flour 250 g butter 250 g sour cream pinch of salt
Cream : 6 egg yolks 1 cup sugar 2 cups milk 4 tbsp. corn starch 250 g soft butter vanilla
Separately: metal tubes powdered sugar for sprinkling
Combine the flour with salt and butter, rub with your hands until crumbs form, then add sour cream and knead the dough. Wrap the dough in cling film and place in the refrigerator for 30 minutes. Lightly dust the table with flour and roll out the dough thinly to about 1-2 mm thick. Cut the dough into long strips 1.5 cm wide. Then wrap each strip around the tube, starting from the narrow side. Bake the tubes at 200 degrees for 10-12 minutes. Cool. Fill the tubes with cream and sprinkle with powdered sugar.
To prepare the cream: Whisk the egg yolks with sugar, vanilla and starch. Pour in milk, stir. Place over medium heat, stirring constantly until the cream thickens. Remove the custard from the heat and cool completely. (I place the bowl with the cream in cold water and stir until it cools completely). Beat the soft butter until fluffy, and then gradually add the cooled cream. Beat until smooth.
PS this recipe makes approximately 45 straws.
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Cabbage dishes
Since time immemorial, cabbage has been revered as a healing food rich in essential nutrients. It has long been an integral part of the daily diet of many people. It is used fresh, stewed, boiled and fried, in a variety of recipes for preparing delicious and simple dishes.
Surprisingly, no matter the type of cabbage, be it cabbage, broccoli, Brussels sprouts or any other variety, it will be equally good when stewed. However, let's start with classic recipes for preparing various cabbage dishes.
