Savoy cabbage salad recipes video

How to cook cabbage rolls from savoy cabbage?

These leaves make the dish juicier and more tender than white leaves. The food is much healthier, because the head of cabbage contains many vitamins.

Ingredients:

• Savoy cabbage - head;
• parsley;
• minced meat – 470 g;
• pepper;
• carrots – 2 pcs.;
• salt;
• egg – 1 pc.;
• onions – 2 pcs.;
• oil – 2 tbsp. spoons melted;
• rice – 0.5 cups;
• broth - 250 ml meat;
• onion – 45 g green.

Preparation:

1. Wash the rice grains. Boil.
2. Grate the carrots. Chop the onion. Place carrot shavings in a frying pan. Cover with onion cubes. Pour in the oil. Fry.
3. Separate the leaves from the head. Trim off any thick spots.
4. Pour water into the pan. Add some salt. Boil. Place sheets. Boil for three minutes.
5. Mix rice with minced meat. Add frying. Mix.
6. Grind the teeth. Add to minced meat. Pour in the egg. Add some salt. Sprinkle with pepper. Stir.
7. Chop the greens. Combine with meat mixture.
8. Take a spoon. Scoop out the meat mass. Place on a sheet. Twist. Tie with an onion feather, which has previously been doused with boiling water.
9. Place the preparations in the pan. Pour in broth. Close the lid. Put it out. It will take an hour.

Savoy cabbage stewed

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Savoy cabbage stewed. Great healthy side dish. As it turns out, Savoy cabbage is more tender than white cabbage and has a pleasant taste. Step-by-step recipe with photos

Savoy cabbage makes a delicious side dish. Usually, even - as a rule, second (main) courses are served with a side dish. The exception, perhaps, is complex dishes that contain a side dish. For example, cutlets, chops, and fish are usually served with a side dish. But meat and potatoes (my favorite) are already a side dish - two in one.

Garnish (French Garner) - decoration. This is an addition to the main dish. Usually it serves not only to give the main dish a finished form, and even an aesthetic meaning, but also to give a contrasting additional taste. I often remember one story when I asked a friend who lived in Japan for a long time: “in a few words, what is special about Japanese cuisine?” He thought for a second and answered: “in the dish ‘chicken and rice’, chicken is a side dish for rice.”

In modern conditions, the concept of a side dish is much simpler, it is simply an addition to a dish - fried or stewed vegetables, boiled cereals, legumes, etc. However, there are complex side dishes that are not much simpler to prepare than the main dish.

Stewed cabbage with vegetables

Due to the fact that this type of cabbage is tender, the dish tastes pleasant.

Ingredients:

• salt;
• Savoy cabbage – 1 head;
• dry herbs;
• tomatoes – 2 pcs.;
• garlic – 3 cloves;
• sugar – 1 teaspoon;
• bell pepper – 2 pcs.;
• carrots - 1 pc.;
• olive oil – 4 tbsp. spoons;
• pepper;
• onion – 2 heads;
• parsley - 4 branches.

Preparation:

1. Remove the leaves that are on top. For cooking, use only a whole, undamaged leaf. To cut in half. Shred.
2. Pour oil into a saucepan. Chop the garlic cloves. Place in oil. Fry. Place cabbage straws. Sprinkle with sugar. Stir. Fry.
3. Add herbs. Add some salt. Add black pepper. Mix.
4. Chop the onion. Chop the pepper. Grate the tomatoes. Grind the carrots. Do not use the skin. Send to cabbage. Fry.

Savoy cabbage. Great side dish

Ingredients (2 servings)

• Savoy cabbage 1 head
• Garlic 2-3 cloves
• Olive oil 3-4 tbsp. l.
• Parsley 3-4 sprigs
• Salt, black pepper, sugar, dry herbs To taste

1. As it turns out, Savoy cabbage is much more tender than white cabbage and has a very pleasant taste. I once made delicious cabbage rolls from savoy cabbage. It is worth saying that savoy cabbage does not need to be cooked for long, otherwise an unusual smell may appear.

Head of savoy cabbage

Shred the cabbage with a sharp knife

In a deep saucepan, preferably with a thick bottom, heat the olive oil and fry the garlic cloves

Throw the chopped savoy cabbage into the saucepan. Gently stir with a spatula and fry over medium heat for 5 minutes

Add spices and simmer covered

Place the finished stewed cabbage on a plate and sprinkle with finely chopped parsley

Savoy cabbage stewed

Savoy cabbage stewed. Great healthy side dish

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In a slow cooker

Good for lunch for children and adults.

Ingredients:

• tomato – 1 pc.;
• pearl barley porridge – 1 cup, ready;
• onion – 1 head;
• beans – 1 can canned;
• garlic – 3 cloves;
• tomato paste – 1 tbsp. spoon;
• carrot – 1 pc.;
• cabbage - 1/4 fork.

Preparation:

1. Pour oil into the bowl. Set the “Frying” mode. Chop the onion. Place into a bowl. Fry.
2. Grate the carrots. Use a Korean carrot grater. Place in a bowl.
3. Shred the cabbage.
4. Cut the tomatoes into slices. Place in the oven. Stir.
5. Place the beans.
6. Place the porridge. Pour over pasta. Add some salt. Add spices.
7. Switch to the "Baking" program. Set the timer for half an hour.
8. Chop the cloves. Mix.

Stuffed with meat

The fillet in the cabbage turns out juicy, and thanks to the cheese and mushrooms the dish acquires a unique taste.

Ingredients:

• cabbage – head of savoy;
• chicken fillet – 570 g;
• cheese – 210 g hard;
• champignons – 320 g;
• mushrooms – 12 g dry;
• broth – 470 ml;
• onions – 2 pcs.;
• oil – 35 ml vegetable;
• sugar – 5 g;
• cream – 75 ml fat;
• garlic – 3 cloves;
• egg – 2 pcs. chicken;
• salt;
• wine – 110 ml dry white;
• marjoram – 1 teaspoon;
• flour – 2 tbsp. spoons;
• nutmeg – 2 teaspoons;
• oregano – 3 teaspoons dried;
• pepper.

Preparation:

1. Cut the head of cabbage from the side of the stalk. Open the leaves slightly.
2. Place in salted water. Boil for an hour.
3. Prepare a grater. Take the medium size. Grind the cheese.
4. Pour in the eggs. Add nutmeg. Mix.
5. Chop the mushrooms.
6. Chop the garlic cloves.
7. Heat the oil. Place the cloves in the pan. Fry. Get it. Place mushrooms. Simmer for seven minutes.
8. Add marjoram. Pour in cream. Mix.
9. Cut the fillet into layers. Beat it off. Add some salt. Sprinkle with oregano.
10. Take gauze. Spread it on the table. It should be several times larger than a head of cabbage.
11. Uncover the leaves in the cabbage. Cut out the stalk.
12. Place the filling between the leaves, starting from the center. First the mushrooms. Then stuff it with cheese.
13. Cut the chicken layers into three parts. Place between leaves. The last two layers should be without filling.
14. Collect the cabbage together.
15. Wrap tightly in gauze. To tie.
16. Pour water over mushrooms. Add onion. Add some salt. Add oil.
17. Place the head of cabbage. Boil for an hour.
18. Place in the oven. (180 gr.). Leave for half an hour.
19. Fry the flour in a frying pan. Pour in the broth that remains after cooking. Add nutmeg. Add some salt. Pour in the wine. Warm up.
20. Add sugar. Mix.
21. Chop the cabbage. Pour over the sauce.

Simple salad with crab sticks

If you have never cooked from this variety, then start getting acquainted with salad. Rich, with a minty, refined lightness, savoy cabbage salad will take its rightful place in your diet.

Ingredients:

• garlic – 2 cloves;
• cabbage – 320 g savoy;
• crab sticks – 100 g;
• olive oil – 2 tbsp. spoons;
• nut – 45 g walnut;
• mint – 35 g;
• lemon – 1 pc.

Preparation:

1. Chop the cabbage.
2. Take a frying pan. Place nuts. Fry without oil.
3. Grind the teeth. Tear the mint.
4. Squeeze the juice from the lemon. Combine with oil. Place garlic. Add spices. Stir.
5. Pour dressing over vegetables. Mix. Leave for a couple of hours.
6. Chop the crab sticks. Send the resulting cubes to the cabbage. Mix.
7. Sprinkle with nuts.

Savoy cabbage salad recipes

The combination of products in this recipe may seem simple and completely unremarkable, but as soon as this salad appears on the table, both admiration and surprise appear. It is incredibly bright, with the aroma of summer and freshness. Every housewife can decorate her table with cabbage salad, and very little time will be spent.

Required:

• 150 gr. cucumbers;
• 70 gr. savoy cabbage;
• 1 sweet pepper;
• 1 red onion;
• 10 gr. capers;
• 3 large eggs;
• 30 gr. vinegar;
• 20 gr. oils;
• 30 gr. mustard;
• 1/4 tsp. salt;
• 1/4 tsp. pepper

Savoy cabbage salad recipe:

1. Savoy cabbage is washed and chopped into thin strips on a board.
2. Wash the cucumbers and cut them into small cubes.
3. The onion is peeled, rinsed and cut into thin half rings.
4. Place the eggs in a saucepan, add water and boil for no more than twelve minutes. Then the boiling water is drained and cold water is added. After this, they are cleaned and cut into small slices.
5. Wash the sweet pepper, cut it, remove the seeds, cut off the veins. Once prepared, it is cut into strips.
6. Pour all the products prepared at this point into a salad bowl, add capers and mix.
7. The butter is mixed with mustard and vinegar. Add salt and pepper to this mixture, season the salad with it and mix everything again with a spoon.
8. Top with your favorite seasonings and herbs.

Unusual borscht with savoy cabbage

If you want to reduce the cooking time of your favorite soup and diversify its taste, then replace the usual cabbage with savoy cabbage.

Ingredients:

• water – 2 liters;
• garlic – 2 cloves;
• cabbage - savoy fork;
• onions – 2 pcs.;
• paprika pepper – 1 pc.;
• beetroot – 1 piece;
• potatoes – 5 pcs.;
• carrot – 1 pc.;
• tomato juice – 240 ml.

Preparation:

1. Chop one onion. You should get cubes.
2. Burak - in small blocks. Place in a saucepan. Pour in water. Add some salt. Boil.
3. Grind the potatoes. Send to vegetables.
4. Chop the second onion into slices, cut the paprika in the same way.
5. Place in a frying pan. Pour in the oil. Fry.
6. Pour in tomato juice. Put it out. Place in a saucepan.
7. Chop the head of cabbage. Chop the garlic cloves. Send to vegetables.
8. Boil. Add spices. Cover with a lid. Leave for a quarter of an hour.

Step-by-step preparation

1. First of all, place a deep, large frying pan on the fire so that it warms up a little. Cut 10 g of streaky lard into small pieces and place it on a hot frying pan over the entire surface, waiting until it melts. No oil is used in this recipe; everything is cooked in pork fat.
2. While the lard is melting, peel 2 medium-sized onions and then cut into large pieces. It is enough to cut one onion in half, then into 3-4 parts lengthwise and again in half.
3. Throw the onion into a frying pan with fat.
4. While the onion is frying, separate the savoy cabbage into individual leaves, wash them and cut them into large pieces.
5. Add the cabbage to the onion, when it becomes transparent and soft, fry the vegetables for just 1 minute.
6. Next, pour 3 tbsp into the frying pan. l. oatmeal and mix all ingredients thoroughly.
7. Pour 1 cup hot water over the cabbage, onion and oatmeal, then top with 500g sliced ​​pork belly.
8. Lightly salt and pepper the dish to your liking. You should not add too much seasoning as the pork belly itself is very aromatic and tasty. Cover the pan with a lid and leave the dish to simmer over low heat for 25-30 minutes.
9. 5 minutes before the end of stewing, add 2 coarsely chopped sausages to the remaining ingredients. It is preferable to add smoked Bavarian sausages, but they can be replaced with regular high-quality milk sausages. This dish can be served as a separate dish, in addition to a side dish, or together with fresh vegetables. If desired, when serving, Bremen-style Savoy cabbage can be sprinkled with a little sesame seeds or grated cheese.

Casserole with cabbage, rice and beef

Savoy cabbage can be used to make a delicious, nutritious and healthy snack.

Ingredients:

• cabbage – head of savoy;
• parmesan – 200 g;
• brown rice – 150 g;
• pepper;
• minced meat – 300 g beef;
• salt;
• carrot – 1 pc.;
• onion – 1 pc.;
• celery;
• oregano;
• tomato – 3 pcs.;
• parsley;
• pasta – 1 tbsp. tomato spoon;
• olive oil – 5 tbsp. spoons

Preparation:

1. Salt the water. Place the head of cabbage. Boil. Get it. Disassemble into leaves.
2. Boil the rice grains. They should be half-ready.
3. Chop the onion. Grind the carrots. Chop the tomatoes.
4. Pour oil into the pan. Place vegetables. Stew.
5. Throw in the minced meat. Pour in the paste. Add rice. Mix.
6. Sprinkle with herbs. Add some salt. Add spices. Mix.
7. Grate Parmesan.
8. Grease the mold with oil. Sprinkle with breadcrumbs.
9. Lay out some of the leaves, partially spread out the roast, sprinkle with cheese shavings. Repeat the process.
10. Preheat the oven. A temperature of 170 degrees is required.
11. Cook for half an hour.

Stuffed

• Cooking time: 2.5 hours.
• Number of servings: 8-10 persons.
• Calorie content of the dish: 2878 kcal.
• Purpose: dinner.
• Cuisine: French.
• Difficulty of preparation: high.

Stuffed Savoy cabbage is an amazing and very interesting-looking dish. Most often, meat is used as a filling, although sometimes it is also made from fish and other vegetables. It is better to stuff savoy cabbage rather than white cabbage, because its leaves are much more tender. The dish is difficult to execute and not everyone can handle it. However, if you manage to do it, you will be simply amazed.

• Savoy cabbage - 1 fork;
• salt pepper;
• minced pork and beef – 0.5 kg;
• egg – 1 pc.;
• bacon - 4 slices;
• milk – 0.1 l;
• carrot – 1 pc.;
• white bread – 2 pieces;
• onions – 3 pcs.;
• parsley - half a bunch;
• garlic – 1 clove;
• shallots – 2 pcs.

1. Place the head of cabbage with the stalk facing up and use a knife to cut the tough part crosswise. Spread the leaves.
2. Place the forks, stalk side down, in a large saucepan. Fill with water and let simmer for about an hour. Add some salt. Do not throw away the water after cooking.
3. Remove the crust from the bread and pour in milk.
4. Chop 2 onions, crush the garlic. Chop the parsley. Chop the bacon. Add all these products to the minced meat, add salt and pepper, add the egg and mix thoroughly.
5. Take out the forks and place them stalk side down. When it cools down, pull all the leaves apart.
6. Place a little minced meat into each layer, gradually forming a head of cabbage. Wrap it in gauze or a napkin and tie it with kitchen thread.
7. Chop the shallots, carrots and the last onion coarsely and throw them into the water in which the fork was boiled. Place the cabbage there and place it on the stove.
8. When the water boils, turn the heat to low. Cook for an hour.
9. Remove the forks from the broth and place in an oven preheated to 180 degrees for half an hour.

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Salad with bacon

Thin, curly leaves will give a beautiful appearance to the salad, and the taste will delight guests.

Ingredients:

• olive oil – 1 tbsp. spoon;
• Savoy cabbage – 550 g;
• garlic – 2 cloves;
• egg – 1 pc.;
• lemon juice – 1 teaspoon;
• bacon – 220 g smoked.

Preparation:

1. Shred the cabbage. Place into boiling water. Hold for a minute. Drain the liquid.
2. Place cabbage in a salad bowl.
3. Chop the bacon. Fry thin slices with added oil. Spread over cabbage.
4. Boil an egg. Cut. Place in the center of the snack.
5. Grind the teeth. Fry in oil. Pour the vegetable along with the oil. Sprinkle with juice.
6. Serve immediately.

Delicious preparation for the winter

For preparations, use only the late variety.

If you grow savoy cabbage yourself, it is better to cut it after frost. Thanks to the cold, it will improve the taste. Remove from the beds only in dry weather.

Ingredients:

• sugar – 65 g;
• Savoy cabbage - forks;
• black pepper – 7 peas;
• water – 1 liter;
• salt – 50 g;
• vinegar – 300 ml (9%).

Video

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Savoy cabbage is ideal for various salads. Unlike its white cabbage relative, it is not bitter and is never rude. It is with her that dishes acquire a special, amazing tenderness. Savoy cabbage salad recipes are recommended for children's and dietary nutrition. After all, they are not burdened with either excess calories or fiber. And the benefits of such dishes are incredibly great.