Who else can boast such a variety of forms and a high content of nutrients? Only cabbage! It is easy to prepare many dishes from it - for every taste.
Cabbage
Cooking time: 60 min
IN 4 PORTS: • 500 g of white cabbage • 2 tables. tablespoons butter • 100 g margarine • 1 cup flour • 0.5 cup sour cream • 1 egg for greasing • salt • sesame seeds • 1 bunch of dill
1. Chop cabbage, chop dill. Put everything in a frying pan heated with butter, salt and simmer under the lid for 15 minutes. Cool, grind with a blender, add sour cream, flour and softened margarine.
2. Roll out the dough. Cut the mugs with a glass and put them on a baking sheet. Grease with egg and sprinkle with sesame seeds. Heat the oven to 180 ° C. Bake for 20 minutes.
VEGETABLE SOUP WITH RICE AND BRUSSELS Cabbage
Cooking time: 45 min
AT 4 PORTS: • 6 large tomatoes • 1 stalk of leek • 2 carrots • 3 table. tablespoons of vegetable oil • 2 petiole celery • 100 g of rice • 1 pod of yellow sweet pepper • 100 g of frozen green peas • 100 g of frozen Brussels sprouts • 50 g parsley • salt • ground black pepper
1. Cut the tomatoes crosswise, dip for 30 seconds in boiling water, remove the skin, chop the pulp. Cut leek into slices. Cut the carrots into strips. In a pan, heat 2 tables. tablespoons of oil and lightly fry the carrots. Add leek and brown everything.
2. Cut celery into slices. Bring 1.5 l of water to a boil in a large saucepan. Put leek with carrots and celery, cook over low heat for 10 minutes. Boil rice. Sweet pepper cut into strips. Heat the remaining oil in a saucepan and fry the pepper, stirring, 3 minutes. Add tomatoes and simmer together for 7 minutes.
3. In a boiling broth with vegetables, put frozen peas and cabbage, cook for 5 minutes. Add bell peppers with tomatoes, salt and pepper. Add rice to the soup and bring to a boil. Sprinkle with herbs.
WHITE PASTA PASTE
Cooking time: 45 min
AT 4 PORTS: • 500 g of white cabbage • 2 cups peeled walnuts • 2 bunches of cilantro • 3−5 cloves of garlic • 2 tea tablespoons of hops-suneli or seasonings for cabbage dishes • 1 table. spoon of olive oil • salt • ground black pepper
1. After removing the top sheet and stripping, chop the cabbage with a shallow straw. Boil for 10 minutes in a large amount of boiling salted water. Drain into a colander, let the water drain completely and squeeze additionally. Pass the cabbage through a meat grinder.
2. Chop walnuts. Wash, dry and chop finely cilantro. Peel and finely chop the garlic. Mix nuts with chopped herbs, garlic and dry seasonings. Pour olive oil and grind everything well with a blender. Mix with boiled cabbage, salt, pepper and mashed again. Allow to cool completely.
3. Serve the paste on lettuce leaves, decorating, if desired, with slices of red bell pepper or tomato slices. You can put the finished paste in the molds for mini-cupcakes, pre-lubricating them with vegetable oil, and then knock them onto plates with lettuce and carefully remove the molds.
Fish casserole with savoy cabbage
Cooking time: 50 min.
FOR 4 PORTS: • 2 pods of yellow and red sweet pepper • 1 onion • 2 tables. tablespoons of vegetable oil • 1 small head of savoy cabbage • 400 ml of fish broth • dried herbs • 600 g of fish fillet • 2 tablespoons. tablespoons of lemon juice • 200 ml of sour cream • 100 g of milk • 200 g of grated cheese • salt • ground black pepper • greens
1. Pepper, removing seeds, cut into cubes. Chop and fry the onion in vegetable oil until golden brown. Coarsely chop the cabbage and add together with the cubes of sweet pepper to the pan. Stew, stirring, 5-7 minutes.Pour in fish stock and season with salt, ground black pepper and dried herbs.
2. Heat the oven to 200 ° C. Arrange vegetables in small portioned heat-resistant tins. Wash and dry the fish with a paper towel. Remove any seeds, sprinkle with lemon juice, salt, cut into wide strips and lay on vegetables.
3. Mix sour cream with milk, salt, pepper and pour over the resulting sauce fish. Sprinkle with grated cheese and bake in the oven for 15-20 minutes. Decorate the finished dish with fresh herbs and serve directly in the molds on the table.
CABBAGE WITH MUSHROOMS IN CREAM
Cooking time: 40 min
For 4 servings: • 2 small heads of young cabbage • 2 carrots • 3 cloves of garlic • 4 tablespoons. tablespoons of vegetable oil • 200 g of mushrooms (for example, champignons) • 500 ml of cream of 20% fat content • 200 g of blue cheese • ground black pepper • salt
1. Peel and grate carrots. Peel and chop the garlic. Peel and finely chop the mushrooms. In a pan, heat 2 tables. tablespoons of oil and fry carrots with garlic and mushrooms 5 min. Pour in cream, salt, pepper and simmer for 2 minutes.
2. Peel the cabbage from the top leaves. Each head of cabbage is cut into 4 parts, remove the stump. Heat the remaining oil in a pan and fry the cabbage on all sides until browning.
3. Preheat the oven to 190 ° C. Lubricate the baking dish with vegetable oil or any other fat. Place cabbage in it with the convex side up. Between cabbage put mushrooms with vegetables in cream. Cut blue cheese into small cubes or mash with a fork and crumble. Sprinkle the casserole evenly with cheese. Put the mold on the middle level of the oven and bake for 20 minutes until golden brown.
CURRY WITH COLORED Cabbage
Cooking time: 35 min
For 4 servings: • 400 g of potatoes • 1 head of cauliflower • 1 onion • 1 stalk of leek • 2 tables. tablespoons of vegetable oil • 1 table. spoon of curry powder • 300 ml of chicken stock • 100 ml of tomato juice • 80 ml of cream • salt • ground black pepper
1. Wash the potatoes, peel, pour boiling water so that it completely covers it, add salt and cook for 15 minutes. Carefully wash the cauliflower, clean and divide into cauliflowers. Peel the onion and cut into small cubes. Peel and chop the leek.
2. Heat vegetable oil in a saucepan and fry the onions together with the white part of the leek until golden brown. Add cauliflower, sprinkle with curry powder and fry for another 7 minutes. Pour in chicken stock, tomato juice, cream, salt, pepper and simmer over low heat under a lid for 10 minutes.
3. Drain water from the potato, let it cool slightly and cut into large cubes or circles. Add potatoes to cabbage, salt, pepper and simmer all together for 5 minutes over low heat, covered with a lid. Arrange the finished dish on plates and serve, sprinkled with green leek.
PHOTO: CFA "BURDA" (6).
