Cooking cabbage delicious: how to extinguish different types of cabbage

Cooking cabbage delicious: how to extinguish different types of cabbage

Stewed cabbage is one of the most popular dishes of Russian cuisine. Fresh or sauerkraut is stewed with mushrooms, sausages, carrots, potatoes, rice, beans or raisins. Dress it with garlic, sour cream or tomato paste. Always different and very tasty stewed cabbage never gets bored and is very useful for our body. It normalizes the digestive system, removes toxins and lowers cholesterol. How correctly to extinguish cabbage to save all vitamins and nutrients?

Stewed cabbage

Cooking cabbage delicious: how to extinguish different types of cabbage

When choosing white cabbage for extinguishing, make sure that the head is tight, it does not deform when pressed. And he should be beautiful, without spots, with fresh green leaves.

And now chop the onion, chop the carrots or finely chop it. Heat a small amount of vegetable oil in a frying pan, lay the onion first, then the carrots and pass the vegetables for 5 minutes until they turn golden. Shred cabbage with straws or dices, add to vegetables and lightly brown for 5 minutes, then add a little water to make the vegetables stew. Instead of water, you can add tomatoes or a little sweetened tomato paste. Extinguish the young cabbage to 15 minutes, and the winter - up to 40 minutes, until it becomes soft. Serve it with herbs, sour cream or mayonnaise, cold or hot.

How to stew red cabbage

Cooking cabbage delicious: how to extinguish different types of cabbage

Red cabbage is useful no less white, choose it on the same principle. In addition, good cabbage should have bright purple leaves. You can put out such cabbage without adding other vegetables - it will be delicious. Just cut cabbage with straws, sprinkle with salt, black pepper and nutmeg. Pour 3% vinegar (a couple tablespoons on a head) and simmer in a glass or ceramic dish with a little oil.

After an hour, when the cabbage becomes soft, season it with ketchup or tomato paste, serve as a side dish.

For piquancy and softness of taste, you can add a little sugar, and the usual vinegar is replaced with apple or rice. And another secret - many housewives lay salt not immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add at the end of quenching the wheat flour dispersed on the oil at the rate of 1 tbsp. l. flour for 1 kg of cabbage.

Braised sauerkraut

Cooking cabbage delicious: how to extinguish different types of cabbage

If you are not engaged in domestic preparations, then for extinguishing choose the right sauerkraut. It should be crisp, white-golden with a pinkish tint. Mucous and slightly viscous pickle is also normal. On good cabbage there are no spots, it has an acid-salty fresh taste, it is better if it is extracted directly from the barrel. And one more important point - the larger the cabbage is chopped, the more vitamins are preserved in it.

Stewed sauerkraut differs more bright and piquant taste, but before cooking it is washed in a colander by running water to remove excess acid.

Before extinguishing, save in oil the onions cut into half rings, then mix it with the cabbage and add a little water, seasoning with salt and black pepper.

After 45 minutes, add to the cabbage tomato paste, a little sugar and spices, for example cumin or cumin. Stew for 5 more minutes and remove from heat.

Stewed cauliflower

Cooking cabbage delicious: how to extinguish different types of cabbage

In cauliflower there is a lot of protein, so it must be included in the diet of vegetarians and athletes. In addition, this product activates mental activity and is shown with nervous overloads. When choosing cauliflower, make sure that its inflorescences are white and dense, without suspicious stains, and the leaves - fresh and green.

Divide the head into inflorescences, carefully wash them and cut them into thin plates. Fry the cabbage in vegetable oil for a few minutes, add salt, add tomato paste and water, after stew for 15-20 minutes.

Season cabbage with fresh herbs - parsley, basil or dill.

Braised Brussels Sprouts

Cooking cabbage delicious: how to extinguish different types of cabbage

Brussels sprouts are extremely rich in vitamin C, so it helps maintain high immunity and performance. When buying cabbage, choose bright green tight kochanchiki, strong and small, as large ones can slightly bitter.

For extinguishing brussels sprouts is good, because it has a very pleasant taste and a delicate aroma. However, in the preparation of this variety of cabbage there is a little secret - it must be boiled in advance for 5 minutes, adding a lemon slice to the water.

After that, the heads are cut in half or quarters and fried in oil with onions or leeks. Then cabbage seasoned with salt and pepper and stewed until soft. You can add a little sour cream mixed with water. Sprinkle cabbage with grated cheese.

Braised cabbage broccoli

Cooking cabbage delicious: how to extinguish different types of cabbage

Broccoli is valuable in that it contains vitamin U, which protects against stomach ulcers. In addition, this type of cabbage is useful in combating tumors, and broccoli also has a beneficial effect on the heart and blood vessels. When choosing cabbage, make sure that the head is bright green, with dense and fresh leaves without damage.

Rinse the broccoli, disassemble it on the inflorescences, remove the coarse parts and place in a frying pan with well-warmed oil. If the oil is not hot enough, the cabbage will turn soft and get a brown tint. Stew broccoli 20 minutes, seasoning it with salt and any spices.

Extinguish cabbage correctly: advice and recommendations

When making cabbage cabbage before stewing, do not use leaves that are adjacent to the stump, since nitrates and radionuclides accumulate in them. If you are going to fry cabbage before extinguishing, make sure it is dry, otherwise the oil will be strongly sprayed during the frying process.

When extinguishing, make sure that the cabbage does not burn, if necessary, add water, even if it is not written in the stewed cabbage preparation recipe. For frying, you can mix quality butter with vegetable - so the taste of the dish will be softer and more tender.

For piquancy before frying, you can throw a pod of red hot pepper into the oil and lightly fry, then remove it and extinguish the cabbage in fragrant oil. And you can not clean, just pre-chop the pepper - it all depends on whether you like spicy dishes. Instead of pepper, you can use garlic.

Cabbage is extinguished not only in a frying pan, but also in a double boiler and in an oven at a temperature of 160-170 ° C, the duration of quenching - up to 40 minutes. In the multivarker, first use the "Frying" mode for slicing vegetables, and then - "Quenching" mode, the time depends on the "age" of the cabbage. Do not overdo with quenching, otherwise the dish will lose vitamins, will become too soft and tasteless.

Ready cabbage can be sprinkled with grated cheese and put in the oven until the cheese melts and browns.

Classic stewed cabbage "In Soviet style"

Cooking cabbage delicious: how to extinguish different types of cabbage

Now you will be surprised how easy and easy it is to put out cabbage and feed a large family with a tasty, satisfying, appetizing and cheap dish.

Ingredients: white cabbage - 1 kg, onion - 2 pcs., Tomato paste - 2 tbsp. l., Vinegar - 1 tbsp. l., sugar - 1 tbsp. l., flour - 1 tbsp. l., vegetable oil - 3 tbsp. l., bay leaves - 1 pc., salt and pepper - to taste.

Cooking method:

  1. Rinse the cabbage and onions.
  2. Finely chop the cabbage.
  3. Put cabbage in a bowl, pour a glass of water and put on a slow fire.
  4. Pour into cabbage 1 tbsp. l. vegetable oil.
  5. After 20 minutes, chop the onion into small cubes.
  6. Fry the onions in 1 tbsp. l. vegetable oil.
  7. At the end of the frying, add to the onion tomato paste, sugar and one bay leaf.
  8. Mix the onion roast with cabbage.
  9. Salt, pepper, add the vinegar.
  10. After 10 minutes, fry the flour in 1 tbsp. l. oil.
  11. Add the flour to the cabbage and mix.
  12. The total time of extinguishing the cabbage is 40 minutes.
  13. Before serving, remove the bay leaf.

For cabbage, serve mashed potatoes, rice, buckwheat or pasta, add the dish with a chop or goulash. True, delicious?

Braised Brussels sprouts with ginger sauce

Cooking cabbage delicious: how to extinguish different types of cabbage

Cabbage is perfectly combined with spicy seasonings - this is how it is cooked in eastern countries.

Fry a glass of finely chopped onions in 1 tbsp. l. Sesame oil until the onion is tender, about three minutes. And now add to it 2 tsp. grated fresh grated ginger and 1 clove of finely chopped garlic. Fry for another 30 seconds.

Boil in boiling water for 5 minutes 450 grams of Brussels sprouts, cut it into halves and place in a frying pan to onions and ginger. Pour vegetables ⅓ a glass of chicken broth and put out another 5 minutes.

Put the cabbage on a flat dish, pour soy sauce and sprinkle with any fresh herbs. A healthy and fragrant garnish for meat and fish is ready!

Stewed cauliflower with tomatoes and bell peppers

Cooking cabbage delicious: how to extinguish different types of cabbage

This dish will surprise you with a pleasant taste and ease of preparation. Even a beginner in cooking will cope with it!

Slice the onions with 3 rings and fry it in vegetable oil with 2 cloves of chopped garlic. Then add to the onions 5 sliced ​​straws or cubes of Bulgarian peppers, grated carrots, and then fry the vegetables for 5 minutes.

Bat the boiling water with 5 tomatoes, peel them off, cut into cubes and lay them to the vegetables. Salt and pepper the dish, add crushed basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower cut into inflorescences. Stew for another 10 minutes and serve with boiled potatoes.

Broccoli in orange sauce

Cooking cabbage delicious: how to extinguish different types of cabbage

You can not even imagine how amazingly the combination of broccoli with citrus, so orange sauce will be an ideal addition for this dish.

First prepare the sauce. Remove the zest with 1 orange and cut it into small thin strips. Squeeze the juice from the orange. Preheat in a frying pan or stew pan 1 tbsp. l. olive oil, throw orange peel into it and a third of a glass of walnuts. Roast the ingredients for 2 minutes.

Further pour into the pan ¼ cup orange juice and 1 tbsp. l. soy sauce. Put 400 g of broccoli into the sauce and cook them for 5 minutes until soft.

Serve cabbage with toasted bacon and chili.

Try all kinds of stewed cabbage, experiment with different foods and spices. Soon you will understand that cabbage is the most suitable dish for culinary experiments, especially if you are a novice cook!

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