Red cabbage surpasses its sister, white cabbage in the amount of some useful substances. For example, it contains twice as much vitamin C, and four times as much carotene, which is so useful for the human body!
Plus red cabbage contains anthocyanins. And their regular use in food helps to reduce the risks of diseases of the organs of the cardiovascular system and organs of vision, and they also help our body fight radiation. By the way, it is anthocyanins that give cabbage such a peculiar red-violet color.
The listing of useful substances does not end there. Such cabbage is also rich in antioxidants that fight toxic substances in our body. Still, what is most attractive to the fair half of humanity, antioxidants help cope with the signs of aging.
And, of course, such a vegetable is rich in a wide variety of nutrients and minerals. These are iron, potassium, magnesium, carbohydrates, proteins and various vitamins. And what can you cook from it?
Pickled Red Cabbage with Beetroot
For cooking, you need 10 kilograms of red cabbage, peel it from the outside of the leaves and chop. Grate one large lemon on a coarse grater, remembering to remove all the bones from it. Combine cabbage with lemon and mix.
Put the mixture in a container for salting. Lay in layers, each of which is sprinkled with fresh parsley and chopped beets (in total three bundles of parsley and half a kilogram of beets will be needed).
In three glasses of hot boiled water, dissolve 3/4 cup of salt, add 100 grams of honey and four chopped hot pepper pods. Pour the resulting mixture into a container with cabbage, wait until it cools down and put it in a cool place.
In a week, the pickled red cabbage will be ready.
Red cabbage stewed with celery and cottage cheese
Chop 300 grams of cabbage as thin as possible. Peel one celery root and grate it on a coarse grater. Put the vegetables in a pan with a drop of vegetable oil, pour 100 ml. water. Sprinkle with fresh herbs and simmer for 10 minutes with the lid closed.
After putting the cottage cheese to the vegetables, add a couple of tablespoons of water and simmer again for 10 minutes. At the very end, salt, put a slice of butter, mix and turn off the heat. Allow the dish to brew for 20 minutes.
Red cabbage roll
Red cabbage in the amount of a kilogram is finely chopped, placed in a bowl, a small spoon of salt and 100 ml are added to it. wine vinegar. Everything is mixed and this marinade is infused for two hours.
Melt in a pan two tablespoons of butter, pour two tablespoons of sugar. As soon as the sugar turns brown, put the chopped onion and two apples (without skin) in a frying pan, chopped in cubes. Fry for three minutes and pour pickled cabbage there. Pour 200 ml. wine, put 200 grams of lingonberries, a couple of sprigs of cloves, bay leaf and a little cinnamon. Simmer for 30 minutes under a closed lid, then remove the lid and fry for another 15 minutes. The filling of the roll is ready.
Make yeast dough. Roll out the dough very thinly. Lubricate it with cooked melted butter and put the stuffing from cabbage, try so that the filling does not reach the edges of at least two centimeters. The roll should not turn out too tight, wrap its edges inward.
Put the roll on a baking sheet covered with parchment paper so that the seam is at the bottom. Lubricate the roll with melted butter. Bake for 20 minutes, during this time a couple of times grease with oil. Ready roll can be eaten both hot and cold.