The traditional dishes of Russian citizens are characterized by the invariability of the ingredients used in them. Recipes are usually kept for a long time, passed from mouth to mouth. Moreover, any culinary innovation is usually taken with caution in Russia and rarely takes root on the table. Today we are talking about just one of these products, which can hardly be found in the composition of the dishes of our citizens - Savoy cabbage.
Everyone is familiar with the varieties of white relative of her relative, who has become a regular guest both in salads and in a variety of soups. Why is it so popular with us and often found in the list of components of many dishes, and not Savoy cabbage? Recipes contain white-headed vegetables, primarily because of the culture of Russia and its infinite love of dainties. The fact is that Savoy cabbage can not be pickled or fermented. It is generally unsuitable for any kind of conservation. However, at the same time it is kept fresh for a long time, impeccably preserving its original taste. In addition, it boasts a large number of nutrients in its juicy and delicate leaves. In fact, this is a real vitamin charge on our table. Dishes from Savoy cabbage will decorate any feast and make the hostess a real gourmet in the person of guests.
Savoy cabbage stuffed cabbage
This is, first of all, a dietary dish that not only allows, adhering to the diet, to replenish the body's supply of lost minerals, but also delights with its pleasant taste. For 8 servings of cabbage rolls, you will need the following products:
- 1 average head of savoy cabbage;
- 4 tablespoons of any grated hard cheese (tablespoons);
- 100 grams of minced meat;
- 4 tablespoons (tablespoons) of finely chopped fresh herbs (basil, dill, parsley, marjoram);
- 1 spoon of paprika (tea);
- 4 tablespoons peeled pine nuts (tablespoons);
- 0.4 kg of potatoes;
- 0.1 kg of sour cream of medium fat content;
- 2 small carrots;
- salt and pepper to taste.
Cabbage leaves in this case will be used as a wrapper. To prepare the filling for stuffed cabbage, potatoes need to be boiled, peeled and crushed to a mushy state. Mix the minced meat to a uniform mass with cheese, carrots, previously grated on a fine grater, chopped herbs, pine nuts, and finely chopped onions. Add to taste the required amount of spices.
Remove the damaged and windward upper leaves from the head, we only need fresh Savoy cabbage. Recipes, by the way, in most cases, do not recommend frying it in order to avoid loss of vitamins and unique taste. It must be blanched whole, without cutting, for 5 minutes. Then finely chop the cabbage, leaving only 8 of the largest leaves. Gently lay the prepared filling on them with a spoon and wrap the ends in the form of an envelope.
The resulting cabbage rolls must be slightly fried in vegetable or olive oil, after which add a small amount of water and simmer under the lid for 10 minutes. Then add the remaining cabbage with sour cream and simmer for the same time. Salt and pepper to taste.
With due desire and patience, Savoy cabbage, recipes for which are abundant on the Internet, will become one of your favorite foods. It makes excellent fresh juicy salads that add a touch of summer to your dining table. It can also be stewed with the addition of meat, without forgetting about the time, which does not need much. Allow vitamins and trace elements to remain in your plate, not in the pan. If your choice is tasty and healthy food, this means that Savoy cabbage should always be present in the refrigerator. Recipes can always undergo some changes in accordance with the tastes of the cook. Do not be afraid to experiment, and you will appreciate this unusual vegetable for a Russian person.