Cabbage has always been part of the diet; it is the most popular vegetable in many countries. The beginning of its "journey" as an integral part of the daily diet, cabbage starts from the Mediterranean countries. Then it gains popularity in Europe and wins an undoubted “victory”, firmly rooted in the north of a vast and vast Russia. The inhabitants of Siberia are very fond of cabbage, in the traditional cuisine of Siberians it is found in abundance. Many researchers believe that cabbage was first grown in Russia, perhaps because all the favorable conditions were created for its growth in our country.
Useful properties of cabbage
Cabbage is just a storehouse of vitamins. This vegetable is saturated with vitamins A, B and C, cabbage contains a lot of calcium and potassium, iron, fluorine and phosphorus, iodine, copper, magnesium, as well as sixteen free amino acids. It must be remembered that almost all vitamins can be present in freshly squeezed cabbage juice, therefore, unfortunately, in such dishes as cabbage soup, stewed cabbage, cabbage cutlets, many vitamins are lost.
The most common cabbage dishes
From cabbage you can cook a wide variety of dishes, each of which will be unique in its special taste and will occupy a separate place in your culinary treasury. Here are just a few of them:
- cabbage soup;
- borscht;
- braised cabbage;
- cabbage cutlets;
- sauerkraut;
- salted cabbage;
- bigos (pork and vegetables: cabbage, onions and cucumber);
- pies / pies with cabbage;
- casseroles etc.
Of course, cabbage soup is the most popular dish. This is only one species from the whole variety of soups, hot first courses. Cabbage soup is distinguished by an indescribable aroma, refreshing sourness in taste. In addition, cabbage soup is tasty, even if the broth is not cooked on meat bone.
Fresh or sauerkraut?
Cabbage soup is prepared either from fresh or from sauerkraut. One of the most basic questions when cooking: "How much to cook cabbage in cabbage soup?" It depends on which cabbage a hot first course is made from. Sauerkraut cooks faster because it is not as stiff as fresh, slightly salted.
So how much to cook sauerkraut in cabbage soup? The answer is simple - ten minutes. Cabbage soup becomes acidic. Nutritionists believe that sauerkraut in cabbage soup gives the dish a certain specific gastronomic feature, and helps to improve the digestion process. If the broth for the first dish was initially very fat, then sauerkraut slightly reduces fat content, thereby making such a dish more “digestible” for a weak stomach.
The process of making cabbage from acidic or fresh cabbage. How to cook cabbage in cabbage soup?
- At the very beginning, you need to cook the broth. Many gastronomy professionals recommend using only beef pulp. However, it is better to buy meat on the bone. In this case, the broth will be more rich and aromatic. We recommend salting water, meat tastes more juicy and tasty. As soon as the water begins to boil, carefully remove the scum with a spoon. Cook for about an hour and a half. Then get a piece of meat, separate from the bone, cut the flesh into small pieces and add back to the broth. We pass to the second stage.
- Add potatoes (diced). And, of course, cabbage.
- How to cook cabbage in cabbage soup? Sauerkraut or sour cabbage cooks twice as fast - about ten minutes. It is recommended to rinse the cabbage under wastewater, squeeze thoroughly and place in a pan. After it was immersed in a pan, it will boil much faster. When boiling, foam may appear. It's okay - the cabbage is acidic, and it is this acid that releases the foam.
- Now consider the option with fresh cabbage. How to cook fresh cabbage in cabbage soup? It cooks much longer - about twenty minutes, since it is much tougher, yet raw, unlike sauerkraut, boils not so fast. Once the set time has passed, we move on to the next step.
- Gradually add vegetables. Onions and carrots, after peeling, finely chopped, carrots can be grated. On the basis of these vegetables to make frying. We heat the pan, add a little sunflower oil, we are engaged in the onion transfer for about seven minutes. Then add the carrots at the same time. We mix actively, do not let the vegetables burn. Over time, add vegetables to the general pot.
- Add bay leaf, salt, pepper or other spices to the pan to taste. For flavor, put the garlic passed through the press. Let the cabbage soup languish under a closed lid for about fifteen minutes. Then you can turn it off.
Cabbage soup is tastier not only from the stove, it is better if they are infused. When serving, we recommend putting a spoonful of sour cream.
Lean cabbage soup
Cabbage soup is also prepared without meat ingredient. This is a real find in fasting days for believers. Then in this case plain water is suitable instead of meat broth, and mushrooms are added to all vegetables. They add flavor and color to the hot first course. At the end of cooking (before the very process of stewing cabbage soup), several tablespoons of sunflower oil are added to the pan. How to cook cabbage in cabbage soup? Exactly the same. The lean version of cooking does not change time.
So...
Thus, we can once again summarize and repeat all of the above.
The question before you is: "How long does it take to cook cabbage in cabbage soup?" First you need to identify, so to speak, the kind of cabbage you are dealing with. Fresh or pickled. And as the problem arrives, it will be quickly solved.
How long does it take to cook fresh cabbage in cabbage soup? Fifteen to twenty minutes.
How to cook sour cabbage in cabbage soup? Ten minutes.