Cabbage is an inexpensive and very useful crop that is widely used in cooking. It can be Brussels, Beijing, color, red and white. Each of them serves as a good basis for the preparation of salads, soups, pickles, savory homemade pies and casseroles. In today's article, we will examine in detail several interesting recipes for cabbage dishes.
Casserole
Despite the simple composition, this treat has a very rich taste and aroma. It is prepared very quickly and optimally, suitable for a family dinner. To create it you will need:
- 500 g of fresh cauliflower.
- 3 raw eggs.
- 150 g of not very oily sour cream.
- 150 g of quality hard cheese.
- Oil, salt, herbs and any aromatic seasonings.
The preparation of this dish of cauliflower should begin with the processing of the vegetable. It is washed, divided into parts and boiled in salted water. Half-finished inflorescences are laid out in an oily form and poured with a mixture of eggs and sour cream. All this is sprinkled with cheese chips and sent to the oven. Bake the dish at 220 degrees for no more than a quarter of an hour. Serve it only in hot form, pre-watering with any piquant sauce or sour cream, mixed with garlic and chopped herbs, passed through a press.
Vegetable salad
This recipe for cauliflower dishes will certainly be appreciated by girls who eat proper nutrition. It involves the use of a large number of vegetables, so this salad is not only tasty, but also extremely useful. To make such a treat, you will need:
- 350 g of fresh cauliflower.
- 200 g of cucumbers.
- 200 g of tomatoes.
- Vegetable oil, sugar, salt, spices and herbs.
Pre-washed cabbage is divided into inflorescences, boiled, cooled and combined with slices of cucumbers and slices of tomatoes. All this is mixed with chopped herbs, sugar, salt, spices and butter.
Mashed soup
This light and tasty cabbage dish is perfect for a family dinner. It has a delicate creamy consistency and a pleasant, well-perceptible aroma. To cook such a soup you will need:
- 700 g of fresh cauliflower.
- 800 ml of broth.
- 2 large potatoes.
- A small onion.
- 2 medium carrots.
- 4 cloves of garlic.
- 250 ml pasteurized cow's milk.
- 1 tbsp. l sherry.
- 50 g of soft butter.
- Salt, a mixture of peppers, ground nutmeg and herbs.
Onions and garlic are chopped and sautéed in melted butter. A few minutes later, pieces of carrots and potato sticks are poured there. Soon all this is poured with broth and combined with cabbage inflorescences. Softened vegetables are mashed with a blender, seasoned with spices, salted, diluted with boiled milk and sprinkled with chopped herbs.
Warm salad
This recipe for a delicious cabbage dish was borrowed from Korean cuisine. The salad made from it is a very interesting combination of vegetables, spices and seafood. To repeat it at home, you will need:
- A fork of young white cabbage.
- 2 cups peeled and boiled shrimp.
- 2 tbsp. l grated ginger.
- 1 tbsp. l soy sauce.
- 3 tbsp. l refined oil.
- 2 cloves of garlic.
- Salt, parsley and red powder pepper.
In a pan greased with vegetable oil, garlic and ginger are fried. Literally a minute later, shredded cabbage is poured into the same place. Soon after, boiled shrimp, salt, pepper and soy sauce are added to the vegetables and spices. The resulting salad is briefly warmed over low heat and sprinkled with chopped herbs.
Vegetarian pilaf
This cabbage dish consists of a large assortment of vegetables. Thanks to this, it will appeal to those who do not eat meat. To prepare such a pilaf, you will need:
- Forks of fresh white cabbage.
- A glass of rice.
- 2 bell peppers.
- Small onion.
- 4 tomatoes.
- 1 liter of boiled water or vegetable broth.
- Salt and vegetable oil.
The cabbage is washed and chopped with a very thin straw. Then it is salted, kneading with hands and squeezing. The vegetable processed in this way is spread in a heated pan, in which there is already a slightly browned onion. All this is mixed and stewed over low heat for ten minutes. At the end of the indicated time, strips of sweet pepper, washed rice and water or broth are added to the total capacity. On top lay tomato slices, peeled. Pilaf is cooked in a closed pan for about twenty minutes.
Fritters
This is one of the most popular recipes for cabbage dishes. A photo of such fritters can be found a little later, but now we’ll figure out what they consist of. To prepare them you will need:
- A glass of chopped cabbage.
- Fresh egg.
- 5 tbsp. l white flour.
- 500 ml of kefir.
- Salt, sugar and vegetable oil.
A beaten egg is mixed with kefir and flour. Salt, sugar, cabbage and a tablespoon of refined vegetable fat are added to the resulting liquid. The finished dough is portion-fried in a pan and served with fresh sour cream or any spicy sauce.
Cabbage soup
This recipe for a delicious dish of cabbage, a photo of which can be found below, was invented by Russian chefs. It allows you to quickly prepare a light and fragrant dinner for the whole family. To weld such cabbage soup, you will need:
- 500 g of any meat.
- ½ fork cabbage (white cabbage).
- Parsley root.
- Medium onion.
- 2 potatoes.
- 2 ripe red tomatoes.
- 2 leaves of parsley.
- 50 g of oil.
- Salt, any herbs and spices.
Washed meat is poured with the right amount of cold water and boiled until cooked. Then it is removed from the broth, and fried onions, parsley root and shredded cabbage are added instead. Almost immediately, potato sticks and pieces of boiled meat are loaded into a common pan. All this is salted and languished over low heat. Five minutes before the end of the heat treatment, cabbage and tomato slices are added to cabbage soup. Before serving, they are decorated with greens.
Braised cabbage with meat
Using the technology described below, you can relatively quickly make a delicious treat, which is optimally suitable for both adult and children's menus. The main advantage of this cabbage dish is that it does not need any additions in the form of cereals or salads. To prepare it, you will need:
- 500 g of lamb pulp.
- Large carrot.
- ½ fork of white cabbage.
- 100 ml of water or broth.
- Refined oil, fresh parsley and salt.
Washed meat is cut into pieces and slightly beaten. Then it is salted and laid out in an oily form, at the bottom of which there are already half chopped vegetables. Top lamb is covered with a mixture of carrots and cabbage. All this is salted, poured with water or broth and stewed under a lid for two hours.
Bigus
This spicy cabbage dish, the photo of which is presented below, is prepared with the addition of various meat products. To get a fragrant and rich bigus, you will need:
- 150 g of ham.
- 500 g of sauerkraut and fresh cabbage.
- 150 g of goose.
- 2 ripe tomatoes.
- 200 ml of broth.
- 150 g of dried ham.
- 60 ml of refined oil.
- 25 g of sugar.
- 50 ml of dry red wine.
- Coarse salt, parsley and pepper.
Fresh, finely chopped cabbage is fried in vegetable fat and transferred to a cauldron, in which there is already a pre-stewed pickled vegetable. Peeled tomatoes and broth are sent there. All this languishes over low heat for about ten minutes. Then add lavrushka, spices, salt, sugar and wine to the general container. Vegetable and pre-fried pieces of meat products are laid in layers in portioned pots. Bigus is baked in an oven, heated to 150 degrees, for twenty-five minutes. Serve it with fresh herbs and sour cream.
Salad with apples and celery
This simple but very healthy cabbage dish goes well with fish or meat. To prepare it, you will need:
- Red Apple.
- ½ fork of white cabbage.
- Salad celery.
- 10 g of sugar.
- 50 ml of ordinary vinegar.
- 30 ml of refined oil.
- Salt.
Cabbage is carefully freed from the upper leaves, washed and thinly chopped. Then it is salted, kneading with hands and combined with apple slices and celery straws. All this is mixed with vinegar and sugar. After half an hour, the dish is seasoned with refined oil and served for dinner.
Kohlrabi stew
This delicious and nutritious cabbage dish has a tangible mushroom aroma. It is suitable not only for an ordinary family meal, but also for a gala dinner. To make such a stew with kohlrabi, you will need:
- 20 g of any dried mushrooms.
- 1.5 kg kohlrabi.
- 1 tbsp. l wheat flour.
- 2 tbsp. l soft butter.
- 5 tbsp. l dry white wine.
- 200 g of heavy cream.
- 2 tbsp. l chopped chervil.
- Salt and aromatic spices.
Washed mushrooms are poured with warm water and left for about half an hour. Then they are boiled in the same liquid, removed from the broth and cut. Washed kohlrabi is poured with salted water and sent to a working burner. Boil the cabbage for ten minutes, and then throw it into a colander.
In a separate frying pan with melted butter, lightly fry the right amount of flour and cool it. Then wine and a glass of strained broth left over from cooking mushrooms are added to it. Thick cream and 400 ml of the liquid in which kohlrabi was prepared were poured there. All together languish on low heat for no longer than ten minutes.
At the end of the designated time, mushrooms, slices of kohlrabi and most of the available chervil are added to the resulting sauce. All this is salted, peppered and warmed for about seven minutes. Completely cooked stew sprinkled with the remains of chervil and laid out in portioned plates. Serve it hot with boiled young potatoes.