Red cabbage, cooking recipes

Red cabbage has the same large set of vitamins as white cabbage, which puts them in the winter period on one level with potatoes. After all, in winter and early spring red cabbage, recipes of which are both fresh and with sauerkraut, provides the human body with vitamin C, the lack of which is especially acute at this time. It can be sour, pickled, stored fresh.

Many vegetable dishes include red cabbage, recipes are very diverse. For example, you can cook it in Greek. Thinly chop 600 grams of red cabbage. Heat 100 g of cow's oil in a saucepan, put cabbage into it and cover it tightly with a lid. From two sweet peppers cut the middle with seeds, cut into strips. Remove the skin from several tomatoes (to make it easier to remove, you need to beat the tomatoes with boiling water), crumble them. Take 200 g of green peas (it is better to use canned, pouring liquid from it). Add all the vegetables to the cabbage, if necessary, and add the water for 40 minutes. A few minutes before turning off the gas, add salt to the vegetables, 200 grams of boiled sausage cut into cubes, pepper ground, two kneaded cloves of garlic.

Red cabbage marinated cooks exactly the same as white cabbage. According to the simplest recipe, marinade is made from 100 g of salt, 125 g of granulated sugar and 100 ml of 9% vinegar per liter of water. Cabbage must be chopped, one minute brewed and immediately cooled in water. Boil the marinade, at the end pour vinegar into it. Cut cabbage into cans and pour hot still marinade. For the aroma put in each jar of pieces of six peas (and black and fragrant). Sterilize the cans for 20-25 minutes.

Red cabbage stew is prepared from the following components: half a kilo of cabbage, salt, 100 ml of broth, pepper, a spoon of margarine, sugar, two apples, 60-80 g of sour cream, parsley. Cut cabbage finely, put in a suitable dish, add salt, margarine, ground pepper, pour in broth and cook until half cooked, then add slices of peeled apples, sugar and cook until soft enough. Ready cabbage season with sour cream and warm, but do not bring to a boil. Before serving, sprinkle with chopped parsley leaves.

You can also eat fresh cabbage. Salad recipes are very diverse.

Red cabbage salad

Grind a grater with large holes half a kilo of cabbage, two apples and two pickles, crumble the onion. Products combine, fill with sugar, two tablespoons of shredded horseradish, salt, lean oil and leave for a couple of hours. Garnish with greenery.

Salad from red cabbage and a string bean

Cut a small head of cabbage on a large grater. Salt, add chopped onion, sugar, mix the whole mass and leave for 20 minutes. Then combine with a glass of boiled beans, pour with lean oil, sprinkle with lemon juice. Put in a salad bowl and sprinkle with a chopped egg.

Stored for future use in the form of salads, vegetable assortments may well be red cabbage. Recipes with it are less diverse, but still they are available. For example, this cabbage assortment.

Take one kilogram of sweet pepper, cabbage, red and colored, carrots, onions - 300 g. Cut the red cabbage. Color divide into inflorescences and test for 4 minutes in water with salt, cool. Cut the rest of the vegetables. Mix all the ingredients, put them in cans, filling them with "hangers", adding dill seeds, laurel leaves, tarragon sprigs, peppercorns (both fragrant and black). Pour the mixture with the marinade until it is hot. Banks warm: half-liter - 20 minutes, and liter - 25. Marinade is prepared from taken for one liter of water, 125 grams of sugar, 100 grams of salt and 450 g of 9% vinegar.