Hello!!! And today we got a very interesting and tasty dish! Experimenting with red cabbage! I want to tell you a little about the benefits of purple cabbage. Purple cabbage, compared to white cabbage, contains more vitamin C and vitamin K - 44% and 72% of the daily value. There is 5 times more carotene in such cabbage, and there is also much more potassium. Due to the high content of anthocyanins - red, blue and purple pigments - with regular use of purple cabbage, the fragility of blood vessels decreases. Red cabbage is recommended to use for the prevention of tumor diseases and the treatment of stomach ulcers. Cabbage has a good effect on metabolism, helping to get rid of excess weight. The vegetable is useful for diseases such as gout, cholelithiasis, atherosclerosis. Purple cabbage contains many antioxidants that stimulate the process of cell regeneration in the body. I want to say one thing, do not get carried away with cabbage, it causes fermentation.
Ingredients: Meat, Red cabbage, Bulbs, Carrots, Potatoes, Greens, Salt, Bay leaf, Water
Cooking method:
We wash the meat, cut it into small pieces and place it in a slow cooker, pour water, salt and set the "Stew" program, time 50 minutes.
While the meat is simmering, prepare the vegetables. We clean the onions, carrots, potatoes and wash everything. Three potatoes and carrots on a thin grater, cut the onion into half rings, chop the greens finely, chop the cabbage medium.
After 10 min. stewing meat, we add all the vegetables, herbs and bay leaf. And simmer another 40 minutes. The dish is ready. Bon Appetit!!!
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