Without arms and without legs, but is one hundred odezhek. Guess what mystery? Course of cabbage!
Its crisp leaves so closely adjacent to each other, they create dense kochanchiki.
It we boldly shinkuem and use for density borscht or stew, salad filling vitamins, salt for stunning winter flows from beriberi and bake in cakes and add to stuffing for cutlets.
Having examined the forks to separate sweet hemisphere, we use vegetable garden beauty as gorgeous wrappers for stuffed cabbage, separating film between multilayer baked dishes and even for "natural plate" when the original serving salads.
You should not overlook and braised cabbage.
It is perfect as a side dish.
And if you add the potatoes, you can surprise your loved ones a great Bigus.
it also harmonizes perfectly with meat, mushrooms, vegetables and even meats, so it is an excellent self-pudding.
Cabbage trick or how to properly extinguish cabbage with meat
At one time, my grandmother taught me a little trick.
If I want kale does not burn evenly and boil for some time remained with the little crunch, it is best to use a cast-iron cookware.
At home I have another Soviet deep cast-iron frying pan.
Periodically use and Kazankov utyatnitsu or iron (or gusyatnitsy who both calls).
So now ready!
Cabbage, stewed with meat on the classic recipe
Ingredients:
Fleshy - 400 gr.
Cabbage - 0.5 of head.
Sunflower oil - 4 tbsp. l.
Onions - 2 pcs.
Carrots - 1 pc.
Bay leaf - 2 pcs.
Tomato paste - 2 tbsp. l.
Sol - 1.5 hours. l.
Ground allspice - to taste.
Preparation:
1. The first step is to prepare a vegetable average. Take off his top pair of leaves to remain clean undamaged plugs, and lightly rinse it under running cold water.
Shake to remove any remaining water droplets and cut in half.
One part can be immediately put into the refrigerator - it will not be needed.
Second hemisphere chop.
Then shift into a deep bowl, add salt and a little shake hands, to a vegetable at suppression was able to give the juice.
2. Purified carrots nastrogat knife into strips or chop on a grater with large mesh.
For these purposes, you can use a grater for cooking Korean salads, but there is better to use the nozzle is not the largest.
The bulbs are exempt from the outer peel and crumble into small cubes.
3. In a deep frying pan heat the oil and sauté a few minutes it sliced onion.
Once it becomes translucent, pour the carrot shavings and vegetable stir fry, both for three minutes, stirring occasionally.
4. During this time it is possible to cut the meat flesh into small pieces and send to the vegetable roasting.
Stir well and simmer then covered with a lid for 10 minutes.
If it's beef, then for 5 minutes to increase the extinguishing time.
5. Remove the cover and the two parties, one minute each, to send cut into strips in a frying pan.
All gently to not getting enough sleep, stir and close it again. Cooking 15 minutes, occasionally stirring the contents of the cookware.
6. Try to salt, if your taste it is not enough - add.
Season the tomato paste and mix well.
Post a further 5 minutes the dish tomato enough of the spirit, and then turn off the heat and flavor Lavrushka with pepper.
5 minutes left in peace to spice given its fragrance.
Serve best with slices of fresh rye bread. And if you still have the mashed potatoes, the general - a fairy tale!
Bon Appetit!
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