Braised cabbage - one of the most popular dishes of Russian cuisine.
Fresh or sauerkraut stew with mushrooms, sausage, carrots, potatoes, rice, beans, or with raisins.
Fill with its garlic, sour cream or tomato paste.
Always different and very tasty cabbage is never boring and very useful for our body.
It normalizes the digestive system, detoxifies and reduces cholesterol.
How correctly to put out a different cabbage, to keep all the vitamins and nutrients?
Braised cabbage
Choosing cabbage to extinguish, make sure that the head was dense, with pressure will not warp.
And it must be beautiful, spotless, with fresh green leaves.
Now, chop the onion, chop carrots grated or finely chop it.
Preheat a frying pan in a small amount of vegetable oil, put the onion first, then carrots and sauté the vegetables for 5 minutes until they are golden.
Chop the cabbage into strips or cubes, add to the vegetables and lightly fry for 5 minutes later, add a little water to stewed vegetables.
Instead of water, you can add tomatoes or slightly sweetened tomato paste.
Simmer young cabbage up to 15 minutes, and winter - up to 40 minutes, until it becomes soft.
Serve it with fresh herbs, sour cream or mayonnaise, cold or hot.
How stew red cabbage
Red cabbage is useful at least of white, choose it on the same principle.
In addition, a good cabbage should be bright purple leaves. You can put out a cabbage without the addition of other vegetables - is delicious.
Just slice the cabbage into strips, sprinkle with salt, black pepper and nutmeg.
Pour a 3% vinegar (Pair tablespoons per head) and cook in a glass or ceramic container with a small amount of oil.
An hour later, when the cabbage is tender, season it with ketchup or tomato paste, serve as a side dish.
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To spice and soft taste, you can add a little sugar and vinegar to replace conventional apple or rice.
And another secret - many housewives put salt immediately, but for 10 minutes until cooked cabbage.
If you want to make the dish tastier, add at the end of quenching browned in butter, wheat flour at the rate of 1 tbsp. l. flour 1 kg of cabbage.
Stewed sauerkraut
If you do not do house preparations, then choose the correct extinguishing sauerkraut.
It should be crisp, white-golden color with a pinkish tinge.
Slimy and a bit stringy brine - also normal.
On a good cabbage are no spots, her sweet and salty fresh taste, it is better if it is take out straight from the barrel.
And another important point - the larger the sliced cabbage, the more it preserved vitamins.
Baked sauerkraut differs brighter and more piquant taste but before cooking it in the colander was washed with running water to remove excess acid.
Before quenching in oil sauté sliced into half rings onion, then mix it with the cabbage and add a little water, season with salt and black pepper.
After 45 minutes, add the cabbage to the tomato paste, a little sugar and spices such as caraway or cumin. Simmer another 5 minutes and remove from heat.
Braised Cauliflower
The cauliflower lot of protein, so it should definitely include in the diet of vegetarians and athletes.
In addition, this product activates brain activity and is indicated for nerve overload.
Choosing cauliflower, make sure that its inflorescences are white and dense, with no suspicious stains and leaves - fresh and green.
Divide the head into florets, wash them thoroughly and cut into thin slices.
Fry cabbage in a vegetable oil for several minutes, podsolite, add tomato paste and water, after simmer 15-20 minutes.
Season the cabbage with fresh herbs - parsley, basil or dill.
Braised Brussels Sprouts
Brussels sprouts are extremely rich in vitamin C, so it helps to maintain high immunity and performance.
When buying cabbage choose bright green dense kochanchiki, sturdy and small, as little ones can taste bitter.
To extinguish brussels sprouts it is good, because it has a very pleasant taste and delicate aroma.
However, in the in the preparation of cabbage have a little secret - it must be pre-boiled for 5 minutes, adding water a lemon drop.
Thereafter cabbage cut into halves or quarters and fried in oil with onion or leek.
Then cabbage seasoned with salt and pepper and quenched to softness. You can add a little sour cream, mixed with water.
Finished cabbage, sprinkle with grated cheese.
Braised broccoli
Broccoli is valuable because the U contains vitamin, protects against stomach ulcers.
In addition, this type of cabbage is useful in fighting tumors as broccoli beneficial effects on the heart and blood vessels.
When you select a cabbage sure that the head was bright green hue, with a dense and fresh leaves without damage.
Wash the broccoli into florets, disassemble it, remove the rough parts and put in a pan with hot oil well.
If the oil is not hot enough, the cabbage will turn soft and acquires a brown tint.
Simmer broccoli for 20 minutes, seasoning salt thereof and any spices.
Simmer the cabbage Correct: tips and tricks
Razdelyvaya headed cabbage before extinguishing, do not use the leaves adjacent to the stalk, because they accumulate nitrates and radionuclides.
If you are going to quenching fry cabbage, make sure that it was dry, otherwise the oil will splatter strongly during frying.
During fire, make sure that sprouts not to burn, if necessary, add water, even if it is not written in the recipe cooking cabbage.
For frying can be mixed quality butter with vegetable - so the taste of food will be more soft and delicate.
To spice before frying can be thrown into the oil pod of red hot pepper and lightly fry, then remove it and cook the cabbage in a fragrant oil.
And you can not clean up, simply pre-minced pepper - it all depends on whether you like spicy food.
Instead, you can use garlic pepper.
Cabbage extinguish not only in the pan, but also in a double boiler and in an oven at a temperature of 160-170 ° C, quenching duration - 40 minutes.
In multivarka first use mode "Roasting" to saute vegetables and then - mode "Quenching", the time depends on the "age" of cabbage.
Do not overdo it with the quenching, otherwise the dish will lose the vitamins, is too soft and tasteless.
Finished cabbage can sprinkle with grated cheese and bake in the oven until the cheese is melted and lightly browned.
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