Cabbage: a recipe with a photo. Cabbage from fresh cabbage

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are truly folk dishes in the cuisines of various countries. This includes cabbage. The recipe for its preparation is not complicated at all. Probably, this dish has been prepared since the very times when cabbage began to be eaten. But variations, as usual, can be very different. Each cuisine has its own nuances in cooking. So there is a place for culinary fantasy to roam. Let's try to cook cabbage today. The basic recipe is pretty simple. Why not give it a try?

A bit of history

How to cook cabbage? What is this dish made from? The name itself speaks for itself! Of course, it is made from cabbage. But then again, cabbage is also different: sour, s alty, fresh. And the additions (like in the ax soup in the notorious Russian fairy tale) can be completely different.

Actually, cabbage (another name for the dish) is a national dishUkrainian, Slovak, Polish cuisine. As usual, some other countries, where the vegetable of the same name has long been of nutritional importance, also claim it as a place of birth. In terms of its relatedness, cabbage soup made from fresh cabbage is a brother of the well-known borscht to all of us. But it is a little easier to prepare and does not require as many ingredients (as for real Ukrainian borscht, where the spoon is).

Usefulness and popularity

In many countries around the world, delicious cabbage is widely popular. After all, the soup is hearty and he althy. In addition, it is very cost effective. After all, it can be used, especially when there is nothing else at hand, as a full-fledged dinner for a large family: both the first and the second. If this dish is prepared not lean, but with meat, then pork is best suited. She is fat and nutritious. And sauerkraut, previously washed with water to remove excess acid, neutralizes this fat well, making it possible for all constituent products to be well absorbed.

Some add flour, butter, and sour cream with garlic. And according to Zaporozhye, in Cossack - also millet must be introduced at a certain stage of preparation. So, probably, the Sich Cossacks cooked cabbage in the old Catherine's times.

The Chinese and the peoples of Eastern Siberia make this dish with rice, using only fresh cabbage. Therefore, each housewife decides on her own how to cook cabbage (the recipe for its preparation and ingredients). Which, in general, is fine, althoughbecause you can fully show your culinary imagination and cook a delicious dish, delighting loved ones or guests with this simple folk dish.

Ingredients for the main recipe

We will need: a pound of fresh cabbage, the same amount of sauerkraut, but not too sour, a couple of carrots, about five medium potatoes, a couple of onions, pork broth, a piece of s alted (fresh) bacon, a bunch of fresh herbs - parsley, dill, luchka.

Cooking

First, cook the broth according to all the rules from a small piece of pork. Those who do not like too fat, we immediately warn you - this soup is just that. This can be avoided only if you cook lean cabbage. Its recipe will be given below.

When the broth is cooked, strain it for transparency (we also cook it with an onion head for the same purposes). And we take out a piece of cooked soft pork and cut it into small pieces. Chopped return back to the broth.

Preparing vegetables

Cut fresh cabbage into thin strips with a special knife (as for borscht). Rinse sauerkraut lightly under running water. Peel the potatoes and cut into large cubes. Three large carrots, previously peeled. Finely chop the onion. S alted salo cut into small pieces. And chop the fresh greens quite finely.

Roasting

As for borscht, to make it tasty, you also need to cook a fry for cabbage soup. Put pieces of lard on the pan(podcherevinu) and fry over low heat. Add the onions to the pan first, then the carrots. Stirring, fry for five minutes. Then add sauerkraut, a little broth to the fry, cover the pan with a lid and simmer for another ten minutes.

Final Stage

At this time, throw fresh cabbage and potatoes into the broth and cook for 10 minutes. We combine the contents of the pan and pan together, carefully stirring. Then we cook the almost ready cabbage until the potatoes are ready (we take out a piece of potato and try: if it breaks without effort, the soup is ready). Cover with a lid, remove from heat and let it brew. Some say this is one of the most important things: let the kale soup sit.

Serving the dish to the table

Cabbage can be served to the table in half an hour, sprinkled with chopped fresh herbs, putting a spoonful of sour cream in each plate. The soup should be very thick (at least it looks like a classic of cooking). It should, in theory, have a spoon stuck in the middle of the pan. Coarse brown bread is best with this dish.

Variations

1. It is believed that there is no need to add a tomato to cabbage. But for tomato lovers, there are at least two variations on the basic recipe. First: we take fresh tomatoes (especially good if in the season when they are inexpensive) and introduce them into the soup at the stage of final preparation, having previously cut them into large pieces. Second: add a couple of tablespoons of tomato paste to the fry. Butthen, what else is there, add more beets - and real borscht can turn out!
2. If you want Cossack food, then at the middle stage of cooking (along with potatoes) throw three large spoons of millet into the pan.
3. Who does not like sourness, you can cook cabbage without sauerkraut. But then you need to take twice as much fresh to compensate for the thickness of the soup.
4. For those who are used to using this kitchen appliance, you can cook cabbage in a slow cooker. It is not difficult at all, it is prepared as much as ordinary borscht.
5. Those who are fasting and on a meat-free diet can cook lean cabbage. Do all the same, but not on meat broth and without the participation of fat. True, it turns out not so tasty, but it also has the right to its place on the table. Then season the lean soup heartily with spices, fresh herbs, sour cream (if it is allowed) or melted butter. This will greatly improve the taste situation. Bon appetit everyone!