Delicious cabbage dishes: recipes with photos

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

Cabbage is an inexpensive and very he althy crop widely used in cooking. It happens in Brussels, Beijing, color, red and white. Each of them serves as a good base for salads, soups, pickles, savory homemade pies and casseroles. In today's article, we will take a closer look at several interesting cabbage recipes.

Casery

Despite the simple composition, this treat has a very rich taste and aroma. It is prepared very quickly and optimally, suitable for a family dinner. To create it you will need:

• 500g fresh cauliflower.
• 3 raw eggs.
• 150g low fat sour cream.
• 150g good quality hard cheese.
• Oil, s alt, herbs and any aromatic spices.

The preparation of this cauliflower dish must begin with the processing of the vegetable. It is washed, divided into parts and boiled in s alted water. Half-finished inflorescences are laid out in an oiled form and poured with a mixture of eggs and sour cream. All this is sprinkled with cheese chips and sent to the oven. The dish is baked at 220 degrees for no more than a quarter of an hour. Serve it only hot, after pouring it with any spicy sauce or sour cream, mixed with garlic passed through a press and chopped herbs.

Vegetable salad

This cauliflower recipe will surely be appreciated by girls who adhere to proper nutrition. It involves the use of a large number of vegetables, so that such a salad is not only tasty, but also extremely he althy. To make this treat you will need:

• 350g fresh cauliflower.
• 200g cucumbers.
• 200g tomatoes.
• Vegetable oil, sugar, s alt, spices and herbs.

Pre-washed cabbage is divided into inflorescences, boiled, cooled and combined with cucumber slices and tomato slices. All this is mixed with chopped herbs, sugar, s alt, spices and butter.

Soup puree

This light and tasty cabbage dish is perfect for a family dinner. It has a delicate creamy texture and a pleasant, well-perceived aroma. To make this soup you will need:

• 700g fresh cauliflower.
• 800 ml stock.
• 2 large potatoes.
• Small onion.
• 2 medium carrots.
• 4 garlic cloves.
• 250 ml pasteurized cow's milk.
• 1Art. l. sherry.
• 50g soft butter.
• S alt, a mixture of peppers, ground nutmeg and herbs.

Onions and garlic are crushed and sautéed in melted butter. After a few minutes, slices of carrots and potato cubes are poured into the same place. Soon all this is poured with broth and combined with cabbage inflorescences. Softened vegetables are pureed with a blender, seasoned with spices, s alted, diluted with boiled milk and sprinkled with chopped herbs.

Warm salad

This delicious kale recipe was borrowed from Korean cuisine. The salad made according to it is a very interesting combination of vegetables, spices and seafood. To repeat it at home, you will need:

• Forks of young white cabbage.
• 2 cups of peeled and boiled shrimp.
• 2 tbsp. l. grated ginger.
• 1 tbsp l. soy sauce.
• 3 tbsp. l. refined oil.
• 2 garlic cloves.
• S alt, parsley and red pepper powder.

Garlic and ginger are fried in a frying pan greased with vegetable oil. Literally a minute later, chopped cabbage is poured there. Soon after, boiled shrimp, s alt, pepper and soy sauce are added to vegetables and spices. The resulting salad is warmed up for a short time over low heat and sprinkled with chopped herbs.

Vegetarian pilaf

This cabbage dish consists of a large assortment of vegetables. Thanks to this, it will appeal to those who do not eat meat. Toto cook such a pilaf, you will need:

• Forks of fresh white cabbage.
• Glass of rice.
• 2 bell peppers.
• Small onion.
• 4 tomatoes.
• 1L boiled water or vegetable broth.
• S alt and vegetable oil.

Cabbage is washed and chopped into very thin strips. Then it is s alted, kneaded with hands and squeezed. The vegetable processed in this way is laid out in a heated frying pan, in which there is already a lightly browned onion. All this is mixed and stewed over low heat for ten minutes. At the end of the specified time, strips of sweet pepper, washed rice and water or broth are added to the common container. Lay the peeled tomato slices on top. Pilaf is cooked in a closed pan for about twenty minutes.

Flatcakes

This is one of the most popular cabbage recipes. A photo of such fritters can be found a little later, but now let's figure out what they consist of. To prepare them you will need:

• A glass of shredded cabbage.
• Fresh egg.
• 5 tbsp. l. white flour.
• 500 ml of kefir.
• S alt, sugar and vegetable oil.

The beaten egg is mixed with kefir and flour. S alt, sugar, cabbage and a tablespoon of refined vegetable fat are added to the resulting liquid. The finished dough is fried in portions in a pan and served with fresh sour cream or any spicy sauce.

Shi

This recipe for a delicious cabbage dish, with a photo of which you cansee below, was invented by Russian chefs. It allows you to quickly prepare a light and fragrant lunch for the whole family. To cook such cabbage soup, you will need:

• 500g of any meat.
• ½ fork cabbage (white).
• Parsley root.
• Medium onion.
• 2 potatoes.
• 2 ripe red tomatoes.
• 2 bay leaves.
• 50g butter.
• S alt, any herbs and spices.

The washed meat is poured with the right amount of cold water and boiled until fully cooked. Then it is removed from the broth, and fried onions, parsley root and chopped cabbage are added instead. Almost immediately, potato cubes and pieces of boiled meat are loaded into a common pan. All this is s alted and simmered over low heat. Five minutes before the end of the heat treatment, lavrushka and tomato slices are added to the cabbage soup. Before serving, they are decorated with greenery.

Cabbage stewed with meat

Using the technology described below, you can relatively quickly make a delicious treat that is optimal for both adults and children's menus. The main advantage of this cabbage dish is that it does not need any additions in the form of cereals or salads. To prepare it you will need:

• 500g lamb meat.
• Large carrot.
• ½ a fork of white cabbage.
• 100 ml water or stock.
• Refined oil, fresh parsley and s alt.

Washedthe meat is cut into pieces and beaten lightly. Then it is s alted and laid out in an oiled form, at the bottom of which there is already half of the chopped vegetables. Top the lamb with a mixture of carrots and cabbage. All this is s alted, poured with water or broth and stewed under the lid for two hours.

Bigus

This spicy cabbage dish, the photo of which is presented below, is prepared with the addition of various meat products. To make a fragrant and rich bigus, you will need:

• 150g ham.
• 500 g each of sauerkraut and fresh cabbage.
• 150g goose.
• 2 ripe tomatoes.
• 200 ml stock.
• 150 g dry-cured ham.
• 60ml refined oil.
• 25 g sugar.
• 50ml dry red wine.
• Crystal s alt, parsley and pepper.

Fresh, thinly chopped cabbage is fried in vegetable fat and transferred to a cauldron, which already contains a pre-stewed pickled vegetable. Peeled tomatoes and broth are also sent there. All this is simmered on low heat for about ten minutes. Then lavrushka, spices, s alt, sugar and wine are added to the common container. Layers of vegetables and pre-fried pieces of meat products are laid out in portioned pots. Bigus is baked in an oven heated to 150 degrees for twenty-five minutes. Served with fresh herbs and sour cream.

Salad with apples and celery

This simple but very he althy cabbage dish is wonderfulcombined with fish or meat. To prepare it you will need:

• Red apple.
• ½ a fork of white cabbage.
• Celery salad.
• 10g sugar.
• 50 ml regular vinegar.
• 30ml refined oil.
• S alt.

Cabbage is carefully freed from the top leaves, washed and finely chopped. Then it is s alted, kneaded with hands and combined with pieces of apples and celery straws. All this is mixed with vinegar and sugar. After half an hour, the dish is seasoned with refined oil and served for dinner.

Kolrabi stew

This delicious and nutritious kale dish has a distinct mushroom flavor. It is suitable not only for an ordinary family meal, but also for a festive dinner. To make this kohlrabi stew you will need:

• 20 g of any dried mushrooms.
• 1, 5 kg kohlrabi.
• 1 tbsp l. wheat flour.
• 2 tbsp. l. soft butter.
• 5 tbsp. l. dry white wine.
• 200 g heavy cream.
• 2 tbsp. l. chopped chervil.
• S alt and fragrant spices.

Washed mushrooms are poured with warm water and left for about half an hour. Then they are boiled in the same liquid, removed from the broth and cut. Washed kohlrabi is poured with s alted water and sent to a working burner. The cabbage is boiled for ten minutes, and then thrown into a colander.

In a separate frying pan with melted butter, lightly fry the right amount of flour and cool it. Then wine is added to it anda glass of strained broth left over from cooking mushrooms. Thick cream and 400 ml of the liquid in which kohlrabi was cooked are poured there. All together simmer on low heat for no longer than ten minutes.

At the end of the indicated time, mushrooms, pieces of kohlrabi and most of the available chervil are added to the resulting sauce. All this is s alted, peppered and heated for about seven minutes. Completely cooked stew is sprinkled with the remains of chervil and laid out in portioned plates. It is served hot with boiled new potatoes.