Cabbage dishes

Today we are presenting a few recipes for cabbage dishes. The cabbage family (Brassica oleracea) includes cabbage, cauliflower, brussels sprouts, kohlrabi, broccoli, romanesco broccoli... and the list is still incomplete. Cabbage is integral to our nutrition, although we never stop to think how healthy it is and rich in vitamins to say nothing of a plenty of dishes that can be cooked from it. It has more vitamin С than oranges, about the same content of vitamins A, B, K, PP and U as lemon, and even more calcium than milk. Plus potassium, zinc, magnesium, manganese, copper, iron, phosphorus, chlorine, iodine, thiamine, riboflavin, carotene. The caloric value per 100 g is 24 kcal in raw cabbage and 15 in boiled or steamed. Nutritionists recommend eating dishes from raw or boiled cabbage to reduce cholesterol and strengthen vascular walls, and to stimulate bowels and kidneys. Bon appetit!

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In recipe book

Cooking: Remove small green outer leaves, chop them finely and put aside. Cook the kohlrabi 20 min in salted boiling water and chill. Reserve 1/2 cup of the stock. Cut off the tops of the kohlrabies and scoop out the flesh. Chop it finely. Heat the oven to 200 C. Soak the bun in cold water, then press out the liquid. Chop the onion, combine it with the bun, the meat and the egg, add salt, pepper and the chopped leaves. Fill the kohlrabies and cover them with the tops. Put two slices of the salo on each kohlrabi. Add the stock and bake 25 min.

Cabbage Roll

Ingredients: (serves 2)

3 cabbage leaves
150 g walnuts
6 garlic cloves
1 tbsp wine vinegar
2 tbsp pomegranate seeds dried coriander salt pepper fresh dill, celery, parsley
30 g fresh coriander a pinch of saffron

Cooking: Cut out the stalk and cook the cabbage 3 min in boiling water. Drain in a colander. Remove cabbage leaves and gently press out the liquid. Grind the nuts and the garlic. Add the coriander, pepper, salt and saffron. Mix thoroughly and press out the nut oil. Add the vinegar, the chopped herbs, mix. Add the pomegranate seeds. Dry the cabbage leaves, spread one on the table. Pour 1 tsp of the nut oil, add the filling and spread it evenly. Cover with another leaf and the filling. Do the same with the third leaf. Roll up. Slice the roll with a sharp knife into 2 cm pieces. Pour with the nut oil and garnish with pomegranate seeds. You can as well make small cabbage parcels instead of rolls.

Cabbage u Lamb

Ingredients:

750 g cabbage
200 g potatoes
750 lamb fillet
75 g butter
1 tbsp flour
2 tsp salt
5 peppercorns
1 bay leaf 1/4
litre meat stock
1 tbsp chopped fresh parsley

Cooking: Rinse the cabbage, remove the stalk and cut coarsely. Peel, rinse and slice the potatoes. Rinse, dry and cut the meat into 4 cm cubes. Heat the butter in a large pan, add the meat and sprinkle it with the flour. Fry the meat stirring until brown and remove with a slotted spoon. Fry the cabbage and remove with a slotted spoon. Layer the meat, the cabbage and the potatoes in the pan. Sprinkle each layer with pepper. Top with a cabbage layer. Put the spices in a muslin bag and add to the pan. Add the stock and cook gently 1.5-2 hrs. Discard the spices and garnish with fresh parsley.

Romanian Plateau

Ingredients: (serves 4)

0.5 kg cabbage
0.5 kg aubergines
300 g wine
1 kg fish
2 onions
2 tbsp sunflower oil
1/2 lemon raisins spices: coriander, pepper, salt

Cooking: Rinse the cabbage, remove the outer leaves, chop them and boil about 30 min. Peel the onions and slice them in rings. Peel the potatoes and cut into thin strips. Peel the aubergines and cut into thin strips. Heat the oil and fry the cabbage. Fry the aubergines, the potatoes and the onions in a separate plate. Clean the fish, rinse it and sprinkle with salt and pepper. Put the pieces of fish in a heat-proof dish and sprinkle them with lemon juice. Put the vegetables evenly on the fish and cover with foil. Bake 30-40 min until the fish is cooked.

Cabbage Curry

Ingredients: (serves 4)

600 g cabbage
400 g potatoes
400 g onions
1/4 cup sunflower oil
1 tbsp curry spices: caraway seeds, chilli, bay leaves, cloves, salt
100 g tomato puree
1 cup meat or mushroom stock

Cooking: Heat the oil and brown the onions cut into rings. Add the curry and heat 3-4 min gently (so that it retains the aroma). Add the spices and the cabbage and cook 10 min stirring continuously. Add the peeled and diced potatoes, the tomato puree and the stock. Cook at low heat. Discard the bay leaves and the cloves before serving, dress with curry salt.

Kuban Cabbage Dish

Ingredients:

600 g sauerkraut
600 g potatoes
240 g tomato puree
180 g millet
1 onion
40 g soured cream
4 garlic cloves dill salt pepper

Cooking: Soak the millet 3 hours in cold water, drain, add the peeled and diced potatoes, heat gently 30 min. Rinse and chop the sauerkraut finely. Saut