Recipes with cabbage

No doubt, cabbage has been grown and cultivated for thousands of years, but all attempts to go into detail face semantic problems

Cooking time —
Complication —

In recipe book

No doubt, cabbage has been grown and cultivated for thousands of years, but all attempts to go into detail face semantic problems: historians usually write about cabbage without specifying what kind of cabbage they mean. That is why it"s unclear if ancient Greeks and Romans grew cole or something like collards or even celery cabbage? Cabbage that we are used to becomes an important food starting from the early Middle Ages and its role grew as centuries passed by. It is easily proved by the pictures of that time: as a rule, they show kitchen tables or baskets full of various fruit and vegetables, including cabbages of all sorts and sizes. Philosophers and historians, physicians and cooks have left us numerous instructions and even whole monographs about its magic characteristics. For example, Georgians compete with Italians and Greeks. According to Professor G.Dzhaparidze, who studied the history of cabbage, cabbage comes from Colchis Lowland in Georgia, as this place is extremely rich in various plants similar to cabbage that are called "kezhera". Cabbage is valued for its high gastronomic qualities, it is good with corned beef and ham. It is known that the Slavs started cultivating cabbage no later than the 9th century. The most authentic and wide-spread version is that cabbage appeared in Russia with Greco-Roman colonists who lived in the Crimea and other Black Sea regions, and it first got to the southern Slavic tribes. In the menu of the Russians, cabbage has always been one of the main products. And today we eat 7 times more cabbage than, for example, Americans. Isn"t it a proof that the Russians are right to include cabbage into the list of their national foods?

Stewed Cabbage

1 kg fresh cabbage or sauerkraut
30-40g butter
2 carrots
1 onion
2 tbsp tomato paste
2 tbsp 3% vinegar (for fresh cabbage)
1 tbsp flour
1 tbsp sugar
2 cups meat broth (water)
peppercorns
bay leaf
salt to taste

Remove the outer leaves of the cabbage, cut out the stump, slice it thinly, put into a pot, add broth, bay leaf. Put on heat. Chop onions and carrots, and fry on butter with tomato paste, add vinegar in the end. Put vegetables in a saucepan with cabbage, cover it with a lid, turn down the heat to medium, stew cabbage until ready, stirring slowly periodically. A few minutes before completion, add browned flour diluted with broth, salt and sugar. This dish is used as a garnish to meat and fish dishes.

Stuffed Cabbage

1 small cabbage
400g ground meat
1 cup sour cream
1 cup milk
100g butter
3 eggs
2 onions
1/2 cup broth
1 cup breadcrumbs
For sauce:
1 tbsp butter
1 tbsp flour
1 cup broth
1/3 cup sour cream
salt to taste

Cut out the cabbage stump, boil the cabbage in water until completely soft. Prepare the filling: fry chopped onions in half the butter, add ground meat and fry. Pour half a cup of broth in a frying pan, take off the heat and combine onions and ground meat with eggs stirred in milk. Put the boiled cabbage in a deep frying pan with the remaining butter. Carefully turn up the leaves and put the filling between them. Press the cabbage with hands, trying to shape it back, drizzle with oil, sprinkle with breadcrumbs and bake until brown. Serve under sauce. To make the sauce, heat the flour with butter, gradually dissolving with hot broth, bring to boil, salt to taste, and combine with sour cream.

Cabbage Fried in Breadcrumbs

1 kg cabbage
80g butter
1-2 eggs
1/2 cup flour
1 cup breadcrumbs
1/3 cup sour cream
salt to taste

Remove the outer leaves of the cabbage, cut out the stump, boil the cabbage in salted water until ready. Take the cabbage to leaves, tenderize the stalks with a mallet. Brush 1-2 leaves with sour cream, fold them as an envelope, turn up the edges. Roll each "envelope" in flour, then in eggs and breadcrumbs. Fry them in a frying pan with butter on both sides. Put all "envelopes" in a deep frying pan, add sour cream and roast in heated oven until ready. Serve as a separate dish 2-3 "envelopes" a portion.

Cabbage with Tomatoes and Meat

400g white cabbage
3-4 tomatoes
300g fried meat (or sausages)
2-3 potatoes
1 tbsp vegetable oil
2 cups broth
1 onion
salt to taste

Chop onions, fry in a deep frying pan. Slice cabbage, dice potato and add to the onions. Pour salted broth in the vegetables and stew covered until ready. In the end, add sliced tomatoes, sliced fried meat (or sausages), and stew several minutes. Combine the prepared vegetables with meat and put them into plates. Golubets – Cabbage Rolls with Meat 1 kg white cabbage 1/2 cup flour 50g butter 2 cups sour cream sauce For filling: 400g ground meat 1 cup boiled rice 1-2 onions 2 hard-boiled eggs 100g butter salt to taste Remove the outer leaves of the cabbage, cut out the stump, put in a saucepan with hot water, and boil thoroughly 15-20 minutes. Take the cabbage out of the saucepan, put it in cold water, then put it in a colander to drain the water. Strip the cabbage to separate leaves, cut off thick ends. Chop and fry onions in oil, combine with ground meat, rice and chopped eggs, add a little broth or water for juiciness, melted butter. Put the filling on each cabbage leaf, fold the leaves tightly, tie with a thread to keep it rolled, roll in flour and fry on both sides in oil. Put the fried cabbage rolls in a saucepan, fill with sour cream sauce, add (optional) tomato paste and stew under lid 25-30 minutes. Put the cooked golubtsy in plates two a portion, dress with hot sour cream sauce in which they were stewed, sprinkle with greens. To roll golubets as an envelope: put the filling closer to the basis of a cabbage leaf, take a leaf by sides and fold them on the middle. Then, roll the leaf starting at the side with the filling. Tie the middle up with a thread.

Cabbage Pudding with Filling

1 kg white cabbage
2 cups broth
50-70g butter
1/2 cup semolina
2 eggs
1/2 cup breadcrumbs
salt to taste
For meat filling:
350g beef fillet
20g butter
1 onion
1 tbsp flour
Pepper, salt, greens
For mushroom filling:
5-7 dried ceps or fresh champignons
20g butter
1 onion
1 flour pepper, salt, greens.
For carrot filling:
5-6 carrots
1 tbsp sugar
50g butter

Remove the outer leaves of the cabbage, cut out the stump, julienne. Put the cabbage into a goose pan in a low layer, add 2 cups of salted broth, add oil, cover and stew until ready. Gradually add semolina, sprinkling it on the surface and stirring slowly. Boil thoroughly 5-10 minutes, chill a little (to 40 - 50С), add raw eggs and stir thoroughly. Put half on a buttered frying pan sprinkled with breadcrumbs, put a layer of filling, then another layer of cabbage mass, sprinkle all with breadcrumbs (or grated cheese), drizzle with oil and roast in the oven. The filling for this dish can be different.
For meat filling: slice beef fillet or low-fat pork into small pieces (30-40g), fry them in oil, add broth, flavoury pepper and stew under lid until ready. Prepare browned flour, stir it with the broth in which the meat was cooked, and boil 20-30 minutes. Grind the meat, add salt and pepper, fried chopped onions, combine with chopped parsley, flour dissolved with broth and stir.
For mushroom filling: boil dried mushrooms and chop them finely. Filter the broth, dissolve browned flour with it and boil 20-30 minutes. Fry mushrooms in a frying pan, combine with mushroom sauce, salt. For carrot filling: peel carrots, grate them, put them in a saucepan, add broth, oil and stew under lid. Dress the filling with sugar and salt.

Fried Cabbage Stumps

10 cabbage stumps
2 eggs
1/2 cup breadcrumbs
3 tbsp vegetable oil
1/2 cup milk
100g sour cream
salt to taste

Slice cabbage stumps finely lengthways, put them in a saucepan, add boiling water so that the water covers cabbage stumps a little, and boil until soft. Put the boiled cabbage stumps on a colander. Do not throw away the broth. Combine eggs with milk and salt, soak slices in this mixture, then roll them in breadcrumbs and fry in vegetable oil until the crust appears. Put the cooked slices on a dish, decorate them with herbs. Serve sour cream in a gravy boat. Pour the broth in a broth cup. This dish is usually cooked when the cabbage is pickled. After pickling many cabbage stumps remain. Some throw them away as a waste product. Don"t do it, as it is a valuable food rich in vitamins and minerals.

Cauliflower And Cottage Cheese Pudding

200g cauliflower
100g high-fat cottage cheese
2 eggs
1/2 cup grated cheese
20g butter
salt to taste
1/2 cup sour cream

Boil cauliflower and strip it to florets. Then chop them, put in a bowl, add cheese, eggs, grated cottage cheese, salt and whisk until homogeneous. Put the mass evenly in a buttered form and roast in the heated oven 20-25 minutes. Serve the pudding hot, you can serve sour cream separately.

Cabbage Pie with Semolina

1 kg white cabbage
200g semolina
200g margarine
2 eggs
1 tsp sugar

Pour semolina with milk, whisk eggs, add melted margarine and sugar, stir thoroughly. Chop and salt cabbage, press with hands until juice appears and combine with semolina. Stir. Put the resulting mass on a frying pan and bake 20-30 minutes at 220-250 C.

Kapustniki

750g white cabbage
100g grated cheese 50g sour cream
2 eggs
2 cups butter or sour cream
3 tbsp baked butter or vegetable oil
fresh fennel or parsley
salt to taste

Chop cabbage finely, put in a frying pan in a layer no more than 5 cm and simmer with sour cream. Chill the cooked mass to 60-70 C, add cheese, eggs, salt and stir thoroughly. Take a heated frying pan with baked butter or vegetable oil, use a spoon to put the prepared mass on it, and fry the pancakes on both sides until a ruddy crust appears. Serve the pancakes with butter or sour cream, sprinkled with fresh herbs.

Bon appetite!