Simple cabbage dishes. What can you make from cabbage? The best recipes with photos

In our article we will tell you what can be made from cabbage. We will describe in detail different recipes for preparing vegetables. Let's start with the simplest dishes.

Corn salad

What can be made from Chinese cabbage? Delicious salad. The main components of the dish are corn and cabbage. The dish is made easily and quickly.

For cooking you will need:

250 grams of canned corn;
two pinches of salt;
400 grams of Chinese cabbage;
two tbsp. spoons of mayonnaise;
100 grams of boiled sausage.

Preparing the salad

First, cut the cabbage into thin strips. Season with salt and use your hands.
Then grate the sausage on a coarse grater.
Mix the ingredients.
Then add mayonnaise. Stir.

Baked kohlrabi

What can be made from kohlrabi cabbage? Tasty dish. In this recipe we will look at how to bake it. The result is a tasty and original dish. This dish will delight you with its unusual taste and appearance. The dish will fit perfectly into the everyday menu.

300 grams of minced meat;
one onion;
salt;
kohlrabi (four pieces);
vegetable oil (about 3 tablespoons);
spices;
one bell pepper;
two tomatoes;
one hundred grams of hard cheese;
two cloves of garlic.

Cooking

Wash the kohlrabi and dry. Then clean with a brush.
Remove the core from each cabbage with a sharp knife.
Heat a frying pan, pour a little oil. Then fry finely chopped onion, add kohlrabi pulp and bell pepper (cut into strips).
After a minute, add the minced meat. Fry over medium heat until the liquid has completely evaporated. Then salt the minced meat and pepper it a little. Then add chopped tomatoes and spices.
Simmer covered for five minutes. Then season with the garlic that you previously passed through the press. Cool.
Then place minced meat (several spoons) into each kohlrabi and fill it with a heap.
Then grate the cheese. Sprinkle it on top of each kohlrabi.
Then place on a baking sheet (greased with oil). Bake in the oven for about thirty minutes (maybe a little more). Check readiness with a stick. If the side of the cabbage can be easily pierced, it means everything is ready.

Solyanka with beans and other vegetables

What can you make from cabbage for the winter? Solyanka. This preparation will please you in winter.

For cooking you will need:

black peppercorns (6 pcs.);
three kg of cabbage;
one kilogram of carrots and the same amount of eggplants;
two tbsp. spoons of salt;
half a kilogram of beans;
three hundred ml of vegetable oil;
half a liter of tomato juice;
one hundred ml of vinegar 6%.

Preparation of solyanka

Soak the beans in water overnight.
In the morning, chop the cabbage into strips.
Grate the carrots on a grater (large). Cut the onion into half rings. Wash the eggplants, peel them and cut them into cubes. Add some salt.
Boil the beans until half cooked.
Then pour oil into a large saucepan and heat it up.
Place vegetables there and fry for two to three minutes. Stir as you go. Then add the juice and beans along with the liquid in which they were cooked. Bring to a boil. Then add salt and reduce heat.
Simmer for 45 minutes. Then add pepper and stir the hodgepodge. Simmer for another 15 minutes. Stir the dish again during the process. Then remove the hodgepodge from the heat and pour in the vinegar. Place in jars that you have sterilized in advance. Roll up. Turn the jars over, wrap them in a blanket, which can only be removed after it has cooled completely.

Cabbage soup

What can you make from red cabbage? Cabbage soup This dish is traditional Russian.

For cooking you will need:

250 grams of red cabbage;
beet;
three liters of meat broth;
salt;
carrot;
two tbsp. spoons of tomato paste;
three pieces potatoes;
greenery;
pepper;
25 ml sunflower oil;
spices;
three tomatoes.

Cooking a traditional Russian dish

Cook the broth.
Prepare the vegetables. Peel them from husks and peels. Cut the beets into strips. Grate the carrots. Chop the greens, onions and potatoes.
Take a frying pan. Then pour oil into it. Fry beets, onions and carrots. Then simmer with tomato paste for 10 minutes.
At the same time, cook the potatoes in the broth. Then add cabbage. Then add the stewed vegetables. Salt and pepper. Let the soup simmer for another ten minutes. At the end, add the greens, then cover the dish with a lid. Let it sit for 15 minutes. Now you know what can be made from By the way, it is thanks to this component that the dish will have a beautiful purple hue. This vegetable is the highlight of the dish.

Cabbage schnitzel

What can you make quickly from cabbage? a hearty and light dish. There should not be any special problems in cooking.

To prepare schnitzel you will need:

6 eggs;
salt;
one white cabbage (six large leaves);
six tbsp. spoons of vegetable oil;
pepper;
500 grams of breadcrumbs.

Cooking process

Prepare the cabbage leaves. Boil two liters of water in a saucepan. Then lower the sheets there for two minutes.
Then beat the eggs with salt and pepper.
Prepare bread crumbs.
Dip each leaf first in eggs, then in breadcrumbs. Do this 2 times.
Then roll the cabbage leaves into envelopes.
Heat a frying pan, pour a spoonful of oil. Put down the schnitzels. Fry on both sides (two minutes on each).
Place items on paper towels. Let them sit for a minute until the oil drains away. Then transfer them to a plate. Serve warm.

Vegetable Pie

What else can you make from cabbage? Pie. It cooks in a frying pan without any hassle.

For cooking you will need:

two eggs;
500 grams of cabbage;
salt (to your taste);
teaspoon of vegetable oil;
150 grams of flour;
greenery.

Description of the process of creating a pie

Finely chop the cabbage.
Then beat the eggs with salt in a deep bowl.
Place the cabbage there and stir.
Wash the greens, dry them, chop them.
Then add it to the egg. Stir.
Add flour gradually. Stir during the process. As a result, you will get a homogeneous mass.
Grease the pan with oil. Place the cabbage there.
Cover the pan with a lid. Fry over medium heat for about twenty minutes.
In order for the pie to cook completely, you need to turn it over during the process. The finished product should have a golden crust on both sides.

Minestrone

What can you make from cauliflower? Minestrone. This dish is an Italian traditional dish. The consistency of this soup is quite thick. Because of this, it resembles a vegetable stew.

To prepare you will need:

200 grams each of cauliflower, potatoes and carrots;
bulb;
zucchini (2 pcs.);
garlic clove;
10 grams of basil and parsley;
50 grams of fresh spinach, boiled beans and green peas;
teaspoon salt;
100 grams of celery;
125 grams of tomatoes;
two tbsp. spoons of olive oil.

Italian soup recipe

Initially, chop the onion, basil and parsley.
Then wash the vegetables and cut into small cubes.
Afterwards, disassemble the cabbage into small inflorescences.
Prepare the soup in a thick-bottomed saucepan. This is necessary so that vegetables can be fried in it.
So, pour olive oil into a pan, heat it, fry the garlic. After this, remove it from the pan.
Place the rest of the chopped vegetables there. Fry them over low heat for about ten minutes.
Then pour in cold water or vegetable broth. Note that the liquid should lightly cover the vegetables. Cook the dish for about twenty minutes, keeping the heat low.
After the Italian soup boils, add salt to it.
Then add spinach (washed). It can be thrown either whole, if the leaves are small, or cut into pieces.
Then add beans and peas there too.
Continue cooking over low heat for about thirty minutes. During this time, the vegetables will boil. After which the Italian soup will become rich and thick.
Serve the dish with croutons and grated Parmesan (sprinkle the soup with it).

Casserole

What else can you make from cauliflower? Casserole. This product is easy to prepare. But at the same time tasty and satisfying.

To prepare you will need:

two tbsp. spoons of flour;
700 grams of cauliflower;
two pinches of ground black pepper;
four eggs;
two hundred ml of water;
one and a half teaspoons of salt (0.5 is required for pouring, the rest of the salt is needed for cabbage);
sour cream (about three tablespoons);
one tbsp. spoon of dill;
170 grams of hard cheese.

Cooking the casserole

First, separate the cabbage into florets. Then boil it in water (salted). After boiling, simmer for five minutes.
Cool the boiled cabbage.
Grind the cheese on a grater.
Mix flour, sour cream and eggs. Then add salt and pepper.
Then add water, dill (chopped) and half the grated cheese. Stir until smooth.
Line a baking pan with parchment. Place cabbage there.
Then fill it with the resulting mixture. Sprinkle cheese on top of the dish.
Bake in a preheated oven for thirty minutes. Check the center of the dish for doneness. How do you know when you can take a casserole out of the oven? The finished product must be elastic.

Vegetable cutlets

What can be made from boiled cabbage? Vegetable cutlets. Those who are on a diet will also like such products. Since these cutlets are not particularly high in calories. These products are tender and juicy. They are ideal with rice and mashed potatoes.

In order to make these cutlets, you will need:

250 ml milk;
egg;
60 grams of flour;
500 grams of white cabbage;
50 grams of butter and semolina;
a pinch of salt.

Making cutlets

First, wash the cabbage. Divide it into leaves. Then put them in already boiling water, then add salt. Cook for ten minutes.
The finished cabbage should be soft. After cooking, let it cool. Then chop it. You can use either a blender or a food processor for these purposes.
Then heat the butter in a frying pan. Then pour in the milk and add the chopped cabbage. Also add semolina there. Mix thoroughly. Simmer for another five minutes.
Then cool the cabbage, add the egg and flour to it. Stir.
Then add pepper and salt. Preheat the oven to two hundred degrees. Cover a baking sheet with parchment. Grease it with oil.
Form products from the mass. Then roll them in flour. Then place them on parchment. Bake for twenty minutes. At the end, brush with yolk to make the products golden brown.

Now you know what can be made from cabbage. The recipe is quite simple, so you can easily please your loved ones with this dish. Just remember that the cutlets should be served with vegetables, herbs and sour cream.

Sauerkraut

What can be made from cabbage and carrots? One dish familiar to many. Sauerkraut is an excellent and easy dish. It's easy to prepare. We will look at a quick option to create it.

To prepare you will need:

three tbsp. spoons of salt;
two carrots;
1.5 liters of water;
four cloves of garlic;
two hundred ml of vinegar;
cabbage (head of cabbage);
250 ml sunflower oil;
two hundred grams of sugar.

Cooking cabbage

First shred the cabbage.
Then peel and grate the carrots. Chop the garlic.
Then mix all the vegetables.
Pour water into the pan. Add salt and sugar there. Add oil. Then put it on fire. Then bring to a boil. Wait for the sugar and salt to completely dissolve.
Then pour in the vinegar. Keep the marinade on the fire for a couple of minutes. Then pour it hot into the cabbage. Place a press on top.
In a few hours the dish will be ready. Then place the cabbage in jars.

Cucumber salad

What can you make from fresh cabbage? Vitamin salad. It's very easy to do.

For cooking you will need:

one head of cabbage;
six cucumbers;
salt;
one third glass of mayonnaise and the same amount of sour cream;
ground black pepper.

Description of salad preparation

Wash the cucumbers, cut lengthwise, chop into small cubes.
Grate the cabbage on a special grater.
Place vegetables in a salad bowl.
Season with mayonnaise and sour cream. Add pepper and salt. Mix well.

In tomato

What can be made from in tomato. This preparation is quite interesting. An excellent combination of vegetables makes this dish incredibly tasty.

To prepare you need:

five hundred ml of tomato juice;
kilogram of cabbage;
1.5 tbsp. spoons of salt.

The process of creating a workpiece

Prepare the ingredients. Pass the tomatoes through a juicer. The result will be juice.
Finely chop the cabbage.
Place the juice on the fire and bring to a boil. Add some salt. Boil for twenty minutes over low heat.
Sterilize the jars and place the cabbage in them. Compact it. Shake. Fill 2/3 of the jar with juice.
Then prepare the container for sterilization. Place a towel folded in half at the bottom, pour in water (it should reach the hangers of the jars). Place jars of cabbage in warm water. Sterilize them for fourteen minutes if you have liter ones.
Then roll up the jars. Turn it over. Wrap them in a blanket until they cool completely.

Broccoli with sauce

Broccoli is a very healthy vegetable. But, unfortunately, children do not understand that they need to eat it, since this vegetable is not very tasty. Its taste can even be called specific. We offer you a recipe for one dish. It turns out tasty and satisfying, and it also contains broccoli. The delicate sauce gives the cabbage a new taste.

To prepare you will need:

two medium-sized eggs;
a glass of milk;
150 grams of cheese;
a pinch of salt;
500 grams of broccoli.

Cooking process

First, separate the broccoli florets. Afterwards, rinse thoroughly under cold water.
Then fill the pan with water. Add salt and put on fire. When the liquid boils, send the broccoli there to cook. This process will take approximately seven minutes.
Then drain the broccoli. To do this, use a colander. Then leave the cabbage to cool.
At this time, take a bowl. Then pour milk into it, add egg, salt, and 50 grams of cheese (chopped on a grater). Then mix all the ingredients.
Then take a heatproof pan. Place broccoli in it. Pour the resulting sauce over the cabbage. Sprinkle (remaining) cheese on top.
Place in a preheated oven for about 30 minutes. Cook until golden brown crust appears.

Conclusion

Now you know what can be made from cabbage. We looked at different recipes. We hope that you will choose an option for yourself. We wish you good luck!

Stewed cabbage is one of the most popular dishes in Russian cuisine. Fresh or sauerkraut is stewed with mushrooms, sausages, carrots, potatoes, rice, beans or raisins. Season it with garlic, sour cream or tomato paste. Always different and very tasty, stewed cabbage never gets boring and is very beneficial for our body. It normalizes the functioning of the digestive system, removes toxins and reduces cholesterol levels. How to properly stew cabbage in order to preserve all the vitamins and nutrients?

Stewed white cabbage

To stew, make sure that the head of cabbage is tight and does not deform when pressed. It should also be beautiful, without spots, with fresh green leaves.

Now chop the onions, grate the carrots or chop them finely. Heat a small amount of vegetable oil in a frying pan, add the onions first, then the carrots and sauté the vegetables for 5 minutes until they turn golden. Chop the cabbage into strips or cubes, add to the vegetables and lightly fry for 5 minutes, then add a little water to stew the vegetables. Instead of water, you can add tomatoes or slightly sweetened tomato paste. Simmer young cabbage for up to 15 minutes, and winter cabbage for up to 40 minutes, until it becomes soft. Serve it with herbs, sour cream or mayonnaise, cold or hot.

How to stew red cabbage

Red cabbage is no less useful than white cabbage; it is chosen according to the same principle. In addition, good cabbage should have bright purple leaves. You can stew this cabbage without adding other vegetables - it will be delicious. Simply cut the cabbage into strips, sprinkle with salt, black pepper and nutmeg. Pour 3% vinegar (a couple of tablespoons per head) and simmer in a glass or ceramic bowl with a small amount of oil.

After an hour, when the cabbage becomes soft, season it with ketchup or tomato paste and serve as a side dish.

For a piquant and softer taste, you can add a little sugar, and replace regular vinegar with apple or rice vinegar. And one more secret - many housewives do not add salt immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add wheat flour sauteed in oil at the end of stewing at the rate of 1 tbsp. l. flour for 1 kg of cabbage.

Stewed sauerkraut

If you do not make homemade preparations, then choose the right sauerkraut for stewing. It should be crispy, white-golden in color with a pinkish tint. A slimy and slightly viscous brine is also normal. Good cabbage has no stains, it has a sour-salty fresh taste, it is better if it is taken straight from the barrel. And one more important point - the larger the cabbage is cut, the more vitamins are preserved in it.

Stewed sauerkraut has a brighter and piquant taste, but before cooking it is washed in a colander with running water to remove excess acid.

Before stewing, sauté onions cut into half rings in oil, then mix them with cabbage and add a little water, seasoning with salt and black pepper.

After 45 minutes, add tomato paste, a little sugar and spices such as caraway or cumin to the cabbage. Simmer for another 5 minutes and remove from heat.

Stewed cauliflower

Cauliflower contains a lot of protein, so it must be included in the diet of vegetarians and athletes. In addition, this product activates mental activity and is indicated for nervous overload. When choosing cauliflower, make sure that its inflorescences are white and dense, without suspicious spots, and that the leaves are fresh and green.

Divide the head of cabbage into inflorescences, wash them thoroughly and cut into thin slices. Fry the cabbage in vegetable oil for several minutes, add salt, add tomato paste and water, then simmer for 15-20 minutes.

Season the cabbage with fresh herbs - parsley, basil or dill.

Stewed Brussels sprouts

Brussels sprouts are extremely rich in vitamin C, so they help maintain high immunity and performance. When buying cabbage, choose bright green, dense heads that are strong and small, as large ones can be a little bitter.

Brussels sprouts are good for stewing because they have a very pleasant taste and delicate aroma. True, there is a little secret - you need to first boil it for 5 minutes, adding a lemon drop to the water.

After this, the heads of cabbage are cut in half or into quarters and fried in oil with onions or leeks. Then the cabbage is seasoned with salt and pepper and stewed until soft. You can add a little sour cream mixed with water. Sprinkle the finished cabbage with grated cheese.

Stewed broccoli

Broccoli is valuable because it contains vitamin U, which protects against stomach ulcers. In addition, this type of cabbage is useful in the fight against tumors, and broccoli also has a beneficial effect on the heart and blood vessels. When choosing cabbage, make sure that the head is bright green, with dense, fresh leaves without damage.

Wash the broccoli, disassemble it into florets, remove the rough parts and place in a frying pan with well-heated oil. If the oil is not hot enough, the cabbage will turn out soft and brown. Simmer the broccoli for 20 minutes, seasoning it with salt and any spices.

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When cutting up cabbage before stewing, do not use the leaves adjacent to the stalk, as nitrates and radionuclides accumulate in them. If you are going to fry the cabbage before stewing, make sure that it is dry, otherwise the oil will splatter heavily during the frying process.

During stewing, make sure that the cabbage does not burn; add water if necessary, even if it is not written in the recipe for stewed cabbage. For frying, you can mix high-quality butter with vegetable oil - this will make the taste of the dish softer and more delicate.

To add some spice before frying, you can throw a pod of red hot pepper into the oil and lightly fry it, then remove it and simmer the cabbage in aromatic oil. Or you don’t have to remove it, just chop the pepper first - it all depends on whether you like spicy dishes. You can use garlic instead of pepper.

Cabbage is stewed not only in a frying pan, but also in a double boiler and in the oven at a temperature of 160-170°C, the duration of stewing is up to 40 minutes. In a multicooker, first use the “Frying” mode to sauté vegetables, and then use the “Stewing” mode; the time depends on the “age” of the cabbage. Do not overdo it with stewing, otherwise the dish will lose its vitamins and become too soft and tasteless.

The finished cabbage can be sprinkled with grated cheese and placed in the oven until the cheese melts and browns.

Now you will be surprised how simple and easy it is to stew cabbage and feed a large family with a tasty, satisfying, appetizing and cheap dish.

Ingredients: white cabbage - 1 kg, onions - 2 pcs., tomato paste - 2 tbsp. l., vinegar - 1 tbsp. l., sugar - 1 tbsp. l., flour - 1 tbsp. l., vegetable oil - 3 tbsp. l., bay leaf - 1 pc., salt and pepper - to taste.

Cooking method:

Wash the cabbage and onions.
Finely chop the cabbage.
Place the cabbage in a bowl, add a glass of water and place on low heat.
Pour 1 tbsp into the cabbage. l. vegetable oil.
After 20 minutes, chop the onion into small cubes.
Fry the onion in 1 tbsp. l. vegetable oil.
At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
Mix fried onions with cabbage.
Salt, pepper, add vinegar.
After 10 minutes, fry the flour in 1 tbsp. l. oils
Add flour to cabbage and stir.
The total stewing time for cabbage is 40 minutes.
Remove bay leaf before serving.

Serve the cabbage with mashed potatoes, rice, buckwheat or pasta, and complement the dish with a cutlet or goulash. Isn't it delicious?

Stewed Brussels Sprouts with Ginger Sauce

Cabbage goes well with spicy seasonings - this is how it is prepared in eastern countries.

Fry a glass of finely chopped onions in 1 tbsp. l. sesame oil until onion is soft, about three minutes. Now add 2 tsp to it. grated fresh ginger and 1 clove of finely chopped garlic. Fry for another 30 seconds.

Boil 450 g of Brussels sprouts in boiling water for 5 minutes, cut them into halves and place them in a frying pan with the onion and ginger. Pour ⅓ cup chicken broth over the vegetables and simmer for another 5 minutes.

Place the finished cabbage on a flat dish, pour over soy sauce and sprinkle with any fresh herbs. A healthy and flavorful side dish for meat and fish is ready!

Stewed cauliflower with tomatoes and bell peppers

This dish will surprise you with its pleasant taste and ease of preparation. Even a beginner in cooking can handle it!

Cut 3 onions into half rings and fry them in vegetable oil with 2 cloves of chopped garlic. Next, add 5 bell peppers, chopped into strips or cubes, grated carrots to the onion, and then fry the vegetables for 5 minutes.

Pour boiling water over 5 tomatoes, peel them, cut them into cubes and add them to the vegetables. Salt and pepper the dish, add chopped basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower, disassembled into inflorescences. Simmer for another 10 minutes and serve with boiled potatoes.

Broccoli in orange sauce

You can't even imagine how amazing the combination of broccoli and citrus fruits is, so orange sauce is the perfect addition to this dish.

First prepare the sauce. Remove the zest from 1 orange and cut it into small thin strips. Squeeze the juice from the orange. Heat 1 tbsp in a frying pan or saucepan. l. olive oil, throw in orange zest and a third of a glass of walnuts. Fry the ingredients for 2 minutes.

Serve cabbage with toasted bacon and chili.

Try all types of stewed cabbage, experiment with different products and spices. You'll soon realize that cabbage is the perfect dish for culinary experimentation, especially if you're a novice cook!

World cuisine knows many dishes made from cabbage. But in this article we will deliberately not talk about dishes that everyone can cook - not a word about cabbage soup, cabbage rolls, or cabbage pies. Cabbage can be used to prepare many other unusual dishes, be it salads, side dishes or even desserts.

But first, a few rules that will help you choose cabbage and prepare the best cabbage dishes:

. When choosing cabbage, pay attention to its appearance. The leaves should be strong, fresh and free of damage and stains.
. Squeeze the head of cabbage in your hands - it should be dense and tight if the cabbage is late, or, conversely, soft, tender and loose if the cabbage is early.
. Pay attention to the stalk - there should be no stains or mold on the cut.
. Don’t be shy and smell the head of cabbage; fresh cabbage smells pleasant and slightly sweet. But if it smells of rot, acid or ammonia, then you should refuse the purchase, since it is quite possible that such cabbage was stored incorrectly.
. And remember, of all the dishes that can be prepared from cabbage, the healthiest is the one that does not need to be cooked (well, or almost not), that is, salad. Yes, yes, the simplest things often turn out to be the most useful.

Salads with cabbage combine well with sweet and sour apples, walnuts, tomatoes, parsley, dill, celery, green and onions, rice and raisins. Shrimp and soy sauce will add oriental notes, and curry, paprika and red pepper will evoke thoughts of India.

Ingredients:
200 g white cabbage,
300 g sour apples,
2 tbsp. chopped dill,
1 tbsp. lemon juice,
2 tsp olive oil,
1 tsp liquid honey.

Preparation:
Chop the cabbage thinly and grate the apples on a coarse grater. Mix cabbage, apples and dill and season with a mixture of olive oil, honey and lemon juice.

Ingredients:
1 head of early cabbage,
2 stacks peeled boiled shrimp,
3 tbsp. vegetable oil,
2 tbsp. grated ginger,
2 cloves of garlic,
1 tbsp. soy sauce,
ground red pepper, salt, parsley - to taste,
lemon for decoration.

Preparation:
Chop the cabbage and chop the garlic. Heat a frying pan with vegetable oil, add ginger and garlic, stir and fry for a minute, then add cabbage and fry, stirring, for another 5 minutes. Add shrimp, stir and cook for about 2 minutes. At the end of cooking, pour in soy sauce, add pepper and salt, heat for a minute and remove from heat. When serving, garnish with parsley leaves and lemon slices.

Ingredients:
400 g cabbage,
1 boiled beet,
1 tbsp. grated horseradish
2-3 tbsp. vegetable oil,
a pinch of sugar
parsley.

Preparation:
Grate the peeled beets and mix with shredded cabbage. Add horseradish, sugar and butter, stir and serve, garnished with parsley.

Pickling and pickling cabbage can be a good alternative to fresh salads. Moreover, sauerkraut contains many times more vitamin C than fresh cabbage.

Kimchi

Ingredients:
1 kg cabbage,
3 tbsp. salt,
1 onion,
1-2 cloves of garlic,
vinegar, ground red pepper - to taste.

Preparation:
Cut the cabbage into long strips, sprinkle with salt and leave for several hours. Finely chop the onion and garlic and mix with red pepper. Mix with cabbage, place in a glass or clay dish, place a weight on top and leave for 2-3 days. If you don’t have the patience to wait, just add a little vinegar to the cabbage.

Ingredients:
1 small head of cabbage,
1 onion,
1 bunch of greens,
1 stack walnuts,
½ tsp. adjika (real!),
parsley, pomegranate seeds - for decoration.

Preparation:
Cut the cabbage into 4-6 pieces and boil in salted water. Drain in a colander. Pass the cooled cabbage through a meat grinder. Chop the onion and herbs, crush the walnuts in a mortar or finely chop with a knife. Combine all ingredients, add adjika, mix and place in a salad bowl. Garnish with parsley and pomegranate seeds.

Brine ingredients:
1 liter of water,
25-30 g salt,
anise, mint, cumin - to taste.

Preparation:
Peel the cabbage, cut the head of cabbage into 4 parts and place in an enamel or glass bowl. Boil the brine (at the rate of 1 liter of brine per 1 kg of cabbage). Sprinkle the cabbage with anise, cumin or mint (or a mixture of spices to taste), pour boiling brine over it and let the cabbage cool in it. Press the cabbage with pressure. Place a crust of black bread into the cooled cabbage and leave to ferment for 3-4 days in a warm place. You can add some beets, cut into pieces, to the cabbage.

You can prepare main courses or side dishes from cabbage. Nourishing, and at the same time not heavy - you definitely won’t ruin your figure (however, you can’t say the same about bigos, but every rule has its exceptions!).

Ingredients:
1 head of cabbage,
1 stack rice,
6 tbsp. butter or ghee (can be replaced with vegetable oil),
2 sweet peppers,
4 tomatoes
1 onion,
1 liter of vegetable broth or water,
salt - to taste.

Preparation:
Cut the cabbage into thin strips, grind with salt and squeeze. Finely chop the onion and sauté in oil for 5 minutes until translucent. Then add cabbage, stir and simmer for 10 minutes. Cut the pepper into thin strips, mix with cabbage, add vegetable broth and let it boil. Add washed rice, stir and smooth the surface. Peel the tomatoes, cut into slices and place on top of the rice. Cover the pan with a lid and place in the oven for 10-20 minutes.

Ingredients:
1.5 kg fresh cabbage,
1 kg sauerkraut,
2 kg of smoked meats (sausages, meat, ham, etc.),
250 g smoked brisket,
5-6 pcs. boiled dry mushrooms,
2-3 tbsp. plum jam,
1 stack red wine,
5-10 juniper berries,
bay leaf, black peppercorns, salt - to taste.

Preparation:
Chop fresh cabbage and lightly fry it in vegetable oil. Place in a cauldron or other thick-walled container. Also fry the sauerkraut a little and add it to the fresh cabbage. Chop the smoked meats and brisket, add to the cabbage, add boiled dry mushrooms, juniper berries, plum jam and spices. Pour in the wine, stir, cover and simmer over low heat until the cabbage is soft and the whole mass is homogeneous. Poles prepare bigos in winter in large quantities and put it on the balcony. Bigos freezes and is heated over low heat. Just like in ancient Russia with its daily cabbage soup!

Ingredients:
1 medium head of cabbage,
400 g minced meat,
100 g champignons (or white),
1 stack tomato paste,
1-2 onions,
5 tbsp. vegetable oil,
1 bunch of different greens,
lemon juice,
ground red or black pepper,
salt, sugar.

Preparation:
Cut the champignons into thin slices and sprinkle with lemon juice. Cut the onion into cubes and sauté in vegetable oil until transparent. Add mushrooms and tomato paste and place over low heat. Simmer, stirring constantly, until thickened. Add the minced meat and cook for 5 minutes, stirring to avoid burning. Place finely shredded cabbage in a colander and place in salted boiling water with spices. Cook for 5 minutes, remove from water and squeeze. Place the cabbage in the tomato mixture, stir, season to taste and simmer over low heat for 10 minutes, stirring occasionally. Serve, garnished with herbs, with fluffy rice or potatoes.

Ingredients:
600 g cabbage,
4-5 potatoes,
4-5 onions,
100 g tomato paste,
200 ml vegetable oil,
1 tbsp. curry powder,
2 bay leaves,
½ tsp. cumin,
½ tsp. ground red pepper,
4-5 cloves,
1 stack water or broth
salt.

Preparation:
Heat the oil in a deep frying pan and fry the onion cut into rings in it. Separately, dilute the curry powder in a few tablespoons of water and heat a little over low heat so that the curry does not lose its aroma. Pour into the pan with the onions, add the rest of the seasonings, shredded cabbage, stir and simmer, stirring constantly, for 10 minutes. Cut the potatoes into cubes, add to the cabbage, pour in tomato paste diluted with water or broth and cook over low heat until tender. Before serving, remove the bay leaf and cloves and add salt.

Ingredients:
400 g cabbage leaves,
200-250 g cottage cheese,
2 tbsp. mayonnaise,
onion and parsley, garlic, salt - to taste.

Preparation:
Disassemble the loose head of cabbage into leaves, scalding in boiling water. Beat off the rough parts of the leaves or simply cut them off. Chop the greens, mix with cottage cheese and mayonnaise, add garlic, passed through a press. Place the curd mixture on cabbage leaves, wrap in tubes and fry in vegetable oil. Serve with sour cream.

Ingredients:
1 kg cabbage,
250 g mushrooms,
200 g rice,
1-2 tbsp. tomato sauce,
50 g butter,
1 stack broth,
salt, pepper - to taste.

Preparation:
Scald a head of cabbage with boiling water and remove the top layer of leaves. Scald the head of cabbage again and disassemble it all into leaves. Chop the mushrooms, chop the onion and simmer them in oil for 10 minutes. Combine with boiled fluffy rice and tomato sauce, salt and pepper. Place the cabbage leaves on the table, overlapping them, place the minced meat on them, evenly distributing them over the entire surface, and roll into a roll. Tuck the edges of the cabbage leaves so that the filling does not fall out of the roll. Tie the roll with thread, roll in flour and fry in a frying pan. Then transfer to the duck pot, pour in the broth, cover with a lid and simmer until tender over low heat.

Cabbage snack cake

Ingredients:
500-600 g cabbage,
200 g boiled beef,
3 eggs,
1 tbsp. sour cream,
1 tbsp. without a mountain of flour,
3-5 cloves of garlic,
salt, pepper, herbs, walnuts - to taste,
mayonnaise (preferably homemade, of course) or fresh sauce - for lubricating the layers.

Preparation:
For the first layer, cut the beef into thin strips, place in a salad bowl and brush with mayonnaise. Finely chop the cabbage, rub it with your hands and place half the amount on top of the beef. Prepare an omelet from eggs, sour cream, flour, salt and ground pepper, cool and cut into strips. Place on top of the cabbage and brush with mayonnaise. Place the remaining cabbage on the omelette. Finely chop the garlic (do not rub or put it through a press!) and sprinkle on top. Spread with mayonnaise, sprinkle with chopped walnuts and refrigerate for an hour. This salad can be prepared in portions. Take tin cans with smooth walls (for olives, mushrooms or canned fruit), cut out the bottom and place one can on a serving plate. Place the salad ingredients in the resulting tubes in layers, coating each layer with mayonnaise, then place the plates in the refrigerator, and carefully remove the jars before serving.

Ingredients:
1 stack very finely shredded cabbage (you can chop it in a food processor),
1 egg
500 ml kefir (better than old),
5 tbsp. flour,
1 tbsp. vegetable oil,
salt, sugar - to taste.

Preparation:
Beat the egg. Combine with kefir, add flour, salt, sugar, vegetable oil and cabbage. Stir and bake small pancakes in a greased frying pan.

And now - the promised cabbage desserts. The children will be happy!

Ingredients:
500 g cabbage,
2 red onions,
4 overripe plums,
1 clove of garlic,
1 ½ tbsp. brown sugar,
1 ½ tbsp. apple cider vinegar,
1 tbsp. butter,
grated nutmeg, ground cloves - to taste.

Preparation:
Chop the cabbage, thinly slice the onion, remove the stone from the plums and chop the pulp, pass the garlic through a press. Mix all ingredients except oil and place in a baking dish. Place the butter on top, cover tightly with a lid and place in the oven preheated to 180ºC for 1 hour. During this time, you can stir the cabbage several times to prevent it from burning.

Ingredients:
1 small head of cabbage,
½ cup prunes,
400 g cottage cheese,
6 tbsp. sour cream,
1 tbsp. chopped walnuts,
2 tbsp. butter,
2 eggs,
2 tbsp. Sahara,
flour - for breading,
butter - for frying.

Preparation:
Separate the cabbage into individual leaves and boil them in salted water until soft. Boil pitted prunes a little in sweetened water, cool and chop. Lightly fry the walnuts in a dry frying pan. Rub the cottage cheese through a sieve, mix with 1 egg, nuts, 2 tbsp. sour cream and 2 tbsp. butter, mix thoroughly. Place 3 tablespoons on each cabbage leaf. curd mass, wrap it in a roll. Bread the rolls in flour and fry in butter until golden brown. Place the rolls in a baking dish and pour 4 tablespoons of sauce over them. sour cream, 1 egg and 2 tbsp. Sahara. Place in a hot oven for 10-15 minutes. Serve with jam.

Bon appetit!

Larisa Shuftaykina

, Savoyard... There are many dishes from the numerous varieties of this healthy vegetable; you can even cook an entire lunch from cabbage. Let's start with the most familiar and accessible cabbage: white cabbage.

Cabbage is a product that helps get rid of panic anxiety, fear and the development of depression.

This unusual salad will complement the collection of dishes based on apples and white cabbage.

Cocktail with shrimp and green apple

An ancient Roman salad, which is very similar to Russian.

Traditional cabbage pancakes from the host of the “Shop of Taste” program Mark Statsenko.

Cabbage pancakes

An original simple cabbage salad, as well as fresh ideas for an original spring cabbage salad.

German solyanka with chicken liver is an excellent and not at all complicated winter dish.

Fried cabbage with chicken liver

If you are lucky enough to buy fresh fish and a good head of young cabbage, don’t think about what to do with them - everything has been invented a long time ago!

Light white cabbage salad with crispy bacon and nuts.

Kale Salad with Bacon and Hazelnuts

Recipe from the Czech Republic, where ducks are very popular. The recipe for duck borscht is quite different from the recipe: it contains neither potatoes nor tomatoes.

Borscht is one of the... Anyone who has tasted it at least once will remain its true admirer and admirer for many years. And cabbage is one of the main ingredients along with beets.

The secret of making real Moscow borscht.

Moscow borscht

You can make not only a great appetizer from the tongue, but also soup with mushrooms and white cabbage.

There are a large number of borscht recipes. But they all have in common a complex cooking process. But you can cook borscht in just half an hour, and it’s not for nothing that it’s called “navy style.”

Lean cabbage cutlets can be made from white cabbage, broccoli or cauliflower.

Dishes made from white cabbage are appropriate on the table both on holidays and on weekdays.

A delicious hot cabbage dinner can be prepared in 35 - 40 minutes.

The laziest cabbage rolls

For lazy cabbage rolls you will need:

minced meat 0.5 kg;
rice, boiled until half cooked, 0.2 kg;
cabbage 0.8 kg;
bulb;
carrot;
oils 50 ml;
tomato 50 g.
broth 300 ml;
dill or parsley 10 g;
salt.

Cooking steps:

Fry the onion and carrots in oil, add the tomato and after 3-4 minutes pour in the broth, bring to a boil and after a couple of minutes remove from the heat.
Cut the cabbage into thin strips.
Place cabbage, rice and minced meat in layers in a saucepan. Pour over the sauce.
Bring the lazy cabbage rolls to a boil, switch the heat to moderate and simmer, covered, without stirring, for 20 minutes.
Sprinkle the finished lazy cabbage rolls with herbs and serve.

This dish can be prepared from fresh or sauerkraut. If you need portioned lazy cabbage rolls, then mix cabbage, minced meat and rice, form elongated cabbage rolls and bake them in the oven.

Video on the topic:

How to cook white cabbage quickly and tasty for the holiday

You can make a roll from white cabbage that will decorate the holiday table.

Minced meat and cabbage roll with mushrooms

For the cabbage roll you will need:

minced meat 1 kg;
egg;
dill 10 g;
onion 90-100 g;
carrots 70-80 g;
oil 50 ml;
cabbage 1 kg;
salt;
tomato 50 g;
pepper;
champignons 200 g;
sheet of foil.

Onions and mushrooms are chopped, and carrots are grated.
First fry the onion in a small amount of oil. When it becomes transparent and soft, carrots and mushrooms are added to it.
Cut the cabbage into thin strips and add it to the frying pan. Fry everything together for 15 minutes. Salt and pepper everything to taste. Add the tomato, stir and after 5 minutes remove from the heat.
Add pepper and salt to the minced meat and beat in an egg.
Place a layer of minced meat about 2 cm thick on a sheet of foil.
Cabbage and mushrooms are placed on top of the minced meat.
Using foil, form a roll so that all the cabbage is inside the minced meat.
Wrap the roll in foil and place it in the oven for half an hour, heated to 180 degrees.

The finished roll is decorated with dill sprigs and served.

What can you cook from frozen white cabbage?

Cabbage is one of those vegetables that tolerate freezing well and do not lose their benefits and taste during further preparation.

Cabbage can be frozen whole, halved, or chopped. Frozen forks make very tasty cabbage rolls. There is no need to scald the defrosted leaves; they become soft and are convenient for wrapping the filling in.

Before freezing, shredded cabbage should be blanched in boiling water for 1-2 minutes, and then frozen. Frozen cabbage is suitable for borscht, soups and main courses. Frozen cabbage makes a very tasty filling for pies.

Jellied pie stuffed with frozen cabbage

For a delicious and quick pie filled with frozen cabbage you will need:

For the filling:

frozen cabbage 0.5 kg;
boiled eggs 3 pcs.;
green onions and dill 20 g;
salt;
oil 50 ml;
pepper.

kefir 220 ml;
egg;
margarine 150 g;
salt 5 g;
sugar 10 g;
about 2 full (220 ml) glasses of flour;
soda 10 g.

Heat oil in a frying pan and pour frozen cabbage into it. No need to defrost.
Cook the cabbage in a frying pan for 15 - 20 minutes, then add chopped eggs and chopped herbs, salt and pepper to taste.
Kefir is poured into the melted margarine, an egg, soda, salt, and sugar are added. Stir and add 2/3 of the flour taken.
Stir the dough until smooth, add flour if necessary. The dough should be slightly thicker than pancake dough.
Half of the dough is poured into the mold, the filling is placed on top and the remaining dough is poured over it.
The oven is preheated to 190 degrees and a pie filled with frozen cabbage is placed in it.
After about 40 - 45 minutes the pie is ready.

Let the pie rest on the table for 10 minutes and serve.

Video on the topic:

How to deliciously cook fried white cabbage

Surprisingly, the most delicious fried cabbage comes out in a cast iron frying pan.

Fried cabbage

To fry cabbage deliciously you will need:

cabbage 1 kg;
bulb;
sunflower oil 50 ml;
pepper and salt to taste.

Shred cabbage forks into thin strips.
Knead it slightly with your hands.
Cut the onion into half rings.
Fry the onion in oil until the color changes slightly.
Add cabbage and fry it without a lid. Stir the cabbage every 3-4 minutes.
The cabbage will release its juices, after which it will become soft, but you need to continue to fry it.
As soon as the juice evaporates, the volume of the cabbage will become three times smaller, and the color will change to light brown. Salt and pepper the cabbage to taste, stir and remove from heat.

Cabbage fried in this way tastes a little like mushrooms.

Video on the topic:

What to cook from white cabbage for the winter

There are different ways to prepare cabbage for the winter. It is very convenient to preserve it in jars in the form of various salads.

Cabbage and sweet pepper salad for the winter

For the salad you will need:

cabbage 5 kg;
pepper, preferably different colors, 1 kg;
carrots 1 kg;
onions 1 kg;
vinegar 6% 0.5 l;
oil 0.5 l;
salt 80 g;
sugar 300 g.

The onion is cut into half rings.
The cabbage is finely chopped into strips.
Peppers are cut into narrow strips.
Carrots are cut into narrow sticks or coarsely grated.
Place all vegetables in an enamel pan.
Add salt and sugar. Stir.
Pour in vinegar and oil. Stir.
Leave for 12 hours. During this time, you need to stir the cabbage 2-3 times.
After this, the salad is transferred to jars, which were previously held over steam.

10 The jars are closed with nylon lids.

This salad can be stored all winter in a cool place.