What can be done from cabbage for dinner. Cooking delicious cabbage: how to stew different types of cabbage. Minced meat and cabbage roll with mushrooms

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

Salad with corn

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

For cooking you will need:

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

salad preparation

1. First, cut the cabbage into thin strips. Salt, remember with your hands.
2. Then grate the sausage on a coarse grater.
3. Mix the ingredients.
4. Then add mayonnaise. Stir.

Baked kohlrabi

What can be done from kohlrabi cabbage? Tasty dish. In this recipe, we will look at how to bake it. Get a delicious and original dish. This dish will delight you with its unusual taste and appearance. The dish will fit perfectly into the daily menu.

• 300 grams of minced meat;
• one bulb;
• 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

1. Wash kohlrabi, dry. Then clean with a brush.
2. Remove the core from each cabbage with a sharp knife.
3. Heat up a frying pan, add some oil. Then fry the finely chopped onion, add the kohlrabi pulp and bell pepper (chopped into strips).
4. After a minute, add minced meat. Fry over medium heat until the liquid has completely evaporated. Then salt the minced meat and pepper a little. Then add chopped tomatoes, spices.
5. Simmer covered for five minutes. Then season with garlic, which you passed through the press in advance. Cool down.
6. After that, put minced meat in each kohlrabi (several spoons), fill with a slide.
7. Then grate the cheese. Sprinkle them on top of each kohlrabi.
8. Then put on a baking sheet (greased with oil). Bake in the oven for 30 minutes (maybe a little more). Check readiness with a stick. If the barrel of cabbage is easily pierced, then everything is ready.

Solyanka with beans and other vegetables

What can be done from cabbage for the winter? Solyanka. Such a preparation will delight in the winter.

For cooking you will need:

• black peppercorns (6 pcs.);
• three kg of cabbage;
• one kilogram of carrots and the same number of eggplants;
• two st. 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%.

Cooking hodgepodge

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

cabbage soup

What can be done with 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 st. spoons of tomato paste;
• three pcs. potatoes;
• greenery;
• pepper;
• 25 ml sunflower oil;
• spices;
• three tomatoes.

Cooking a traditional Russian dish

1. Boil the broth.
2. Prepare vegetables. Clean them from the husk, peel. Cut the beets into strips. Grate carrots. Chop greens, onions and potatoes.
3. Take the frying pan. Then pour oil into it. Fry beets, onions and carrots. Then simmer with tomato paste for 10 minutes.
4. At the same time, boil the potatoes in the broth. Then add cabbage. Then lay out the stewed vegetables. Salt, pepper. Let the soup simmer for another ten minutes. At the end, add greens, then cover the dish with a lid. Let stand 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 be done from cabbage quickly? hearty and light meal. Special problems in cooking should not arise.

To prepare the schnitzel you will need:

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

The cooking process

1. Prepare cabbage leaves. Boil two liters of water in a saucepan. Then lower the sheets there for two minutes.
2. Then beat the eggs with salt and pepper.
3. Prepare breadcrumbs.
4. Dip each leaf first in eggs, then in breadcrumbs. Do this 2 times.
5. Then roll the cabbage leaves into envelopes.
6. Heat up a frying pan, pour in a tablespoon of oil. Put down the schnitzels. Fry on both sides (two minutes each).
7. Place items on paper towels. Let them lie down for a minute so that the oil is glass. Then transfer them to a plate. Serve warm.

vegetable pie

What else can you do with 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

1. Finely chop the cabbage.
2. Then beat eggs with salt in a deep bowl.
3. Put the cabbage there, mix.
4. Wash the greens, dry, chop.
5. Then add it to the egg. Stir.
6. Add flour gradually. Stir during the process. As a result, you will get a homogeneous mass.
7. Grease the skillet with oil. Put the cabbage in there.
8. Cover the pan with a lid. Fry over medium heat for twenty minutes.
9. In order for the cake to fully cook, it must be turned over in the process. The finished product should have a golden crust on both sides.

Minestrone

What can be done 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.

For cooking you will need:

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

Italian soup recipe

1. Initially chop the onion, basil and parsley.
2. Then wash the vegetables, cut into small cubes.
3. After the cabbage, disassemble into small inflorescences.
4. Cook the soup in a heavy bottomed pot. This is necessary so that the vegetables can be fried in it.
5. So, pour olive oil into the pan, heat, fry the garlic. Then take it out of the pot.
6. Send the rest of the chopped vegetables there. Fry them over low heat for about ten minutes.
7. Then add cold water or vegetable broth. Note that the liquid should lightly cover the vegetables. Cook the dish for about twenty minutes, while the fire should be small.
8. After the Italian soup boils, add salt to it.
9. Then add spinach (washed). It can be thrown as a whole, if the leaves are small, or cut into pieces.
10. Then send beans there, as well as peas.
11. Continue to cook on low heat for about thirty minutes. During this time, the vegetables will boil. After that, the Italian soup will become rich and thick.
12. Serve the dish with croutons and grated parmesan (they need to sprinkle the soup).

Casserole

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

For cooking you will need:

• two st. spoons of flour;
• 700 grams of cauliflower;
• two pinches of black ground 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 st. a spoonful of dill;
• 170 grams of hard cheese.

cooking casserole

1. First, disassemble the cabbage into inflorescences. Then boil it in water (salted). After boiling, boil for five minutes.
2. Cool the boiled cabbage.
3. Grind the cheese on a grater.
4. Mix flour, sour cream and eggs. Then add salt, pepper.
5. Then add water, dill (chopped) and half of the grated cheese. Stir until smooth.
6. Line a baking dish with parchment. Put the cabbage in there.
7. Then fill it with the resulting mixture. Sprinkle the top of the dish with cheese.
8. Bake in preheated oven for thirty minutes. In the center of the dish, check its readiness. How to understand that you can get a casserole out of the oven? The finished product must be elastic.

Vegetable cutlets

What can be done from boiled cabbage? Vegetable cutlets. Such products will also appeal to those who are on a diet. Since these cutlets are not particularly high in calories. These products are tender and juicy. They are perfect with rice and mashed potatoes.

In order to make such cutlets, you will need:

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

Making cutlets

1. Rinse the cabbage first. Divide it into leaves. Then dip them into already boiling water, then salt. Boil for ten minutes.
2. The cooked cabbage should be soft. After cooking, let it cool down. Then grind. You can use both a blender and a food processor for these purposes.
3. Then heat the butter in a frying pan. After pour in the milk, pour in the chopped cabbage. Also add semolina there. Mix thoroughly. Simmer for another five minutes.
4. Then cool the cabbage, add an egg to it, as well as flour. Stir.
5. Then pepper and salt. Preheat the oven to two hundred degrees. Line a baking sheet with parchment. Lubricate it with oil.
6. Form products from the mass. Then roll them in flour. Then lay them out on parchment. Bake for twenty minutes. At the end, grease with yolk to make the products ruddy.

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 serving cutlets is with vegetables, herbs and sour cream.

Sauerkraut

What can be done from cabbage and carrots? One dish familiar to many. Sauerkraut is an excellent and light dish. It is easy to prepare. We will consider a quick version of its creation.

For cooking you will need:

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

cooking cabbage

1. Shred the cabbage first.
2. Then peel and grate the carrots. Mince the garlic.
3. Then mix all the vegetables.
4. Pour water into a saucepan. Pour in salt and sugar. Add oil. Then put on fire. Then bring to a boil. Wait for the sugar and salt to completely dissolve.
5. Then pour in the vinegar. Keep the marinade on fire for a couple of minutes. Then pour it hot into the cabbage. Place a press on top.
6. In a few hours the dish will be ready. After the cabbage, arrange in jars.

Salad with cucumber

What can be done from fresh cabbage? Vitamin salad. It is very easy to do.

For cooking you will need:

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

Description of salad preparation

1. Wash the cucumbers, cut lengthwise, chop into small cubes.
2. Grate cabbage on a special grater.
3. Transfer vegetables to a salad bowl.
4. Season with mayonnaise, sour cream. Add pepper, salt. Mix well.

in tomato

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

For cooking you need:

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

The process of creating a workpiece

1. Prepare the components. Pass the tomatoes through the juicer. This will result in juice.
2. Finely chop the cabbage.
3. Put the juice on the fire, bring to a boil. Salt. Boil twenty minutes on low heat.
4. Sterilize the jars, put the cabbage there. Tamp down. Shake it. Fill 2/3 of the jar with juice.
5. Then prepare a container for sterilization. Put a towel folded in half on the bottom, pour water (it should reach the shoulders of the cans). Dip jars of cabbage into warm water. Sterilize them for fourteen minutes if you have them in liters.
6. Then roll up the banks. Flip. Wrap with a blanket until they cool completely.

Broccoli with sauce

Broccoli is a very healthy vegetable. But, unfortunately, the 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 it is tasty and satisfying, while it contains broccoli. Delicate sauce gives the cabbage a new taste.

For cooking 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

1. First, separate the broccoli florets. Rinse thoroughly under cold water afterwards.
2. Then fill the pot with water. Salt and put on fire. When the liquid boils, send the broccoli to boil there. This process will take approximately seven minutes.
3. Then drain the water from the broccoli. To do this, use a colander. Then leave the cabbage to cool.
4. At this time, take a bowl. After that, pour milk into it, add an egg, salt, and 50 grams of cheese (chopped on a grater). Then mix all the ingredients.
5. Then take a heat-resistant form. Put broccoli in it. Pour the sauce over the cabbage. Sprinkle the remaining cheese on top.
6. Place in preheated oven for about 30 minutes. Cook until golden brown appears.

Conclusion

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

Braised cabbage is one of the most popular Russian dishes. Stew fresh or sauerkraut 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 bored and is very useful for our body. It normalizes the digestive system, removes toxins and lowers cholesterol levels. How to stew cabbage in order to preserve all the vitamins and nutrients?

Braised white cabbage

For stewing, make sure that the head of cabbage is dense, does not deform when pressed. And it should also be beautiful, without spots, with fresh green leaves.

Now chop the onion, chop the carrots on a grater or chop them finely. Heat a small amount of vegetable oil in a frying pan, put onions first, then 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. Stew 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 useful no less than white cabbage, it is chosen according to the same principle. In addition, a good cabbage should have bright purple leaves. You can stew such cabbage without adding other vegetables - it will be delicious. Just 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 dish with a little oil.

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

For piquancy and softness of taste, you can add a little sugar, and replace ordinary vinegar with apple or rice. And one more secret - many housewives put salt not immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add wheat flour browned in butter at the end of the stew at the rate of 1 tbsp. l. flour per 1 kg of cabbage.

Braised sauerkraut

If you are not doing homemade preparations, then choose the right sauerkraut for stewing. It should be crispy, white-golden in color with a pinkish tint. 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 spicier taste, but before cooking it is washed in a colander with running water to remove excess acid.

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

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

Braised cauliflower

Cauliflower has 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 the leaves are fresh and green.

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

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

Braised Brussels sprouts

Brussels sprouts are extraordinarily rich in vitamin C, so they help maintain high immunity and performance. When buying cabbage, choose bright green dense cabbages, 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 in it - you must first boil it for 5 minutes, adding a lemon slice to the water.

After that, 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 cooked cabbage with grated cheese.

Braised 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 of cabbage is a bright green hue, with dense and fresh leaves without damage.

Rinse the broccoli, disassemble it into florets, remove the coarse parts and put in a pan with well-heated oil. If the oil is not hot enough, the cabbage will turn soft and brown. Stew broccoli for 20 minutes, seasoning it with salt and any spices.

In full screen

When cutting 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 a lot 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 - so the taste of the dish will be softer and more tender.

For piquancy, before frying, you can throw a pod of red hot pepper into the oil and lightly fry, then remove it and stew the cabbage in fragrant oil. Or you can not clean it, just pre-grind the pepper - 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 an oven at a temperature of 160-170 ° C, the stewing time is up to 40 minutes. In the multicooker, first use the "Frying" mode for sautéing vegetables, and then the "Stewing" mode, the time depends on the "age" of the cabbage. Do not overdo it with stewing, otherwise the dish will lose vitamins, become too soft and tasteless.

Ready cabbage can be sprinkled with grated cheese and put in the oven until the cheese is melted and browned.

Now you will be surprised how simple and easy it is to put out 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:

1. Wash cabbage and onion.
2. Finely chop the cabbage.
3. Put the cabbage in a bowl, pour a glass of water and put on a slow fire.
4. Pour into the cabbage 1 tbsp. l. vegetable oil.
5. After 20 minutes, chop the onion into small cubes.
6. Fry the onion in 1 tbsp. l. vegetable oil.
7. At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
8. Mix onion roast with cabbage.
9. Salt, pepper, add vinegar.
10. After 10 minutes, fry the flour in 1 tbsp. l. oils.
11. Add flour to cabbage and stir.
12. The total time for stewing cabbage is 40 minutes.
13. Remove bay leaf before serving.

Serve mashed potatoes, rice, buckwheat or pasta with cabbage, complement the dish with a cutlet or goulash. Is it really tasty?

Braised Brussels sprouts with ginger sauce

Cabbage goes well with spicy spices - this is how it is cooked in eastern countries.

Fry a glass of finely chopped onion in 1 tbsp. l. sesame oil until the onion is soft, about 3 minutes. Now add 2 tsp to it. minced fresh ginger and 1 clove finely chopped garlic. Fry for 30 more seconds.

Boil 450 g of Brussels sprouts in boiling water for 5 minutes, cut them in half and put them in a pan with onions and ginger. Pour ⅓ cup chicken broth over vegetables and simmer 5 more minutes.

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

Braised Cauliflower with Tomatoes and Bell Peppers

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

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

Pour boiling water over 5 tomatoes, remove the skin from them, cut into cubes and lay out 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 have no idea 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 out 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 kale with fried bacon and chili peppers.

Try all kinds of stewed cabbage, experiment with different foods and spices. You will soon realize that cabbage is the most suitable dish for culinary experiments, especially if you are a beginner cook!

thekitchn.com

This delicious stew is cooked first on the stove and then in the oven. A little longer than usual, but the result is worth it.

Ingredients

• 4 tablespoons of olive oil;
• 2 large heads of onions;
• 120 g of tomato paste;
• 4 cloves of garlic;
• 1400 g chopped tomatoes in their own juice;
• 3 tablespoons brown sugar;
• 3 tablespoons of apple cider vinegar;
• 1 lemon;
• salt - to taste;
• 2 fresh bay leaves;
• ¼ teaspoon cinnamon;
• ½ teaspoon ground nutmeg;
• 1 large head of cabbage;
• 6 small carrots;
• 300 g spelled;
• 900 ml of meat broth;
• 1,400 g ground beef;
• a few sprigs of fresh thyme;
• 1 bunch of dill;
• some vegetable oil.

Cooking

Heat 2 tablespoons olive oil over high heat. Fry one chopped onion. Add tomato paste, stir and cook for another minute. Then put the chopped garlic and chopped tomatoes and mix well again.

Turn off the fire. Add sugar, vinegar, juice of a whole lemon, salt, pepper, bay leaves, cinnamon and nutmeg to the vegetables. Cut the cabbage into small strips, carrots into circles and put them in a pan. Stir, cover and simmer, stirring occasionally, for an hour until the cabbage is very soft. Then take out the bay leaves.

In the meantime, prepare spelled. Heat the remaining oil in a saucepan and fry the chopped onion. Put spelled and cook for a couple of minutes, stirring constantly. Pour in the broth, add the chopped thyme leaves and bring to a boil. Then reduce the heat, cover the saucepan with a lid and cook spelled for another 15 minutes.

In a large bowl, combine minced meat, spelt (with liquid), chopped dill and salt to taste. Grease a large baking dish with vegetable oil. Put the meat mixture on the bottom, then the stewed cabbage. Cover with foil and bake in a preheated oven at 180°C for one hour.

thekitchn.com

It is unlikely that you have tried just baking cabbage in the oven. And in vain, because it turns out soft and juicy. And spices and bacon give it a special flavor.

Ingredients

• 1 medium head of cabbage;
• 3 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 8 slices of bacon.

Cooking

Remove the top leaves from the cabbage and wash it. Cut into quarters, remove the stalk, then cut each piece in half. Place cabbage on a baking sheet, drizzle with olive oil and sprinkle generously with spices.

Cut the bacon slices in half and place over the cabbage. Place in a preheated oven at 230°C for 30 minutes. After 15 minutes from the start of baking, turn the pieces of cabbage over. Serve hot.

chefdehome.com

Soup not in meat broth? Easy! And also hearty and incredibly tasty.

Ingredients

• a little olive oil;
• 1 head of onion;
• 2 cloves of garlic;
• 2 tablespoons of tomato paste;
• ½ teaspoon dried oregano;
• salt - to taste;
• 2 tomatoes;
• ½ teaspoon dried basil;
• a handful of fresh spinach;
• ½ head of cabbage;
• 250 g frozen vegetable mix;
• 900 ml vegetable stock or water
• ground black pepper - to taste;
• ½ bunch of parsley.

Cooking

Pour olive oil into a deep saucepan, add chopped onion, garlic, tomato paste, oregano and salt. Roast for about 5 minutes, stirring occasionally. Add the diced tomatoes, basil and chopped spinach to the skillet and cook for a couple more minutes.

Add finely chopped cabbage, mixed vegetables, broth or water, salt and pepper. Bring to a boil, lower the heat and simmer for about 10 minutes until the vegetables soften. Add lemon juice, chopped parsley and spices to taste to the finished soup.

natashaskitchen.com

An unusual and simple variation of the well-known.

Ingredients

• ½ medium head of cabbage;
• 450 g minced pork;
• 450 g minced turkey;
• 700 g boiled rice at room temperature;
• 1 large head of onion;
• 2 large eggs;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley or dill;
• a little vegetable oil;
• 50 g butter;
• 1 large carrot;
• 200 ml;
• 700 ml hot water.

Cooking

Cut the cabbage into small thin strips, after removing the stalk. Pour into boiling water and cook for 10 minutes. Then drain and squeeze out excess liquid.

In a large bowl, mix the minced meat, cabbage, rice, half the chopped onion, eggs, spices (to your taste) and chopped herbs. Mix well, make balls from this mixture and place in a deep baking dish, greased with oil.

Heat the olive oil in a frying pan and melt the butter. Fry the remaining onion on it, add the grated carrots and cook for another 3 minutes until it softens. Add marinara and hot water. Bring to a boil and season with spices.

Pour sauce over lazy cabbage rolls. Cover the mold with foil and place in a preheated oven at 220°C for 40 minutes.

cookingclassy.com

And here is another interesting option for those who love cabbage rolls, but do not like to wrap them.

Ingredients

• 1 tablespoon of olive oil;
• 700 g ground beef;
• salt - to taste;
• ground black pepper - to taste;
• 1 large onion;
• 2 large carrots;
• ½ medium head of cabbage;
• 3 cloves of garlic;
• 800 ml beef broth;
• 600 g of tomato paste;
• 800 g chopped tomatoes in their own juice;
• 2 tablespoons brown sugar;
• 1 tablespoon Worcestershire or soy sauce
• 1½ teaspoons paprika;
• 1 teaspoon dried oregano;
• ¾ teaspoon dried thyme;
• 1 bay leaf;
• 140 g long grain rice;
• 1 tablespoon lemon juice;
• ½ bunch of parsley.

Cooking

Heat the oil in a saucepan or cauldron over medium heat. Put the minced meat there, season with spices and fry, stirring occasionally, until the meat is browned. Then put it on a plate.

In the same place, lightly fry the chopped onion and grated carrots. Add finely chopped cabbage and cook for a couple of minutes. Then add minced garlic and mix well.

Pour in the broth, add the tomato paste, chopped tomatoes, sugar, sauce, paprika, oregano, thyme and bay leaf. Put the meat, season with spices and bring to a boil. Take out the bay leaf. Then add the rice, cover and cook over low heat, stirring occasionally, for about 25 minutes. Rice should become soft.

If the soup seems too thick, add a little more water or broth. At the end, add lemon juice, chopped parsley and mix.

thekitchn.com

For this dish, you can use the boiled potatoes left over from yesterday's dinner. The main thing is to choose fragrant and tasty.

Ingredients

• 220 g potatoes;
• salt - to taste;
• 220 g pasta (preferably whole grain);
• 1 clove of garlic;
• 1 small head of cabbage;
• ground black pepper - to taste;
• 15 g butter;
• 100 g grated hard cheese.

Cooking

Peel the potatoes, place in a saucepan and cover with cold water. Add salt and bring to a boil over medium heat. Reduce the heat and until it becomes soft. Remove the potatoes and boil the pasta in the same water until al dente. Drain the water, reserving some for later.

Heat the olive oil in a frying pan and sauté the minced garlic in it. Finely chop the cabbage, removing the stalk, and add to the garlic. Season with salt and pepper. Cook the cabbage, stirring occasionally, for a few minutes until softened.

Add pasta, sliced ​​potatoes and remaining water to cabbage. Cook for a few minutes, add butter and grated cheese. Mix well, season with spices and cook for a few more minutes.

centercutcook.com

Incredible aroma is given to cabbage by various spices. Feel free to experiment: add turmeric for color, and asafoetida for an unusual smell.

Ingredients

• 2 tablespoons of olive oil;
• 1 teaspoon of zira;
• a small piece of ginger (about 2.5 cm);
• 1 teaspoon paprika;
• 1 teaspoon ground coriander;
• 1 head of cabbage;
• salt - to taste;
• 60 ml of water;
• 180 g frozen green peas.

Cooking

Heat the oil in a frying pan and add the cumin and grated ginger. Saute for a minute, then add paprika, coriander, chopped cabbage and salt. Stir and add water.

Cover and simmer for 8-10 minutes until cabbage softens. Put the peas in the pan and cook the dish for a couple more minutes.

thekitchn.com

Who said that cabbage can only be stewed in water?

Ingredients

• 1 head of cabbage;
• 50 g butter;
• 4 cloves of garlic;
• 170 ml of white wine;
• salt - to taste;
• ground black pepper - to taste;
• 100 g of grated parmesan.

Cooking

Remove the top leaves from the cabbage and rinse it under running water. Cut the head of cabbage into 4 parts, remove the stalk and cut the cabbage into small strips.

Melt the butter in a large saucepan over medium heat. Fry chopped garlic on it until golden brown. Put the cabbage in the pan and mix well so that it is completely covered with oil. Cook for 5-8 minutes, stirring constantly, until the cabbage is translucent and starting to brown.

Pour wine into a saucepan and bring to a boil. Then reduce the heat, cover and cook for another 15 minutes or more, until the cabbage reaches the desired softness. Season with spices and stir. Sprinkle shredded cheese over cabbage before serving.

jamieoliver.com

A hearty and healthy breakfast or snack recipe from celebrity chef Jamie Oliver.

Ingredients for 4 servings

• 1 ripe avocado;
• 3 limes;
• ½ bunch of cilantro;
• 3 tablespoons of natural yogurt;
• a little olive oil;
• salt - to taste;
• 1 small head of onion;
• 1 carrot;
• ½ head of cabbage;
• 1 chili pepper;
• 8 large eggs;
• ground black pepper - to taste;
• 60g grated cheddar or other hard cheese

Cooking

Place the avocado pulp in a blender, add the juice of 2 limes, cilantro stalks, yogurt and a little bit of olive oil. Blend until smooth and season with salt. Cut the onion, carrot and cabbage into small thin strips. Mix chopped chili, most of the cilantro leaves and yogurt sauce with vegetables. Add salt if necessary.

Whisk the eggs, add some water and season with salt and pepper. Heat the oil in a frying pan and lay out ¼ of the egg mass. Sprinkle with ¼ of the grated cheese and fry for a couple of minutes on one side. Make three more servings of the omelet in the same way. Put the omelette on a plate, put the cabbage filling on top and carefully wrap it with a roll.

thekitchn.com

If desired, you can not spread the mixture on bread, but leave it in the form of a salad.

Ingredients for 10 sandwiches

• 1 can of canned tuna;
• ¼ small head of cabbage;
• ½ bunch of green onions;
• 1 tablespoon of mayonnaise;
• 3 tablespoons of Greek yogurt;
• salt - to taste;
• ground black pepper - to taste;
• 10 large slices of bread.

Cooking

Drain the liquid from the tuna and mash the fish with a fork. Chop cabbage and onion and mix them with tuna, mayonnaise, yogurt and spices. Spread cabbage mixture on 5 slices of bread, top with remaining slices and cut in half.

Stewed chicken with potatoes and cabbage is good for many: you don’t need to spend a lot of time on this dish, you can buy food at any store or market, and it will take quite a bit of money for food. A simple but tasty combination of vegetables with chicken meat will appeal to everyone.

chicken legs, potatoes, white cabbage, onion, vegetable oil, parsley, garlic, salt, ground black pepper

Quite an unusual recipe for cabbage rolls with chicken breast, zucchini and green peas, baked in spinach cream sauce. It turns out really very tasty. I advise you to try.

white cabbage, chicken fillet, green peas, zucchini, spinach, shallots, cream, wheat flour, soy sauce, butter, rosemary, salt...

Vegetables and greens are very useful. Therefore, today we are preparing a salad of cabbage and cucumbers with cilantro and eggs. Cabbage salad turns out crispy, vitamin, juicy and fragrant. Creamy mustard dressing makes the salad especially spicy.

white cabbage, fresh cucumbers, eggs, cilantro, salt, sour cream, olive oil, mustard, ground black pepper

Cabbage salad with crab sticks, cucumbers and green onions is a great addition to lunch or dinner. A vegetable oil-based dressing with lemon juice, zest and garlic makes the salad light and really fresh.

white cabbage, fresh cucumbers, crab sticks, green onions, sesame seeds, vegetable oil, lemon, garlic, sugar, salt, ground black pepper

Cabbage stewed with rice in tomato sauce is a simple, tasty dish that perfectly combines vegetables and rice. The dish turns out hearty, juicy and very fragrant. Try to cook.

white cabbage, onion, carrot, green onion, tomato paste, rice, coriander, ground red pepper, dill, olive oil, salt, parsley, garlic

Cabbage stewed with sausage, onions, carrots, sweet peppers and tomatoes is a hearty and fragrant dish.

white cabbage, sausage, tomatoes, sweet pepper, carrot, onion, garlic, soy sauce, water, coriander, sugar, salt, ground black pepper...

Fried cabbage rolls in egg-flour breading are very tasty - with a crispy crust and fragrant meat filling with rice and vegetables inside. An original look at the traditional preparation of cabbage rolls.

minced meat, white cabbage, rice, onion, carrots, eggs, flour, vegetable oil, ground black pepper, salt

This dish will simply captivate you with its taste and homely appetizing look, and its aroma will instantly gather the family at the dinner table. With this cooking method, vegetables remain whole and juicy, and smoked meats make the taste even richer. Be sure to try cooking.

smoked pork ribs, pork brisket, white cabbage, carrots, potatoes, onions, garlic, butter, vegetable oil, bay leaf...

A simple and tasty homemade 2 in 1 dish - meatballs with rice, baked in tomato-sour cream sauce, with a side dish of stewed cabbage. Meatballs "Hedgehogs" with stewed cabbage can be served both for lunch and dinner.

minced meat, long-grain rice, eggs, onions, carrots, white cabbage, tomato paste, sour cream, butter, vegetable oil, broth, cumin seeds...

Bright and juicy vegetable dish - broccoli fried with sweet peppers and tomatoes. The vegetables in this recipe are perfectly matched and pair well with boiled rice soaked in a delicious soy sauce dressing.

rice, broccoli, tomatoes, bell peppers, carrots, onions, garlic, salt, ground black pepper, bay leaf, vegetable oil, soy sauce, lemon juice

We continue to create and share recipes with you! As usual, it will be simple and very tasty! Such cutlets stuffed with cabbage and sweet peppers are often cooked for lunch or dinner. Join us, you need to try such a yummy minced meat urgently!

minced meat, onion, breadcrumbs, white cabbage, sweet pepper, parsley, coriander, vegetable oil, salt, ground black pepper...

Chinese cabbage is ideal for preparing light and healthy salads. Beijing cabbage salad according to this recipe is prepared with radishes and herbs. This cabbage salad is dressed with sour cream. Ease of preparation, excellent taste and the undoubted benefits of vegetables - enough reasons for the dish to appear on your table.

Beijing cabbage, radish, sour cream, parsley, dill, salt, ground black pepper

The Chafan salad is prepared quickly, and will be a good lunch, because the dish contains both meat and vegetables. The addition of greens gives the salad even more freshness. The Chafan salad looks very bright and original.

meat, potatoes, white cabbage, carrots, beets, onions, mayonnaise, herbs, garlic, vegetable oil, vinegar 3%, lemon juice, salt

Cabbage salad with tuna, tomatoes and corn is a bright appetizer that can replace a whole lunch or dinner in terms of nutrition. Tender tuna meat goes well with crispy cabbage and crackers. The dressing based on vegetable oil with honey and lemon juice emphasizes the taste of products.

white cabbage, canned corn, canned tuna, cherry tomatoes, eggs, parsley, croutons, vegetable oil, honey, lemon juice, salt...

White cabbage can be stewed, cooked from it soups, salads and baked. With a little culinary imagination, you can cook a lot of different dishes from one head of cabbage.

Subtleties of cooking white cabbage

Commonly available white cabbage keeps well and is inexpensive, but it has a number of features that need to be considered when cooking.

Subtleties of preparation:

1. The taste of fresh cabbage salad is easy to change if the chopped vegetable is poured over with boiling water, left on the table, then thrown into a colander and squeezed a little. It will become more tender and soft, without a tart taste;
2. Heads of white cabbage, ripening closer to winter, are very dense and tight in structure, suitable only for stewing or pickling;
3. Cabbage that ripens in spring or early summer is very good for salads and green soups;
4. When cooking, this vegetable retains its beneficial properties almost completely. Moreover, even in a salted vegetable, vitamin C is preserved. And you can also eat it fresh, unlike Brussels sprouts or broccoli.

We offer to consider some recipes for hot first and second courses of white cabbage. We hope you enjoy our selection.

Shchi from fresh white cabbage

Cabbage soups are simply irreplaceable. They provide the body with fiber and vitamins.

Description of the cooking process:

Step 1. Put a pot of meat on the stove and boil the broth. 60 minutes after the start of cooking, remove the meat, and strain the broth if necessary.

Step 2 Put chopped cabbage in a saucepan, after boiling, add fried onion and parsley root.

Step 4 Cut the meat into pieces and put in a saucepan, cook for another 25 minutes.

Step 5 When 5 minutes remain until the end of cooking, put sliced ​​​​tomatoes, bay leaves in the cabbage soup, season with spices to taste.

Step 6 Put chopped greens (to taste) and a spoonful of fresh sour cream into each bowl of soup.

Lenten cabbage soup with mushrooms

Lean mushroom soup with cabbage is quickly prepared. For him, you can take both dried porcini mushrooms and more affordable champignons, which are sold in any supermarket.

For the soup you will need:

• cabbage (fresh) - 0.6 kg;
• white mushrooms (dried) - 0.2 kg;
• peeled carrots - 1-2 pieces;
• root parsley - 1 root;
• bulb without husk;
• 1 bunch to choose from (dill or parsley);
• bay leaf - 1 leaf;
• 40 g refined oil;
• add salt to taste;
• season with pepper as desired.

The soup takes 50 minutes to prepare. The output will be 4 servings, each with 250 kcal.

Description of the cooking method:

Step 1. Put dried mushrooms in a pot of water (1.5 liters), boil the broth.

Step 2 Remove the boiled mushrooms from the broth and chop into cubes.

Step 3 Stew fresh cabbage with roots, carrots and onions in refined oil.

Step 4 Put stewed cabbage, chopped mushrooms, spices and bay leaf into boiling mushroom broth. In ten minutes, lean cabbage soup will be ready.

Step 5 Add fresh sour cream and chopped greens to a bowl of soup.

Lamb stewed with cabbage

For this second dish of white cabbage, you can use different types of meat. For example, veal or chicken. Pieces of fatty pork are very good. When you put the finished dish on a plate, do not forget to sprinkle it with chopped herbs.

For 4 servings you will need products:

• lamb (pulp) - 0.5 kg;
• washed carrots;
• white cabbage - half a head;
• oil - 3 tbsp. spoons;
• parsley;
• salt to taste, freshly ground pepper.

Cooking time - from 2 to 2.5 hours. There are only 270 kcal per 100 g serving.

Recipe for cooking step by step:

1. Take a sufficiently fatty piece of lamb, cut into pieces, at the rate of two pieces per serving;
2. First beat off the meat, and then only season with salt and pepper ground in a hand mill;
3. Chop cabbage, carrot, parsley and onion. Heat vegetable oil in a saucepan with a thick bottom and put the first layer of vegetables on the bottom, put pieces of lamb on top and cover the meat with a second vegetable layer, add salt. Then pour in 100 ml of broth or just boiling water, tightly close the pan with a lid;
4. Cook on low heat for about two hours. In the finished dish, put chopped greens to your liking.

Original hodgepodge of white cabbage

Stewed cabbage goes well with smoked meat products, so hunting sausages and ham were chosen for this dish.

Required number of products:

• cabbage - 1 medium-sized head;
• washed potatoes - 3 tubers;
• 3 pickles;
• white onion;
• a slice of ham (about 100 g);
• hunting sausages and lard - 100 g each;
• 100 ml vegetable broth;
• refined oil for frying;
• a bag of tomato paste (50g);
• Italian herbs - 2 pinches;
• season to taste with spices and salt.

Solyanka can be made in 45 minutes. The value of one serving is 310 kcal.

How to cook:

Bigus in the oven

In bigus, you can use fresh or sauerkraut. And you can put them in equal proportions, it will turn out delicious. Red wine will add a special piquancy to the dish.

You will need:

• cabbage (fresh and sauerkraut) 500 grams each;
• 2 ripe tomatoes;
• 60 ml of odorless oil;
• a small piece of ham (about 150 g);
• 200 ml of broth;
• a little goose meat - 150 g;
• 150 g dry-cured ham;
• 25 g sugar;
• 50 ml dry wine (red);
• lavrushka;
• black pepper, coarse salt - add to taste.

Bigus can be done in 45 minutes. Calorie serving (100 grams) - 290 kcal.

Step-by-step recipe for the second dish:

1. Remove the skin from the tomatoes and remove the seeds, then finely chop;
2. Cut fresh cabbage into strips, lightly fry in oil;
3. Stew the sauerkraut in another pan, then transfer everything to one deep saucepan, add the tomatoes and pour in the broth. Stew for 10 minutes, put lavrushka, spices, pour in wine mixed with sugar;
4. Cut the meat products into cubes and brown a little in oil;
5. Put all the products in layers in a ceramic pot, while be sure to alternate the meat layer with the cabbage layer. The main thing is that the last layer should also be from cabbage;
6. Put the pot in an oven preheated to 150 degrees, sweat for 25 minutes;
7. Put on the table in a pot, seasoned with herbs and fresh sour cream.

Cabbage with sausages and lentils in a slow cooker

Now consider the recipes for white cabbage dishes in a slow cooker. The first recipe will surely become one of your favorites. This simple and very satisfying dish can be quickly prepared in a slow cooker.

Number of products:

• 20 g ketchup (preferably homemade);
• half a glass of green lentils;
• 0.5 kg of cabbage;
• bulb (small);
• ripe tomato;
• finished (peeled) carrots;
• a small bunch of green dill and leaf parsley;
• 150 g smoked sausages;
• 30 ml of oil (odorless) olive;
• add salt to taste.

It will turn out to extinguish the cabbage in 55 minutes. The dish contains 260 kcal per serving.

How to cook:

1. In a multicooker bowl, heat a little oil, fry finely chopped onion rings, diced smoked sausages, grated carrots in it. Remove the skin from the tomato, chop and also put in a bowl, adding a little ketchup, simmer for 10 minutes;
2. Add chopped cabbage, lentils, chopped greens. Turn on the "quenching" mode, cook for 45 minutes.

Cabbage hodgepodge in a slow cooker

Having such a wonderful device as a slow cooker, you can easily cook a rich, fragrant and very satisfying mixed hodgepodge in your own kitchen.

You will need:

• 2 juicy onions;
• 2 sausages (pork);
• 0.5 kg of pork pulp;
• 2 sausages (hunting);
• 200 g canned tomatoes;
• a small head of cabbage;
• peppercorns - 5 pcs;
• 40 ml of unscented oil.

Solyanka can be prepared in 60 minutes. Each serving contains 290 kcal.

Step 1. Cut the pork flesh into large pieces. In the bowl of the appliance, heat the oil and fry the meat, put the onion, chopped in half rings, in the same place.

Step 2 Remove the top leaves from the head of cabbage, chop the peeled forks, season and remember with your hands.

Step 3 Peel canned tomatoes and mash with a fork.

Step 4 Put all prepared products in a multicooker bowl, simmer for 20 minutes.

Step 5 Cut sausages, hunting sausages into circles, lightly fry in oil and send them to the hodgepodge along with peas and bay leaves for another five minutes.

Salad of fresh white cabbage with celery and apples

This salad can be served with fried or boiled meat, boiled or fried fish, as a side dish for cold fish or meat appetizers.

Number of products:

• small cabbage - half a head of cabbage;
• Red Apple;
• salad celery - 1 pc;
• 50 ml of vinegar;
• 10 grams of sugar;
• 30 ml vegetable oil (odorless);
• salt at your discretion.

The salad can be made in 20 minutes. It contains only 80 kcal per serving.

Cooking:

1. Peel the head of cabbage from the upper leaves, rinse with water, cut the stalk;
2. Chop the vegetable, lightly salt and mash with your hands to make the cabbage softer;
3. Cut into strips peeled apple and celery;
4. In a deep salad bowl, combine all the chopped products, season with vinegar, which must be mixed with sugar. Let the salad stand for half an hour, then add vegetable oil.

Cabbage, orange and apple salad

All the ingredients for this salad must be cut into approximately the same cubes.

Number of products:

• 0.3 kg of cabbage and hard apples;
• 0.2 kg of oranges without peel;
• odorless oil - 60 ml;
• juice from half a lemon;
• add salt - if desired;
• a small handful of lemon zest.

Salad can be made in 15 minutes. There are 75 kcal per 100 g.

How to cook:

1. Chop the cabbage into cubes;
2. Peel the orange slices from partitions and films, cut the resulting pulp into small pieces;
3. Cut out the center of the apples and also cut like an orange or cabbage;
4. Mix apples and lemon juice in a deep salad bowl;
5. Put cabbage, pieces of orange there, add a little salt;
6. Season the salad with oil, mix well, and sprinkle with lemon zest on top.

Bon Appetit!