Salad cabbage - recipe in Ukrainian. Sauerkraut in Ukrainian How cabbage will be called in Ukrainian

Stewed cabbage is a popular dish, both in the daily diet and on the festive table.

In this article, the team will tell you how to cook an amazingly tasty and nutritious dish from such a simple vegetable as cabbage!

During the period of winter-spring beriberi, the human body experiences a severe shortage of nutrients. So stewed cabbage this time of the year is simply irreplaceable. Moreover, for stewing it is better to take cabbage of late varieties, that is, an autumn harvest.

Many housewives often cook it with onions and carrots in vegetable oil. You can also put out the cabbage on the water, with a little oil. And you can improve the recipe and put meat, raisins, prunes, mushrooms, tomato paste, beans and other ingredients to which the soul lies. In addition to salt and pepper, the dish can be seasoned with dried dill, parsley and bay leaf. Tkazhe some hostesses add a little bit of sugar. In any case, it will be delicious, because stewed cabbage is delicious both sweet and salty!

Advice: on unrefined sunflower oil stewed cabbage will turn out more fragrant and tastier.

You can stew fresh and sauerkraut.

If you chose a fresh head of cabbage for preparing this dish, then you need to clean it from the top hard leaves and rinse well with running water. Then you need to cut the stalk and finely chop the cabbage into strips.

If you prefer sauerkraut, then you need to sort it out, select large pieces and finely chop. Very acidic can be washed under water.

Note: thoroughly rinsing sauerkraut, you will deprive the cabbage of vitamin C that your body needs.

A teaspoon of granulated sugar added to the pot where the dish is being prepared will help balance the acid level.

Braised cabbage can be served both as an independent dish and as a side dish. Also in the tradition of Ukrainian national cuisine use it as a filling sweet pies or dumplings.

Classic cabbage stew recipe

Ingredients:

• 1 kg. white cabbage
• 1-2 pcs. onion
• 2 tbsp. l. tomato paste
• 1.5 cups water (or chicken broth)
• vegetable oil, pepper and salt to taste

Cooking method:

1. Finely chop the cabbage into strips.
2. Cut the onion into half rings.
3. Fry the onion in a deep frying pan.
4. Add the tomato paste and cabbage when the onion sets.
5. Mix the ingredients thoroughly.
6. Lightly sauté the cabbage, stirring occasionally.
7. Add 1.5 cups of warm water.
8. When the mixture boils, reduce the heat.
9. Simmer the cabbage for 30-40 minutes until fully cooked (it should be soft).
10. 10 minutes before the end of cooking, pepper and salt the dish.

Ingredients:

• 5 pieces. carnations
• 2 pcs. bay leaf
• 1 kg. white cabbage
• 2 pcs. onion
• 2 pcs. carrots
• 2 tbsp. l. tomato paste

vegetable oil, allspice, ground black pepper, salt to taste

Cooking method:

1. Cut the onion into cubes.
2. Peel and grate the carrots on a coarse grater.
3. Heat vegetable oil in a frying pan and fry the onions and carrots.
4. Shred the cabbage into thin strips.
5. Separately from frying, put cabbage with bay leaves, cloves and allspice to stew.
6. Stir the mixture thoroughly.
7. When the cabbage is half cooked, add the roast, tomato paste, salt and pepper to taste.
8. Mix the ingredients thoroughly and simmer covered for about 15 minutes. The cabbage should be soft.

Braised cabbage with chicken, pumpkin and apple

I want my dear readers to tell you how we fermented cabbage from an old family recipe.

Well, the recipe was written down, the cabbage was prepared and chopped finely as much as a whole bowl.

Then grated carrots.

Then they prepared brine for cabbage. For 1 liter of purified or well water, add 2 tbsp. spoons of salt and 3 tbsp. spoons of sugar. Black peppercorns and 5 pieces of bay leaves.

Then shredded cabbage was mixed with carrots and placed in a saucepan with brine for about 2 hours.

It was thoroughly mixed and tamped so that the brine covered the cabbage.

Of course, you can leave the cabbage to salt and so on in the pan, you just need to press it down with oppression and leave it like that for about three days. I shifted the cabbage after 2 hours with brine to 3 liter jar and left to sour for 3 days in a cool place.

After three days, sauerkraut can be taken out and eaten by two cheeks with potatoes and butter.

Salad cabbage (Ukrainian recipe) - drier, crispier, and milder tasting than German-style sauerkraut. This dish is very tasty both on its own and as an ingredient in various soups and side dishes.

Cooking lettuce requires the following ingredients:

1. The most cabbage. Regardless of how much lettuce you want to make, it's a good idea to purchase small, firm heads rather than larger ones. Smaller cabbages tend to have more juice and produce a crunchier result.
2. carrots.
3. Salt. It is advisable to purchase a marine one, but it is also great.
4. Cranberries. It is not an essential ingredient, but it gives the dish an additional taste and aroma.

For salting, you will need a decent-sized container - a jug, a large bowl or bucket. Whatever you choose, you will need to find something big with as much open surface as possible.

Salad cabbage, recipe: preparation of ingredients

Chop the cabbage. Today, many use for this purpose food processor, however, it is quite possible to cut it into thin chips with an ordinary sharp knife. It depends on your personal preferences and capabilities. Then you need to grate the carrots. Some add it at the end of the cooking process, but it is advisable to put it right away.

Salad cabbage - cooking recipe

Add salt at the rate of 1 tablespoon per head of cabbage. Thoroughly mix the carrots, cabbage and salt together with your hands, squeezing the liquid out of the vegetables. As soon as the cabbage slices lose their lightness and splendor, it must be folded into a pre-prepared container.

Cover the top of the bowl or bucket with a piece of plastic wrap to keep flies and dust out, and place something on top to act as a press. A small plate or saucer with something heavy, such as a jar of water or whatever you use, is best in this regard, the main thing is that the cabbage is not exposed to air and kept closed as tightly as possible. The more liquid you squeeze out, the crispier your kale will be.

finishing touches

Your meal will be ready within 3-5 days. You must constantly monitor the degree of its readiness and condition. From the very beginning until the last moment, there should always be a layer of liquid above the cabbage layer. If it doesn't, you probably didn't squeeze it hard enough.

Keep a bowl of cabbage room temperature. If you do not have a thermometer, the optimal temperature can be determined as follows - if you feel comfortable without taking off your sweater and turning on the heater - the salad recipe will be followed. A cool room will increase the fermentation time, and finding the workpiece in a warm room will not allow you to get a good result at all.

In addition, be sure to taste the released liquid. If it is too salty, lightly rinse the cabbage and fold it back. For four days, you can test the taste of cabbage daily and determine the amount of salt. As soon as the resulting result suits you completely, put the salad in jars and refrigerate.

1 cabbage

1) bot. Brassica oleracea - cabbage, mind.-caress cabbage, cabbage, cabbage. [Grow like that cabbage in the city (Shevch.). Water the cabbage, then you will give birth (Chub. V). Sob my cabbage was stocky from the root, and heady from the leaf (Nomis)]. Brussels sprout - brusselska (green) cabbage. Headed (fork) -ta - head cabbage, usually just cabbage. Blue, red - that - blue, red cabbage. Garden, greenhouse - that - gorodnya, greenhouse cabbage. Colored - that - curly, cabbage, flower. Stump - you - kachan (-on). Kochen (forks) - you are the head of cabbage, head (-on), mind.-caress kachanchik (-ka). [I between the good cabbages are richly rotten sprouts (Nomis). Buli three sinks, mov three kachanchiks (Basic)]. -the one with a large head - a heady, heady, kachanist cabbage. [My swaying cabbage (Grinch. III)]. -the one with the head sitting low on the ground is a low steed. - that not curled in a kochen - shulyak (-ka), shulik. [Shulyaki will be, not cabbage (Lipov.)]. - that ankle-headed cabbage. -ta curls into a kochen - cabbage into "shrinks into heads. Shred, crumble -tu - shaky, crumble cabbage. Shredded, chopped, crumbled -ta - shaky, sichena, krishna cabbage. Cut -tu - shikti cabbage. Chopped, chopped - ta - sіchena cabbage, sіkanka. Sour - ta - sauerkraut, sour cabbage. Shchi from sour - you - cabbage, cabbage, capusnitsa, capusnyak (-ku) Stewed - ta with sausage (pork meat, lard) - bіґos (- su). A pot for cooking - you - a cabbage (Chapter II). The place where - that grew - a cabbage, a cabbage (-ku), a cabbage (Vhr.). (heap) [Like tying lyakhiv, like tying paniv on sikti cabbage (Lukash.)];

2) bot., hare-ta - (Sedum Telephium) hare cabbage; (Bupleurum) caress (- vtsyu); (Oxalis Acetosella) hare sorrel (-vlyu) or simply sorrel (-hu). - that Tatar (Bashkir), Polygonum polymorphum - Tatar buckwheat.

See also other dictionaries:

CABBAGE- CABBAGE. There are white cabbage, red cabbage, Savoy, cauliflower, Brussels sprouts and kohlrabi. White cabbage. A head of cabbage consists of a white stalk and curled leaves of light green and white, the number of which depends on the variety ... ... The Concise Encyclopedia of the Household

Cabbage- white. CABBAGE, a genus of one, two and perennial herbaceous plants (cruciferous family). About 35 species, in Eurasia and North Africa, the majority comes from the Mediterranean and China. Cultivated (since the early Neolithic) ... ... Illustrated Encyclopedic Dictionary

CABBAGE- wives. edible plant Brassica oleracea. Grey, outer leaves kachana iln fork; white, clean forks, without these leaves. Curly, winter or bruccol, not viet forks; there are also breeds: safoy, color, etc. we have a more common fork, head of cabbage. ... ... Dahl's Explanatory Dictionary

cabbage- beat. zool. Cabbage (kyrykkabat) ziyankesterinin biri. Vegetable daқyldarynyn negіzgі ziyankesterі - turli burgeler, cabbage kobelegі, k a p u s t a b i t i, cabbage kuyesi zhane cabbage shybyny (Kommunizm tuy, 6, 05, 1967, 2). Cabbage kobelegі. zool. ... ... Kazakh tilinin tusindirme sozdigі

cabbage- One of the oldest cultivated garden plants, widely used in cooking. The most common worldwide use of cabbage for boiling in soups is not the most correct. Boiled cabbage loses many useful ... ... Culinary Dictionary

CABBAGE- CABBAGE, cabbages, pl. no, female Garden plant, use. in food growing in clubs, head of cabbage. Sour cabbage. fresh cabbage. A pie with cabbage. Sauerkraut. Shred the cabbage. Chop cabbage (chop for sauerkraut). Cauliflower(special… … Explanatory Dictionary of Ushakov

CABBAGE- (Brassica), genus of plants (one, two or perennial) fam. cruciferous. OK. 35 species, in Eurasia and North. Africa, most in the Mediterranean. In the USSR ca. 10 kinds. Long day plants, self and cross pollinated. Many types of vegetable, fodder… Biological encyclopedic dictionary

cabbage- grannies, vegetable, safoy, savoy, penny, grandmother, biennial, kimchi, finance, fiti miti, bashli, peti meti, money, cabbage, despicable metal, provence, beans, money, mani, manyuhi, money, capital, broccoli, crunches, broccoli, kelp, ... ... Synonym dictionary

CABBAGE- CABBAGE, s, wives. Garden plant family. cruciferous, usually growing in a head. Head of cabbage. Colored k. (with a white head, formed by the rudiments of inflorescences tightly adjacent to each other). K. kohlrabi. sea ​​kale genus seaweed … Explanatory dictionary of Ozhegov

cabbage- 1. CABBAGE, s; well. Garden plant family. cruciferous with leaves curling into a head, which are eaten. Sauerkraut. Shchi with fresh cabbage. A pie with cabbage. Shred the cabbage. Chop cabbage. Hare k. (popular name for some ... encyclopedic Dictionary

CABBAGE- a genus of one, two and perennial plants of the cruciferous family, a vegetable crop. OK. 35 species, in Eurasia and North Africa, most in the Mediterranean. They cultivate cabbage (in heads of sugar, proteins, vitamin C, minerals), ... ... Big Encyclopedic Dictionary

Books

• Cabbage, E. V. Pylneva, M. S. Morozova, In Russia, cabbage is one of the main vegetable crops, occupying 40% of the sown area. The norm of its consumption per person per year is 24 kg. It gives high yields, is frost-resistant and ... Category: Home & Hobbies Series: New and promising for amateur gardeners Publisher: Niola-Press, UNION-public, Buy for 223 rubles
• Cabbage, Shcherbo G., Cabbage is one of the main vegetables on the Russian table at any time of the year, but in winter it is simply irreplaceable. The book contains more than 350 homemade recipes with ... Category: