Blue cabbage pickling recipe. Instant pickled red cabbage recipe. Terms and conditions of storage

You will spend at most 20 minutes preparing vegetables. This is how much cutting and pouring will take. Next - just patience.

Cabbage is marinated for 1 to 3 days, depending on the recipe and your taste. Some people like a bright crunch and a little sourness, while others prefer rich aromatic solutions with a balance of acid and sweetness.

In general, you can treat red cabbage the same way as white cabbage. Try your favorite marinades and create your own hit parade. It’s better to start getting acquainted with our proven options.

The first one is classic with carrots. If marinated under pressure, it will decorate the table within a day. The second with beets in a curious cut. Maximum 2 days in the refrigerator. The third one has an exquisite honey note, and is the fastest to prepare. Our credo: “There is always a delicious choice!”

It's time to choose!

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Classic Pickled Red Cabbage

There are few ingredients in the filling, everything is clear and easy to vary according to taste. Ready on average in 2 days. The main character's neighbors are carrots and garlic.

• Preparation time: 20 minutes + 1-3 days for marinating.
• Calorie content per 100 grams - no more than 100 kcal.

We need:

• Red cabbage - 1 medium head
• Carrots - 2 pcs. large
• Garlic - 5-6 medium cloves

For the marinade:

• Water - 1 l
• Vinegar - 180 ml
• Vegetable oil - 5 tbsp. spoons
• Salt - 2 tbsp. spoons
• Sugar - to taste

Preparation.

We chop the beauty as if for a salad. No need to knead with salt.

Three large carrots. You can get even more sophisticated - chop the carrots into thin short strips on a special grater.

Cut the garlic into small cubes or press through a press.

Mix the cuts and place them in a jar, compacting each layer.

Prepare the marinade: add salt and sugar to boiling water and dissolve, stirring. Pour in the oil and vinegar, stir, close the lid and turn off the heat.

Before pouring into the cabbage, taste and adjust to taste (sugar, salt, vinegar).

Pour hot marinade over cabbage. Close the lid and let cool at room temperature. Afterwards we put it in the refrigerator.

We count the time from pouring the marinade. You can try it after 1.5-2 days of marinating.

If you pour the salad in a saucepan and put it under pressure, the marinating time is reduced to 1 day.

Store the dish covered in the refrigerator. It will maintain a balanced taste and a pleasant crunch for up to three weeks.

Red cabbage “Double Strength” marinated with beets

The second preparation differs little from the first, but it will delight you with its proximity to beets. Different cuts and traditional marinade. As a result, in 2 days you will get an excellent appetizer or base for a variety of salads.

• Preparation time: 20 minutes of preparation + 1.5-2 days for marinating.
• Calorie content per 100 grams is no more than 70 kcal.

We need:

• Red cabbage - 1 medium fork
• Beets - 2-3 pcs. about 100 grams each
• Cilantro - 1 bunch (if you like)
• Garlic - 1 medium head
• Dill (umbrellas or greens) - to taste

For the marinade:

• Water - 1 l
• Salt - 1 tbsp. spoon with/without slide
• Sugar - 100 g
• Black peppercorns - 10 pcs.
• Vinegar - 1 tbsp. spoon

Preparation.

Cut the red cabbage into 2-2.5 cm squares.

We cut the beets into thin circles and divide each into quarters/halves, depending on the diameter of the root crop. Our goal is thin slices about the same size as cabbage pieces.

Finely chop the cilantro or parsley.

Cut the garlic into thin slices across the clove.

Combine cabbage and beet slices. Place in a large jar. We don’t tamp down, it’s free! Can be laid in layers. You can put an umbrella or a couple of sprigs of dill. Be sure to sprinkle the layers with slices of garlic.

Let's shake the jar so that the vegetables fit better, and fill them with hot marinade.

The solution is simple: combine water and solid ingredients until the sugar and salt are completely dissolved. Let it boil and add vinegar.

Fill the jar with the future salad, close the lid and let cool at room temperature. Place in the refrigerator for another 1 day. The total marinating time before the first sample is 1.5-2 days.

Do not miss . Very light and beautiful. We collected the recipes separately, and our readers expanded the delicious set in the comments. All hits in one article!

Red cabbage marinated with honey and soy sauce

We need:

• Red cabbage - 1 medium fork
• Vinegar, 9% - 3 tbsp. spoons
• Any honey - 1-2 tbsp. spoon
• Garlic - 2-4 cloves
• White onion - 1 pc. (about 100 g)
• Vegetable oil - 100 ml
• Cloves - 2-3 pcs.
• Soy sauce - 3 tbsp
• Black pepper and other spices to taste

The fastest preparation of the three recipes.

We chop the main character and finely chop the garlic.

Combine vinegar, soy sauce and honey and shake. Pour the mash into the cabbage, add garlic and mix well.

Chop the onion into half rings and fry in half the oil until golden brown. Remove the onion from the oil completely and add the second half. Heat all the oil on the stove and pour it hot (!) over the cabbage. Mix.

Let the slices cool and place in the refrigerator overnight.

In the morning - first test. You will surprise even gourmets!

How to prepare sauerkraut with cumin - 3-4 days in advance.

Why do we so undeservedly forget about a close relative of our ordinary cabbage, red cabbage? After all, it tastes no worse, and in terms of the composition of vitamins and microelements it “keeps” a high standard. It can also be fermented, pickled, made into winter salads with vegetables, and salted.

Canned red cabbage for the winter

Red cabbage in winter salads looks very attractive and tastes very well combined with many vegetables; it is often made. it turns out to be as crispy and juicy as cabbage.

What is different about canning red cabbage? Well, probably only because you need to take into account the increased sugar content in it, it tastes sweeter than cabbage cabbage. This sometimes needs to be taken into account in the recipe.

Delicious marinating recipe

Ingredients:

• 10 kg red cabbage
• 10 laurel leaves
• A glass of fine salt
• 10 peas each of allspice and black pepper
• ten clove buds
• Cinnamon powder to taste

For the marinade:

• 3 tablespoons vinegar essence
• A tablespoon of salt
• 2 heaped tablespoons of sugar

How to pickle:

At the very beginning of the process, we thoroughly rinse and sterilize the jars so that they are clean and dry. It is better to wash with soda or mustard so that there is no detergent smell left.

We chop all the cabbage into noodles, pour it into a large bowl, add salt and grind it by hand, leave it for a couple of hours to release the juice.

To make the marinade, mix sugar with salt and vinegar, stir until everything is well dissolved.

Pack into jars, crush, and evenly distribute the juice among the jars. Add equal amounts of spices to each jar on top and add marinade, also in equal parts. Immediately close the cabbage under tin lids and hide it in the cold. can be eaten after 2 weeks.

It is hardly possible to imagine a vegetable more versatile than red cabbage, because it is easy to prepare for the winter in a variety of ways. Grown in your own garden, it can become a cheap but sophisticated side dish for a gourmet.

In addition to properties that cleanse the body, the vegetable has a number of other health-positive qualities. One of them is strengthening blood vessels. In addition, it will be useful for people who have problems with blood pressure, as it can bring it back to normal.

Finally, consuming this product helps stabilize cholesterol and sugar levels, which obviously will not harm lovers of fried and sweet foods. The red, purple, and blue varieties have these properties.

Preparing the main ingredients

Since this vegetable tastes juicy and slightly spicy, it is suitable for many dishes. These can be soups, stews, salads... This vegetable can also be fermented and pickled. A properly prepared dish carries exquisite notes of aroma and taste.

If you want to fully enjoy red cabbage in its various forms, you can try several of the recipes described below. To get started, you should stock up on the following basic ingredients, in addition to the cabbage itself:

• vinegar;
• beet;
• pepper;
• carrot;
• salt;
• sugar.

As a result, you will get quite a lot of interesting cooking options that will not leave gourmets indifferent. Well, even if these recipes are not to someone’s taste, then nothing prevents you from coming up with something of your own.

There are several cooking methods that will reveal the palette of taste qualities. Each of these recipes is original and, at the same time, it is not too difficult for an amateur cook.

Classic, with vinegar for the winter

Firstly, such a dish can be an excellent ingredient for side dishes and salads in the winter season. Well, secondly, someone will be happy to eat it anyway. Here are the ingredients you will need to prepare one jar:

• 1 kilogram of main vegetable;
• 2 cups vinegar 9%;
• 2 bay leaves;
• 1-2 tablespoons of vegetable oil;
• 2 cloves;
• 50 grams of salt;
• 60 grams of sugar;
• 4 black peppercorns;
• 1 liter of water.

You will need to mix cabbage shavings with 20 grams of salt, rub with your hands with medium force and cover with a clean kitchen towel. Now the mixture should stand for five hours, and during this time you can prepare a canning container.

When enough time has passed, you need to pack the red cabbage tightly into the containers. A marinade is prepared from the remaining spices and salt and then poured into a container. The marinade should not reach 1 centimeter to the edges. All that remains is to fill it all up to the edge with pre-calcined refined oil, after which the jar can be rolled up.

A very delicious dish, although very simple to make. Here are the ingredients needed for 5 kilograms of cabbage:

• 200 grams of beets;
• 2 pods of hot pepper;
• 50 grams of honey;
• 100 grams of salt;
• 0.5 lemon;
• 1.5 glasses of water.

The head of cabbage should be cut into several small pieces, but not into shavings. Then you need to remove the seeds from half a lemon and grate it. Lemon should be mixed with cabbage and the resulting mixture should be transferred to a container for seaming.

During the transfer process, you need to periodically sprinkle it all with beets and herbs. Now salt and honey are dissolved in hot water and then pepper is added. This mixture needs to be filled with the contents of the container. Finally, all that remains is to cool the product, carefully close it with a lid and put it somewhere cool. In a week, a simple but tasty dish will be ready.

This wonderful marinated dish will be an exquisite surprise for gourmet guests. Here's what you'll need:

• 1 kilogram of cabbage;
• 200 grams of sugar;
• 1 kilogram of multi-colored bell peppers;
• 1 liter of water;
• 3 grams of dry dill seeds;
• 70 grams of salt;
• 150 grams of onions.

First you need to wash the pepper, then put it in boiling water for 5 minutes. After the expiration date, you should immediately place it in ice water. When the vegetable has cooled, remove the top film from it, remove the partitions and seeds, and then cut into strips. Then you will have to chop the cabbage and mix it with pepper.

Light-colored onions are peeled, washed, and then cut into halves of rings into the resulting mixture. Then all this is mixed with salt and sugar, as well as dill seeds. It is necessary to grind the mixture a little. Everything is put into a clean container and rolled up. All that remains is to pasteurize the workpiece: a 0.5 liter jar needs to be held over the fire for 20 minutes.

Of course, if a person tries to take as few medications as possible, this recipe will not suit him. But for those who are not squeamish, red cabbage with aspirin is an interesting option. Aspirin helps keep cabbage in good condition for a long time. Here are the ingredients you will need for the recipe for pickled cabbage with carrots in a three-liter jar:

• the cabbage itself (how much will fit into the jar);
• 3 tablespoons sugar;
• 3 bay leaves;
• 2 carrots;
• 6 black peppercorns;
• 3 aspirin tablets;
• 3 tablespoons coarse salt.

First, the cabbage is shredded. Then the carrots are grated on a coarse grater and mixed together with the cabbage. You need to mix this mixture with your hands. The jar is doused with boiling water. A third of sugar, peppercorns and salt are added, after which a bay leaf and 1 aspirin tablet are added.

Half the jar is filled with a mixture of carrots and cabbage, the whole thing is compacted, after which the filling of the ingredients is repeated a couple of times. Now you need to pour boiling water up to the so-called “shoulders” of the jar, and after 5 minutes you should add boiling water to the very top and screw on the lid. You will have to turn the jar over and wait until it cools down. Then she goes to a cold place.

With raisins

Red cabbage can exhibit amazing flavor qualities. One of the most interesting dishes is stewed vegetables with thyme and raisins.. Here's what you'll need:

• 500 grams of cabbage;
• 1 sprig of thyme;
• 1 tablespoon light raisins;
• 30 grams of butter;
• pepper and salt to taste;
• 50 milliliters of white wine vinegar;
• 20 grams of brown sugar.

A tablespoon of water, vinegar, sugar and butter are mixed in a saucepan. Now you need to close the reservoir and heat over medium heat until the butter melts. Add raisins, thyme and pre-shredded red cabbage.

You need to add pepper, salt and mix the result. Then all this needs to be brought to a boil, covered and put in the oven. By this moment, the latter should already be heated to 160 degrees. Preparation takes two hours. In this case, you need to stir the cabbage every half hour.

Marinated in pieces, quick cooking

An excellent option for salads in cold weather. It is extremely easy to prepare. Here are the components you will need:

• 1.5 kilograms of cabbage;
• 0.5 liters of water;
• 0.5 tablespoon whole black pepper;
• 1 tablespoon coriander seeds;
• 2 bay leaves;
• 1 tablespoon salt;
• 1 carrot;
• 2 tablespoons granulated sugar;
• 0.5 tablespoons of cumin seeds;
• 0.75 cups apple cider vinegar;
• 3 cloves of garlic.

First you need to chop the main vegetable. The garlic is peeled and washed, after which it is squeezed into the cabbage. The carrots are washed and peeled, rubbed into thin strips into the already prepared mixture. When adding salt, there is no need to stir the product.

Then sugar and spices are poured into a container with hot water. After 2-3 minutes, vinegar is poured into the mixture, and the whole thing is brought to a boil. The broth is poured into the cabbage through a fine sieve. All that remains is to close the container and leave it for 4 hours.

Crispy

An interesting option with plums in marinade. The taste is not for everyone, but some will probably find it very elegant and tasty. To prepare you will need:

• 1 head of main vegetable;
• 1 liter of water;
• 100 grams of salt;
• 125 grams of sugar;
• 250 grams of vinegar;
• a few cumin seeds;
• plums weighing 20% ​​of the cabbage weight.

To begin with, the head of cabbage is washed and cleared of the top leaves. Then it is finely chopped. Then you need to pour boiling water over the main vegetable and wait until the cabbage is completely softened. This may take approximately 15 minutes. After this happens, the liquid should be allowed to drain completely.

Separately, mix sugar and salt with water and, bringing to a boil, hold in this state for a while. Vinegar is added at the end. Cabbage and chopped plums are placed in a 0.5 liter jar, cumin seeds are added. The brine should be poured so that its level coincides with the level of the cabbage. After the dish sits for long enough, it will be ready.

Cabbage salad

Amazing taste and refined aroma - this is what a salad of this vegetable with beet juice in a marinade gives. The components are as follows:

• 2-3 heads of blue cabbage;
• favorite spices suitable for pickling;
• 100 milliliters of water;
• 6 tablespoons table salt;
• 4 cloves of garlic;
• 2 small beets;
• 100 grams of sugar;
• 1.5 cups table vinegar 9%.

Two 3 liter jars are sterilized. The main vegetable is cut into strips into some kind of container. Salt, sugar and spices, such as bay leaf, are added. It wrinkles a little with your hands. Now you need to boil the beets and grate them. Squeeze the beet pulp into boiling water and add vinegar on top. Now the cabbage is placed in jars, filled with the prepared mixture, and then closed with plastic lids.

Pickled

This is a very simple dish to prepare, if you can even call it that. Be that as it may, pickled red cabbage has an exquisite taste and carries certain benefits. Here's what you'll need to prepare:

• 5 kilograms of cabbage;
• 100 grams of sugar (sand);
• 100 grams of iodine-free salt.

The main component is chopped and placed on a plate. Then it is sprinkled with sugar and salted. While sprinkling, it is important to stir and press the mixture with your hands. After five minutes, you can transfer the cabbage to a prepared jar. You need to compact each portion. There should be 2-3 centimeters left on top. It is best to store the resulting dish in the kitchen. The cabbage should stand for three days. It is necessary to periodically make a hole to allow excess gas to escape. All that remains is to drain the juice and the dish is ready.

Storage rules

It’s worth thinking about storage when choosing a vegetable. The head of cabbage should be dense and weigh at least a kilogram. It is necessary to remove the vegetable in time using the correct method. This is done in early October, in dry, relatively warm weather, leaving a couple of covering sheets. The stalk should be around 2 centimeters.

Cabbage should be kept in a cool place, protected from light. Most of the dishes and side dishes described above already in their recipe alone contain those components that will allow them to be stored for quite a long time, which does not negate the need for proper storage.

In conclusion, it is worth noting that red cabbage is one of those products that can be suitable as a side dish for many dishes. Therefore, growing this vegetable is an excellent solution for a gourmet summer resident.

Red cabbage is a very healthy and low-calorie vegetable, suitable for boiling, stewing or eating fresh. It makes wonderful salads, aromatic hot treats, and spicy salty snacks.

Instant pickled red cabbage has a particularly pleasant taste, which you can easily make in your kitchen by carefully studying the suggested recipes.

In order to make a delicious snack according to the classic recipe, you need to use a hot marinade. Various spices, such as cumin, allspice, cloves, coriander, and bay leaf, will help add a special aroma to the dish.

Ingredients used:

• red cabbage – 4.5 kg;
• five cloves of garlic;
• two large carrots;
• water – 1.3 liters;
• salt – 28 grams;
• table vinegar – 0.3 liters;
• sugar – 43 grams;
• spices and three laurel leaves.

Cooking:

1. Remove the top layer of leaves from the cabbage and cut out the stalk. Then chop it into long strips and put it in a deep container.
2. Chop the garlic into cubes, peel the carrots and cut into strips. Add vegetables to cabbage and mix well. To make the finished snack crispy and juicy, you need to mix the ingredients with minimal pressure, otherwise the cabbage will be softer.
3. Pour water into the pan, add salt, add 100 grams of vegetable oil, add spices and sugar.
4. Place the mixture on the fire, bring to a boil and cook for three minutes.
5. Cool the hot marinade a little, then pour vinegar into it and stir.
6. Place the cabbage in clean jars and pour in the marinade. Then cover the pieces with plastic lids, and after cooling, place them in the refrigerator.

You can try pickled red cabbage within a day; before serving, it is recommended to cover it with chopped herbs and season with oil. The treat must be stored in the cold for no more than 14 days.

Preparing winter preparations

Red cabbage, pickled for the winter, will help diversify your daily diet and provide useful vitamins during the cold season. And thanks to fruit vinegar and specially selected seasonings, the preparation turns out to be pleasantly spicy, with a fragrant and appetizing smell.

Ingredients used:

• red cabbage – 1.8 kg;
• salt and sugar - 30 grams each;
• one carrot;
• three cloves of garlic;
• laurel leaves – 3 pcs.;
• pepper (white and black) – five peas each;
• cumin – 8 grams;
• apple cider vinegar – 170 ml;
• coriander – 20 grams.

Cooking:

1. Peel the cabbage from dry or dirty leaves, rinse under running water and chop into strips.
2. Peel and chop the garlic under a press, grate the carrots on a grater with large holes.
3. Pour water into a cooking vessel, add all the seasonings and boil for about two minutes. Then pour in vinegar, bring to a boil and turn off the stove.
4. Combine cabbage with carrots and garlic, then sprinkle with salt and stir thoroughly.
5. Now place the vegetable mixture in sterile jars, compact lightly and fill with boiling marinade.
6. Roll up all the blanks with iron lids, turn them upside down and place them under a blanket for two days.

Place the cooled canned food in a permanent storage place in a cool cellar. Cabbage pickled for the winter can be eaten with your favorite side dish or used to make a vinaigrette.

Marinated with honey and soy sauce

Quite an interesting recipe, where the marinade includes soy sauce and aromatic honey. This bright appetizer will decorate the dinner table on weekdays and holidays, and its fresh and unusual taste will be appreciated by all lovers of exotic dishes.

Ingredients used:

• one fork of red cabbage;
• linden honey – 50 grams;
• vinegar – 60 ml;
• four cloves of garlic;
• large onion;
• soy sauce – 70 ml;
• cloves – 3 pcs.;
• salt and suitable spices - to your taste.

Cooking:

1. Rinse the head of cabbage with water and cut into thin and neat strips.
2. Chop the garlic into small squares and combine with the cabbage.
3. Now you need to mix soy sauce, vinegar and honey, then shake all ingredients thoroughly.
4. Pour the resulting solution over the vegetable mixture and mix thoroughly.
5. Peel the onion, then cut into rings and fry in vegetable oil until golden brown. Then put it on the cabbage and stir.
6. Place the snack in a glass container, cover and refrigerate.

After 24 hours, the treat can be served. Crispy and juicy cabbage will be a great addition to dinner and will invigorate you after a hard day.

How to quickly pickle red cabbage with beets

Beets are ideal for canning or pickling, so they are often used to prepare red cabbage dishes. Vegetables pickled according to this recipe will enhance the taste of any side dish or can serve as a base for various salads.

Ingredients used:

• red cabbage – 1.5 kg;
• dill and cilantro – 120 grams;
• beets – 300 grams;
• salt – 25 grams;
• liter of water;
• sugar – 90 grams;
• vinegar – 23 ml;
• ten black peppercorns.

Cooking:

1. Cut the cabbage into medium squares.
2. Peel the beets and chop into thin slices, trying to ensure that they match the size of the cabbage pieces.
3. Chop parsley and cilantro.
4. Cut the garlic into slices.
5. Mix all the prepared vegetables and, without compacting, place in a large jar. After that, you need to shake the container with vegetables several times so that all the components lie evenly.
6. Add sugar to a saucepan with water, then add salt, pepper and bring to a boil. After this, pour vinegar and after a minute remove from the stove.
7. Pour the marinade over the vegetables in the jar, close with a regular lid and place in a cool place.

Pickled red cabbage should sit for two days, after which it will be ready to eat. The vegetable dish can be stored for about three weeks in a cold room.

Spicy recipe

To prepare spiced red cabbage, aromatic herbs and aromatic spices are used. You need to fill it with hot and fresh marinade - then the treat will be ready in 6-8 hours.

Ingredients used:

• medium sized cabbage fork;
• water – 350 ml;
• vinegar (table) – 0.6 l;
• sugar – 60 grams;
• cloves – 7 pcs.;
• two cinnamon sticks;
• black pepper (peas) – 13 pcs.;
• allspice – 10 grams;
• salt – 28 grams.

Cooking:

1. Chop the red cabbage into narrow slices.
2. Pour spices into a container with water, bring the liquid to a boil, then add vinegar and simmer for five minutes.
3. Place the cabbage in a large, sterile jar and pour in the marinade.
4. Let the cooled preparation sit for about five hours, then you can serve it.

To make spicy, pickled cabbage for the winter, you need to fill it with cooled marinade and roll up the jar with a metal lid. This refreshing snack goes well with boiled potatoes, stewed poultry or fried meat.

With horseradish and herbs

For lovers of spicy dishes, red cabbage marinated with herbs and pepper will be a real treat. The treat prepared according to this recipe is spicy, aromatic and very healthy.

Ingredients used:

• red cabbage – 2.3 kg;
• currant leaves – 12 pcs.;
• horseradish – 35 grams;
• six cloves of garlic;
• celery, parsley, tarragon - at your discretion;
• dill seeds – 10 grams;
• hot ground pepper – 12 grams;
• sugar and salt - 23 grams each;
• vinegar (6%) – 200 ml;
• water – 1.2 liters.

Cooking:

1. Peel the cabbage and cut into thin strips.
2. Grind the horseradish in a meat grinder, cut the garlic into small slices.
3. Wash and sterilize the glass jar, then put currant leaves, chopped herbs and dill seeds into it. Place cabbage on top.
4. To prepare the marinade, add salt and sugar to the water, then bring the liquid to a boil and after three minutes turn off the heat.
5. Cool the filling, then add vinegar and immediately pour into a jar with cabbage.

Cool the workpiece and put it in the cold. It is recommended to try the treat after two or three days, then it will infuse and become incredibly tasty.

Cooking in Korean

Korean-style red cabbage should be marinated with non-traditional ingredients that will give it an original and memorable taste. This unusual treat goes well with many dishes and will pleasantly surprise invited guests during a family dinner.

Ingredients used:

• two cloves of garlic;
• bulb;
• cabbage – 1 kg;
• vinegar and soy sauce – 70 ml each;
• salt – 5 grams;
• olive oil – 90 ml;
• hot pepper, coriander and cumin - 3 grams each;
• honey – 25 grams;
• chopped ginger – 4 grams.

Cooking:

1. Cut the red cabbage into long, neat strips. Then mix it with vinegar, soy sauce, cumin and leave for an hour.
2. Chop the onion into small pieces, place in a frying pan and fry in vegetable oil until light brown.
3. Place the fried onion in a separate plate, and pour the spices into the frying pan with the remaining oil, warm them up a little and add to the cabbage. Then stir everything thoroughly.
4. Cut the garlic into small cubes, pour it into the vegetable mixture and leave the mixture for two hours. During this time, you should stir the dish several times.
5. Then put the treat in the refrigerator for 7-8 hours so that it is well saturated with spices.

It is better to serve Korean cabbage chilled with hot sauces, baked fish or fried kebabs. Bon appetit!