Chinese cabbage, salted salad, garnish recipes

The star of the East is Chinese cabbage. At a word of cabbage at once you imagine to you a big tight head with a crispy cob. Chinese, or Peking, cabbage under this image does not fit. Her leaves are juicy and tender, and she does not have any stunts, for good reason she is often confused with salad. As in Europe white cabbage is loved and respected , so in China, China, the countries of Central Asia, Chinese cabbage is loved and popular. Recipes of its preparation there are carefully stored and transferred from hand to hand.

From the point of view of a nutritionist, Chinese cabbage is a very useful product containing a large amount of carotene, vitamin C, B vitamins, folic acid, and therefore should be actively used in dietary dishes. But Chinese cabbage, whose recipes are not so numerous, has won the world is not a dietary dish - kimchi. Kimchi is a pickled Chinese cabbage in Korean, salted in a special way, truly a national Korean dish. Koreans do not imagine eating without kimchi, and they are great masters in cooking it. In our markets you can see the full variety of this dish, there are many varieties. Kimchi has a specific original flavor, it may seem too sharp, but the lovers of this spicy dish attract this particular feature. If the house has Chinese cabbage, recipes are rewritten and studied - it's time to start cooking kimchi.

Kimchi

In addition to 1 piece of cabbage you will need: onion green - bunch, garlic - 4 cloves, red and green chili - 1 piece, a small piece of ginger, soy sauce - 5 tbsp. L., Rice vinegar or usual - 5st. L., Sugar - 3 tbsp. L., Salt - 3 tbsp. L. Remove the upper leaves from the cabbage and cut into 4 pieces along the length, and then across with narrow strips. Fold in a bowl, preferably a glass bowl, sprinkle with salt. Close the film and allow to stand for 24 hours. The present cabbage to mix, merge excess juice. Chop the green onions into thin rings, chop the garlic, remove the peduncle from the peppers and finely chop it. Peel the ginger. Mix all this with cabbage. Soy sauce mixed with vinegar, sugar, add a little water. With this mixture pour the cabbage so that it is completely covered. Close the lid and put to ripen on the cold. After 3 days, the cabbage is ready, you can try.

If the juicy taste of kimchi is not too pleasant, you can prepare a nutritious and healthy salad. Nutritionists are absolutely right, Chinese cabbage is just an ideal option for cooking light salads and vegetable garnishes. It is wonderfully combined with apples, oranges, pineapple.

Chinese cabbage salad with chicken

Cabbage - 250 gr, chicken fillet - 200 gr, canned pineapple - 250 gr, onion green - 100 gr, mayonnaise - 100 gr. Boil the chicken fillet, chop it not very finely, cut the onions into rings, finely chop the cabbage. Pineapple, if it is ringlets, cut into cubes. All this combine, season with mayonnaise. It is not necessary to salt. Salad, by the way, it turns out a lot, enough for the whole family.

Chinese cabbage can be fried, boiled from it, delicious vegetable soups, stew. To stew the Chinese cabbage really delicious, tender and fragrant, you need to try to master some recipes, each of which has its own "zest" and is good in its own way. To begin with, try cooking stewed cabbage with bacon.

Chinese cabbage, stewed with bacon

Chinese cabbage - 0.5 pcs, Korean carrots - 100 grams, leeks - 50 grams, bacon - 100 grams of meat broth - 1 glass, butter melted - 50 grams of sweet pepper - 4-5 peas, salt.

Cut cabbage and bacon into strips, and onions with rings. Melt melted butter in a frying pan, lightly saute cabbage, add Korean carrots and onions to it, salt to taste. In a few minutes add the bacon. At the bottom of the pot or other suitable dishes put peas, add roasted cabbage and cover. Bake in a hot oven for half an hour. Before serving, decorate with greens and slices of lemon, sprinkle with wine vinegar.

Recently, Chinese cabbage has become popular not only in the East, but also in Europe, America and other countries. The popularity of this eastern product is comparable to that of Japanese sushi. Now the menu of many European families includes a wonderful Chinese cabbage. Recipes are simple and do not require great culinary skills. Fast, tasty and useful.