Red cabbage. Recipes

The so-called red cabbage, probably, is known to everyone due to its characteristic color - violet-blue-burgundy. But, despite this, it is called red-kochannoy. In the form of its head, it is very similar to a simple white-headed. It contains in its composition a lot of vitamin C, and its leaves effectively remove cholesterol from the body. Also, this cabbage is used for medicinal purposes against various diseases of the gastrointestinal tract. Another great advantage of red cabbage is that with long-term storage, it does not lose its positive qualities. And recent studies have shown that the juice of red cabbage adversely affects the state of the tubercle bacillus.

Salads, soups, ragout, sauerkraut, pickles - these are just some of the dishes that include red cabbage. Recipes with it can be found literally in any cookbook. You can even use the leaves of this cabbage to decorate some dishes of meat - so they look much more appetizing.

Dishes from red cabbage are appreciated for their aroma, juiciness and freshness. In places where white cabbage does not grow , red is very common. This is due to the fact that due to its taste qualities, it can completely replace the white-headed one. The only thing - with prolonged heat treatment red cabbage loses its color saturation, that is, it becomes more faded. But this, perhaps, is the only negative quality that red cabbage possesses. Recipes of dishes from it offer a lot of different manipulations with it: it is stewed, fried, baked, stuffed, sour and marinated. Here are a few examples.

Red cabbage salad

Ideally suitable for the preparation of some salads red cabbage, salad recipes with it are very diverse.

Products that will be needed during the preparation: half a kilo of red cabbage, 1 teaspoon of honey, 1 - 2 table spoons of lemon or cranberry juice, slightly cinnamon and cloves, vegetable oil.

Mix the honey with lemon or cranberry sauce and leave for a while. Cabbage cabbage should be neatly divided into separate leaves, while cutting the trunks at their base. Those parts of the leaves that have a thinner surface, pile up the stack and finely chop. Sprinkle a little cranberry or lemon juice and smooth it so that the leaves do not stick together on the plate in the finished dish. Put all the leaves on a plate and top with a vegetable oil.

Red cabbage with stewed vegetables

This dish is well suited for the second: it is both nutritious and useful. To prepare it you need: dill or parsley - 1 sprig, celery roots - 100 grams, onions - 100 grams (about 1 bulb), a little cloves and fragrant peppers, ginger and the main element - red cabbage - 500 grams.

Parsley, celery and onion finely chop and put out, using as little water as possible. After 5 minutes, fill the cabbage stalks cut into rings and remove them from the fire. Leaves thinly chop and mix with vegetables. Sprinkle with herbs when serving.

Sour red cabbage

Ingredients: 5 kilograms of red cabbage, 1 kilogram of apples, 250 grams of onions, 20 grams of cumin, 200 grams of salt, 20 grams of dill.

In the process of souring a product such as red cabbage, recipes from different sources suggest the use of both acidic and sweet apples. But it's better to use acidic and harder. They need to be divided, cut out the core and peel off. Then cut into strips. Peel onion and cut into strips. Cut cabbage, grate with salt and add apples, cumin, dill. To roll in banks. Everything, the dish is ready.