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Exotic White Cabbage Recipes
Exotic White Cabbage Recipes

Video: Exotic White Cabbage Recipes

Video: Exotic White Cabbage Recipes
Video: Chef Wang teaches you: "Chinese Leaf Stir-fried with Vinegar", a classic dish 醋溜白菜【Cooking ASMR】 2023, December
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Read the previous part. ← White cabbage: requirements for growing and main pests

White cabbage
White cabbage

I offer several culinary recipes for dishes made from cabbage.

No, I will not talk about how to stew, salt cabbage or cook cabbage soup. And I'll tell you about little-known, maybe even to some extent exotic dishes …

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Pickled white cabbage

To do this, choose dense, healthy heads of cabbage, cut out the stump and chop it in the same way as when pickling. Instead of a shredder, you can cut the cabbage leaves into 2 to 3 cm square pieces. 2% fine pure salt is added to the weighed amount of shredded cabbage. Sprinkle the cabbage with salt, mix thoroughly in a bowl or in a large saucepan and leave for 2-3 hours at room temperature. During this time, the salt gets inside the cabbage pieces; part of the juice is released from it, and they themselves somewhat lose their elasticity, become softer, and they can be packed more tightly in glass jars.

When laying cabbage in jars, it is tamped. Previously, spices are placed on the bottom of each jar - 5-8 grains of bitter and allspice pepper, a small piece of cinnamon and cloves (approximately the same size as 5-8 pepper grains), as well as one bay leaf.

The following filling composition is recommended: salt 2%, sugar 4, vinegar essence 1.8-2%.

A regular glass jar holds about 2/3 by weight of shredded cabbage and 1/3 of the filling. Cabbage cans are closed and pasteurized at 85 ° C: half-liter - 20 minutes, liter - 30 minutes, three-liter - 40-50 minutes from the moment the water temperature reaches 85o C.

Cabbage pancakes

Peel the cabbage, rinse, chop and simmer in milk (1/4 cup) until soft. Pass the stewed cabbage through a meat grinder, salt, mix with a raw egg and breadcrumbs and place with a spoon in the form of pancakes on a hot, greased frying pan. Serve sour cream with the pancakes.

For 200 grams of cabbage - 1/2 egg, 1 teaspoon of crackers, 2 teaspoons of butter, 1 tablespoon of sour cream, 1/4 cup of milk.

White cabbage cutlets

Finely chop the peeled cabbage, put in a saucepan, add milk, butter and simmer until half cooked. Pour semolina in a thin stream, stirring thoroughly so that it does not become brewed in lumps; cook for 10-15 minutes and then add raw eggs. Cool the finished white cabbage mass a little, cut into cutlets, breaded in breadcrumbs and fry in a pan with fat until crispy crust forms on both sides. When serving, add sour cream or milk sauce to the cutlets.

White cabbage cutlets can be made with finely chopped apples, which are added when the cabbage is stewed.

Cabbage - 240 grams, milk - 30, butter - 15, semolina - 20, ground crackers - 12, ghee for frying - 10, sauce - 75, eggs - 1/4 pieces.

White cabbage baked with milk sauce

Disassemble the head of cabbage into separate leaves and cook in salted water for 30 minutes. After that, fold into a sieve and squeeze. Fold each sheet in the form of an envelope and roll in flour; fry in butter, cover with milk sauce, sprinkle with grated cheese and breadcrumbs, drizzle with butter and bake in an oven (10-15 minutes).

Cabbage - 250 grams, butter - 15, sauce - 75, cheese - 10, ground crackers - 5, flour - 5.

Zaporizhzhya cabbage

Boil the pork. Stew the sauerkraut until half cooked, adding fat and broth to it. Lightly fry the carrots, parsley, parsnips, celery and part of the onion, chopped into strips. Pass the bacon through a meat grinder and grind in a mortar with chopped onions, parsley and washed millet. Put diced potatoes in strained boiling broth, and after 10-15 minutes add cabbage and other products and cook until tender.

When serving in cabbage, put a portion of boiled pork, sour cream and sprinkle with parsley.

Pork - 83 grams, sauerkraut - 105, potatoes - 70, millet - 10, melted pork lard or table margarine - 10, bacon - 10, sour cream - 20, onions - 17, carrots - 15, parsley root - 7, parsnips - 8, celery - 6, bay leaf - 0.02, allspice - 0.02, greens.

From the Editor: the head of cabbage brought by the author as proof of his success in growing cabbage weighed at least 10-12 kilograms. It was firm, full of juices. During the week, our employees enjoyed a delicious cabbage salad at lunchtime and thanked the experienced gardener.

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