White Cabbage In Cooking

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Read the previous part: Growing white cabbage: planting seedlings and care

The use of white cabbage in cooking

White cabbage, fresh and sauerkraut, is widely used for the preparation of first courses: cabbage soup, borscht, soups (meat, fish, vegetarian), including sour cabbage with meat, head, smelt, mushrooms. As a food product, white cabbage is used fresh, boiled, stewed, pickled, pickled, and also in the form of juice.

It is served boiled, frying with butter and grated breadcrumbs. Cabbage is used to make salads, main courses, casseroles, it is served boiled, stewed, baked, fried, pancakes, dumplings are stuffed with it, pies, cabbage rolls and much more are made from it. To prevent cabbage from darkening during cooking, use enamel dishes. The unpleasant odor associated with boiling cabbage disappears when you put a piece of white bread in a saucepan or cover it with a piece of cloth soaked in vinegar and then close the lid.

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Best of all, cabbage is combined with other vegetables, foods containing starch, protein. You cannot cook cabbage for a long time; chop or grate it to reduce cooking time. Sauerkraut salad will be tastier if you add oranges, tangerines, carrots, apples to it.

For preparation for future use, it is fermented and dried. Sauerkraut, when properly prepared and stored, retains up to 70% of vitamin C in brine. Storage in a city apartment without brine quickly leads to a complete loss of vitamins. Washing the peroxidized cabbage is also accompanied by a large loss of vitamins. Cabbage, fermented with carrots in the usual way, is used to prepare first and second courses.

When cumin, anise or coriander, bay leaf, allspice, cranberry or lingonberry, Antonov apples are added as spices, it is used for salads or served with main courses. To add color to the cabbage when pickling, add table beets or, better, red cabbage. And one more feature. With the simultaneous fermentation of shredded cabbage and whole heads of cabbage or halves, it is noted that the heads of cabbage (or halves) contain about 1.5-2 times more vitamins than shredded cabbage. So it makes sense to ferment it right in the heads of cabbage. Pickled with whole heads of cabbage, it is used for salads and cooking main courses. Provencal salad is made from this cabbage.

Interestingly, the famous English navigator James Cook, who undertook a three-year journey in the 18th century, was carrying 60 barrels of sauerkraut with him on a ship. It was thanks to this product, which Cook himself and his companions ate, that they were cheerful, cheerful, healthy and withstood all the tests on their way.

White cabbage salad with soy sauce

Disassemble the head of cabbage into separate leaves, cut out the trunks, chop them for "pretty pennies" and stew together with chopped onions in a minimum amount of water. Cool, mash with a fork and add soy sauce. Chop a thin part of the leaves, mash it with your hands along with the olives cut into small pieces, fold it in a slide, pour over the prepared sauce and garnish with herbs. You can leave one olive intact to decorate by placing it on top of a slide.

Cabbage - 500 g, olives - 10 pcs., Soy sauce - a tablespoon.