Savoy Cabbage Recipes
Savoy Cabbage Recipes

Video: Savoy Cabbage Recipes

Video: Savoy Cabbage Recipes
Video: How to make Savoy Cabbage - Rahmwirsing - German Recipes - 2023, March

Read the previous part. ← Savoy cabbage: varieties and agricultural technology

savoy cabbage
savoy cabbage

Dumplings. Flour - 200 g, eggs - 2 pcs., Water - about 1 tbsp. spoon, margarine - 10 g, a little salt. Knead hard dough so that it doesn't stick to your hands. Finely chop the cabbage, fry with fat or butter, add chopped eggs, parsley, salt and mix. Make dumplings, boil them in salted boiling water, then fry in a pan.

Vegetables with meat. Boil the diced meat (heart, stomach) for half an hour in a little water. Add savoy cabbage, tomatoes, potatoes and bell peppers, cut into pieces. Add salt and pepper to taste. Cook over low heat until tender.

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Vegetables with rice. Place in layers in a saucepan the thinly sliced savoy cabbage, the tomato halves without the skin, finely chopped onions, garlic, marjoram, paprika and rice. Pour over boiling broth and cook until tender. For 1 kg of cabbage there is 1 glass of rice, 0.5 kg of tomatoes, 1 onion, 1-2 cloves of garlic.

Cabbage baked in cream. If you cut the boiled head of cabbage into small pieces, dip each in beaten eggs, roll in flour and fry in a pan, you get one of the options for schnitzels. In general, savoy schnitzels are incomparably tastier than those from white cabbage, and they cook much faster. The usual version of schnitzel is to boil the leaves with cut off thick stalks and veins in salted water for 10-12 minutes, immediately dip them in cold water. Fold each sheet with an envelope (you can first beat it off with a hammer for meat), roll in flour, moisten in an egg, roll in breadcrumbs or rolled oats on both sides, fry in butter or margarine, you can pour sour cream sauce. The dish cooks extremely quickly. Schnitzels need to be fried more, because they will definitely ask for an additive.

And, of course, savoy cabbage pies - the most delicious pies ever - made from ordinary yeast dough. The filling is prepared in the same way as from white cabbage. The main thing is not to forget that the savoy cannot be overcooked.

Savoy cabbage can be used to make the same cabbage rolls as from white cabbage, and leaves cooked in salted water can be used as plates for a side dish or a completely second course. You can bake this dish in the oven along with a "plate". There is plenty of room for imagination here. Imagine your health!

All Savoy cabbage dishes are delicious and extremely quick to prepare. For example, cabbage soup, which is much tastier than from white cabbage, is cooked for no more than 20 minutes. In general, with savoy cabbage, the main rule must be observed: do not overcook, do not overcook, otherwise an unpleasant cabbage smell will appear.

In order not to spend a lot of time at the stove, you need to try to use the simplest recipes according to the principle "fast and tasty". Here are some recipes.

Stewed cabbage. Stew the chopped cabbage in milk with walnut kernels. Add the sauce - fry a small amount of flour in margarine, add chopped onions, tomatoes, simmer for 5 minutes. You can eat this dish without sauce, with butter - it's also delicious.

Stew. In boiling milk, put alternately, as the previous component boils, diced carrots, walnuts, potatoes, savoy, you can add onions. Salt, simmer the mixture for 10-15 minutes. When serving the dish, sprinkle with parsley.

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