Now everyone knows how important a regularuse of a product such as cabbage. It contains many mineral substances: calcium, potassium, phosphorus. Also, the product is rich in vitamins A and B. In addition, cabbage is considered a low-calorie product, because it is ideal for those who are going to slightly reduce weight. It also has some medical indications, for example, when it is regularly consumed, gastric juice is allocated in abundance, and therefore it can help people suffering from constipation.
Cabbage, as a rule, is used in manydishes as a component of the product, in salad or borscht, but not infrequently can be used as a main course. One of the main is cabbage stew. You can even prepare this dish in many ways.
Each hostess has her own recipecooking, loved by her home. If the stewed cabbage can not be referred to something refined, and can not be served to the festive table, then it will be able to get the family together for Sunday's home dinner. It also serves as an ideal pie filling. In this article, several cooking options will be described, which perfectly vary the daily menu.
For lunch, for example, cabbage stew witheggs or with meat and sausages. For cooking cabbage with meat, you need two kilograms of cabbage, sausages and meat, one onion, as well as pepper and salt. It is necessary to chop finely onions, chop cabbage, the thinner, the better, to cut sausages and meat. After that, the onions are fried with meat products and cabbage is added. After roasting, the products should be stewed under the lid. For full preparation, it takes about two hours. For this dish, sauerkraut is quite suitable. Some at the end add a little prunes, the dish through it acquires a piquant shade.
Cabbage stew is good with mushrooms.To prepare this dish you will need champignons, also one onion, carrot, a little tomato paste, 150 grams of sour cream, spices and vegetable oil. Onion should be finely chopped, put on a preheated and oiled frying pan. After a short roast, mushrooms are added, pre-cooked, peeled and cut. After a few minutes frying the mixture, the grated carrot is added, and after five minutes the tomato paste. Cabbage finely chopped is added to the practically ready tomato dressing. Everything is mixed, a small temperature is set, the lid is closed and everything is cooked for about two hours approximately. Salt the dish for half an hour until ready, at the same time all the necessary seasonings, pepper and sour cream are added. An important point - if the laurel leaf was added, after cooking it must be removed from the dish, otherwise it will acquire a bitter taste. You can serve this cabbage, both hot and cold.
Fresh stewed cabbage in pots is consideredone of the most delicious dishes, and it, by the way, can be served on the festive table. The roots of this dish come from France, so it is called "cabbage braised in French." To begin with, it is necessary to fry the bacon in vegetable oil, pre-cut into small pieces. Preparing it is necessary to the extent that fat is completely melted. To the bacon you can add a little ham and also fry. After that, the meat should be removed and on the remaining oil fry the onions, in the number of two heads. All the vegetables that will be part of the dish are finely cut or rubed and stewed almost to the full. All the prepared mixture together with the added cabbage should be put in pots, add the spices and put the baked. This dish is also suitable for a festive table.
Apparently, all cooking recipes are very diverse, so do not limit yourself to one way of putting out. Even with cabbage you can experiment.
