For traditional dishes of Russian citizens is peculiarthe invariability of the ingredients used in them. Recipes are usually kept for a long time, passed from mouth to mouth. However, any culinary innovation is usually perceived in Russia with caution and rarely gets accustomed to the table. Today it will be just one of such products, which can hardly be found in the dishes of our citizens - Savoy cabbage.
Everyone is familiar with the varieties of its white-fronteda relative who became a regular guest both in salads and in a variety of soups. Why is it so popular with us and is often found in the list of components of many dishes, rather than savoy cabbage? Recipes contain a white-vegetable vegetable, primarily because of the culture of Russia and its endless love for raznosolam. The fact is that Savoy cabbage can not be marinated or fermented. It is generally unfit for any kind of conservation. However, while it is stored for a long time in a fresh form, flawlessly preserving its original taste. In addition, it can boast a large number of nutrients in its juicy and delicate leaves. In fact, this is a real vitamin charge on our table. Dishes from Savoy cabbage will be an ornament of any feast and will make the hostess a real gourmet in the face of the guests.
Savoy cabbage cabbage rolls
This is, first of all, a dietary dish that is notonly allowing, adhering to a diet, to fill in the body of a stock of lost minerals, but will please with its pleasant taste. For 8 servings of cabbage rolls you will need the following products:
- 1 average head of Savoy cabbage;
- 4 tablespoons of any grated cheese (canteens);
- 100 grams of ground beef;
- 4 spoons (table) of finely chopped fresh herbs (basil, dill, parsley, marjoram);
- 1 spoon of paprika (tea);
- 4 spoons of pine nuts peeled (dining rooms);
- 0,4 kg of potatoes;
- 0.1 kg of sour cream of medium fat content;
- 2 small carrots;
- salt and pepper to taste.
Cabbage leaves in this case will be usedas a wrapper. To make a stuffing for cabbage rolls, the potatoes must be cooked, peeled and crushed to a mushy condition. Minced meat to a monotonous mass with cheese, carrots, pre-grated on a small grater, chopped herbs, pine nuts, and finely chopped onions. Add the desired amount of spices to taste.
With the head removed the damaged and weatheredupper leaves, we need only fresh Savoy cabbage. Recipes, by the way, in most cases, do not recommend frying it to avoid loss of vitamins and unique taste qualities. It should be blanched whole, not cutting, for 5 minutes. Then cut the cabbage finely, leaving only the 8 largest leaves. On them with a spoon, carefully place the pre-prepared filling and wrap the ends in the form of an envelope.
The resulting cabbage rolls should be lightly friedvegetable or olive oil, then add a small amount of water and stew it under the lid for 10 minutes. Then add the remaining cabbage with sour cream and leave over low heat for the same time. Salt and pepper to taste.
With due desire and patience, the Savoy cabbage,recipes of which are abundantly present on the Internet, will become one of your favorite products. From it, you get excellent fresh juicy salads that will add a touch of summer to your dining table. It can also be extinguished with the addition of meat, without forgetting about the time, which does not need much. Let the vitamins and trace elements stay in your plate, not in a saucepan. If your choice is tasty and healthy food, it means that the Savoy cabbage should always be present in the refrigerator. Recipes can always undergo some changes in accordance with the tastes of the cook. Do not be afraid to experiment, and you will appreciate this unusual for a Russian man vegetable.
