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New cabbage

New cabbage

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grate the cabbage or cut with a knife and mix with salt

clean the onion and cook a little, then add the cabbage and 3 cups of water. Add the grated carrot, finely chopped peppers, peel the tomato and cut and then add to the pot. Add the bay leaf

When it is almost cooked, add the dill, pepper and tomato juice and mix

at the end add the finely chopped parsley

New cabbage soup

& Icirc & # 539i must:
3 l ap & # 259
1 cabbage & # 259 new & # 259 medium
2 carrots
2 ro & # 537ii
2 tablespoons f & # 259in & # 259
1 onion & # 259
1 zucchini
1 green or red bell pepper
2 tablespoons oil
2 g & # 259lbenu & # 537uri b & # 259tute
4 tablespoons sm & acircnt & acircn & # 259
Preg & # 259te & # 537ti a & # 537a:
& Icircn ulei & icircncins c & # 259le & # 537ti u & # 537or morcovii felia & # 539i, onion & # 537i f & # 259ina & # 537i add then cabbage t & # 259iat & # 259 f & acirc & # 537ii mai mari. Add water and mix from the heat, stirring evenly over the heat.
When the cabbage is almost cooked, fill with water, add the sliced ​​zucchini, the diced red pepper and the diced tomatoes. When they are cooked, sprinkle with salt and add the egg yolks mixed with the sour cream.
This is a delicious sup & # 259 & # 259 & # 537i light & # 259!

Preparation: 25 minutes Boiling: 50 minutes
Re & # 539et & # 259 de Rozalia & # 536uba, Ocna Mure & # 537, jud. Alba

Baked sweet cabbage with polenta

Until recently I made 163267455475 hardened cabbages, I just didn't understand why hardened cabbages don't come out. They came out boiled, stifled, tormented, like that, in a word alandala.

Well, touchy, I got caught and I'll tell you, in case you don't even get perfect, sublime, hardened cabbages.

Ingredients for 2 people:

  • a large cabbage
  • a large onion
  • 250 g chopped tomatoes (canned or live)
  • oil or other fat
  • salt
  • pepper
  • chili
  • thyme
  • a bay leaf
  • Dill parsley
  • optional, if you want to be bad, ruthless and increase all your cholesterol, both good and bad, smoked bacon or smoked ribs and other crap, your job

Polenta for 2 people:

  • 500 ml of water
  • 150 g of grated corn
  • 1 teaspoon salt
  • a teaspoon of black pepper (optionally, I like its aroma in polenta, plus I feel like a family healer)

We cut the cabbage faithfully. That means about how thin you can be. You can also put it on the robot on the slicing blade.

I sprinkled salt on it (say about a tablespoon without a tip) and stirred until I was sure it was spread everywhere. Then I let her do it on her own, I think for 10-15 minutes.

After this time, my cabbage looked like this:

I mean, it had shrunk in volume and left a lot of juice on the bottom of the bowl. Something that deserves the next step: squeezing.

Before that, though, I tasted it. It looked a little salty, so I washed it well, thank you under running water, until it tasted good.

Then I squeezed the chopped cabbage with my hands and put it in a strainer (actually a sieve) to drain on its own.

I heated a cast iron skillet. Average. I'm a cast iron fan, basically, you have nothing to cook in it and it doesn't taste good. If it is well seasoned (pan, I say), the food does not stick, it does not burn, it is nothing, sir! It's magic. Plus you can put it in the oven later. Please, if he doesn't have a wooden handle.

I put 2 tablespoons of fat. For me, this thing meant 2 tablespoons of duck lard, but you can put vegetable oil well.

In it I hardened the chopped onion and fish. Caaam like this:

I added a powder of dried thyme, salt, pepper, ground chili and a bay leaf.

Stir and keep over medium heat until tender, until the onion is hardened. This means that it softens, becomes translucent, but does not stain.

Now is the time to worry if we want other fats like ribs, bacon, meat, bacon, etc. If we use them, we wait for them to cook. I put the small pieces of smoked, forgotten, poor bacon in the fridge.

Then add the well drained cabbage.

Heat the cabbage in the pan, stirring, until it drops a little and all the water evaporates.

Now we can put the chopped tomatoes or tomato juice.

Stir and keep on the heat for a while until they all become friends. And the tomato juice or tomatoes drop a bit.

Put in the oven. At 180 degrees C. About 45 minutes. Stir occasionally so that it does not stick to the edge. In the end it looks like this:

As soon as it comes out of the oven, we can put freshly chopped dill and / or parsley.

While the cabbage is in the oven, add the polenta.

Bring 500 ml of water to the boil, add salt and black. We turn on the low heat and put the semolina in the rain. Stir faithfully and vigorously with a whisk until the cornstarch is incorporated. Let the heat simmer and wait about 20 minutes, stirring occasionally.

Turn the well-made polenta over, let it cool for a few minutes, until it thickens better. We put it on plates or we can slice it. If we want and feel full of culinary momentum, we cut slices 2-3 cm thick, which we put on the hot grill or in a pan.

A new salad with Beijing cabbage!

Incredible, so simple and tasty that you can prepare it every day. All members of your family will be delighted by this light and tasty salad!


-250 g d smoked chicken breast

-200 g of canned green peas

-2 tablespoons mayonnaise (mayonnaise can be replaced with sour cream or natural yogurt).

Method of preparation:

1.Prepare the marinade. Cut the red onion into semi-rings and transfer it to a bowl. (If you use white onions, pour boiling water over it, leave for 2-3 minutes and throw it in a bowl). Add sugar and vinegar. Mix very well and let marinate.

2. Cut the chicken breast into thin strips (you can cut medium-sized cubes if desired).

3. Take the half of Pekin cabbage, remove 2-3 cm from the bottom and cut it into thin strips. If you do not have Pekin cabbage, you can also use white cabbage, but it must be chopped and massaged a little with your hands to make it softer.

4. Take the greens and finely chop them. (You can use any type of greens: green onions, parsley, coriander, dill).

5. Cut the boiled eggs into medium-sized cubes.

6. In a deep bowl transfer the smoked chicken breast, add the cabbage, greens, eggs, canned green peas and marinated onions. Season with salt, but not too much, as chicken breast and green peas contain salt.

7. Add the mayonnaise. If you want a low-calorie diet salad, then instead of mayonnaise you can use cream or natural yogurt. We mix very well. The salad is ready!

The lazy and gigantic new cabbage wire: a special dish, worthy of the royal table!

Today we suggest you try an amazing dish that will become your favorite at any meal. & # 8220The lazy and gigantic sarma & # 8221 is very simple and fast to prepare, compared to the traditional sarmălitas, which are meticulous and take us a lot of time and patience.

This wire looks incredible, it tastes like traditional sarmales, but it will amaze everyone with its original and beautiful appearance. Follow all the steps and you will have a phenomenal meal for dinner, worthy of a royal meal!


-250 ml of tomato juice or mashed tomatoes


1. Remove the top cabbage leaves, cut the spine and cook the cabbage until soft. Wallpaper the bottom and walls of a cake pan with cabbage leaves. Finely chop the remaining leaves.

2. Chop the onion and carrot. Pour the tomato juice over the vegetables and simmer for 5 minutes.

3. Boil the rice in half, mix it with the minced meat, add the vegetables, chopped cabbage and cream. Season with salt and pepper to taste, mix well. You need to get a juicy filling.

4. Lay the resulting filling in layers, alternating the meat filling and the cabbage leaves.

5. Cover the filling with cabbage leaves and put the food in the oven.

6. Bake at 180 degrees for one hour.

7. You can also prepare the lazy mermaid at the muticooker. Put the food in the program & # 8220Children & # 8221 for 1.5 hours at a power of 450 W.

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Brussels sprouts

Brussels sprouts belong to the Brassica Oleracea family, being cultivated since the 13th century in Belgium, near the city of Brussels. However, the origin of this cabbage is not known exactly.

Brussels sprouts

Brussels sprouts are related to broccoli and cabbage, which in turn are part of the Cruciferae family. Brussels sprouts are available all year round, however it is easier to find in spring and autumn, when it is its peak growing season.

New cabbage, 3 eggs and a bunch of greens & # 8230 Just 30 minutes & # 8211 and the summer food is ready!

This cabbage tart is prepared in 2 steps and three movements. All you have to do is mix the cabbage with the greens and pour the dough over it. In 30 minutes you will get a filling and delicious food for the whole family. & # 8220Cabbage pie & # 8221 is ideal for a picnic, a light breakfast and can complement a lunch or dinner. Enjoy it with pleasure!

Quick cabbage tart


-2 teaspoons of baking powder

-2 teaspoons of sesame seeds

Method of preparation

1. Cut the cabbage, salt and rub lightly.

2. Add the finely chopped dill.

3. Beat the eggs until smooth.

4. Add to the egg mixture: cream, mayonnaise, flour and baking powder. Mix the dough well.

5. Grease the baking tin with butter and place the cabbage.

6. Pour the dough on top and sprinkle with sesame seeds.

7. Bake the tart in the preheated oven at 180 degrees for about 30 minutes until golden brown.

New cabbage with cheese, baked

Grease with butter a form of ceramic or sturdy glass, and melt the rest of the butter. Chop the cabbage not very finely and put it in shape. Sprinkle the diced telemeau on top, stuff it between the cabbage.

Beat the eggs with the cream and melted butter, add salt and spices to taste (I used garlic powder) and pour the composition over the cabbage. Sprinkle grated Parmesan cheese on top.

Shape in a hot oven for about 30-40 minutes, until the surface is browned.

It is served immediately, as a vegetarian dish or as a side dish to meat. It's good and cold.

TOTAL: 935 grams, 1840.1 calories, 77.5 protein, 153.6 fat, 24.2 carbohydrates, 6 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

Ingredients Red cabbage in German style:

  • 1 head of red cabbage 1.5 & # 8211 2 kg.
  • 1 red onion
  • 4 tablespoons oil or 2 tablespoons of lard (lard or goose fat, duck, etc.)
  • 2 sour, red, medium-sized apples
  • 2 tablespoons sugar
  • 250 & # 8211 300 ml. of red wine
  • 1 bay leaf
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • optional: 3-4 cloves, I did not put this time
  • 1-2 tablespoons of good quality balsamic vinegar to taste
  • hot water or soup

Preparation Red cabbage in German style:

The red cabbage is cleaned of the withered outer leaves, the stalk is removed (which is hard to cook, but incredibly tasty to grind raw) and chopped according to everyone's skill, as for sauerkraut or salad. My skill is limited to this aspect, I never had the patience to cut the cabbage too finely, but I don't think it spoiled the final taste of the dish with anything.

Peel a squash, grate it and squeeze the juice. In a large saucepan, with a thick bottom, heat the oil (or lard) over medium heat and add the onion together with 1 teaspoon of salt (picture 1). Cook the onion, stirring often, to soften without burning. After softening the onion, add the sugar and cook with the onion for another 2-3 minutes, to caramelize lightly, then immediately add the chopped red cabbage and balsamic vinegar (picture 2).

Immediately add the wine to the pan, then the spices and bay leaf (picture 1). Add hot water or meat broth as needed so that the red cabbage has liquid, without being covered by it. Stir frequently, insisting on the bottom of the pan and adding a little soup or hot water if needed.

Video: το λαχανο. παραμυθια. παραμυθια για παιδια στα ελληνικα. ελληνικα παραμυθια (June 2022).


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