Red cabbage is remarkable not only for its unusual color, it also contains anthocyanin, a substance that, like many red vegetables and fruits, increases hemoglobin levels. Potassium, magnesium, iron, phytoncides - all these nutrients are contained in a red vegetable.
It is necessary
-
- For braised red cabbage:
- 1 head of red cabbage;
- 100 g butter;
- 100 g bacon;
- 4 large red apples;
- 100 g raisins;
- 1 orange;
- 100 g sugar;
- 350 ml of red wine;
- 3 tbsp. l. wine vinegar.
- For Bavarian red cabbage:
- 15 g butter;
- 1 small head of red cabbage
- 1 carrot;
- 150 ml of water;
- 6 sticks of cloves;
- 2 cinnamon sticks;
- 1 lemon;
- 1/2 tsp salt;
- pepper.
- For pickled red cabbage:
- 1 small head of red cabbage;
- 1 liter of water;
- 2 tbsp salt;
- 1 cup of sugar;
- 1 glass of vinegar.
- For the red cabbage salad:
- red cabbage;
- onion;
- sweet bell pepper;
- salt
- sugar
- acetic acid.
Instructions
Step 1
Braised red cabbage
Take a large, thick-bottomed saucepan, add butter, melt over medium heat, chop the bacon, fry for 4-5 minutes, until dark, remove the pan from heat. Chop the cabbage into thin shavings, wash the apples, peel, remove the core, cut into slices, scald, rinse with cold water.
Step 2
Put a quarter of the cabbage in a saucepan, cover with a quarter of apples, a quarter of raisins, add zest and sugar, add all other ingredients in the same way. Put the saucepan over high heat, cover with wine and vinegar, bring to a boil, simmer for 3-4 minutes, cover, reduce heat and simmer until the cabbage softens. Do not interfere, monitor the liquid level, add water if necessary.
Step 3
Bavarian red cabbage
Chop the red cabbage, finely chop the carrots, take a thick-walled saucepan, heat the butter in it, fry the cabbage and carrots over medium heat for 5 minutes. Add spices, mix thoroughly, put on foil and bake in oven over low heat until cabbage is soft. Squeeze lemon juice, pepper the finished dish, pour with lemon juice, serve hot.
Step 4
Red pickled cabbage
Pour 1 liter of water into a saucepan, add 2 tablespoons of salt and 1 cup of sugar, bring to a boil, pour in 1 cup of diluted vinegar, bring to a boil again, remove from heat and cool. Chop the cabbage into large chunks, take a three-liter jar, fill the jar tightly with cabbage, fill it with chilled brine, leave the jar uncovered to stand at room temperature for 2 days. Close the lid, store in the refrigerator.
Step 5
Red cabbage salad
Cut the red cabbage into thin shavings, salt, remember with your hands, so that the cabbage gives juice. Peel the onions, cut into half rings, put in a plate, pour in one glass of boiling water, add 1/4 teaspoon of salt and 1/4 teaspoon of sugar, then 1 tablespoon of 3% acetic acid or wine vinegar, marinate for 30 minutes.
Step 6
Wash bell peppers, remove seeds, cut into thin strips, mix with cabbage. Throw the pickled onions in a colander, add to the salad, season with vegetable oil.
