Vegetables play an important role in the human diet and play a large role in maintaining or restoring his health. They are especially needed in the spring, when the body is tired and no longer receives the elements it needs from the usual winter foods. Prepare delicious white cabbage dishes, and present yourself and your loved ones with a whole plate of nutrients and vitamins.
Vitamin white cabbage salad
Ingredients:
- 500 g of cabbage;
- 1 carrot;
- 1 stalk of celery;
- 1 small onion;
- 1 small apple;
- 30 g of dill;
- 100 g sour cream;
- 50 g of mayonnaise;
- 25 ml of apple cider vinegar;
- salt.
Chop the cabbage, sprinkle with a pinch of salt, let sit for a few minutes and squeeze with your hands to soften it. Grate the carrots on a coarse grater. Peel the apple and onion and cut into thin strips, like the celery stalk. Combine sour cream, mayonnaise, apple cider vinegar, chopped dill and a little salt to taste in one bowl. Season the cabbage salad with the resulting sauce, mix it well and let it brew for at least 20 minutes.
Cabbage schnitzels
Ingredients:
- 1 kg of white cabbage;
- 1 chicken egg;
- 100 g bread crumbs;
- a pinch of ground black pepper;
- 2 tsp salt;
- vegetable oil.
Pour water into a medium saucepan over high heat. Wait for the liquid to boil, add salt, reduce the temperature to medium and place the cabbage leaves in the bowl. Cook them until soft for 15-20 minutes. Cool them down, carefully cut off the thickenings and beat off a little in the area of / u200b / u200bthe veins, softening them. Fold each sheet into an envelope.
Heat vegetable oil. Place a deep bowl of beaten egg and a flat plate of peppercorns next to the stove. Fry the cabbage schnitzels by dipping the bundles first in the egg mass and then topping them in the breadcrumbs. Place them on a platter and serve with sour cream or ketchup.
White cabbage bigos with pork
Ingredients:
- 500 g of cabbage;
- 500 g of sauerkraut;
- 600 g of pork;
- 2 onions;
- 2 carrots;
- 6 bay leaves;
- 1/3 tsp each caraway seeds, coriander seeds, dried dill and black pepper;
- salt;
- vegetable oil.
Wash the pork, pat dry and cut into cubes. Fry them in hot vegetable oil until golden brown, then reduce the heat and simmer the meat for another 10 minutes, stirring constantly. Transfer it to a large saucepan along with the fat and fluid, season with bay leaves, spices, salt and cover. Leave the pork to simmer while tinkering with the other ingredients.
Fry the onion rings in a second skillet until translucent. Add grated carrots to them and cook for another 5 minutes. Put the sauerkraut in the fry, after draining the liquid, fry for another 10 minutes and put in a saucepan. Chop fresh cabbage and sauté it for 15 minutes until brownish and also add to the total mass. Cook bigos for 1 hour.
