For traditional dishes of Russian citizens peculiarthe immutability of the ingredients used in them. Recipes are usually stored for a long time, passed from mouth to mouth. In this case, any culinary innovation is usually perceived in Russia with caution and rarely take root on the table. Today we will discuss just one of such products, which can hardly be found in the composition of the dishes of our citizens - savoy cabbage.
Everyone is familiar with her varieties of whiteRelatives, who became a regular guest in salads, and in a variety of soups. Why is she so popular with us and often found in the list of components of many dishes, and not savoy cabbage? Recipes contain white-vegetable, primarily because of the culture of Russia and its endless love for pickles. The fact is that savoy cabbage cannot be pickled or fermented. It is generally unsuitable for any kind of conservation. However, it is kept fresh for a long time, perfectly maintaining its original taste. In addition, it can boast a large number of nutrients in its juicy and tender leaves. In fact, this is a real vitamin charge on our table. Dishes from Savoy cabbage will decorate any feast and make the hostess a real gourmet in the face of the guests.
Cabbage rolls from savoy cabbage
This is, above all, a dietary dish that is notIt will only allow, adhering to a diet, to replenish the body of lost minerals in the body, but also will delight you with its pleasant taste. For 8 servings of cabbage, you will need the following products:
- 1 medium head of savoy cabbage;
- 4 spoons of any grated hard cheese (table);
- 100 grams of minced meat;
- 4 tablespoons finely chopped fresh herbs (basil, dill, parsley, marjoram);
- 1 spoon of paprika (tea);
- 4 spoons of pine nuts peeled (table);
- 0.4 kg of potatoes;
- 0.1 kg sour cream medium fat;
- 2 small carrots;
- salt and pepper to taste.
Cabbage leaves will be used in this case.as a wrapper. To cook stuffed for stuffed cabbage, potatoes need to be boiled, peeled and crushed to a mushy state. Mix the stuffing to a monotonous mass with cheese, carrots, pre-grated on a fine grater, chopped herbs, pine nuts, and finely chopped onions. Add the required amount of spices to taste.
Remove damaged and leeward from the headthe top leaves, we need only fresh savoy cabbage. Recipes, by the way in most cases, do not recommend frying it in order to avoid the loss of vitamins and unique taste qualities. It should be blanched whole, without cutting, for 5 minutes. Then chop the cabbage finely, leaving only 8 of the largest leaves. On them with a spoon, carefully put the pre-cooked stuffing and wrap the ends in the form of an envelope.
The resulting cabbage rolls should be lightly fried onvegetable or olive oil, then add a small amount of water and simmer under the lid for 10 minutes. Then add the remaining cabbage with sour cream and leave to simmer for the same time. Salt and pepper to taste.
With due desire and patience savoy cabbage,recipes for cooking which are abundantly present on the Internet, will become one of your favorite products. It produces excellent fresh juicy salads that add a touch of summer to your dining table. It can also be put out with the addition of meat, while not forgetting about time, which is not needed much. Allow vitamins and trace elements to remain in your plate, not in the pan. If your choice is tasty and healthy food, it means that 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 vegetable for a Russian person.
