Read the previous part. ← The use of white cabbage in phytocosmetics
Cabbage casserole with apples
1 head of cabbage, 4-5 apples, 4 tablespoons butter, 4 tablespoons sour cream, 2 eggs, 1 tablespoon grated Dutch cheese, 1 tablespoon wheat flour, 2 tablespoons ground wheat bread, nutmeg, salt, 1 tablespoon chopped herbs dill and parsley.
The cabbage is chopped, salted, placed in a saucepan with a thick bottom and stewed until tender. The apples are peeled, cored and cut into thin slices. Combine cabbage and apples, mix together with sour cream, whipped with eggs and flour. The mixture is spread in a mold, oiled and sprinkled with breadcrumbs. Sprinkle on top with grated cheese, nutmeg, sprinkle with melted butter and bake in the oven. The cooked casserole is served with melted butter and chopped herbs.
Moldavian stewed cabbage with horseradish and feta cheese
0.5 head of cabbage, 2 bulbs, 3 tomato, 0,5 horseradish root, 2 tablespoons of vegetable oil, 3 tablespoons of grated feta cheese, 0.5 teaspoon of cumin seeds, salt, parsley.
Cabbage is chopped and stewed until soft with vegetable oil. Add caraway seeds, salt, grated horseradish, a little water and bring to readiness. The onions are chopped, sauteed, mixed with peeled peeled tomatoes and this mixture is poured into the cabbage, stewed for another 3-4 minutes. Serve sprinkled with grated feta cheese and parsley.
Roasted cabbage stumps
10 cabbage stubs, 2 raw eggs, 2 tablespoons of ground crackers, 3 tablespoons of vegetable oil, 0.5 cups of milk, 100 g of sour cream, parsley and dill, salt.
The stalks are cut into long thin slices, dipped in boiling salted water, boiled for 2-3 minutes, thrown in a colander. Eggs are beaten with milk and salt, the slices are dipped in this mixture, breaded in breadcrumbs and fried until golden brown. Served with sour cream and chopped herbs.
Crab sticks and cabbage salad - 6 delicious and easy recipes
Today I propose to pamper yourself with a fresh and delicious dish. It is simple and quick to prepare, it turns out a lot of fresh, juicy and crunchy salad. We love this product very much, we prepare it for every holiday. A bright dish, a real decoration of the festive table. I propose to cook from Peking cabbage or white cabbage, and in the spring, you can replace it with fresh young cabbage.
Our children adore light and delicious salads, I cook a variety of dishes, adding different ingredients. Each time, the taste changes in a special way. Also, children are very fond of oven-baked chicken wings with a crispy crust.
There are many recipes; you can decorate the dish in different ways. You can decorate with dill, parsley, cilantro, frozen cranberries, tomatoes, fresh cucumbers, corn. Cook it and, I assure you, you will not regret it, guests and family will be satisfied.
How to cook, I'll tell you everything now, you can cook without any problems. You can cook in layers or by mixing the ingredients and dressing with mayonnaise.
There are many interesting and unusual recipes for jam from unexpected products. The most common are vegetable recipes such as cabbage and even garlic. Some desserts are so unusual that you need to decide to try them, but the result will exceed all expectations. The main difference between vegetable jams is the absence of natural sourness, therefore, acid must be added during the cooking process.
Let's look at the most interesting jam recipes from unexpected ingredients.
To make a treat, you will need:
- 1 kg of pomegranate seeds
- 3 kg granulated sugar
- 3 l pomegranate juice
- juice of half a lemon
- half a glass of almonds.
Pour pomegranate juice into a saucepan, add sugar and put on fire. After boiling, reduce the heat and continue cooking for another half hour. Now set aside the pan and let the syrup cool to room temperature. This procedure must be repeated twice more, add pomegranate seeds and lemon juice to the syrup, and boil again. Now add the pre-washed almonds, put them on the fire again and cook for 15 minutes after boiling. Ready jam is poured into prepared jars and corked.
For this recipe, you need to prepare the following foods:
- 0.5 kg eggplant
- 400 g sugar
- 0.5 lemon
- 100 ml of water
- 100 g dark chocolate
- 20 g fresh ginger.
All products are thoroughly washed and dried, peeled. Cut the vegetables into small cubes, rub the ginger on a fine grater. Pour sugar into a saucepan and pour water, heat until completely dissolved. As soon as the syrup boils, put the chopped eggplant and ginger in it, bring to a boil and cook over low heat for 60 minutes, stirring the jam well from time to time. About 5 minutes before the end of cooking, add lemon juice to the mixture.
Beat the whole mass with a blender and put on low heat again, add chocolate and stir until the latter dissolves. We lay out the finished product in jars and roll it up.
For our latitudes, barberry jam is a real exotic. It turns out thick, with a rich taste and a huge amount of vitamins.
Prepare the following foods:
- 1 cup (200 ml) water
- 3 cups sugar
- 2 cups barberry
The berries are carefully sorted out and washed, poured into a saucepan and poured with water, brought to a boil. Then sugar is poured, stir and leave until boiling. After that, boil for several minutes, remove from heat and leave to cool for several hours. Repeat the procedure twice more, after which the jam is poured into sterilized jars. From the specified number of products, about 600 ml of the finished treat should be obtained.
Kumquat, or kinkan is good not only in the form of candied fruits - it makes a great and very aromatic jam.
For cooking you will need:
- 1 kg kumquats
- 1 kg of granulated sugar
- 300 ml of water.
Wash the citrus fruits, add sugar and water. We put on fire and cook after boiling for about 20 minutes. Turn off the gas and leave the mixture to cool. Put on the stove again, bring to a boil and cook for another 10 minutes. Cool it again and boil it again, this time for only 5 minutes. Pour hot jam into jars and seal.
One of the most unusual jam options. If you dare to cook it, the result will surprise you.
- 0.5 l of red semi-dry wine
- 4 heads of medium garlic
- pre-grated zest of 1 orange and 1 lemon
- 200 g brown granulated sugar.
We prepare syrup from sugar and wine, bring to a boil, put in it previously peeled and washed cloves of garlic. Add the zest and simmer over low heat until the volume of the mass is halved and the garlic becomes soft. It is important not to overcook the mass, otherwise it will turn into caramel. The finished dish is poured into jars.
As a result, you will get an original dish that can even be served as a sauce for savory dishes.
Let's make a sweet sour sorrel treat - a gourmet gourmet treat:
- 0.5 kg sorrel leaves
- 400 g sugar
- 30 ml of water.
My greens, remove the stems, dry well and cut into thin strips. Put the leaves in a saucepan, add the rest of the ingredients and cook over low heat until thickened. The exact cooking time is determined by yourself, depending on how thick the jam you want to get.
The finished product is sealed in sterilized jars.
For cabbage jam, stock up on the following products:
- 1 kg of white cabbage
- 2.5 kg granulated sugar
- 3 tsp citric acid
- aniseed seeds to taste.
Cut the cabbage into strips and grind with 2 cups of sugar and 1 tsp. citric acid. Leave for 60 minutes until the juice appears. Prepare syrup from the remaining sugar, observing the proportion of sugar and water 2.5: 1, boil it for about 10 minutes. Squeeze the cabbage from the juice and transfer to the syrup. Mix everything thoroughly and leave to cook until tender, not forgetting to periodically stir and remove the emerging foam. At the end of cooking, add the remaining citric acid.
The finished jam should be viscous and thick.
Bulgarian sauerkraut with apples
You will need: 1 kg of white cabbage, 800 g of sweet and sour apples, 70 g of salt. For brine: 1 liter of water, 150 g of salt.
Preparation... Peel the cabbage from the upper and damaged leaves, wash, chop, salt, mash with your hands and leave to infuse for 1-2 hours.
Wash the apples and cut into slices, removing the seeds.
Place the prepared cabbage and apples in glass jars, seal so that the juice stands out.
Prepare a brine from boiling water and salt, refrigerate and pour over the contents of the jars.
Place a load on top and leave the cans at room temperature for about a day.
When the gas evolution stops, move the sauerkraut with apples to a cool place (on the balcony or in the refrigerator).
How do you prefer to ferment cabbage for the winter? Share proven family recipes in the comments!
If you are interested in recipes from around the world, you will like our other material on this topic.
Unusual white cabbage recipes - garden and vegetable garden
Useful properties of cabbage.
Cabbage occupies a large place in the human diet. In recent years, many new varieties have appeared with a delicate and unusual taste. The methods of cooking cabbage dishes are also changing. Its main types are white, red, colored, kohlrabi, broccoli, etc.
Cabbage is full of sugars, mainly glucose, sucrose, fructose, maltose, raffinose. It is rich in pectin, starch, fiber, proteins, salts of phosphorus, potassium, calcium, magnesium, iron, silver, nickel, zinc, molybdenum, silicon, lead, etc.
Cabbage is a storehouse of various organic acids and amino acids, vitamins C, B1, B 2 , B 4, B 6, B 9, PP, D, E, K, U. There are even high molecular weight alcohols, glycosides and other compounds, many of which kill intestinal bacteria, Staphylococcus aureus, and other pathogens. Thanks to this, cabbage is the most important medicinal "drug" for many diseases. It is useful for atherosclerosis, cholelithiasis, obesity, gastritis with low acidity, heart disease, kidney disease, metabolic disorders. Promotes the excretion of salts of heavy metals, cholesterol, excess fluid from the body. A compress of white cabbage leaves on the knee joint, lower back with sciatica, arthritis relieves pain, facilitates movement and improves overall well-being. Pigment substances of red cabbage inhibit the development of leukemia, remove radionuclides from the body, and phytoncides prevent tubercle bacillus from developing. Silicon contained in cauliflower helps to strengthen bones, maintains the elasticity of blood vessels, and has a beneficial effect on teeth, hair and skin. Finally, broccoli indole inhibits the growth of malignant cells.
Growing cabbage .
All types of cabbage are deciduous vegetables, unpretentious to grow.
The agricultural technique for growing all types of cabbage is the same. It is a light-, moisture-loving cross-pollinated cold-resistant plant. The growing season of different species and varieties is not the same. The area that will be used for planting cabbage is dug deeply since autumn, organic and mineral fertilizers are applied (20-40 g of ammonium nitrate, 30-40 g of superphosphate and 15-20 g of potassium chloride per square meter). In the spring it is not dug up, only slightly loosened with a rake or a hand cultivator. Cabbage loves dense soil.
Before sowing, cabbage seeds are subjected to thermal disinfection, warmed up - immersed in water heated to 50 ° C for 20 minutes. After that, they are cooled by immersing them in cold water for 3 minutes.
Cabbage needs nitrogen at the beginning of the growing season, and during the setting of heads of cabbage - in phosphorus and potassium (10 g per bucket per square meter).
Cabbage requires protection from diseases and pests. And most often the gardeners themselves are to blame for the diseases of cabbage, not compacting, but loosening the soil in the plantings. Sometimes seedlings are planted in acidified soil, crop rotation and crop compatibility are not observed (cabbage does not get along with strawberries, tomatoes, beans).
The question often arises: is it necessary to break off the leaves of the cabbage? The answer is: it is necessary to remove diseased and yellow leaves. In other cases, leaves are removed with strong foliage, and no more than two per plant per week, so as not to upset the balance between the aerial part and the root system of the head of cabbage.
For storage, cabbage of late varieties is laid, with dense heads of cabbage and green leaves, which protect it from fungal infection. The optimal mode is storage with stumps and green leaves in a suspended state, when the heads of cabbage do not touch at a temperature close to zero (± 1 ° C). When stored on racks, in boxes, each head of cabbage should be wrapped in paper, which will slow down the spread of putrefactive bacteria. It should be checked periodically. In this case, you should not remove the dried lower leaves. But if the sheet becomes wet, it must be removed. When mucus appears, the head of cabbage is cleaned and the healthy part of the head is used immediately.
Growing white cabbage.
In our conditions, all its varieties are widespread - from early to late ripening. They are planted in the ground with seedlings: early varieties - in late April, mid-season and mid-late - in early May, late - in tenths of May. Planting is done according to the scheme from 50 x 50 cm (early) to 70 x 70 cm (late).
When planting seedlings in well-moistened holes, the soil around the plants must be compacted. During the growing season, cabbage consumes a large amount of water, especially it is necessary to monitor soil moisture during the period of leaf growth and head formation. It is noticed that when planting seedlings, willy-nilly, the lower part of the main root is removed, and therefore its root system is located superficially in the soil. Cabbage is a moisture-loving plant, so it should be watered often and abundantly. Seed cabbage sown on the beds does not need such moisture. Conclude: either the preservation of the taproot of the plant, including sowing with seeds, or frequent and abundant watering of the plantings.
Periodically, the soil needs to be loosened, only as close to the plants as possible. During the season, two hilling are carried out: the first - 20 days after planting, the second - 8-10 days after the first.
Feed the cabbage three to four times. It needs nitrogen, especially at the initial stage of foliage and root growth. And in the phase of the formation of a head of cabbage, fertilizing with phosphorus and potassium is necessary. Cabbage should be fed once or twice with organic fertilizers (mullein solution, bird droppings).
It is good to feed (powder) the plants with wood ash (a glass per square meter), which serves not only as a fertilizer, but also as a prophylaxis against aphids and slugs. The last time for feeding is July - early August, if in a later growing season the plants do not signal a "hunger strike" by their appearance.
The greatest growth of heads of cabbage occurs in late autumn, so you should not rush to harvest it.But often at this time there are frosts, so you need to show wisdom: be careful, observe the processes taking place in nature, listen to forecasts of weather forecasters. White cabbage painlessly transfers one-time frost to the root. Repeated exposure of cabbage to low temperatures is undesirable. If this happened, before you put the frozen heads of cabbage for storage (with the core not frozen), they must be kept at a temperature slightly above zero for three days, then put into a room for thawing at 10-15 ° C. Such cabbage can be stored for a short time, its taste and properties are restored.
Growing red cabbage.
Differs from white-headed color of leaves and heads of cabbage.
Red cabbage helps to weaken the harmful effects of radiation, prevents the development of leukemia, tubercle bacillus, is more cold-resistant. The duration of its growth is somewhat shorter (160 days) than that of the late white cabbage. Therefore, it is planted in late May - early June.
Its head is a fleshy overgrown inflorescence. It is poorly stored, therefore, for constant consumption, it is sown at several times with an interval of 10-15 days.
She is capricious in cultivation. Does not tolerate picks. Demanding on the temperature regime - before the emergence of shoots, it is necessary to maintain a temperature of 20 ° C, after shoots - during the day about 10 ° C, at night - 7 ° C, a decade after the emergence of shoots - 18-20 ° C and 10-12 ° C, respectively. She needs a moist and warm soil, sufficiently illuminated, with a high content of humus and nutrients. It needs frequent and regular watering throughout the growth period. Water it both under the root and by sprinkling.
Feed the cauliflower when the head begins to appear. The first time it is necessary to feed with urea or other nitrogen fertilizer, and the second time - with a complex fertilizer. Only a strong plant with large leaves forms large and dense heads. But the surplus of nitrogen fertilizers leads to the development of powerful leaves and small fruit heads. Sensitive to the lack of boron and molybdenum. Chlorine intolerant.
To keep the heads fresh and white, they need to be covered from the hot sun with broken leaves.
The heads are cut off in a dense state with the cessation of their growth. They are eaten fresh, fried, stewed, canned, frozen. It is used in dietary nutrition, for gastrointestinal diseases.
Growing kohlrabi cabbage.
It is a spherical stem fruit. Loves hot and dry summers. The growing season is 2 months.
Unlike other types of cabbage, it is very sensitive to sharp and significant temperature fluctuations. She gives two or three harvests.
Fresh kohlrabi contains 50-60 mg of vitamin C per 100 g of the fruit, and in young leaves it is several times more than in the stem. There is a lot of calcium, provitamin A, and iron is the most of the minerals. Young and medium-sized stems taste great: cheese - nutty with a herring flavor, boiled - turnip and cabbage flavor.
Sow kohlrabi finely. They remove it gradually, preventing the heads of cabbage from becoming lumber. Usually it is used as a compactor with late-ripening cabbage varieties, tomatoes, cucumbers and as a subsequent crop.
Growing broccoli cabbage.
Broccoli contains most of the essential acids (at the beef level) of certain substances - at the level of chicken egg protein ascorbic acid - two times more than cauliflower and cabbage carotene - more than spinach, asparagus. The fruits of broccoli contain salts of potassium, magnesium, vitamins B 1, B 2 , RR, E. Useful for heart patients and patients with disorders of the nervous system. Promotes the elimination of salts of heavy metals from the body, increases the body's resistance to radiation. Normalizes blood cholesterol levels. It contains fewer substances that impart bitterness, negatively affecting the functioning of the liver.
Externally, broccoli differs from cauliflower in the structure of the head. The stem of this cabbage variety is fleshy, at the end of its loose head. During the growing season, the plant forms side shoots, on which small heads grow. It comes in green, purple and white. Purple and white varieties are frost-resistant, high-yielding, ripen later than collard, but earlier than cabbage. The growing season is up to 80 days. It is better to sow it at different times in order to constantly use it for food. First, the main head is cut off with a 15 cm part of the fleshy stem, and then, until frost, the side ones. They are grown both as seedlings and seeds directly into the soil.
Growing Brussels sprouts.
This is the most valuable vegetable crop with good taste, especially when it is stuck in frost. It is useful for cardiovascular diseases, diabetes. Rich in proteins, potassium, sodium.
She loves moisture and fertile soil, which must be dense. Otherwise, the heads of cabbage may be loose and will have to be removed. Planting care is the same as for white cabbage. The peculiarity of care is the need for timely, at the stage of compaction of the heads of cabbage, pinching the apical bud to obtain the best quality harvest.
Brussels sprouts are hardy. The growing season is 140-150 days for sowing with seeds and 105-110 for seedlings.
Growing white cabbage
Approaching the growing process of white cabbage, special attention should be paid to the seed and variety, since these are the criteria that are fundamental to a high yield. When choosing a variety, you must first decide on your needs, whether it be salting or pickling, or maybe cooking cabbage soup? Based on your needs, it's not hard to find a variety that will suit all your dining needs.
Late-ripening cabbage varieties should be planted with seedlings, for this you need to germinate seeds at home. A small container with good drainage and a specially prepared substrate will serve the purpose. To prepare a mixture for planting cabbage, you will need: turf soil, rotted manure (3: 1), a glass of wood ash for every 8-9 kg. potting soil. Ash is an excellent remedy against rot and fungus.
Seeds are planted in prepared containers in February, not thickening and preventing the soil from drying out. The seedling trays should be adequately heated by sunlight or artificial light.
The seedlings will be ready for planting in open ground when they get stronger and grow up, having at least 4 leaves. Cabbage is planted in warm weather, when the soil has warmed up enough, preferably in the evening, so as not to scorch the young leaves.
Planting is carried out in rows or in holes.
The soil is prepared in advance, it is dug up, fertilized with rotted organic matter (a bucket per square meter of land), harrowed and "pushed". Potassium and phosphorus are additionally added to the poor soil.
The seedling is deepened in the hole to the length of the root, gently sprinkling and lightly ramming the soil around the plant. After planting, the seedlings are watered with warm water and shaded for a day to facilitate survival.
The place of cabbage in the crop rotation is after beans, potatoes and carrots.
White-headed does not tolerate acidic soils and swampiness. Before sowing cabbage seeds, the soil is limed a week before the intended sowing, then organic matter (a bucket per square plot), superphosphate (70 g per square meter) are added, and immediately before sowing seeds, the beds are sprinkled with wood ash.
Before sowing, the seeds of white cabbage are hardened, the procedure is not complicated, allowing you to increase germination and resistance to various kinds of fungi.
The seedlings are first immersed in water at a temperature of up to 56 degrees, then cooled in the cold for 5-7 minutes, dried with a paper towel, wrapped in a napkin and placed in the refrigerator for three days.
After the performed procedures, the seeds can be rinsed with a solution of potassium permanganate and proceed to sowing. The first shoots will appear after one and a half weeks.
The optimal temperature for intensive growth is + 22 degrees.