Read the previous part. ← Savoy cabbage: varieties and agricultural technology
Dumplings. Flour - 200 g, eggs - 2 pcs., Water - about 1 tbsp. spoon, margarine - 10 g, a little salt. Knead hard dough so that it does not stick to your hands. Finely chop the cabbage, fry with fat or butter, add chopped eggs, parsley, salt and mix. Make dumplings, boil them in salted boiling water, then fry in a pan.
Vegetables with meat. Boil the diced meat (heart, stomach) for half an hour in a little water. Add sliced savoy cabbage, tomato, potatoes, Bell pepper... Add salt and pepper to taste. Cook over low heat until tender.
Vegetables with rice. Layer thinly sliced savoy cabbage, tomato halves without skin, finely chopped onion, garlic, marjoram greens, red pepper and rice. Pour over boiling broth and cook until tender. For 1 kg of cabbage, there is 1 glass of rice, 0.5 kg of tomatoes, 1 onion, 1-2 cloves of garlic.
Cabbage baked in cream. If you cut the boiled head of cabbage into small pieces, dip each in beaten eggs, roll in flour and fry in a pan, you get one of the options for schnitzels. In general, schnitzels from Savoy are incomparably tastier than those from white cabbage, and they prepare much faster. The usual version of schnitzel is to boil the leaves with cut off thick stalks and veins in salted water for 10-12 minutes, immediately dip them in cold water. Fold each sheet with an envelope (you can first beat it off with a hammer for meat), roll in flour, moisten in an egg, roll in breadcrumbs or rolled oats on both sides, fry in butter or margarine, you can pour sour cream sauce. The dish is prepared unusually quickly. Schnitzels need to be fried more, because they will definitely ask for an additive.
And, of course, pies with savoy cabbage - the most delicious pies in the world - made from ordinary yeast dough. The filling is prepared in the same way as from white cabbage. The main thing is not to forget that the savoy cannot be overcooked.
Savoy cabbage can be used to make the same stuffed cabbage, as from white cabbage, and the leaves boiled in salted water can be used as plates, in which a side dish or a completely second dish is placed. You can bake this dish in the oven along with a "plate". There is a lot of room for imagination here. Imagine your health!
All Savoy cabbage dishes are delicious and extremely quick to prepare. For example, cabbage soup, which is much tastier than from white cabbage, is cooked for no more than 20 minutes. And in general, with savoy cabbage, the main rule must be observed: do not overcook, do not overcook, otherwise an unpleasant cabbage smell will appear.
In order not to spend a lot of time at the stove, you need to try to use the simplest recipes according to the principle "fast and tasty". Here are some recipes.
Stewed cabbage. Stew the chopped cabbage in milk with walnut kernels. Add the sauce - fry a small amount of flour in margarine, add chopped onions, tomatoes, simmer for 5 minutes. You can eat this dish without sauce, with butter - it's also delicious.
Stew. In boiling milk, put alternately, as the previous component boils, diced carrots, walnuts, potatoes, savoy, you can add onion ... Season with salt and simmer for 10-15 minutes. When serving the dish, sprinkle with parsley.
Savoy cabbage not only has a soft, delicate taste and aroma compared to any other cabbage, but also looks very tempting: as if corrugated dark green leaves are collected in a shaggy head of cabbage.
Savoy cabbage appeared in our stores relatively recently, but the first records of its use appeared in the 16th century in Savoy, which at that time did not belong to France, but was ruled by the Duke of Savoy. In Italy, Savoy cabbage is called Milanese or Lombard: Milan is the capital of Lombardy, which at one time also belonged to the Duke of Savoy ... But enough about the origin of the name of cabbage, let's talk better about its use in cooking.
Savoy cabbage is considered by many chefs to be the best cabbage possible. First of all, because during its preparation, one almost does not feel the characteristic, not the most refined, "cabbage spirit". Another reason is the huge selection of dishes that can be prepared using it.
Savoy cabbage leaves are large and strong enough to wrap any filling in them. On the other hand, they are crispy, juicy and tender - perfect for salads. It is enough to simmer Savoy cabbage leaves cut into ribbons in any fragrant liquid for about 10 minutes - a garnish for meat, poultry or fish is ready. It is good in soups - both mashed, and in filling stations, pies, casseroles ... And how beautiful a whole head of cabbage stuffed looks in the context!
In general, almost perfect cabbage! They say that only fermenting Savoy cabbage is impossible, supposedly something is missing for this. Or maybe no one tried it?
Traditional yeast pies with cabbage
How to cook:
Peel the cabbage from the upper leaves, cut in half, remove the stalk.
Chop the leaves, put in a bowl and cover with boiling water. Once the water has cooled, discard the cabbage in a colander and squeeze lightly. Heat the butter in a frying pan, fry the cabbage in it for 3 minutes. Then salt and pepper, pour in milk and simmer for another 5 minutes. Remove from heat.
Peel the hard-boiled eggs, chop finely, add chopped greens, stir.
On a floured surface, roll out the dough into a thin layer. Make mugs with a glass. Place 1 tbsp on each. spoonful of filling. Gather the edges towards the center and shape into round patties.
Preheat oven to 200 ° C. Cover the baking sheet with a sheet of parchment. Place the patties seam side down. Leave on then brush with a lightly beaten egg. Bake for 25 minutes.
My friends, very tasty, unusually tender cabbage rolls are obtained if they are cooked not traditionally in white cabbage leaves, but in Savoy cabbage leaves. And most importantly, no dances with tambourines should be performed over cabbage, as over white cabbage. Disassembled into pieces of paper and wrap.
Peel the carrots, cut into slices, fold on the bottom of the brazier, lightly salt and sprinkle with seasonings.
Disassemble the Savoy cabbage into leaves and cut off the thickening at the base at each.
Prepare the stuffing. Fold the minced pork into a deep dish, add the chicken rice, cooked in advance until cooked, and the onion minced through a meat grinder. Season with salt, sprinkle and mix thoroughly.
The finished minced meat looks like this. I want to say that I do not like fatty cabbage rolls, so I add a lot of minced chicken and rice. If you like fatty cabbage rolls, then you need more pork and little rice.
Now put a tablespoon (with a slide) of minced meat on each sheet and wrap it in an envelope.
Do this with all the sheets for which there is enough minced meat.
Put one row of cabbage rolls on the carrots (in the roasting pan).
Top with the remaining cabbage leaves, lightly salt.
Then put another row of cabbage rolls into the brazier.
Prepare the fill. Dissolve the tomato paste in water, add salt, sugar, Provencal herbs and cream, mix well.
Pour the cabbage rolls with the prepared filling.
Cover with the remaining leaves, cover the roasting pan with a lid and place in the oven. Simmer for about 45 minutes at + 180ºC. If you start stewing cabbage rolls in a baking dish and your mold does not have a lid, then close it with a double layer of foil (tightly).
It turns out to be an unusually tasty dish. Cabbage is very tender and tasty.
You can serve ready-made cabbage rolls with sour cream, or with any other sauce - it's a matter of taste.
Each country has dishes and products that are, as it were, the hallmark of local cuisine. It is impossible to visit, say, France and not try Provencal ratatouille, or not taste hummus when visiting Turkey.
Each country has its own favorite vegetable dishes - a visiting card of local cuisine
Along with meat and fish recipes, in every country there are those that are prepared from the most beloved and popular vegetables. Below is a selection of recipes for your favorite vegetable dishes from different countries that you can prepare in your kitchen. They are tasty, simple, sometimes unusual, and can also be eaten by those who are fasting.
In the absence of free time, you can make baked goods on ready-made puff pastry by adding canned fish to the filling.
When the baking is almost ready, you will need to grease the top with the yolk of the egg, garnish with sesame seeds and bake for a short while.
To save time, frying the sauerkraut for the filling is optional. And to make the baked goods even tastier, it is worth supplementing the main ingredient with other foods, for example, bell peppers, green peas, sweet corn, mushrooms or meat.
Today, in the What to cook for dinner section, I will tell you some of the simplest and quickest recipes for oven-baked chicken wings. It is no secret that many people like this dish, and if you also consider that it takes very little time to prepare it, then these.
Before serving, the dish can be garnished with herbs.