Lilac cabbage salad. Purple cabbage salad recipe with photo
Now it's time for purple cabbage. Everyone knows that this vegetable is considered very useful because it is rich in vitamins. Also purple cabbage contains enzymes, proteins, phytoncides, fiber. You can talk for a very long time about the benefits that this vegetable brings to the human body. But we suggest that you familiarize yourself with several recipes for its preparation.
Recipe number 1. Braised
Purple cabbage, the recipes for which are different, after heat treatment loses its beauty. But nevertheless, it is used stewed. So, we need:
- two red onions;
- three tbsp. l. wine vinegar (red);
- 8 carnation buds;
- two tbsp. l. butter;
- a pinch of cumin;
- salt to taste;
- kilo red cabbage;
- one tbsp. l. Sahara;
- half a bunch of green onions.
First, clean and finely chop onion... We take a saucepan with a thick bottom, melt the butter, fry the onion for 5 minutes. Add sugar, cloves, cumin, vinegar. Cook for 3-4 minutes, stirring, to dissolve the sugar.
We remove the top leaves from the cabbage, wash it out, chop it finely. Put in a saucepan with onions, cover, cook for one hour on low heat, stirring occasionally. Season with pepper and salt to taste. Finely chop the washed green onions... When serving, sprinkle the cabbage with green onions.
Recipe number 2. Cabbage soup
Purple cabbage, the recipes for which are usually very simple, can also be used for cooking cabbage soup. To prepare them, we take the following products:
- 1.5 liters of vegetable broth;
- 200 g;
- 2-3 pcs. medium potatoes;
- 50 g mayonnaise;
- 40 g tomato paste;
- salt.
Cooking cabbage soup as follows. Wash the potatoes well, peel them, chop them. We wash the purple cabbage, chop it very finely. Bring the broth to a boil, add the potatoes. Next, we throw in the boil for 10 minutes. When this time has passed, add to vegetables tomato paste, cook everything until tender. When serving cabbage soup, season with mayonnaise.
Recipe number 3. Salad
We suggest making a purple cabbage salad, its recipe is very simple. We take:
- red cabbage - 300 g;
- fresh carrots (medium) - one piece;
- onions - one piece;
- fresh tomatoes - two;
- Bulgarian pepper - two pcs.;
- greens to taste;
- black pepper (ground), salt, sugar - to taste;
- cold boiled water- 1/4 l;
- table vinegar 9% - to taste;
- vegetable oil - five tbsp. l.
The cooking process is as follows. Purple cabbage is thinly chopped. We wash the pepper, clean it from the seeds, cut it into thin strips. We wash the tomatoes, dry them. We cut into thin slices. Peel the onion and cut into half rings. We clean the carrots, three on a grater (medium).
Wash the greens well, dry them, chop finely. We dilute vinegar in water to your taste. We put all the vegetables in a large enough bowl. Salt and pepper. Pour sugar, grease with vegetable oil. Pour in vinegar water, mix the salad well. We taste it, if there is not enough seasoning, then we add it taking into account the fact that the taste of the salad should be pleasantly sweet and sour. We put in the refrigerator to brew for at least an hour. Stir well before serving.
Recipe number 4. Pickled
Do you have purple cabbage in your house? Cooking recipes on their list also include such a dish as pickling vegetables. Therefore, we offer you one of them. We take the following ingredients:
- purple cabbage - kilo (chopped);
- four tsp fine salt;
- two peas of allspice;
- one or two black peppercorns;
- one bay leaf;
- four tsp Sahara;
- one tbsp. l. vinegar essence.
For pickling, choose dense heads of cabbage. We peel the cabbage, chop it into thin strips. Weigh the amount of chopped cabbage, add salt (two tablespoons per 1 kg). Stir in a large container, leave for two to three hours. During this time, the cabbage will release juice and become soft. We put it in jars with spices: black and bay leaves.
We prepare the marinade like this: boil water, dissolve salt (two tbsp. L.), Sugar (four tbsp. L.), (One tbsp. L.) In it. All this per liter of water. We cool it down. Fill jars filled with cabbage with cooled marinade, cover with lids, pasteurize. 20 minutes for a half-liter jar, 30 minutes for a liter, 50 minutes for a three-liter jar, from the moment when the water temperature is 85 degrees.
We roll up the jars with metal lids, turn them over, cover them, leave them to cool completely.
Recipe number 5. Sour
Purple cabbage, the recipes of which never cease to amaze, can be fermented with plums. Thanks to them, her taste will become very original.
- three kilos of cabbage;
- a kilo of plums;
- two and a half st. l. Sahara;
- five tbsp. l. salt;
- one tbsp. wine vinegar (apple cider);
- 10 pieces. black peppercorns;
- 15-20 pcs. allspice peas;
- five pieces bay leaf;
- 10 carnation buds;
- 3-3.5 tbsp. water.
Purple with plums is easy to prepare. We wash the plums, cut in half, remove the pit. Remove the outer leaves from the cabbage, chop it into thin strips. Sprinkle with salt, wrinkle lightly with your hands.
Prepare the marinade: add sugar and spices to water, put on fire, let it boil, boil for 10 minutes. Remove from heat, add vinegar, mix.
We spread the cabbage in liter cans, shift it in halves of plums, tamp it tightly until the juice appears. Pour the jars with marinade, pre-strained, close tightly, put in a warm, bright place. We open the jars on the second day, place them in a bowl so that the excess marinade has a place to flow out.
The end of the fermentation will be indicated by the cessation of the flow of the marinade. We rearrange the jars of cabbage in a cool dry place. After four to six days, the cabbage will be ready.
Conclusion
Since purple cabbage is very healthy, even more than white cabbage, we recommend taking the time to cook with it fresh salad or make preparations for the winter so that your relatives receive the next necessary portion of vitamins.
Purple cabbage salad is a great substitute for white cabbage. The dishes are much tastier and more piquant. Suitable for any festive steel or just for everyday day.
This amazing vegetable is able to lure even the most fastidious with its zest. Indeed, on our tables, we can often see cabbage salads, but yours, where there is purple cabbage, will be the best set table.
You can combine this vegetable with all other products and recipes. Many who cook it not for the first time know about the minus in this vegetable, that it is tough, but there is no big secret:
The cabbage will become softer and juicier if you remove some of the top leaves, and the rest is thinly sliced and crushed with your hands until the dark juice comes out. To preserve the color, you need to add vinegar and lemon juice to the salad.
How to Make Purple Cabbage Salad - 15 Varieties
An ordinary and tasty salad.
Ingredients:
- Purple cabbage
- Sour cream
- Salt pepper
Sour cream can be replaced with mayonnaise
Preparation:
We grate cabbage. Salt and pepper to taste. Add sour cream. We mix everything. Salad ready.
You can decorate the salad with herbs
Lightweight and delicious.
Ingredients:
- Purple cabbage 1 fork.
- Bow 1 pc.
- Carrots 1 pc.
- Garlic 1 tooth.
- Salt pepper
- Wine vinegar 2 tbsp
- Rast oil
- Sesame
- Dill
Preparation:
Chop the cabbage. Grate the carrots. Chop the onion. We transfer all the ingredients to a plate. Add finely chopped greens there. Salt and pepper to taste.
Squeeze out the garlic. Drizzle with vinegar and oil. Mix everything well and decorate with sesame seeds.
Very satisfying.
Ingredients:
- Purple cabbage 500 gr.
- Eggs 3 pcs.
- Sour cream 4 tbsp
- Starch 1 tsp with a slide
- Corn 1 b.
- Salt to taste
Preparation:
Add starch and a pinch of salt to the eggs, beat. Fry pancakes. You should get about 5 pieces. Cut the cooled pancakes into strips. Transfer to a bowl, chop the cabbage, salt, and mash until juice forms. Combine cabbage with pancakes. We pour in the corn. Mix everything and season with sour cream.
Refreshing salad.
Ingredients:
- Cabbage 400 gr.
- Red pepper 1 pc.
- Green radish 1 pc.
- Apple 1 pc.
- Parsley dill
- Ground coriander 0.5 tsp
- Lemon 0.5
- Unrefined oil
- Sea salt to taste
Can be replaced with regular salt
Preparation:
Finely chop the cabbage and add it to a bowl. Remove the core from the apple and cut into strips. Mix with cabbage. Pepper, cut into strips. Three radish on a grater, mix with all the ingredients. Add chopped greens. Salt to taste. Squeeze out the lemon juice and fill with oil. mix everything and the salad is ready.
Light summer salad.
Ingredients:
- Cabbage 500 gr.
- Bulgarian pepper 1 pc.
- Cucumber 3 pcs.
- Blue bow 1 pc.
- Cherry tomatoes 7-10 pcs
- Lemon juice 1 tbsp
- Olive oil
- Radish 0.5
Preparation:
Chop finely and mash the cabbage. Pour into a bowl. We clean the pepper and the mode with straws. Onion in half rings. Tomatoes mode in half. Cucumbers mode with straws. Three radish or stick mode. Add all the vegetables to the cabbage with salt and squeeze the lemon juice. We mix. We fill with oil.
Quick salad.
Ingredients:
- Cabbage 200 gr.
- Sweet red pepper 1 pc.
- Carrots 150 gr.
- Parsley 20 gr.
- Sesame oil 40 ml.
- Sesame 20 gr.
- Lemon juice 20 ml.
- Salt pepper to taste.
Preparation:
Chop and mash the cabbage in a bowl. Cut the pepper, carrots into strips. Chop the parsley. Mix all ingredients. For dressing, mix lemon juice and oil, add salt, pepper, sesame seeds. We mix everything and the salad is ready!
A very satisfying salad option.
Ingredients:
- Purple cabbage 1 pc.
- Chicken breast 0.5 kg.
- Bulgarian pepper 1 pc.
- Bow 1 pc.
- Corn 1 b.
- Pepper salt to taste
- Mayonnaise
Preparation:
Boil the breast in salted water, cut into cubes or strips. Put in a deep plate chicken breast... We pour corn there. Cut the pepper into strips and add to the chicken. Cut the cabbage and onion into strips. The cabbage should be mash for softness. Pepper and salt to taste and season with mayonnaise.
Unusual salad.
Ingredients:
- Purple cabbage 1.4
- Bryndza 100 gr.
- Red apple 1 pc.
- Lemon 0.5
- Nuts any 50 gr.
- Balsamic vinegar
- Sunflower oil
- Sugar
- Salt pepper
Preparation:
We peel the apple from the core and the mode with slices, transfer to a deep bowl, sprinkling with lemon juice. Cut the cabbage into thin strips and combine with the apple. Add chopped cheese and nuts to them. We mix. Salt and pepper to taste. For the sauce: Mix oil, sugar and vinegar. Pour over the salad before serving.
Unusually to taste.
Ingredients:
- Cabbage 300 gr.
- Sour cream 2-3 tbsp
- Pomegranate berries 5-6 tbsp
- Walnuts 150 g
- Salt 0.5 tsp
- Sugar 1 tsp
Preparation:
Finely chop the cabbage. Pour into a bowl, salt and rub with hands until juice forms. Chop the nuts. Pour into a salad bowl. Sauce: sour cream, sugar, pomegranate juice 1.5 tablespoons. Add to bowl and mix. Add pomegranate berries and mix in the same way. Put on a plate and decorate with pomegranate berries.
Amazing and delicious.
Ingredients:
- Purple cabbage 400 gr.
- Crab sticks 200 gr.
- Corn 1 b.
- Hard cheese 150 gr.
- Sour cream 3 tbsp
- Mustard 1 tsp
- Egg 1 pc.
- Green onion
Preparation:
Pour the corn into a bowl. Shred cabbage, you can mash it with your hands. Crab sticks mode. Rub the cheese. We mix all the ingredients. Add chopped onion to them. Sauce: separate the yolk from the protein, the egg should be boiled, rub the yolk on a fine grater or mnem with a fork. Add sour cream, mustard to it and mix. Season the salad with sauce.
Everyday salad.
Ingredients:
- Cabbage
- Celery
- Beans 1 tbsp
- Walnuts
- Prunes
- Sunflower oil
Preparation:
Shred the cabbage, put it in a bowl and add salt, mash until juice forms. Chop the celery. Washed prunes mode with straws. Grind the walnuts. We add everything to the cabbage. Add boiled beans to this. We fill all the oil. Salad ready. Bon Appetit!
Sharp and spicy.
Ingredients:
- Red cabbage 300 g
- Grated horseradish 1 tbsp
- Sunflower oil 50 ml
- Lemon juice 1 tbsp
- Sugar
- Pepper
Sauce:
- mix vegetable oil,
- horseradish,
- lemon juice,
- salt,
- pepper and sugar.
Preparation:
Red cabbage, finely chopped, boil for two minutes in salted water. Drain the water. Pour boiled cabbage cold water and combine with a previously prepared dressing. Salad ready.
Sweet salad.
Ingredients:
- Red cabbage 300 g
- Liquid honey 50 ml
- Fruits (apples, pears) 200 g
- Vegetable olive oil 100 ml
Along with the usual white cabbage it is impossible not to pay attention to its dark red-headed subspecies. At the same time, purple leaves not only significantly decorate dishes, but are also characterized by a mass of useful qualities known since ancient times.
This type of cabbage helps prevent premature aging, prevents cancer, strengthens the immune system, and removes toxic substances from the body. This is not a complete list of all useful properties and the benefits of purple cabbage.
What it looks like and where it grows
Purple cabbage, also often called red cabbage, is a type of cabbage with purple leaves. It belongs to the cruciferous plant families. The purple color is given to it by pigments - anthocyanins.
It was first cultivated in ancient times in the Mediterranean. According to scientists, purple leaves were a favorite delicacy of Pythagoras. Botanists are still unclear where it comes from, is it an independent species, or is it the result of an accidental crossing of a familiar type of white cabbage.
It is widely cultivated all over the world, especially in Europe, America and China. This variety of cabbage came to Russia in the 17th century from Europe.
The main features of a vegetable are:
- Small size of heads of cabbage;
- Always dense structure;
- Juicy leaves;
- Round or oval shape of the fruit;
- Total weight up to 3 kg;
- Rather early maturation;
- Long-term storage.
Interestingly, it is often used as an indicator of soil pH. The saturation of its color directly depends on the acidity of the soil where it grows.
Chemical composition
Almost all nutritionists refer this beautiful cabbage to dietary products. The red color is due to the presence of polyphenols, which give it anti-inflammatory properties.
In addition to them, it contains:
- Vegetable proteins;
- Fats (represented by saturated, monounsaturated and polyunsaturated fatty acids);
- Carbohydrates (there are fewer of them than in white cabbage);
- Sahara;
- Organic acids;
- Dietary fiber (fiber);
- Important amino acids;
- Vegetable oils;
- Glucosinolates (they give bitterness);
- Enzymes (for better digestion and assimilation of food);
- Retinol (vitamin A);
- Provitamin A (beta-carotene);
- Biotin (vitamin H);
- Tocopherol (fat-soluble vitamin E);
- Ascorbic acid (vitamin C; replenishes daily requirement organism by 85%);
- B vitamins (thiamine, riboflavin, niacin, pyridoxine, folic and pantothenic acids);
- Minerals such as potassium, calcium, magnesium, sodium, iron and phosphorus.
The total calorie content of 100 grams of red cabbage (without cabbage) is only 26-27 kilocalories.
Benefit for health
Red cabbage leaves are widely used in folk and traditional medicine as a natural ingredient to help: 
- Reduce the risk of developing a disease such as tuberculosis (effectively fights tubercle bacillus. It is recommended that this vegetable be on the dinner table at least twice a week);
- Increase resistance to negative impact radionuclides;
- Remove salts of heavy metals;
- Improve general composition blood with leukemia;
- Prevent the appearance of breast cancer in women;
- Strengthen tooth enamel (it is advised to rinse regularly oral cavity vegetable juice);
- Cope with cardiovascular disease;
- Significantly strengthen the most fragile vessels of the body - capillaries;
- Stabilize blood pressure in hypertension;
- Normalize cholesterol levels by removing excess cholesterol;
- Increase the body's resistance to various infections (that is, strengthen the immune system);
- Coping with respiratory problems (such as bronchitis);
- Get rid of the effects of jaundice (bile is perfectly excreted from the gallbladder);
- Heal external wounds and cuts (cabbage juice is often used);
- Increase blood clotting;
- In the treatment of chronic gastritis;
- In general, improve the work of all organs of the gastrointestinal tract;
- Heal stomach ulcers;
- Lose extra pounds and thereby get rid of excess weight;
- In the treatment of diabetes mellitus.
In cosmetology, red cabbage juice is used. It contributes to:
- Improving complexion;
- Giving velvety and tenderness to the skin;
- Strengthening nails and hair (especially dark colored hair) when rinsing the latter.
Purple cabbage in cooking
It is worth remembering that red cabbage is never sweet. Rather, it has a bitter taste.
Like the white-headed species, the leaves of this cabbage variety are used for:
- Salads (raw), which should be seasoned with vegetable oil;
- Extinguishing;
- Borscht;
- Decorating various dishes.
It is also worth noting that the vegetable is the most environmentally friendly and can be stored for a long time.
True, the greatest benefit for the human body is the consumption of raw cabbage. Indeed, in this case, all vitamins and minerals are preserved.
Harm to health
Like any food product, red cabbage has not only positive aspects, but also some contraindications:
- Should not be used while taking blood thinning medications;
- It is forbidden to people with individual intolerance to cabbage;
- The vegetable is not recommended for people suffering from flatulence (increased gas production);
- It has been proven that it is red cabbage that negatively affects the assimilation of iodine (therefore, for those who have impaired thyroid function, it is better to refuse the product);
- In case of exacerbation of diseases of the duodenum, consumption is allowed only after heat treatment.
The daily consumption rate is no more than 200 grams.
Babies are allowed to enter complementary foods no earlier than 6 months.
Red cabbage or lilac cabbage is one of the common types. Some people tend to believe that this type of cabbage is inferior in taste. However, it has many more useful properties, which we will discuss in this article.
Description
This one came to the territory of our country at the end of the 17th century. Its homeland is considered to be the coastal countries of the Mediterranean Sea (Algeria, Tunisia, Greece, Turkey). Lilac cabbage belongs to the cruciferous family and, according to the botanical description, is very similar to the common cabbage. but the purple cruciferous plant is less susceptible to and better tolerates winter frosts. But these factors did not become the main ones for our summer residents, who consider this variety less tasty than white cabbage. 
The lilac plant has very dense heads of cabbage, purple-red leaves, sometimes with lilac-blue or purple hues. The special color of the plant is given by a special pigment - anthocyanin. The color of red cabbage depends on the type of soil and variety. If the plant is planted in acidic soils, it will take on a reddish tint. And if on alkaline - purple-blue.
Did you know? The cabbage leaves of the lilac vegetable contain some rare vitamin U, which helps to heal stomach and duodenal ulcers.
The anthocyanin pigment, in addition to color, also gives a specific pungent taste to the plant. red cabbage averages 160 days. There are early, middle and late varieties... This vegetable can be stored in a cool place throughout the winter without losing its beneficial properties.
Composition and calorie content
This vegetable contains a lot useful vitamins, minerals, macro- and microelements. Scientists conducted research and found out what amount of various substances is included in 100 g of the product, it turned out that it contains about 90 g of water, 1.4 g of proteins, 5.2 g of carbohydrates, 2 g of fiber and 0.15 g of fat. 
The amount of vitamins and macro- and microelements per 100 g of the product: vitamins of group B (thiamine, pyridoxine and riboflavin) in total occupy 0.35%, ascorbic acid (vitamin C) takes 5.7%, tocopherol or vitamin E - 0, 11%, vitamin A (beta-carotene) - 0.05%, vitamin K (phylloquinone) - 3.8%, iron - 0.8%, sodium and phosphorus are in about the same amount - 2.8% each, potassium - 24.3%, zinc - 0.22%, magnesium - 1.6%, the rest of the percentage is occupied by some other useful substances.
A huge amount of nutrients from this vegetable can be seen with the naked eye. And even if you still did not know the name of red cabbage, now, because of its enormous benefits, you will surely remember all the missing facts about this plant.
Important! Due to the large set of macro- and microelements, the lilac vegetable does not lower or increase blood pressure, as many believe, but rather stabilizes it.
By the way, red cabbage is considered dietary product... Only 310 kcal is contained in 1 kg of this product. 
Beneficial features
The benefits of purple cabbage are great for both children and adults. Moreover, the leaves and juice of the vegetable are beneficial.
Leaves
Red cabbage leaves contain a lot of vitamin C, twice as much as in its white form. And as you know, vitamin C has a beneficial effect on the human immune system, strengthens the walls of blood vessels, fights bacteria and viruses and maintains normal mental processes. This vitamin is very useful for children whose immunity is not as strong as in adults.
The benefits of red cabbage largely depend on the presence of biologically active substances such as phytoncides and anthocyanins in its composition. Phytoncides are capable of inhibiting the growth and development of various pathological microorganisms (microscopic fungi, bacteria, viruses, and even cancerous growths). 
Anthocyanins have a beneficial effect on the walls of blood vessels, strengthening them, thus reducing the risk of stroke and heart attack. They also do an excellent job of reducing protein and have antioxidant properties.
Lilac cabbage has a characteristic bitter taste due to the presence of natural anticarcinogenic substances in it - glucosinolates. They are able to suppress abnormal and uncontrolled cell division in the human body, thus reducing the risk of developing cancer.
it useful plant has so many proteins that neither, nor, nor turnips and no other plant can be compared with it. Protein has a beneficial effect on the thyroid gland, so eating purple cabbage is beneficial for endemic goiter. In addition, protein is very beneficial for the kidneys and the body's hematopoietic system.
The red cruciferous plant has a low content of very rare vitamins K and U. Vitamin K is able to reduce the deposition of salts on the walls of blood vessels and maintain the proper functioning of cartilage tissue. But its lack in children can lead to deformation of the developing bones.
Did you know?Danish scientists have conducted studies that have shown that the consumption of this vegetable in women reduces the risk of developing breast cancer in half.
Purple cabbage does not contain sucrose and starch, but it is rich in fiber, so it is successfully consumed by diabetics and overweight people. Fiber, in turn, is able to cleanse blood vessels from cholesterol and normalize the intestinal microflora.
Lactic acid, which is also found in this plant, is very important for metabolic processes, nervous system, work of muscles and brain. The myocardium needs lactic acid, which is not able to function normally without it. 
Why is purple cabbage useful for metabolic processes in the cells of the human body? This benefit is manifested in the presence of selenium, which is required to enrich cells with oxygen. In addition, selenium supports the protective functions of the body, destroys pathogenic microorganisms, removes toxins and heavy metals, and supports the proper functioning of the thymus and thyroid glands.
Juice
The juice of a purple vegetable, due to its unique wound-healing properties, is used in the treatment of stomach and duodenal ulcers. In addition, this juice has antiviral and antibacterial properties, so it has long been used to treat various viral diseases and tuberculosis. Due to the presence of vitamins A and C in the drink, it is used in baby food. 
When using the juice for food, the condition of the facial skin improves, it becomes more tender and acquires new shades of youth. This product is able to strengthen tooth enamel and nails. And even when rinsing hair with juice, they become less brittle and softer.
The bioflavonoids in cabbage juice are able to stop bleeding and strengthen the capillaries. V folk medicine for a long time, it was believed that the juice of a lilac vegetable with the addition of wine saves you when bitten by rabid animals. If you add to cabbage juice, you get an excellent cough suppressant.
Also this product possesses a diuretic, therefore it is recommended to take it for people suffering from atherosclerosis and hypertension. If you rinse your mouth with the juice of a purple plant, you can get rid of bleeding gums. And when you add a decoction of cabbage seeds to this drink, you can get rid of insomnia. 
Important!The lilac vegetable helps to keep the mind clear at large feasts.
Even in Ancient Russia, they drank cabbage juice to remove warts. In addition, the cabbage drink is recommended to be used as a remedy against worms of various types.
What can be cooked from red cabbage
There are more than a dozen ways to prepare this vegetable. Many people like to experiment with different dishes. We will tell you about several main types of purple cabbage dishes:
Red cabbage salad. For cooking of this dish you will need: a medium head of lilac cabbage, a little, one onion, vinegar, vegetable oil, salt and various spices to taste. The onions must initially be pickled in vinegar. To do this, it is cut into half rings, salted and sprinkled with spices, and then dipped in vinegar. Chop the cabbage and add a little salt. Then it is mixed with, seasoned with oil and served on the table.
Cabbage soup. It is cooked in meat (chicken, beef or pork). For 5-6 servings, you need 300-500 g of chicken, from which about two liters of broth should be obtained. In addition to half a head of purple vegetable, add to the soup: onions, herbs and various spices. First, for 15 minutes, you need to cook the lilac vegetable, then throw in the pre-diced potatoes and cook them for 20 minutes. Then you can add fried with onions and cook for another 15-20 minutes. The result is a delicious and vitamin-rich soup. 
Braised red cabbage with
The homeland of red cabbage is the Mediterranean, where it has been grown since time immemorial. Even the ancient Romans and Greeks considered it the best medicine for many diseases. It has long been proven that cabbage leaves are a storehouse of beneficial trace elements that help to significantly reduce the risk of developing heart ailments and strengthen the walls of blood vessels, as well as fight insomnia and headaches. The original color of cabbage is due to the presence of plant pigments - anthocyanins, known antioxidants. Anthocyanins remove toxins and waste products from the body and rejuvenate skin cells. Nutritionists invariably include this delicious low-calorie vegetable (only 24 kcal per 100 g) in their wellness programs.
When buying red cabbage, make sure it is fresh. The head of cabbage should be tough and resilient, with a glossy surface without dark brown spots. The smaller and denser the heads of cabbage, the more flavorful they are and the more nutrients they contain. If the whole cabbage was not used during cooking, the rest should be wrapped in plastic and put in the refrigerator. In a cool place, heads of cabbage can be stored for several months. But please note that you cannot keep them in close proximity to fresh tomatoes or apples that give off ethylene gas. Under its influence, cabbage begins to wither quickly.
Red cabbage salad can be either an independent snack or a wonderful addition to meat dishes. The fact is that this vegetable, unlike potatoes, white rice or pasta, which we are used to using as a side dish, helps the body to fully assimilate meat. Ideal companions for red cabbage in appetizers that emphasize its taste are cinnamon, cloves, caraway seeds, anise, onions, cranberries, prunes and citrus fruits.
Fresh cabbage salads are best seasoned olive oil with the addition of lemon juice. To add a sweet touch to your snack, you can mix the butter with red currant jelly or honey. Red cabbage is tough because it contains a lot of fiber - almost one and a half times more than white cabbage varieties. To make the leaves softer, they are doused hot water or thoroughly knead chopped cabbage with salt. It will no longer be tough, retaining all the vitamins. Red cabbage is delicious when stewed with onions, carrots, fried bacon and mushrooms. It is also pickled and fermented with sour apples and cranberries.
For 2 persons: red cabbage - 400 g, carrots - 1 pc., ginger root - 1 pc., vinegar - 250 ml, hot pepper - 1 tsp., sugar - 100 g, salt - 1 tsp.
Peel and chop the ginger root. Mix 2 tbsp. l. ginger, salt, vinegar, pepper and sugar (sugar should dissolve). Wash, peel, chop cabbage and carrots. Place the vegetables in a salad bowl, pour over the cooked marinade. Cover or cling film... Leave in a cool place for a day. Decorate the prepared salad with herbs if desired.
Calorie content per serving 175 kcal
Cooking time from 24 hours
6 points
For 12 persons: red cabbage - 1 kg, beef - 600 g, beets - 1 pc., carrots - 1 pc., potatoes - 4 pcs., onions - 1 pc., tomato paste - 50 g, lemon juice - 1 tsp. , vegetable oil, salt, ground black pepper
Dip the beef in a pot of water (3.5-4 liters). Bring to a boil. Cook for about 2 hours. Remove the beef, remove the bones, cut into pieces, return to the broth. Finely chop the onion, chop the beets and carrots. Fry vegetables in oil for 5-7 minutes. Add tomato paste and lemon juice. Season with salt and pepper. Cover with water and simmer until tender. Chop potatoes and red cabbage, send to broth. Cook until tender. Add onions, beets and carrots stewed in a frying pan to the broth, bring to a boil. Turn off the heat and let the borscht brew for 15-20 minutes.
Serve with sour cream and fresh herbs.
Calorie content per serving 225 kcal
Cooking time from 180 minutes
Difficulty level on a 10-point scale 8 points
For 5 persons: red cabbage - 1 head of cabbage, minced meat - 500 g, rice - 1 glass, carrots - 1 pc., onions - 1 pc., tomato sauce - 2 tbsp. l., sour cream - 4 tbsp. l., vegetable oil, salt
Boil cabbage leaves until soft. Chop onions and carrots, sauté on vegetable oil(leave some for decoration). Boil rice until half cooked. Mix the minced meat, rice, vegetables. Spread the filling on cabbage leaves, roll up with an envelope, transfer to a deep mold. Connect tomato sauce, sour cream and 500 ml of water. Pour the cabbage rolls with the cooked sauce. Salt. Simmer for 30-40 minutes. To sprinkle ready-made cabbage rolls the remaining chopped carrots and onions.
Calorie content per serving 315 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 8 points
For 6 persons: red cabbage - 1 kg, tomatoes - 400 g, onions - 100 g, sour cream - 150 g, greens (any), vegetable oil, salt, ground black pepper
Peel and chop the onion. Saute in vegetable oil until golden brown. Peel the tomatoes, rub. Chop the cabbage finely. Send the cabbage to the pan with the onion, simmer over medium heat for 10 minutes. Add mashed tomatoes, cook for another 10-15 minutes, stirring occasionally. Add sour cream, salt and pepper. Stir and simmer for another 10 minutes until tender. Can be served with herbs as a side dish to any meat dish or a poultry dish, such as chicken pancakes.
Calorie content per serving 140 kcal
Cooking time from 45 minutes
Difficulty level on a 10-point scale 6 points
For 3 persons: red cabbage - 500 g, green apples - 2 pcs., apple juice - 100 ml, apple cider vinegar - 20 ml, natural yogurt - 100 ml, parsley - 1 bunch, olive oil, ground cinnamon, sugar
Chop the cabbage, pour apple juice and vinegar. Place in a frying pan. Add cinnamon and sugar to taste. Simmer over low heat until tender. Cool down. Wash the apples, cut into slices, remove the seeds. Mix cabbage and apples, season with olive oil. Arrange the salad on plates, pour over yogurt. Decorate with parsley sprigs.
Calorie content per serving 80 kcal
Cooking time from 30 minutes
Difficulty level on a 10-point scale 6 points
For 3 persons: red cabbage - 600 g, feta cheese - 200 g, walnuts - 100 g, lemons - 1 pc., olive oil, salt
Wash cabbage, chop. Salt. Wash it with your hands to make the juice stand out. Crush the nuts, leaving a few for decoration. Cut the cheese into cubes. Cut the lemon in half, squeeze out the juice. Combine cabbage, cheese, chopped nuts. Mix. Season with olive oil and lemon juice... Decorate the salad with walnut halves.
Calorie content per serving 180 kcal
Cooking time from 15 minutes
Difficulty level on a 10-point scale 5 points
For 3 persons: red cabbage - 400 g, cucumbers - 1 pc., tomatoes - 1 pc., Bulgarian pepper - 1 pc., carrots - 1 pc., onions - 1 pc., balsamic vinegar, salt
Finely chop the cabbage, salt, mash with your hands to give juice. Peel carrots, cucumber and onion, cut into strips. Peel and chop the tomato and pepper. Combine vegetables, mix thoroughly. Season with balsamic vinegar to taste (you can use oil).
Calorie content per serving 75 kcal
Cooking time from 20 minutes
Difficulty level on a 10-point scale 5 points
For 6 persons: red cabbage - 1 head, pink salmon fillet - 700 g, cauliflower - 700 g, onion - 1 pc., garlic - 2 cloves, vegetable oil, salt, ground black pepper
Cut off part of the red cabbage with the stalk. Boil the rest of the head of cabbage in salted water so that the leaves become plastic. Peel and chop the onion. Saute in vegetable oil. Chop the fish into small cubes. Send to a frying pan with onions, lightly fry. Pass the garlic through a garlic press. Boil cauliflower until half cooked (do not pour the broth). Disassemble into inflorescences, grind. Mix the fish cauliflower, onion and garlic. Season with salt and pepper. Put the filling on each cabbage leaf, roll up the envelopes. Send in a deep mold, pour over the cabbage broth. Simmer until tender for 30-40 minutes.
Calorie content per serving 275 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 8 points
For 2 persons: red cabbage - 300 g, orange - 100 g, grapefruit - 150 g, carrots - 50 g, orange juice - 30 ml, wine vinegar - 1 tbsp. l., sesame oil - 50 ml, greens (any) - 1 bunch
Chop the cabbage. Grate the carrots on a coarse grater. Combine vegetables. Mix Orange juice, vinegar and oil. Pour the marinade over the vegetables, send them to the refrigerator for 6 hours. Peel the orange and grapefruit, divide into wedges. Remove the film, cut each slice into 4-5 pieces. Add citrus fruits to vegetables, stir. Sprinkle the salad with herbs and serve.
Calorie content per serving 95 kcal
Cooking time from 6 hours
Difficulty level on a 10-point scale 5 points
For 5 persons: red cabbage - 200 g, tomatoes - 2 pcs., cucumbers - 2 pcs., avocado - 1 pc., thin round lavash - 5 pcs., chicken fillet - 500 g, garlic - 1 clove, ground cinnamon - 0.5 tsp l., vegetable oil, salt, ground black pepper
Cut the chicken fillet into small cubes. Mix 4 tbsp. l. butter with cinnamon, two pinches of salt and a pinch of pepper. Place fillet pieces in the prepared mixture, leave for 2 hours, then fry until golden brown... Chop the cabbage. Pass the garlic through a garlic press. Peel tomatoes, cucumbers, avocado, chop into cubes. Stir in all the chopped vegetables and the fried fillets. Put the filling on the pita bread. Season to taste with butter (sour cream or mayonnaise can be used).
Roll up and serve.
Calorie content per serving 195 kcal
Cooking time from 130 minutes
Difficulty level on a 10-point scale 6 points