• How to extinguish cabbage, retaining the taste and healthy properties

    You can stew and fresh and sauerkraut. In the first case, first remove the top leaves of the head, they are considered the toughest. Then rinse the head in cold running water, remove the stalk, cut the cabbage in half and chop into thin strips or small “pieces”. Finely chopped cabbage does not require a long heat treatment, which will preserve most of the vitamins, especially vitamin C.
    In a saucepan with a thick bottom or skillet with high sides, heat a small amount of vegetable or olive oil, fry the onion to golden brown, then add the chopped cabbage, stirring it with a spoon or spatula. When the cabbage gives juice and will slightly settle, salt it to taste, add spices, stir again and pour boiling water so that it reaches approximately the middle of the cabbage layer.Which spices to add and in what quantity, each culinary specialist decides independently, based on his own preferences.
    For example, in Russian cooking, as a rule, they are limited to black pepper, and in the Czech Republic and Germany they love to cook stewed cabbage with the addition of cumin, which gives the product a characteristic delicate flavor.
    Reduce heat to low and simmer the cabbage under the lid, stirring occasionally until it is soft. Before the end of cooking, remove the sample, if necessary, add more salt and spices.Some cooks while stewing cabbage add roasted tomato paste or fried fresh tomatoes to it. It's a matter of taste.
    If you want to extinguish sauerkraut, first remove the sample. In the case when the cabbage is too sour, it is better to wash it in cold water beforehand. But it should be noted that with such soaking a lot of vitamin C will be lost.Therefore, it is better to choose the best acidity for stewing cabbage or balance the sour taste in the cooking process by adding granulated sugar.
    If sauerkraut is fermented in large chunks, they should be finely chopped.Remove excess liquid from the product and cook as described above. Just before the readiness, remove the sample and, if necessary, add 1-2 teaspoons of sugar to the cabbage.
    You can stew cabbage with sausage. To do this, fry the onions and grated carrots. Two minutes to the vegetables, add the cabbage. Pour in a glass of boiling water, mix the ingredients. Stew until the ingredients are soft.
    You can even make braised cabbage in the oven. To do this, cut the cabbage, fry in vegetable oil. Do the same for onions, carrots and mushrooms. Place all the vegetables in a cauldron, salt it, add tomato paste and water. Put the dish in the oven, preheated to 200 ° C. If necessary, add more boiling water during cooking. If you want the dish to have a peculiar flavor, a few minutes before the end of stewing add 1 tablespoon of flour, dried in a pan.

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