The holiday is approaching, but you don’t know what appetizer to prepare? A quick cabbage and carrot salad, the recipe with photo of which you are currently viewing, is just what you need. Cabbage salad “Zakuson” is a very crispy appetizer with a sweet and sour taste, which is in crazy demand at any holiday or just Sabantuy. The consumption of this salad is impressive, sometimes it seems that this is the only dish on the table that guests see! Therefore, prepare cabbage salad according to the principle - the more, the better. Moreover, there is nothing complicated in preparing a snack, and everyone always has the ingredients that are included in it. This dish is stored in the refrigerator for about two weeks, but I did not have the opportunity to check this, since the Zakuson cabbage salad went out on the first day. This is such a wonderful snack. So, be sure to take note of it.
Required Products:
- 1/4 part of cabbage,
- 1 onion,
- 1 carrot,
- red pepper,
- salt,
- sugar,
- vinegar,
- vegetable oil.
I don’t write the quantities of the last components, since add everything to your taste.
Peel the vegetables. Grate the carrots on a fine or medium grater. Chop the onion. 
Chop the cabbage and do the same with the pepper. 
Place all chopped ingredients in a bowl. 
Add vinegar and oil to them. 
Then salt and sugar. 
Mix them very well, as if crushing the vegetables.
Let the future delicacy brew for a little while so that it is evenly saturated with all the spices.
Then place the cabbage and carrot salad on a platter and serve it to the table. Really fast?
I can also recommend adding one clove of garlic to the salad. It will add spice and garlic flavor to the dish. But this moment is not for everybody.
You can also cook
A cabbage appetizer for the winter is one of the key preparations for the winter for almost any housewife. Well, who doesn’t like to take a jar of crispy, spicy cabbage out of the refrigerator on cold winter evenings and supplement their diet with it.
There are simply a huge variety of different recipes for preparing cabbage snacks for the winter, however, there are certain rules that are followed in any recipe. Firstly, the snack must include vinegar. Secondly, the vegetables included in the snack must be chopped.
Particular attention should be paid to the preservation of white cabbage.
How to prepare a cabbage appetizer for the winter - 15 varieties
This type of preservation is one of the most famous and favorite preparations for the winter. This preservation includes a number of vegetables, one of which is white cabbage.
Ingredients:
- White cabbage - 1 kg.
- Carrots - 1 kg.
- Cucumbers - 1 kg.
- Bell pepper - 1 kg.
- Onions - 1 kg.
- Garlic - 10 cloves
- Vegetable oil - 250 gr.
- Salt - 100 gr.
- Sugar - 1 glass
- Table vinegar - 140 gr.
- Bay leaf - 5 pcs.
- Black peppercorns - 10 pcs.
Preparation:
Wash the cabbage and remove damaged leaves. Peel and wash carrots, onions and garlic. Wash the cucumbers and cut off the skin at the edges. Wash the pepper, remove the seeds and stems. Next, the vegetables should be chopped. Cut cucumbers and carrots into half circles or circles. Finely chop the cabbage. Cut the pepper into strips of medium thickness. Cut the onion into medium-sized half rings. Finely chop the garlic.
Place the prepared vegetables in a deep pan, add 50 grams to them. salt, ½ cup sugar, 3 bay leaves and 5 pcs. black peppercorns. Mix everything thoroughly and leave to infuse for 1 hour at room temperature. After this time, place the pan with the vegetables on the fire and begin to cook them, stirring constantly. It is important not to bring vegetables to a boil. On the adjacent burner we place a container in which we mix vinegar with vegetable oil, with the remaining salt, sugar, pepper and bay leaf. As soon as this mixture boils, it should be boiled for several minutes and removed from the heat. The marinade for the salad is ready!
Place the finished marinade in a saucepan with vegetables, mix everything thoroughly. Now the vegetables should be brought to a boil and cooked over medium heat for 10 - 15 minutes.
After 15 minutes, the products will not be completely ready, however, this is the beauty of this salad. Vegetables should crunch in your mouth. If you cook them until fully cooked, there will be no such effect.
After this time, pour the salad into sterile jars and roll up with sterile lids. Next, the jars of salad should be turned upside down, wrapped in a warm blanket and left to cool. When the preservation has cooled down, it should be removed to a cool storage place.
This is a well-known Korean dish. Many housewives purchased such food in markets and stores. Now you can cook it yourself.
Ingredients:
- White cabbage - 1 pc.
- Carrots - 3 pcs.
- Garlic - 1 head
- Water - 1 l.
- Vinegar - 1 tbsp. l.
- Sugar - 1 glass
- Vegetable oil - 1 cup
- Salt - 3 tbsp. l.
- Bay leaf - 4 pcs.
- Chili pepper - 1 pc.
- Peppercorns - 10 pcs.
Preparation:
Wash the cabbage, dry it, finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Peel the garlic, wash it and pass it through a garlic press. Wash the pepper and chop it finely. Place the vegetables in a common container.
In a small saucepan, combine water, vinegar, sugar, vegetable oil, salt, bay leaf and peppercorns. Mix everything, put on fire and bring to a boil. As soon as the marinade boils, it can be removed from the heat.
Pour the marinade into the container with the vegetables, mix everything thoroughly and leave the vegetables covered until they cool completely. When the snack has cooled, it can be eaten. This dish can be stored in the refrigerator for several months.
This snack is ready for consumption after 3 days and can be stored in a cool place for more than a month. It can be prepared in late autumn to decorate your New Year's table with unusual cabbage rolls.
Ingredients:
- White cabbage - 1 kg.
- Carrots - 1 pc.
- Apple - 3 pcs.
- Bell pepper - 4 pcs.
- Hot red pepper - 3 pcs.
- Parsley, dill - 2 bunches
- Garlic - 2 heads
- Dill umbrella - 3 pcs.
- Sugar - 1 tbsp. l.
- Salt - 1 tbsp. l.
Preparation:
Remove the top and middle leaves of the cabbage. We wash them and dry them. Then they should be boiled in boiling salted water for 1-2 minutes. Finely chop the lower leaves. We peel the carrots, wash them and grate them on a coarse grater. Wash the bell pepper, dry it, remove the seeds and stems and cut into strips. Wash the hot red pepper and cut into small pieces.
Combine shredded cabbage, carrots, bell peppers and hot peppers in one container, add salt, sugar and mix thoroughly.
Peel the garlic, wash it and pass it through a garlic press. Wash the greens, dry them and finely chop them. Add the garlic and herbs to the other products, mix everything thoroughly again and let the salad stand until it releases juice. As soon as the juice appears, place the prepared salad in cabbage leaves and wrap it in the form of cabbage rolls.
Wash the apples and cut them into slices. Next, place dill umbrellas and a layer of apples at the bottom of a deep pan. Place a layer of cabbage rolls on top of the apples and dill. The next layer is apples again. So we alternate apples with cabbage rolls until the cabbage rolls are gone. The last layer should be a layer of apples. When the food is placed, cover the contents of the pan with a shallow plate and place a press on top.
A very unusual snack. Its main unusualness is that cabbage, in addition to its pleasant sweetish-spicy taste, also has an unusual pinkish color.
Ingredients:
- White cabbage - 1 pc.
- Beets - 2 pcs.
- Garlic - 4 cloves
- Onion - 1 pc.
- Water - 1 l.
- Salt - 2 tbsp. l.
- Sugar - 0.5 cups
- Vegetable oil - 0.5 cups
- Vinegar - 50 ml.
- Bay leaf - 2 pcs.
- Black peppercorns - 6 pcs.
Preparation:
Wash the cabbage and cut into medium-sized squares. We clean the beets, wash them and grate them on a coarse grater. Peel the onion, wash it and cut it into half rings. Peel the garlic, wash it and cut it into thin strips. Combine the prepared vegetables in a common container.
In a small saucepan, mix water, salt, sugar, vegetable oil, bay leaf, black peppercorns. Bring the resulting mixture to a boil and boil for 5 - 10 minutes, and then add vinegar to it and stir. The marinade is ready!
Pour the prepared marinade over the vegetables and leave them to marinate for 7 hours at room temperature. After this time, the snack can be hidden in the refrigerator and stored there for about 3 months.
“Ogorodnik” is a very tasty and easy-to-prepare winter snack. It does not require much time to prepare since it does not need to be boiled.
Ingredients:
- White cabbage - 2 kg.
- Carrots - 1 kg.
- Onions - 0.5 kg.
- Cucumber - 0.5 kg.
- Red pepper - 250 gr.
- Yellow pepper - 250 gr.
- Greens - 1 bunch
- Garlic - 6 cloves
- Vegetable oil - 1 cup
- Vinegar - ¾ cup
- Sugar - 1 glass
- Salt - 2 tbsp. l.
- Sweet ground pepper - 1 tbsp. l.
Preparation:
Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Peel the onion, wash it and cut it into small cubes. Wash the cucumber and cut into triangles. Wash the pepper, dry it, remove seeds and stalks and cut into strips. Wash the greens, dry them and finely chop them. Peel the garlic, wash it and pass it through a garlic press. Combine the prepared vegetables and herbs in one container and mix thoroughly.
In a small bowl, combine vegetable oil, vinegar, sugar, salt and ground sweet pepper. Mix everything thoroughly and pour the resulting mass into a container with vegetables. After adding the marinade, the vegetables should be thoroughly mixed and left to steep for 2 hours. After this time, put the salad in sterile jars, roll up the lids and sterilize for 20 minutes. When the jars have cooled, place them in a cool place.
This dish is quite spicy and will go wonderfully with meat and mashed potatoes. If you want the salad to be less spicy, you can put less garlic in it.
Ingredients:
- White cabbage - 2 kg.
- Carrots - 200 gr.
- Garlic - 1 head
- Vinegar - 200 gr.
- Vegetable oil - 200 gr.
- Sugar - 200 gr.
- Salt - 2 tbsp. l.
- Water - 2 glasses
Preparation:
Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Peel the garlic, wash it and cut it into four parts. Place the chopped vegetables in a common container. In a small saucepan, combine water, salt, sugar, vinegar and vegetable oil. Mix all this and bring to a boil. As soon as the brine boils, pour it over the vegetables, mix them and leave to steep for 12 hours. After this time, the appetizer is ready. The snack should be stored in closed containers in a cool place.
It is better to start preparing this dish in the evening, since the appetizer should steep for 12 hours before serving. If you prepare everything in the evening, then in the morning you can start rolling up the salad.
Ingredients:
- White cabbage - 2.5 kg.
- Carrots - 0.5 kg.
- Bell pepper - 0.5 kg.
- Onions - 0.5 kg.
- Vegetable oil - 1 cup
- Vinegar 9% - 0.5 cups
- Salt - 2 tbsp. l.
- Sugar - 2 tbsp. l.
Preparation:
Wash the cabbage and chop finely. We peel the carrots, wash them and grate them on a coarse grater. Wash the pepper, dry it, remove seeds and stalks and cut into strips. We clean the onion, wash it and chop it into half rings. Place the vegetables in a deep saucepan, add vegetable oil, salt, sugar and mix everything thoroughly. Cover the salad with a lid and leave to infuse for 12 hours at room temperature.
During this time, the vegetables should release their juice. Sometimes it happens that very little juice is released. In this case, it is advisable to follow the advice of experienced cooks and pour a glass of water into the pan.
After this time, put the pan with the salad on the fire, bring the salad to a boil and cook over medium heat for about 15 minutes, stirring occasionally. 2-3 minutes before the end of cooking, pour vinegar into the salad. Place the finished salad in sterile, dry jars and roll up. After sealing, jars of snacks for the winter should be cooled upside down under a warm blanket.
Many of us believe that we can only harvest white cabbage for the winter, but this is not entirely true. Cauliflower is in no way inferior in taste to white cabbage.
Ingredients:
- Cauliflower - 1 pc.
- Carrots - 1 pc.
- Vinegar - 100 gr.
- Sugar - 3 tbsp. l.
- Garlic - 3 cloves
- Bay leaf - 3 pcs.
- Carnation - 5 flowers
- Lavender - 1 sprig
- Salt - 2.5 tbsp. l.
- Water - 1 l.
Preparation:
Wash the cauliflower, dry it and separate it into inflorescences. Peel the carrots, wash them and cut them into half circles.
In a small saucepan, combine vinegar, sugar, garlic, bay leaf, cloves, lavender, salt and water. Bring the resulting mixture to a boil, stirring constantly. As soon as the brine boils, remove it from the heat and let it cool slightly. Pour the cooled brine over the cabbage and carrots and let it brew for 24 hours in a cold place. Place the finished cabbage in jars and store in the refrigerator.
The “Take Off” appetizer will become an indispensable dish on any holiday table, especially if there will be strong alcoholic drinks on this table.
Ingredients:
- White cabbage - 1 kg.
- Carrots - 4 pcs.
- Garlic - 7 cloves
- Water - 0.5 cups
- Vegetable oil - 0.5 cups
- Sugar - 0.5 cups
- Salt - 1 tbsp. l.
- Vinegar - 10 tbsp. l.
Preparation:
Dry my cabbage and chop finely. We peel the carrots, wash them and grate them on a coarse grater. Peel the garlic, wash it and pass it through a garlic press. Combine the vegetables in one container, mix and mash a little so that they release the juice.
In a small bowl, combine water, butter, sugar and salt. Mix everything thoroughly, put on fire and bring to a boil. As soon as the brine boils, remove it from the heat, add vinegar to it and mix everything again. Pour the prepared brine over the vegetables, mix everything thoroughly with your hands and leave the salad to steep for 2 - 3 hours. After this time, place the salad in sterile jars and roll up. A cabbage appetizer for the winter is ready!
This dish can easily be positioned as a delicacy. Delicious crispy cabbage will have a special, specific taste.
Ingredients:
- Cauliflower - 1 kg.
- Beetroot - 1 pc.
- Cinnamon - 2 pcs.
- Cloves - 2 pcs.
- Bay leaf - 2 pcs.
- Pepper mixture - 1 tsp.
- Garlic - 1 clove
- Vinegar 70% - 1 tsp.
Preparation:
We separate the cabbage into inflorescences, wash and cool. Then they should be lowered into boiling water for 5 - 10 seconds. We clean the beets, wash them and grate them on a Korean carrot grater. Combine beets and cabbage in one container and mix.
Place cinnamon, cloves, bay leaves, a mixture of peppers, peeled and chopped garlic at the bottom of dry sterile jars. Place the beetroot-cabbage mixture on top of the spices. Now the filled jars should be filled with boiling water and allowed to stand for 5 - 10 minutes. After this time, pour the water into a saucepan, add salt and sugar, bring to a boil and pour back into the jars. Then add vinegar to the jars and seal them with sterile lids.
It is very easy to prepare this dish for the winter. To do this, you can use both a saucepan and a slow cooker. There is no need to sterilize jars of prepared salad.
Ingredients:
- White cabbage - 250 gr.
- Carrots - 150 gr.
- Bell pepper - 150 gr.
- Onions - 150 gr.
- Fresh tomato – 250 gr.
- Fresh cucumber – 150 gr.
- Chili pepper - ½ pc.
- Salt - 1 tsp.
- Sugar - 10 gr.
- Ground paprika - ½ tsp.
- Vinegar - 15 gr.
- Refined vegetable oil - 50 gr.
- Allspice peas - 5 pcs.
- Bay leaf - 3 pcs.
Preparation:
Wash the cabbage, dry it and finely chop it. Wash the bell pepper, remove seeds and stalks and cut into strips. Wash the chili pepper, dry it and chop it finely. We clean and wash the onions and carrots. Cut the onion into thin half rings, and grate the carrots on a Korean carrot grater. Wash the tomatoes and cut into thin slices. Wash the cucumbers, peel the ends and cut into semicircles. Place the prepared vegetables in a saucepan and stir. Add salt, sugar, vinegar, vegetable oil, vinegar, paprika, bay leaf and peppercorns. Mix everything thoroughly again and leave the salad to steep for 2 hours, stirring the salad every 30 minutes.
After 2 hours, put the pan with the salad on the fire, bring to a boil and cook over low heat for about 20 minutes, stirring the salad regularly. Then we put the salad in sterile jars, roll it up, turn it over and leave it to cool under a warm blanket.
There are a lot of vegetables that can be cooked in the Korean way. It is quite natural that cauliflower can be prepared in this way.
Ingredients:
- Cauliflower - 1 kg.
- Carrots - 3 pcs.
- Garlic - 1 head
- Pepper, coriander - to taste
- Sugar - 1 glass
- Vinegar - ½ cup
- Salt - 2 tbsp. l.
Preparation:
We separate the cauliflower into inflorescences, wash, dry, boil in boiling water for 5 minutes, and then transfer to a deep bowl. Now let's start preparing the marinade. To do this, add salt, sugar, vinegar and vegetable oil to a liter of boiling water. Mix all this, bring to a boil and cook for 5 minutes. Pour the prepared marinade over the cabbage.
Peel the carrots, wash them, and grate them into a Korean carrot grater. Peel the garlic, wash it and pass it through a garlic press. When the cabbage in the marinade has cooled slightly, add carrots and garlic, as well as pepper and coriander. Now mix everything carefully, pour into sterile jars, roll up the lids, wrap in a warm blanket and leave for a day. After this time, place the jars with the snack in a cool, dark place.
“Zakuson” is a dish that can be called universal. On the one hand, it is good to use during a feast as a snack, on the other hand, as a breakfast after a hearty feast.
Ingredients:
- White cabbage - 5 kg.
- Carrots - 1 kg.
- Onions - 1 kg.
- Sweet pepper - 1 kg.
- Sugar - 1 glass
- Vegetable oil - 1 cup
- Vinegar - 1 glass
- Salt - 4 tbsp. l.
Preparation:
We peel the carrots, wash them and grate them on a coarse grater. Wash the pepper, remove seeds and stems and cut into strips. Wash the cabbage, dry it, chop it finely and lightly mash it with your hands. Peel the onion, wash it and cut it into thin half rings. Combine the prepared vegetables in one container.
In a small bowl prepare the salad dressing. To do this, combine salt, sugar, vinegar and oil. Mix everything thoroughly. Pour the prepared dressing over the vegetables and mix them thoroughly. The salad is now ready to eat. To preserve this salad for a long time, it should be placed in sterile jars and covered with a lid. Then cool under a blanket and send to a cool place. If you plan to eat the salad within the next month, you can put it in clean, dry jars and hide it in the refrigerator.
I always want to cook something like this. So you can experiment with sauerkraut and prepare it for the winter with cranberries.
Ingredients:
- White cabbage - 5 kg.
- Carrots - 200 gr.
- Cranberries - 100 gr.
- Salt - 130 gr.
Preparation:
Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. We sort the cranberries, wash them and dry them. Combine cranberries, carrots, salt and cabbage and mix thoroughly.
Now we put the resulting mixture into the container in which we will ferment, cover it with a wide shallow plate or lid and place a press on top. Cabbage should be kept at room temperature. Every 3 - 4 hours you should pierce the cabbage to the very bottom so that the gas escapes. When the gas no longer comes out, the cabbage is ready. It should be moved to a cool place.
Preparing such a salad is extremely simple and quick, but the taste of such a snack can surprise even the most sophisticated gourmet.
Ingredients:
- White cabbage - 500 gr.
- Beetroot - 1 pc.
- Hot red pepper - ½ pc.
- Garlic - 2 cloves
- Salt - 1 tsp.
- Vegetable oil - ¼ cup
- Sugar - ¼ tbsp.
- Vinegar - ¼ cup
Preparation:
Wash the cabbage, dry it and finely chop it. We clean the beets, wash them and grate them on a Korean carrot grater. Wash the pepper, dry it and chop it finely. We peel the garlic, wash it and put it through a press. Combine the prepared vegetables, except garlic, in one container.
In a bowl, mix vegetable oil with vinegar, salt, sugar and garlic. The marinade is ready!
Pour the prepared marinade over the vegetables, mix everything thoroughly and leave for 10 - 12 hours in a cold place. This salad can be stored in a cold place for up to 3 months.
Even such a seemingly simple dish as cabbage salad has many variations, each of which differs in taste, nutrition, and appearance. Using a fresh vegetable, pickled cabbage or another variety as a base component and accompanying it with new products each time, you can get a lot of new snacks.
How to make cabbage salad?
Cabbage salad is prepared the day before serving and does not require prolonged infusion, which can lead to the release of excessive amounts of juice and, as a result, wateriness of the dish.
- Fresh Chinese, white or blue cabbage is shredded using a sharp knife or a special shredder.
- The resulting vegetable shavings are kneaded lightly with your hands, often with the addition of salt, for moderate softening.
- Broccoli, cauliflower and Brussels sprouts are pre-boiled or steamed in a pan of salted water.
- Cabbage salad is seasoned with mayonnaise, or a multi-component dressing based on vegetable oil or sour cream.
Fresh cabbage salad - recipe
A delicious white cabbage salad can be prepared by choosing a fresh cucumber to accompany the base vegetable. Green onions and dill will fit harmoniously into the composition. If you add onions or sweet salad instead of green onions, it won’t hurt to cut a little sweet bell pepper into the appetizer.
Ingredients:
- cucumber – 1-2 pcs.;
- green onions – 2 stalks;
- dill – 0.5 bunch;
- vinegar – 1 teaspoon;
- sugar – 0.5 tsp.
Preparation
- Shred the cabbage into strips and knead with your hands.
- Add cucumber cut into circles or slices, chopped herbs and onions.
- Mix oil with vinegar, sugar and salt, pour over vegetables.
- Mix the cabbage salad with vinegar and oil, transfer to a salad bowl and serve.
Vitamin salad from cabbage and carrots
Fresh cabbage and carrot salad is especially useful to serve during the lack of fresh vegetables in winter and spring. A snack like this is the best way to fill your body with missing vitamins. As a dressing, it is preferable to use a mixture of vegetable oil and lemon juice, but if desired, you can add vegetables and mayonnaise.
Ingredients:
- white cabbage – 0.5 fork;
- carrots – 0.5-1 pcs.;
- green onions – 2 stalks;
- greens – 0.5 bunch;
- vegetable oil – 2 tbsp. spoons;
- lemon juice – 1 tbsp. spoon;
- sugar – 0.5 tsp.
Preparation
- Shred the cabbage into strips.
- The carrots are peeled and grated.
- Chop the greens and green onion stems.
- Combine vegetables in a salad bowl, season with a mixture of oil, lemon juice, salt and sugar, mix.
- After 5-10 minutes, the carrot and cabbage salad will infuse and be ready to serve.
Salad with sauerkraut - recipe
Sauerkraut salad can be a well-known vinaigrette or an appetizer prepared using a similar, but somewhat different technology. Beetroot and carrots are not added to the appetizer, and fresh cucumber is used instead of pickled cucumber. Boiled eggs will add additional nutritional value and richness to the dish.
Ingredients:
- sauerkraut – 250 g;
- boiled potatoes – 2 pcs.;
- cucumbers – 2 pcs.;
- boiled eggs – 2 pcs.;
- canned peas – 100 g;
- mayonnaise – 50 g;
- salt, pepper, parsley.
Preparation
- If necessary, the cabbage is washed, drained, and squeezed.
- Add boiled, peeled and chopped potatoes.
- Chop eggs and cucumbers into cubes.
- Combine the components in one container, add peas, mayonnaise, salt, and pepper.
- Mix the sauerkraut salad and serve.
Salad with Chinese cabbage and croutons
For many, Chinese cabbage salads are the most delicious, and this is understandable. This variety of vegetable is characterized by the special juiciness of the leaves, their tenderness and a slight appetizing crunch. The product goes perfectly with any accompaniment, harmoniously complementing the taste of the ingredients and making the snack complete and delicious.
Ingredients:
- Chinese cabbage – 1 pc.;
- smoked chicken – 200 g;
- fresh tomatoes – 2 pcs.;
- bell pepper – 1 pc.;
- boiled eggs – 3 pcs.;
- hard cheese – 100 g;
- white bread croutons - 1 handful;
- mayonnaise – 100-150 g;
- salt, pepper, dill.
Preparation
- Shred cabbage, cut smoked chicken meat.
- Grind peppers, tomatoes and boiled eggs.
- Grate or cut the cheese into cubes.
- Mix the salad ingredients, add dill, mayonnaise, salt and pepper.
- Transfer the cabbage salad with mayonnaise to a salad bowl or onto a dish, sprinkle with croutons and serve.
Blue Cabbage Salad
The trivial recipe for cabbage salad, presented below, is made from a red or blue vegetable. More dense leaves require an individual approach to preparation: they are chopped as thin as possible or thoroughly kneaded by hand with the addition of salt to soften and separate the juice.
Ingredients:
- blue cabbage - 1 fork;
- salad onion – 1 pc.;
- parsley – 0.5 bunch;
- mayonnaise - to taste;
- salt pepper.
Preparation
- Shred the cabbage into strips and knead with your hands.
- Add thinly sliced red or white lettuce onions.
- Chop the parsley and add it to the cabbage mixture.
- Season the cabbage salad with mayonnaise, salt, pepper, and mix.
Cauliflower salad - recipe
A tasty and healthy broccoli and cauliflower salad will diversify a vegetarian, lenten menu or become an excellent light side dish for fried or baked meat and fish. The vegetable can be boiled whole forkfuls in a pan of water or pre-disassembled into inflorescences and steamed in a double boiler or slow cooker.
Ingredients:
- cauliflower - 1 fork;
- broccoli - 1 fork;
- carrots – 1 pc.;
- olive oil – 4 tbsp. spoons;
- lemon juice – 1.5 tbsp. spoons;
- garlic – 4 cloves;
- basil – 2-3 sprigs;
- salt pepper.
Preparation
- Boil the cabbage and separate it into florets.
- Cut the carrots into circles and cook until soft.
- Combine the ingredients in a salad bowl.
- Mix olive oil, lemon juice, chopped basil and garlic, salt and pepper.
- Season the vegetables with the resulting dressing, mix gently and serve.
Salad with cabbage and chicken
Fresh cabbage salad with mayonnaise and boiled chicken fillet will take its rightful place in the daily diet, and will be a welcome guest on the holiday table. The juicy leaves of the vegetable perfectly complement the dryish chicken, and the corn adds pleasant sweet notes and additional richness.
Ingredients:
- white cabbage – 300 g;
- chicken fillet – 300 g;
- corn – 200 g;
- carrots – 1 pc.;
- dill – 0.5 bunch;
- mayonnaise – 100 g;
- salt, pepper, spices.
Preparation
- Boil chicken in salted water with the addition of spices, cool in broth, cut or disassemble into fibers.
- Finely chop the cabbage and add it to the chicken.
- Add corn, chopped dill, mayonnaise, salt, pepper, mix and transfer to a salad bowl.
- When serving, sprinkle the appetizer with dill.
Brussels sprouts salad
A simple Brussels sprouts salad prepared according to the following recipe turns out incredibly appetizing and nutritious. To prevent the miniature heads from becoming bitter, after boiling the water, drain them into a colander, then add a portion of new water and cook until tender, adding a little lemon juice.
Ingredients:
- Brussels sprouts – 500 g;
- chicken fillet – 250 g;
- carrots – 0.5-1 pcs.;
- soy sauce – 2 tbsp. spoons;
- vegetable oil and butter – 50 g each;
- garlic – 2 cloves;
- sour cream – 40 g;
- hard cheese – 50 g;
- salt pepper.
Preparation
- Mix soy sauce with chopped garlic cloves and pepper, marinate chicken in the resulting mixture for 20-30 minutes.
- Boil the cabbage, then dry and brown in butter.
- Chicken with carrots are fried in vegetable oil.
- 5 minutes before the end of frying, add the remaining chopped garlic, sour cream, and pepper.
- Mix chicken with carrots and cabbage, place on a dish, sprinkle with cheese.
Salad with cabbage and smoked sausage
A salad with cabbage and sausage will qualitatively diversify any diet if it is prepared using the simple and accessible technology outlined in this recipe. By spending just a few minutes chopping the ingredients and mixing the cuts together in a common container with dressing, you can make a treat for 3-4 people.
Ingredients:
- white cabbage – 300 g;
- smoked sausage – 250 g;
- fresh cucumbers – 2 pcs.;
- parsley and dill - 2 sprigs each;
- mayonnaise – 100 g;
- salt pepper.
Preparation
- Shred the cabbage into thin strips, knead with your hands and add salt.
- Cut sausage and fresh cucumbers into small cubes or strips.
- The ingredients are supplemented with chopped herbs, mayonnaise, salt, pepper, stir, serve on a platter or in a salad bowl, garnished with sprigs of herbs.
Salad with seaweed and egg - recipe
A light sea cabbage salad can be seasoned with vegetable oil or you can make the appetizer more nutritious by adding mayonnaise to the palette. The laconic composition proposed in this recipe can be expanded by adding onions or green onions for piquancy, canned corn for a softer taste and crab sticks for the richest possible palette.
Ingredients:
- sea cabbage – 400 g;
- boiled chicken eggs – 5 pcs.;
- olive mayonnaise – 100 g;
- salt pepper.
Preparation
- Boil hard-boiled chicken eggs, peel, cut into strips or grate, leaving one cut into slices for decoration.
- Add sea cabbage and olive mayonnaise to the sliced eggs and mix.
- Place the appetizer on a dish, decorate with egg slices, and serve.
Cabbage and beet salad
A simple fresh cabbage salad prepared with beets and carrots will be an ideal vitamin-rich dish for the winter menu. The dietary version of the snack is prepared with a dressing based on olive oil and lemon juice, and the more nutritious version is prepared with mayonnaise or sour cream, adding a little spicy mustard.
Ingredients:
- white cabbage – 300 g;
- beets and carrots - 1 pc.;
- onion – 1 pc.;
- garlic – 1 clove;
- mayonnaise or vegetable oil with lemon juice - to taste;
- salt pepper.
Preparation
- The cabbage is shredded or cut into small cubes.
- Grind beets and carrots on a regular or Korean grater.
- The beet mass is first sprinkled with vegetable oil and mixed.
- Combine the vegetable components in a common container, add garlic and onions, add the desired dressing, salt, pepper, and mix.
Korean cabbage salad
The following delicious cabbage salad will appeal to fans of spicy and spicy Asian cuisine. The Korean seasoning added to the composition will give the appetizer the desired flavor, and garlic will make it aromatic. If desired, you can include sweet bell peppers, some lettuce onions and fresh herbs in the recipe.
Ingredients:
- white cabbage – 500 g;
- carrots – 150 g;
- garlic – 3 cloves;
- paprika – 1 tbsp. spoon;
- Korean seasoning – 1 teaspoon;
- apple cider vinegar – 2 tbsp. spoons;
- vegetable oil – 3 tbsp. spoons;
- sugar – 0.5 tbsp. spoons;
- salt pepper.
Preparation
- Shred the cabbage into thin strips and grate the carrots on a Korean grater.
- Add salt, sugar, seasonings, pepper, paprika, knead the mass thoroughly with your hands.
- Add vinegar and stir.
- Heat the oil in a frying pan, pour it over the vegetables, stir, and let it brew for several hours.
Crab salad with cabbage
Crab salad with Chinese cabbage is quick to prepare, light and moderately nutritious. The delicate color scheme pleases the eye, and the harmonious combination of ingredients pleases the taste buds and allows you to truly enjoy your meal. The composition can be supplemented with green onions and herbs, which will add additional piquancy.
Ingredients:
- Chinese cabbage – 200 g;
- crab sticks – 200 g;
- canned corn – 150 g;
- onion – 0.5 pcs.;
- salt, mayonnaise.
Preparation
- Shred cabbage and crab sticks into strips.
- Add finely chopped onion, corn, mayonnaise, and salt.
- Stir the salad, let it brew a little and serve.
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Cabbage appetizer simply must be on your menu. Like any vegetable, cabbage is very healthy. This is especially true for dishes made from fresh cabbage. But besides salads, there are a lot of options that can be prepared from cabbage.
Cabbage for cabbage rolls in the microwave cooks very well. If you are interested in a tasty second dish made from cabbage, we also recommend battered cauliflower, this is also instant cabbage. First, the cabbage is boiled, then fried a little in batter. Cabbage is also cooked in the oven. For example, cauliflower casserole. A simple and tasty recipe for instant cabbage, this is stewed cabbage with rice.
Cabbage appetizer
Ingredients:
- Cabbage 500 g
- Green onions 30 g
- Garlic 1-2 cloves
- Salt 10 g
- Soy sauce 20 g
- Table sauce 15 g
- Vegetable oil 10 g
- Sugar 10 g
- Ground red pepper 3 g
Preparation:
- Finely chop the cabbage, pour in vinegar, stir and leave for 5 minutes.
- Squeeze with your hands, season with chopped onion and garlic, soy sauce, salt, sugar and pepper.
- Mix everything and let stand for 7 minutes, add oil and mix again.
The most delicious cabbage snack
This is such a unique kind of pies: what’s very pleasing is that there is no fuss with the dough. The result is an excellent snack that absolutely everyone likes - the envelopes fly off the table instantly. Crispy cabbage leaves in a fragrant batter and a very tender, spicy filling of cottage cheese and cheese: you definitely haven’t tried anything like this before. If your family doesn’t like cabbage, just don’t say what the pies are made of until everyone has eaten it. Nobody will guess.
Ingredients:
- one head of cabbage (2-3 kilograms).
For filling:
- 300 grams of cottage cheese;
- 50 grams of hard cheese;
- half a teaspoon of salt;
- one fresh chicken egg;
- one tablespoon of butter;
- one bunch of dill.
For the batter:
- 300 milliliters of boiled chilled water;
- one fresh chicken egg;
- a third of a teaspoon of salt;
- ground black pepper - to taste;
- 200-250 grams of flour.
Step-by-step cooking process:
- First of all, we need to prepare the cabbage leaves. The more forks, the larger the top leaves (and the more convenient they are to use).
- We clear the top green leaves from the cabbage forks and carefully cut out the stalk with a knife.
- Place the forks in the microwave and turn on maximum power for 10 minutes. After this, the cabbage will be very easy to disassemble into leaves.
- Advice. I recommend using this technique when preparing cabbage rolls.
- Boil cabbage leaves in boiling water with added salt for 5-7 minutes, remove with a slotted spoon to a colander, and allow excess liquid to drain.
- At this time we will prepare the filling ourselves. Place cottage cheese of any fat content into a bowl and rub it thoroughly with a fork so that there are no grains. You can also use a blender.
- Add one chicken egg to the cottage cheese, a tablespoon of butter at room temperature (it must be removed from the refrigerator in advance).
- Grate a piece of hard cheese on a coarse grater and place it in a bowl with cottage cheese.
- Finely chop a bunch of green dill with a knife and mix with the curd mass.
- Salt and pepper all ingredients for the filling and mix thoroughly. If desired, you can also add garlic passed through a press to the filling.
- Advice. You can cook cabbage envelopes with absolutely any filling (to your taste) - or without it at all.
- Cut out a thick vein from the cooled cabbage leaves, distribute the filling, and fold the leaves into an envelope (flat).
- When all the preparations are made, prepare the batter.
- Break a chicken egg into a bowl, add salt and pepper (to taste), and cold water (put it in the refrigerator in advance). Mix everything thoroughly with a whisk.
- Gradually add flour to the egg mixture, mixing well with a whisk each time. You should get a homogeneous dough, as thick as pancakes.
- In a frying pan, preheat the refined sunflower oil.
- Dip cabbage envelopes in batter and place in a frying pan.
- Fry over medium heat, covered, until golden brown: about 3 minutes on each side.
Quick cabbage snack
If you want to diversify your table with a cabbage dish, join us. Today we will prepare a very tasty cabbage appetizer. The cabbage appetizer is very easy to prepare, and how delicious it is, you won’t be ashamed to serve it to guests. It is very good to have it on hand when guests arrive unexpectedly.
Ingredients:
- 1 head of cabbage (medium)
- 1 zucchini (optional)
- 4-5 carrots
- 4-5 cloves of garlic
- salt (1 tbsp per 1 liter of water)
- sugar (2 tablespoons per 1 liter of water)
Cooking method:
- Fill the pan with water and bring to a boil.
- Carefully separate the cabbage into leaves, wash and place them in boiling water for 7 minutes. Then we place the cabbage leaves in a colander and let the water drain.
- If the leaves cannot be separated, cut out the stalk, place the head of cabbage in a pan of boiling water and, as the cabbage leaves soften, carefully remove them with a fork.
- We separate the leaves the same way we separated them when preparing cabbage rolls or use a microwave oven for this.
Light cabbage snack
Ingredients:
- White cabbage – 1 kg;
- Onion – 1 pc.;
- Garlic – 2 cloves;
- Salt – 3 tbsp. spoons;
- Ground red pepper and vinegar.
Cooking method:
- The head of cabbage should be chopped into as thin strips as possible and placed in a pan, sprinkled with salt. In this state, you need to leave the vegetable for several hours so that it gives juice and is thoroughly salted.
- After this, separately mix finely chopped onion, garlic and add red pepper. Combine all the vegetables, mix well and put under a press for 3 days.
- You can use a board as a press, and place a bottle of water on it. If you want to enjoy the salad right away, you can add a little vinegar right away on the day of preparation.
Spicy cabbage appetizer
Ingredients:
- White cabbage - half a head;
- Onion – 1 pc.;
- Garlic – 2 cloves;
- Carrots – 1 pc.;
- Vegetable oil – 3 tbsp. spoons;
- Ground black and red pepper, ground coriander, sea salt, cilantro, vinegar and sugar
Cooking method:
- Remove the leaves from the head of cabbage and cut them into squares approximately 2x2 cm. Peel the carrots and cut into strips.
- Combine two vegetables, sprinkle with sea salt and leave for 20 minutes to form juice. Then squeeze out the vegetables, put them in a salad bowl and add vinegar and sugar.
- Make a small depression in the center, add other spices, chopped cilantro and garlic. Separately, cut the onion into thin strips and fry it in vegetable oil until golden brown.
- Then transfer it along with the oil to the salad and stir well. Place everything in the refrigerator to infuse for several hours.
Chinese cabbage appetizer
This dish is also called “Kim-chi”, however, in the original version it contains a vegetable of a certain type, kim-chi. It is almost impossible to purchase it in our area, so you can use Chinese cabbage. Recommendation: When mixing the salad with your hands, you should wear gloves to avoid damaging your skin.
Ingredients:
- Chinese cabbage – 1 kg;
- Salt – 1 tbsp. spoons;
- Sugar – 1 teaspoon.
Cooking method:
- Ground chili pepper – 2 teaspoons; Salt – 0.5 teaspoon; Garlic – 1 head; Water. Preparation process Remove the stalk from the head of cabbage, cut it in half and cut it into strips no more than 2 cm wide. Take a wide container, put the cabbage there, add sugar, salt and remember with your hands.
- Place the weight and leave for 12 hours. Separately, prepare the Korean sauce. To do this, combine pepper, salt and add boiling water to obtain a consistency similar to pancake dough. When everything has cooled, add finely chopped garlic and leave for 12 hours.
- Then rinse the cabbage thoroughly in water, squeeze out excess liquid and mix with the prepared sauce. It is recommended to do this with your hands so that it is evenly distributed throughout the salad.
- Wrap the container with cling film and leave to infuse for 4 hours. After the time has passed, mix everything well, put it in jars and leave it in the refrigerator for a couple of days, which will allow you to achieve a richer taste.
Korean cabbage appetizer
This dish is very popular. You can prepare it yourself or buy it in a store. In the first case, you can save a lot.
Ingredients:
- Beets – 2 pcs.;
- Garlic – 4 cloves;
- Onion – 1 pc.
- Water – 1 l;
- Salt – 2 tbsp. spoons;
- Sugar – 0.5 tbsp;
- Vegetable oil – 0.5 tbsp;
- Vinegar 9% – 40 ml;
- Bay leaf, peppercorns.
Cooking method:
- To prepare a spicy salad, you need to wash the head of cabbage well, and then cut the leaves into 2x2 cm squares. The beets can be cut into strips or grated on a coarse grater.
- Chop the onion into half rings and the garlic into strips. Combine all ingredients. Make the marinade separately. Mix everything except vinegar and boil for 10 minutes.
- After this, pour in the vinegar and mix well. Pour the prepared marinade over the vegetables and leave at room temperature for 7 hours. After that, leave it in the refrigerator for the same time.
Gourmet appetizer with cabbage
This is another salad option and does not use meat, only vegetables.
Ingredients:
- White cabbage – 1 head;
- Carrots – 1.5 kg;
- Ground chili pepper - 2.5 tbsp. spoons;
- Salt – 2 tbsp. spoons;
- Water – 1 l.
Cooking method:
- You should start by preparing the brine.
- To do this, add salt to the water, bring to a boil and cool. Grind the carrots on a coarse grater, combine with pepper and mix.
- Distribute the leaves and wrap the prepared carrots in them.
- Place the finished cabbage rolls in a container, fill everything with brine and leave for a couple of days at room temperature, and then put it in the refrigerator for 10 days.
- Keep in mind that the amount of brine will decrease, which means it needs to be added periodically.
Daily cabbage snack
What is good about daily cabbage? Not only because you need to spend no more than half an hour on chopping and marinade, and no more than a day on waiting, although such a quick time is undoubtedly a great advantage of such a recipe. It is convenient for many of us to store a small amount of food in the refrigerator, because not everyone has the opportunity to pickle a barrel of cabbage for the winter and keep it in the cellar or basement.
Ingredients:
- white cabbage – 2 kilograms
- carrots – 3–5 pieces,
- 3-5 cloves of garlic (optional).
Marinade:
- 1 liter of water,
- 2 tablespoons salt,
- 150 grams of sugar,
- 150 ml nine percent vinegar,
- 150 ml vegetable oil (if you like olive oil, use it). Those who do not like butter can do without it, then you need to slightly increase the amount of water, salt and sugar from the initial recipe.
Cooking method:
- First, chop the cabbage to your taste - large or small pieces. The stalk is not needed - only cabbage leaves are needed. If you want to add carrots and other vegetables, you need to grate them. Finely chop the garlic or crush it with a garlic press. Now put the cabbage mixed with carrots and garlic in a pan or jar. You can add a little salt during the process - this will allow the juice to release from the cabbage more quickly. Pack tightly.
- Prepare the marinade. In a saucepan, boil water with salt, sugar and spices, add vinegar and vegetable oil, stir. By the way, garlic can be added at this stage - the marinade will become more fragrant. Pour the marinade into a pan or jar (you can make several punctures in the cabbage so that the liquid penetrates inside better) to the very top. If the marinade turned out to be not enough, it doesn’t matter, you can make another portion.
- Cool, put under pressure and put in the refrigerator. You don’t have to use pressure, but it releases the juice better – this is convenient, since the cabbage will be on the table within a day. You can take a sample after 12 hours - if you cooked the cabbage in the evening, you can already taste it at lunch. If the cabbage is not marinated enough, keep it in the refrigerator for another day.
Chinese cabbage kimchi
Kimchi- a spicy Korean snack based on Chinese cabbage. There are more than 100 varieties and ways of preparing this salad: the imagination of Korean chefs knows no bounds!
Ingredients:
- 1 fork (weighing up to 1.5 kg) Chinese cabbage
- 1 tbsp. l. ground chili pepper (less possible)
- 4–5 cloves of garlic
- slice (2 cm) fresh ginger root
- 1 tsp. ground coriander
- 1 tbsp. l. vegetable oil
- 1 tsp. Sahara
- 4–5 tbsp. l. salt
- 1.5–2 liters of water
- sesame seeds for sprinkling
Cooking method:
- Cut the cabbage lengthwise into 4 parts and place in a suitable container. Boil water, dissolve salt and pour the already cooled brine over the cabbage. Cover with a plate so that the cabbage is completely in the brine, and leave for 12 hours (preferably overnight) at room temperature.
- Prepare a dressing for cabbage by mixing pressed garlic, grated ginger root, coriander, sugar and chili pepper to form a thick paste. You can add another pinch of salt.
- Vary the amount of pepper, because this is a purely individual matter: some people like it spicier, while for others even a pinch is too hot.
- Rinse the salted cabbage, then let the water drain, cut into squares and mix with the dressing. Place in a container, cover and leave to ferment at room temperature for 1-2 days. After this, the cabbage can be stored in the refrigerator.
- Serve the appetizer by drizzling with vegetable oil and sprinkling with sesame seeds.
Chinese cabbage contains a special beneficial substance - lysine, which has the ability to cleanse the blood, improve immunity and even defeat cancer cells. Koreans believe that kimchi promotes the absorption of subcutaneous fat, normalizes digestion and helps absorb food.
Brussels sprouts appetizer
Ingredients:
- frozen Brussels sprouts 300 grams
- garlic 7 cloves
- hazelnuts 30 grams
- butter
- 15 grams
- breadcrumbs 2 tablespoons
- red wine vinegar 320 milliliters
- 200 milliliters
- pink salt 1 tablespoon
- mustard seeds
- black peppercorns
- bay leaf 2 pieces
Cooking method:
- Prepare the marinade: combine water with vinegar, add pink salt, ¼ tbsp. l. mustard seeds, ¼ tbsp. l. black pepper, 4 minced garlic cloves and bay leaf. Place in a saucepan and boil.
- Thaw the Brussels sprouts by steaming, then place on a napkin to remove excess moisture. Chop the cabbage into small pieces, place in the marinade and simmer over medium heat.
- Chop 3 cloves of garlic and hazelnuts and fry in butter along with breadcrumbs.
- Place the Brussels sprouts in a sieve, place in a frying pan with the nuts, dry and serve.
Cabbage casserole
Making cabbage casserole is very simple. I discovered this recipe when there was nothing in the refrigerator except forgotten cabbage from my neighbor’s dacha, and now I cook it all the time! The casserole is a miracle!
The classic cabbage casserole recipe belongs to the Colombians; they eat it for breakfast, lunch, and dinner. But, due to the fact that cabbage is a common vegetable, cabbage casserole is popular all over the world and many take this simple recipe for themselves.
Our family enjoys eating the casserole cold, and my husband and son take it in foil to work, where they eat it with the juice. You can cook it without cheese, but it seems to me that it’s more satisfying and tastier, and besides, it adds a new creamy taste.
Ingredients:
- White cabbage - 1 piece (Chop the cabbage.)
- Onion - 2 Pieces (Use medium or large onions.)
- Vegetable oil or butter - 3 teaspoons
- Cheese - 400 grams (Your favorite grated cheese will do. I recommend using mozzarella.)
- Chili powder - 1 teaspoon (For those who like it spicy. You don’t need to add chili.)
- Eggs - 5 pieces
- Milk - 1 Cup
- Breadcrumbs - 0.5 Cups
- Fresh parsley (bunch) - 1 piece
- Salt - To taste
- Pepper - To taste
Cooking method:
- In a frying pan over medium heat, fry the onion in oil until soft.
- Add cabbage, stir. Fry for 10-15 minutes, stirring occasionally. Season with salt and pepper. Transfer to a bowl.
- Add beaten eggs, crackers, cheese, milk, chopped parsley, and seasonings to a bowl with cabbage and onions. Mix everything.
- Place everything in a baking dish, first line it with baking paper. Place in an oven preheated to 180 degrees for about 30 minutes.
- Serve in portions with tomato sauce or sour cream.
Broccoli Casserole
Ingredients:
- Broccoli - 1 Kilogram
- Butter - 100 grams
- Flour - 4 tbsp. spoons
- Low-fat sour cream - 1.5 cups (you can use a mixture of sour cream and kefir)
- Hard cheese - 300 grams
- Chicken eggs - 3-4 pieces
- Salt - To taste
- Ground allspice - To taste
- Nutmeg - To taste
Cooking method:
- Wash the broccoli and separate it into florets.
- Cut off the toughest parts, add cold salted water and boil for 5-10 minutes. Broccoli should not become too soft - as they say, “to the tooth”.
- Place in a colander and allow excess liquid to drain.
- Beat the eggs with a whisk or mixer at medium speed until you get a homogeneous fluffy mass.
- Place a frying pan over medium heat and melt the butter in it.
- Sift flour into it. Mix it with oil using a spatula or whisk and fry until light golden brown.
- As soon as small bubbles begin to appear on the surface, add sour cream.
- Stir, salt, pepper, add nutmeg.
- Cook, stirring constantly(!) over low(!) heat for 2-3 minutes, then add the beaten eggs and pre-grated cheese - not all, but half of the total amount.
- Cook for a few more minutes until the cheese has dissolved (remember to stir while doing so) and the sauce begins to thicken. Turn off the fire.
- Place the broccoli in a greased pan and pour the sauce over it. Sprinkle the remaining grated cheese on top.
- Bake at 200C for 20 minutes. Serve the finished casserole, sprinkled with finely chopped dill, sour cream or homemade tomato sauce.
Snack pie with yeast dough
Ingredients:
- Butter 200 g
- Milk 2 cups
- Sugar 7 tablespoons
- Wheat flour 500 g
- Dry yeast 7 g
- White cabbage1 kg
- Chicken egg4 pieces
- Salt1 tablespoon
- Olive oil 1 tablespoon
Cooking method:
- Remove the stick of butter from the refrigerator in advance - it should be soft.
- Chop the butter and two cups of flour into crumbs, then knead with your hands until it becomes plasticine.
- Heat one glass of milk, add sugar and yeast, mix well until completely dissolved. Read more:
- Mix all this with flour and chopped butter, and then add two more glasses of flour and salt.
- Knead the dough, it should become plastic and greasy and at the same time lag behind your hands.
- Cover the bowl with a towel and leave to rise for an hour and a half.
- Boil the eggs, cool, peel, and set aside. Boil water in a kettle.
- Chop the cabbage, add salt, squeeze, put in a saucepan, pour boiling water over it, leave for 30 minutes.
- Then drain the water, dissolve a tablespoon of butter and a tablespoon of olive oil in a frying pan, add cabbage, stir, pour in a glass of milk, add salt and simmer covered for about 30 minutes, stirring occasionally.
- When all the milk has evaporated and the cabbage begins to fry a little, turn off the stove, taste for salt, add salt if necessary, and let cool slightly.
- If the dough has risen, divide it into two parts. Grease a baking sheet with oil. Pour flour onto a board, roll half the dough in flour and roll it out with a rolling pin, also wiped with flour.
- Using a rolling pin, transfer the dough to a baking sheet (roll it onto the rolling pin, and after transferring it, unroll the dough).
- Using your palms, flatten the pan to form a baking sheet with a bottom and sides. Add as much cabbage as you can, crumble the eggs and cover with the other half of the dough.
- You can cut out monograms from the leftover dough and decorate the pie lid with them. Then you need to use a fork or toothpick to poke holes in the lid.
- Let the cake rest for about 15 minutes before placing it in a well-heated oven. Temperature 160 degrees Celsius.
- 5 minutes before the above time, remove the pie from the oven and brush its surface with the yolk whipped with sugar and milk.
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