Such a simple and modest cabbage is available all year round and in this, perhaps, its main advantage. The useful vitamins and trace elements contained in it practically do not collapse under long-term storage. With a craze for overseas citrus fruits, few people know that to cover the daily intake of vitamin C, it is sufficient to eat only 200 g of cabbage, and in sour milk it becomes even larger. Therefore salads from white cabbage should appear as often as possible on your table. And we will help you in this!
Recipe for salad from white cabbage in Korean
Ingredients:
- cabbage - 1 piece;
- carrots - 1 piece;
- onion - 1 piece;
- garlic - 2 pieces;
- chili pepper - 2 pcs .;
- ginger - 1 piece;
- daikon - 1 piece;
- vinegar 9% - 70 ml;
- sugar - 1 tbsp. a spoon;
- salt - 2 tbsp. spoons.
Preparation
With the head of cabbage we remove the top leaves, the rest cut into small "petals" and pickled. For brine in a liter of boiling water, dissolve art. a spoonful of salt and a spoonful of sugar and pour cabbage on this marinade . Cover with a plate and leave for the night.
In the morning we clean ginger, daikon and garlic and let's all go through the meat grinder. Onions cut into half rings, carrots three on a special grater for Korean carrots. With bitter peppers, we remove the seeds and chop them finely.
From the marinade we catch cabbage and mix it with other vegetables. Add salt and sugar. We mix again, stretching our hands to let the lettuce juice, and put it under oppression for 4 days. After transferring to glass jars and storing cabbage in Korean in the refrigerator.
Salad from fresh white cabbage
Ingredients:
- cabbage - 2.5 kg;
- carrots - 3 pieces;
- pepper sweet Bulgarian - 4 pcs .;
- onion red Yalta - 3 pcs .;
- sugar - 1 tbsp. a spoon;
- vinegar 9% - 70 ml;
- vegetable oil - 50 ml;
- salt - 1.5 tbsp. spoons.
Preparation
Cabbage thinly shred, carrots three on a large grater, and sweet pepper minced straw. Onions cut into half rings and mix all the vegetables in a large bowl. Season the salad with salt, vinegar, sugar and butter. A little priming hands, stir and let us brew for about 20 minutes. Of course, this amount of salad is difficult to eat right away, and it is not necessary. We transfer it to sterile cans, we close it with capron lids and hide it in the refrigerator. In a couple of days, the salad becomes even more delicious. But still keep it for more than a month is not worth it, and you will not be able to - so very a salad of white cabbage is appetizing, useful, and, not unimportantly, low-calorie!
Delicious salad of cabbage with fried meat
Ingredients:
- cabbage - 600 g;
- veal - 300 g;
- mayonnaise - 4 tbsp. spoons;
- carrots - 2 pieces;
- beet - 1 pc .;
- vegetable oil - 1 tbsp. a spoon;
- salt - 0.5 tbsp. spoons.
Preparation
Cabbage finely shred, carrots and beets three on a large grater. Vegetables are mixed in a large salad bowl, add salt and mnem hands, until the cabbage will not let the juice.
Cut the meat into small pieces, removing streaks and excess fat. Fry it on a well-heated frying pan with vegetable oil. Solim and pepper the meat only after a ruddy crust is formed. Fry for no more than 5 minutes, so it does not overdry. We shift the meat to vegetables, add mayonnaise and mix everything. Let the salad brew for 15 minutes in the fridge, and serve it to the table.
How to prepare a salad with cabbage, apples and celery?
Ingredients:
- cabbage - 500 g;
- apple - 1 piece;
- a stalk of celery - 1 piece;
- vegetable oil - 2 tbsp. spoons;
- sugar - 0.5 tbsp. spoons;
- apple bite - 0,25 st .;
- salt - to taste.
Preparation
Cabbage thinly shred and grind with salt. The apple, peeled and peeled, cut into strips, the celery stalk - half rings. Mix all the ingredients of the salad, season it with sugar and vinegar. And leave to stand for half an hour, after which the salad can be served.