What to make white cabbage?

How often do you buy a white cabbage? Most likely, only when going to cook borsch or cabbage stew. Some mistresses are also quissing. Perhaps this is the entire list of the most common dishes with cabbage. We offer you as wider than you can diversify the food of your family, using this pretty simple and cheap vegetable.

1

Schnitzeli cabbage

Delicious Schnitzels, which can be prepared only from one cabbage or, for example, start them with fried mushrooms or cheese.

• At the middle kochana cabbage remove the leaves and hide them with boiling water for softness. Leaves cut the rough parts that are found in the middle. Each leaf beat a little with a hammer so that it is easily folded.
• Sheets roll with flat converters of 10 * 5 cm or triangles. If you put the filling, then make the converters are a bit large in size.
• A glass of flour mix with a teaspoon of salt and cut every envelope schnitzel in flour.
• Then the schnitzels are fooled in a whipped with salt and pepper egg. Put salt and pepper to taste.
• Reveal the last stage with breadcrumbs.
• Frank cabbage schnitzels on hot vegetable oil to ruddy crust on both sides.
• To the schitzels serve sour cream sauce with garlic and greens.

2

Cabbage cutlets

Delicious cabbage cutlets are good at least in hot, even cold.

1. Small lips cabbage sink as much as possible. Cabbage float minutes on 5 boiling water, and then press her hands from excess moisture.
2. Add 2 or 3 eggs treated boiling water, handful of any finely chopped greenery (green onions - be sure), salt and pepper to taste. Also perepay the floor of a glass of ordinary mankey and mix thoroughly.
3. Give the cabbage minced 30 minutes so that the manka in it swelling.
4. Wet hands form oblong or round cutlets and cut them into the breading of their white superstars.
5. Fry the cutlets on vegetable oil on a skillet or bang them in the oven, laying out on baking paper.
6. To cabbage cutlets serve tomato sauce or mayonnaise, arched by spicy herbs.

3

Bay cake with cabbage

You will need such ordinary products:

• Cabbage - 500-600 g
• Onion - 1 pc.
• Onion green - 1 bundle.
• Oil - 2 tbsp.
• Eggs - 4 pcs.
• Sour cream - 1 cup.
• Mayonnaise - 0.5 glasses.
• Salt and pepper - to taste.
• Wheat flour - 5-6 tbsp.
• Basin for test - 1 tbsp.
• Dill - 1 bundle.

How to cook this cake:

1. Patch cabbage finely. Cut the onions and torn onion green. Mix all and spit and pepper.
2. Lay out the cabbage preparation into the baking form. It is pre-lubricated with vegetable or butter. Cabbage decompose the smooth layer.
3. Make liquid dough from eggs, sour cream, mayonnaise, flour and baking powder. Try it to salt and, if necessary, save.
4. Pour the dough with all the cabbage, trying to get the dough to fall on the entire surface of the filling.
5. Bake the cake of 40 minutes at a temperature of 200 degrees.
6. When feeding, sprinkle with chopped dill.

4

Kinok from cabbage

This dish is quite time-consuming in the manufacture, but this is so tasty. You can cook it even on a festive table - guests will certainly appreciate it.

Products:

• Cabbage medium size - 1 forks.
• Any meat minced meat - 300 g.
• Onions - 1 pc.
• Rice - 1/2 cup.
• Carrot - 1 pc.
• Celery root - 1 small piece.
• Shampignon mushrooms or white - 100 g
• Salt and pepper - to taste.
• Petrushka fresh - 1 medium bundle.
• Spices - garlic, bay leaf, peas pepper.
• Wine white dry - 0.5 glasses.
• Vegetable oil - 1 tbsp.
• Butter creamy and sour cream - 2 tbsp.
• Sukhari breaded from a white baton - 1 cup.

Detailed recipe:

1. Cabbage remove the first layer of the upper leaves, which are sometimes sluggish or damaged. Put the Kochan in such a magnitude to the pan so that when pouring it with water, the cabbage is completely covered with liquid.
2. Fill cabbage hot water to the top. Water spill a little. Boil cabbage entirely 15 minutes with very slow boiling. Remove the cabbage to the dish and let it cool. Water from cooking cabbage save.
3. Sharp thin knife cut the cabbage to the knockerel. Do it so that the cabbage can have small dense walls on the site, which will not give the cabbage to fall apart.
4. A large dish is shutter with two layers of gauze and turn the cabbage to it so that the resulting hole from the cut-off knocker is lower. Carefully remove all cabbage leaves out. As a result, you will have a peculiar rose from the cabbage leaves, interconnected by the residues of the bazers.
5. Boil until half ready. Together with onions and carrots, fry mushrooms on vegetation oil.
6. Mix rice, mince, mushrooms, onions, carrots, chopped parsley. Salt and pepper stuffing.
7. Lay the filling between the cabbage leaves and collect the last to the center. As a result, you will get the same kochan cabbage, but at the expense of the filling in inside - more than initially size.
8. So that the Kochan does not break up and the stuffing out of it did not fall out, wrap around the born of gauze and tie her ends in the center.
9. Put the bun in a saucepan and pour it with a decoction of cabbage with the addition of wine. Put garlic slice into the liquid, a couple of laurels, pieces of 3-4 peppers.
10. Bullion with cabbage to boil and boil 30 minutes.
11. Remove the cabbage from the broth and let it cool a little. Remove the gauze and shift the Kochan in a round form for baking.
12. Mix melted butter and sour cream. Save this mixture.
13. Deliver the whole cabbage prepared with a mixture and spray it with breadcrumbs.
14. Bake a bang in a hot oven 30 minutes before the appearance of a ruddy crust.
15. When feeding, cut the cabbage to the portion. Draw it in this way as you cut the cake - slices.
16. To the cabbage stuffed serve sour cream or any white sauce.

You will learn another dish from the cabbage, looking at this culinary video.