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Cabbage dish with vegetables

Cabbage dish with vegetables

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I really like foods with a lot of vegetables, honestly I could live a long time without meat, I don't know if forever, but I don't miss it if I don't eat for a while :).
Now, especially in summer, I take full advantage of all that nature has to offer. This cabbage of mine, if you eat it, you don't even think that the meat is missing from it, it's so good, good.

  • a suitable cabbage
  • 2 teaspoons sea salt
  • 1 vanata
  • 1 small red pepper
  • 1 small green pepper
  • 2 onions
  • 1 red
  • 1 teaspoon dried dill
  • 2 teaspoons freshly chopped thyme
  • 3-4 tablespoons oil
  • 2 cups water
  • 1 cup of homemade tomato juice
  • salt and pepper to taste

Servings: 5

Preparation time: less than 90 minutes

RECIPE PREPARATION Cabbage dish with vegetables:

We cut the faithful cabbage, we put the fish in it, two teaspoons of coarse salt and we leave it like that until we prepare the vegetables.

We wash the vegetables well. Finely chopped onion and pepper, put them in oil.

During this time, peel the eggplant and cut it into slices, then cubes and put them to harden over the onion and pepper.

Let it cook for 5 minutes then add the peeled and chopped tomatoes.

Mix for 2-3 minutes with the tomatoes and then add the squeezed cabbage.

Add 2 cups of water and let it boil.

Being fresh summer cabbage does not require much cooking time.

Add if you need a little more salt, pepper and dried dill.

Towards the end, when the cabbage is almost cooked, add the freshly chopped thyme and the tomato juice.

Let it boil for about 10 minutes, make sure we have boiled cabbage and turn off the heat.

Serve hot with sour cream!

Have a great appetite!

Tips sites


If you want it to be more sour you can put a pinch of lemon salt

Ingredient Brussels sprouts and cauliflower in the oven (gratin):

  • 500 grams of brussels sprouts (which can be replaced with broccoli, Romanian cabbage or cauliflower, obtaining a whole cauliflower gratin)
  • 500 grams of cauliflower
  • 100 grams of Grana Padano cheese (that's what I used, you can also use Parmesan cheese but also a slightly drier Romanian cheese)
  • 3 tablespoons breadcrumbs
  • 20 grams of butter: 1 medium-sized onion, 40 grams of butter, 3 tablespoons of flour, 500 ml. of milk, salt, pepper, grated nutmeg to taste
  • 2 whole eggs

Preparation of Brussels sprouts and baked cauliflower (gratin):

1. Wash the greens well and the broken cauliflower in the bouquets, choose carefully dried leaves or other damage.

2. Put a pot of salted water on the fire and prepare a bowl of ice-cold water next to it, if possible put even a few ice cubes in it.

3. When the water boils, put it in the cauliflower pot and boil for 5 minutes.

4. In the 5 minutes & # 8222free & # 8221, until the cauliflower boils, cut the greens into quarters, sectioning through the spine.

5. As soon as the 5 minutes have elapsed, remove the cauliflower with a whisk, drain it well of the water and immerse it in the bowl with cold ice water.

Put the greens in the (same) pot and keep for exactly 3 minutes.

6. Remove to the same bowl with very cold water, possibly add a few more ice cubes. The purpose of this heat shock treatment applied to vegetables is to stop them from cooking too much in this phase and to keep their pleasant color.

7. Finely chop the onion, melt the butter in a saucepan and heat the milk separately. When the butter has melted, add the onion and cook until soft. Add the flour and mix quickly until it is impregnated with butter from the pan then quench immediately with the hot milk added a little and stirring constantly so as not to form lumps.

Boil this bechamel sauce until it thickens (prepared approx. As shown in the recipe Bechamel Sauce) then remove from the heat and season with salt and pepper to taste and about 1 teaspoon grated nutmeg.

Mounting the gratin

8. Turn on the oven and set it at 180 degrees Celsius.

Grate the cheese finely, keep two tablespoons aside and add the rest to the sauce.

Mix well to incorporate and allow the sauce to cool slightly.

9. Meanwhile, drain the vegetables very well (in a strainer) grease with butter and sprinkle with breadcrumbs the form in which the gratin will be cooked in the oven.

10. Beat the two eggs with a fork and add to the sauce, mixing well.

11. Carefully mix the brussels sprouts and cauliflower with the sauce and pour into the mold. Level it carefully and sprinkle on top with the remaining breadcrumbs and the 2 tablespoons of cheese kept. Spread on the surface and the remaining butter, in chips.


12. Place the gratin in the preheated oven at 180 degrees Celsius. Bake for about 45 minutes. That is, until it browns beautifully and the whole kitchen is filled with inviting aromas of good homemade food.


Serve hot. According to the preference, it can be a consistent garnish next to something meaty, but I say that it is not mustard, it is very good and full and on its own.

Cooked food recipes with fresh vegetables: tabbouleh

Experiment with this salad. It is inspired by Lebanese cuisine recipes. Serve this dish as a main course or as a side dish for chicken or pork dishes.

  • 2 cups of couscous
  • 2 large tomatoes
  • 1/2 cucumber
  • 1 red onion
  • 1 teaspoon parsley
  • the juice of a lime
  • 2 tablespoons olive oil
  • salt
  • pepper
  • Boil two cups of couscous in a pot.
  • Cut into small pieces, 2 large tomatoes, half a cucumber and a red onion.
  • Mix the vegetables and couscous with a teaspoon of parsley, lime juice, 2 tablespoons olive oil, salt and pepper.

Ready salad. A simple, filling, tasty recipe but most importantly, a quick recipe.

Is it possible to cook a main dish from this vegetable?

Initially, in cooking, this vegetable was used to prepare salads and cold snacks.

The application of the leaves of this Chinese guest has expanded significantly: with them prepare fillings for pies, soups, side dishes and main courses for the second.

Read about the best recipes for making soup, borscht and other first courses with cabbage from Beijing here.

Also, a variety of recipes for cooking the second dish can not enjoy (simpler and more delicious recipes from Beijing cabbage can be found here).

Toilet currant with sausages

Many traditional recipes offer salad cheese sauce.

This is a matter of personal choice.

Even in good cabbage there is always an excess of acid.

If desired, it can be neutralized by adding fresh vegetables.

Chopped onion fried in melted fat until golden brown.

Add sour cabbage and spices (eg, cinnamon, cumin, nutmeg, thyme, white and black pepper), as well as some liquids (water or broth).

You can add two slices peeled and cut into thin slices of apples.

After the dish is turned off for 10-15 minutes, add the chopped sausages.

Close the lid and cook for about two hours.

Cabbage dish with mushrooms

If you have never tried the combination of cabbage and mushrooms, you must prepare this simple, quick and fasting meal at least once. It can be made with fresh cabbage or sauerkraut, but you should keep in mind that pickled cabbage can be too sour and it should stay in cold water for a while. You can also use any kind of mushroom you like for this recipe.

  • 1 sauerkraut or fresh
  • 300 g mushrooms
  • 1 onion
  • 1 carrot
  • 150 ml broth
  • 2-3 tablespoons oil
  • salt
  • pepper
  • Bay leaves
  • dill for decoration

Leave the cabbage in cold water if it is too sour. Drain the cabbage and cut it into small pieces.

Finely chop the onion and grate the carrot. Peel a squash, grate it and slice it. Put a few tablespoons of oil in a bowl over high heat and sauté the onion and carrot with salt and pepper.

Add the cabbage, bay leaves and simmer. Add the broth or tomato paste. When the cabbage is almost cooked, put the mushrooms, they only need a few minutes to cook.

Finally, after the cabbage and mushrooms are hardened and the sauce has subsided, turn off the heat and add freshly chopped greens.

Serve with bread or polenta. Good appetite!

You have to see it too.

Cabbage & # 8211 benefits and properties

Cabbage is rich in vitamins, minerals, but also fiber. Red cabbage has an even higher nutritional value than green. It has more antioxidants and a higher amount of vitamin C, at least five times higher. It also contains more carotenoids.

Nutritional values

Only 1 cup (89 grams) of raw cabbage contains:

  • Calories: 22
  • Protein: 1 gram
  • Fiber: 2 grams
  • Vitamin K: 85% of RDA
  • Vitamin C: 54% of RDA
  • Folate: 10% of RDA
  • Manganese: 7% of RDA
  • Vitamin B6: 6% of RDA
  • Calcium: 4% of RDA
  • Potassium: 4% of RDA
  • Magnesium: 3% of RDA

Cabbage also contains small amounts of other micronutrients, including vitamin A, iron and riboflavin.

In addition, cabbage is rich in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds.

Maintains the health of the digestive system

Cabbage is full of intestinal-friendly insoluble fiber, a type of carbohydrate that cannot be broken down in the intestines. Insoluble fiber helps maintain healthy digestive system by adding volume to stools and promoting regular bowel movements

Moreover, cabbage is rich in soluble fiber, which studies have shown to increase the number of beneficial bacteria in the intestine. This is because fiber is the main source of fuel for friendly species such as Bifidobacteria and Lactobacilli.

These bacteria perform important functions, such as protecting the immune system and producing essential nutrients such as vitamins K2 and B12.

Red cabbage maintains heart health

Red cabbage

Red cabbage contains powerful compounds called anthocyanins. They give this delicious vegetable its color. Anthocyanins are plant pigments that belong to the flavonoid family.

Many studies have found a link between eating foods rich in this pigment and a reduced risk of heart disease.

In a study that included 93,600 women, the researchers found that those with a higher intake of anthocyanin-rich foods had a much lower risk of heart attack.

Increasing the intake of anthocyanins in the diet has also been shown to reduce blood pressure and the risk of coronary heart disease.

Reduces cholesterol levels

People with high cholesterol tend to have an increased risk of heart disease, especially when they have high levels of LDL & # 8222 bad & # 8221 cholesterol.

Cabbage contains two substances that studies have shown to lower unhealthy LDL cholesterol levels: soluble fiber and phytosterols.

Cabbage, ideal in weight loss diets

In addition to being healthy, cabbage is delicious. It can be eaten raw or cooked and added to a wide variety of dishes, such as salads, soups and stews. This versatile vegetable can even be fermented and turned into sauerkraut. The low number of calories, as well as the high nutritional content make cabbage the ideal food in diets.

In addition to being adaptable to many recipes, cabbage is extremely affordable. No matter how you prepare the cabbage, adding this cruciferous vegetable to the plate is a tasty way to help your health.

Hair care

Cabbage being rich in sulfur and silicon helps prevent hair drying. It also has a high content of vitamin A which acts as an antioxidant and promotes hair health and hair growth.

Cabbage dish with vegetables

I really like foods with a lot of vegetables, honestly I could live a long time without meat, I don't know if forever, but I don't miss it if I don't eat for a while :).
Now, especially in summer, I take full advantage of all that nature has to offer. This cabbage of mine, if you eat it, you don't even think that the meat is missing from it, it's so good, good.

For Cabbage dish with vegetables we need:

Method of preparation Cabbage dish with vegetables

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The created cabbage is cleaned of withered leaves, cut in two, then chopped into 2 cm pieces, then washed with more water. Bring water to a boil and when it boils, add the cabbage, mixing with a wooden spoon. Drained cabbage, drain, wash.

Peel a squash, grate it and cut it into 1 cm cubes. Chop the onion, grind the garlic and mix everything with salt until it becomes a paste.

The created cabbage is put in boiling bone broth, seasoned with salt, cumin, pepper, potatoes are added and the dish is covered. Boil until the potatoes are soft.

Make a rantas in which you put onions, garlic and finally paprika. Extinguish immediately with cold water and mix well with the whisk, then pour over the created cabbage meal, mix and leave to boil a little.
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Cabbage stew with vegetables - recipe


• 1 cabbage of 1 kg
• 3 potatoes
• 2 tomatoes
• 4 onions
• 200 g of peas
• 6-7 cloves of garlic
• 3 tablespoons oil
• 400 ml of water

• 1 red hot pepper
• 3 bay leaves
• 1 teaspoon of cumin
• 1 teaspoon of ginger
• 1 teaspoon of turmeric
• 1 teaspoon of hot paprika or pepper
• salt to taste

Finely chop the cabbage. Peel the potatoes and cut them into cubes with the tomatoes, and cut the onion into scales. Garlic can be given on a grater or through a special garlic crusher. Finely chop the hot pepper.

Prepare all the spices, to have them at hand. Put a high-walled pan on the stove at the right heat. Add the oil and add the hot peppers, bay leaves and cumin. After a few minutes, add the garlic and after a minute the onion and a pinch of salt. Let the onion harden a little, and when it has become transparent, add the turmeric and the other spices. Stir and leave the composition on the fire for another minute.

Then add the tomatoes and simmer for 10 minutes. Pour 200 ml of water and add the potatoes. Cover the pan with a lid and let the potatoes boil for about a quarter of an hour, or until the potatoes are half cooked. Then add the peas, cabbage and the rest of the water.

From this moment, leave the cabbage on the fire for 30 minutes, until it boils well and the liquid drops. Taste salt and spices.

The stew of cabbage and vegetables can be served hot, but it also goes cold, with polenta, bread, glue or cakes.