Violet cabbage: recipes for cooking, blanks for the winter

Here comes the time of violet cabbage. Everyone knows that this vegetable is considered very useful, because it is rich in vitamins. Also purple cabbage contains, enzymes, proteins, phytoncides, fiber. The benefits that this vegetable brings to the human body can be said for a very long time. But we suggest that you familiarize yourself with several recipes for its preparation.

Recipe # 1. Braised

Violet cabbage, the recipes of which are different, after losing heat it loses its beauty. But nevertheless, it is used in a stewed manner. So, we need:

two red bulbs;
three tbsp. l. vinegar wine (red);
8 buds of a carnation;
two st. l. butter;
pinch of cumin;
to taste salt;
kilo of red cabbage;
one art. l. Sahara;
half-onion green onions.

First, we clean and finely chop the onion. We take a pan with a thick bottom, melt the butter, and fry the onion for 5 minutes. Add sugar, cloves, cumin, vinegar. We cook 3-4 minutes, stirring, so that the sugar is dissolved.

Remove the top leaves from the cabbage, wash it, thinlyshred. We put in a pan with onions, cover, cook one hour on low heat, stirring occasionally. Season with pepper and salt to taste. Finely chop the washed onions. When serving, sprinkle cabbage with green onions.

Recipe № 2. Shchi

Violet cabbage, the recipes of which are usually very simple, can be used for cooking soup. To make them, we take such products:

1.5 liters of vegetable broth;
200 g of red cabbage;
2-3 pcs. medium potatoes;
50 g of mayonnaise;
40 g of tomato paste;
salt.

We prepare the soup in the following way. Well my potatoes, peel, cut. Violet cabbage is washed, shredded very finely. Broil the boil, add the potatoes. Then we throw cabbage, salt, cook for 10 minutes. When this time passes, add the tomato paste to the vegetables, cook everything until ready. When serving soup, season with mayonnaise.

Recipe No. 3. Salad

We offer to prepare a salad of purple cabbage, its recipe is very simple. We take:

red cabbage - 300 g;
carrot fresh (medium) - one piece;
onion - one piece;
fresh tomatoes - two;
Bulgarian pepper - two pieces;
greens - to taste;
pepper black (ground), salt, sugar - to taste;
cold boiled water - 1/4 l;
vinegar dining room 9% - to taste;
vegetable oil - five st. l.

The process of preparing this. Purple cabbage thinly shredded. We wash the pepper, cleanse the seeds, cut into thin strips. We wash tomatoes, we dry it. We cut with thin plates. Peel the onions and cut into half rings. We clean carrots, three on a grater (medium).

Well my green, dried, finely chopped. We brew vinegar in water to your taste. All the vegetables are put in a fairly large bowl. Solim, pepper. We pour out sugar, grease with vegetable oil. We pour in the acetic water, mix the salad well. We try to taste, if there is not enough some seasoning, then add, taking into account that the taste of the salad should be pleasantly sweet and sour. We put in the refrigerator to insist for at least an hour. Stirred before serving.

Recipe # 4. Marinated

You have a purple cabbage in your house? Recipes for cooking on their list also contain a dish like pickling vegetables. Therefore, we offer you one of them. We take the following ingredients:

purple cabbage - kilo (chopped);
four tsp. fine salt;
two peas of sweet pepper;
one or two peas of black pepper;
one bay leaf;
four tsp. Sahara;
one art. l. essences of acetic.

For pickling choose tight kochany. We clean cabbage, shinkuem thin straws. We weigh the quantity of chopped cabbage, add salt (1 kg two tablespoons). Stir in a large container, leave for two or three hours. During this time the cabbage will allocate the juice and become soft. We put it in jars with spices: black and fragrant pepper and bay leaf.

Marinade is prepared this way: boil water, dissolve salt (two tablespoons), sugar (four tsp), acetic essence (one item of l.). All this per liter of water. We cool. Fill with cooled marinade cans filled with cabbage, cover with lids, pasteurized. 20 minutes a half-liter jar, 30 minutes - liter, 50 minutes - three liters, from the moment when the water temperature will be 85 degrees.

We roll up the cans with metal lids, turn them over, cover them, leave them to cool completely.

Recipe number 5. Sour Cherry

Violet cabbage, the recipes of which are not surprising, can be fermented with plums. Thanks to them, its taste will become very original.

We take:

three kilos of cabbage;
kilo sink;
two and a half centuries. l. Sahara;
five st. l. salts;
one art. vinegar of wine (apple);
10 pieces. peas pepper black;
15-20 pcs. peas of sweet pepper;
five pcs. bay leaf;
10 buds of a carnation;
3-3.5 tbsp. water.

Violet cabbage for the winter with plums is preparedeasily. My plums, cut in half, remove the stone. We remove the outer leaves from the cabbage, shredding it with thin straws. Sprinkle with salt, lightly with my hands.

We prepare the marinade: sugar with spices are added to the water, put on fire, let it boil, cook for 10 minutes. Remove from heat, add vinegar, mix.

We spread cabbage in liter jars,we shift it with halves of plums, tightly compact until juice appears. We fill the jars with marinade, pre-filtered, tightly closed, put in a warm bright place. We open the cans on the second day, we arrange in a bowl, so that the excess marinade was to flow out.

The end of the sour will be indicated by the termination of marinade leakage. Banks with cabbage are rearranged in a cool dry place. In four or six days, the cabbage will be ready.

Conclusion

Because purple cabbage is very useful, evenmore than white-headed, we recommend to find time and prepare a fresh salad from it or make preparations for the winter, so that your relatives receive the next necessary portion of vitamins.

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