Dishes of pickled cabbage: tasty, fast and useful

Salted or pickled cabbage is the most popular salting in our country, compete with her except cucumbers and tomatoes. But in terms of its culinary versatility they cabbage can hardly compete, because it is possible to make a lot of dishes, and not just to eat it as a snack.

Sauerkraut is known not only as our national dish, but also as a leader among vegetables and preparations on the content of vitamin C, so eat it very useful. The resulting lactic acid fermentation of cabbage product can also be eaten as a snack, and serve as a garnish, and use it to make salads and many tasty dishes. On the last we will discuss in this article.

Among the many advantages of sauerkraut, in addition to its excellent taste, and the fact that it normalizes intestinal microflora, promotes proper digestion and, thus, enhances the activity of the digestive tract as a whole, which is largely responsible for our health, beauty and wellbeing. However, it should be clarified: it is impossible to eat sauerkraut suffering from gastric ulcer and 12 duodenal ulcer, gallstones, and kidney failure.

In sauerkraut contains vitamins a, B1, B2, B3, B6, C, K, P, U (latest vitamin is very rare, it prevents the appearance of ulcers in the stomach and 12 duodenal ulcer). It is important that the substance-tumor effect (derived from C) To not only not destroyed during long-term storage, but also turns into vitamin C during the heat treatment. Also in sour cabbage contains iodine, iron, potassium, calcium, phosphorus, zinc and mn. other minerals, aminosilane, flavonoids, probiotics, fiber, enzymes, volatile.

The regular consumption of sauerkraut prevents the development of gastritis and peptic ulcer disease, improves the digestive tract, helps to lose weight (low calorie diet), has a bracing, anticarcinogenic and immunoprophylaxis action, prevents heart disease, increases stress, has a rejuvenating effect, tones the body, reduces cholesterol level in blood.

In General, to prepare the cabbage for the winter worthwhile, and, in addition to healthy snacks at your fingertips will always be a good basis for a lot of dishes.

From the history of sauerkraut: it is considered that there is sauerkraut in China, and the builders of the great wall of China ate pickled in rice wine cabbage back in the third century. From there, this dish is moved in Korean cuisine, where transformed into kimchi (very spicy pickled cabbage) and it came to our kitchen, where he acquired his national traits.

Recipes of dishes of pickled cabbage

Main dishes of pickled cabbage cooked in Poland (the most famous - bigos), and in Austria and in Germany (signature dish - pork knuckles with sauerkraut), and Romania (sarmale), and in many other countries.

Today we will talk about the most delicious and simple dishes of pickled cabbage, which can quickly be prepared for lunch or dinner.

The Bigos recipe sauerkraut with meat

You will need: sauerkraut, fresh cabbage, lean pork, smoked brisket, bacon, sausage, brine from cabbage, carrot, onion, spices, meat broth, vegetable oil.

How to cook bigos with meat. Chopped fresh cabbage, put it to simmer, add chopped carrots, separately, fry the onions. All meat is cut into small, add to the onions pork, fry. Separately, fry the bacon, sausage and bacon, then this mix. Put to meat products rinsed sauerkraut, pour the broth and a little brine, put fresh cabbage, season, stir, put all 5 minutes

You can cook bigos with only one kind of meat or remove any of its forms, at our discretion will still be very tasty!

In rural Russian cuisine has always been a popular main dish in which sauerkraut combined with potatoes and meat (could be combined only with potatoes).

Recipe potato-old with meat and sauerkraut

You will need: cabbage, potatoes, medium-sized, ribs or neck of pork, Bay leaf, peppercorn. Fry turns on one deep pan with a thick bottom and walls of meat, potatoes, cabbage, and then fold it all at once, put Laurel and pepper, pour the boiling water - it should cover the ingredients on 2cm, turn on low heat. To prepare the dish for at least an hour, you can then more.

Sauerkraut is very often combined, preparing main dishes with pork. No exception - the Estonian kitchen, in which there is a dish called "Mulgi-capsid".

Recipe "Mulgi-capsid" (sauerkraut braised in Estonian)

You will need: 1 kg of cabbage sauerkraut, 500g fat pork or bacon, 1-2 onions, 0.5 cups of pearl barley, 1 tsp. sugar.

How to make Mulgi-capsid. Large pieces cut into the meat, put in a pan with thick walls, put the cabbage, pour the cereal and not stirring, pour all the water (it should cover products at 0.5 cm). Put the pan in the oven, the oven on a medium heat for 3 to 5 hours, until the water has completely evaporated. Before serving in the finished dish is put fried in lard with chopped onion, added sugar and salt.

Sauerkraut for second courses can not only simmer. No less tasty it out burgers.

Recipe meatballs with pickled cabbage

You will need: 500g potatoes, 400g sauerkraut, 100g crushed crackers, 2-3 onions, 1 egg, 2 tbsp. oil, pepper, salt.

How to cook burgers from sauerkraut. In uniform boil the potatoes, just peel and grind hot grinder. Mix mashed potatoes and cabbage, finely chopped fried onions, beat the egg, add salt and pepper, mix minced meat. With wet hands to mould mince patties, bread them Sharjah and fry until taromenane in a pan with oil on both sides.

Of course, dishes and secondly cabbage can be combined with any kind of poultry, meat, fish and a variety of vegetables, offal (liver, heart, kidneys, and so on). We won't list all these recipes, but in the end I will talk about more than the original dish.

The recipe for spicy pickled cabbage braised with apples

You will need: 600g cabbage sauerkraut, 120ml Apple juice, 3-5 peppercorns allspice, 3 Bay leaves, 2 cloves of garlic, 1 onion and Apple, 0,5 lime/lemon, 1 tbsp. vegetable oil, 1 teaspoon of liquid honey, 0.5 tsp. cumin, 0,25 teaspoon of ground ginger, salt.

How to put out sour cabbage with apples. Chop the garlic coarsely, onion - diced or semicircles. Peel the Apple, cut it finely, sprinkle with lemon juice, squeeze out the pickle cabbage. Heat oil in a frying pan, fry the onions and garlic until soft, add the cumin, ginger, put Laurel and pepper, peas, stir. Add to the pan Apple and cabbage, pour the Apple juice, bring to boil, to minimize the fire, under cover to put out 10 minutes until crispy or 15 minutes until soft cabbage. Remove from the pan Laurel, put the honey and mix well, salt to taste, 2-3 min to warm up and immediately apply.

Cooking sauerkraut takes a little time, and the food turns out delicious and very useful. Cook such dishes of cabbage and be healthy and full of energy even in the cloudy and cold autumn and winter days!