Savoy cabbage - 9 cooking recipes

This type of cabbage is unsuitable for canning, but it does not interfere with cooking with its use many different culinary masterpieces. She is well kept. Frozen does not lose its taste and useful properties. We offer the best recipes for cooking savoy cabbage.

How to cook cabbage rolls from savoy cabbage?

In these leaves, the dish turns out juicier and more tender than from white. The food is much more useful, because the head of cabbage contains many vitamins.

Ingredients:

• Savoy cabbage - head of cabbage;
• parsley;
• minced meat - 470 g;
• pepper;
• carrots - 2 pcs.;
• salt;
• egg - 1 pc.;
• onion - 2 pcs.;
• oil - 2 tbsp. melted spoons;
• rice - 0.5 cups;
• broth - 250 ml meat;
• onions - 45 g green.

Cooking:

1. Rinse the rice grains. Boil it.
2. Grate carrots. Chop the onion. Place carrot chips in the pan. Pour onion cubes. Pour in oil. Fry.
3. Separate the leaves from the head. Trim thickening.
4. Pour water into the pan. Add salt. Boil. Place sheets. Boil for three minutes.
5. Mix rice with minced meat. Add the roast. Mix.
6. Grind the teeth. Add to minced meat. Pour in the egg. Add salt. Sprinkle with pepper. Stir.
7. Chop greens. Combine with meat mass.
8. Take a spoon. Scoop up the meat mass. Put on a sheet. Tighten up. Tie with an onion feather, which is pre-doused with boiling water.
9. Place the blanks in the pan. Pour the broth. Close the cover. Put out. It will take an hour.

Stewed cabbage with vegetables

Due to the gentle type of cabbage, the dish tastes good.

Ingredients:

• salt;
• Savoy cabbage - 1 head of cabbage;
• dry herbs;
• tomatoes - 2 pcs.;
• garlic - 3 cloves;
• sugar - 1 tsp;
• Bulgarian pepper - 2 pcs.;
• carrots - 1 pc.;
• olive oil - 4 tbsp. spoons;
• pepper;
• onion - 2 heads;
• parsley - 4 branches.

Cooking:

1. Leaves that are on top, remove. For cooking, use only the whole, without damage to the sheet. To cut in half. Chop.
2. Pour oil into the stewpan. Chop the garlic cloves. Put in oil. To fry. Place a cabbage straw. Sprinkle with sugar. Stir. Toast.
3. Sprinkle herbs. To salt. Add black pepper. Mix.
4. Chop the onion. Grind the pepper. Grate the tomatoes. Grind carrots. Do not use the skin. Send to cabbage. Fry.

In a slow cooker

Good for kids and adults.

Ingredients:

• tomato - 1 pc.;
• pearl barley porridge - 1 cup ready;
• onion - 1 head;
• beans - 1 can;
• garlic - 3 cloves;
• tomato paste - 1 tbsp. a spoon;
• carrot - 1 pc.;
• cabbage - 1/4 fork.

Cooking:

1. Pour oil into the bowl. Set the "Frying" mode. Chop the onion. Send to the bowl. To fry.
2. Grate carrots. Use a grater for Korean carrots. Put in the bowl.
3. Chop the cabbage.
4. Slice the tomatoes. Send to the oven. Stir.
5. Place the beans.
6. Put the porridge out. Pour pasta. Add salt. Add spices.
7. Switch to the Baking program. Set the timer for half an hour.
8. Chop the cloves. To mix.

Stuffed meat

The fillet in cabbage turns out to be juicy, and thanks to cheese and mushrooms, the dish acquires unique taste.

Ingredients:

• cabbage - head of savoy;
• chicken fillet - 570 g;
• cheese - 210 g hard;
• champignons - 320 g;
• mushrooms - 12 g dry;
• broth - 470 ml;
• onion - 2 pcs.;
• oil - 35 ml vegetable;
• sugar - 5 g;
• cream - 75 ml greasy;
• garlic - 3 cloves;
• egg - 2 pcs. chicken;
• salt;
• wine - 110 ml dry white;
• marjoram - 1 teaspoon;
• flour - 2 tbsp. spoons;
• nutmeg - 2 tsp;
• oregano - 3 tsp dried;
• pepper.

Cooking:

1. Incise a head of cabbage on the side of the stalk. Open leaves slightly.
2. Put in salted water. Boil an hour.
3. Prepare a grater. Take a medium in size. Grind the cheese.
4. Pour in the eggs. Sprinkle nutmeg. Mix.
5. Grind the mushrooms.
6. Chop the garlic cloves.
7. Hot oil. Place the cloves in the pan. Fry. To get it. Place the mushrooms. Darken for seven minutes.
8. Pour marjoram. Pour in cream. Mix.
9. Cut fillet into layers. Beat off. Add salt. Sprinkle oregano.
10. Take the cheesecloth. Spread on the table. It should be several times larger than a head.
11. Uncover sheets in cabbage. Cut the stump.
12. Between the leaves, starting from the center, spread the filling. First mushrooms. Then stuffed with cheese.
13. Cut the chicken layers into three parts. Place between the leaves. The last two layers should be without filling.
14. Put the heads together.
15. Wrap tightly in gauze. To tie.
16. Pour mushrooms with water. Add the onion. To salt. Throw in oil.
17. Put the head out. Boil an hour.
18. Send to the oven. (180 gr.). Stand for half an hour.
19. Fry flour in a pan. Pour in the broth that remains after cooking. Sprinkle nutmeg. Add salt. Pour in the wine. Warm up.
20. Add sugar. Mix.
21. Chop cabbage. Pour over the sauce.

Simple salad with crab sticks

If you have never cooked from this variety, then start your acquaintance with a salad. Saturated, with mint, exquisite lightness, Savoy cabbage salad will take its rightful place in your diet.

Ingredients:

• garlic - 2 cloves;
• cabbage - 320 g savoy;
• crab sticks - 100 g;
• olive oil - 2 tbsp. spoons;
• walnut - 45 g walnut;
• mint - 35 g;
• lemon - 1 pc.

Cooking:

1. Chop cabbage.
2. Take the pan. Put nuts. Fry without oil.
3. Grind the teeth. Mint to tear.
4. Squeeze the juice from the lemon. Combine with oil. Put the garlic. Add spices. Stir.
5. Pour the vegetable with dressing. Mix. Insist a couple of hours.
6. Cut the crab sticks. Send the cubes to the cabbage. Mix.
7. Sprinkle with nuts.

Unusual borsch with savoy cabbage

If you want to reduce the cooking time of your favorite soup and diversify its taste, then replace the usual Savoy cabbage.

Ingredients:

• water - 2 liters;
• garlic - 2 cloves;
• cabbage - savoy forks;
• onion - 2 pcs.;
• paprika pepper - 1 pc.;
• beetroot - 1 pc.;
• potatoes - 5 pcs.;
• carrot - 1 pc.;
• tomato juice - 240 ml.

Cooking:

1. Chop one onion. It should be cubes.
2. Beetroot - with cubes. Place in a pan. Pour in water. Add salt. Boil.
3. Chop the potatoes. Send to vegetables.
4. Grind the second onion into slices, chop the paprika in the same way.
5. Put in a pan. Pour in oil. Fry.
6. Pour tomato juice. Put out. Send to the pan.
7. Chop the head out. Grind the cloves of garlic. Send to vegetables.
8. Boil. Add spices. Cover with a lid. Insist a quarter of an hour.

Casserole with cabbage, rice and beef

Savoy cabbage can be used to prepare a delicious, nutritious and healthy snack.

Ingredients:

• cabbage - head of savoy;
• Parmesan - 200 g;
• brown rice - 150 g;
• pepper;
• minced meat - 300 g beef;
• salt;
• carrot - 1 pc.;
• onion - 1 pc.;
• celery;
• oregano;
• tomato - 3 pcs.;
• parsley;
• paste - 1 tbsp. tomato spoon;
• olive oil - 5 tbsp. spoons.

Cooking:

1. Salt water. Put the head out. Boil. To get it. Disassemble into leaflets.
2. Boil rice grains. They should be half-prepared.
3. Chop the onion. Grind carrots. Chop the tomatoes.
4. Pour oil into the pan. Put vegetables. Put out.
5. Throw stuffing. Pour in the paste. Add pic Mix.
6. Sprinkle with herbs. To salt. Add spices. Mix.
7. Grate Parmesan.
8. Lubricate the mold with oil. Sprinkle with breadcrumbs.
9. Lay out part of the leaves, partially spread the frying, sprinkle with cheese chips. Repeat the process.
10. Preheat the oven. The temperature is 170 g.
11. Cook for half an hour.

Bacon Salad

Thin, curly leaves will give a beautiful look to the salad, and the taste will delight guests.

Ingredients:

• olive oil - 1 tbsp. a spoon;
• Savoy cabbage - 550 g;
• garlic - 2 cloves;
• egg - 1 pc.;
• lemon juice - 1 tsp;
• bacon - 220 g smoked.

Cooking:

1. Chop the cabbage. Send to boiling water. Hold a minute. Drain the liquid.
2. Place the cabbage in a salad bowl.
3. Chop the bacon. Fry thin plates with added oil. Put on the cabbage.
4. Boil an egg. Cut. Put snacks in the center.
5. Grind the teeth. Fry in oil. Pour on the vegetable together with the oil. Sprinkle with juice.
6. Serve immediately.

Tasty preparation for the winter

For harvesting use only late grade.

If you grow Savoy cabbage yourself, then cut it better after frost. Thanks to the cold, it will improve the taste. Remove from the beds only in dry weather.

Ingredients:

• sugar - 65 g;
• Savoy cabbage - forks;
• black pepper - 7 peas;
• water - 1 liter;
• salt - 50 g;
• vinegar - 300 ml (9%).

Cooking:

1. Remove integumentary leaves. Rinse the heads out. Chop.
2. Pour vinegar into the water. Sprinkle with salt. Add sugar. Add the peas. Mix. The crystals must dissolve.
3. Tamp the cabbage chips in the container. Pour marinade.
4. Close the lids. Store in a cool place.