Cabbage side dishes. Delicious recipes for preparing white cabbage Garnish of white cabbage for pork

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- vegetable oil – 0.2 cups
- onions - 4-5 bulbs
- curry powder - 1 tbsp. l.
- cumin, ground red pepper - 1/2 tsp each.
- bay leaf - 2 leaves
- cloves - 4-5 buds
- cabbage - 600 g
- potatoes - 4-5 tubers
- tomato paste - 100 g
- broth or water - 1 glass
- salt - to taste

Heat the oil in a deep bowl, lightly fry the onion cut into rings in it. Dissolve the curry powder and simmer for 3-4 minutes over low heat so that it retains its aroma. Then add the rest of the seasonings, shredded cabbage and simmer everything with continuous stirring for 10 minutes.
Cut the potatoes into cubes and add to the pan along with tomato paste, broth or water. Cook the dish over low heat until done.
Before serving, remove bay leaves and cloves and season with salt.

- cabbage - 1 head
- tomatoes - 5 pcs.
- bell pepper - 5 pcs.
- onions - 3 pcs.
- leek - 1 pc.

Chop the white cabbage and cut the pepper into slices. Remove the thin skin from the tomatoes that have been doused in boiling water and mash in a plate. Finely chop the onion, cut the leek into “penny pieces” and disassemble into rings. Chop the green part of the leek. Pour water into the bottom of a thick-walled pan. Throw chopped onion into the pan, then pepper, chopped thick parts of cabbage leaf.
When they become soft, add shredded thin leaves of cabbage. Remove them from the heat as soon as they become limp. Pour well-mashed fresh tomatoes over the cabbage in a saucepan (without heating). Add allspice, bay leaf, cloves.
Cover the finished dish thickly with chopped leek rings.

- fresh cilantro - 2 sprigs
- zest of half a lemon
- starch - 1 tsp.
- broccoli - 150 g
- cauliflower - 150 g
- bell pepper - half a pod

Immerse broccoli and cauliflower separately in boiling water for 30 seconds, then drain in a colander. Cut the bell pepper into strips and quickly fry in vegetable oil. Place pineapple, cilantro and zest in a blender and chop.
Heat a frying pan, add the mixture from the blender, add starch and mix. Cook until the mixture thickens. Gently place broccoli and cauliflower into the sauce and heat through.

- broccoli - 700 g
- Chinese mushrooms (dried) - 30 g
- onions - 2 pcs.

- fresh ginger (3 cm long) - 1 pc.
- bean curd tofu - 200 g
- vegetable broth - 300 ml
- soy sauce - 4 tbsp. l.
- starch - 2 tsp.
- almonds - 3 tbsp. l.
- sugar - 1 pinch.

Soak mushrooms in warm water until softened, chop finely. Peel the onion and ginger, cut the onion into thin rings, and the ginger into strips. Wash the broccoli and divide into florets. Heat the oil in a wok or deep frying pan and fry the prepared ingredients, except mushrooms, for 3 minutes. Cut the tofu into cubes and add to the pan. Place mushrooms there, pour in soy sauce and sprinkle with sugar. Pour in the broth.
Cook everything together for 10 minutes. under the lid. Dilute the starch in a small amount of cold water and add to the pan.
Chop the almonds with a knife and fry for 2 minutes. in a separate frying pan without fat and place in a bowl with broccoli.
Serve rice separately.

- broccoli - 450 g
- olive oil - 2 tbsp. l.
- garlic - 2 cloves
- dried red chilies (seeded and ground) - 2 pcs.
- salt - to taste

Select a dense head of cabbage, cut the thick branches in half lengthwise, then place the entire broccoli in a pan of boiling salted water and boil for 2 minutes. Then drain the water and rinse the cabbage under cold running water. Heat the olive oil in a heavy-bottomed skillet large enough to fit all the cabbage in one layer.
Place the garlic and chilies in a frying pan over medium heat for 3-4 minutes. After this, add the broccoli, simmer it in oil and reduce the heat.
Pour in half a glass of water, add salt, tightly cover the pan with a lid and simmer over low heat for 20 minutes, carefully turning 2-3 times, until it becomes soft.
If necessary, open the pan and let the liquid simmer.
Serve the finished cabbage hot or warm.

- broccoli - 600 g
- garlic - 3 cloves
- monosodium glutamate or Vegeta - 1/4 tsp.
- vegetable oil - 4 tbsp. l.
- salt - to taste
- parsley - to taste.

Wash the broccoli and divide into florets. Peel and chop the garlic. Fry broccoli in 2 tablespoons of oil heated to 160°C for 5 minutes. Remove and let the oil drain.
Fry the garlic in the remaining oil, then add 3 cups of water, salt, MSG and broccoli. Simmer, stirring constantly, until done.
When serving, decorate with greens.

- broccoli - 1 head
- salt, pepper (ground), paprika - to taste
- cheese (cheddar type) - 100 g
- processed cheese - 50-70 g
- milk - 200 g
- flour - 1 tbsp. l.
- butter - 30 g.

We separate the broccoli into florets, put it in a double boiler for 15-20 minutes, you can sprinkle with lemon juice.
While it's cooking, make the sauce. Grate the Cheddar and chop the processed cheese into pieces. Fry the flour in butter and when the flour is all mixed, add milk (the preparation method is the same as for bechamel sauce). Place all the cheese into the resulting sauce and cook, stirring, until the cheese dissolves, season with salt, pepper, and paprika.
We take out the finished broccoli, pour the sauce over it and serve hot to the table.

- water - 3 glasses
- fresh peeled and grated ginger root - 1 cm
- broccoli - 500 g
- dried black winter mushrooms - 12 pcs.
- brown sugar - 1 tsp.
- peanut butter - 2 tbsp. l.
for the sauce:
- oyster sauce - 1 tsp.
- light soy sauce - 1 tsp.
- corn flour (starch) - 1 tsp.
- sesame oil - 1 tsp.
- Chinese vegetable broth - 1/2 cup
- ground white pepper - to taste.

Add chopped ginger and broccoli florets to boiling water and cook for 4 minutes. Remove the broccoli with a slotted spoon, drain and place in a warm place. To the remaining broth, add sugar, mushrooms, previously soaked in hot water for 25 minutes and dried, water and cook for another 6 minutes. Remove the mushrooms, dry them, squeeze them and cut off the stems. Place the mushrooms in the center of the dish and place the dish in a warm place.
Heat peanut oil in a frying pan, add broccoli and fry for 2-3 minutes. Then remove the broccoli, drain the oil and arrange it around the mushrooms. Place in a warm place.
Combine sauce ingredients, bring to a boil and simmer for 3 minutes.
Pour the resulting sauce over the vegetables and serve immediately.

- cauliflower - 800 g
- lemon juice - 1 tbsp. l.
- Gouda cheese - 100 g
- flour and butter - 1 tbsp. l.
- milk - 1/2 cup

- salt - 1/2 tsp.
- nutmeg - a pinch
- egg (yolk) - 1 pc.
- butter - 1 tbsp. l.
- breadcrumbs - 2 tbsp. l.
- parsley - to taste.

Boil the cabbage in 2 liters of salted water, covered with a lid, for 15 minutes. Then put it in a colander and keep it over the steam so that it does not cool down. Grate the cheese. Melt butter, add flour and fry it. Add broth little by little and bring to a boil. Add milk, stirring with a whisk, add cheese and nutmeg, add salt and cook over low heat for 8 minutes.
Mix the yolk with 2-3 spoons of sauce and also add it.
Melt the butter and fry the crumbs or crackers in it.
Mix cabbage with breadcrumbs and season with sauce.
You can serve meatballs and mashed potatoes with cabbage.

- canned pineapple - 50 g
- cilantro (sprigs) - 2 pcs.
- zest - 1/2 lemon
- starch - 1 tsp.
- cauliflower - 300 g
- bell pepper - 1/2 pcs.
- vegetable oil - 1 tbsp. l.

Immerse the cauliflower in boiling water for a minute, then drain in a colander. Cut the bell pepper into strips and quickly fry in vegetable oil. For the sauce, place the canned pineapple along with the liquid, cilantro and zest in a blender and chop.
Heat the frying pan, add the mixture from the blender, gradually add a spoonful of starch and mix. Cook until the mixture thickens.
Carefully place the cauliflower into the hot sauce and heat through.
Place both types of cabbage on a plate, garnish with pepper strips.

- shrimp (peeled) - 300 g
- champignons - 300 g
- cauliflower - 500 g
- sweet pepper - 1 pc.
- vegetable oil - 2 tbsp. l.
- starch - 1 tbsp. l.
- leek - 50 g
- garlic - 1 clove
- sugar - 1 tsp.
- soy sauce - tbsp. l.

Cut the champignons in half lengthwise, the peppers into rings. Divide the cauliflower into florets. Chop the leek. Pour 1 tbsp into a heated wok pan. l. oil and, stirring, fry shrimp, cabbage, peppers, mushrooms, and onions alternately. Place the finished ingredients on a wire rack placed in a frying pan.
Crush the garlic, dissolve the starch in cold water.
Add sugar, pepper, salt, garlic and starch to the remaining butter. Add soy sauce and simmer, stirring, for 3-4 minutes. over low heat.
Serve the finished dish with the resulting sauce.

- mushrooms - 500 g
- hard cheese - 300 g
- milk - 1 glass
- butter - 100 g
- salt - to taste.

Disassemble the cabbage into inflorescences, rinse with warm water and pour in 100 ml of milk. Simmer for 10 minutes.
In a separate bowl, stew the mushrooms. Pour the rest of the milk into the cabbage, add butter and add mushrooms, salt. Simmer for another 2 minutes.

- cauliflower (head) - 1 pc.
- cream - 1 glass
- wheat flour - 4 tsp.
- egg - 2 pcs.
- cheese (grated) - 2 tbsp. l.

- salt - to taste.

Boil the cabbage, cool, and separate into inflorescences. Boil a glass of broth, pour a mixture of cream and flour into it in a thin stream. Pre-sauté the flour in a hot frying pan until slightly brownish. As soon as the sauce thickens, add a spoonful of butter and salt. Let cool, beat in the eggs.
Place the cabbage in layers in a mold greased with oil and sprinkled with breadcrumbs, pour sauce over each layer.
Brush with egg, sprinkle with grated cheese, drizzle with oil and bake in the oven until golden brown.

- broccoli (or cauliflower) - 500 g
- peanut (or other vegetable) oil - 2 tbsp. l.
- sesame oil - 2 tbsp. l.
- garlic - 5 cloves
- roasted sesame seeds - 1 tbsp. l.

Peel the garlic and cut it very thin. Remove too thick parts and dense leaves from broccoli. Bring a large amount of salted water to a boil, immerse the broccoli in it. Cover with a lid, bring to a boil again, then remove the lid and cook the cabbage for 2 minutes. Drain the water.
Heat both types of oil in a frying pan over medium heat. Fry the garlic for 2-3 minutes, stirring, until golden brown. Add the cabbage and cook for another 2-3 minutes, tossing frequently, until the florets are soaked in the garlic oil.
Serve immediately, sprinkle with sesame seeds.

- cabbage - 500 g
- semolina - 2 tbsp. l.
- ground crackers - 2 tbsp. l.
- salt - to taste
- vegetable oil - 3 tbsp. l.
- water - 1/2 cup

Finely chop the cabbage, put it in a saucepan, add water, 1 tablespoon of vegetable oil and simmer until half cooked. Pour semolina into the boiling mass in a thin stream, cook, stirring continuously for 10-15 minutes, cool slightly, add salt, stir and cool.
Form oval cutlets, bread them in breadcrumbs, and fry.

- olive oil - 2 tbsp. l.
- onion (red, finely chopped) - 1 pc.
- sweet red pepper - 1 pc.
- garlic (crushed) - 1 clove
- thyme (finely chopped) - 1 tsp.
- red wine - 1/3 cup
- tomatoes (peeled and chopped) - 500 g
- vegetable broth - 1/2 cup
- red wine vinegar - 1 tbsp. l.
- brown sugar - 1 tbsp. l.
- broccoli (chopped) - 500 g
- tomato paste - 2 tbsp. l.
- olives (pitted) - 55 g
- capers - 1 tbsp. l.
- basil (finely chopped) - 1 tbsp. l.

In a large saucepan, fry the onion, bell pepper, garlic and thyme in olive oil for 6-8 minutes until golden brown. Pour in the wine and simmer over high heat for 2-3 minutes. Add tomatoes, vegetable broth, vinegar and sugar. Mix well, cover and simmer the sauce over low heat for 20 minutes.
Steam the broccoli for 5 minutes until almost done, combine with the prepared tomato sauce, add tomato paste, olives, capers and basil.
Simmer for another 3-4 minutes, remove from heat and cool to room temperature before serving.

- cauliflower - 1 kg
- fresh mushrooms (champignons can be used) - 500 g
- cheese (grated) - 2 tbsp. l.
- vegetable oil - 2 tbsp. l.
- egg - 1 pc.
- sour cream - 1 glass
- parsley - to taste
- salt - to taste.

Disassemble the cabbage into inflorescences, dip in salted water for 10-15 minutes, rinse with running cold water, boil until tender, drain in a colander.
Boil the mushrooms, cut into slices, fry in oil.
Place half the amount of cabbage in a greased and breaded pan, then the mushrooms and another layer of cabbage.
Sprinkle with grated cheese, pour in sour cream, beaten with egg, and bake in the oven.

- Chinese cabbage - 750 g
- cream - 150 ml
- oat flakes - 125 g
- garlic - 1 clove
- Gouda cheese (grated) - 125 g
- salt, pepper - to taste
- nutmeg - to taste
- butter - 3 tbsp. l.
- vegetable broth - 250 ml
- parsley (greens) - 2 tbsp. l.

Cut the cabbage in half lengthwise, blanch in salted water for 3 minutes, remove, drain in a colander and rinse with cold water. Boil the cream and mix with the cereal. Chop the garlic and add to the flakes. Leave for 10 minutes. Add cheese. Season with salt, pepper and nutmeg.
Grease the pan with 1 teaspoon of oil. Place the cabbage there, cut side up, and top with oatmeal. Spread the remaining butter in the flakes on top and pour in the broth.
Bake in the oven for 20 minutes at 220 degrees. WITH.
Serve sprinkled with parsley leaves.

- Chinese cabbage - 350 g
- black grapes - 125 g
- lean smoked meat (ham or chicken) - 200 g
- mayonnaise (low-fat) - 3 tbsp. l.
- orange - 3 pcs.
- natural yogurt (low-fat) - 150 g
- grapefruit - 1 pc.
- cognac - 1 tbsp. l.
- salt, black pepper (ground) - to taste.

Cut off the cabbage stalk and tear off the leaves. Wash them and let them drain. Place in a bowl and set aside. Cut the smoked meat into strips and mix with cabbage leaves.
Peel the oranges and grapefruit, remove the transparent skin from individual segments and squeeze the juice from the remaining pulp. Add the wedges to the cabbage and stir.
Cut the grapes in half and remove the seeds. Add grapes to cabbage.
In a bowl, mix citrus juice, yogurt, mayonnaise and cognac. Add salt and pepper to taste and stir.
Pour dressing over salad and stir.
Serve immediately or cover and refrigerate before serving.

- butter - 2 tbsp. l.
- flour - 2 tbsp. l.
- milk - 1 glass
- cream - 2 tbsp. l.
- ground black pepper, nutmeg, salt - to taste
- lemon juice - 1 tbsp. l. m- grated cheese - 2 tbsp. l.

Boil peeled, washed Brussels sprouts in lightly salted water so that they do not boil (several minutes).
For the bechamel sauce: Lightly fry the flour in butter, add milk and cream. Let the sauce sit until it thickens. Season with pepper, nutmeg and lemon juice.
Pour the resulting sauce over the Brussels sprouts, simmer a little, and then sprinkle with grated cheese.

- semolina - 1 cup
- milk - 1 glass
- white cabbage - 1 kg.
- butter - 200 g
- egg - 2 pcs.
- salt
- pepper - to taste.

Mix semolina and milk. Finely chop the cabbage and, after adding salt, mash well with your hands. Melt the butter and pour into the semolina. Stir. Beat in 2 eggs. Stir. Add salt and pepper.
Grease a frying pan with oil and add the mixture.
Bake at 220-250 degrees for 25-30 minutes.

- cabbage - 1 head
- fat - 100 g
- red tomatoes - 2-3 pcs.
- potatoes - 500 g
- eggs - 3
- milk - 350 g
- pepper, salt to taste.

Chop the cabbage, add salt, rub with your hands and squeeze, then pour in 1/2 cup of water, add fat and simmer until soft. If necessary, add a little more water. Add tomatoes, peeled and finely chopped, sprinkle with ground black pepper. Separately, fry the potatoes, cut into slices.
Place half of the cabbage mixture on a greased baking sheet or frying pan, then the potatoes and the remaining cabbage mixture on top.
Pour the casserole with eggs beaten with milk, add salt and bake in a hot oven.

- cabbage - 1 head
- bulbs - 2 - 3
- fat - 150 g
- eggs - 6
- grated cheese - 100 g
- rice - 150 g
- water - 450 g
- pepper, salt.

Disassemble the head of cabbage into individual leaves, remove the stalk and the rough part of the petioles. Boil in salted water until soft. Then drain in a colander and let the water drain. Lightly fry the onions, add rice and fry too. Remove from heat, mix with finely chopped onion, chopped eggs, grated cheese, salt, black pepper and parsley.
Place layers of cabbage leaves and rice mixture on a greased baking sheet, placing the cabbage layer last. Fill with hot water and place in the oven.
Bring until almost done, pour in eggs beaten with grated cheese, and bake again.

- white cabbage - 2 kg
- butter - 60 g
- finely chopped onion - 50 g
- wheat flour - 75 g
- a little ground allspice
- milk - 450 g
- bay leaf - 1
- grated cheese - 150 g
- bread crumbs - 60 g
- salt to taste.

Chop the cabbage, put in boiling water and cook for 10 minutes. Drain in a colander. Melt the butter in a frying pan and fry the onion in it for 5 minutes. Add flour, salt and pepper. Stir well. Pour in milk in a thin stream, stirring continuously until it boils. Add bay leaf and cook over low heat for 20 minutes. Remove bay leaf and add 3/4 cup grated cheese.
Mix with cabbage, salt to taste and place on a high baking sheet.
Sprinkle the remaining cheese mixed with breadcrumbs on top and place the baking sheet in a preheated oven (up to 210 degrees C) for 15 minutes and keep there until the cabbage is slightly browned on top.

- a head of sauerkraut
- fat - 100 g
- rice - 75 g
- grated cheese or feta cheese - 50 g
- chopped parsley
- milk - 350 g
- eggs – 3 pcs.
- salt.

Cut a head of sauerkraut into strips and simmer until soft, adding half the fat and a little cabbage brine. Boil the rice in salted water, sprinkle it with grated cheese or crushed feta cheese, add finely chopped parsley and black pepper to taste, stir well.
Place half of the prepared cabbage on a greased baking sheet. Spread the rice on top in an even layer and cover it with the remaining cabbage.
Pour fresh milk beaten with eggs on top of the moussaka and bake until golden brown in a hot oven.

- cabbage - 500 g
- butter - 30 g
- sauce - 150 g
- cheese - 20 g
- ground crackers - 10 g
- flour - 10 g
- salt.

Separate the cabbage head into individual leaves and cook in salted water for 30 minutes. After this, put it on a sieve and squeeze it out.
Fold each sheet into an envelope and roll in flour; fry in oil, pour in milk sauce, sprinkle with grated cheese and breadcrumbs, sprinkle with oil and bake in the oven (10-15 minutes).

- cabbage - 600 g
- milk - 400 g
- butter or margarine - 30 g
- cheese - 40 g
- sugar - 20 g
- cinnamon, salt.

Boil finely shredded cabbage until soft, drain in a colander, let the water drain completely and squeeze lightly.
Place in a greased portioned frying pan, pour in milk, sprinkle with grated cheese, sugar, cinnamon and bake in a hot oven.

- kohlrabi - 4 pcs.
- chicken (fillet) - 4 kg
- salt, pepper - to taste
- champignons - 100 g
- carrots - 100 g
- young pea pods -100 g
- vegetable oil - 1 tbsp. l.
- cream - 250 ml
- fresh homemade cheese - 1 glass
- chopped parsley - to taste
- vegetable broth - 1/2 cup.

Peel the kohlrabi and cut out the core. Chop the pulp. Blanch the vegetables. Cut the chicken fillet into cubes and season with salt and pepper. Wash, peel and chop the vegetables. Fry the fillet in hot oil. Mix with vegetables and simmer lightly. Add 100 ml cream and 1 tbsp. spoon of cheese. Heat until cheese is melted. Sprinkle with parsley. Salt and pepper. Fill with kohlrabi with this minced meat.
Heat the oven to 200 gr. C. Fill an oiled mold with stuffed kohlrabi, cubes of cabbage pulp and add broth. Place in the oven to bake for 25 minutes.
Make a puree from the broth and kohlrabi cubes, add the remaining cheese and cream.
Serve with stuffed kohlrabi.

- kohlrabi – 1 kg
- butter - 140 g
- egg (hard-boiled) - 2 pcs.
- breadcrumbs - 1/2 cup
- lemon juice
- salt.

Peel the kohlrabi, rinse, place in boiling salted water and cook until tender, then remove from the water, cut into slices or strips and serve with breadcrumb sauce.
Preparing the rusk sauce. Melt the butter in a hot frying pan, add crushed crackers, sifted through a sieve, fry them until golden brown, add salt, add finely chopped eggs, lemon juice, mix everything.
Serve the sauce in a gravy boat.

- kohlrabi - 4-5 pcs.
- butter -2 tbsp. l.
- wheat flour - 2 tbsp. l.
- sour cream - 1/2 cup
- tomato puree - 2 tsp.
- pepper - to taste
- salt and cinnamon - to taste.

Peel the kohlrabi, cut into small slices, add salt, bread in flour and lightly fry in oil. Then put it in a saucepan, add ground pepper, cinnamon and season with sour cream mixed with tomato puree.
Simmer the kohlrabi covered over low heat for 40 minutes.
When serving, sprinkle with parsley or dill.

- white cabbage - 400 g
- sugar - 40 g
- salt - 10 g
- flour - 20 g
- fat - 40 g
- bacon - 20 g
- onion - 60 g
- cumin - to taste
- vinegar.

Place the washed cabbage, cut into narrow strips, into a sieve and dry. Then finely chop the onion and lightly simmer it with diced bacon. Add cabbage. Instead of water, it is better to add a little meat broth, add salt, add cumin and simmer.
When the cabbage becomes soft, sprinkle with a little flour, add sugar and sprinkle with boiled vinegar.
At the end of the stew, mix everything well, let the cabbage boil again over low heat and remove from the stove.

- beef - 200 g
- pork - 200 g
- kohlrabi - 10-15 pcs.
- onions - 1 pc.
- rice - 50 g
- tomato paste - 50 g
- butter - 100 ml
- parsley and dill - to taste
- salt and pepper - to taste
for the sauce:
- butter - 1 tbsp. l.
- flour - 1.5 tbsp. l.
- bone broth or water - 1 l
- sour cream - 5 tbsp. l.

Peel the kohlrabi, cut the top and remove the core. Pass the washed meat through a meat grinder along with sautéed onions, mix with scalded rice and finely chopped parsley, add salt and pepper and mix everything well. Stuff the kohlrabi with minced meat, fry on all sides until golden brown and place in a shallow pan.
In the fat in which the kohlrabi was fried, add tomato paste and flour mixed with oil, dilute with bone broth or boiling water. Add salt to the resulting sauce, strain over the kohlrabi and cook over low heat.
Place the almost finished kohlrabi in the oven for 20 minutes.
Serve with yogurt or fresh sour cream in a gravy boat.

- sturgeon - 100 g
- white cabbage - 150 g
- butter - 1-2 tbsp. l.
- onion - 1 onion
- tomato - 1-2 tsp.
- sugar - 1 tsp.
- pickled mushrooms - 2 tbsp. l.
- capers - 10 g
- pickles - 1 pc.
- olives - 4-5 pcs.
- grated cheese - 1 tsp.
- lemon - 1-2 slices
- olives - 4-5 pcs.
- parsley - to taste

Shred the cabbage and simmer with butter, tomato and sugar. Place half of it in a portioned frying pan greased with butter.
Place 3-4 pieces of poached fish, mushrooms, capers, pickled cucumbers, peeled and seeded and cut into cubes, sautéed onions and pitted olives on top.
Place the remaining cabbage on top and smooth the surface with a knife. Sprinkle with grated cheese, drizzle with melted butter and bake in the oven.
Before serving, garnish with lemon slices, olives, herbs and gherkins.

- Brussels sprouts - 500 g
- butter - 4 tbsp. l.
- salt
- pepper - to taste
- nutmeg (grated) - to taste
- breadcrumbs - 4 tbsp. l.
- cheese (grated) - 80 g.

Peel, wash and boil the cabbage in a small amount of salted water until tender, without boiling. Heat half the oil, dip the cabbage in it and season with salt, pepper and nutmeg. Place the cabbage in a mold and place in a warm place.
Heat the remaining oil and fry the breadcrumbs in it until crispy. Mix the fried crackers and cheese and sprinkle the mixture over the cabbage.
Serve with jacket potatoes or as a side dish for meat.

- Brussels sprouts - 500 g
- butter 1 tbsp. l.
- meat broth - 1 glass
- cream - 1 tbsp. l.
- egg (yolk) - 1-2 pcs.
- salt
- nutmeg - to taste.

Stew the peeled and washed cabbage in oil, add a little salted broth and cook until tender, shaking frequently so that the cabbage does not burn, sprinkle grated nutmeg on top and remove from heat.
Then mix the yolk with cream and pour the resulting mixture over the cabbage.
Serve immediately.

- Brussels sprouts - 300 g
- onion - 20 g
- butter - 50 g
- white sauce - 100 g
- ground black pepper and nutmeg - to taste
- tomato sauce - 100 g
- batter - 60 g
- salt.

Boiled Brussels sprouts are dried on a napkin and chopped with a knife (not very finely). Chopped onions are sautéed in oil without browning and added to the cabbage. Salt to taste, pour in white sauce, sprinkle with black pepper, nutmeg and stir well.
From the resulting mixture, small balls the size of a bunch of raw Brussels sprouts are formed, dipped in liquid unleavened dough (batter) and deep-fried until golden brown.
Serve hot, with tomato sauce.

- cabbage - 500 g
- egg - 2-3 pcs.
- milk - 1/2 cup
- salt
- breadcrumbs - 1 cup
- cheese (grated) - 2 tbsp. l.
- greens - to taste
- vegetable oil - 3/4 cup.

Dip the cabbage into salted boiling water, boil for 10 minutes, then drain in a colander, cool, cut into large pieces (about 2x4 cm), disassemble into individual leaves, dip them in a beaten egg mixed with milk, roll the cabbage pieces in breadcrumbs, fry in oil
Place the resulting unique golden “cabbage brush” on a plate, sprinkle with grated cheese and finely chopped herbs, or garnish with green sprigs of celery or parsley.

- cabbage (small head) - 1 pc.
- rice (boiled) - 1/2 cup
- meat (boiled) - 400 g
- onion - 1 pc.
- butter - 2 tbsp. l.
- salt, ground black pepper - to taste
- parsley or dill - to taste.

Remove the cabbage from the top leaves, rinse, carefully cut out the contents with a sharp knife, leaving a 1 cm thick layer of the top leaves, fill the cabbage with minced meat, rice and onions, seasoned with salt and pepper, bake the stuffed cabbage in the oven.
Serve with sour cream, sprinkled with chopped dill.
NOTE. It is better to cook the cabbage rolls until they are ready not on the stove, but in the oven, where they heat up more evenly and do not burn.

- cabbage (head) - 1 pc.
- meat - 400 g
- sour cream - 1 glass
- milk - 1 glass
- butter - 100 g
- egg - 3 pcs.
- onions - 2 pcs.
- broth - 1/2 cup
for the sauce:
- butter - 1 tbsp. l.
- flour - 1 tbsp. l.
- broth - 1 glass
- sour cream - 100 g
- salt - to taste

Boil a head of cabbage, cutting out the stalk, in salted water until completely softened. Prepare minced meat: fry chopped onion in butter; add the meat minced through the meat grinder and fry. Pour in 1/2 cup of broth, remove from heat and stir in eggs, scrambled with milk.
Place the remaining butter, the cooked head of cabbage in a deep frying pan and place the minced meat between the leaves. Squeeze it with your hands to form a cabbage shape, sprinkle with oil and cover with breadcrumbs.
Place in the oven over medium heat for 30 minutes until the cabbage browns. Serve topped with sauce.
Preparing the sauce. Mix butter with flour, dilute with a glass of hot broth, and boil. Add salt to taste and mix with a glass of sour cream.

- cabbage (small head) - 3-4 pcs.
- butter - 1/2 tbsp. l.
for minced meat:
- veal (roast) - 400 g
- cancer necks and legs - 20 pcs.
- beef fat - 1 tbsp. l.
- white bun - 1/2 pcs.
- sour cream - 3/4 cup
- egg (yolk) - 1 pc.
- egg - 1 pc.
- shrimp oil - 1 tbsp. l.
- nutmeg, salt - to taste.

Cut 3-4 small heads of cabbage in half. Next it is boiled. Then the core is cut out and the leaves are stuffed with minced meat. Place the halves together, tie them crosswise with thread and place them in a cast iron pot with butter (spread with 1/2 tablespoon of butter). The cast iron is placed on coals and covered with coals or stewed in a stove or oven.
For minced meat, grind roast veal, boiled crayfish necks and legs, add a spoonful of beef fat, white bread, sour cream, 1 yolk, 1 whole egg, 1 spoonful of crayfish (shrimp) oil, nutmeg, salt. Mix all this and stuff the cabbage halves.

- cabbage - 1 pc.
- salted apples - 10-15 pcs.
- butter - 2 tbsp. l.
- sugar - 1 tbsp. l.
- salt - 1/2 tbsp. l.

Simmer a head of shredded cabbage for 10 minutes, drain the water, and squeeze out the cabbage.
Put 10-15 chopped salted apples, 2 tablespoons of butter, a spoonful of sugar, 1/2 tablespoon of salt into it and simmer in the oven.

- cabbage - 1 pc.
- carrots - 2-3 pcs.
- beets - 1-2 pcs.
- garlic (head) - 1 pc.
- water - 800 ml
- vegetable oil - 1/2 cup
- vinegar - 1/2 cup
- black pepper - 7 peas
- sugar, salt.

Finely chop a head of cabbage, grate 2-3 carrots, finely chop a beet (1 large), and a head of garlic. Mix all this, or put it in layers in a large enamel pan.
Now you need to make a brine: 800 grams of hot water, half a glass of vegetable oil, half a glass of vinegar, 7 black peppercorns, sugar and salt to taste.
And pour this brine over the cabbage so that it is completely covered.
After 24 hours the cabbage is ready.

The head of cabbage is cut and, after removing the stalk, boiled in salted water until fully cooked.
Then, placing the cabbage between two plates, squeeze out the water from it, cut into pieces, salt, pepper and pour generously with melted butter.

- cabbage - 200 g
- pork - 70 g
- beef - 70 g
- rice - 10 g
- green peas - 20 g
- broth - 30 g
- meat juice - 40 g
- smoked pork belly - 20 g
- onion - 20 g
- tomatoes - 20 g
- ground black pepper, nutmeg - to taste
- salt.

Cut the stalk from a medium-sized head of white cabbage, place it in boiling salted water and cook for 10-15 minutes; then pour over cold water and disassemble into leaves. Combine ground pork and beef, ground black pepper, salt, nutmeg and mix everything. Saute finely chopped onion, add rice cooked until half cooked, finely chopped tomatoes, green peas and smoked pork belly cut into strips.
The resulting mixture is thoroughly mixed with the cutlet mass, first the largest cabbage leaves are laid out on a napkin so that the top of each leaf is on top of the other leaf, with the petioles facing outward - a kind of open head of cabbage is formed.
Minced meat is placed on each leaf, the leaves following in the order of separation from the head of cabbage are placed on top, minced meat is placed on them, etc., until the smallest leaves. Then carefully, using a napkin, the leaves are lifted, forming a head of cabbage, pulled together well with a napkin and tied with thread.
The stuffed cabbage is placed in a pan, pressed down with a plate, poured with broth and meat juice and simmered under the lid in a medium-heated oven for 3-4 hours. Then the napkin is untied, the cabbage is placed on a plate and cut into portions.
Served hot.

- smoked loin - 60 g
- sauerkraut - 200 g
- pork fat - 20 g
- onion - 20 g
- flour - 10 g
- sour cream - 20 g
- red pepper, salt - to taste.

Sauerkraut is boiled in its own brine, adding a few pork bones or pieces of smoked loin. Onions and flour are fried in fat until golden brown. When the cabbage is stewed, remove the meat and add onions and flour, as well as dill.
Before serving, you can add sour cream seasoned with red pepper.

- cabbage (white or red) - 1 head
- butter - 1 tbsp. l.
- sour cream - 1/2 cup
- flour - 1/2 tbsp. l.
- tomato puree - 2 tbsp. l.
- broth, salt - to taste
for minced mushroom:
- rice - 1 glass
- egg - 1 pc.
- onion - 1 pc.
- oil - 1/2 tbsp. l.
- sour cream - 1-2 tbsp. l.
- mushrooms - 200 g
- salt - to taste.

Remove the top green leaves of the cabbage and cut off the stalk. Boil in salted water. After removing the head of cabbage from the water, cool it, let the water drain and, spreading the leaves, put the prepared minced meat in the spaces between them. Then press the leaves again, tie the head of cabbage with thread, put it in a saucepan or on a baking sheet, add broth, butter, sour cream, tomato puree, and simmer or fry in the oven. While frying, occasionally baste the cabbage with juice.
You can stuff a head of sauerkraut in the same way.
When serving, cut the fried or stewed head of cabbage into lengthwise pieces.
Add flour fried in oil to the juice formed when stewing or frying cabbage, cook a little to make it thicker, and pour over the cabbage.
Cabbage can be stuffed with meat, vegetable (as for cabbage rolls) or mushroom mince.
Mushroom mince. Soak dried mushrooms, wash and cook in salted water. Then cut or chop, fry with onions in oil, add half-boiled rice or crackers soaked in milk, egg, sour cream, salt and stir everything.

- cabbage - 500 g
- beef - 500 g
- celery (root) - 100 g
- parsnip (root) - 100 g
- salt, parsley (greens) - to taste.

Wash the cabbage and boil until tender. Separately, boil the beef along with the roots. Then the meat is passed through a meat grinder along with the roots, chopped parsley is added, salt is added, and everything is mixed well.
The finished minced meat is laid out between the cabbage leaves without disturbing the head of cabbage.
The stuffed head of cabbage is wrapped in clean cloth or gauze and boiled a little more.
Before serving, the head of cabbage is unrolled and cut into pieces.

- Brussels sprouts (large) - 1 pc.
- minced meat or mushroom - 500 g
- sour cream - 1 glass
- butter - 1 tbsp. l.
- salt - to taste.

Boil the Brussels sprouts in salted water, remove and drain. Spread the leaves, stuff with minced meat or mushrooms (like white cabbage). Put butter, cabbage stalks into a saucepan, pour in sour cream and simmer.
If there is any minced meat left, you can make meatballs and simmer them together with cabbage.
Before serving, place the cabbage on a dish and pour over the juice in which it was stewed.
You can serve hot boiled potatoes or mashed potatoes with cabbage.

- cabbage - 1 head
- meat - 500 g
- white bread - 125 g
- milk - 1.5 cups
- sour cream - 1 glass
- butter - 3 tbsp. l.
- pepper, salt - to taste.

Peel a head of cabbage (not dense) from the top leaves, cut out the stalk and place the head of cabbage in boiling salted water. When the cabbage is cooked until half cooked, remove it from the water and place it on a sieve to drain. To prepare minced meat, wash the meat, mince it, mix it with bread soaked in milk and mince it again. Add oil, salt to the resulting minced meat and mix.
When the cabbage has cooled, separate the leaves, lightly salt them and add minced meat, and then cover the top with leaves again, giving the shape of a head of cabbage. Place the cooked head of cabbage in a frying pan, pour over oil, add broth or water and place in the oven for an hour.
15-20 minutes before the end of baking, pour sour cream over the cabbage. Transfer the finished head of cabbage to a dish, cut into pieces and pour over the strained sauce in which the cabbage was stewed.

- cabbage - 1 pc.
- meat (minced meat) - 400 g
- sour cream -1 glass
- milk - 1 glass
- butter - 100 g
- egg - 3 pcs.
- onions - 2 pcs.
- broth - 1/2 cup
- breadcrumbs - 1 cup
for the sauce:
- butter - 1 tbsp. l.
- flour - 1 tbsp. l.
- broth - 1 glass
- sour cream - 1/3 cup
- salt - to taste.

Cut the stalk from a head of cabbage, boil it in water until completely softened. Prepare the minced meat: fry the chopped onion in half the butter, add the minced meat and fry. Pour half a glass of broth into the frying pan, remove it from the heat and mix the onion and minced meat with the eggs scrambled in milk.
Place the remaining oil and cooked head of cabbage in a deep frying pan. Carefully peel back the leaves of the head of cabbage and place the minced meat between them. Squeeze the head of cabbage with your hands, trying to give it its original shape, sprinkle with oil, sprinkle with breadcrumbs and bake in the oven until the head of cabbage is browned.
Before serving, pour over the sauce.
To prepare it, heat the flour with butter, gradually dilute it with hot broth, boil, add salt to taste and mix with sour cream.

- chicken – 1.5 kg
- onions – 125 g
- savoy cabbage - 5 pcs.
- sour cream - 200 ml
- meat broth - 700 ml
- butter - 100 g

- dill (greens) - to taste
- salt, pepper - to taste.

Cut the meat separated from the bones into small pieces, add salt and pepper and pass through a meat grinder along with onions sautéed in vegetable oil. Wash the cabbage heads thoroughly, remove the stalks and scald with salted boiling water until the leaves become elastic, place on a sieve and let the water drain.
Remove the core from each head of cabbage and replace it with cooked minced meat. Place the stuffed buns on a greased baking sheet and place it in the oven. After 10 minutes, pour sour cream diluted with meat broth and put back in the oven until cooked.
Serve hot, sprinkled with dill.

- savoy cabbage - 1 pc.
- carrots - 4 pcs.
- green hot pepper - 1/2 pod
- cilantro or dill - 2 tbsp. l.
- salt, black pepper (freshly ground) - to taste
- yogurt - 1/2 cup
- heavy cream - 1/2 cup
- lemon juice - 3 tbsp. l.
- ghee or vegetable oil - 2 tbsp. l.
- black mustard (seeds) - 1 tsp.

Remove large bruised leaves from the cabbage and trim the base so that the cabbage can stand upright on a flat surface. Cut off a third of the cabbage from the top and then cut out the middle, trimming it along the edges in a circle and leaving 2.5 cm for the edge. Grate the cut out middle in an amount equal to the prepared carrots. Place grated carrots and cabbage, hot green peppers, fresh herbs, salt, black pepper in a large bowl and mix well.
In another bowl, combine yogurt with cream. Stirring continuously, slowly pour in the lemon juice and beat until creamy. Pour the dressing over the carrot and cabbage salad. Place a small frying pan with ghee or vegetable oil over medium heat. Without causing smoke to appear, add the mustard seeds and fry until they begin to crackle and turn bluish. Pour the dressing over the salad and mix well.
Spoon the salad into the cabbage bowl and serve immediately or after refrigerating it.
A large head of savoy cabbage with wrinkled leaves can be turned into a salad bowl. Regular red or green cabbage is also suitable for this purpose.

- savoy cabbage - 5 pcs.
- pork - 350 g
- beef (fillet) - 200 g
- onions - 3 pcs.
- tomato paste - 2 tbsp. l.
- vegetable oil - 100 ml
- savory - to taste
- rice - 70 g
- smoked loin - 100 g
- sour cream - 5 tbsp. l.
- meat broth - 1 l
- salt, pepper - to taste.

Select heads of equal size, remove stalks, scald with salted boiling water and cool under running cold water. Cut the meat into small pieces and pass through a meat grinder along with sautéed onions. Wash the rice, lightly fry along with small cubes of smoked loin, making sure that the rice does not turn yellow, add broth (1 cup) and cook over low heat for 30 minutes. Cool and mix with meat, salt, pepper and add savory.
Throw the cabbage heads into a sieve and, when the water has drained, fill them with minced meat, give them a round shape, tying them with thread. Place the heads of cabbage with the filling down on a greased baking sheet and place in the oven for 30 minutes, then pour in the broth with diluted tomato paste and cook in the oven over moderate heat for another 25 minutes.
Serve each head (with the string removed) with the sauce, pouring thick sour cream on top.

- sauerkraut - 300 g
- beets (pickled) - 50 g
- smelt (dried) - 50 g
- onion - 1 pc.
- vegetable oil - 2 tbsp. l.
- sugar - 2 tsp.
- greens - to taste.

Scald the smelt with boiling water and dry. Wash the cabbage, squeeze, finely chop. Cut the onion into thin half rings. Chop the beets into strips.
Season the vegetables with sugar and vegetable oil, mix, garnish with smelt and herbs.

- cabbage - 200 g
- water - 200 g
- potatoes - 200 g
- vegetable oil - 10 g
- cumin, greens - to taste
- salt.

A head of cabbage is cut into 4-6 slices, poured with salted boiling water, pieces of black bread, mint or caraway are placed in the brine and left under light oppression for three days.
Then the cabbage is taken out, cut into slices, placed in a salad bowl and served, sprinkled with strained brine, vegetable oil and sprinkled with herbs.
Boiled potatoes can be served separately.

- fresh cabbage - 250 g
- animal butter or margarine - 5 g
- pork fat - 25 g or smoked brisket - 35 g
- carrots - 10 g
- onion - 20 g
- parsley - 5 g
- tomato puree - 20 g
- vinegar (3%) - 5 g
- wheat flour - 2g
- butter - 10 g
- sugar - 5 g
- salt.

Fresh cabbage, chopped into strips, is stewed with the addition of water or broth, vinegar, fat, tomato, salt, stirring occasionally, until half cooked; then sautéed roots and onions, bay leaves, and peppercorns are added and simmered.
5 minutes before the cabbage is ready, season it with flour sauté (white sauce), sugar and salt. When serving, pour over oil and sprinkle with herbs.
If stewed cabbage is prepared with bacon or smoked brisket, then they are boiled and placed in the cabbage instead of fat at the beginning of the stew.

- cabbage - 400 g
- tomato - 3-4 pcs.
- fried meat (or sausages) - 300 g
- potatoes - 2-3 pcs.
- vegetable oil - 1 tbsp. l.
- broth - 2 cups
- onion - 1 pc.
- salt - to taste.

Finely chop the onion, put it in a deep frying pan and fry. Cut the cabbage into strips, potatoes into cubes and add to the onion. Pour salted broth into the vegetables and simmer with the lid closed until cooked.
At the end of the stew, add tomatoes cut into slices, pieces of fried meat (or sausages) and simmer together for several minutes.
Mix the prepared vegetables with the meat and place on plates.

Finely chop the prepared fresh cabbage, then place it in a layer of no more than 3 cm on a baking sheet with melted fat or butter and fry until ready in the oven at a temperature of 180-200 degrees C. At a lower temperature, the cabbage will turn brown and become tasteless, and at a higher temperature high may char.
Cool the finished cabbage, add salt, pepper and chopped eggs.
You need to salt the cabbage before frying, but not after frying, as this releases moisture from it, which reduces the quality of the minced meat.

- cabbage – 5 kg
- onions – 1 kg
- carrots – 1 kg
- sweet pepper – 1 kg
- sugar – 350 g
- salt - 4 tbsp. l.
- vegetable oil - 400-500 ml
- table vinegar (4.5%) - 400 ml.

Chop the cabbage, cut the onion into thin half rings, chop the pepper into strips, grate the carrots on a coarse grater. Dissolve sugar and salt in a mixture of vinegar and vegetable oil, pour over the vegetables and mix thoroughly.
Leave for a day and a half, then transfer to jars and refrigerate.
Eat right away, doesn't keep for a long time.

- cabbage - 1/4 pcs.
- canned corn - 1 can
- onion (sweet) - 1 pc.
- garlic - 2-3 cloves
- apple (sweet and sour) - 1 pc.
- mayonnaise - to taste.

Chop the cabbage, mash with salt, pour vinegar (6%) for 20 minutes. The cabbage should be completely covered with liquid and can be placed under a weight. Grate a large apple on a coarse grater, chop the onion, grate or chop the garlic, add corn. Drain the vinegar from the cabbage; if it turns out very sour, you can rinse it a little with water. Squeeze out the liquid thoroughly so that the salad does not turn out watery.
Mix everything with mayonnaise, add salt and spices to taste.
You can use sauerkraut, but the taste is a little simpler.

- cabbage - 400 g
- rice - 80 g
- porcini mushrooms (dried) - 40 g
- sour cream - 20 g
- egg - 1 pc.
- butter or table margarine - 20 g
- flour - 15 g
- ground crackers - 20 g
- fat - for deep frying
- sauce - 100 g
- cheese - to taste.

Boil dried porcini mushrooms, chop them, add crumbly rice porridge and season with butter and salt. When the mixture has cooled, add raw eggs to it and stir. Stuff a head of cabbage with this minced meat. Simmer the cabbage with a small amount of mushroom broth until done. From the rest of the broth prepare mushroom sauce with onions. Place the head of cabbage on a greased baking sheet, pour over sour cream sauce, sprinkle with grated cheese mixed with breadcrumbs, sprinkle with oil and bake in the oven until golden brown.
Form small balls from the remaining minced meat, bread them in flour, moisten them with egg, bread them in breadcrumbs and deep-fry. When serving, place the cabbage on a plate with minced balls around it.
Serve mushroom sauce in a gravy boat.

- cabbage (small head) - 1 pc.
- cottage cheese - 500 g
- kefir - 1 l
- garlic - 1 head
- greens - to taste.

Boil a head of cabbage in hot salted water for 1-2 minutes, remove and disassemble into leaves, keeping them in order, and cool. Grind the garlic with salt, dilute with a glass of kefir, and place in a cool place for 30 minutes.
Mash the cottage cheese well, add kefir with garlic, finely chopped herbs and coat each cabbage leaf with this minced meat.
Collect cabbage leaves with minced meat into a head of cabbage, tie with thread and place in a pot.
Pour in heated kefir and place in the oven.

- kohlrabi - 4 pcs.
- salt - 1 tsp.
- bun - 1 pc.
- onion - 1 pc.
- minced meat - 375 g
- white pepper - 1 pinch
- sweet red pepper - 1/2 tsp.
- parsley (greens) - 1 tbsp. l.
- egg - 1 pc.
- lard (thin slices) - 80 g.

Separate the small green leaves, chop them finely and set aside. Place the cabbage in boiling salted water and cook for 20 minutes, then cool. Measure out 1/2 cup of broth. Cut off the top of each head of cabbage and scoop out the pulp. Chop it finely.
Preheat the oven to 200 gr. WITH.
Soak the bun in cold water and squeeze it out. Chop the onion, mix it with bread, minced meat and egg, add salt, pepper and green kohlrabi leaves. Stuff the kohlrabi and cover with the cut off tops. Place 2 slices of lard on top of each head of cabbage.
Add broth and cook in the oven for 25 minutes.

- cauliflower - 1 pc.
- mushrooms - 500 g
- cheese (hard) - 300 g
- milk - 1 glass
- butter - 100 g
- salt - to taste.

Disassemble the cabbage into inflorescences, rinse with warm water and pour in 100 ml of milk. Simmer for 10 minutes. In a separate bowl, stew the mushrooms.
Pour the remaining milk into the cabbage, add butter and add mushrooms, salt. Simmer for another 2 minutes.
Remove the dish from the heat and sprinkle with grated cheese.

- cabbage - 1 pc.
- veal - 500 g
- kidney fat - 200 g
- butter - 50 g
- allspice (peas) - 5 pcs.
- black pepper (peas) - 10 pcs.
- dill - 1 bunch
- carrots - 2 pcs.
- parsley (with root) - 2 pcs.
- celery - 1 pc.
- onion (large) - 1 pc.
- potatoes - 4 pcs.
- broth - 6 glasses.

Finely chop the beef and kidney fat. Add salt, black and allspice and finely chopped onion. To stir thoroughly. Peel the cabbage from green leaves and lightly boil in salted water. Remove and when cool, squeeze out the water. Separate into individual leaves. Coat each cabbage leaf with the prepared minced meat. Then carefully fold the leaves so that you get a whole head of cabbage again. Compress it tightly and tie it with cotton threads.
Peel, wash, chop the carrots, parsley, celery and potatoes and place in the bottom of a large saucepan. Put the butter, and the cabbage head on top and pour the broth over everything so that the head of cabbage is barely covered with it.
Place in the oven and simmer for at least an hour and a half until the head of cabbage can be easily pierced with a fork or knife. When the cabbage is soft, remove it from the oven and transfer it to a large platter.
Cover the head with stewed vegetables and pour over the broth in which they were stewed.
Sprinkle finely chopped dill on top and serve.

- cabbage (head) - 1 pc.
- crackers (grated, from white bread) - 200 g
- sausage (raw Italian) - 100 g
- ham - 100 g
- Parmesan cheese (grated) - 100 g
- butter - 50 g
- olive oil - 4 tbsp. l.
- parsley (greens) - a little
- salt - to taste.

Prepare the filling. Place raw crumbled sausages, grated cheese, grated crackers, chopped ham and parsley into a bowl. Now wash the cabbage. Pat dry slightly. Open the cabbage leaves and put the minced meat inside. Tie the cabbage with kitchen twine to prevent the minced meat from falling out, and place on a baking sheet with butter and olive oil.
Salt the cabbage and place in a preheated oven at 180 degrees. From about 50 minutes.
Periodically pour the juice formed during cooking on top.
Served hot.

- cabbage - 1 pc.
- pork neck (boneless) - 500 g
- ham (trimmings) - 200 g
- brisket (lightly salted) - 200 g
- lard (slice) - 2 pcs.
- bread crumb (soaked in milk) - 1 cup
- dry white wine - 3/4 l
- egg - 1 pc.
- parsley, garlic, onion (chopped) - 2 tbsp. l.
- salt, pepper, nutmeg - to taste.

Place the head of cabbage in salted boiling water without covering, bring to a boil and leave on low heat for 20-30 minutes, then drain the water. Place the head of cabbage with the stalk facing up, carefully remove it and the core (about the size of an orange) with a knife. Grind the removed core and meat, add salt, pepper and nutmeg, mix the resulting mass with parsley, garlic, squeezed bread crumb and egg.
Spread the leaves apart, keeping them in order, so that the cabbage is spread out. Place a quarter of the whole minced meat in the center with one or two pitted prunes. Place the minced leaves one at a time, adding three or four prunes each time. Cut out veins that are too thick with scissors, moving the edges of the sheet so that no gap is formed.
Tie the stuffed head of cabbage crosswise with cotton twine (not synthetic!) and place it in a cast-iron pan of a suitable size, placing slices of lard under the cabbage, pour in white wine and close with a lid. Place in the oven preheated to medium temperature for 2.5-3 hours.
Before serving, remove the twine, cut the cabbage into chunks and spoon the sauce from the casserole over them.

- savoy cabbage - 1 pc.
- vegetable oil - 2 tbsp. l.
- red pepper - 1 pc.
- yellow pepper - 1 pc.
- onion (finely chopped) - 1 pc.
- apple cider vinegar - 1 tbsp. l.
- soy sauce - 1 tbsp. l.
- garlic (finely chopped) - 1 clove
- ginger (finely chopped) - 1 tbsp. l.
- long rice (boiled) - 50 g
- canned beans - 200 g
- canned tomatoes - 400 g
- French bread (optional)

Remove 2 large cabbage leaves and set aside. Cut out the stalk and the center of the head of cabbage, leaving the walls 2-3 cm thick. Chop 100 g of cabbage leaves taken from the middle into cubes. Over medium heat, heat 1 tbsp. a spoonful of oil in a frying pan (preferably with a non-stick coating) with a diameter of 30 cm. Place the pepper and half the onion; cook 8-10 minutes until softened, stirring frequently. Add chopped cabbage, vinegar, 1/2 teaspoon soy sauce, garlic and 1/2 tbsp. spoons of ginger; fry for 5 minutes. Remove from heat; add rice and beans.
Stuff the cabbage tightly with the vegetable mixture. Cover the hole with the remaining leaves so that they slightly overlap each other and tie with cord. Heat remaining 1 tbsp over medium heat. tablespoon oil in an 8-quart heatproof saucepan. Add the remaining onions and cook for 5 minutes until soft. Add the remaining half tablespoon of ginger. Fry for 30 seconds.
Add tomatoes along with juice, 4 tbsp. l. sweet and sour sauce, the remaining half tbsp. spoons of soy sauce and 225 ml of water and mash the tomatoes with a spoon. Place the stuffed cabbage, stem side down, into the tomato sauce and bring to a boil over high heat.
Reduce heat to low; cover and simmer for 30 - 40 minutes, basting the cabbage with sauce from time to time. Before serving, place the cabbage in a deep dish and remove the cord. Spoon the sauce around the cabbage. Cut into portions.
Serve (optional) with French bread or baguette.

- cauliflower - 1 kg
- tomatoes - 1 pc.
- carrots (boiled) - 1 pc.
- egg (boiled) - 1 pc.
- mayonnaise - 150 g
- milk - 200 ml
- olive oil - 1 tbsp. l.
- thyme - 1 tsp.
- mustard (dry) - 1 tsp.
- watercress - 1/2 bunch
- salt, pepper - to taste
for minced meat:
- beef tongue (boiled) - 300 g
- green peas (canned) - 50 g
- milk - 70 ml
- potatoes - 3-4 pcs.
- egg - 1 pc.
- carrots - 1 pc.
- garlic - 2 cloves
- butter - 2 tbsp. l.
- breadcrumbs - 2 tbsp. l.
- dill (greens) - 1/2 bunch
- salt - to taste.

The tongue is passed through a meat grinder. The potatoes are washed, peeled, boiled, milk and butter are added and mashed. The carrots are washed, boiled until tender, cooled, peeled and grated on a medium grater. The products are mixed, crushed garlic, peas, beaten egg, crackers, and chopped dill are added. The mass is salted and mixed thoroughly. Milk is mixed with water (1:1), brought to a boil, salted and boiled cauliflower in it for 5-8 minutes.
The cooled cabbage is stuffed with cooked minced meat and placed in a baking dish greased with olive oil. Sprinkle it with pepper, thyme, mustard, grease with half the mayonnaise, pour in a little water and bake in the oven. 5-7 minutes before the cabbage is ready, grease it with mayonnaise again.
The finished dish is slightly cooled and cut into portions.
Garnish with tomato and egg slices, star-shaped carrots and watercress.

One of the most popular vegetables in the world is undoubtedly cabbage. Its taste was appreciated back in the Stone Age, and the Greeks were the first to do this among European countries. They attributed to it excellent taste and significant healing properties.

The most famous are: red and white cabbage, Brussels sprouts, kohlrabi, broccoli and cauliflower. Some of these types do not need to be cooked at all, serving whole leaves in dishes. The most common cabbage side dishes are a variety of solyankas, fried and baked cabbage in batter, as well as the beloved and desired on any table in Eastern Europe - cabbage rolls. An important fact is that cabbage side dishes do not have to be combined with anything else. It's also quite tasty. In turn, cabbage side dishes can be combined with other side dishes. For example, stewed cabbage goes deliciously with mashed potatoes.

Thanks to the consumption of cabbage all over the world, recipes for cabbage side dishes are varied and sometimes quite different from ours. You can try a large number of them yourself on our website.

“Cabbage side dishes” - the best recipes

Cauliflower is a great option for making a delicious side dish. It is stewed, fried, baked. Often combined with other vegetables, cheese or eggs. A side dish of cauliflower goes well with meat and fish dishes. However, on its own it is very tasty. So, you can bake cauliflower in cream, season it with cheese and get a complete dish. And cauliflower goes well with heavy meat dishes. Also, some recipes can be a real lifesaver for those who are trying to get children to eat healthy vegetables. Breadcrumbs, cheese - all this makes the dish crispy, juicy and tasty.

Simple but delicious recipe

Delicious cauliflower as a side dish is very easy to prepare. In this version, it turns out crispy and salty, so even children eat it with pleasure. To prepare you need to take:

one head of cauliflower;
one hundred grams of breadcrumbs;
two eggs;
90 grams of cheese;
a little salt;
four tablespoons of vegetable oil;
a little ground black pepper.

This cauliflower side dish is prepared in a frying pan quite quickly. There is no need to mix anything in advance, everything is prepared immediately. Therefore, many housewives love this side dish recipe. According to their reviews, preparing such a dish is a pleasure. And they eat it in minutes.

How to cook a delicious dish?

Pour some water into the pan and add salt. The head of cauliflower is washed, disassembled into inflorescences, placed in a container with water, and cooked after boiling for another seven minutes. Take out the cabbage pieces and dry them to remove excess moisture.

Heat oil in a frying pan and add cabbage. Fry for about five minutes, add breadcrumbs, stir thoroughly and cook for the same amount. Add eggs and grate cheese. The cauliflower side dish is cooked for a couple more minutes. It can be served either cold or hot.

Stewed cabbage with tomato paste

This side dish is suitable for heavy meat dishes. To prepare you need to take:

one head of cabbage;
60 ml water;
60 grams of tomato paste;
a piece of chili pepper - to taste;
dried basil - a pinch;
salt and black pepper;
twenty grams of butter;
a couple of tablespoons of odorless vegetable oil.

Stewed cabbage has a pleasant piquant taste and goes well with red meat. Many argue that a piece of chili is necessary in this recipe. If desired, you can use other spices and replace hot pepper with garlic.

How to stew cauliflower? Recipe Description

Cauliflower as a side dish for meat is easy to prepare. To begin with, it is washed, divided into inflorescences, and dried. Cut each piece into plates. Place butter in a frying pan; when it melts a little, add vegetable oil.

Add a piece of chili and fry for just a minute. Add the cauliflower slices, stirring, and fry for about three minutes. Add spices, water, and tomato paste. Stir. Simmer the cabbage for about fifteen minutes. If fresh basil is used, it is added to the cabbage at the end of cooking.

Cabbage with cream: tasty and satisfying

How to deliciously cook cauliflower as a side dish? For this option you need to take:

one head of cabbage;
one hundred grams of cheese;
200 ml cream;
salt and pepper to taste;
a couple of tablespoons of vegetable oil.

To begin with, the cabbage is washed and divided into inflorescences. Place pieces of cauliflower in a saucepan, fill them with water and salt. Cook for five minutes after boiling, then remove the cabbage and transfer to cold water.

On a fine grater. Grease the baking dish with oil, place the cauliflower, and place the stems down. Combine salt, pepper, cream and cheese in a bowl. Mix thoroughly. Pour the resulting sauce over the cabbage. This cauliflower side dish is prepared for twenty minutes at a temperature of 200 degrees. The result should be a golden brown crust. Reviews of this recipe say that it can be served not only as a side dish, but also as an independent dish.

Cauliflower in batter - a flavorful dish

To prepare cabbage in batter, you need to take:

head of cabbage;
an incomplete glass of flour;
two eggs;
a little salt and pepper;
50 ml vegetable oil;
grated cheese - to taste.

Preparing this version of the cauliflower side dish does not take much time. In addition, the products used are the simplest.

The head of cabbage is washed and then cut into pieces. Boil in boiling salted water for about ten minutes, dry.

The batter itself is prepared. To do this, mix eggs, flour and salt. The batter turns out quite thick. Each inflorescence is dipped in it and then placed in a frying pan with boiling vegetable oil. When the dish turns golden brown, remove it from the pan. Before serving, sprinkle with grated cheese for piquancy. According to reviews, Parmesan is great for this.

Cauliflower with vegetables

This version of the side dish turns out to be very juicy and bright. To prepare it you need to take:

half a head of cauliflower;
one zucchini;
three tomatoes;
five tablespoons of sour cream;
a couple of cloves of garlic;
salt and pepper to taste;
some grated cheese for serving.

First, prepare all the ingredients. The garlic is peeled and cut into thin slices. The cabbage is washed, divided into inflorescences and boiled in salt water for about ten minutes. Zucchini is cut into small cubes. Young fruits do not need to be peeled. Tomatoes are cut into slices.

First, fry the garlic in a frying pan. You can add a teaspoon of olive oil. Zucchini is thickly salted to release the juice, added to the garlic when it turns brown. Stirring, simmer for seven minutes. Add tomatoes and your favorite spices and cook covered for another five minutes. Add cabbage to the main mass. Mix all ingredients. Add sour cream. Keep until all components are ready. The finished dish is decorated with grated cheese. Served hot. If desired, you can decorate the plates with parsley or basil leaves.

Cauliflower and broccoli side dish

Cauliflower is often used together with other vegetables, such as broccoli. Prepare a simple version of the side dish from the following products:

200 grams of cauliflower;
300 grams of broccoli;
a pinch of sugar;
onion head;
salt and spices to taste;
one egg.

First, peel the onions. Finely crumble. Add to the pan, sprinkle with granulated sugar. Cook until soft. Both types of cabbage are introduced, washed and disassembled into inflorescences. Fry, stirring.

To pour, break an egg into a bowl, add salt and any spices and herbs. Beat thoroughly. Pour over the cabbage. Mix everything so that each piece is coated with the egg mixture. Fry until the cabbage is ready.

This cauliflower side dish recipe is super easy! The dish itself turns out bright and beautiful.

Puree of two types of cabbage

200 grams each of cauliflower and broccoli;
100 ml cream;
20 grams of butter;
onion head;
a pinch of nutmeg.

This puree is easy to prepare. Both types of cabbage are separated into inflorescences and washed. Place in boiling salt water. Add the peeled onion. It is needed only for taste and aroma. Cook for about ten minutes. Drain off the liquid and discard the onion.

Add cream and butter to the cabbage. Sprinkle with salt and nutmeg. Turn into puree using a blender. This dish is served hot. If necessary, you can adjust the amount of butter and add your favorite seasonings.

Many believe that this option for preparing mashed potatoes can become the main one, displacing the usual potato delicacy.

Delicious side dish with carrots and beans

For this version of a complex side dish of cauliflower and green beans, you need to take:

250 grams of small carrots;
300 grams of cauliflower;
two hundred grams of green beans;
a couple of cloves of garlic;
a couple of tablespoons of soy sauce;
juice of half a lemon;
a bunch of parsley.

Green beans are boiled in salted water. Remove from the stove. Place peeled carrots and cauliflower cut into florets into another pan. Lightly salt and cook for about ten minutes. Then immerse everything in cold water. This will help preserve the color of the vegetables.

All vegetables are placed in a bowl. Finely chopped garlic is fried in vegetable oil. Add vegetables and soy sauce. Heat over low heat for about three minutes. Pour in lemon juice. The finished dish is sprinkled with finely chopped parsley.

Delicious side dishes can be made from healthy vegetables. These include cauliflower. It makes a wonderful side dish. It is stewed, baked, fried. Breadcrumbs, cheese or cream are added to the cauliflower. All these ingredients perfectly complement the main product, giving it a piquant taste and aroma.

Spices play a huge role. Basil, both fresh and dried, harmonizes perfectly with cabbage. You can also supplement this healthy product with other vegetables. For example, household members will like broccoli and cauliflower puree. It is no less tasty than potato, and has fewer calories. It is also worth considering beautiful side dish options made from beans, carrots and cabbage.

Any good housewife enjoys pampering her household with delicious and nutritious dishes. And the ability to use available ingredients makes them even more attractive. Stewed cabbage, which contains many useful microelements and vitamins, is an excellent option for preparing side dishes or fillings for pies. In addition, it has a low calorie content, which will appeal to those who adhere to the principles of healthy and proper nutrition.

Dish recipes

Almost all methods of stewing cabbage do not require the hostess to have extensive culinary experience and skill. The dishes are prepared quite quickly, and the cooking technology is quite primitive. But the result is magnificent.

Classic version

This is a recipe for preparing cabbage using technology that came from the last century, from “Soviet” times. The dish is prepared from the following products:

White cabbage - 1 kg (small head).
Onions - 2 pcs.
Water - 0.5 cups (you can use any meat broth).
Tomato paste - 2 tbsp. l.
Chicken fillet - 0.5 kg.
Fruit vinegar, sugar, flour - 1 tbsp. l.
Spices: bay, black pepper.

Fry the chopped onion in a frying pan. You also need to put pieces of chicken breast there. Fry the mixture for ten minutes. Place the resulting roast, shredded cabbage into a saucepan and add water (broth). Simmer the mixed mixture for about half an hour. Mix tomato paste, flour, spices, sugar and vinegar and add to cabbage. Simmer the side dish for another 15 minutes.

You can cook stewed cabbage with mushrooms in a similar way. To do this, fresh mushrooms should be boiled, cut and used in the recipe instead of chicken fillet.

Lunch of two types of cabbage

To prepare this dish, you should take an equal amount of sauerkraut and fresh cabbage (chopped), onion (1 pc.), dried mushrooms and vegetable oil. Pour dried mushrooms (it’s better to take white ones) with hot water and leave for an hour.

Place fresh cabbage in a pan of water and place on the stove. After boiling, cook for about a third of an hour. After this time, the water should be drained. Add pickled vegetables, salt and a lot of vegetable oil (at least half a glass) to fresh cabbage. The vegetables continue to stew.

Chopped onions are fried in a frying pan, chopped porcini mushrooms (already softened) are added to them and also fried a little.

The frying is introduced into the cabbage, the whole mass is mixed and simmered until tender for at least 20 minutes.

If you have to make a choice on how to deliciously cook stewed cabbage, many will like this recipe. Unlike other methods of stewing cabbage, this option is quite high in calories (due to the use of a large amount of sunflower oil), but the dish turns out very tasty. A special taste is added by eating this side dish with potatoes prepared in any way: fried, boiled or mashed.

Solyanka with sausages

The combination of sausages and stewed cabbage will surely appeal to many. In addition to the fact that the dish is delicious, it belongs to the dietary category. In addition, it requires very little time to prepare. If the question arises of how to make stewed cabbage quickly, this option is best suited. You can take both milk and smoked sausages. If you don’t have them on hand, boiled sausage or sausages will come in handy.

You will need the following products:

cabbage fork;
0.3 kg sausages;
2 carrots;
50 g vegetable (preferably olive) oil;
salt and herbs.

The saucepan is placed on the fire, oil is poured. When it warms up, add finely chopped (or grated) carrots and a shredded head of cabbage. After the vegetables are fried, hot water (about half a glass) is poured into the container and the side dish is stewed for about a quarter of an hour. At the end of the process, finely chopped greens are added to the cabbage.

Side dish with eggplant

Adding eggplant adds a certain piquancy to the cabbage stew recipe. Many people will like this combination.

For preparation you will need the following ingredients:

White cabbage - 1 fork.
Eggplants - 0.3 kg.
Carrots and onions - 1 pc.
Water - a glass.
Oil for frying - 50 g.
Salt, black pepper, ground paprika - to taste.
Greens (dill is best).

Shredded cabbage is poured into a saucepan with water (cold) and simmered for a quarter of an hour after it boils. In this case, the container should be covered with a lid.

While the cabbage is cooking, finely chopped onions and carrots are fried in a frying pan with heated vegetable oil. This process takes approximately 5 minutes. Add diced eggplant to the vegetables and simmer all together for another 10 minutes.

The prepared vegetables are mixed, sprinkled with salt and spices and fried together for literally two minutes. It is best to serve this side dish sprinkled with herbs.

Vegetable mix

This dish is prepared in a slow cooker. This technology allows you to preserve maximum nutrients in products.

To prepare the side dish, you should stock up on the following products:

cabbage head;
2 zucchini;
3 tomatoes;
2 onions;
4 potatoes;
1 carrot;
half a glass of sour cream (you can use mayonnaise);
2 cloves of garlic;
sunflower (or any vegetable origin) oil;
spices, herbs.

Chopped onions are fried in a slow cooker. While it is cooking, potatoes and zucchini are cut into cubes and carrots into strips. The head of cabbage is chopped, the tomatoes are cut. All vegetables, except potatoes, are added to the slow cooker. When the vegetables are fried, potatoes are added there and spices are added. The multicooker lid is closed and the side dish is stewed for 8 minutes. After the specified time, open the lid, add sour cream and herbs and simmer for another 7 minutes.

If you are too lazy to complete all the steps listed, you can add all the vegetables to the slow cooker at once and let it simmer.

Cabbage cooked with minced meat

To prepare the dish you will need minced meat. You can take any: pork, beef or even chicken.

Ingredients you will need:

1 head of white cabbage;
0.5 kg minced meat;
3 onions;
3 tbsp. l. tomato paste;
vegetable oil for frying;
½ glass of water;
pepper, salt - to taste.

Shred the cabbage. Cut the onion into thin half rings. Fry them in a saucepan and leave to simmer for half an hour. Season the minced meat with salt and pepper and fry in a frying pan, stirring occasionally. The meat should be added to the cabbage, add tomato paste and water. You need to simmer the side dish for a quarter of an hour under the lid, stirring occasionally.

Vegetables with rice

This recipe is classified as rare. However, the dish tastes interesting. Besides, everything The ingredients are quite inexpensive:

0.15 kg rice;
0.5 kg cabbage;
0.3 kg of potatoes;
0.15 kg carrots;
0.2 kg onion;
2 tbsp. l. tomato paste;
sunflower oil;
spices.

Rinse the rice thoroughly under water and boil until half cooked. Cut the onion into half rings, carrots into strips. Fry vegetables in vegetable oil. Chop the white vegetable. Add it to the same saucepan where the onions and carrots were fried and simmer over low heat, adding water or broth.

Add tomato paste to the vegetable mixture and leave to simmer until the cabbage is ready. Meanwhile, peel the potatoes, cut them and boil them until half cooked. Add potatoes, rice and salt with spices to the container with the stewed vegetables. Simmer the combined ingredients for about 10 more minutes.

The dish can be served.

The combination of rice and vegetables makes for a nutritious and delicious side dish.

Recipe with prunes

The addition of this dried fruit adds piquancy to the stew. You can also use smoked prunes. The side dish is prepared very quickly and without any tricks.

The following components of the dish should be prepared:

1.5 kg cabbage;
0.3 kg chicken fillet (meat can be excluded from the recipe during fasting);
a glass of prunes (pitted);
1 piece each onion and carrot;
3 tbsp. l. tomato paste;
vegetable oil;
salt, seasonings.

Fry diced chicken in a saucepan. Gradually add onion half rings, grated carrots, chopped head of cabbage (without stalk). Pour 100 g of water (boiling water) into the mixture and simmer the food for about a quarter of an hour.

After this, remove the lid and add tomato paste. If the prunes are excessively dry, they should be briefly placed in a container of water. Dried fruit is also added to the saucepan. Another 100 g of boiling water is poured into the side dish, spices and salt are added. All ingredients are mixed and simmered, covered with a lid, for a quarter of an hour.

Sauerkraut stewed cabbage

This option will be an excellent side dish for all meat dishes. Cabbage prepared according to this recipe is especially loved in the Baltics. A special feature of this method is the large amount of carrots.

To prepare you will need: a kilogram of sauerkraut, 600 g of fresh carrots, 3 onions, vegetable oil (the dish will be more tasty if you use pork fat instead of oil) and ½ tablespoon of cumin.

Fry chopped onions in a saucepan, add grated carrots and simmer them for a while. Place a head of cabbage cut into strips with the vegetables and fill it with water so that it covers the vegetables. Leave the cabbage to simmer until ready. After half an hour, you just need to remember to add cumin.

Despite the apparent simplicity of the recipes, every housewife has her own secrets. So that the result of the work done can only deserve praise, You should prepare food correctly and take into account the advice of experienced chefs:

Many recipes contain sauerkraut as one of the ingredients. It can be too salty, which sometimes affects the taste of the entire dish. In order to remove excess salt, the vegetable can be washed. But this removes vitamin C, which is extremely undesirable. Therefore, it is recommended to use homemade sauerkraut or learn to compensate for the taste by adding granulated sugar.
The hard outer leaves of the head of cabbage should not be used in cooking.
Many people cannot stand the smell of cabbage dishes being cooked. A dry slice of bread placed in the vegetables will help with this. It will absorb unpleasant odors. Just remember to remove the bread from the dish at the end of cooking.
Wheat flour fried (to a light creamy hue) in a frying pan will give cabbage dishes a thick consistency. It should be added to the side dish about 5 minutes before the end of the stew. Flour will also give the side dish an original taste.
Using a multicooker for cooking will not only make the process easier, but will also allow you to preserve maximum nutrients in the food.
Vinegar and sugar (a tablespoon each), added at the end of cooking, allow you to add a sweet and sour note to the dish. The addition of vinegar is not used in recipes with sauerkraut.
You can cut a head of cabbage in different ways: either manually or using a shredder. The thickness of the straws or cubes can also vary. This procedure will not affect the taste. Maybe only on the appearance of the side dish and a little on the cooking time.
Please note that the stewing time for young and winter cabbage is not the same. If it takes 20 minutes to cook a freshly picked vegetable, then at least forty is required for a long-stored vegetable.
When sunflower oil is used in preparing side dishes, it is better to use unrefined oil. The dish will turn out even tastier.

Using different spices and variations of ingredients allows you to create real culinary masterpieces from a simple and inexpensive vegetable.

When looking through options for what to cook for lunch or dinner, cabbage dishes do not always come to mind. But in vain. What’s so good about stewed cabbage: there are a lot of recipes, the side dishes are very tasty and varied, and most of them are not high in calories.

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