Read the previous part. ← White cabbage: growing requirements and main pests
I offer several culinary recipes for dishes made from cabbage.
No, I will not talk about how to stew, salt cabbage or cook cabbage soup. And I'll tell you about little-known, maybe even to some extent exotic foods ...
To do this, choose dense, healthy heads of cabbage, cut out a stump and chop it in the same way as when pickling. Instead of a shredder, you can cut the cabbage leaves into 2 to 3 cm square pieces. 2% fine pure salt is added to the weighed amount of shredded cabbage. Sprinkle the cabbage with salt, mix thoroughly in a bowl or in a large saucepan and leave for 2-3 hours at room temperature. During this time, the salt gets inside the cabbage pieces; part of the juice is released from it, and they themselves somewhat lose their elasticity, become softer, and they can be packed more tightly in glass jars.
When laying cabbage in jars, it is tamped. Previously, spices are placed on the bottom of each jar - 5-8 grains of bitter and allspice pepper, a small piece of cinnamon and cloves (approximately the same size as 5-8 pepper grains), as well as one bay leaf.
The following filling composition is recommended: salt 2%, sugar 4, vinegar essence 1.8-2%.
A regular glass jar holds about 2/3 by weight of shredded cabbage and 1/3 of the filling. Cabbage cans are closed and pasteurized at 85 ° C: half-liter - 20 minutes, liter-30 minutes, three-liter - 40-50 minutes from the moment the water temperature reaches 85o C.
Peel the cabbage, rinse, chop and simmer in milk (1/4 cup) until soft. Pass the stewed cabbage through a meat grinder, add salt, mix with a raw egg and breadcrumbs and place with a spoon in the form of pancakes on a hot, oiled frying pan. Serve sour cream with the pancakes.
For 200 grams of cabbage - 1/2 egg, 1 teaspoon of crackers, 2 teaspoons of butter, 1 tablespoon of sour cream, 1/4 cup of milk.
Finely chop the peeled cabbage, put in a saucepan, add milk, butter and simmer until half cooked. Pour semolina in a thin stream, stirring thoroughly so that it does not become brewed in lumps; cook for 10-15 minutes and then add raw eggs. Cool the prepared mass of white cabbage a little, cut into cutlets, breaded in breadcrumbs and fry in a pan with fat until crispy crust forms on both sides. When serving, add sour cream or milk sauce to the cutlets.
White cabbage patties can be made with finely chopped apples, which are added when the cabbage is stewed.
Cabbage - 240 grams, milk - 30, butter - 15, semolina - 20, ground crackers - 12, ghee for frying - 10, sauce - 75, eggs - 1/4.
Disassemble the head of cabbage into separate leaves and cook in salted water for 30 minutes. After that, fold into a sieve and squeeze. Fold each sheet in the form of an envelope and roll in flour; fry in butter, add milk sauce, sprinkle with grated cheese and breadcrumbs, drizzle with butter and bake in an oven (10-15 minutes).
Cabbage - 250 grams, butter - 15, sauce - 75, cheese - 10, ground crackers - 5, flour - 5.
Boil the pork. Stew the sauerkraut until half cooked, adding fat and broth to it. Lightly fry the carrots, parsley, parsnips, celery and part of the onion, chopped into strips. Pass the bacon through a meat grinder and grind in a mortar with chopped onions, parsley and washed millet. Put diced potatoes in strained boiling broth, and after 10-15 minutes put cabbage, other products and cook until tender.
When serving in cabbage, put a portion of boiled pork, sour cream and sprinkle with parsley.
Pork - 83 grams, sauerkraut - 105, potatoes - 70, millet - 10, melted pork lard or table margarine - 10, bacon - 10, sour cream - 20, onions - 17, carrots - 15, parsley root - 7, parsnips - 8, celery - 6, bay leaf - 0.02, allspice - 0.02, greens.
From the editor: the head of cabbage brought by the author as proof of his success in growing cabbage weighed at least 10-12 kilograms. It was firm, full of juices. During the week, our employees enjoyed a delicious cabbage salad at lunchtime and thanked the experienced gardener.
Alexander Nosov, gardener
This variety of cauliflower also called asparagus - because of the highly branched tender shoots. It is not widespread in our country. But this is not the most thermophilic culture and is quite suitable for our climate, although its homeland is Italy. By the way, the optimal temperature in summer for broccoli development is quite moderate - 16-25 ° С, and in spring and autumn it can withstand even slight frosts. The growing season of early ripening varieties is 50-80 days. The head is a dense bunch of buds on delicate stems 15-20 cm long. It is looser than that of cauliflower, has a green or purple color. The culture is heat-resistant. Less demanding for heat and soil conditions than cauliflower. Can be grown on medium to heavy loamy soils, but rich in humus.
|NUTRITIONAL AND HEALING VALUE|
Have asparagus cabbage delicate spicy taste and completely unique healing properties. It contains one and a half times more proteins and mineral salts, two times more ascorbic acid than cauliflower, it is almost 50 times higher than its "relative" in terms of carotene content. The broccoli heads contain vitamins B1, B2, E, PP. Proteins contain choline and methionine, which prevent the accumulation of cholesterol in the body. In terms of the content of essential amino acids in protein, this type of cabbage is not inferior to beef.
Broccoli extremely useful for women, because supports hormonal stability and metabolism.
Fiber broccoli effectively cleanses the body of radionuclides and heavy metal salts. And the rare chemical sulforaphane kills bacteria that cause some types of stomach ulcers and inhibits the development of cancer cells.
AGROTECHNICS OF GROWING
The seedling method is used. Sowing seeds - at the end of April. Overgrowth should not be allowed, therefore the best seedlings are 35-40 days old. The distance between the rows when planting is 60-70 cm, between the plants is 20-30 cm. The rest of the technology elements are the same as for white cabbage. After the formation of the heads, before flowering, when they reach, depending on the variety, 8-25 cm, they are cut off with a part of the stem 10-20 cm long.After cutting off the central heads, lateral stems grow from the axillary buds, which also form smaller heads. They are removed as they form.
BRIEF CHARACTERISTICS OF VARIETIES
Vitamin. Early ripe. The head is dark green, weighing 130-350 g, medium-dense, of high taste. The productivity of the heads is 2.1-2.7 kg / m 2. Plants are heat-tolerant, tolerate spring and autumn frosts well.
Arcadia F1 Mid-season. The head is dark green, dense, weight 0.4-0.45 kg. High-yielding, excellent taste, heat-resistant.
Tone. Early ripe. The head is dark green, weighing 0.16-0.3 kg. Productivity 2-2.4 kg / m 2. Plants are capable of rapid regrowth of new heads after cutting.
Corvette F1 Late maturing. The head is flat, gray-green, fine-grained, of medium density, weight 0.2-0.3 kg. Suitable for quick freezing.
Linda. Mid-season, high-yielding. The head is dark green, weight 0.3-0.4 kg.
TO YOUR TABLE
Both the heads and the tender stem are used for food. For broccoli all recipes for cauliflower work. If you boil the stem in lightly salted water, the dish will resemble green asparagus. If you pour it with melted butter, then you can serve it as a side dish with any meat dish.
This year our garden expects a good harvest of white cabbage, so it will be very important to remember recipes for preparations from cabbage... White cabbage in popularity and consumption among vegetables is in second place after potatoes in Russia.
Cabbage is especially in great demand in winter, when the supply of fresh vegetables is sharply reduced. At this time, homemade cabbage preparations appear on the tables: sauerkraut, pickled and their various combinations with other vegetables prepared for future use by the hostesses.
It is difficult to find a house or a summer cottage where they would not grow cabbage and make various types of harvesting from it. Here are some recipes for cabbage preparations.
Pickled cabbage with beets.
For this cabbage harvest recipe you will need:
8 kg of cabbage
300 g beets
100 g garlic
100 g horseradish
50 g of dill.
For brine you need:
4 l of water
200 g granulated sugar
200 g of salt.
For those who like it spicier, you can add pepper to the cabbage. It is better to use beets in a dark burgundy color, and to increase the piquancy of the dish, finely grated ginger can be added to the ready-made cabbage.
First, prepare the brine. To do this, pour sugar, salt, spices into boiled water and bring to a boil. Then let the boiled brine cool down. Next, cut the beets into cubes, grate the carrots, finely chop the garlic.
Chop the cabbage into strips. Next, mix chopped cabbage with garlic and carrots. We put the resulting mixture, without crushing, into jars. We lay each layer of cabbage with beets.
Pour cabbage in jars with cooled brine, about the shoulders of a jar. We set the oppression in the jar for 48 hours. You can use a plastic water bottle as oppression. Then the oppression is removed, the jar is covered with a lid and stored in the refrigerator.
Cabbage harvest recipe - sauerkraut.
10 kg of cabbage
1 cup coarse salt
1 kg of carrots
15-20 bay leaves
1 tablespoon of dill and allspice seeds (peas).
Optionally, you can add dill, bay leaf.
Also, if you wish, you can add cranberries, lingonberries, apples (Antonovka), this cabbage is often called "Provencal".
This cabbage harvesting recipe begins by slicing cabbage strips about 5 mm wide. Then chop the carrots into strips. Next, the cabbage is mixed with carrots and salt, and the resulting mixture is crumpled by hand to extract the juice.
Then the mixture is placed tightly in jars 5-10 cm below the top. If the cabbage is supposed to be stored in metal containers (buckets, pots), then a layer of clean cabbage leaves should be placed on the bottom.
In the container on top of the cabbage, you need to put a load that will help accelerate the release of the brine. For two to three days, the cabbage should be kept warm, periodically piercing it with a stick. Next, the cabbage is placed in the cold for storage.
The proposed recipes for preparations from cabbage will help diversify your menu in winter and decorate the table with healthy vegetables.
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The agricultural technology of growing any varieties of white cabbage on personal plots or on the areas of agro-industrial enterprises does not imply the use of shaded areas. This crop requires open spaces to produce a quality crop. Sunlight and timely watering with the required amount of fertilizing are the main keys to success.
Of course, on a private garden plot, there are shaded areas formed from garden trees and shrubs. These places can and should be used to accommodate shade-tolerant crops, but white cabbage is not included in these plants.
This can be confirmed by an example of personal observation. A neighbor in the spring planted a white cabbage variety Slava 1305 in the amount of 20 plants in an additional area shaded by deciduous fruit trees. She motivated this cabbage planting quite simply - there is not enough space, and it is a pity to throw out the seedlings. During the summer, neither agricultural technology nor watering brought the desired success, although the sun peeped into this area during the day. The stunted plants had a weak mass, were stretched out and swayed pitifully under the oncoming breeze. But closer to the middle of autumn, when the thinning of the tree crown from falling foliage began, the seedlings began to grow larger, gaining visible power. Even small heads of cabbage started. When the harvest time came, the result was as follows: the heads of cabbage set on only 60% of the plants and were quite loose. The size of the most "fruitful" head of cabbage did not exceed two kulaks, and the entire crop, in the end, went to feed the cattle.
Oriental and other overseas dishes attract with their taste. You always want to open up new horizons, try unexplored dishes, expand your culinary horizons. Korean-style pickled vegetables have long been clinging to the ranks of Slavic snacks on the sly. You can buy everything you need on the market, and the rest is a matter of technology.
Traditional kimchi is made from Peking or Chinese cabbage. We will cook this dish from white cabbage varieties. It is this vegetable that takes root in our region and grows in every garden bed.
Kimchi can be prepared as a snack to the table or canned for the winter. Both options will pleasantly surprise you with their taste. No chef will ever reveal the secrets of his dishes to us. But today we will open the kitchen curtain and tell you about the intricacies of kimchi cooking:
Another secret: very few people like kimchi in its pure form. Not everyone likes the pungent mixture of cabbage and spices. In this case, our hostesses found an emergency exit: they add cabbage kimchi to fried meat. One kind of such a dish immediately drools.