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Ingredients for Cooking Braised Young Cabbage
- Cabbage young 1 head
- Onion 2 pieces
- Sour cream 2 tablespoons
- Wheat flour 1 tablespoon
- Fresh dill to taste
- Seasoning universal to taste
- Ground pepper to taste
- Salt to taste
- Vegetable oil for frying
- Main Ingredients: Cabbage, Onion, Sour Cream
- Portion 3-4
Saucepan, kitchen knife, colander, spatula, cutting board, tablespoon.
Step 1: Blanch the cabbage.
Cut the cabbage into quarters and chop in small stripes. Rinse under running water, dry and send to boil in a pot of boiling water on 7-10 minutes.
Fold the blanched cabbage into a colander and let the water drain.
Step 2: stew the onion.
At the same time, peel and chop the onion and fry it until transparent with vegetable oil.
Step 3: stew the cabbage.
Add cabbage to the onion in the pan, mix, salt, pepper, add seasoning, a little hot water and cook over medium heat for about 5 minutesstirring often.
Step 4: add dill and sour cream.
Add flour and mix well right there.
Add finely chopped dill.
Add sour cream to cabbage and mix everything very carefully again.
Continue stewing cabbage for about 2-3 minutes, then remove from heat, cover and leave alone on 5-7 minutes.
Step 5: serve the stewed young cabbage.
Braised young cabbage is very tasty. It can be served as a side dish or as the main main course. In my opinion, it is good and hot, immediately after cooking, and cold. In addition, such a cabbage is rich in vitamins, fiber and improves digestion, because on the table she is always a welcome guest. But it will be possible to cook it only in the spring or summer, when the first heads of cabbage appear. Do not oversleep the season and be sure to cook young cabbage according to this recipe.
Enjoy your meal!
- Sour cream for cooking cabbage should be oily, you can also take thick cream.