Red cabbage. What from it to prepare?

Red cabbage in the amount of some nutrients exceeds its sister, white cabbage. For example, vitamin C contains twice as much, and carotene, which is so useful to the human body, is fourfold at all!

Plus red cabbage contains anthocyanins. And their regular consumption in food contributes to reducing the risks of diseases of the cardiovascular system and the organs of vision, as well as they help our body to fight radiation. By the way, it is the anthocyanins that give the cabbage such a peculiar red-violet color.

At this point the enumeration of useful substances does not end. Such cabbage and antioxidants are rich, which struggle with toxic substances in our body. Still, what is most attractive to the beautiful half of humanity - antioxidants help to cope with signs of aging.

And, of course, such a vegetable is rich in a variety of nutrients and minerals. These are iron, potassium, magnesium, carbohydrates, proteins and various vitamins. And what can you cook from it?

Marinated red cabbage with beets

For cooking, you need 10 kilograms of red cabbage, clean it from the outside of the leaves and chop. One large lemon to grate on a large grater, not forgetting to remove from it all bones. Combine cabbage with lemon and mash.

Put the resulting mixture in a container for pickling. Lay in layers, each of which sprinkle with fresh parsley and chopped beetroot (all you need is three bunches of parsley and a half kilo of beets).

In three glasses of hot boiled water, dissolve 3/4 cup of salt, add 100 grams of honey and four chopped pods of hot pepper. The resulting mixture pour into a container with cabbage, wait until it cools down and put it in a cool place.

A week later the pickled red cabbage will be ready.

Red cabbage stewed with celery and cottage cheese

300 grams of cabbage chop as thinly as possible. Clean one celery root and grate it on a large grater. Vegetables put on a frying pan with a drop of vegetable oil, pour 100 ml. water. Sprinkle with fresh herbs and simmer 10 minutes under a closed lid.

After put the vegetables to curd, add a couple of tablespoons of water and again stew for 10 minutes. At the end, salt, put a piece of butter, stir and turn off the fire. Allow the dish to stand for 20 minutes.

Roll from red cabbage

Red cabbage in the amount of kilograms of small shreds is put in a bowl, a small spoon of salt and 100 ml is added to it. Wine vinegar. Everything is mixed and this marinade is infused for two hours.

Melt two spoons of butter in a frying pan, fill with two tablespoons of sugar. As soon as the sugar turns brown, put the cut onion into a skillet and two apples (without skin), diced with cubes. Fry three minutes and pour the same pickled cabbage. Pour in 200 ml. Wine, put 200 grams of cranberries, a couple of twigs of cloves, a bay leaf and a little bit of cinnamon. Within 30 minutes, all to extinguish under a closed lid, then remove the lid and fry another 15 minutes. The filling of the roll is ready.

Prepare the yeast dough. Roll out the dough very thinly. Lubricate it with cooked melted butter and lay out the stuffing from the cabbage, try to ensure that the filling does not reach the brim at least two centimeters. The roll should not turn out too tight, its edges wrapped inwards.

Lay the roll on a baking sheet covered with parchment paper so that the seam is on the bottom. Mellow the roll with melted butter. Bake for 20 minutes, during this time, a few times oiled. Ready-made rolls can be eaten both hot and cold.