Unknown savoy cabbage. Recipes and properties

For traditional dishes of Russian citizens, the invariability of the ingredients used in them is inherent. Recipes are usually kept for a long time, passed from mouth to mouth. At the same time, any culinary innovation is usually perceived in Russia with caution and rarely gets accustomed to the table. Today it will be just one of these products, which can hardly be found in the dishes of our citizens - Savoy cabbage.

Everyone is well acquainted with the varieties of her sister-in-law, who became a regular guest both in salads and in various soups. Why is it so popular with us and is often found in the list of components of many dishes, rather than savoy cabbage? Recipes contain a white-vegetable vegetable, primarily because of the culture of Russia and its endless love for raznosolam. The matter is that Savoy cabbage can not be marinated or fermented. It is generally unfit for any kind of conservation. However, while it is stored for a long time in fresh form, flawlessly preserving its original taste. In addition, it can boast a large number of nutrients in its juicy and delicate leaves. In fact, this is a real vitamin charge on our table. Dishes from Savoy cabbage will be an ornament of any feast and will make the hostess a real gourmet in the face of the guests.

Savoy cabbage cabbage rolls

This is, first of all, a dietary dish that will not only allow, keeping to a diet, to replenish the body of lost minerals in the body, but will also please with its pleasant taste. For 8 servings of cabbage rolls you will need the following products:

- 1 average head of savoy cabbage;

- 4 tablespoons of any grated cheese (canteens);

- 100 grams of ground beef;

- 4 spoons (table) of finely chopped fresh herbs (basil, dill, parsley, marjoram);

- 1 spoon of paprika (tea);

- 4 tablespoons of pine nuts peeled (canteens);

- 0,4 kg of potatoes;

- 0.1 kg of sour cream of medium fat content;

- 2 small carrots;

- salt and pepper to taste.

Cabbage leaves in this case will be used as a wrapper. To make a stuffing for cabbage rolls, the potatoes must be cooked, peeled and crushed to a mushy condition. Stir the ground to a monotonous mass with cheese, carrots, pre-grated on a fine grater, chopped herbs, pine nuts, and finely chopped onions. Add the necessary amount of spices to taste.

With the head removed the damaged and weathered upper leaves, we need only fresh Savoy cabbage. Recipes, by the way in most cases, do not recommend frying it to avoid loss of vitamins and unique taste qualities. It should be blanched whole, without cutting, for 5 minutes. Then cut the cabbage finely, leaving only the 8 largest leaves. On them with a spoon, carefully place the pre-prepared filling and wrap the ends in the form of an envelope.

The resulting cabbage rolls should be lightly fried in vegetable or olive oil, then add a small amount of water and simmer under the lid for 10 minutes. Then add the remaining cabbage with sour cream and leave on low heat for another time. Salt and pepper to taste.

With proper desire and patience, Savoy cabbage, the recipes of which are abundantly present on the Internet, will become one of your favorite foods. It produces excellent fresh juicy salads that add a touch of summer to your dining table. It can also be extinguished with the addition of meat, without forgetting about the time, which does not need much. Let the vitamins and microelements stay in your plate, not in a saucepan. If your choice is tasty and healthy food, it means that the Savoy cabbage must always be present in the refrigerator. Recipes can always undergo some changes in accordance with the tastes of the cook. Do not be afraid to experiment, and you will appreciate this unusual for a Russian man vegetable.