Savoy cabbage. Recipes for preparing salads, cabbage rolls for the winter, pickling, soup, benefits, dishes, what to cook

Shaggy forks are very popular in Europe, especially in Italy. There, Savoy cabbage is called Milanese or Lombard cabbage. The fact is that the Duke of Savoy, who ruled in Savoy in the 16th century, was also the owner of Lombard lands, whose administrative center is Milan. That’s why the delicate vegetable has not one, but three names.

This garden bed resident is not particularly widespread in our country. There are several reasons for this. Firstly, this variety does not store well. Secondly, it cannot be fermented, and for the Russian soul this is a significant drawback. Thirdly, on Russian chernozems the crop is characterized by a low level of productivity. However, in terms of taste characteristics and beneficial composition, the “Italian guest” is significantly superior to the white cabbage.

Savoy cabbage has loose forks and “wavy”, as if corrugated leaves. Among the various varieties of this vegetable, even leafy ones are known.

Savoy Cabbage Soup with Bacon Recipe

This vegetable is good for health because it is rich in protein, phytoncides, and carbohydrates. This soup can be part of a hearty lunch.

What ingredients will be needed?

List of required products:

onions – 2 pcs.;
celery – 1 stalk;
carrots – 2 pcs.;
Savoy cabbage – 1 head;
garlic – 2 cloves;
sunflower oil – 2 tbsp;
potatoes – 3 pcs.;
bacon – 200 g;

Savoy cabbage (cooking recipes require adding spices to taste) contains glutathione, ascorbigen and other natural antioxidants.

Step-by-step cooking process

The dish is cooked on the basis of chicken broth (for 4 servings you will need 1 liter).

Detailed instructions:

First you need to chop the vegetables and celery.
Then you should heat the vegetable oil.
Next, you need to pour the vegetables into a pan with oil.
Boil the mixture for 5 minutes. over low heat.
Next, pour the softened vegetables into the broth.
Then the bacon slices need to be cut into strips and fried in a well-heated frying pan until crispy.
The cabbage must be finely chopped, removing the head.

Savoy cabbage soup recipe

Then add the main ingredient, salt, pepper to the pan with the soup and simmer for 15 minutes. The finished product is sprinkled with fried bacon slices.

What else can you add?

This dish is wonderfully combined with paprika and other aromatic spices. They are added to the pan in about 2 minutes. until ready.

Rules for serving dishes, decoration

This nutritious soup is eaten with cereal porridge, meat stew, pickled cucumbers and tomatoes. The dish is served with croutons and thinly sliced hard cheese.

Quick borscht

Description. Savoy cabbage dishes are ideal for simple daily meals. Add the vegetable to your usual borscht, so the cooking process will be noticeably shortened. You can use vegetable broth or meat broth in the recipe, in both cases the dish turns out tasty and very appetizing in appearance.

What to cook from:

water - 2 l;
Savoy cabbage - one fork;
paprika pepper - one piece;
potatoes - five tubers;
tomato juice - one glass;
carrots - one piece;
beets - one piece;
onion - two heads;
garlic - two cloves.

Step-by-step instruction

Cut one onion into cubes. Cut the beets into thin cubes. Place the vegetables in the bottom of the pan and add salted water. Boil.
Cut the potatoes into small cubes. Then add them to the vegetables.
Cut the second onion and paprika into thin slices. Add grated carrots.
Take a frying pan with a thick bottom. Heat some vegetable oil on it. Add the prepared vegetable mixture and fry lightly.
Pour tomato juice over the mixture. Simmer for five minutes. Then carefully pour into the pan.
Shred the cabbage. Chop the garlic. Add them to the rest of the vegetables.
Bring the future borscht to a boil, season with spices, then immediately turn off the heating.
Let the finished dish brew without opening the lid for 10–15 minutes.

Borscht prepared according to this recipe is not rich, so it is suitable for baby food, medical or dietary menus.

Green cabbage soup with savoy cabbage

This dish is prepared using mushroom, fish or chicken broth. It is better to use brisket as a meat ingredient.

Required Products

To prepare green cabbage soup, fresh, boiled or lightly fried in sunflower oil, finely chopped Savoy cabbage is suitable.

You will need the following ingredients:

pork belly 0.5-1 kg, depending on the required number of servings;
5-6 large potatoes;
carrots - 2 pcs.;
1 large onion;
savoy cabbage – 500-600 g;
sunflower oil – 40 ml;
tomatoes – 2 pcs.;
garlic – 2 cloves;
sweet pepper – 1 pc.;
bay leaf 2 pcs.;

This low-calorie dish can be part of your diet.

Step-by-step preparation

Savoy cabbage is the main ingredient in green cabbage soup. The recipe allows you to replace the rest of the ingredients with analogues.

It is prepared as follows:

You need to heat the sunflower oil in a frying pan.
The onions must be cut into rings, the carrots must be chopped on a coarse grater or in a blender.
Then add the vegetables to the pan and fry for 5 minutes, stirring slowly.
You need to add finely chopped garlic and sweet pepper to the finished mixture. Fry for another 3 minutes.
Next, you need to bring the broth or water to a boil, add salt to the cabbage soup, and add pre-peeled and chopped potatoes.
The dish should be cooked for about 5 minutes.
Then you need to add roasted vegetables and spices to the cabbage soup and salt.
At the next stage, you need to finely chop and add savoy cabbage to the soup, reduce the heat under the pan and cook for 10-12 minutes.

If desired, other types of greens are added to the cabbage soup. When the dish is ready, let it sit for 30 minutes.

What else can you add to green cabbage soup?

Dill, sorrel, and spinach are added to the dish. Parsley will add an exquisite taste to green cabbage soup.

Submission rules

Green cabbage soup goes well with fried fish, beef or pork chops. The second dish for serving for lunch can be seasoned with mushroom sauce if a similar broth was used when preparing the soup. Sour cream or mayonnaise is added to the cabbage soup.

White cabbage appetizers

Since ancient times, people have loved cabbage in all its preparations. Salads are especially popular, of which there are a huge number in modern times. This vegetable is universal, harmonizing perfectly in dishes with all products, and it is simply irreplaceable in spring and summer snacks.

Cabbage with cranberries

This salad can be classified as a “quick salad”; it is preferred by those who like mayonnaise or sour cream dressing. The dish contains the following ingredients:

500 g cabbage;
four cloves of garlic;
200 g mayonnaise or sour cream;
a tablespoon of cranberries;
salt.

Savoy cabbage salad with smoked chicken

This nutritious, juicy, appetizing dish can serve as a light snack.

Ingredients

The products needed to prepare savoy cabbage salad with smoked chicken are presented in the table:

Ingredients	Quantity/weight
Smoked chicken leg	200 g
Korean carrots	100 g
Savoy cabbage	1/2 head of cabbage
Hard boiled eggs	4 things.
Flour	1.5-2 tbsp.
Mayonnaise	taste
salt	pinch
Olive oil	2 tbsp.
Bulb onions	1-2 pcs.

A vegetable from the Italian county of Savoie goes well with smoked chicken, filling the salad with an exquisite flavor cocktail.

Step-by-step preparation

For the salad you will need half a head of Savoy cabbage with a total weight of no more than 500 g. Thanks to the wavy outlines of the leaves of this juicy plant, the appetizer looks very aesthetically pleasing and appetizing.

Savoy cabbage, recipes for preparing dishes from which are popular all over the world, is rich in vitamins and bioactive components that increase immune status and improve metabolic processes.

Prepare a salad from it and smoked chicken in this way:

First, chicken eggs are mixed with water and wheat flour.
Then add salt to these ingredients and beat them until they form a homogeneous omelette mass.
Next, pour the mixture into a heated frying pan with olive oil and fry on both sides for 1-2 minutes. The result will be a golden egg pancake, which should be allowed to cool.
Then the cabbage pulp is chopped and mixed with Korean carrots, washed and squeezed until completely dry.
At the next stage, the cooled egg pancake is cut into strips and added to the already mixed salad ingredients.
Read also: Sausage cheese: composition, beneficial properties, harm to the body

The appetizer should be seasoned with mayonnaise, and the salad can be sprinkled with nut shavings.

What else do they add?

Instead of salt, you can season the dish with soy sauce, which will give it a piquant taste.

Add to a salad made from this delicate vegetable and smoked chicken:

curry (a mixture of exotic spices);
vinegar;
petiole celery;
mustard.

You can add a variety of fresh vegetables to this snack, experimenting with flavor combinations.

Serving rules, decoration

This salad can be eaten as a separate dish or added to mashed potatoes or boiled pasta. To decorate the appetizer, use parsley or other lush greens.

Salad with crab sticks

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 1549 kcal.
Purpose: snack.
Cuisine: European.
Difficulty of preparation: easy.

Savoy cabbage salad with crab sticks comes out very fresh and unusual, like all dishes with this vegetable in its raw form. It is very easy to prepare and will definitely be appropriate on the holiday table, because it looks simply delicious. This salad is a real salvation for the hostess when guests unexpectedly appear on her doorstep. Remember how to cook it.

Ingredients:

Savoy cabbage – 200 g;
crab sticks – 180 g;
corn - 1 can;
boiled eggs – 3 pcs.;
cucumbers – 2 pcs.;
mayonnaise – 4-5 tbsp. l.

Cooking method:

Cut cucumbers, eggs, crab sticks into equal cubes. Shred the fork.
Strain the liquid from the corn. Mix it with cucumber, egg, and chopsticks. Add cabbage.
Mix the salad with mayonnaise.

Savoy cabbage casserole in a slow cooker

This dish will especially please those who follow a healthy diet. It belongs to the traditions of European cuisine. Cooking time for the casserole is 50 minutes.

List of ingredients

Tender and juicy vegetables are baked with champignons.

To prepare the dish you will need:

flour – 2 tbsp;
savoy cabbage – 300-400 g;
onions – 1 pc.;
cheese – 75 g;
raw chicken eggs – 1 pc.;
low-fat kefir – 250 ml;
garlic – 1 clove;
ginger powder – 10 g;
champignons – 200 g;
baking powder or baking soda - 1/2 tbsp.

Any type of cheese is suitable for this casserole.

Step-by-step description of the cooking process

This dish is recommended by nutritionists because it contains predominantly low-calorie ingredients.

Cooking process:

Chopped onions need to be sauteed in a slow cooker until transparent in the “Baking” mode. The unit should then be turned off.
Savoy cabbage needs to be chopped, salted, sprinkled with ginger powder, and rubbed with your hands.
Next, add sautéed onions and finely chopped champignons to the main ingredient and mix thoroughly.
At the next stage, you need to pour the cheese passed through a coarse grater into a container with Savoy cabbage.
Then the baking powder should be mixed with raw chicken eggs, kefir, and premium wheat flour.
The resulting dough-like mass must be placed in a slow cooker on top of the chopped vegetables.
You need to set the “Baking” mode for 45 minutes.

To prevent the dish from falling apart, you need to cool it directly in the slow cooker.

What else can you add?

Savoy cabbage casserole is seasoned with rosemary, basil, marjoram and other aromatic spices.

What to serve with?

This casserole goes well with spaghetti and a variety of vegetable-based first courses.

Dishes in the oven

Description. To make savoy cabbage dishes even healthier, you can cook them in the oven, completely eliminating frying. An excellent side dish is savoy cabbage leaves in cream. Without any extra effort, the dish turns out to be nutritious, tasty, and very appetizing in appearance.

What to cook from:

Savoy cabbage - one fork;
chicken eggs - three pieces;
cream (any fat content) - one glass;
butter - one tablespoon;
breadcrumbs for breading.

Step-by-step instruction

Boil a fork of Savoy cabbage (whole) in salted water until soft.
Cool and blot with a napkin to remove excess liquid.
Cut the forks into segments, each breaded in breadcrumbs.
Grease a heat-resistant dish with oil.
Place cabbage leaves on the bottom of the mold, pour cream and season with spices.
Bake in an oven preheated to 200°C for 20 minutes.

This side dish can be prepared in a slow cooker using the “Stewing” or “Baking” mode.

Stewed savoy cabbage

The food is nourishing, flavorful and energetically valuable. Savoy cabbage is softer and juicier than white cabbage varieties. The only drawback is that if you overcook it, it acquires a slightly bitter taste. Therefore, control of heat treatment time is mandatory.

Savoy cabbage, recipes for which include stewing it with milk sausages or other sausage products, are rich in pectin compounds that promote cellular regeneration. It contains polysaccharides that are easily absorbed by the body.

Required Ingredients

The advantage of such a dish is that it is quickly prepared and consists of inexpensive products available to every housewife.

To stew savoy cabbage you will need:

salt – 0.5 tsp;
tomato paste – 200 g;
Savoy cabbage - 1 large fork or 2 small;
onions – 1-2 pcs.;
milk sausages – 300 g;
sunflower oil – 50 g;
cumin spice powder – 1/2 tsp;
tomatoes – 2-3 pcs.;
carrots – 1-2 pcs.;

Instead of milk sausages, you can use any type of boiled sausage cut into strips.

Cooking method

Savoy cabbage, when stewed, partially retains the beneficial substances it contains. It is often included in the diet of people suffering from gastritis or stomach ulcers.

Step-by-step cooking process:

Onions and tomatoes are cut into rings, carrots are grated on a coarse grater.
In a saucepan, vegetables are fried in sunflower oil until the color changes.
Then finely chop the savoy cabbage and mix it with the vegetables.
Add 200 ml of water to the saucepan. Simmer over low heat until about half of the liquid has evaporated.
Milk sausages are finely chopped and fried in a frying pan with sunflower oil.
The dish is seasoned with tomato paste and spices, mixed thoroughly, and fried slices of milk sausages are added. After this you need to simmer for another 10 minutes.

The entire heat treatment process should take no more than 45 minutes.

What to serve with?

The dish is eaten hot and seasoned with mayonnaise or sauce. Stewed Savoy cabbage goes wonderfully with boiled pasta, fried eggs, rice or buckwheat porridge.

Stuffed

Cooking time: 2.5 hours.
Number of servings: 8-10 persons.
Calorie content of the dish: 2878 kcal.
Purpose: dinner.
Cuisine: French.
Difficulty of preparation: high.

Stuffed Savoy cabbage is an amazing and very interesting-looking dish. Most often, meat is used as a filling, although sometimes it is also made from fish and other vegetables. It is better to stuff savoy cabbage rather than white cabbage, because its leaves are much more tender. The dish is difficult to execute and not everyone can handle it. However, if you manage to do it, you will be simply amazed.

Ingredients:

Savoy cabbage - 1 fork;
salt pepper;
minced pork and beef – 0.5 kg;
egg – 1 pc.;
bacon - 4 slices;
milk – 0.1 l;
carrot – 1 pc.;
white bread – 2 pieces;
onions – 3 pcs.;
parsley - half a bunch;
garlic – 1 clove;
shallots – 2 pcs.

Cooking method:

Place the head of cabbage with the stalk facing up and use a knife to cut the tough part crosswise. Spread the leaves.
Place the forks, stalk side down, in a large saucepan. Fill with water and let simmer for about an hour. Add some salt. Do not throw away the water after cooking.
Remove the crust from the bread and pour in milk.
Chop 2 onions, crush the garlic. Chop the parsley. Chop the bacon. Add all these products to the minced meat, add salt and pepper, add the egg and mix thoroughly.
Take out the forks and place them stalk side down. When it cools down, pull all the leaves apart.
Place a little minced meat into each layer, gradually forming a head of cabbage. Wrap it in gauze or a napkin and tie it with kitchen thread.
Chop the shallots, carrots and the last onion coarsely and throw them into the water in which the fork was boiled. Place the cabbage there and place it on the stove.
When the water boils, turn the heat to low. Cook for an hour.
Remove the forks from the broth and place in an oven preheated to 180 degrees for half an hour.

Cod in savoy cabbage

The energy value of such a dish is 485 kcal. It can be included in the diet. Cod is rich in vitamin B12 and phosphorus. Mustard oils, which savoy cabbage is rich in, normalize the functioning of the gastrointestinal tract and stimulate cardiac activity. These products combine well in taste and beneficial properties.

Ingredients

To prepare the dish you will need:

lettuce leaves – 150 g;
Savoy cabbage – 1 head;
cod fillet – 600 g;
olive oil – 2 tbsp;
thyme – 4 branches;
dry wine – 200 ml;
dried dill – 15 g;
butter – 150 g.

You will need parchment paper or baking foil.

Step-by-step cooking recipe

The sequence of actions is as follows:

The savoy cabbage pulp needs to be boiled for 1 minute.
Then you need to lay them out on a cold surface.
Pour dry wine into a saucepan, evaporate by 3/4 over low heat, add chicken broth.
In the boiled water left over from the Savoy cabbage, you need to boil the crayfish, first removing the esophagus. When they are ready and acquire a reddish tint, the necks and claws should be cut off.
The crayfish bodies should be placed in a mixture of broth and wine, add spices, continuing to cook the dish over low heat.
Next, you need to cut out a chord from the cabbage leaves and roll out the pulp with a rolling pin.
At the next stage, the cod fillet needs to be cut into even slices and wrapped in cabbage leaves, after adding salt, pepper and dill.
The sauce must be strained and boiled further.
Then you need to grease a frying pan with butter and place the cod fillet and crayfish meat wrapped in cabbage leaves on it.

It is necessary to simmer over low heat for 20-25 minutes. Cod in savoy cabbage is poured with sauce and decorated with lettuce leaves.

What to serve with?

The dish goes well with various soups, baked goods, and pasta.

Stewed cabbage with vegetables.

Due to the fact that this type of cabbage is tender, the dish tastes pleasant.

Savoy cabbage prevents aging, normalizes the functioning of the nervous system, and prevents carcinogens from affecting the body. All this is due to the content of a unique natural antioxidant - glutathione.

Ingredients:

Preparation:

1. Remove the leaves that are on top. For cooking, use only a whole, undamaged leaf. To cut in half. Shred.

2.Pour oil into a saucepan. Chop the garlic cloves. Place in oil. Fry. Place cabbage straws. Sprinkle with sugar. Stir. Fry.

Creamy cabbage with leeks and garlic

The combination of ingredients in this recipe is simple and accessible to any housewife. The dish will add freshness to the dinner table. It is bright, full of summer aromas and has numerous beneficial qualities. Savoy cabbage, recipes for which include the use of herbs and spices, contains vitamin C and reduces the likelihood of developing gout and oral diseases.

Set of ingredients

The energy value of such a dish is 423 kcal. Therefore, it is perfect for those who want to have a slim figure.

To prepare it you will need:

leek - 1 stalk;
Savoy cabbage – 1/2 head;
butter – 50 g;
garlic – 2-3 cloves;

Pepper, salt, and aromatic spices are added to the dish.

Cooking method

This delicious dish contains useful microelements, amino acids, and protein compounds that are easily digested by the stomach.

Cooking instructions:

Thinly slice the green onions, chop the garlic, and finely chop the Savoy cabbage.
Boil the vegetable mixture for about 2 minutes.
Then the liquid is drained.
Boiled vegetables are washed with cold water.
Melt butter in a frying pan, add chopped garlic and fry for 1 minute.
Then add leeks and savoy cabbage and sauté over medium heat, stirring slowly.

The finished dish should be salted and peppered to taste.

Submission rules

This dish goes well with meat snacks. It will be an excellent addition to oven-roasted duck or pork chops.

Borsch

Cooking time: 2.5 hours.
Number of servings: 8-10 persons.
Calorie content of the dish: 2254 kcal.
Purpose: lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

The recipe for red borscht with savoy cabbage is very simple and not much different from the same one with white cabbage. However, thanks to the addition of this vegetable, the first dish becomes more tender and tastier. There are no unusual products in the composition: potatoes, meat, onions and beets. You can add spices to borscht at your discretion; some people do not add anything at all except salt and pepper.

Ingredients:

beef – 0.6 kg;
salt pepper;
beets – 2 pcs.;
cloves – 3 buds;
potatoes - 3 medium;
allspice peas – 7 pcs.;
Savoy cabbage – 600 g;
dried celery root – 1 tsp;
onions – 2 pcs.;
bay leaf – 2 pcs.;
tomato paste – 5 tbsp. l.;
garlic – 1 clove.

Cooking method:

Cut the meat and place it in a saucepan. Add whole onions, bay leaves, celery, cloves, and peppercorns. Fill with water and let it cook.
After a quarter of an hour, put the grated beets into the pan.
Peel and cut the potatoes into cubes, after a few minutes add to the borscht.
Chop the fork thinly. Throw the straws into the pan when the potatoes are done.
Salt, pepper, add crushed garlic and tomato paste. Let the borscht boil, turn it off and remove from the heat.

Puff pastries with savoy cabbage

Such a culinary product can be prepared from homemade or purchased frozen dough - yeast and puff pastry. A mixture of Savoy cabbage and green onions is used as a filler.

Required Ingredients

Leek has the remarkable property of improving the functioning of the stomach and intestines, so such pies are not only tasty, but also healthy.

To prepare them you will need:

dough – 400 g;
chicken eggs – 5 pcs.
sesame – 10 g;
Savoy cabbage - 1 fork;
leek - 1 stalk;
bay leaf – 4 pcs.;
dry wine – 50 ml;
olive oil – 2-3 tbsp.

You can add various spices to the filling depending on your taste preferences.

Step-by-step cooking process

If you use store-bought dough, you must first defrost it to a plastic state.

Further sequence of actions:

The cabbage head should be freed from the outer layer of leaves, cut into 4 parts and boiled in boiling water. Lava leaf is added to the pan to infuse the main ingredient with its aroma.
Next, cut the leek into thin rings and fry in a frying pan in olive oil and dry wine. Cover the dish with a lid. You need to fry for 10-15 minutes. on low heat.
Next, you need to strain the broth from the Savoy cabbage and cool it with cold water.
After this, the stalk is cut out and the pulp is finely chopped.
The cabbage mass should be mixed with stewed green onions, hard-boiled and finely chopped eggs. This is the filling for pies.
The puff pastry is rolled out with a rolling pin and cut into squares. Their size depends on the desired size of the pies.
Place a tablespoon of filling in the middle of each piece of dough. The edges of the dough squares are folded in the direction src=»https://culinarya.ru/wp-content/uploads/2020/01/savoyskaya-kapusta-retsepty-prigotovleniya-8.jpg» class=»aligncenter» width=»600″ height ="399″[/img]
The resulting pies should be placed on a baking sheet lined with baking parchment, greased with yolk and sprinkled with sesame seeds.

Culinary products should be baked at 180°C for 10-15 minutes.

Submission rules

Ruddy and juicy pies can be used as a light breakfast or dinner. They are served with hot tea, cocoa, and oatmeal.

Homemade burrito

What to cook from Savoy cabbage for a snack or meeting guests? We invite you to try a hearty snack made from lavash, vegetables and meat.

minced meat – 300 grams,
fresh cucumber,
tomato,
a few leaves of savoy cabbage,
tablespoon of tomato paste,
pita,
can of red beans.

Fry the minced meat until half cooked, add beans and tomato paste to it. Simmer the food without a lid for several minutes. Salt the filling and season with your favorite spices.
Cut a sheet of pita bread in half, place a couple of cabbage leaves, a portion of minced meat, and slices of cucumber and tomato on the pieces.
Roll the pita bread into an envelope and quickly heat the appetizer in a grill pan without adding oil.

Wrap the burrito in foil and serve your guests with any sauce.

Marinated cabbage salad for the winter

This vegetable crop is often used to create preparations for the cold season. Cabbage from the Italian county of Savoie contains a balanced vitamin complex and a set of amino acids, the deficiency of which the body experiences in winter.

Ingredients

To prepare a nutritious pickled salad for the winter you need:

savoy cabbage – 500 g;
onions – 2 pcs.;
bell pepper – 2 pcs.;
vinegar – 2 tbsp;
sunflower oil – 100 ml;
salt – 1 pinch;
black pepper – 15 g;
celery seeds – 15 g.

A bite significantly increases the shelf life of pickled lettuce.

Cooking method

Preservation is rolled into glass jars. The lids are sterilized in the oven, a pan of boiling water or in the microwave.

When the container is ready, perform the steps in the following sequence:

Remove damaged leaves from the top layer of savoy cabbage.
Bell peppers are washed with warm running water, seeds are removed and cut into thin strips.
Then shred the cabbage.
Peel and cut the onions into rings.
Next, you need to heat the vegetable oil in a frying pan, adding vinegar, celery seeds, and pepper. You will get a preservative.
Then add chopped vegetables to the jar, add brine and mix thoroughly.

At the end of the preservation process, the jars are hermetically sealed with lids.

Submission rules

This nutritious salad can be added to mashed potatoes, buckwheat or rice porridge. The taste of pickled Savoy cabbage harmonizes well with pancakes and pancakes.

Warm salad

Description. There are other recipes for salads with Savoy cabbage. By experimenting with ingredients and processing methods, you can get a real culinary masterpiece. Preparing a warm salad does not require much time or effort. It is ideal for dinner in the cold season and will not add extra centimeters to your waist.

What to cook from:

Savoy cabbage - quarter fork;
prepared chicken breast - 100 g;
chicken egg - one piece;
skim milk - 0.5 cups.

Step-by-step instruction

Finely chop the cabbage. Simmer until soft in hot vegetable oil.
Cut the breast into cubes. Add to cabbage, stir.
Mix the egg with milk and salt. Pour into the pan.
Cook the salad, stirring constantly until the egg is completely set and the mixture becomes crumbly.
Transfer the salad to a platter and serve immediately.

Savoy cabbage can be added to fresh salads instead of Chinese cabbage. This will make the dish more delicate in taste.

Stuffed cabbage rolls with carrots for the winter

This dish is easier to prepare than cabbage leaves, since its leaves are softer and more pliable and lack coarse veins. Stuffed cabbage rolls with carrots can even be pickled for the winter.

Ingredients

Any minced meat is suitable - pork, beef, mixed.

To prepare the dish you will need the following products:

Savoy cabbage - 3 large heads;
carrots – 4 pcs.;
rice – 500 g;
onions – 300 g;
minced chicken or turkey – 1 kg;
garlic – 3 cloves;
bay leaf – 5 pcs.;
tomato paste – 250 g;
sunflower oil – 250 ml;
vinegar – 200 ml;
salt – 50 g;

To give the dish a rich taste, you can use fragrant spices.

Step by step cooking process

It is better to put the rice in the dish boiled until half cooked so that it reaches the desired condition along with the savoy cabbage leaves.

The sequence of actions is as follows:

First, cabbage heads for 5 minutes. Dip into boiling and slightly salted water.
Cut the stalk from the fork and carefully remove the softened leaves.
2 onions are chopped, carrots are grated.
Then the vegetable mass is mixed and fried in a frying pan in sunflower oil.
The remaining onions are ground in a meat grinder and added to the pre-salted and peppered minced meat.
The frying is mixed with tomato paste and water. Boil in a frying pan for 1 minute.
Next, the cabbage rolls are formed by placing a portion of minced meat on the cabbage leaves.
At the end of the cooking process, the dish is placed tightly in a pan, filled with water and a mixture of frying and tomato paste. Then add bay leaf and place the pan on the stove.

Stew the cabbage rolls for 1-1.5 hours. To preserve them for the winter, prepare a solution of vinegar, sunflower oil and salt.

Submission rules

These cabbage rolls are eaten with mayonnaise, sour cream, and ketchup. They are used as a hearty second course on the dinner table.

Stuffed with meat

The fillet in the cabbage turns out juicy, and thanks to the cheese and mushrooms the dish acquires a unique taste.

Ingredients:

cabbage – head of savoy;
chicken fillet – 570 g;
cheese – 210 g hard;
champignons – 320 g;
mushrooms – 12 g dry;
broth – 470 ml;
onions – 2 pcs.;
oil – 35 ml vegetable;
sugar – 5 g;
cream – 75 ml fat;
garlic – 3 cloves;
egg – 2 pcs. chicken;
salt;
wine – 110 ml dry white;
marjoram – 1 teaspoon;
flour – 2 tbsp. spoons;
nutmeg – 2 teaspoons;
oregano – 3 teaspoons dried;
pepper.

Preparation:

Cut the head of cabbage from the side of the stalk. Open the leaves slightly.
Place in salted water. Boil for an hour.
Prepare a grater. Take the medium size. Grind the cheese.
Pour in the eggs. Add nutmeg. Mix.
Chop the mushrooms.
Chop the garlic cloves.
Heat the oil. Place the cloves in the pan. Fry. Get it. Place mushrooms. Simmer for seven minutes.
Add marjoram. Pour in cream. Mix.
Cut the fillet into layers. Beat it off. Add some salt. Sprinkle with oregano.
Take gauze. Spread it on the table. It should be several times larger than a head of cabbage.
Uncover the leaves in the cabbage. Cut out the stalk.
Place the filling between the leaves, starting from the center. First the mushrooms. Then stuff it with cheese.
Cut the chicken layers into three parts. Place between leaves. The last two layers should be without filling.
Collect the cabbage together.
Wrap tightly in gauze. To tie.
Pour water over mushrooms. Add onion. Add some salt. Add oil.
Place the head of cabbage. Boil for an hour.
Place in the oven. (180 gr.). Leave for half an hour.
Fry the flour in a frying pan. Pour in the broth that remains after cooking. Add nutmeg. Add some salt. Pour in the wine. Warm up.
Add sugar. Mix.
Chop the cabbage. Pour over the sauce.

Savoy sauerkraut

Due to the fact that the juicy vegetable crop is easily absorbed by the body, it is suitable for both children’s diets and for feeding people suffering from gastrointestinal diseases. It ferments faster than white cabbage varieties.

Ingredients

To create a starter for the winter you will need the following products:

savoy cabbage – 1 kg;
dill – 1 bunch;
salt – 1 tbsp;
red pepper – 3-4 pcs.;

This vegetable crop does not need special preparation before fermenting.

Step-by-step preparation

The bitter taste of Savoy cabbage comes from the chemical aminoglycoside sinigrin, which is neutralized by a high concentration of salt.

The sequence of actions for fermenting this juicy vegetable is as follows:

Cabbage should be finely chopped raw.
Then you should finely chop the dill and pour it into a bowl with the chopped vegetable, adding pepper.
Next, you need to mix a tablespoon of salt with a cup of boiling water.
The solution needs to be cooled and poured into a bowl with Savoy cabbage.
The container should be covered with a wide plate or lid and left for 48 hours under pressure. To do this, you can place a heavy object on top.

Once every 3-4 hours you need to open the lid slightly, letting out the air.

What to serve with?

Savoy sauerkraut is a universal product. It is served with any side dish.

Stewed cabbage with vegetables

Due to the fact that this type of cabbage is tender, the dish tastes pleasant.

Ingredients:

salt;
Savoy cabbage – 1 head;
dry herbs;
tomatoes – 2 pcs.;
garlic – 3 cloves;
sugar – 1 teaspoon;
bell pepper – 2 pcs.;
carrots - 1 pc.;
olive oil – 4 tbsp. spoons;
pepper;
onion – 2 heads;
parsley - 4 branches.

Preparation:

Remove the leaves that are on top. For cooking, use only a whole, undamaged leaf. To cut in half. Shred.
Pour oil into a saucepan. Chop the garlic cloves. Place in oil. Fry. Place cabbage straws. Sprinkle with sugar. Stir. Fry.
Add herbs. Add some salt. Add black pepper. Mix.
Chop the onion. Chop the pepper. Grate the tomatoes. Grind the carrots. Do not use the skin. Send to cabbage. Fry.

Useful tips and tricks

Savoy cabbage is always boiled or stewed for 5-7 minutes. faster than white cabbage. The vegetable left after preparing the dish can be stored in the refrigerator for a maximum of 5-10 days. It is best to cut the stalk with a special vegetable knife.

Savoy cabbage has the ability to strongly absorb oil. Therefore, you should not add too much of it. Cooking recipes allow you to change ingredients for similar ones and introduce new ones into a dish to vary the bouquets of taste sensations.

Pickled cabbage

An original snack can be prepared not only from the usual peppers or tomatoes. You will like savoy cabbage preparations no less than pickles or squash caviar.

kilogram of cabbage,
30 grams of salt,
one liter of water,
0.3 liters of vinegar 9%,
60 grams of sugar,
40 grams of salt (for pouring),
eight peas of allspice.

Disassemble the cabbage, finely chop the leaves and rub them with salt. After that, put them in jars and send them to a cool place for several hours.
When the required time has passed, take out the preparations, squeeze the juice out of them and return them back again.
Pour marinade made from sugar, salt and vinegar over the cabbage. Place 5-8 peppercorns in each jar.

Cover the pieces with plastic lids and store them in the refrigerator.