Sliding up on the initial steps of the "cabbage case" the creative nature of the true master (or mistress) at home and the original chef always let you down to the desire again and again to surprise your surroundings by something unusual and, of course, tasty. And the cabbage in the realization of such desires - the blessed stuff! But there is one precondition - the dish must be beautiful and always edible ... imagine you have on the table - not just sauerkraut, and its transformation - salad delicate pink color and a special sweet and sour taste ... Ah!
And the whole something you want when leaven cabbage add the usual red beets instead of the usual carrots. The additive can be done on this recipe: cabbage prepared - 10 kg, beetroot - 350-400 g, salt - 171, the whole process looks like. Beets pre blanch for 2-3 minutes in boiling water, then cooled, cleaned and cut into pieces or slices into cubes. Or you could shred.
In the barrel load the prepared cabbage, as well as the usual sour. And then - the layers are laid beets. You can mix the cabbage and beets and conventional grinding. This creates a framework that same lusted pink salad. By the way, cabbage with beets is nearly finished dressing for winter borscht ...
I was surprised! But there are more sophisticated technological devices in the manipulation of cabbage with the addition of cucumbers, mushrooms, parsnips. And now - cabbage "mayonnaise".
To prepare a vegetable delicacy, it is necessary to the normal sauerkraut make additions - pickled apples, pickled stone fruits, grapes, cranberries, lingonberries, sugar, vegetable oil ...
Cabbage, sauerkraut cabbage head whole or halves, shred or cut with a knife into small squares 3 x 3 cm, not more. Then carefully chosen supplements. Marinated stone fruits and grapes should not be crumpled without peduncles, whole. Apples cut into eight slices before serving, so that they do not have time to oxidize in air and darken. Cranberries, bilberries, clean and neat to select only the fruit. Vegetable oil is desirable to filter out, if the manufacturer has not done, and then help ordinary gauze. Then shred the cabbage and with a wooden Veselka uniformly mix it with additives.
The resulting mixture is dense, but without pressure, put in a clean dish, pour strained marinadnoy shading of the fruits and berries. Ready meal stored at a temperature of 0 to 5 degrees a week or more.
It is clear that a certain, single recipe cabbage "mayonnaise" to offer very difficult. But there is a very popular and available in almost any hostess. They and we offer our readers ...
"Provence" with the fruit mixture:
Cabbage - 5 kg
Vegetable oil - 650 g
Sugar - 3.7 kg
Mustard powder dining room - 0.5 tsp
Cranberries or cranberries - 500 g
Pickled Grapes - 500 g
Marinated Stone fruits - 500 g
Apples soaked - 500 g
Marinadnaya pouring out from under the stone fruits - 350 g
Can be replaced by a fruit component to others, but so that their total number was not less than four.
"Provence" with mustard
Cabbage - 5 kg
Vegetable oil - 600 g
Sugar - 750 g
A mixture of pickled stone fruit with grapes - 1,5 kg
Mustard - 0.5 tsp
Marinadnaya pouring out from under the stone fruits - 350 g
"Provence" with tomato puree
Cabbage - 5 kg
Vegetable oil - 250 g
Sugar - 165 g
Tomato puree - 150 g
Mochenov cranberries - 400 g
Pickled apples - 400 g
Try! Create your own recipe for cabbage "mayonnaise" empirically based on the proposed. You, your pets and guests will appreciate the works of talented hostess, having tasted this wonderful dish. Bon Appetit!
In the barrel load the prepared cabbage, as well as the usual sour. And then - the layers are laid beets. You can mix the cabbage and beets and conventional grinding. This creates a framework that same lusted pink salad. By the way, cabbage with beets is nearly finished dressing for winter borscht ...
I was surprised! But there are more sophisticated technological devices in the manipulation of cabbage with the addition of cucumbers, mushrooms, parsnips. And now - cabbage "mayonnaise".
To prepare a vegetable delicacy, it is necessary to the normal sauerkraut make additions - pickled apples, pickled stone fruits, grapes, cranberries, lingonberries, sugar, vegetable oil ...
Cabbage, sauerkraut cabbage head whole or halves, shred or cut with a knife into small squares 3 x 3 cm, not more. Then carefully chosen supplements. Marinated stone fruits and grapes should not be crumpled without peduncles, whole. Apples cut into eight slices before serving, so that they do not have time to oxidize in air and darken. Cranberries, bilberries, clean and neat to select only the fruit. Vegetable oil is desirable to filter out, if the manufacturer has not done, and then help ordinary gauze. Then shred the cabbage and with a wooden Veselka uniformly mix it with additives.
The resulting mixture is dense, but without pressure, put in a clean dish, pour strained marinadnoy shading of the fruits and berries. Ready meal stored at a temperature of 0 to 5 degrees a week or more.
It is clear that a certain, single recipe cabbage "mayonnaise" to offer very difficult. But there is a very popular and available in almost any hostess. They and we offer our readers ...
"Provence" with the fruit mixture:
Cabbage - 5 kg
Vegetable oil - 650 g
Sugar - 3.7 kg
Mustard powder dining room - 0.5 tsp
Cranberries or cranberries - 500 g
Pickled Grapes - 500 g
Marinated Stone fruits - 500 g
Apples soaked - 500 g
Marinadnaya pouring out from under the stone fruits - 350 g
Can be replaced by a fruit component to others, but so that their total number was not less than four.
"Provence" with mustard
Cabbage - 5 kg
Vegetable oil - 600 g
Sugar - 750 g
A mixture of pickled stone fruit with grapes - 1,5 kg
Mustard - 0.5 tsp
Marinadnaya pouring out from under the stone fruits - 350 g
"Provence" with tomato puree
Cabbage - 5 kg
Vegetable oil - 250 g
Sugar - 165 g
Tomato puree - 150 g
Mochenov cranberries - 400 g
Pickled apples - 400 g
Try! Create your own recipe for cabbage "mayonnaise" empirically based on the proposed. You, your pets and guests will appreciate the works of talented hostess, having tasted this wonderful dish. Bon Appetit!
