Cabbage

No matter what anyone says, our cuisine is unthinkable without meat cabbage rolls. Probably, everyone remembers how their grandmother or mother did, and this process resembled a sacred ceremony. Say, the modern housewife has absolutely no time for su

If the dough is lean, then this does not mean at all that it is not tasty ... I propose a variant of yeast dough in vegetable oil and fresh yeast. It is light and airy and is ideal for pies with cabbage. You can make any fillings (mushrooms, rice wit

Lenten borscht, prepared according to the classic recipe, is fragrant and tasty. And also very beautiful - thanks to beetroot juice, which is added at the very end of cooking! In order for the taste of lean borscht according to the classic recipe to

If you have never cooked cabbage and meat dumplings before, try it using our proven recipe. By the way, do you know how this dish differs from dumplings in general? The fact that minced meat for the latter is always raw, and dumplings are stuffed wit

Many Chinese soups do not boil vegetables and herbs. vayut, and lay in sa- at the end of cooking, literally for 1-2 minutes. Vegetables are slightly crispy and retain more vitamins.

Stuffed cabbage rolls from young cabbage in a saucepan are cooked quite quickly, so it is better not to fry them, but to stew them immediately in a thick aromatic sauce. By the way, in this case, you should also choose the appropriate filling - one t

Pickled cabbage is a welcome guest on any table. Such cabbage will be a great addition to meat, fish, and, of course, potatoes in any form. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage

This spicy cabbage salad is more like a vegetable stew - only in terms of the method of preparation: all its components must first be fried and then stewed. But the main thing is its taste, bright, with oriental notes, thanks to curry and cumin..

There are at least 25 officially recognized borscht recipes: Chernihiv, Hetman, Poltava; borscht green, cold; with prunes and beans... And you can eat borscht from dawn to dusk - although many prefer the opposite.

Sauerkraut and chili peppers are a double pleasure. Crunch and rejoice!