White cabbage is the most popular and affordable type of cabbage on our menu. Everyone can afford it, and the variety of cabbage recipes will pleasantly surprise even a real gourmet.
Cabbage is often used in proper nutrition for its beneficial properties. Low calorie content allows you to quickly lose excess weight and gain a slim figure and a healthy body.
Lenten cabbage cutlets with semolina
Products
- White cabbage – 700 g
- Onions – 2 pcs.
- Semolina – 5-6 tbsp. spoons
- Garlic – 2 cloves
- Parsley (fresh) – 3-4 sprigs
- Dill (fresh) – 3-4 sprigs
- Ground paprika – 1 teaspoon
- Salt – 1 teaspoon (to taste)
- Ground black pepper - to taste
- Vegetable oil - for frying
Recipe
- Finely chop the onion, garlic, herbs and cabbage one by one.
- Pour boiling water over the cabbage, put it on the stove and cook for 7-10 minutes over low heat (if the cabbage is not dense and not very hard, you can simply cover it with a lid and leave it on the table for 10 minutes).
- We drain the water through a sieve. Cool the cabbage, squeeze it out and transfer it to a cup.
- Pour a little vegetable oil into the frying pan and add onions. Fry the onion until golden. Add garlic. Mix everything and fry for 1-2 minutes.
- Add fried onion and garlic, a little salt, pepper, paprika, parsley and dill to a cup with cabbage. Mix well.
- Add semolina and mix thoroughly again.
- Cover the cup with a napkin and leave for 15 minutes.
- Pour a little vegetable oil into a heated frying pan. We form small cutlets, place them in a frying pan and fry.
- As soon as the cutlets begin to brown, turn them over and fry on the other side. Place the finished cutlets on a plate. If there is a lot of oil on the cutlets, place them on a paper towel.
- Lenten cabbage cutlets are ready! Serve them as a separate dish or with any side dish. Enjoy your meal! Cook with pleasure and make your loved ones happy!
Steamed diet cabbage cutlets
Such cutlets contain a minimum of calories, this is the most dietary option - everything is steamed, without frying or baking.
KBJU per 100 g: 80/2.3/3.3/10.1
Products:
- 0.5 kg white cabbage
- 80 g onions
- greens - a bunch
- 1 egg
- 3 tbsp. whole grain flour
- 0.5 tbsp. vegetable oil for lubricating the steamer grate.
How to cook:
- For this dish, it is better to choose young cabbage with slight thickenings. Simmer the peeled, finely shredded cabbage in a non-stick frying pan under a lid.
- When it softens, turn off the heat and leave to brew.
- After cooling slightly, add flour, spices if desired and mix thoroughly.
- Add the egg to the cooled mixture and beat with a blender. Roll the formed cutlets in flour.
- Grease the steamer grate with vegetable oil and place the cutlets on it. In 15 minutes they will be ready.
Stewed cabbage with mushrooms
Products (for 4 servings)
- White cabbage – 500-600 g
- Champignon mushrooms – 300 g
- Carrots – 100 g
- Onion – 100 g
- Tomato paste – 1 tbsp. spoon
- Cumin (seeds) – 1 pinch
- Coriander (seeds) – 1 pinch
- Salt - to taste
- Ground black pepper - to taste
- Vegetable oil – 5 tbsp. spoons
Recipe
- We prepare ingredients for making stewed cabbage with mushrooms. During the cooking process we will also need 100 ml of boiling water.
- Wash the champignons and chop them coarsely.
- In a frying pan, heat 2 tbsp. spoons of vegetable oil. Fry the champignons until all the liquid has evaporated. At the very end of frying, salt and pepper the mushrooms. Transfer the fried mushrooms to a plate.
- While the mushrooms are frying, chop the cabbage.
- Add salt to the cabbage and knead it with your hands so that the cabbage releases its juice.
- Peel the carrots and grate them on a coarse grater.
- Add carrots to cabbage. Mix.
- Heat the remaining vegetable oil in a frying pan. Fry the cabbage and carrots for 15 minutes, stirring from time to time.
- Peel the onion and chop finely.
- After 15 minutes of frying the cabbage and carrots, add the onion to the pan and fry for another 5-7 minutes.
- Then add tomato paste, cumin and coriander. Fry for another 1-2 minutes.
- Add fried champignons to the frying pan, pour in 100 ml of boiling water, salt and pepper to taste. Simmer the cabbage and champignons for 5 minutes under the lid. Turn off the heat and let the stewed cabbage with mushrooms brew for 30 minutes.
- Stewed cabbage with mushrooms is very tasty both hot and cold. Bon appetit!
Korean marinating recipe
Neither oil nor vinegar will be noticeable in the prepared dish. On the contrary, it will acquire a slightly sour taste and apple aroma. Spicy, appetizing and at the same time completely dietary, Korean-style pickled cabbage is an ideal appetizer for chopped chicken cutlets or simply baked chicken.
KBJU per 100 g: 62/0.8/4.7/4.2
We will need:
- 2 kg cabbage
- 2 large carrots
- a little coriander and cumin
- 1/2 l water
- 1 tbsp. l. salt
- 1/2 tbsp. vegetable oil
- 3 tsp. apple cider vinegar
Cooking step by step:
- Chop the carrots and cabbage, mix them in a bowl or pan and add salt. Carefully remember and even grate the vegetables, as you want the juice to come out. Place the mixture in jars along with the aromatic seeds and tamp down.
- Mix salt and oil in cool water, then bring to a boil, add vinegar to the marinade and remove from heat.
- Pour the marinade hot into jars with vegetables. After cooling completely, let stand for 3-4 hours and you can serve.
Cabbage baked in the oven
Products (for 6 servings)
- White cabbage – 1.5 kg
- Onions – 240 g
- Ground sweet paprika – 1 teaspoon
- Dried thyme – 4-6 sprigs
- Dried basil – 1 teaspoon
- Vegetable oil – 3 tbsp. spoons
- Ground black pepper - to taste
- Salt - to taste
*
To submit:
- Fresh parsley – 2-3 sprigs
Recipe
- Before you cook cabbage baked in the oven, prepare all the necessary ingredients. Turn on the oven to preheat to 180 degrees.
- Wash the cabbage, dry it and cut it into large pieces about the size of one bite.
- Place the chopped cabbage in a bag or deep container. Add ground paprika, thyme leaves, dried basil, 1-2 tbsp. spoons of vegetable oil and salt to taste. At this stage I add 2-3 small pinches of salt and, if necessary, add salt to the dish at the end of cooking. Stir the cabbage thoroughly so that the oil and spices are evenly distributed.
- Place the cabbage in a baking dish. Bake cabbage in the oven at 180 degrees for 60 minutes. During this time, stir the cabbage 2-3 times so that it bakes and browns evenly.
- About 10 minutes before the end of roasting the cabbage, cut the onion into thin half rings. In a frying pan over medium heat, heat 1 tbsp. a spoonful of vegetable oil. Add the chopped onion to the pan and stir-fry for about 5 minutes until the onion is soft, translucent and slightly golden.
- Add the fried onions to the baked cabbage and mix well. If necessary, add a little more salt or ground black pepper to taste.
- Place the cabbage and onions in the oven and bake for another 10 minutes.
- Cabbage baked in the oven is ready! Serve the dish hot, sprinkled with a pinch of chopped fresh herbs if desired. Bon appetit!
Are proper nutrition and pickled cabbage compatible?
PP and pickled cabbage are quite compatible if you follow certain cooking rules. Many traditional recipes can be adapted to pp, replacing sugar with honey, vinegar with lemon juice, reducing the amount of oil, etc. And so that you don’t waste time on experiments and searches, our authors have collected all the proven best recipes for marinated cabbage. It’s not difficult to prepare, preserving the maximum of nutrients - it’s quick and very tasty.
You can pickle any white cabbage - early, medium late. Or you can experiment with red cabbage - it looks more interesting. The most ideal option is mid-season varieties, since late ones can be harsh (it is better to leave them for fermentation), and early ones are too tender.
Pickled cabbage is no less healthy than sauerkraut. It is prepared literally a day in advance and retains more microelements and vitamins. But there are much fewer acids that irritate the gastrointestinal tract in pickled cabbage.
Lenten stuffed peppers
Products (for 6 servings)
- Bell pepper (canned or frozen) – 12-13 pcs.
- White cabbage – 1 kg
- Onions – 4 pcs.
- Carrots – 1-2 pcs.
- Garlic – 3-4 cloves
- Tomato paste – 1 tbsp. spoon
- Tomato juice – 1 glass
- Dry greens (dill) – 3 tbsp. spoons
- Bay leaf – 3 pcs.
- Allspice – 4-5 peas
- Salt (for sauce) – 1 tbsp. spoon
- Sugar (for sauce) – 2 tbsp. spoons
- Ground black pepper - to taste
Recipe
- To prepare the filling for stuffed peppers, chop the cabbage.
- Grate the carrots on a coarse grater.
- Finely chop the onion.
- We send all the ingredients to the frying pan to simmer, add 1 tbsp. a spoonful of tomato paste diluted in water, salt, pepper, sprinkle with herbs.
- Prepare the sauce by adding onions, carrots, tomato juice and garlic to a frying pan, adding salt and sugar, and simmering for about 10-15 minutes.
- Place bay leaf and allspice on the bottom of the pan. Let's start stuffing the peppers. Stuff each pepper with stewed cabbage and place in a saucepan.
- Pour the prepared sauce over the stuffed peppers. Place the peppers stuffed with vegetables on the fire for 10-15 minutes.
Super fast option “5 minutes”
“Recipe in 5 minutes” implies that the cabbage can be pickled and immediately put on the table. It tastes just great!
KBJU per 100 g: 72/0.8/7.2/4.2
For this dish you need:
- 1 fork medium cabbage
- 3 carrots
- 2 onions
- head of garlic
- 100 g washed, not very sour raisins
- 1 tbsp. l. salt
- 500 ml water
- 100 g apple cider vinegar
- 3 tbsp. l. honey
- 1/2 cup vegetable oil
How to cook:
- In the usual version, it is recommended to take a full glass of butter and sugar, but then the cabbage will be very sweet, and we do not want this at all. Therefore, it is better not to use sugar at all, replacing it with honey, and significantly reducing its amount, and there is no need for so much oil.
- Add salt to finely chopped cabbage and mash until juice appears. Grate the carrots on a coarse grater, grate the onion on a fine grater, and crush the garlic with a press. Add vegetables and raisins (first pour boiling water over the raisins for 10 minutes, then rinse) to the cabbage and mix again.
- Boil water, pour oil and vinegar into it. Cool slightly and add honey. And then pour the marinade into the cabbage in small portions, then stir.
You can even serve quick-cooking marinated cabbage with honey and raisins warm - or wait until it cools completely.
Cabbage solyanka with mushrooms
Products
- Champignons -500 g
- Cabbage – 1 kg
- Pickled cucumber – 2 pcs.
- Onions – 1 pc.
- Vegetable oil – 50-70 ml
- Apple vinegar – 2 tbsp.
- Tomato paste – 2 tbsp.
- Ground black pepper – 1 pinch
- Salt – 1-2 tsp.
- Bay leaf – 1-2 pcs.
- Greens – 10 g
- Water – 1 tbsp.
Recipe
- The recipe for cabbage soup with mushrooms requires apple cider vinegar, but if you don’t have it, you can replace it with regular table vinegar.
- Peel the cabbage from the top leaves, wash and chop.
- Place the cabbage in a saucepan, add water, bring to a boil, reduce heat, cover and simmer for 40-50 minutes.
- Meanwhile, peel the onion and cut into cubes.
- Fry the onion in vegetable oil until golden brown.
- Add coarsely chopped champignons to the onion. Fry everything together for 5 minutes.
- Cut the cucumbers into circles.
- Add cucumbers to mushrooms and onions. Simmer for about 10 minutes over low heat. Salt and pepper to taste.
- Remove cabbage from heat. There is very little liquid left in it.
- Add tomato paste, salt and vinegar to the cabbage.
- Simmer everything together for a couple of minutes.
- Place half the cabbage on a baking sheet.
- Place mushrooms and cucumbers on top. Flatten.
- Cover with remaining cabbage.
- Place the baking sheet in an oven preheated to 170 degrees for 20-30 minutes.
- Sprinkle the finished hodgepodge with chopped herbs.
- Cabbage solyanka with mushrooms is ready. Bon appetit!
Cauliflower puree
To prepare a tender, airy and very tasty cauliflower puree, you can use skim cow's milk or plant-based (for example, coconut) milk.
- First of all, the cauliflower needs to be washed and disassembled into inflorescences. Place in a saucepan, add cold water and cook. When the water boils, add salt and add 1-2 bay leaves. Cook until the cabbage becomes soft. Drain the water. Remove bay leaf.
- Place the cabbage in a blender and puree, adding milk in portions. In total, you will need approximately 40-50 ml of milk. The finished puree should end up homogeneous, without lumps. Salt to taste, add 1 tsp. butter.
Serve as a side dish.
Pea cutlets with cabbage
Products
- Peas (dry) – 200 g
- Onions – 60 g
- White cabbage – 400 g
- Carrots – 100 g
- Semolina – 4 tbsp. spoons
- Curry – 1 teaspoon
- Turmeric – 0.5 teaspoon
- Paprika – 0.25 teaspoon
- Salt – 0.75 teaspoon
- Vegetable oil (for frying) – 3-4 tbsp. spoons
- Flour (or semolina, or breadcrumbs) - for breading
Recipe
- Prepare the necessary ingredients for making pea cutlets with cabbage.
- Soak the peas overnight. Rinse.
- Pour boiling (!!!) water to completely cover the peas. Cook the peas after boiling for about 30 minutes over low heat. It is advisable to remove the foam. The peas should be completely boiled.
- Drain excess water from the finished peas, and mash the peas into a puree using a masher.
- Cut the onion into cubes. Grate the carrots on a coarse grater. Add 1 tbsp to the pan. spoon of vegetable oil and add onions and carrots. Fry the vegetables over medium heat for about 3-4 minutes until soft.
- Add shredded cabbage to the vegetables, stir and simmer over low heat for 10-15 minutes until the cabbage is soft. Stir the vegetables periodically.
- Combine pea puree and stewed vegetables.
- Add semolina, curry, turmeric and paprika, and salt.
- Stir until smooth. If necessary, add a little more semolina.
- With hands moistened with water, form small cutlets and bread them in flour, semolina or breadcrumbs. I breaded it in flour.
- Fry pea cutlets with cabbage in a frying pan with vegetable oil until browned on both sides. The cutlets fry quickly, about 3-4 minutes on each side.
- Pea cutlets with cabbage are ready!
- They can be served either hot, straight from the frying pan, or chilled.
