Red cabbage - an edible plant from the family Cruciferae, a very useful vegetable with bright purple leaves and a spicy, spicy taste, spread from the Mediterranean.
On the composition and benefits of red cabbage
Red cabbage is rich in protein, fiber and biochemically active substances, namely: vitamins (C, group B and PP) and microelements (compounds of potassium, sodium, iron and calcium). Anthocyanins, which give the leaves a bright violet color, possess powerful antioxidant and even antiradiation properties. These substances improve the condition of blood vessels. Among other things, the leaves of red cabbage contain substances that prevent the development of tuberculosis.
What to prepare from red cabbage?
Most often red cabbage is used fresh in the preparation of salads (less often stew), which is fully justified, since its usefulness is significantly lost during heat treatment. Preparation of salads from fresh red cabbage is a simple matter, they are quite harmoniously combined with a variety of products: with fresh vegetables and fruits, as well as with meat, fish and seafood.
Recipe for the simplest salad of red cabbage with onions and greens
Ingredients:
- red cabbage - about 500 g;
- onion red or white salad, or leeks - 1 pc .;
- olive oil or mustard oil - 4 tbsp. spoons;
- lemon - 0,5 pcs. (or wine vinegar natural - 1 item a spoon);
- greenery;
- salt.
Preparation
We chop cabbage, lightly adhere and promnem hands. We add onions cut in half rings and crushed greens. We serve with a dressing made of lemon juice and vegetable oil. Stir and leave to stand for at least 10 minutes. Lovely salad with red meat dishes. You can also include in the composition of this salad celery (rhizome cleaned and three on a grater, cut stalks with a knife).
Even more delicious this salad will turn out, if you include in it cheese or other brine fresh cheese: mozzarella, for example, or feta, gram 200. We will cut the cheese with small cubes. It is better to grate dry cheese on a large grater.
Delicious salad of red cabbage with squid, leek and olives
Ingredients:
- red cabbage - about 500 g;
- squid - about 500 g;
- Leek - 1 stem;
- olives young pitted - 12-20 pieces;
- Mediterranean greens;
- garlic - 2 cloves;
- mustard or olive oil;
- vinegar wine natural or lemon juice.
Preparation
Red cabbage thinly chopped, slightly adhered and lightly promnem. Let's cut the leeks in thin circles, add them to a bowl with cabbage, mix and blanch, that is, pour boiling water for 3-5 minutes, after which we will throw cabbage and onions into a colander for about 3 minutes. This method will make the salad taste more subtle.
Transfer the onion and cabbage into a clean bowl and fill with a dressing made of butter and wine vinegar (ratio 3: 1). Add finely chopped garlic, chopped in circles
Squid is cleaned and cooked in boiling water for 3 minutes, no more (if the squid cook longer, its flesh will become stiff as a rubber sole). Cut the squid strips or spirals, add to the salad and mix.
In the composition of this salad it is also possible to include a cooked young string bean (gram 300), as well as broccoli or cauliflower. Broccoli should be disassembled into small coots and blanched along with red cabbage and onions.
This dish can be served as an independent, with pink or white table wine, coarse barley cake or bezdrozhzhevym bread.