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Is it possible to extinguish frozen white cabbage

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  • Most often, white cabbage is stewed, fresh orbut it is by no means the only one suitable for this kind of treatment. With certain reservations regarding the color change, you can put out red cabbage, much less time is spent preparing stew Savoy or Chinese cabbage.

    Whether you extinguish white, red, savoy orChinese cabbage, preparation of the vegetable for suppression is the same. First remove all faded, spoiled, discolored upper leaves, then wash and dry the head. Then cut it into quarters and remove the stiff kocherizhku. Each quarter should be chopped in thin strips or squares.

    If you are going to stew sauerkraut, it should be washed, put in a colander, under running water, then squeezed well.

    In a large deep frying pan heat on an averagefire a spoonful of vegetable or melt a spoonful of butter. Spread the shredded cabbage and fry it, stirring until light golden. Pour ½ cup of warm boiled water, bring to a boil, reduce the heat, cover and extinguish the cabbage for about 30-40 minutes. Such a recipe is suitable for cooking 1 to 1 ½ kilograms of a vegetable.

    For additional flavor and taste, stewed spicy herbs such as dill and parsley, cumin, fried bacon, sausages, diced apple can be added to stewed cabbage.

    Red cabbage is also stewed like white, butwith one serious nuance. Red cabbage contains anthocyanins, compounds that give it a rich color, but on contact with hot water they also stain the vegetable in an unappetizing pale lilac color. To avoid this, add 1 tablespoon of vinegar to each glass of raw cabbage before pouring water into the pan or frying pan.

    The more tender Savoy or Peking cabbage is extinguished as well as the white cabbage, but much less in time. Try to prepare Savoy Savory cabbage. To do this for 1 head you will need:

    - 110 grams of bacon;

    - 55 grams of butter;

    - 90 ml of white dry wine;

    - 2 tablespoons chopped parsley;

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