Recipes

Potatoes and cabbage: delicious dishes from ordinary products

Картошка и капуста: необыкновенно вкусные блюда из обыкновенных продуктов

Potatoes and cabbage, it would seem, well what can they amaze? Thus, the pasture, when there is nothing more interesting. And here and there. In fact, from such simple ingredients is just obtained all the most delicious: cabbage steaks, spicy and spicy Gurian cabbage and fried in butter potatoes with browned barrels. Are you hungry? Then follow the recipes of chefs and you will succeed.

Картошка и капуста: необыкновенно вкусные блюда из обыкновенных продуктов

Gurian cabbage

ECA Djikia, the chef Acha-chacha, the Georgian offers a classic recipe of pickled cabbage. Red she gets from beet juice, the spiciness from the red pepper and garlic, the piquancy from celery. To eat such cabbage can be very, very much. Especially under the good chacha.

4 servings

What you need:

water – 1,5 l

coarse salt – 3 tablespoons

cabbage – 1 kg

beets – 500 g

garlic – 100 g

celery greens – 50 g

red hot pepper (chili) – 3 pieces

What to do:

1. Boil water by adding 3 tablespoons of coarse salt. Allow to cool.

2. Cut into large julienne the cabbage. Clean the beets and cut into half rings. Chop the garlic, hot pepper (remove seeds) and celery greens.

3. In a large enamel container to put the chopped vegetables and herbs in layers and cover with cold salted water. Cover and leave in a warm place for 3-4 days, stirring occasionally. As soon as the red cabbage, put into the refrigerator.

Картошка и капуста: необыкновенно вкусные блюда из обыкновенных продуктовGurian cabbage

Steak cabbage with sour cream and roasted nuts nut

If the idea of a cabbage steak seem strange to you, then you are too follow fashion cooking: steaks with vegetables you eat today are not only vegetarians, but everyone else, when you just want the meat to relax. Cabbage is the most suitable candidate for the steak because of the texture, hruskoci and impossible to cut her a large piece. In the role of a sauce chef bar “Sparkling” Eugene Nasyrov uses the normal sour cream and nutty caramel. In such a rich frame you prude-cabbage is not exactly know.

4 servings:

What you need:

sour cream 30% — 300 g

cabbage — 800 g

butter — 170 g

For roasting:

sugar — 80 g

water — 30 g

roasted hazelnuts — 40 g (can — to swim with pine nuts)

sunflower seeds — 20 grams

What to do:

1. In a saucepan mix sugar and water and boil to syrup (the color should not change). Add the syrup and nuts and seeds.
While stirring, wait until the frosting will not be white.
2. Remove the skillet from the heat, transfer the nuts to a plate and let them cool.
3. Return the nuts to the skillet and continue caramelizing, stirring constantly until a uniform brown glaze.
Then put the nuts on a plate, allow to cool and crush.
4. Head of cabbage (you’ll need a small swing to be carefully cut) cut into 6 pieces-slices and blanch for 30 seconds in salted water.
5. Dry steaks with paper towel and fry each steak with two sides, adding part of the butter.
6. Then lay the leaves in small pieces of butter, put slices on a baking sheet with a sharp cut up.
Bake for 7-10 minutes maximum in the preheated oven to desired tenderness.
7. When serving, put on plate with sour cream, sprinkle with almonds.

Картошка и капуста: необыкновенно вкусные блюда из обыкновенных продуктовSteak cabbage

Braised red cabbage

Krasnokochannoy braised cabbage in cookbooks is much rarer than white. Meanwhile, it can be not only a great side dish for meat, poultry and ducks, but also a separate dish. Ivan Yakovlev, the chef of the restaurant Café Friendship, offers elementary to prepare, but exquisite crisenoy cabbage, braised with cranberries in red wine.

4 servings

What you need:

red cabbage — 800 g

sugar — 100 g

wine vinegar — 100 g

cranberry — 100 g

dry red wine — 100 g

What to do:

1. Red cabbage chopped.

2. Cranberries wash and dry.

3. Sugar melt in wine vinegar, add the wine and cabbage.

4. Mix well, place in a large frying pan and simmer 30 minutes, stirring occasionally, over medium heat. 5 minutes until cooked cabbage dishes.

Картошка и капуста: необыкновенно вкусные блюда из обыкновенных продуктовBraised red cabbage

Pan-fried potatoes with dill

Frying potatoes is an art. Everything seems to be doing everything the same, but it’s delicious not at all. Mamia of gogoi, the chef of Kazbek restaurant, knows a couple of secrets of how to make the potatoes exactly the way we love — with a Golden crust, soft center and heavenly aroma. But it has a secret weapon — a Svan salt. Just one pinch to magically change the fate of the potatoes.

What you need:

new potatoes — 1.5 kg

dill — 20 g

Svan salt to taste

What to do:

1. Potatoes wash brush, but the skin to leave. If the potatoes are large — cut into wedges.

2. Fry until Golden brown in a large amount of vegetable oil. The potatoes should be literally swimming in oil, that’s the whole point.

3. Once skovorodki to shift podgorelkina slices of potatoes on a paper towel. Svan sprinkle with salt and chopped dill and serve on the table.

Картошка и капуста: необыкновенно вкусные блюда из обыкновенных продуктовYoung potatoes with dill

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