Cabbage has always been part of the diet, it is the most popular vegetable in many countries. Cabbage begins its "journey" as an integral part of the daily diet from the Mediterranean countries. Then it gains popularity in Europe and wins an undoubted "victory", firmly rooted in the north of vast and vast Russia. The inhabitants of Siberia were very fond of cabbage, in traditional cuisine Siberians it is found in abundance. Many researchers believe that cabbage was first grown in Russia, perhaps due to the fact that all favorable conditions have been created for its growth in our country.
Useful properties of cabbage
Cabbage is just a storehouse of vitamins. This vegetable is saturated with vitamins A, B and C, cabbage has a lot of calcium and potassium, iron, fluorine and phosphorus, iodine, copper, magnesium, as well as sixteen free amino acids. It must be remembered that almost all vitamins can be present in freshly squeezed cabbage juice, therefore, unfortunately, in dishes such as cabbage soup, braised cabbage, cabbage cutlets many vitamins are lost.
The most common cabbage dishes
You can cook a wide variety of dishes from cabbage, moreover, each of them will be unique in its own special taste and will take a separate place in your culinary piggy bank. Here are just a few of them:
- borsch;
- braised cabbage;
- cabbage cutlets;
- sauerkraut;
- salted cabbage;
- bigos (pork and vegetables: cabbage, onion and cucumber);
- pies / pies with cabbage;
- casseroles, etc.
Of course, cabbage soup is the most popular dish. This is only one type of the whole variety of soups, hot first courses. Shchi is distinguished by an indescribable aroma, refreshing sourness in taste. In addition, cabbage soup is delicious, even if the broth is not cooked on a meat bone.
Fresh or sauerkraut?
Shchi is prepared either from fresh or sauerkraut. One of the most basic questions in cooking: "How much to cook cabbage in cabbage soup?" It depends on what kind of cabbage the hot first course is prepared from. Sauerkraut cooks faster because it is not as tough as fresh cabbage and is slightly salted.
So how much to cook sauerkraut in cabbage soup? The answer is simple - ten minutes. Shchi at the same time become more sour. Nutritionists believe that sauerkraut in cabbage soup gives the dish some specific gastronomic feature, improves the digestion process. If the broth for the first course was initially very fatty, then sauerkraut slightly reduces the fat content, thereby making such a dish more "digestible" for a weak stomach.
The process of preparing cabbage soup from sour or fresh cabbage. How much to cook cabbage in cabbage soup?
- At the very beginning, you need to prepare the broth. Many gastronomic professionals recommend using only beef pulp. However, it is better to buy meat on the bone. In this case, the broth will be more rich and fragrant. We recommend salting the water, the meat will taste more juicy and tasty. Once the water boils, gently remove the scale with a spoon. Boil for about one and a half hours. Then take out a piece of meat, separate from the bone, cut the flesh into small pieces and add back to the broth. We pass to the second stage.
- Add potatoes (cubed). And, of course, cabbage.
- How much to cook cabbage in cabbage soup? Sauerkraut or sauerkraut cooks twice as fast - about ten minutes. It is recommended to wash the cabbage under sewage, carefully wring out and place in a saucepan. After it is immersed in the pan, it will boil much faster. When boiling, foam may appear. It's okay - the cabbage is sour, and it is this acid that releases foam.
- Now consider the option with fresh cabbage. How much to cook fresh cabbage in cabbage soup? It cooks much longer - about twenty minutes, because it is much tougher, yet raw, unlike sauerkraut, does not boil so quickly. As soon as the allotted time has passed, we move on to the next step.
- Gradually add vegetables. Onions and carrots, after peeling, finely chopped, carrots can be rubbed on a grater. Based on these vegetables, make a fry. We heat the pan, add a little sunflower oil, and sauté the onion for about seven minutes. Then add carrots for the same time. Stir vigorously, do not let the vegetables burn. After the time has passed, add the vegetables to the common pan.
- Add bay leaf, salt, pepper or other spices to taste to the pan. For flavor, you can put garlic passed through a press. Let the soup languish under a closed lid for fifteen minutes. Then you can turn it off.
Shchi is tastier not only from the stove, it is better if they are infused. When serving, we recommend putting a spoonful of sour cream.
Shchi is also prepared without a meat ingredient. This is a real find in the days of fasting for believers. Then, in this case, plain water is suitable instead of meat broth, and mushrooms are additionally added to all vegetables. They give the hot first course flavor and color. At the end of cooking (before the procedure of languishing cabbage soup), a few tablespoons of sunflower oil are added to the pan. How much to cook cabbage in cabbage soup? Exactly the same. The lean cooking option does not change the time.
So...
Thus, you can once again sum up and repeat all of the above.
You are faced with the question: "How long does it take to cook cabbage in cabbage soup?" First you need to, so to speak, identify the variety of cabbage with which you are dealing. Fresh or pickled. And as soon as the problem arises, quickly solve it.
How long does it take to cook fresh cabbage in cabbage soup? Fifteen to twenty minutes.
How long to cook sauerkraut in cabbage soup? Ten minutes.
Many of those who are dissatisfied with their current weight and / or body volume seem to be ready to spend a lot of money in order to get rid of the hated excess kilograms and fat. However, this is not always justified.
There are products, the financial costs of which will be negligible. At the same time, according to the reviews of many people, it was the weight loss program based on the use of such dishes that led them to gain the long-awaited harmony.
Rumor has it that such a diet, which combines boiled cabbage with some other low-calorie dishes, was invented by Russians, who for centuries consumed this product. Perhaps this is a fact. Even abroad, such a weight loss program is called the "diet of Russian peasants."
However, we should not forget that there are several varieties of such a technique for getting rid of excess weight, and not all of them include a white vegetable, which is considered to be primordially Russian. In some of the options, boiled cauliflower is offered for use (recipes based on it, by the way, are quite diverse, and the resulting dishes are quite tasty and nutritious).
However, it is not so important who exactly invented such a diet, which appeared in the eighties of the last century and has many advantages over other weight loss programs. First of all, with it you don’t have to starve (since the main cabbage dish is allowed in almost unlimited volumes). In addition, the set of acceptable foods is more or less rich. It is also worth remembering: vegetables saturate the body with priceless minerals and vitamins and provide fiber that improves the functioning of the digestive tract and contributes to its timely cleansing of harmful substances and feces.
Do not forget that boiled cabbage contains calories in a very limited amount. There are only about thirty or forty of them per hundred grams of such a dish.
Such a diet requires certain restrictions. Those who wish to use it will have to forget about a number of harmful products- for example, high-calorie lipids (butter, margarine, as well as the most fatty meat and fish), as well as soda, fast food, legumes, sweets, muffins and alcohol in any form.
The emphasis is on any kind of cabbage: white and red cabbage, kohlrabi, cauliflower, Brussels sprouts, etc. In addition, tomatoes, greens, milk, brown rice, green tea, onions, lean beef, berry juice, bananas and unsweetened fruits.
Boiled cabbage for weight loss can be used in various dishes. For example, in the form of such a Libyan salad. Its small head (in which small leaves must be present) should be chopped, poured with water and boiled to such a state that it turns out to be soft, but does not “fall apart”. Sprinkle with lemon juice, if desired, sprinkle with caraway seeds and serve, for example, with boiled meat.
In addition, cabbage soup according to a specific recipe often appears in such a diet. It will require chopped carrots, chopped onion rings and chopped celery and sweet peppers in the form of pieces. White cabbage is shredded. All this must be boiled to a boil, and then kept on fire for another ten minutes, so that the vegetables soften. And five minutes before readiness, separately cooked brown rice and chopped green onions are added there.
Many who have taken advantage of such a diet note that without much effort they were able to lose up to ten kilograms in just a couple of weeks. However, physical training can make such a weight loss program more effective.
White cabbage is most often boiled in shredded form. Sometimes it is prepared with whole leaves, for example, for the subsequent preparation of cabbage rolls. There are several varieties of cabbage, each of which implies its own subtleties of preparation. In addition, the dish for which the ingredient is prepared plays a special role.
For different dishes White cabbage cooked in various ways:
- for salad or cabbage rolls, the leaves are poured with boiling water;
- for cabbage soup or borscht, the cabbage is pre-washed, chopped, poured with boiling water and boiled (if necessary, additional ingredients are added, but the cabbage must be boiled first);
- An alternative to boiling water is to boil the cabbage for a few minutes.
Cauliflower before cooking should be divided into inflorescences and washed thoroughly. It is recommended to pre-salt and boil the water and only after that put the cabbage into the liquid. In addition, soaking the flowers in salt water can get rid of insects and dirt.
Water temperature at initial stage cooking any type of cabbage is of particular importance. If you put cabbage in a cold liquid, then there is a risk of boiling the vegetable. In boiling water, the leaves or shredded mixture will retain their shape.
step by step cooking cabbage:
- you need to choose a container for cooking and pour required amount water;
- the liquid should boil (it is better to bring water to a boil over high heat);
- cabbage must be prepared (washed, separated leaves, chopped);
- cabbage is placed in a container, and the fire is reduced to an average level;
- You can check the readiness of cabbage by consistency or taste.
How much to cook cabbage
In shredded form, white cabbage is cooked on average for 20-30 minutes. If in the future it is planned to use cabbage for cabbage rolls, then its leaves are boiled for 10 minutes so that they remain dense. Some prefer not to boil the leaves, but pour them with boiling water in a deep bowl. In this case, the workpiece is also ready for use after 10 minutes. The age of the cabbage affects the cooking time. Smaller ones cook faster, larger ones take longer.. The smaller the head, the younger the cabbage.
In a double boiler, cabbage is cooked for 20 minutes. In a double boiler, it comes to readiness in a similar amount of time. It is necessary to cook cabbage in the “vegetables” mode, after adding salt and spices as desired. In the slow cooker, the vegetable is cooked in the “baking” mode. Cooking time will average 20-25 minutes. The fastest way to cook white cabbage in a pressure cooker. In this case, it will be ready in just 15 minutes.
Cauliflower is cooked no more than 15 minutes. During this time, the inflorescences reach readiness and retain their shape. Cauliflower can be cooked not only in a regular saucepan, but also using a pressure cooker, slow cooker or double boiler. In the first case, the cooking time will be a maximum of 7 minutes, in the other two - no more than 10 minutes.
Cabbage is a vegetable that is one of the most common crops. First of all, cabbage finds its use in cooking.
There are a huge number of recipes that lovers of this product appreciate.
In addition, cabbage is also a medicinal product. We will tell you about its beneficial properties, possible harm and nutritional value.
calories
The calorie content of cabbage is quite low and this indicator pleases those who are going to lose weight. excess weight. For 100 gr. cabbage accounts for only 27 kcal.
At the same time, the nutritional value of cabbage is as follows:
- proteins - 1.8 gr.;
- fats - 0.1 gr.;
- carbohydrates - 6.8 gr.
Most of all in cabbage water - it is 90% of it.
Cabbage contains vitamins B1, B2, B3, B9, C, E.
As for macronutrients, we list them in descending order of content in cabbage - potassium, calcium, magnesium, phosphorus, sodium.
Of the trace elements in the cabbage contains iron, manganese, fluorine, molybdenum and others.
Useful properties of cabbage
Cabbage is a complex of vitamins that has an excellent effect on the body. It has been scientifically proven that thanks to vitamins and nutrients, cabbage becomes a fighter against many ailments.
Note: when you cut the cabbage, do not throw away the stalk. It combines all the beneficial properties of cabbage. It is better to chop it finely and add it to a salad or find another use for it.
You can list the beneficial properties of cabbage for a long time, this list is not final. However, it reflects the main qualities that reflect the high utility of this product.
Benefit and harm
Only if useful properties does cabbage have Of course not. She has contraindications, and the visible harm that she can cause to the body. Let's take a look at how it can hurt.
Harmful properties of cabbage exist, but most of them are quite individual in nature and are based on specific diseases or intolerances. In general, the benefits are many times greater than the harm. This is especially true for healthy people. After all, cabbage helps maintain a favorable state of their health.
Thus, cabbage is a source of health and an indispensable element of any cookbook. Eat cabbage more often and your body will become healthier!
It is impossible to imagine a traditional everyday menu without cabbage dishes. A festive table is not complete without this vegetable. Its benefits are simply endless. Cabbage is rich in vitamins, antioxidants and minerals. It has been eaten since ancient times. And since then, a huge variety of cabbage dishes have been invented, and for the preparation of most of them, cabbage must be boiled.
In addition to the usual white cabbage, there are many other types - colored, tender Peking, Brussels, kohlrabi and even sea.
Cabbage is a storehouse of nutrients. Constant eating reduces the risk of peptic ulcer disease, gives additional muscle tone due to potassium, lowers cholesterol and prevents the formation of blood clots. All fresh useful material fully absorbed by the body. But what if the cabbage needs to be subjected heat treatment? How to cook cabbage? How long to cook cabbage, so as not to lose all its benefits at the same time? Let's take a look at how to cook this wonderful vegetable in order to preserve its beneficial substances and taste as much as possible.
Boiling white cabbage
When cooking cabbage, the most important thing is not to overcook it. Then it will lose almost all its usefulness and will not be very attractive in appearance. We try to cook in such a way as to preserve the full value of the product and give the finished dish a beautiful and appetizing appearance.
The cooking time of cabbage largely depends on the purpose for which we cook cabbage, and whether we will further process it in some way.
For example, if we are preparing cabbage rolls, then we blanch a head of cabbage in boiling water for no more than 10 minutes, depending on its size, after cutting out a stalk from it. Here we need to achieve softness of the leaves so that they do not break during the formation of cabbage rolls, so 5-10 minutes will be enough.
If we cook cabbage as an independent dish, then we need to cook for about 30 minutes, after letting the water boil. We also take out the stump first. If the head is large, then it can be cut into several parts, but do not overdo it. The smaller we cut it, the less benefit remains.
For shredded cabbage, the cooking time is approximately 10 minutes. Keep this in mind when cooking soups.
How to cook cauliflower
Cooking cauliflower is somewhat different from cooking white cabbage. First, we disassemble it into separate inflorescences, wash it, if necessary, soak it in salt water.
We put the inflorescences in salted boiling water and cook for no more than 15 minutes. The smaller the inflorescence, the less we cook them. It is not necessary to cover the pan with a lid, to reduce the fire too. To enhance the taste, you can add a few drops of lemon juice to the water. If juice is not at hand, citric acid is also suitable.
If you need to prepare a semi-finished product - frozen cauliflower, it is clear that it is no longer necessary to disassemble it into inflorescences. But the cooking time is slightly longer. Boil it for 15-17 minutes.
Brussels sprouts are a generous source of fiber. These are quite dense heads of cabbage, resembling small turnips. To preserve the fiber in this valuable product, cook it for only 5 minutes. If you purchased a frozen semi-finished product, then it will take twice as long to cook it.
Boiling seaweed
Cooking seaweed depends on how it is stored. If it is frozen cabbage, then you need to cook it like this. First, put it in cold water and then bring to a boil and cook for about 15 minutes. Then we drain the water. This algorithm must be repeated three times to remove the unpleasant odor.
If the cabbage is canned, but cook it for only 5 minutes after it boils.
Be sure to learn how to cook cabbage dishes. Indeed, in addition to its unlimited benefits and nutritional value, dishes from it are unusually tasty.
