Tag: cabbage (Page 3 of 4)
Lazy Cabbage RollsMarch 19th, 2011 in Beef, Main Dishes by Julia Volhina
Lazy cabbage rolls, or “lenyvi golubtsi” how this dish is called in ukrainian, is an easier version of ukrainian cabbage rolls.
Since it doesn’t require assembling of rolls it is much easier to prepare, and taste is very similar to cabbage rolls.
Lazy cabbage rolls taste great when seasoned with a bit of chopped garlic and a bit of mayo.
Braised White CabbageJanuary 29th, 2011 in Main Dishes, No-meat, Sides by Julia Volhina
Braised cabbage can be a nice meat-free dish on its own, however it also makes a good side dish for various meats, especially pork and sausages.
You can braise fresh white cabbage alone or mix of white cabbage with sauerkraut (1:1 proportion) to your taste. If you choose to use sauerkraut, rinse it with water before adding to the skillet.
Fresh tomatoes in this recipe can be replaced with tomato paste, if you don’t want to spend time blanching and de-seeding tomatoes.
Cabbage and Chicken SaladJanuary 8th, 2011 in Salads by Julia Volhina
I love cabbage. It is available in the stores whole year, and it somehow manages to preserve such important nutrient as vitamin C (and some others) till late winter. This makes cabbage a good choice of food when your body particularly needs more vitamins.
I consider this a winter salad: cabbage is available any time in the store, as well as chicken and cheese; but it will also taste great when prepared from fresh young cabbage, which is much softer and more juicier.
Additionally, I usually season this salad with dry bread cubes right before serving. I prepare them myself from leftover bread: just dice it and dry in the oven (can’t call them croutons, as they don’t have any seasoning or oil added in the process of preparation). But I guess you can use croutons from the shop instead or skip this part all together.
Easier Borscht with Precooked Beets and BeansDecember 18th, 2010 in Hot Soups, Soups by Julia Volhina
One of the challenges when cooking classic beet root soup, borscht, is to get all vegetables (and there are quite few) cooked till perfect readiness at the same time.
Considering different vegetables require different cooking time it is sometimes hard to achieve. For borscht you need to make sure beens are soft, while potatoes are not over cooked and beets don’t lose their color.
So, to make this happen: I cook beens in a separate cooking pot (just until they are soft and ready), cook beets skin on (like for salad) in separate pot in advance, and add these two to the main cooking pot at appropriate times.
By the way, using of canned beets and beens instead of cooking them yourself is an option (which I never did, but it may safe you some time).
Salad Dnister (Cabbage, Peas and Sausage)September 25th, 2010 in Salads by Julia Volhina
Salad Dnister (just like a river) is a popular in West Ukraine dish originated in Carpathian mountains region, and made its way to other places as it is easy, not expensive and fast to do and very tasty.
Main ingredient of this salad is shredded cabbage, so you can consider it to be a coleslaw with a sausage and peas dressed with mayonnaise.
A bit of a challenge here would be to find suitable sausage. The closest translation to the kind of sausage you need I could come up with is “half-smoked summer sausage”, however I am pretty sure that sounds weird in english, and if you know how to call it better – please let me know. Krakowska or Ternopil’ska sausage will work here, if you can find any of those in Ukrainian or European shop.
Cabbage and Cucumber SaladJune 19th, 2010 in Salads by Julia Volhina
This is one of my favorite salads for fresh young cabbage – fast made slaw with eggs and cucumbers seasoned with fresh dill and mayo to taste.
Usually I take small white head cabbage or a half of it, however it will be the same good with red cabbage (the color will look interesting in this case too 🙂 ) or napa.
Don’t forget to cool down hard boiled eggs before adding them to the salad – it is not recommended to mix fresh vegetables with hot ingredients.
Bigos (Cabbage and Pork Stew)December 19th, 2009 in Pork by Julia Volhina
Bigos, as a cabbage and meat stew, is very popular second course dish in countries of East Europe. I believe it was originated in Poland, however recipes similar to polish bigos can be found in cuisines of Lithuania, Russia, Ukraine and maybe some others. In Poland bigos is traditional dish to be served on Second day of Christmas.
Ingredients for bigos vary, some of them may or may not include tomatoes, mushrooms, carrots, onions, garlic, honey and even prunes; beef, veal, pork, bacon, smoked ham, smoked sausages or a combination of those.
However common parts for each bigos recipe are some kind of meat, white cabbage and sauerkraut.
I cook bigos (by the way it is called “solyanka” in Russia and Ukraine, even though there is a soup with the same name) with pork, a lot of cabbage (fresh and sour), carrots, onions, bay leaves and spice it with whole black peppercorns, just like it was always cooked in my family. Hope you will like it too.