Vinaigrette with cabbage - a scattering of vitamins and benefits. Recipes cooking familiar from childhood vinaigrette with sauerkraut

Vinaigrette with cabbage - a scattering of vitamins and benefits. Recipes cooking familiar from childhood vinaigrette with sauerkraut

The favorite of millions salad called vinaigrette has many variations.

He is good not only because it contains a lot of vitamins, but also by the availability of ingredients.

They can be changed depending on the availability of products, experimenting with different dressings.

All this helps to open interesting taste qualities and to re-enjoy the original taste of a dish familiar from childhood.

Vinaigrette is appropriate for any meal, whether it is a daily meal, or a holiday dinner.

Vinaigrette with cabbage - general principles of cooking

Salad is prepared at any time of the year, but it is especially relevant in winter, when there is a shortage of fresh vegetables.

Traditionally, the main ingredients of vinaigrette are potatoes, carrots, beets, pickled cucumbers, onions and beans.

Raw vegetables can be simply boiled and then peeled. They are baked and in the oven in foil or in the culinary sleeve. The cooking temperature is 200 degrees and the time is a little more than half an hour.

All products are usually cut equally and mix thoroughly.

Corn, peas, cabbage and sea cabbage, apples, avocados, smoked and salted fish, meat can be added to the traditional ingredients.

Salad is seasoned with oil and salt, or a more complex dressing is made with sugar, mustard, pepper, vinegar and garlic. The sour juice in the vinaigrette will successfully provide lemon juice.

Ready salad sprinkled with herbs, or it is mixed with the other components.

Vinaigrette is delicious cold.

1. Vinaigrette with sauerkraut and chicken

Salad nourishing and easy at the same time. Low fat breast perfectly harmonizes with all vegetables. Dressing of mayonnaise and sour cream adorns the taste of vinaigrette, makes it more saturated.

Ingredients:

• 0,300 chicken fillet.

• Three potatoes and carrots.

• One beet small.

• Two pickled cucumbers.

• 0.100 kg of sauerkraut.

• Half a cup of sour cream.

• Two Art. spoons of mayonnaise. • Salt kitchen.

• Pepper mix.

Cooking Method:

Boil the fillet in lightly salted water. Cool and cut into thin slices.

Cooked and peeled vegetables, pickled cucumbers cut into medium slices.

Put all prepared ingredients in a deep bowl.

Additional sauerkraut cut with a knife and add to the salad.

Salt and pepper vinaigrette. Season with a mixture of sour cream and mayonnaise. Stir well.

2. “Vitamin” Vinaigrette with cabbage

Such a vitamin salad is easy to prepare and contains nothing but long-familiar healthy vegetables. Perfectly complement the meat dish or serve as a delicious dinner.

Ingredients:

• Two potatoes.

• Three carrots.

• Two beets.

• Large onion.

• 0.3 kg of cabbage.

• Four feathers of green onions.

• Two pickled cucumbers.

• Black sugar spoon.

• Salt kitchen.

• Butter vegetable.

• Vinegar.

Cooking Method:

Cook vegetables, give time to cool. Cut into small pieces. Place in one bowl, pour with oil and mix.

Onion chopped half-wheeled, divided into feathers. Add to salad.

Grind cucumbers and green onions.

Cabbage cut into strips. Mix with sugar, salt. Pour a tablespoon of tablespoon vegetable oil and a quarter spoon of vinegar. Stir and slightly overwhelm.

Connect cucumbers and cabbage with other vegetables. Sprinkle with green onions. Check for salt. To stir thoroughly.

3. Vinaigrette with sauerkraut and avocado

The original taste of the dish gets thanks to avocado. It very successfully combines with all vegetables and turns ordinary food into piquant and original.

Ingredients:

• Beets.

• Carrot.

• 100 grams of sauerkraut.

• Two pickled cucumbers.

• 200 grams of green peas.

• Avocado.

• Bow.

• Lemon peel.

• Olive oil.

• Salt kitchen.

Cooking Method:

Bake in the oven carrots and beets. Cut vegetables into medium cubes and mix in a deep bowl.

Sliced ​​pickled cucumbers, onions and avocados. Add to bowl. Pour the cabbage and peas. A little salt. Pour into a salad and a half spoonful of olive oil. Mix everything well.

Grate the lemon zest and decorate the finished dish.

4. Vinaigrette with cabbage “Friend's recipe”

In the salad instead of peas - corn, and fresh sour cabbage replaced fresh. The taste of the salad was changed, but did not become worse. On the contrary: the new components made it brighter and more interesting.

Ingredients:

• Three potatoes.

• Two carrots.

• One big beet.

• 0.2 kg of canned corn.

• Three pickled cucumbers.

• A bunch of dill.

• 0,250 kg of fresh cabbage.

• Salt kitchen and vegetable oil.

Cooking Method:

Boil potatoes, carrots and beets.

After the vegetables have cooled, cut them into small pieces. In the same way chop the cucumbers.

Beets to postpone and fill with vegetable oil.

Cabbage chop, salt and leave for about fifteen minutes. Then squeeze and add to the salad bowl.

Finely chop the dill.

Add all other ingredients to the salad bowl with cabbage, except beets. Salad mix.

Vinaigrette check for salt. Add the beets, butter and stir well again.

5. Vinaigrette with sauerkraut and beans

Sauerkraut adds pleasantly sour taste to the vinaigrette, the beans make the dish satiated and nutritious.

Ingredients:

• Three small beets and carrots.

• Four potatoes.

• 400 grams of sauerkraut.

• 300 grams of white fine beans.

• Vegetable oil.

• Salt kitchen.

Cooking Method:

We start cooking the dish in advance: soak the beans in the water. After a few hours, cook until tender. Drain the water from the beans, throwing it in a colander. Pour into a deep bowl.

Simultaneously, we boil water in another saucepan, load the thoroughly washed vegetables, and cook them until soft.

Vegetables should cool down a bit. We clean and cut them into small cubes.

We shift the vegetables into the saucepan with the beans and add the sauerkraut.

Salt to taste and stir. Pour in the butter and stir well again.

We put the finished dish on beautiful plates and decorate it with greenfinch.

6. Vinaigrette with cabbage and capers

A hearty and delicious salad will decorate the family feast. It is suitable in order to treat friends.

Ingredients:

• Two carrots.

• Three potatoes.

• Beets.

• Onion.

• Two pickled cucumbers.

• 0,200 kg of fresh cabbage.

• 0.100 kg of peas.

• Black spoonful of vinegar and sugar.

• Two h. Spoons of capers.

For refueling:

• Pinch of sugar and salt kitchen.

• Two Art. spoons of sunflower oil.

• Black spoon of mustard and vinegar.

Cooking Method:

Cook the beets, peel and cut into small pieces. Sprinkle with vegetable oil and mix.

Cabbage chop, salt and sprinkle with sugar. After twenty minutes, squeeze and put in a salad bowl. Add the onion half chopped.

Peel potatoes and carrots, cut into cubes. Cook in separate saucepans. Potatoes - in salted water with a little vinegar, and carrots - just in water. Carefully ensure that the vegetables are not digested.

Throw slices of potatoes in a sieve and rinse with cold water. Do the same with the carrot.

Peel the cucumbers, cut them and put in a plate for cabbage, mix.

Finely chop capers.

Mix all ingredients.

Prepare dressing: combine butter, salt, sugar, vinegar and mustard. Whisk with a whisk. Pour over the salad, stir.

7. Vinaigrette with Homemade sauerkraut

The dish contains a significant amount of vegetables. Mixing, they combine their flavors into one, fragrant and appetizing. Vinaigrette has a very soft and full-bodied taste.

Ingredients:

• Boiled vegetables:

- five potatoes.

- four carrots.

- three medium beets.

• 0.250 kg of canned beans.

• 0.150 kg green peas.

• Three feathers of green onions.

• 0,200 kg sauerkraut.

• Onion.

• Three pickled cucumbers.

• Salt kitchen.

• Black pepper.

• Vegetable oil.

Cooking Method:

Cut boiled vegetables, cucumbers and onions in the usual way. Download in a deep bowl.

Sauerkraut squeeze well and further chop with a knife. Pour into the salad. Green onion feathers shred and send to vinaigrette.

Pour the beans and peas into a bowl of salad. Salt and pepper. Pour in vegetable oil. Vinaigrette mix well.

The dish should stand a little, and only then it can be used.

8. Vinaigrette with cabbage, pickled apple and fresh cucumber

A sour and at the same time sweetish salad is a fine variant of a late dinner and decoration of a dinner table.

Ingredients:

• Three carrots and potatoes.

• One beet.

• One fresh cucumber.

• Two Art. spoons of green peas.

• Apple is sour.

• Two pickled cucumbers.

• Onion.

• 0.25 kg of fresh cabbage.

• Three sprigs of dill and parsley.

For refueling:

• Olive oil, pepper, sugar and salt - to taste.

• Lemon juice - to taste.

• Black spoon mustard.

Cooking Method:

Cook raw vegetables until cooked.

Peel and cut into approximately identical pieces.

Beets put in a salad bowl, mix with olive oil.

Add carrots and potatoes. Mix.

Cut fresh cucumber and pickled cucumbers, pour in boiled vegetables. Add peas here.

Cabbage nashinkovat. Add onion, cut into half rings and divided into feathers.

Apple cut finely. Mix with cabbage and onions. Spoon to mix and crush. Pour into container with other vegetables.

Mix all compound dressings and chop with a whisk. Pour over the salad. Mix.

Placing the vinaigrette in a separate plate, sprinkle it with a greenfinch.

9. Vinaigrette with cabbage and asparagus

Fresh asparagus in combination with other vegetables and under spicy dressing turns ordinary vinaigrette into a dish with an unusual, but pleasant taste.

Ingredients:

• 100 grams of peas chickpeas.

• One potato.

• Carrot.

• 0.100 kg of savoy cabbage.

• Bow.

• Asparagus bunch.

Filling:

• 1.5 teaspoons salt.

• Four peppercorns.

• Clove of garlic.

• Black spoon mustard.

• Art. spoon of wine vinegar.

• Three p. spoons of sunflower oil.

Cooking Method:

Washed peas in cold water should be folded into a saucepan and cook until ready. Cook potatoes and carrots. After cooling, peel and cut randomly.

Savoy cabbage cut into medium pieces. You can even tear it with your hands.

Grind onion.

Asparagus to lower for three minutes in boiling water, get it and send for a minute in the cold. Cut into pieces.

Pour all compound vinaigrettes in a deep salad bowl, add the fill and mix. Salad preferably brew for at least an hour.

Refueling is prepared this way:

  • Chop the garlic. Crush it in a mortar with salt and pepper.
  • Pour in a plate, add mustard, wine vinegar and oil. Whisk with a whisk.

Vinaigrette with Cabbage - Tricks and Tips & Tricks

  • Potatoes are more tender when cooked without peel. Some recipes involve not only pre-cleaning of carrots and potatoes, but also cutting them raw, followed by cooking in boiling water.
  • If you bake vegetables in foil, they will not lose vitamins. Readiness is checked by a toothpick: if it easily enters the vegetable - it is ready for further processing.
  • To speed up cooking, boiled beets can be placed under a stream of cold water for about ten minutes.
  • For a richer taste, onions should be pre-pickled in a mixture of vinegar and boiled water in a 1: 3 ratio.
  • With the number of potatoes you can decide this: how many eaters, so many pieces of vegetable.
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