Pickled cabbage salad



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Chop the cabbage leaves as small as we can. Add cumin, paprika, pepper, olive oil.

Mix everything very well, leave for about 30 minutes to "penetrate" the flavors and serve.


Vinegret salad

Wash the potatoes and carrots, boil them in a saucepan with water for about 40-45 minutes. We do the same with beets, only the preparation time is 1-2 hours. When the vegetables are ready to cook, let them cool and then peel them.

Cut the vegetables into cubes and add them to a larger bowl.

Finely chop the sauerkraut and add it to the bowl.

At the end we add the peas.

Season all the ingredients with a little salt, sprinkle them with olive oil and mix them with great care.


Vinegret salad

Wash the potatoes and carrots, boil them in a saucepan with water for about 40-45 minutes. We do the same with beets, only the preparation time is 1-2 hours. When the vegetables are ready to cook, let them cool and then peel them.

Cut the vegetables into cubes and add them to a larger bowl.

Finely chop the sauerkraut and add it to the bowl.

At the end we add the peas.

Season all the ingredients with a little salt, sprinkle them with olive oil and mix them very carefully.


Ingredients needed sour cabbage salad:

In winter I have old-fashioned cabbage, a little (not to be confused with the barrel in which the wine is kept), but today, in September, I do not want to encourage the traffic of sour cabbage in the market (for this product, only peasants do not show those weirdos for selling sauerkraut and I don't trust what they cook) I make sour cabbage 2-3 times a summer. There are other reasons why I don't necessarily take it from the supermarket, namely the juice that interests me for soups and that I prefer to the borscht in the store.

Cabbage chopped with dill and salt water. It increases in 4-5 days. It does not need to be held in a special place. It must be pruned daily so that it does not catch a flower.

I soured the cabbage like this: I chopped a large cabbage, 2-3 bunches of dill, I prepared warm salted water in a pot and I put the cabbage and dill. We put a lid on, cover it once a day with a straw for drinking juice (we put the straw in the pot with the cabbage and we blow to set the mill in motion) and in 4 days it is ready. So I have sour cabbage for various dishes and about 4-5 liters of juice. I have an attachment to cabbage juice and for me it is in the top five, generically said, foods, the most beneficial to health.

1. Mix the chopped sauerkraut with 2-3 diced tomatoes and finely chopped celery leaves to properly capitalize on the flavor. Chopped celery gives flavor and personality to sour cabbage.

2. Sprinkle with freshly ground pepper, a teaspoon of paprika, a tablespoon of oil and mix well. Let the ingredients rest for 30 minutes.

You can also put sweet broth, from the homemade one, which works much better than the one from the trade. In this case, we give up tomatoes.

There is also a preparation that can replace tomatoes or broth and that harmonizes perfectly with sour cabbage, namely vegetable soup, prepared in autumn from tomatoes, bell peppers and chopped celery. This vegetable is similar in consistency to the broth but the vegetables are not passed through the machine and are flavorful and sour. Of course, the dominant figure in the salad must remain sour cabbage.

Sour cabbage salad with broth has a sweet taste while the vegetable salad for soups remains vigorously sour. Spices and oil are maintained for any variant of sour cabbage salad.


"Al dente" sauerkraut - recipe

ingredients

Peel a squash, grate it and squeeze the juice. To make it easier to eat, the cabbage is cut into small pieces.

Similarly, carrots should be cut into thin strips, such as matches.

There are special graters to get this shape. But it can also be done by hand, with a sharp knife. Be careful not to get injured.

After chopping the cabbage and carrots, place them in a large bowl and mix with your hands.

Put the vegetable mixture in glass jars.

They can be larger or smaller jars, depending on the number of people you usually have at the table.

In the case of cans, it is advisable to use smaller jars, which you can empty as soon as possible after opening.

The mixture of cabbage and carrots should be stuffed well in jars so as not to leave empty spaces.

Leave a free space of 3 fingers on top. Put a little salt in each jar, then pour water to the vegetables. They must be immersed in liquid.

Put the lids on the jars without squeezing them.

Place the jars somewhere in the house, in a place away from light. Let the cabbage and carrot pickle for 3 days, or until fermented. It depends on how hot the house is.

With a wooden spoon, mix in jars 2 times a day.

After 3 days, close the lids tightly and keep the jars in the refrigerator or in a cool place.

Pickled cabbage can last for several months.

You can serve it with various cooked dishes. But it can be eaten as well as a salad, if you add a little oil.

1. Alina Petre, Atli Arnarson, 8 Surprising Benefits of Sauerkraut (Plus How to Make It), Healthline: https://www.healthline.com/nutrition/benefits-of-sauerkraut
2. Light Recipes.eu, Crispy sauerkraut: https://retete-usoare.eu/varza-murata-crocanta/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


A diet-free diet

To reduce excess weight without the use of diets. The process will take a long time and will require self-organization.

To draw up healthy and proper nutrition will help you advice from the nutritionist:

  • Exclude sweets or replace them with less harmful. Sugar - with honey, candy and other confectionery - fruit.
  • Stop consuming absorbed carbohydrates. Slow are the most useful - rice, Greek, oatmeal, wholemeal pasta, fresh bread.
  • Eliminate from the diet sweet confectionery flour, wheat bread. The beautiful replacement will be bread.
  • To control the amount of food consumed. A serving should not exceed more than 200 grams.
  • The right to cook. The main technological processes of preparation of dishes in the correct diet are: baking, boiling, baking, without browning, water vapor.
  • Animal fats allow you to increase body weight. For this reason, their administration is limited to a minimum. Among the most useful oils is considered to be olive, but not in large quantities.
  • Vegetables - mandatory correct food ingredient. They are rich in crude fiber, which improves the digestion process. It is recommended to use fresh or to make salads. As a filling you can use low-fat cream.
  • They are excluded from salt. Because this product in bulk, retains fluid in the body.
  • Protein-rich foods should be present in the diet. Meat and fish to take varieties low in variety.
  • Dairy products with the lowest fat content must be present. They improve the digestion of food.
  • Alcohol, smoking and other bad habits are harmful to health and cause cravings.

"Al dente" sauerkraut - recipe

ingredients

Peel a squash, grate it and squeeze the juice. To make it easier to eat, the cabbage is cut into small pieces.

Similarly, carrots should be cut into thin strips, such as matches.

There are special graters to get this shape. But it can also be done by hand, with a sharp knife. Be careful not to get injured.

After chopping the cabbage and carrots, place them in a large bowl and mix with your hands.

Put the vegetable mixture in glass jars.

They can be larger or smaller jars, depending on the number of people you usually have at the table.

In the case of cans, it is advisable to use smaller jars, which you can empty as soon as possible after opening.

The mixture of cabbage and carrots should be stuffed well in jars so as not to leave empty spaces.

Leave a free space of 3 fingers on top. Put a little salt in each jar, then pour water to the vegetables. They must be immersed in liquid.

Put the lids on the jars without squeezing them.

Place the jars somewhere in the house, in a place away from light. Let the cabbage and carrot pickle for 3 days, or until fermented. It depends on how hot the house is.

With a wooden spoon, mix in jars 2 times a day.

After 3 days, close the lids tightly and keep the jars in the refrigerator or in a cool place.

Pickled cabbage can last for several months.

You can serve it with various cooked dishes. But it can be eaten as well as a salad, if you add a little oil.

1. Alina Petre, Atli Arnarson, 8 Surprising Benefits of Sauerkraut (Plus How to Make It), Healthline: https://www.healthline.com/nutrition/benefits-of-sauerkraut
2. Light Recipes.eu, Crispy sauerkraut: https://retete-usoare.eu/varza-murata-crocanta/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


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Recipe of the day: Pickled cabbage salad

Pickled cabbage salad from: cabbage, salt.

Ingredient:

Method of preparation:

Chop the cabbage. Transfer to a large non-metallic bowl.

Sprinkle with salt. Mix well for 5-7 minutes. Liquid should be left so that the cabbage is covered.
Transfer to a jar, and if you don't have enough liquid, let it sit for 30-40 minutes before putting the lid on.
Add some weight, such as a very small bowl, to keep the cabbage submerged. Close the lid halfway so that more air can circulate.

It ferments for 3-10 days, keeping it away from direct sunlight. Check daily and press if it floats above the liquid. Taste from day 4 until you reach the desired taste, then refrigerate on day 7, but not before removing the weight from the jar.
Store in the refrigerator for up to 6 months.
Serve as desired.


Pickled onions for weight loss

Thursday, April 30 Last update Friday, January 08How is the onion diet kept? First of all, your staple food in the 5 days will be onion soup.

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The good news is that it is very easy to prepare. You only need: - half a kilo of green beans - half a kilo of pitted olives.

Boil everything for 30 minutes in two liters of water. That's all.

What will be your schedule? Monday: All day, eat only onion soup. It is very important to consume it with small sips.

If necessary, you can drink tea during the day. Tuesday: Onion soup is a staple of the diet.

At lunch you eat a salad, a pear or an apple. Wednesday: It's the hardest day, because you don't eat anything.

  1. Nursing careers in weight loss
  2. Unsweetened or artificially sweetened yogurt one small glass a day 2.

A kind of black post. Only a few nuts can be eaten in the evening. A word of advice: to forget about hunger, you can make a little pickled onion for weight loss.

Thursday: Return to the onion soup. Lunch also includes a portion of fat-free cheese.

Friday: Onion soup all day. Plus the necessary tea.


3. Cabbage salad in red and white

ingredients

- a medium-sized white cabbage, chopped

- 2 medium carrots, peeled and grated

- two tablespoons of diced red onions

- a cup of light mayonnaise

How to prepare

In a large bowl, mix the cabbage, carrots, bell pepper and onion. In a small bowl, combine the rest of the ingredients, then add the obtained dressing over the vegetables. Cover the cabbage salad with foil and let it cool for an hour before serving.