White cabbage plays an important role in Russian cuisine. And it's no wonder. Cabbage resists low temperatures and can be stored in frost-free places for months. White cabbage is low in calories, high in fiber and is a good source of vitamins and minerals. It has been shown to strengthen the immune system and to protect against cancer. In Russian cuisine, cabbage is often served with meat. Vegetarians can mix cabbage, for example, with onions, carrots or mushrooms. Cabbage can also be served with potatoes.
|1 kg (=1 medium head)||cabbage|
|1 bunch||green (spring) onions|
|8 tbsp||vegetable oil (sunflower oil is especially popular in Russia)|
|For the meat:|
|400 g (=14 oz)||meat (beef, pork or chicken)|
|4 tbsp||tomato paste|
|oil or butter|
- Use enough oil to make cabbage stew really tasty. Oil is also essential for the absorption of fat soluble vitamins.
- Add some vinegar or lemon juice to prevent cabbage from getting too soft.
- Vegetarians can enjoy cabbage stew without meat. Just sear onions and combine with cabbage. Add tomato paste to taste.
- Cabbage stew can also be served with a simple sauce. The sauce is especially good for the vegetarian version. Crush 3-4 garlic cloves and mix with app. 1 cup of sour cream or yoghurt. Serve separately.
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