Red cabbage owes its original color and specific bitter taste to anthocyanins, which strengthen the walls of blood vessels and normalize blood pressure. But it is not only the “appearance” that red cabbage differs from its white “sister”. There are a few more significant differences:

Taking care of your family's health is a good reason to make a red cabbage salad at home. Among its "relatives", it has the most beneficial effect on the human body. The table contains information about nutrients ah, which are contained in the product in the greatest quantities.

Table - Useful substances in the composition of red cabbage

Substance	Amount, mg / 100 g	Share of the daily value,%	Influence on the body
Vitamin A	0,017	17	- Accelerates the regeneration of cells and tissues; - strengthens bones; - prevents a decrease in visual acuity; - prevents the appearance of oncological diseases; - removes toxins
A nicotinic acid	0,5	10	- Normalizes cholesterol levels; - removes toxins; - reduces the risk of heart failure.
Biotin	0,0029	1	- Improves the condition of hair and nails; - stimulates the digestive tract; - balances the nervous system; - normalizes metabolism
Vitamin C	60	85	- Strengthens the immune system; - accelerates the course of biochemical processes; - stimulates the synthesis of its own collagen; - removes toxins; - accelerates tissue regeneration; - prevents premature aging organism
Vitamin B6	0,2	10	- Reduces cholesterol levels; - normalizes the work of the nervous system; - activates the synthesis of red blood cells; - speeds up metabolism; - increases efficiency; - normalizes hormonal levels
Folic acid	0,017	6	- Strengthens the immune system; - stabilizes the work of the nervous system; - normalizes the work of the female reproductive system
Vitamin B2	0,05	4	- Speeds up metabolism; - increases visual acuity; - removes toxins; - supports the reproductive function of the body; - improves the condition of the skin, hair and nails
Vitamin B5	0,3	3	- Normalizes the synthesis of adrenal hormones; - prevents the development of Alzheimer's disease; - lowers the level of cholesterol in the blood; - speeds up metabolism; - accelerates tissue regeneration
Vitamin B1	0,05	4	- Stimulates the transmission of nerve impulses; - slows down the aging of cells; - removes toxins; - strengthens the immune system; - prevents diseases of the heart and blood vessels
Calcium	53	53	- Strengthens bones; - normalizes the work of the heart and blood vessels; - normalizes the secretion of hormones; - regulates the work of the nervous system
Magnesium	16	4	- Improves the condition of muscle fibers; - strengthens bones; - normalizes the water-salt balance; - normalizes blood pressure; - regulates blood sugar levels
Potassium	302	5	- Provides the correct contraction of muscle fibers; - accelerates organic reactions; - normalizes kidney function; - improves the conduction of nerve impulses
Phosphorus	32	5	- Normalizes carbohydrate metabolism; - stimulates brain activity; - normalizes the process of cell growth and division; - prevents the occurrence of arthritis; - dulls joint pain
Sodium	4	10	- Supports water balance; - takes part in the synthesis of gastric juice; - activates pancreatic enzymes; - promotes the absorption of vitamin D

Red cabbage is a must-have for women. It contains glucosinolates that significantly reduce the risk of breast cancer.

Any product has its own characteristic features that determine the specifics of cooking. There are seven tips for working with red cabbage from professional chefs.

1. Don't use the top leaves. They are usually tough and high in nitrates.
2. Soften the product. After shredding, the cabbage needs to be salted and lightly wrinkled with your hands so that it starts up the juice. The product will crunch and chew easily.
3. Give up heat treatment. Heat destroys the vitamins in red cabbage, spoiling the flavor, color and crunchy texture. Therefore, the product needs to be washed cold water and consumed raw.
4. Let the cabbage steep. The purple vegetable can stain other ingredients in the salad. To prevent this from happening, cut the cabbage in advance, put it in a separate container, add a little vegetable oil and leave for a quarter of an hour.
5. Experiment with colors. Red cabbage is best combined with ingredients that are bright in color. This will make the dish look festive.
6. Save the color. So that after a few hours the cabbage does not lose its attractive purple color, be sure to add some kind of acid to the salad. It could be vinegar or lemon juice.
7. Choose the right one. The most delicious and healthy cabbage is a small dense head of cabbage.

Red cabbage can be stored in the refrigerator for up to two months without losing its flavor and useful properties... Wrap each forks cling film and send it to the bottom shelf.

Red cabbage salad recipes

Salad is not just a collection of foods. This is the real art of combining flavors, aromas, textures and shades. Red cabbage, bright in color and neutral in taste, is an excellent base for experiments. On its basis, you can create a variety of everyday, holiday or dietary dishes.

With vinegar

Peculiarities. The recipe for red cabbage salad with vinegar is ideal as a side dish for aromatic meat or as an appetizer for strong drinks. In addition, a spicy dish is a great snack for those who like light and healthy food... It is only important to remember that vinegar is contraindicated for people suffering from gastritis with high acidity and ulcers.

You will need:

• 0.5 kg of red cabbage.

For refueling:

• a quarter glass of vinegar;
• a teaspoon of sugar.

Preparation

1. Chop the cabbage finely.
2. Sprinkle sugar on the blank.
3. Pour the vinegar over the salad and let stand for about an hour.

For a more natural flavor, use lemon juice instead of vinegar. The dish will only taste better if you add a little unrefined sunflower oil to it.

With onions and herbs

Peculiarities. A simple recipe for red cabbage salad contains a minimum of additional ingredients, therefore it is universal. You can eat it yourself, or you can use it as a side dish for meat or fish. You can also add other ingredients to the base recipe to create new dishes.

You will need:

• 0.5 kg of red cabbage;
• bulb;
• three branches of parsley;
• three branches of dill.

For refueling:

• a tablespoon of olive oil;
• a teaspoon of lemon juice;
• sugar;
• salt.

Preparation

1. Chop the cabbage finely.
2. Cut the onion into thin half rings.
3. Finely chop the greens or tear with your hands.
4. Combine butter with lemon juice, add loose ingredients to taste.
5. Combine all salad ingredients and season.

If you don't like the bitterness of the onion, scald it with boiling water before sending it to the salad. Also, the product can be marinated in vinegar and sugar.

With eggs

Peculiarities. In order for the cabbage dish to be balanced, it is recommended to supplement the ingredient chicken egg- a source of protein and extra calories.

You will need:

• 0.5 kg of red cabbage;
• two boiled eggs;
• five feathers of green onions.

For refueling:

• a third of a glass of sour cream;
• salt.

Preparation

1. Chop the cabbage finely.
2. Chop eggs and onions.
3. Season with sour cream and salad to taste.

If boiled eggs- this is too trite for you, cook egg pancakes with the addition of a small amount of flour or starch. Cut the blank into strips and send to the salad.

With carrots and apples

Peculiarities. If you are looking for a dish that will be hearty and nutritious, but at the same time healthy and light, you should prepare a salad of red cabbage, apple and carrot. The three components merge into an amazing sweet and sour taste symphony. And the products enhance each other's beneficial properties. If you eat one serving of this salad every day, you can forget about colds, muscle weakness, and also significantly reduce the risk of cancer.

You will need:

• 0.5 kg of red cabbage;
• two apples (preferably "Semerenko" varieties);
• carrot;
• celery stalk;
• a handful of walnut kernels;
• five branches of parsley.

For refueling:

• olive oil.

Preparation

1. Chop the cabbage and celery finely.
2. Peel and grate apples with carrots.
3. Chop the nuts with a knife, crush them with a rolling pin or chop them in a blender.
4. Finely chop the greens.
5. Mix all the ingredients and season with oil.

To add a spicy sourness to the salad, as well as make it more healthy and colorful, supplement the recipe with berries. It can be cranberries or red currants.

With tomatoes and croutons

Peculiarities. The holiday meal does not have to contain meat or fish components, and harmful mayonnaise... Real cooking masterpiece can be prepared from dietary lean foods... This will help step by step recipe red cabbage salad with croutons.

You will need:

• 0.5 kg of red cabbage;
• 100 g rye croutons (homemade or store);
• three tomatoes;
• bulb;
• a bunch of any greenery.

For refueling:

• six tablespoons of vegetable oil;
• a teaspoon of apple cider vinegar;
• three cloves of garlic;
• ground pepper;
• salt.

Preparation

1. Chop the cabbage finely.
2. Cut the onion into thinnest half rings or finely chop.
3. Free the tomatoes from seeds. If the peel is tough, it is best to get rid of it too. Cut the pulp into small cubes.
4. Grate the garlic or pass through a press and combine with oil and vinegar. Add some salt and pepper. Let the dressing sit for five minutes.
5. Combine all the salad ingredients and pour over the dressing. After ten minutes, the dish can be served.

With bell pepper

Peculiarities. Bright colors delight the eye and awaken the appetite. Good companions for purple cabbage are red and yellow bell peppers... They diversify the taste and color of the dish, as well as supplement the vitamin and mineral composition.

You will need:

• 0.5 kg of red cabbage;
• red bell pepper;
• yellow bell pepper;
• Apple.

For refueling:

• a quarter glass of vegetable oil;
• juice of half a lemon;
• half a teaspoon of ground coriander;
• sea ​​salt.

Preparation

1. Chop the cabbage finely.
2. Cut the peppers into thin strips.
3. Grate the apple.
4. Mix oil and lemon juice. Add salt and spices.
5. Make a salad and drizzle with the dressing.

The dish should be served in a transparent glass salad bowl or portioned bowls. So you will demonstrate to the guests all its brilliance.

With chicken and corn

Peculiarities. If you are looking for delicious, original and at the same time healthy dish for the festive table, you can make a salad of red cabbage and corn. Due to the presence in the composition boiled meat, the dish will turn out to be hearty and aromatic. And multi-colored vegetables will give the salad a solemn look.

You will need:

• 0.5 kg of red cabbage;
• boiled chicken breast;
• bulb;
• a can of corn;
• bell pepper;
• a tomato;
• a bunch of greens (parsley and dill).

For refueling

• a glass of mayonnaise;
• a quarter teaspoon of ground black pepper.

Preparation

1. Finely chop the red cabbage, onion and pepper.
2. Cut the tomatoes and chicken into cubes.
3. Mix mayonnaise with black pepper.
4. Combine all salad ingredients and season with sauce.

With salted salmon

Peculiarities. Red fish is an irreplaceable source of amino acids and vitamin D. The presence of this delicious product in the diet contributes to the improvement of health and appearance. In tandem with red cabbage, an interesting contrast of textures, a flavor explosion and a vitamin cocktail is obtained.

You will need:

• 0.5 kg of red cabbage;
• 100 g salted salmon;
• a can of green peas;
• bulb;
• five branches of dill.

For refueling:

• mayonnaise;
• juice of a quarter of a lemon;
• black pepper.

Preparation

1. Chop cabbage and onion finely.
2. Cut the red fish into cubes or fiber by hand.
3. Combine all ingredients, season with mayonnaise and drizzle with lemon juice.

With crab sticks

Peculiarities. Crab salad is a traditional holiday dish... But original recipe with rice is high in calories and too heavy for the stomach. Especially if there are several more hearty dishes... But a cabbage-based salad is a completely different matter. It is light and crisp, so you won't have the feeling of overeating after a festive meal.

You will need:

• 0.5 kg of red cabbage;
• 300 g crab sticks;
• 100 g of hard cheese;
• a can of corn;
• a bunch of green onions.

For refueling:

• a glass of mayonnaise;
• boiled egg yolk;
• a tablespoon of mustard.

Preparation

1. Chop the red cabbage finely.
2. Crab sticks and cut the cheese into cubes of the same size.
3. Chop the onion.
4. Mash the yolk with mustard and add to the mayonnaise.
5. Combine all salad ingredients and season with mustard-mayonnaise sauce.

Do not buy crab sticks by weight. Give preference to a product in a factory vacuum package, which clearly shows the composition and expiration date.

With white cabbage

Peculiarities. The difference in tastes of red and white cabbage is negligible when these foods are eaten separately. But if you combine them in one dish, you will feel an amazing combination of bitter and sweet tastes. In addition, the benefits will be double.

You will need:

• 300 g red cabbage;
• 300 g white cabbage;
• a bunch of dill;
• a glass of peeled sunflower seeds;
• a glass of cranberries or red currants.

For refueling:

• a third of a glass of wine vinegar;
• two tablespoons of vegetable oil;
• a tablespoon of sugar;
• half a teaspoon of salt.

Preparation

1. Chop the cabbage finely.
2. Lightly fry the seeds in a dry frying pan.
3. Chop the greens.
4. Dissolve sugar in vinegar, add salt and vegetable oil... Beat the mixture well with a fork or blender.
5. Combine all the salad ingredients and add the dressing.

You can use peanuts instead of sunflower seeds. It also needs to be fried and lightly chopped with a knife.

With beets

Peculiarities. Cabbage with beets is both a salad, an appetizer and winter harvesting... The preparation of this dish will take an order of magnitude longer than in the case of a regular salad. But your patience will be rewarded with a delicious savory dish.

You will need:

• a head of red cabbage;
• beet;
• carrot;
• six cloves of garlic;
• hot peppers.

For refueling:

• 0.5 l of water;
• half a glass of vinegar;
• half a glass of sunflower oil;
• half a teaspoon of ground ginger;
• 100 g sugar;
• two tablespoons of salt.

Preparation

1. Cut the cabbage into large pieces.
2. Cut the beets and carrots into thin slices of equal size.
3. Chop hot peppers finely.
4. Cut each clove in half.
5. Combine water, vinegar and bulk ingredients in one container and boil.
6. Combine all salad ingredients and cover with hot marinade. When the workpiece is completely cool, send it to the refrigerator for three days.
7. Drain the marinade and season the salad with oil before serving.

Cabbage and beetroot salad can be prepared for the winter. For this, the preparation with the marinade is marked in glass jar, sterilized in boiling water and tightly rolled up with a lid.

With sausage and beans

Peculiarities. Spicy beans and fragrant smoked sausage is the perfect combination. This rich and high-calorie combination will perfectly dilute light red cabbage. The vegetable will add bright colors to the salad and refresh its taste.

You will need:

• 0.5 kg of red cabbage;
• 150 g smoked sausage;
• a glass of boiled red beans;
• cucumber;
• bulb.

For refueling:

• a third of a glass of vegetable oil;
• a tablespoon of wine vinegar;
• a tablespoon of red wine;
• a teaspoon of sugar;
• a pinch of salt.

Preparation

1. Chop the red cabbage and onion finely.
2. Peel the cucumber and cut into strips.
3. Chop the sausage into cubes.
4. Combine oil, vinegar, wine and bulk ingredients.
5. Form a salad and season with the resulting sauce.

Red cabbage and sausage salad can be made with mayonnaise. To make the dish not so heavy, the sauce is diluted with sour cream.

In Russia, it was customary to drink a glass of juice from red cabbage... It turns out that this simple trick helped not to get drunk from intoxicating drinks. A modern hostess should slightly modify this technique. Master red cabbage salad recipes so that your festive table champagne did not turn anyone's head.

The homeland of red cabbage is the Mediterranean, where it has been grown since time immemorial. Even the ancient Romans and Greeks considered it the best medicine for many diseases. It has long been proven that cabbage leaves are a storehouse of beneficial trace elements that help to significantly reduce the risk of developing heart ailments and strengthen the walls of blood vessels, as well as fight insomnia and headaches. The original color of cabbage is due to the presence of plant pigments - anthocyanins, known antioxidants. Anthocyanins remove toxins and waste products from the body and rejuvenate skin cells. This delicious low calorie vegetable(only 24 kcal per 100 g) nutritionists invariably include in health programs.

When buying red cabbage, make sure it is fresh. The head of cabbage should be tough and resilient, with a glossy surface without dark brown spots. The smaller and denser the heads of cabbage, the more flavorful they are and the more nutrients they contain. If the whole cabbage was not used during cooking, the rest should be wrapped in plastic and put in the refrigerator. In a cool place, heads of cabbage can be stored for several months. But please note that you cannot keep them in close proximity to fresh tomatoes or apples that give off ethylene gas. Under its influence, cabbage begins to wither quickly.

Red cabbage salad can be either an independent snack or a wonderful addition to meat dishes. The fact is that this vegetable, unlike potatoes, white rice or pasta, which we are used to using as a side dish, helps the body to fully assimilate meat. Ideal companions of red cabbage in appetizers that emphasize its taste are cinnamon, cloves, caraway seeds, anise, onion, cranberries, prunes and citrus fruits.

Fresh cabbage salads are best seasoned with olive oil and lemon juice. To add a sweet touch to your snack, you can mix the butter with red currant jelly or honey. Red cabbage is tough because it contains a lot of fiber - almost one and a half times more than white cabbage varieties. To make the leaves softer, they are doused hot water or thoroughly knead chopped cabbage with salt. It will no longer be tough, retaining all the vitamins. Red cabbage is delicious when stewed with onions, carrots, fried bacon and mushrooms. It is also pickled and fermented with sour apples and cranberries.

For 2 persons: red cabbage - 400 g, carrots - 1 pc., ginger root - 1 pc., vinegar - 250 ml, hot pepper - 1 tsp., sugar - 100 g, salt - 1 tsp.

Peel and chop the ginger root. Mix 2 tbsp. l. ginger, salt, vinegar, pepper and sugar (sugar should dissolve). Wash, peel, chop cabbage and carrots. Place the vegetables in a salad bowl, pour over the cooked marinade. Cover with a lid or cling film. Leave in a cool place for a day. Ready salad decorate with herbs if desired.

Calorie content per serving 175 kcal

Cooking time from 24 hours

6 points

For 12 persons: red cabbage - 1 kg, beef - 600 g, beets - 1 pc., carrots - 1 pc., potatoes - 4 pcs., onions - 1 pc., tomato paste - 50 g, lemon juice - 1 tsp. , vegetable oil, salt, ground black pepper

Dip the beef in a pot of water (3.5-4 liters). Bring to a boil. Cook for about 2 hours. Remove the beef, remove the bones, cut into pieces, return to the broth. Finely chop the onion, chop the beets and carrots. Fry vegetables in oil for 5-7 minutes. Introduce tomato paste and lemon juice. Season with salt and pepper. Cover with water and simmer until tender. Chop potatoes and red cabbage, send to broth. Cook until tender. Add onions, beets and carrots stewed in a frying pan to the broth, bring to a boil. Turn off the heat and let the borscht brew for 15-20 minutes.

Serve with sour cream and fresh herbs.

Calorie content per serving 225 kcal

Cooking time from 180 minutes

Difficulty level on a 10-point scale 8 points

For 5 persons: red cabbage - 1 head of cabbage, minced meat - 500 g, rice - 1 glass, carrots - 1 pc., onions - 1 pc., tomato sauce - 2 tbsp. l., sour cream - 4 tbsp. l., vegetable oil, salt

Boil cabbage leaves until soft. Chop onions and carrots, sauté in vegetable oil (leave a little for decoration). Boil rice until half cooked. Mix the minced meat, rice, vegetables. Spread the filling on cabbage leaves, roll up in an envelope, transfer to a deep mold. Connect tomato sauce, sour cream and 500 ml of water. Pour the cabbage rolls with the cooked sauce. Salt. Simmer for 30-40 minutes. To sprinkle ready-made cabbage rolls the remaining chopped carrots and onions.

Calorie content per serving 315 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: red cabbage - 1 kg, tomatoes - 400 g, onions - 100 g, sour cream - 150 g, greens (any), vegetable oil, salt, ground black pepper

Peel and chop the onion. Saute in vegetable oil until golden brown. Peel the tomatoes, rub. Chop the cabbage finely. Send the cabbage to the pan with the onion, simmer over medium heat for 10 minutes. Add mashed tomatoes, cook for another 10-15 minutes, stirring occasionally. Add sour cream, salt and pepper. Stir and simmer for another 10 minutes until tender. Can be served with herbs as a side dish to any meat dish or a poultry dish, such as chicken pancakes.

Calorie content per serving 140 kcal

Cooking time from 45 minutes

Difficulty level on a 10-point scale 6 points

For 3 persons: red cabbage - 500 g, green apples - 2 pcs., apple juice - 100 ml, apple cider vinegar - 20 ml, natural yogurt - 100 ml, parsley - 1 bunch, olive oil, ground cinnamon, sugar

Chop the cabbage, pour apple juice and vinegar. Place in a frying pan. Add cinnamon and sugar to taste. Simmer over low heat until tender. Cool down. Wash the apples, cut into slices, remove the seeds. Mix cabbage and apples, season with olive oil. Arrange the salad on plates, pour over yogurt. Decorate with parsley sprigs.

Calorie content per serving 80 kcal

Cooking time from 30 minutes

Difficulty level on a 10-point scale 6 points

For 3 persons: red cabbage - 600 g, feta cheese - 200 g, walnuts - 100 g, lemons - 1 pc., olive oil, salt

Wash cabbage, chop. Salt. Wash it with your hands to make the juice stand out. Crush the nuts, leaving a few for decoration. Cut the cheese into cubes. Cut the lemon in half, squeeze out the juice. Combine cabbage, cheese, chopped nuts. Mix. Season with olive oil and lemon juice. Decorate the salad with walnut halves.

Calorie content per serving 180 kcal

Cooking time from 15 minutes

Difficulty level on a 10-point scale 5 points

For 3 persons: red cabbage - 400 g, cucumbers - 1 pc., tomatoes - 1 pc., Bulgarian pepper - 1 pc., carrots - 1 pc., onions - 1 pc., balsamic vinegar, salt

Finely chop the cabbage, salt, mash with your hands to give juice. Peel carrots, cucumbers and onions, cut into strips. Peel and chop the tomato and pepper. Combine vegetables, mix thoroughly. Season with balsamic vinegar to taste (you can use oil).

Calorie content per serving 75 kcal

Cooking time from 20 minutes

Difficulty level on a 10-point scale 5 points

For 6 persons: red cabbage - 1 head, pink salmon fillet - 700 g, cauliflower - 700 g, onion - 1 pc., garlic - 2 cloves, vegetable oil, salt, ground black pepper

Cut off part of the red cabbage with the stalk. Boil the rest of the head of cabbage in salted water so that the leaves become plastic. Peel and chop the onion. Saute in vegetable oil. Chop the fish into small cubes. Send to a frying pan with onions, lightly fry. Pass the garlic through a garlic press. Boil cauliflower until half cooked (do not pour the broth). Disassemble into inflorescences, grind. Mix the fish cauliflower, onion and garlic. Season with salt and pepper. Put the filling on each cabbage leaf, roll up the envelopes. Send in a deep mold, pour over the cabbage broth. Simmer until tender for 30-40 minutes.

Calorie content per serving 275 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 2 persons: red cabbage - 300 g, orange - 100 g, grapefruit - 150 g, carrots - 50 g, orange juice - 30 ml, wine vinegar - 1 tbsp. l., sesame oil - 50 ml, greens (any) - 1 bunch

Chop the cabbage. Grate the carrots on a coarse grater. Combine vegetables. Mix orange juice, vinegar and oil. Pour the marinade over the vegetables, send them to the refrigerator for 6 hours. Peel the orange and grapefruit, divide into wedges. Remove the film, cut each slice into 4-5 pieces. Add citrus fruits to vegetables, stir. Sprinkle the salad with herbs and serve.

Calorie content per serving 95 kcal

Cooking time from 6 hours

Difficulty level on a 10-point scale 5 points

For 5 persons: red cabbage - 200 g, tomatoes - 2 pcs., cucumbers - 2 pcs., avocado - 1 pc., thin round lavash - 5 pcs., chicken fillet - 500 g, garlic - 1 clove, ground cinnamon - 0.5 tsp l., vegetable oil, salt, ground black pepper

Cut the chicken fillet into small cubes. Mix 4 tbsp. l. butter with cinnamon, two pinches of salt and a pinch of pepper. Place fillet pieces in the prepared mixture, leave for 2 hours, then fry until golden brown... Chop the cabbage. Pass the garlic through a garlic press. Peel tomatoes, cucumbers, avocado, chop into cubes. Stir in all the chopped vegetables and the fried fillets. Put the filling on the pita bread. Season to taste with butter (sour cream or mayonnaise can be used).

Roll up and serve.

Calorie content per serving 195 kcal

Cooking time from 130 minutes

Difficulty level on a 10-point scale 6 points

Now it's time for purple cabbage. Everyone knows that this vegetable is considered very useful because it is rich in vitamins. Also purple cabbage contains enzymes, proteins, phytoncides, fiber. You can talk for a very long time about the benefits that this vegetable brings to the human body. But we suggest that you familiarize yourself with several recipes for its preparation.

Recipe number 1. Braised

Purple cabbage, the recipes for which are different, loses its beauty after heat treatment. But nevertheless, it is used stewed. So, we need:

• two red onions;
• three tbsp. l. wine vinegar (red);
• 8 carnation buds;
• two tbsp. l. butter;
• a pinch of cumin;
• salt to taste;
• a kilo of red cabbage;
• one tbsp. l. Sahara;
• half a bunch of green onions.

First, peel and finely chop the onions. We take a saucepan with a thick bottom, melt butter, Fry the onion for 5 minutes. Add sugar, cloves, cumin, vinegar. Cook for 3-4 minutes, stirring, to dissolve the sugar.

We remove the top leaves from the cabbage, wash it out, chop it finely. Put in a saucepan with onions, cover, cook for one hour on low heat, stirring occasionally. Season with pepper and salt to taste. Finely chop the washed green onions... When serving, sprinkle the cabbage with green onions.

Recipe number 2. Cabbage soup

Purple cabbage, the recipes for which are usually very simple, can also be used for cooking cabbage soup. To prepare them, we take the following products:

• 1.5 liters of vegetable broth;
• 200 g;
• 2-3 pcs. medium potatoes;
• 50 g mayonnaise;
• 40 g tomato paste;
• salt.

Cooking cabbage soup as follows. Wash the potatoes well, peel them, chop them. We wash the purple cabbage, chop it very finely. Bring the broth to a boil, add the potatoes. Next, we throw in the boil for 10 minutes. When this time has passed, add tomato paste to the vegetables, cook everything until tender. When serving cabbage soup, season with mayonnaise.

Recipe number 3. Salad

We suggest making a purple cabbage salad, its recipe is very simple. We take:

• red cabbage - 300 g;
• fresh carrots (medium) - one piece;
• onions - one piece;
• fresh tomatoes - two;
• Bulgarian pepper - two pcs.;
• greens to taste;
• black pepper (ground), salt, sugar - to taste;
• cold boiled water - 1/4 l;
• table vinegar 9% - to taste;
• vegetable oil - five tbsp. l.

The cooking process is as follows. Purple cabbage is thinly chopped. We wash the pepper, clean it from the seeds, cut it into thin strips. We wash the tomatoes, dry them. We cut into thin slices. Peel the onion and cut into half rings. We clean the carrots, three on a grater (medium).

Wash the greens well, dry them, chop finely. We dilute vinegar in water to your taste. We put all the vegetables in a large enough bowl. Salt and pepper. Pour sugar, grease with vegetable oil. Pour in vinegar water, mix the salad well. We taste it, if there is not enough seasoning, then we add it taking into account the fact that the taste of the salad should be pleasantly sweet and sour. We put in the refrigerator to brew for at least an hour. Stir well before serving.

Recipe number 4. Pickled

Do you have purple cabbage in your house? Cooking recipes on their list also include a dish such as pickling vegetables. Therefore, we offer you one of them. We take the following ingredients:

• purple cabbage - kilo (chopped);
• four tsp fine salt;
• two peas of allspice;
• one or two black peppercorns;
• one bay leaf;
• four tsp Sahara;
• one tbsp. l. vinegar essence.

For pickling, choose dense heads of cabbage. We peel the cabbage, chop it into thin strips. Weigh the amount of chopped cabbage, add salt (two tablespoons per 1 kg). Stir in a large container, leave for two to three hours. During this time, the cabbage will release juice and become soft. We put it in jars with spices: black and bay leaves.

We prepare the marinade as follows: boil water, dissolve salt (two tbsp. L.), Sugar (four tbsp. L.), (One tbsp. L.) In it. All this per liter of water. We cool it down. Fill jars filled with cabbage with cooled marinade, cover with lids, pasteurize. 20 minutes for a half-liter jar, 30 minutes for a liter, 50 minutes for a three-liter jar, from the moment when the water temperature is 85 degrees.

We roll up the jars with metal lids, turn them over, cover them, leave them to cool completely.

Recipe number 5. Sour

Purple cabbage, the recipes of which never cease to amaze, can be fermented with plums. Thanks to them, her taste will become very original.

• three kilos of cabbage;
• a kilo of plums;
• two and a half st. l. Sahara;
• five tbsp. l. salt;
• one tbsp. wine vinegar (apple cider);
• 10 pieces. black peppercorns;
• 15-20 pcs. allspice peas;
• five pieces bay leaf;
• 10 carnation buds;
• 3-3.5 tbsp. water.

Purple with plums is easy to prepare. We wash the plums, cut in half, remove the pit. Remove the outer leaves from the cabbage, chop it into thin strips. Sprinkle with salt, wrinkle lightly with your hands.

Cooking marinade: add sugar and spices to water, put on fire, let it boil, boil for 10 minutes. Remove from heat, add vinegar, mix.

We spread the cabbage in liter cans, shift it in halves of plums, tamp it tightly until the juice appears. Pour the jars with marinade, pre-strained, close tightly, put in a warm, bright place. We open the jars on the second day, place them in a bowl so that the excess marinade has a place to flow out.

The end of the fermentation will be indicated by the cessation of the flow of the marinade. We rearrange the jars of cabbage in a cool dry place. After four to six days, the cabbage will be ready.

Conclusion

Since purple cabbage is very healthy, even more than white cabbage, we recommend taking the time to cook from it fresh salad or make preparations for the winter so that your relatives receive the next necessary portion of vitamins.

Red cabbage or lilac cabbage is one of the common types. Some people tend to believe that this type of cabbage is inferior in taste... However, it has many more useful properties, which we will discuss in this article.

Description

This one came to the territory of our country at the end of the 17th century. Its homeland is considered to be the coastal countries of the Mediterranean Sea (Algeria, Tunisia, Greece, Turkey). Lilac cabbage belongs to the cruciferous family and, according to the botanical description, is very similar to the common cabbage. but the purple cruciferous plant is less susceptible to and better tolerates winter frosts. But these factors did not become the main ones for our summer residents, who consider this variety less tasty than white cabbage.
The lilac plant has very dense heads of cabbage, purple-red leaves, sometimes with lilac-blue or purple hues. The special color of the plant is given by a special pigment - anthocyanin. The color of red cabbage depends on the type of soil and variety. If the plant is planted on acidic soils, it will take on a reddish tint. And if on alkaline - purple-blue.

Did you know? V cabbage leaves lilac vegetable contains some rare vitamin U, which helps to heal stomach ulcers and duodenum.

The anthocyanin pigment, in addition to color, also gives a specific pungent taste plant. red cabbage averages 160 days. There are early, medium and late varieties. This vegetable can be stored in a cool place throughout the winter without losing its beneficial properties.

Composition and calorie content

This vegetable contains a lot of useful vitamins, minerals, macro- and microelements. Scientists conducted research and found out what amount of various substances is included in 100 g of the product, it turned out that it contains about 90 g of water, 1.4 g of proteins, 5.2 g of carbohydrates, 2 g of fiber and 0.15 g of fat.
The amount of vitamins and macro- and microelements per 100 g of the product: vitamins of group B (thiamine, pyridoxine and riboflavin) in total occupy 0.35%, ascorbic acid (vitamin C) takes 5.7%, tocopherol or vitamin E - 0, 11%, vitamin A (beta-carotene) - 0.05%, vitamin K (phylloquinone) - 3.8%, iron - 0.8%, sodium and phosphorus are in about the same amount - 2.8% each, potassium - 24.3%, zinc - 0.22%, magnesium - 1.6%, the rest of the percentage is occupied by some other useful substances.

A huge amount of nutrients from this vegetable can be seen with the naked eye. And even if you still did not know what the name of red cabbage is, now, due to its enormous benefits, you will surely remember all the missing facts about this plant.

Important! Due to the large set of macro- and microelements, the lilac vegetable does not lower or increase blood pressure, as many believe, but rather stabilizes it.

By the way, red cabbage is considered dietary product... Only 310 kcal is contained in 1 kg of this product.

Beneficial features

The benefits of purple cabbage are great for both children and adults. Moreover, the leaves and juice of the vegetable are beneficial.

Leaves

Red cabbage leaves contain a lot of vitamin C, twice as much as in its white form. And as you know, vitamin C has a beneficial effect on the human immune system, strengthens the walls of blood vessels, fights bacteria and viruses and maintains normal mental processes. This vitamin is very useful for children whose immunity is not as strong as in adults.

The benefits of red cabbage largely depend on the presence of biologically active substances such as phytoncides and anthocyanins in its composition. Phytoncides are capable of inhibiting the growth and development of various pathological microorganisms (microscopic fungi, bacteria, viruses, and even cancerous growths).

Anthocyanins have a beneficial effect on the walls of blood vessels, strengthening them, thus reducing the risk of stroke and heart attack. They also do an excellent job of reducing protein and have antioxidant properties.

Lilac cabbage has a characteristic bitter taste due to the presence of natural anticarcinogenic substances in it - glucosinolates. They are able to suppress abnormal and uncontrolled cell division in the human body, thus reducing the risk of developing cancer.

This useful plant has so many proteins that neither turnip nor any other plant can be compared with it. Protein has a beneficial effect on the thyroid gland, so eating purple cabbage is beneficial for endemic goiter. In addition, protein is very beneficial for the kidneys and the body's hematopoietic system.

The red cruciferous plant has a low content of very rare vitamins K and U. Vitamin K is able to reduce the deposition of salts on the walls of blood vessels and maintain the proper functioning of cartilage tissue. But its lack in children can lead to deformation of the developing bones.

Did you know?Danish scientists have conducted studies that have shown that the consumption of this vegetable in women reduces the risk of developing breast cancer in half.

Purple cabbage does not contain sucrose and starch, but it is rich in fiber, so it is successfully consumed by diabetics and overweight people. Fiber, in turn, is able to cleanse blood vessels from cholesterol and normalize the intestinal microflora.

Lactic acid, which is also found in this plant, is very important for metabolic processes, the nervous system, muscle and brain function. The myocardium needs lactic acid, which is not able to function normally without it.
Why is purple cabbage useful for metabolic processes in the cells of the human body? This benefit is manifested in the presence of selenium, which is required to enrich cells with oxygen. In addition, selenium supports the protective functions of the body, destroys pathogenic microorganisms, removes toxins and heavy metals, and supports the proper functioning of the thymus and thyroid glands.

Vitamin PP, which is found in small amounts in red cabbage, is able to transform and release cellular energy, as well as improve metabolism. Vitamin B9 improves intestinal motility, improves blood formation and relieves constipation. Zinc has a beneficial effect on the active and correct functioning of the brain. And also there is a popular belief that this vegetable is able to increase the size of the mammary glands in women.

Juice

The juice of a purple vegetable, due to its unique wound-healing properties, is used in the treatment of stomach and duodenal ulcers. In addition, this juice has antiviral and antibacterial properties, so it has long been used to treat various viral diseases and tuberculosis. Due to the presence of vitamins A and C in the drink, it is used in baby food.
When using the juice for food, the condition of the facial skin improves, it becomes more tender and acquires new shades of youth. Such a product is able to strengthen tooth enamel and nails. And even when rinsing hair with juice, they become less brittle and softer.

The bioflavonoids in cabbage juice are able to stop bleeding and strengthen the capillaries. In folk medicine, for a long time, it was believed that the juice of a lilac vegetable with the addition of wine saves you when bitten by rabid animals. If you add to cabbage juice, you get an excellent cough suppressant.

Also, this product has a diuretic, so it is recommended to take it for people suffering from atherosclerosis and hypertension. If you rinse your mouth with the juice of a purple plant, you can get rid of bleeding gums. And when you add a decoction of cabbage seeds to this drink, you can get rid of insomnia.

Important!The lilac vegetable helps to keep the mind clear at large feasts.

Even in Ancient Russia, they drank cabbage juice to remove warts. In addition, the cabbage drink is recommended to be used as a remedy against worms of various types.

What can be cooked from red cabbage

There are more than a dozen ways to prepare this vegetable. Many people like to experiment with various dishes... We will tell you about several main types of purple cabbage dishes:

Red cabbage salad. To prepare this dish you will need: a medium head of lilac cabbage, a little, one onion, vinegar, vegetable oil, salt and various spices to taste. Onions must initially be pickled in vinegar. To do this, it is cut into half rings, salted and sprinkled with spices, and then dipped in vinegar. Chop the cabbage and add a little salt. Then it is mixed with, seasoned with oil and served on the table. Cabbage soup. It is cooked in meat (chicken, beef or pork). For 5-6 servings, you need 300-500 g of chicken, from which about two liters of broth should be obtained. In addition to half a head of purple vegetable, add to the soup: onions, herbs and various spices. First, for 15 minutes, you need to cook the lilac vegetable, then add the pre-diced potatoes and cook them for 20 minutes. Then you can add fried with onions and cook for another 15-20 minutes. The result is a delicious and vitamin-rich soup.
Braised red cabbage with

Purple cabbage salad is a great substitute for white cabbage. The dishes are much tastier and more piquant. Suitable for any festive steel or just an everyday day.

This amazing vegetable is able to lure even the most fastidious with its zest. Indeed, on our tables, we can often see cabbage salads, but yours, where there is purple cabbage, will be the best set table.

You can combine this vegetable with all other products and recipes. Many who cook it not for the first time know about the minus in this vegetable, that it is tough, but there is no big secret:

The cabbage will become softer and juicier if you remove some of the top leaves, and the rest is thinly sliced ​​and crushed with your hands until the dark juice comes out. To preserve the color, you need to add vinegar and lemon juice to the salad.

How to Make Purple Cabbage Salad - 15 Varieties

An ordinary and tasty salad.

Ingredients:

• Purple cabbage
• Sour cream
• Salt pepper

Sour cream can be replaced with mayonnaise

Preparation:

We grate cabbage. Salt and pepper to taste. Add sour cream. We mix everything. Salad ready.

You can decorate the salad with herbs

Lightweight and delicious.

Ingredients:

• Purple cabbage 1 fork.
• Bow 1 pc.
• Carrots 1 pc.
• Garlic 1 tooth.
• Salt pepper
• Wine vinegar 2 tbsp
• Rast oil
• Sesame
• Dill

Preparation:

Chop the cabbage. Grate the carrots. Chop the onion. We transfer all the ingredients to a plate. Add finely chopped greens there. Salt and pepper to taste.

Squeeze out the garlic. Drizzle with vinegar and oil. Mix everything well and decorate with sesame seeds.

Very satisfying.

Ingredients:

• Purple cabbage 500 gr.
• Eggs 3 pcs.
• Sour cream 4 tbsp
• Starch 1 tsp with a slide
• Corn 1 b.
• Salt to taste

Preparation:

Add starch and a pinch of salt to the eggs, beat. Fry pancakes. You should get about 5 pieces. Cut the cooled pancakes into strips. Transfer to a bowl, chop the cabbage, salt, and mash until juice forms. Combine cabbage with pancakes. We pour in the corn. Mix everything and season with sour cream.

Refreshing salad.

Ingredients:

• Cabbage 400 gr.
• Red pepper 1 pc.
• Green radish 1 pc.
• Apple 1 pc.
• Parsley dill
• Ground coriander 0.5 tsp
• Lemon 0.5
• Unrefined oil
• Sea salt to taste

Can be replaced with regular salt

Preparation:

Finely chop the cabbage and add it to a bowl. Remove the core from the apple and cut into strips. Mix with cabbage. Pepper, cut into strips. Three radish on a grater, mix with all the ingredients. Add chopped greens. Salt to taste. Squeeze out the lemon juice and fill with oil. mix everything and the salad is ready.

Light summer salad.

Ingredients:

• Cabbage 500 gr.
• Bulgarian pepper 1 pc.
• Cucumber 3 pcs.
• Blue bow 1 pc.
• Cherry tomatoes 7-10 pcs
• Lemon juice 1 tbsp
• Olive oil
• Radish 0.5

Preparation:

Chop finely and mash the cabbage. Pour into a bowl. We clean the pepper and the mode with straws. Onion in half rings. Tomatoes mode in half. Cucumbers mode with straws. Three radish or sticks mode. Add all the vegetables to the cabbage with salt and squeeze the lemon juice. We mix. We fill with oil.

Quick salad.

Ingredients:

• Cabbage 200 gr.
• Sweet red pepper 1 pc.
• Carrots 150 gr.
• Parsley 20 gr.
• Sesame oil 40 ml.
• Sesame 20 gr.
• Lemon juice 20 ml.
• Salt pepper to taste.

Preparation:

Chop and mash the cabbage in a bowl. Cut the pepper, carrots into strips. Chop the parsley. Mix all ingredients. For dressing, mix lemon juice and oil, add salt, pepper, sesame seeds. We mix everything and the salad is ready!

Highly hearty option salad.

Ingredients:

• Purple cabbage 1 pc.
• Chicken breast 0.5 kg.
• Bulgarian pepper 1 pc.
• Bow 1 pc.
• Corn 1 b.
• Pepper salt to taste
• Mayonnaise

Preparation:

Boil the breast in salted water, cut into cubes or strips. Put in a deep plate chicken breast... We pour corn there. Cut the pepper into strips and add to the chicken. Cut the cabbage and onion into strips. The cabbage should be mash for softness. Pepper and salt to taste and season with mayonnaise.

Unusual salad.

Ingredients:

• Purple cabbage 1.4
• Bryndza 100 gr.
• Red apple 1 pc.
• Lemon 0.5
• Nuts any 50 gr.
• Balsamic vinegar
• Sunflower oil
• Sugar
• Salt pepper

Preparation:

We peel the apple from the core and the mode in slices, transfer to a deep bowl, sprinkling with lemon juice. Cut the cabbage into thin strips and combine with the apple. Add chopped cheese and nuts to them. We mix. Salt and pepper to taste. For the sauce: Mix oil, sugar and vinegar. Pour over the salad before serving.

Unusually to taste.

Ingredients:

• Cabbage 300 gr.
• Sour cream 2-3 tbsp
• Pomegranate berries 5-6 tbsp
• Walnuts 150 g
• Salt 0.5 tsp
• Sugar 1 tsp

Preparation:

Finely chop the cabbage. Pour into a bowl, salt and rub with hands until juice forms. Chop the nuts. Pour into a salad bowl. Sauce: sour cream, sugar, pomegranate juice 1.5 tablespoons. Add to bowl and mix. Add pomegranate berries and mix in the same way. Put on a plate and decorate with pomegranate berries.

Amazing and delicious.

Ingredients:

• Purple cabbage 400 gr.
• Crab sticks 200 gr.
• Corn 1 b.
• Hard cheese 150 gr.
• Sour cream 3 tbsp
• Mustard 1 tsp
• Egg 1 pc.
• Green onion

Preparation:

Pour the corn into a bowl. Shred cabbage, you can mash it with your hands. Crab sticks mode. Rub the cheese. We mix all the ingredients. Add chopped onion to them. Sauce: separate the yolk from the protein, the egg should be boiled, rub the yolk on a fine grater or mnem with a fork. Add sour cream, mustard to it and mix. Season the salad with sauce.

Everyday salad.

Ingredients:

• Cabbage
• Celery
• Beans 1 tbsp.
• Walnuts
• Prunes
• Sunflower oil

Preparation:

Shred the cabbage, put it in a bowl and add salt, mash until juice forms. Chop the celery. Washed prunes mode with straws. Grind the walnuts. We add everything to the cabbage. Add boiled beans to this. We fill all the oil. Salad ready. Bon Appetit!

Sharp and spicy.

Ingredients:

• Red cabbage 300 g
• Grated horseradish 1 tbsp
• Sunflower oil 50 ml
• Lemon juice 1 tbsp
• Sugar
• Pepper

Sauce:

• mix vegetable oil,
• horseradish,
• lemon juice,
• salt,
• pepper and sugar.

Preparation:

Red cabbage, finely chopped, boil for two minutes in salted water. Drain the water. Pour over the cabbage with boiled cold water and combine with the previously prepared dressing. Salad ready.

Sweet salad.

Ingredients:

• Red cabbage 300 g
• Liquid honey 50 ml
• Fruits (apples, pears) 200 g
• Vegetable olive oil 100 ml