What can be cooked with red cabbage. Salad of red cabbage - the general principles of cooking.

If you can not imagine your diet without vegetable snacks, you should pay attention to the red cabbage, rich in vitamins and different savory taste. In Eastern European cuisine, it occupies an honorable place in the list of the best side dishes for meat.

03/02/2015, 14:30, Tatiana Chukhrova

10 most varied dishes with red cabbage | Photo Fotolia / All Over Press

   The homeland of red cabbage is considered to be 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 useful microelements that help significantly reduce the risk of developing heart diseases and strengthen the walls of blood vessels, as well as fight insomnia and headache. The original color of the cabbage is due to the presence of plant pigments - anthocyanins, known antioxidants. Anthocyanins remove toxins and wastes from the body and rejuvenate skin cells. This tasty low-calorie vegetable (only 24 kcal per 100 g), nutritionists consistently include in the wellness programs.

Read also

Cabbage: not much happens   When buying red cabbage, make sure it is fresh. The head should be tough and elastic, with a glossy surface without dark brown spots. The smaller and denser the cabbages, the more aromatic they are and the more nutrients they contain. If the cabbage has not been completely used in cooking, the rest should be wrapped in plastic and put in the refrigerator. In a cool place, cabbages can be stored for several months. But note that you can not keep them in close proximity to fresh tomatoes or apples that emit ethylene gas. The cabbage under its influence begins to fade quickly.

Salad from red cabbage can be both an independent snack, and a wonderful addition to meat dishes. The fact is that this vegetable, unlike potatoes, white rice or pasta, which we used to use as a side dish, helps the body to fully digest meat. Cinnamon, cloves, cumin, anise, onions, cranberries, prunes and citrus fruits will be the ideal companions of red cabbage in snacks, emphasizing its gustatory qualities.

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10 homemade vegetables for the winter   Fresh cabbage salads are best seasoned with olive oil with lemon juice. To add a sweet note to the snack, you can mix the butter with red currant jelly or honey. Red cabbage is harsh, because it contains a lot of fiber - almost one and a half times more than white-ground varieties. To make the leaves softer, they are doused with hot water or carefully mashed the chopped cabbage with salt. She will not be tough, retaining all the vitamins. Red cabbage turns out very tasty, if you put it out with onions, carrots, fried bacon and mushrooms. And it is marinated and pickled with sourish varieties of 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.

Ginger root clean, chop. Mix 2 tbsp. l ginger, salt, vinegar, pepper and sugar (sugar should dissolve). Wash cabbage and carrots, peel, chop. Vegetables placed in a salad bowl, pour cooked marinade. Cover with a lid or cling film. Leave in a cold place for a day. Ready salad to decorate with greens.

Calorie per serving175 kcal
Time for preparingfrom 24 hours
  6 points

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

Beef dipped 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 butter for 5-7 minutes. Add tomato paste and lemon juice. Salt and pepper. Pour water and simmer until tender. Chop the potatoes and red cabbage, send in broth. Cook until done. Stewed onion, beetroot and carrot in a pan add to the broth, bring to a boil. Turn off the heat and let the borsch infuse for 15-20 minutes.
   Serve with sour cream and fresh herbs.

Calorie per serving  225 kcal
Time for preparingfrom 180 minutes
Level of difficulty on a 10-point scale  8 points

For 5 persons:  red cabbage - 1 head, minced meat - 500 g, rice - 1 cup, carrots - 1 pc., onion - 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 ready. Mix minced meat, rice, vegetables. Spread the stuffing on the cabbage leaves, roll the envelope, put it into a deep shape. Combine tomato sauce, sour cream and 500 ml of water. Pour cooked sauce with cabbage. Salt Simmer for 30-40 minutes. Sprinkle the prepared cabbage rolls with the remaining chopped carrots and onions.

Calorie per serving315 kcal
Time for preparingfrom 60 minutes
Level of difficulty on a 10-point scale8 points

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

   Onion peel and chop. Sauté in vegetable oil until golden brown. Peel tomatoes, wipe. Cabbage finely chop. Send the cabbage in the pan to the onions, 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 another 10 minutes until cooked. Can be served with greens as a side dish to any meat or poultry dish, such as chicken pancakes.

Calorie per serving140 kcal
Time for preparingfrom 45 minutes
Level of difficulty on a 10-point scale6 points

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

Cabbage chop, pour apple juice and vinegar. Place in a frying pan. Add cinnamon and sugar to taste. Simmer on low heat until cooked. Cool it down. Wash apples, cut into slices, remove seeds. Mix cabbage and apples, season with olive oil. Salad spread out on plates, pour with yogurt. Garnish with parsley sprigs.

Calorie per serving80 kcal
Time for preparingfrom 30 minutes
Level of difficulty on a 10-point scale6 points

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

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

  Calorie per serving180 kcal
Time for preparingfrom 15 minutes
Level of difficulty on a 10-point scale5 points

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

   Cabbage subtly chop, salt, mash your hands to give juice. Peel carrots, cucumbers and onions, cut into strips. Peel the tomato and pepper from seeds, chop. Vegetables combine, mix thoroughly. Season with balsamic vinegar to taste (can be oil).

Calorie per serving75 kcal
Time for preparingfrom 20 minutes
Level of difficulty on a 10-point scale5 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 a piece of red cabbage with a stalk. The rest of the head of cabbage to boil in salted water to the leaves become plastic. Onion peel, chop. Sauté in vegetable oil. Chop the fish into small cubes. Send to the pan to the onions, lightly fry. Garlic skip through the garlic press. Boil cauliflower until half cooked (do not pour the broth). Disassemble into inflorescences, chop. Mix the fish, cauliflower, onion and garlic. Salt and pepper. Put the stuffing on each cabbage leaf, roll up the envelopes. Send in deep form, pour cabbage broth. Stew until ready 30-40 minutes.

Calorie per serving275 kcal
Time for preparingfrom 60 minutes
Level of difficulty on a 10-point scale8 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

Cabbage nashinkovat. Grate carrots on a coarse grater. Vegetables connect. Mix orange juice, vinegar and oil. Marinade pour vegetables, send in the fridge for 6 hours. Orange and grapefruit peeled, divided into slices. Remove the film, cut each slice into 4-5 parts. Add citrus fruits to vegetables, mix. Salad sprinkle with herbs and serve.

Calorie per serving95 kcal
Time for preparingfrom 6 hours
Level of difficulty on a 10-point scale5 points

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

   Chicken fillet cut into small cubes. Mix 4 tbsp. l oils with cinnamon, two pinches of salt and a pinch of pepper. In the prepared mixture, place the pieces of fillet, leave for 2 hours, then fry until golden brown. Cabbage nashinkovat. Garlic skip through the garlic press. Tomatoes, cucumbers, peeled avocados, chopped into cubes. Mix all chopped vegetables and fried fillet. Put the stuffing on pita bread. Season to taste with butter (can be sour cream or mayonnaise).
   Roll up and serve.

Calorie per serving195 kcal
Time for preparingfrom 130 minutes
Level of difficulty on a 10-point scale6 points

All photos: Fotolia / All Over Press

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SALAD WITH CABBAGE WITH CUCUMBER AND SAUSAGE

red Cabbage - 300 g
   cucumber - 1 pc.
   sausage - 200 g
   green onions - bunch
   mayonnaise - to taste
   salt - to taste

1. Red cabbage chop, salt and gently mash your hands.
   2. Cucumber cut into quarters and send to cabbage.
   3. Chop green onions and send them to a salad bowl with vegetables.
   4. Cut sausage into cubes. You can use any kind of sausage at your discretion.
   5. Mix all the ingredients in a salad bowl and season with mayonnaise to taste.
   Serve chilled.

SALAD WITH CORN AND CRAB STICKS

1 pack of crab sticks 120-150g
   1 cabbage (small) red cabbage
   1 can of corn
   100 grams of hard cheese like Rosiysky, Golandsky.
   1 tsp mustard
   3 tablespoons (no slides) sour cream
   1 boiled egg yolk
   Green onions to taste.

   1.Open a can of corn. Drain the juice. Corn shift in a salad bowl. Crab clean package, cut into small cubes. Put in a salad bowl.

2. Chop green onions.

3. Hard cheese (like Golandsky, Old Golandets, Rosiysky) cut into small cubes.

4. Cut red cabbage finely as if for salad. Add to the rest of the products and mix the whole salad.
   For those who wish to add something else to this salad I inform:
- do not lay eggs. In the first 10 seconds, the eggs will turn purple, even blue. To eat such a sight is not very pleasant.
   - who did not find red cabbage, you can use white, but with red it tastes better.
   5. Prepare refueling.
   Boiled steep yolk mixed with sour cream, mustard with a simple fork. Nothing more to add.

Season the salad dressing. Salt as for me not worth it. In crab sticks and cheese enough salt.
   Submit to the table immediately. Very tasty in the cold.

SALAD WITH APPLE AND GRAPE

200 g red cabbage;
   100 grams of green grapes
   1 green apple;
   spring onions;
   sugar (to taste);
   salt;
   olive oil;
   lemon.

Cabbage thinly chop, slightly mash with salt. Peel the apples, cut, core and cut into strips, sprinkle with lemon juice. Chop the green onion finely. Add grapes, sugar to taste, fill with oil.

SALAD WITH PEPPER, CHEESE CORN AND PEAS

red cabbage
   sweet pepper (red)
   cheese (Bocconcini mini-mini)
   carrot
   cucumber
   peas
   corn
   bow
   sunflower seeds
   sesame
   balsamic vinegar
   butter or mayonnaise + guacomole

SALAD WITH NUTS AND GARLIC

For blue cabbage salad with apples and nuts, take:

Blue cabbage 1 head

Sour apples 1pc

Nuts 4-5pcs

Garlic 2 cloves

Mandarin 1pc

Mayonnaise

Sugar 1h spoon

Salt to taste

Dill or other greens.

Cooking blue cabbage salad.

1. Kapustu chop finely.

2. Peel and chop the apples.

3. Peel and chop the nuts

4. Garlic skip through the garlic.

5. Tangerines clean and chop finely.

6. Add salt, sugar, mayonnaise and mix thoroughly.

Put the resulting salad on a cabbage leaf. Season with finely chopped dill and serve on the table.

SALAD OF TURKEY, PRUNES, FUNDUTES

Fillet salad

turkey with red

cabbage, nourishing and

unusual. Cubes

roasted turkey fillet

with honey, in combination with

red cabbage, halved

hazelnut slices of prunes,

and melt in your mouth. Spicy sauce with chili pepper, wine vinegar and vegetable

oil, make this salad bright and memorable. This fillet salad

turkey, suitable for any family dinner, and diversifies your

the holiday table and will be remembered by many for its unusual taste.

.

Ingredients: 4-6 servings

Red cabbage (450g)

Turkey fillet (300g)

Prunes without stones (100g)

hazelnuts (100g)

Chili (1 sticks)

Wine vinegar (5st.l.)

Berry juice (3st.l)

Sugar (1st.lt)

Honey (1ch.)

Ground coriander (1 \\ 2ch.l)

Vegetable oil (5-6st.l)

Greens, salt to taste

Cooking method:

Cooking together today is a spicy turkey fillet salad made with turkey and red cabbage.

1. To prepare such a salad of turkey fillet, we need to cut a head of red cabbage in half, then cut it into quarters and chop finely.

2. Salt, sprinkle with sugar, pour 1 tablespoon of vinegar and mash slightly. Leave everything to marinate for 30 minutes.

3. Cut the prunes into strips, add berry juice, bring to a boil, remove from the heat and cool the hazelnut finely chopped.

4. Cut the turkey fillet into cubes, fry until golden brown on all sides in vegetable oil, salt and add honey, and sprinkle with coriander on top.

5. Prepare the sauce for the salad of turkey fillet: Finely chop the chilli pepper, pour vinegar, decoction of prunes, salt and add 4 tablespoons of vegetable oil.

6. In a deep bowl, mix cubes of roasted turkey fillet, red cabbage, hazelnuts, prunes and sprinkle with spicy sauce. Mix everything well.

7. Put ready-made turkey fillet and red cabbage salad in a salad bowl and be served on the table.

8. If desired, sprinkle a salad of turkey fillet, chopped parsley and garnish with greens.

At any time of year we want vegetables and fruits. Especially when it's cold outside and our body is in dire need of supplementation with vitamins. If you want to get food and benefits and enjoyment, you should pay attention to vitamin salads, which will energize and benefit your body. Salad of red cabbage, the recipe of which will be offered today to your attention - this is what you need - tasty and healthy.

Often we cook salads from vegetables and greens or from fruits. But it is worth trying to combine both in one dish. What will come out? There will be a great combination in which vitamins and taste qualities will be combined together.

So, take a unique red cabbage in its composition. It conceals many useful substances, among which can be distinguished vitamins A, C, K, B6, thiamine, riboflavin. And also potassium, phosphorus, iron. This product makes great salads.

If red cabbage is combined with a wonderful berry called kiwi, then you can get the maximum benefit and pleasure. Indeed, one kiwi contains the daily rate of vitamin C. This fruit also nourishes the body with all the vitamins, sugars, pectins, fiber, organic acids, potassium, magnesium, phosphorus.

Red Cabbage Salad Recipe with Kiwi

To prepare a real vitamin salad from these truly valuable products, you need only three products.

• red cabbage - 250-300 g,
• kiwi - 1-2 pieces,
• mayonnaise or sour cream - 1-2 tbsp. spoons.

Cabbage must be very finely chop. Then gently squeeze to make it soft.

Peel the kiwis and cut into small pieces.

Mix both ingredients and add mayonnaise.

Transfer the red cabbage salad with kiwi to a salad bowl and arrange the kiwi slices.

These two products are simply indispensable in our diet because they are sources of beauty and health. Especially welcome such salads in the diet.

How to cook a healthy salad with red cabbage to readers of the site Good recipes told Olga Kiklyar, a recipe and photo of the author.

Recipe number 2

Red Cabbage Salad with Beans

Required Products:

• 250 gr. red cabbage;
• 50 gr. boiled beans or canned from the jar;
• 100 gr. fresh apples;
• 1 small onion;
• 40 gr. vegetable oil;
• salt to taste;
• 2 teaspoons of sugar.

Stages of cooking delicious salad:

Process and rinse the cabbage, cut into thin strips.

Blanch for 2-4 minutes (boil), then flip to a colander. Allow to cool completely.

Beans boil and cool (or use canned food). Add the beans to the cabbage.

Wash the apple and grate it on a coarse grater.

Peeled onion or fresh green finely chopped.

Add chopped onion, apple, butter, salt, sugar, vinegar to the beans and cabbage, and gently mix everything.

This salad can be served with fish and meat patties, as well as with mashed potatoes.

Recipe number 3

Salad of red cabbage with beets

We need:

• ¼ head of red cabbage;
• 500 gr. - boiled beets;
• 8 pieces of gherkins;
• 2 tbsp. spoons of capers in vinegar.

For refueling:

• 3 tbsp. - olive oil;
• 2 tbsp. l - apple vinegar;
• dill greens;
• spice.

Cooking stages

Remove the top leaves from the cabbage, chop thinly and place in a salad bowl.

Cut the beets into thin slices or grate them.

Gherkins or medium pickled cucumbers also cut into thin bars.

Drain liquid from capers and rinse thoroughly.

Add cucumbers, capers, beets to cabbage. Mix everything.

Get started refueling. Combine butter, vinegar and chopped dill in a saucepan. Spice up your favorite spices. Beat with a whisk or fork. Season the salad and mix.

Recipe number 4

Salad of red cabbage recipe with apples and eggs

Salad will require:

• 500 gr. red cabbage;
• 200 gr. apples;
• 2 chicken eggs;
• 1 lemon;
• 25 gr. finished mustard;
• vegetable oil;
• salt.

Stages of cooking:

Chop the cabbage into thin strips.

Rinse the apples, divide into four parts, remove the middle and also cut into strips.

Sprinkle with lemon juice so that the apples do not darken.

Boil eggs hard boiled. When cool, peel off the shells and separate the yolk and white. Protein finely chopped.

To make a delicious sauce - combine frayed yolks with mustard and, stirring all the time, add oil, lemon juice.

To shredded cabbage, add apples and egg whites, salt.
  Place in a salad bowl and season with mustard sauce.

Recipe number 5

Red Cabbage with Vinegar

Ingredients needed:

• 1.25 kg of red cabbage;
• 4 tbsp. spoons of vegetable oil;
• 3 tbsp. spoons of wine vinegar;
• spice.

Stages of cooking salad with vinegar:

Cabbage disassemble into leaves, cut off thick dense parts.
  Roll the leaves into a roll, chop finely and mix with salt to make the cabbage softer.

Transfer to a deep bowl, season with oil and vinegar.

This marinated cabbage after cooking, use one hour later.

This salad is quite possible to make a reserve. Keep it in banks for 2-3 days.

Red or, more precisely, red cabbage is a tasty and very useful product. It differs from the white one in a reddish-purple hue, and in taste and structure it resembles the most ordinary cabbage. On the other hand, red cabbage is not only more beautiful, it has a slightly softer taste, as well as richer in vitamins and microelements, compared to the white one we are used to.

Another advantage of red cabbage is that it can be kept fresh much longer than white cabbage. Even in the midst of winter, you can always get and cook a salad of red cabbage, and it will be the same as if it had just recently been in the garden.

Red cabbage any salad will give not only a pleasant taste, but also a bright beautiful shade. It is used as a decoration, and even as a "dye" for salad.

With all the advantages of this variety, the leaves of red cabbage are somewhat tougher than those of cabbage, and therefore they should be cut as thin as possible. The best red cabbage salads will come out if chopped, salt and mix the leaves separately from all other ingredients, and only then mix the salad.

Another way to get a delicious salad is to chop cabbage and pour it with boiling water, then leave it under the lid for half an hour. Then the water is drained using a colander, and the cabbage is left to cool. This will soften the leaves and get a very delicate cabbage.

When scalding red cabbage can partially lose its color, to avoid which add a little red wine or lemon juice.

In salads with red cabbage, spicy seasonings are wonderfully combined - horseradish, garlic, mustard. You can also add walnuts, but it is rather suitable for festive dishes.

Here we have collected for you some delicious and healthy recipes that your family and friends will definitely like.

Delicious red cabbage salad

This vitamin salad is often made from white cabbage varieties, but from red it will be even healthier, brighter and more beautiful.

• red cabbage (1 small head or ½ large),
• a quarter cup of vinegar
• 1/2 spoon of sugar.

Cooking sequence:

First, the cabbage is divided into four parts and separated kachan, so that it does not interfere during shredding, then it is chopped with a sharp knife.

Chopped cabbage poured boiling water and leave for half an hour. After that, it is filtered through a colander, squeezed and put in a salad bowl.

Now it remains to pour the cabbage with lemon juice or vinegar, salt to taste and finish off the sugar. All mix well and leave for half an hour. Salad ready!

Some cooking moments can be changed, it depends on your preferences. To soften kaput, it is not necessary to pour boiling water over it, you can add the necessary amount of salt and mix it well with your hands until it lets the juice out. You can also add a small amount of vegetable oil at the end, about a tablespoon. This salad will be brighter and more aromatic. Also, in some cases, onions are added to the cabbage, cut into half rings, which also adds sharpness and flavor.

Details on how to cook this salad, see the video:

Salad of red cabbage "Miracle"

It is not difficult to guess that red cabbage is necessary for cooking this salad, but cooking will take longer than the previous salad, and the set of ingredients will most likely surprise you a little.

In the “Miracle” salad you can find the most interesting combination of products - vegetables, tasty dressing and crackers. The salad is nourishing and crispy.

What products will be needed:

• red cabbage - 300 g;
• rye crackers - 100 g, you can use ready-made or dry them yourself;
• tomatoes - 3 pcs .;
• bow - 1 head;
• greens - half a bunch;

For salad dressing use:

• garlic - 3 cloves;
• apple vinegar - 1 tsp;
• vegetable oil - 5-6 Art. l .;
• salt, pepper, ground - to taste.

Starting to make a salad:

Preparation begins with the shredding of red cabbage, but first it should be washed and cleaned. Onions should be peeled, cut into two equal halves and cut into half rings.

Half of the bunch of greens washed, discarded stale branches and finely crumbled. Cut the tomatoes into small pieces (ideally - medium cubes).

Now it's the turn of the crackers, if not ready, then they need to be dried on their own. Since the salad should be beautiful, take 2-3 slices of bread, cut them into small cubes. Dry cubes in a griddle, stirring constantly. Make sure they do not burn. You can also dry the croutons in the oven, also briefly and carefully. We mix the finished croutons with the rest of the ingredients.

Salad dressing preparation:

Garlic cloves are cleaned and crushed with garlic or rubbed on a fine grater. Add oil, vinegar, salt and pepper, mix everything well and leave the dressing to infuse for about 5 minutes.

It remains to fill the salad, close the lid and shake it several times so that everything is well mixed. After 5-10 minutes, you can serve the table, the salad is ready and soaked!

Another salad of red cabbage. It is suitable not only for the daily, but also for the holiday table, because upon completion of the preparation it looks very beautiful and even elegant. The salad will be tasty and light, so it’s best to use it as a snack.

Products that are useful for cooking:

• red cabbage in the amount of 400 grams (1/4 medium head);
• 1 sweet pepper;
• 1 small bunch of greens (parsley and dill);
• 1 large apple (about 200 grams);
• ½ tsp ground coriander (by no means whole!);
• 1/2 lemon, its juice will be used;
• vegetable oil, unrefined (aromatic) - to taste;
• salt - to taste, in the original recipe - sea, but the usual one will do.

Start cooking:

To begin with, finely chop the cabbage with a special knife. The slices that were obtained as a result of shredding are also cut across several times so that they are not too long.

Now came the turn of the apple. Cut it into quarters, remove the middle part, peel the skin. Cut an apple into a beautiful thin straws.

Sweet pepper is cut in half, remove the middle part and count well from the internal seeds. Next, the pepper must be cut into the same straw as the apples.

Radish quality peeled and sent to a medium grater. Greens shallow with a sharp knife. We mix all the products together, add some salt and try, if everything turned out delicious. In the salad, you also need to carefully add coriander.

In no case do you need to pour coriander in salads in one point, it is scattered over the surface of the salad, after which you can mix it, otherwise it will be difficult to evenly distribute it.

Lemon juice is squeezed directly into the salad, try also to spray it over the entire surface, so it’s better to disperse. It remains to fill the salad with oil, mix again, it is better to do it by hand, so that all the products let the juice.

This salad is such a name for a reason! Its ingredients and cooking will surprise many, as not everyone agrees that meat and many other components of this salad are well combined with raw vegetables, but the experiment is an experiment. And the result will pleasantly surprise you!

Products for cooking:

The number of products is designed for six, respectively, you can increase the number of servings, but do not forget about proportionality.

• Half red cabbage;
• 100 grams of boiled chicken breast;
• 1 onion;
• mayonnaise - to taste;
• 1 can of corn, preferably about 100 grams;
• 1 bell pepper;
• 1 medium tomato;
• parsley and dill - a small bunch, tails cut off;
• salt and pepper are added to taste.

Start cooking:

Since the chicken breast must be boiled, the preparation begins with it. The chicken is well washed under cold running water. Next, throw in lightly salted water and boil for half an hour until fully cooked. Chicken is cooled on a plate, after which the meat must be cut into cubes.

Red cabbage should be finely chopped, then add salt and mix it with your hands before extracting the juice.

Bulgarian pepper should be washed, remove the kernels and chop into thin straws. Tomatoes also need to be cut into small pieces. The bulb also needs to be chopped as small as possible. Parsley and dill should be cut as small as possible, but only leaves are used in the salad, without tails.

Now you need to open the corn, separate the required amount. All the products are mixed together, add salt, pepper and mayonnaise, mix again. It remains to give a little brew and the salad is ready!

• red cabbage;
• jar of tuna and peas;
• fresh dill;
• 1 onion;
• salt to taste;
• ground pepper to taste;
• olive oil or mayonnaise;
• lemon juice (optional).

Like beets, red cabbage can paint other products of the dish, to avoid this, it is recommended to first chop the cabbage and mix it with olive oil. They are allowed to infuse, and then add other ingredients.

Start cooking:

The salad is simple, since in fact nothing needs to be cut, except cabbage. It is finely chopped and mixed with sunflower oil in advance. On the other hand, if you like “red” salads, you can immediately mix the cabbage with other products.

Next, open the canned fish, shallow tuna with a fork and add to the cabbage. We also open the peas, drain the liquid from it and send it to the salad. Peel the onions, finely chop them and add to other products.

Now you need to salt the products (do not forget that the fish already have enough salt, do not overdo it!), Pepper a bit, add olive oil and lemon juice or mayonnaise. And this, and another option refueling will be very tasty. Salad can be served table.

Read more about how to cook this salad, see the video:

From the name it is already clear what products will be essential when cooking. Preparation begins with red cabbage, it is softened by scalding with boiling water, as described above.

For the preparation we need:

• 0.5 kg of red cabbage;
• 2 medium apples;
• 1 small horseradish root;
• 2-3 tablespoons of vegetable oil;
• ½ cup of vinegar;
• ½ tsp salt.

Start cooking:

Begin to cook with shredded cabbage. It is very important that your cabbage is thin and beautiful, and therefore it is better to use a special knife. Now we need to soften our cabbage, for which we mix it with salt manually before extracting the juice.

Also for this salad use and additional processing: the cabbage is poured over vinegar with boiled water, and then thoroughly mixed.

The double-processed cabbage can be stored much longer, respectively, the salad can also be stored longer.

Next we need apple, lemon juice and horseradish. Grate the horseradish root, clean the apples and cut them into small cubes. Add all this to the cabbage, mix, add lemon juice, oil and salt. Salad ready!

You can cook this salad very quickly and simply, and the taste will delight your loved ones. Also do not forget that cabbage is a storehouse of vitamins, which is especially important in winter. This salad is perfect for a regular table, and for a holiday, especially since there are cheese and crab sticks, products that we have already got used to seeing in holiday salads.

For the salad, we need:

• Red Cabbage - 400 g;
• Crab sticks - 200 g;
• Canned sweet corn - 1 can;
• Hard cheese - 100-150 g;
• Mustard liquid - 1 tablespoon;
• Boiled egg - 1 pc .;
• Green onions - 1 bunch;
• Mayonnaise or sour cream for dressing - to taste.

Start cooking:

Egg need to boil for 8 - 10 minutes hard boiled. Cabbage finely chop. A crab sticks to get rid of the packaging and cut into small cubes. We rub cheese, it is better for this to take a large grater, and faster and tastier.

Mix the products.

Open the corn, rid it of liquid and add to the salad. An egg that has already been boiled and cooled (divided under cold running water) is divided into white and yolk. Protein can be simply eaten, it is not required for salad. And pound the yolk with mustard and mayonnaise or sour cream (than you prefer to season the salad). Add this mixture to the salad and mix. Salad can be served!

For details on how to make such an interesting salad, see the video:

This salad is among the low-calorie and vitamin, it is perfect for those who like to count calories and go on diets. But if you cook such salad for the whole family, use it as a snack for the main course. In the salad will be used two types of cabbage: white and red.

For the salad you will need:

• white and red cabbage in equal quantities - 300 grams each;
• 2 cups dried cranberries;
• 1 cup of sunflower seeds (fried, best peeled);
• 1/3 wine vinegar;
• 2 tablespoons cane sugar;
• 2 tablespoons of olive oil;
• 1/2 tsp salt.

Start cooking:

Red and white cabbage neatly chop. We take a large bowl, put both varieties there at once, after which we add cranberries and peeled seeds to the same bowl.

At the same time, in a separate bowl, mix vinegar, salt and sugar and butter. To make it tastier, this mixture should be whipped with a blender or ordinary fork. We got a gas station.

Now we add this dressing to the salad bowl, mix everything well, close the lid tightly and leave for 2-3 hours in the refrigerator.

Salad can be served in a large salad bowl or in small portions, it is decorated with greens and cranberry residues.

In this unusual salad you will find a combination of red cabbage leaves and fried egg pancakes, it turns out very interesting and tasty. Sour cream adds to the salad juiciness and delicate flavor, and thanks to the coloring pigments contained in red cabbage, pancakes will also get a blue tint.

What is needed for cooking:

• 200 grams of red cabbage;
• 3-4 eggs;
• a little more than a teaspoon of starch;
• 1 can of corn;
• 4 tablespoons sour cream;
• salt - to taste.

Start cooking:

First of all, prepare pancakes, as their preparation takes more time. To do this, mix the eggs with starch and a small amount of salt, whisk it all together with a blender or mixer.

Now you just need to fry pancakes in a skillet, if possible, without oil (or with a minimum of fat so that the pancakes simply do not stick). For salad will need 4 delicious egg pancakes. Fire? Let them cool, then we will cut them into medium straws.

Now go to the cabbage. Her, as for any salad, you need to chop. Next we make cabbage softer and more juicy, for which we mix it with salt and mash it manually until the cabbage makes juice.

Mix together cabbage, chopped pancakes and corn, previously freed from the liquid. Add sour cream, salt to taste and mix again. Salad should be served immediately.

And on the video you can see how this salad is prepared, more:

The components of this salad are quite unusual and very interesting, and therefore such a motley salad would be appropriate on any, including festive, table. In the composition there are two types of cabbage, as well as peanuts.

What is needed for this salad:

• Red and white cabbage in equal quantities - 200 grams;
• Eggs - 2 pcs .;
• Tomatoes - 2-3 pcs .;
• Peanuts - 50 g;
• Mayonnaise - no more than 6 spoons;
• Dill - half a bunch;
• Salt - to taste.

Start cooking:

Cook eggs for 8 - 10 minutes, cool, peel and cut into strips. We also cut tomatoes into strips, and dill is chopped.

Mix all products, add peanuts, mayonnaise in them and mix again.

Serve salad immediately after cooking.

Turkish salad belongs to light salads, it can be used for the table the next day after a grand celebration, when there is a clear overload of the body with “heavy” food. This salad is also very often used during the unloading diet. It is really tasty, juicy and vitamin. Also, with this salad you can use any dishes, as a snack for potatoes, porridge or spaghetti, it is great!

For cooking you will need:

• 1 medium red cabbage;
• 1 medium carrot;
• half a lemon;
• half a bunch of fresh parsley;
• 3 tablespoons of olive oil;
• salt pepper.

Start cooking:

Shred cabbage as thin as possible or rub on a special grater. Carrots also need to be cleaned and grated raw, can be large. Mix them in the same container. Parsley also crumble and add to the bulk of the salad.

In another container we are preparing a dressing, for which we mix the butter, lemon juice, salt and pepper, beat all this with a fork.

Add the dressing to the salad and mix well. Salad must be steeped for 5-10 minutes and can be served.

This salad is perfect for winter, when the body lacks vitamins. Cooking is not difficult, it will take less than ten minutes.

What we need:

• about 100 grams of red cabbage;
• 80 grams of Chinese cabbage;
• 60 grams of white cabbage;
• 2 carrots;
• 1 onion;
• 2 red apples (they differ in taste);
• 2 tablespoons of orange juice;
• 2 celery stalks;
• 2 tablespoons of raisins;
• 50 grams of canned corn.

For refueling:

• plain yogurt, about four tablespoons;
• 1 tablespoon of chopped parsley;
• chalked black pepper, added to taste.

Start cooking:

Red cabbage should be finely chopped and folded in a large bowl. Peel the onion, cut into half rings, add it to the cabbage.

Apples are peeled and cut into small pieces, pour with orange juice and also add to the cabbage. Here you need to add all the remaining ingredients, then mix thoroughly.

Now we are preparing a gas station. In a separate container, mix yogurt, parsley, pepper. We mix everything together, you can even beat it with a fork. The resulting mass is added to the salad. Enjoy your meal!

For cooking will need:

• 1 whole red cabbage;
• 1 carrot;
• 1 beet;
• 6 cloves of garlic;
• 1 hot pepper

To prepare the marinade will need:

• half a liter of water;
• ten percent vinegar, 100 grams;
• 100 grams of sugar;
• 2 tablespoons of salt;
• 100 grams of sunflower oil.

We start cooking:

Cabbage for this delicious snack should be cut into medium chunks, peel carrots and cut into thin slices, and beets - just like carrots. Vegetables can be mixed in one container and marinate.

Add salt, vinegar and sugar to the water. Put the mixture on the hob, bring to a boil, and so hot pickle occupy the cabbage. After the dish has cooled, you need to refrigerate it for 3 days. Appetizing, bright, crispy cabbage is ready! You can eat it just like that, you can shred smaller, add onions and vegetable oil and put a bright and incredibly tasty salad on the table!

See how to cook this delicious cabbage:

For the preparation we need:

• 500 grams of red cabbage;
• 1 cup white boiled beans;
• 2 boiled eggs;
• 7 medium onions;
• 4 tablespoons of vegetable oil;
• sugar, salt, vinegar and red wine - to taste.

Start cooking:

Cabbage must be cleaned of excess leaves and as thin as possible chop. Upon completion, put it in boiling water and boil for 3 minutes, after which the cabbage leans back in a colander and cooled under running cold water. So that your cabbage does not lose its color so much after processing, add a little red wine.

Onions need to be peeled and cut into small pieces (as if fried), add to the cabbage. There also add boiled beans. Season all this with salt, sugar, butter and mix well. At the end of the salad to sprinkle with chopped boiled egg. It will complement the taste and at the same time decorate the dish. Enjoy your meal!

For cooking you will need:

• Red Cabbage - 100 g;
• White cabbage - 100 g;
• Apple is half;
• Carrots - 1 pc .;
• Red onion - 1 pc .;
• Lemon juice - 2 tbsp. l .;
• Celery root - 50 g;
• Salt and honey - to taste.

Start cooking:

First, shred both types of cabbage and mix it. Try to grate the carrots in the same way that Korean carrots do. We clean the apples and grate them for Korean carrots. To keep the apples darker, they need a little lemon juice. Celery root is also sent to the grater. Onions cut into half rings and mix with the whole mass. Pour the remaining lemon juice, salt and add honey.

See what a delicious salad turns out on video:

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Dishes from red (blue) cabbage are very rich in calcium, vitamin C, flavonoids. But it is most useful to use this product raw. Therefore, it is used mainly in salads.

The easiest recipe

Sometimes you want to cook something simpler. The following recipe for salad with red cabbage is just suitable for such cases. And it will complement well the majority of meat dishes (it goes well with boiled meat).

Ingredients:

• red cabbage - 1 fork;
• apple (large) - 2 pieces;
• onion - 1 piece;
• lemon - 1 piece;
• salt, sugar - to taste;
• vegetable oil - 10-20 ml;
• greens (parsley, dill) - 10-20 gr.

Cooking time: 10 minutes.

Caloric content: 91 kcal.

Cooking progress:

Dietary salad with red cabbage, carrots and apples

Cabbage is often referred to as products with the so-called “negative calorie content”, so dishes with fresh cabbage leaves of bright colors are an excellent option for filling the diet menu.

Ingredients:

• bulgarian pepper - 1 piece;
• apple - 2 pieces;
• carrots - 1 piece;
• onion - 1 piece;
• lemon - 0.5 pieces;
• olive oil - 10-20 ml;
• salt and greens to taste.

Cooking time: 15 minutes.

Caloric content: 105 kcal.

Cooking progress:

1. Wash vegetables and apples, peel;
2. Thinly chop the cabbage leaves and onions (in the form of half-rings);
3. Manually knead together the cabbage and onions, adding salt and lemon juice;
4. At the time of adding lemon juice, the color of the cabbage leaves should turn red;
5. At this stage, according to the classic recipe, you need to add sugar, however, since this is a dietary option, you will have to give up sweets;
6. Carrot and both apples grate with a large grater;
7. Grated apples must be sprinkled with lemon juice so that they do not darken;
8. Thinly cut the bell pepper;
9. All components are put together, mixed and seasoned with olive oil.

Chinese cabbage and red fish salad

An interesting recipe with an unusual aroma and taste. Differs satiety. Perfect for the role of a festive dish. Moreover, the benefits of red cabbage are complemented with essential for health fatty acids contained in red fish.

Ingredients:

Cooking time: 20 - 25 minutes.

Caloric content: 128 kcal.

Cooking progress:

1. Place red fish on a cutting board, pick up its skin with a knife and carefully remove it;
2. Remove the bones from the pulp (the bones in the red fish are located very close to the edge and as a result, they can be simply cut together with a thin layer of fillet);
3. Grind obtained fish fillets, cutting it into cubes;
4. Take a piece of red and Peking cabbage of the right size, get rid of sluggish and faded leaves, rinse everything else in running water;
5. Shred cabbage leaves with a sharp knife;
6. To soften the cabbage leaves before they are added to the salad, you need to add salt to them and mash them manually;
7. Cut the cheese in the form of cubes (if instead of a hard variety there is only soft, then it should be cooled before cutting);
8. As a sauce for dressing the salad should use sour cream mixed with spices and herbs (but care should be taken when adding salt, since both the cheese and the fish are already salty enough; for the same reason, it is better to abandon mayonnaise);
9. Combine all the ingredients in the same container and mix thoroughly, put them in a beautiful salad bowl and you can treat the guests!

Salad with sausage and mayonnaise

This version of red cabbage salad is completely anti-diet, but this is offset by its excellent taste and simplicity of the recipe. The dish is fresh, nutritious, a little spicy in taste, surely many will like it. And the time for cooking does not take much.

Ingredients:

• red cabbage - ½ fork;
• half-smoked sausage - 200 gr .;
• egg - 4 pieces;
• parsley - 20 g;
• garlic - 1 slice;
• mayonnaise - 200 ml.

Cooking time: 20 - 25 minutes.

Calories: 154 kcal.

Cooking progress: