Cabbage
Pickled cabbage is not only tasty, but also a healthy dish. It is rich in trace elements and vitamins necessary for the well-coordinated work of all systems of the human body. A versatile crunchy snack is consumed as ...
Brussels sprouts are rich in vitamins and minerals. When stored properly, it retains its beneficial properties for a long time. The taste and color of a fresh vegetable depend on the storage conditions. To extend the shelf life, the cabbage is frozen ...
In order for cabbage to be stored all winter and at the same time not to lose its taste and useful properties, it is important to study the requirements for varieties for storage and choose the most suitable crop for your region. ...
The cough is physiological, occurs when toxic substances, polluted air, or a foreign body are inhaled. However, most often this unpleasant symptom is caused by diseases of the respiratory system. The presence of persistent cough in the patient against the background ...
Broccoli is the perfect addition to a main course or salad. The low-calorie product is also used pickled with the addition of vinegar, garlic, oil and other ingredients. Consider the most interesting recipes for making pickled ...
Cabbage, second only to potatoes in popularity in Russia, is used in traditional cooking. Borscht and cabbage soup is cooked from it, pickled, fermented and eaten raw. Pies, fish and game are stuffed with cabbage, ...
Juicy and crispy salted cabbage is an invariable component of the autumn-winter diet. According to the traditional recipe, it is salted with carrots and salt without additional ingredients. For a better taste and piquancy, put sour berries, ...
There is an opinion among housewives that young cabbage is not suitable for harvesting for the winter. This is explained by the lack of some characteristics in early varieties that are endowed with mid- and late-ripening vegetables, which negatively affects ...
Every year, thousands of people are engaged in sauerkraut. But even experienced housewives do not always know the rules for preparing this dish. As a result, the vegetable does not ferment, acquires a rotten smell, or turns out to be soft and non-crunchy ...
