How to cook dumplings according to the most delicious recipes

There are many cabbage recipes in Russian cuisine. It is included in complex dishes and is prepared as an independent snack. Today we will tell you about the recipes for cooking cabbage peaks.

It is prepared quickly, goes well with meat and fish, boiled and baked potatoes, bread. Pelust is also good as an independent dish. From the article, you will learn what and in what quantities can be added to the pellet, and how to choose the right cabbage for cooking.

What is Pelustka cabbage

A unique recipe for dumplings, in which cabbage is marinated with beets, horseradish, carrots and other ingredients, was created in Georgia... There it is called "Cabbage in Gurian". Pelyustka got its new name in Ukraine, where this word means “petal”.

Delicious, crispy and beautiful white cabbage and beetroot appetizer is quick and easy to prepare. There are several interesting recipes that we are in a hurry to share with you.

Which cabbage is suitable for making pelust

Choosing the right vegetable is important to make a pellet that is crunchy and has a pleasant, slightly harsh taste. It is better to take heads of cabbage for salting weighing at least 1 kg. Small forks will not work, since they did not have time to accumulate useful vitamins and minerals, without them good fermentation will not occur.

When choosing a head of cabbage, squeeze it with your palms. Suitable cabbage will not lose its shape, young white cabbage is somewhat deformed. Inspection of the leaves is also important: vegetables with green leaves are not suitable for sourdough. The right cabbage should be firm and heavy - it will give a lot of juice.

On the sheets there should be no stains or traces of pests, on the stump - spots or rings on the cut. They say that the vegetable rots from the inside. The correct head of cabbage has a white stalk about 3 cm long.

How to make a classic dough

This petal marinated white appetizer is prepared with the addition of various ingredients. Marinade is always almost the same for her. Consider a classic carrot recipe.

Ingredients:

• white cabbage - 1 kg;
• carrots - 1 pc.;
• cloves of garlic - 2-3 pcs.;
• cumin - 0.5-1 tsp;
• coriander beans - 1 tsp;
• bay leaf - 3 pcs.;
• allspice and black pepper - 4-5 peas each;
• vegetable refined oil - 5-6 tbsp. l.

Marinade:

• water - 1 l.;
• sugar - 3/4 cup;
• rock salt - 2 tbsp. l. (no slide);
• vinegar 9% - 100 ml.

Preparation:

1. White cabbage is coarsely cut into 6-8 parts.
2. Place in a saucepan.
3. Put carrots cut into thin semicircles on top.
4. Then lay out the bay leaf, cut into 2-4 pieces, garlic, peppers, coriander seeds and caraway seeds.

Marinade:

1. The water is brought to a boil, salt and sugar are poured into it, boiled over low heat for 2-3 minutes.
2. Pour in vinegar, bring to a boil again and remove from heat.
3. Add vegetable oil to vegetables and pour hot marinade.

They put oppression on the vegetables and leave to cool. Then the container is placed in a cool place for a day. The treat is ready.

Interesting. According to the law of the American state of New Jersey, cabbage is allowed to be sold on any day of the week except Sunday. And in West Virginia, sauerkraut is prohibited. According to lawmakers, this process is accompanied by an unpleasant odor, which can cause negative emotions in neighbors.

Recipe variations

Here are several options for cooking pelusta.

With beets

Recipe with beets or, as they say in Ukraine, with a beet, it is very simple. At the same time, white cabbage is obtained with an exquisite taste, an unusual pink color.

Ingredients:

• white vegetable - 1.4 kg;
• beets - 150 g;
• carrots - 100 g;
• hot red pepper - 30-40 g;
• garlic - 30 g;
• vegetable oil - 2/3 tbsp.;
• water - 1.6 l;
• sugar - 2 tbsp. l .;
• salt - 3 tbsp. l .;
• vinegar (9%) - 2/3 cup.

Preparation:

1. The head of cabbage is cut into four parts. The stump is removed.
2. Cut the quarters of the vegetable into 2-3 more pieces.
3. Beets are cut into thin half rings, carrots are chopped on a coarse grater, garlic - in plates, hot peppers are peeled from seeds and cut into strips.
4. In a large saucepan, combine beets, peppers, garlic and cabbage.
5. Vegetables are put in a three-liter jar, rammed.

Marinade:

1. Salt and sugar are added to boiling water.
2. Add vinegar and boil for another 1-2 minutes.
3. Pour the marinade into a jar.
4. Cover with a lid.
5. After cooling, put in the refrigerator for 5-7 days.

Daily pickling with vinegar

Pickled daily pellets cook faster than traditional ones, including vinegar and garlic. Such a preparation is stored for several days in the refrigerator and served on the table with any greens.

Ingredients:

• cabbage - 2.5 kg;
• carrots - 3 pcs.;
• garlic - 3 cloves;
• water - 1 l;
• sugar - ½ tbsp.;
• vinegar 9% - ½ tbsp.;
• vegetable oil - ½ tbsp.;
• salt - 2 tbsp. l.

Preparation:

1. The garlic is passed through a press.
2. Grind the carrots.
3. Cabbage is cut into long, wide leaves.
4. Mix the vegetables with your hands to make the juice stand out.
5. Water is poured into a clean saucepan, salt and sugar are added.
6. Bring to a boil.
7. Pour oil and vinegar, mix, pour vegetables with this marinade.
8. Cover with a lid and leave to marinate at room temperature for a day.

Sauerkraut was first prepared in ancient China, then it was soaked in wine. As they say in historical materials, back in the III century BC. e. The builders of the Great Wall of China were treated to cabbage sauerkraut with rice wine.

With beets and apples

Such a blank is perfect for a festive dinner.

Ingredients:

• cabbage - 900 g;
• carrots - 90 g;
• beets - 100 g;
• apples - 120 g;
• vinegar - 75 ml;
• vegetable oil - 75 ml;
• filtered water - 550 ml;
• bay leaf - 3 pcs.;
• sugar - 50-60 g;
• salt - 20 g;
• garlic - 2-3 cloves.

Preparation:

1. Carrots, apples and beets are peeled, washed and dried.
2. Grind vegetables on a coarse grater.
3. Remove the top leaves from the cabbage, cut into large slices of about 1 kg, put in a saucepan.
4. A layer of grated apples, beets and carrots is laid on the vegetable.
5. Prepare the marinade: pour 0.5 liters of filtered water, vegetable oil and vinegar into a small saucepan.
6. Bay leaves, granulated sugar and salt are added. The marinade is boiled.
7. Pour vegetables with boiled marinade, mix the ingredients.
8. Cover with a lid, send the container with the workpiece to the refrigerator.
9. After a day, the cabbage is ready.

With Korean carrots

The recipe applies to eateries. Spicy, spicy cabbage with carrots in Korean will become a real lifesaver for the hostess, to whom unexpected guests have come.

Ingredients:

• soy sauce - 2 tbsp l .;
• carrots - 300 g;
• white cabbage - 300 g;
• garlic - 2 cloves;
• onion - 1 pc .;
• vinegar (table) - 2 tbsp. l .;
• black pepper (ground) - ¼ tsp;
• chili pepper (ground) - ¼ tsp;
• salt - ½ tsp;
• coriander (ground) - ½ tsp;
• soybean oil - 3 tbsp.

Preparation:

1. Peel and wash cabbage and carrots.
2. Cut the cabbage into squares of about 3 cm.
3. Grind the carrots.
4. Add salt, ground black pepper, vinegar, mix everything.
5. Add coriander, chili and grated garlic.
6. Pour in soy sauce.
7. Peel the onion and cut it into small cubes.
8. Fry onions in soy oil.
9. Filter the oil through a sieve onto vegetables, squeeze the onion.
10. Mix vegetables with oil, put them in a container for storage and leave to marinate overnight.

With bell pepper

Bell pepper gives cabbage a light bitterness, saturates an already useful product with the most valuable oils, vitamins and minerals.

Ingredients:

• cabbage - 600 g;
• carrots - 1-2 pcs.;
• sweet pepper - 1 pc.;
• allspice peas, caraway seeds or dill seeds - to taste.

Marinade:

• hot water (boiled) - 3 l;
• salt - 1 tbsp l .;
• sugar - 1 tbsp. l .;
• vinegar 70% essence - 1 tbsp. l. or 7-8 tbsp. l. vinegar 9%.

Preparation:

1. Cabbage and carrots are washed and chopped.
2. The pepper is cut into thin slices.
3. Mix cabbage, carrots, peppers and spices.
4. They put it in a jar, tamp it.
5. Prepare the marinade: add salt and sugar to boiling water. When it cools down, pour in vinegar, cool.
6. Pour the vegetables with brine to the brim.
7. Cover with a lid, put in the refrigerator.
8. In a day, the cabbage is ready for use.

With horseradish

Sauerkraut with horseradish, is considered healing. By acting on the glands of the gastrointestinal tract, it increases appetite, treats diseases of the intestines and gallbladder.

Ingredients:

• horseradish rhizomes - 80-90 g;
• salt - 20-25 g;
• medium head of cabbage - 1.2 kg;
• water - 0.5 l;
• sugar - 10 g

Preparation:

1. The integumentary leaves are removed from the cabbage, the vegetable is thinly cut.
2. Horseradish is chopped on a fine grater.
3. Mix and crumple cabbage and horseradish.
4. Prepare the marinade: pour sugar and salt into boiling water, cool.
5. Pour vegetables with cooled brine, put under oppression.
6. The container is kept at room temperature for three days, then the cabbage is removed to a cool place for another two days.
7. On the sixth day, the snack is ready.

Tips and tricks from experienced housewives

On the Internet, housewives share their secrets of making dough.

Irina, Sudak: “I found a recipe with a photo of dunghill cabbage on the Internet. Both my mother and grandmother cooked this, but what they write on the Internet is a little different from my family's recipes. Mom did not rub the beets, but cut them into pieces. In my experience, the sticks give just as much juice and are easy to remove from cabbage, because not everyone loves beets. "

Mila, Chuguev: “There is a small secret of the pelusta: when I marinate it with beetroot and apples, I add 2-3 peas of black pepper. It gives off spice, but does not burn. "

Elena, Liski: “I am making pelust for the New Year's table. Not that we are fans of cabbage on this holiday, I just add it to stuffed eggs. I “dress” the already stuffed egg in cabbage leaves, make eyes out of pepper, so lovely grandmothers in pink kerchiefs are obtained. "

Conclusion

Cabbage, the recipe of which was born in Georgia and got a new name in Ukraine, is a healthy, tasty and easy to prepare dish. Beets, carrots, apples, horseradish, spices are added to it. Pelustka is prepared with and without marinade. Store cabbage in the refrigerator in glass or ceramic containers. Served with herbs or berries.