Very useful dessert salad. Fruits you can use any which you like the best.
|Cooking time 15 minutes||Number of servings 6|
Cabbage finely chop sticks.
Apples cut into strips or RUB strips on a special grater. Carrots we have sticks, if using whole carrots, you also grate on a special grater strips.
Oranges cleaned and cut into strips or cubes.
Pineapple is also cut into strips or cubes, I had canned pieces.
Sour cream mix with sugar and lemon juice.
All the fruit and vegetables mix and season the salad with sour cream.
Cabbage vegetable (cabbage) is the composition of the cabbage is well studied. The leaves contain vitamins (A, b, C, carotene, folic, Pantothenic acid), potassium, phosphorus, calcium, trace elements, nitrogenous substances (1,8%), fats (0,18%), sugar (up 1.92%), nitrogen-free substances (3,13%), fiber (1,65%), ash of 1.18% and 90% water. Application. In traditional medicine of West and East cabbage has long been used in various diseases. Cabbage juice is prescribed for gastritis and gastric ulcer and duodenal ulcer, ulcerative colitis and pulmonary tuberculosis (mixed with honey), diseases of the liver. The roots and stalks of cabbage considered an antitumor agent. A decoction of the seeds used for gout, pains in the joints, as antihelminthic and diuretic. Folk medicine recommends fresh cabbage leaves applied to purulent wounds and ulcers, for mammary mastitis. Cabbage leaves are also used for boils and other inflammatory skin diseases, burns. Cabbage is one of the most valuable food. Salads from fresh cabbage can saturate the demand for ascorbic acid and other vitamins almost all year round. Well preserved vitamin C in sauerkraut. Co-fermentation of cabbage with carrots, with carrots and beets greatly enriches our winter table. In folk medicine, sauerkraut juice used as a vitamin and tonic drink, improve appetite and digestion.