In Ancient Rus ' cabbage was always available to any class and the nobles, and the nobles, and the common people. The dish that I represent is one of the secrets of Russian feast. Preparing interesting and fun: simple and tasty...
|Cooking time 120 minutes||Number of servings 6|
From the cabbage, cut the stalk, dip it in boiling salted water and cook until tender. Then cool to room temperature and separate the leaves from the base.
For cooking meat, take the finely chopped onion, carrot and parsley and sauté. Fry the mince separately. Add rice cereal and stir all together.
In the center of the head put a little bit of prepared stuffing, close the first leaves. Then put the stuffing, close it with other leaves and so as long as the entire head will not be sandwiched and assembled.
Then tie the head thread, place it in a deep pan, pour sour cream and bake in the oven until tender.
Before serving, carefully remove the skin, cut into portions and serve always with this sauce:
Prepared mustard mash with honey and horseradish, mix well and add sour cream or mayonnaise.
In my opinion it is original, unusual and very tasty! Great appetite!
Interesting fact: the ancient Greeks cabbage symbolized sobriety: this vegetable is appropriated the magical power that produces a state of intoxication. Legend of ancient Greece suggests that cabbage came from the tears Aginskogo king Lycurgus, who once showed the height of insolence and attacked the God of wine Bacchus, for which he cruelly revenged.
Cabbage was grown in Russia since ancient times to the nineteenth century it was almost the main vegetable culture until the potatoes. Cabbage is divided into varieties such as early, mid and late. Mid and late includes more biologically active substances, these types of very strong and thick, much longer and are stored traditionally used for pickling. Varieties of early ripening are not stored and are not prepared sauerkraut, that is why from the tender leaves of early cabbage are doing salads first and second courses.
In the leaves of headed cabbage contains almost all set of the vitamins necessary to man. No wonder it is almost all year round our ancestors ate, took in the way the sailors (to prevent scurvy), she had regained strength, the builders of the Egyptian pyramids and the great wall of China.
Cabbage has antibacterial, antiulcer and light choleretic effect. Experts say that volatile cabbage detrimental effect on pathogens of tuberculosis, Staphylococcus aureus and other pathogenic microbes.
Fiber cabbage improves bowel function and positively influences development of useful intestinal microflora that promotes the excretion of toxins and cholesterol.
In 100g of cabbage contains:
Calorie - 23кКал
Protein - 1.8 g
Fats - 0.1 g
Carbohydrates - 3 g
Dietary fiber - 2G
Organic acid - 1.1 g
Water - 89гр
Mono - and disaccharides - 2.9 g
Starch - 0.1 g
Ash - 3 g
Vitamin PP - 0.4 mg
Vitamin B1 - 0.02 mg
Vitamin B2 - 0.02 mg
Vitamin C - 30mg
Vitamin E - 0.1 mg
Vitamin PP - 0.6 mg
Macro - and micronutrients:
Calcium - 48мг
Magnesium - 16my
Sodium - 930мг
Potassium - 300mg
Phosphorus - 31мг
Iron - 0.6 mg