Peking cabbage appetizer step by step recipe. You can’t even imagine what you can cook from Chinese cabbage for the second! Delicious recipes

29.06.2020

You can buy Beijing cabbage in the market or in the vegetable department of any supermarket or small store. In the summer it is much cheaper, and in the cold season its price jumps noticeably. It can be prepared for future use, using a refrigerator, basement or cellar for this, and savor useful vegetable almost all winter.

by the most the best varieties Chinese cabbage that can be used for cooking are the following:

"Russian size".
"Cha-Cha".
"Orange Mandarin".
"Yuki" F1.
Richie F1.
"Garnet".
"Hydra" F1.
"Vorozheya".
"Asten".
"Wineglass".

It is necessary to choose Chinese cabbage very carefully and slowly, so as not to get spoiled and rotten heads of cabbage.

Reference. High-quality cabbage should have completely dry leaves, a dense and tight head of cabbage and the complete absence of any foreign odors.

By nature, it has no fragrance, and characteristic "chemical odor" indicates that the cabbage was treated with growth stimulants or special tool to improve it appearance before sale.

Beijing cabbage comes in different varieties, which determines its color. The color of the leaves varies from pale yellow to rich green, so when choosing, you should focus not on the shade, but on its intensity. It is better to buy medium heads of cabbage - they are more juicy and crispy than large and overripe ones.

Why can it be bitter and what to do about it?

Snacks

Kimchi is one of the simplest and most popular. To prepare it, you must first:

Reference. You can store the snack in the refrigerator, serve with vegetable oil and sesame seeds.

From the video you will learn how to cook kimchi in Korean:

Casseroles and rolls

To prepare the casserole in the form you will need to take the following ingredients:

Dry the fish fillet, cut into medium pieces and chop in a meat grinder.
Peking cabbage cut into arbitrary pieces, grind in a meat grinder and add to minced fish.
Grated melted cheese, add raw eggs and mix it all with minced fish and cabbage.
Pour in the cream, beat the resulting mass with a blender until a homogeneous consistency is obtained.
Then add paprika, parsley, salt, pepper and lemon juice.
Mix and put minced meat in molds.
It is necessary to prepare a snack in the oven for 30 minutes at a temperature of 180 degrees.

We offer you to learn how to make tasty and satisfying.

pork noodles, green onions and mushrooms;

vegetable casserole with suluguni cheese (in a slow cooker);

rice with eggs and vegetables;

vegetable saute.

simple recipes

Traditionally, the simplest dishes that include Chinese cabbage are salads:

You can cook them in a few minutes, and the number and variety of ingredients sometimes depends on the imagination and preferences of the hostess herself. Beijing cabbage is used for cooking a large number dishes, which makes it an incredibly popular and sought-after product in any kitchen. Thanks to his delicate taste, it is in perfect harmony with appetizers, salads, and is also part of the first and second courses. You will find many simple and delicious recipes with Beijing cabbage at.

Beijing cabbage can be stuffed, salted, pickled, dried and fried, combining with various vegetables, fruits and meats. It gives the prepared dishes a special zest and an unforgettable taste, saturating them with useful substances and vitamins.

Beijing (Chinese cabbage) began to be sold in our country recently. But she very quickly gained popularity among ordinary citizens. And soon, not only large farmers, but also ordinary summer residents began to grow it on their estates. Thus, Chinese cabbage has taken root perfectly in our diet. Of course, now there are not so many people involved in summer cottages, therefore it is much easier for them to find Beijing cabbage on store shelves.

To date, the recipes for cooking Beijing cabbage are striking in their diversity. Basically, salads are prepared from it, of course. This is first of all. And then there are the main dishes. There are a huge variety of different variations of making Chinese cabbage salads. They do not need to spend a lot of time, and the products are often used the most ordinary - those that are always found in the house.

Beijing cabbage salad recipe with tomatoes and cucumbers

Such a recipe for Beijing cabbage salad in itself comes out very satisfying and pleasant to the taste. It is prepared just as ingenuously as the rest of the salads on this list.

Components:

Beijing cabbage - 3-4 leaves;
Cucumbers - 2 things;
Tomatoes - 2 things;
Boiled potatoes - 1 piece;
Olive oil - 3 tablespoons;
Aromatic seasonings - 0.5 teaspoon.

Cooking order:

Cut the cabbage into thin strips. Although, you can not bother and simply grind into arbitrary pieces - this is how you like it best. But if you want the ingredients of the salad to look "organic", it's better to cut it anyway.

Cucumbers also cut into strips. But only half of the volume you have taken. The second half will go to decorate the salad before serving - it will need to be cut into rings. Cut the tomatoes into medium slices. Tomatoes of different colors will help to make your salad more colorful. In addition to red, you can also take yellow. Thus, you will make the dish visually more attractive. Tomatoes are best taken in medium size.

The addition of cherry tomatoes will add a certain zest to the dish. They are sweet in taste. And vegetable sweetness in such a salad is a big plus. That is why sugar is sometimes added to such salads. But not much.

A small note about the presence of boiled potatoes in the salad. In this case, this ingredient is optional. If, for example, boiled potatoes remained with you after a meal, you can add.

Salad can be lightly salted. But here you need to be careful, because cabbage leaves will not be able to absorb salt, so it's easy to pour more than you need here. It is best to salt for testing.

Gently mix everything and place on a large serving plate. Top with spices of your choice. Instead of them, by the way, you can use sesame seeds. Then drizzle with olive oil and stir no more.

The final touch will be the decoration with cucumber rounds - there is already the freedom of your imagination. Let the salad infuse for five minutes, and you can eat!

A little tip: try to prepare such salads in order to eat at a time. After the refrigerator, it becomes no longer so pleasant in taste, and cabbage leaves lose their juiciness.

Simple and delicious chinese cabbage salad with cheese

It is worth noting that this Chinese cabbage salad is also light. And not only in terms of production. Although it is prepared in about ten minutes. It turns out tender and tasty. This salad is a great option if you can't decide what to serve with fish or meat.

Components:

Beijing cabbage - 5 leaves;
Cherry tomatoes - 10 pieces;
Mozzarella (or your favorite cheese) - according to preferences;
Greens - 0.5 tablespoon;
Sesame - 1 tablespoon;
Olive oil - 2 tablespoons;
Lemon juice - 0.5 pieces;
Aromatic spices - 1 teaspoon.

Cut off five leaves from the cabbage. Cut off the rough, hard veins, if any. But do not throw them away, but grind them harder. Chop the white base into strips too and place in a large serving plate. Tear the green part of the leaf into small arbitrary pieces. Of course, you can cut it, but in the first version, the salad will take on a more attractive look.

Cut cherry tomatoes in half and arrange on lettuce leaves.

Mozzarella, or any other cheese you like, cut as you like, and arrange just as randomly. The cutting option itself does not play a significant role. You can not even cut, but grate.

Sprinkle finely chopped herbs on top and add sesame seeds. If anyone does not know, sesame seeds have dark, but there are light seeds. And in this recipe, it also does not matter which seeds to use.

Now prepare the dressing - mix the oil, lemon juice and seasonings in a separate bowl. Among the spices may be nutmeg, basil or something else.

The main thing here is the aroma and taste. If you don't know what to choose, experiment. It will do you good anyway. In any case, the finished dish will only taste better. You can also add a little salt, but you should not do this if you added salted cheese to the salad.

But back to the dressing - before adding it to the salad, you need to mix it well and let it brew for about ten minutes so that the seasonings can sufficiently reveal the aroma. The ideal option will prepare the dressing at the very beginning - before you start cutting the ingredients.

Now pour dressing over salad. It is necessary to water evenly, because the salad does not need to be mixed, so as not to disturb the beauty. Who wants to - can stir it already in his plate.

The salad, as you can see, turned out to be really very simple and light. And, importantly, very fragrant delicious. If you love to cook, be sure to add this charm to your list of recipes.

Chinese cabbage and ham salad

Ham goes well with cheese, eggs and absolutely any vegetables. And this, by the way, applies to all its varieties. If you are one of those people who carefully monitor what they eat, you can buy chicken ham.

If taste is important to you, buy pork or beef ham. And if you value originality, then horse meat ham is for you.

Components:

Beijing cabbage - 250 grams;
Ham - 200 grams;
Hard cheese - 150 grams;
Boiled eggs - 3 things;
Olives - 80 grams;
Mayonnaise - optional.

This recipe for Chinese cabbage salad is prepared very quickly and simply. Chop the cabbage leaves into not very thin strips. Cut the ham into strips or cubes.

Cheese grate on a coarse grater. Cut boiled eggs into small cubes. Drain the brine from the olives and cut them into rings. After mixing everything, add mayonnaise according to your preferences. As already mentioned, it is better to add mayonnaise little by little, for testing.

As you can see, everything is really very easy.

Chinese cabbage rolls

This recipe is perfect for those who love cabbage rolls very much, but are on a diet. After all, everyone knows that it is not necessary to use meat stuffing for cabbage rolls. In this variation of cabbage rolls from Beijing cabbage, vegetables and chicken fillet. Cabbage rolls turn out so tasty that it would not be a sin to put them even on the festive table - they will scatter in the blink of an eye. And be sure that guests will ask for more. Let's start cooking.

Ingredients for the main dish:

Smoked chicken fillet - 1 piece;
Beijing cabbage leaves - 7 pieces;
Cucumbers - 1 piece;
Green onions - 5 feathers;
Greens - 5 branches;
Table vinegar - 1 tablespoon.

Sauce Ingredients:

Sour cream - 3 tablespoons;
Mustard - 2 teaspoons (if you like spicy, you can put tablespoons instead of teaspoons);
Salt, black pepper - according to preference.

Peel the fillet from the skin (if any) and cut the meat into small cubes. The skin is advised to be removed without fail. In addition to the fact that it is absolutely superfluous in this recipe, it has a lot of cholesterol, which will be superfluous already in your body. Peel the cucumber, too, and cut into cubes, approximately the same size as fillet cubes. Finely chop the greens, after removing the dry feathers from the onion and cutting off the thick stems of dill or parsley. Add it all to the meat.

Now start preparing the sauce for cabbage rolls. It's easy - just mix sour cream, mustard, salt and spices. And then add this mixture to the resulting appetizing salad.

Chinese cabbage leaves will be better washed in cold water in advance. By the time you prepare the filling, they will just have time to dry. Rough veins at the base must be cut off. But do not rush to throw it in the trash - they can be used as an ingredient in the usual vegetable salad or main course.

Spread the filling in portions on each cabbage leaf and roll up. If the sheet is small, it will be convenient to fasten it with a toothpick. But basically the leaves themselves keep their shape well. If the cabbage leaf does not unfold on its own, then everything is fine.

So you got wonderful, very cute, and most importantly - very tasty dietary cabbage rolls - one of the unusual and really interesting recipes for making Chinese cabbage.

This simple and tasty dish will be an excellent addition not only to the everyday, but also to the festive table. Knowing in advance the number of guests, you can calculate how much you need to increase the number of products so that there is enough food for everyone. And yes, believe me, but it would be better to cook with a margin. You will not regret.

Chinese cabbage salad with chicken

This appetizer stands out from other ordinary cabbage salads with mayonnaise. To begin with, you need to fill it, just not with mayonnaise, but with butter and mustard. And you also need to add a sweet pear there, which will give special notes to the taste of cabbage and fillet. Thanks to such an interesting combination of flavors, this salad may become one of your favorites.

Components:

Boiled or smoked chicken fillet - 300 grams;
Beijing cabbage - 300 grams;
Pear - 1 large piece;
Walnuts - 55 grams;
Oil - 5 tablespoons;
French mustard - 2 teaspoons;
Salt and pepper mixture - to preference.

Cut the fillet and Chinese cabbage into thin strips. Peel the pear from the skin and also cut into strips.

Simply chop the walnuts. But not really into powder, but so that they are small pieces. If you don’t like nuts or you can’t, you can, if you wish, do without them. But with nuts, of course, it will be much tastier.

Dressing is very easy - mix vegetable oil (preferably odorless) with mustard. If you wish, you can add a little pepper. Now the only thing left for you to do is add the dressing to the salad and stir everything well. Chinese cabbage salad with chicken is ready to serve. Enjoy!

Chinese cabbage salad with crab sticks

This salad can often be seen on festive table. Most often even on New Year's Eve. And this is not surprising. It is very bright, very appetizing, and looks just great. And for a long time on the table, a salad with Beijing cabbage and crab sticks does not linger. Another of its many advantages is the ease and speed of manufacture. Try it and it will definitely be in your recipe book.

Components:

Beijing cabbage - 0.5 heads;
Crab sticks - 250 grams;
Corn - 1 can;
Salad pepper - 0.5-1 piece (depending on how large);
Greens - medium bunch;
Green onions - medium bunch;
Sugar - 0.5 teaspoon;
Mayonnaise and salt - optional.

Cut the cabbage into medium pieces. For this dish, it is better to cut all the components approximately equally in terms of size. Try not to cut or remove coarse veins at the base of the leaves. After all, it is in them that a real storehouse of vitamins is imprisoned. A good option would be to cut off the thickenings, and grind them separately. Then put in the main dish, where your salad will be mixed.

Since the “queen of the fields” is used in the recipe canned, as in any other option crab salad, do not forget to drain the brine from the jar in a way convenient for you. And immediately add to the cabbage. Put in a common bowl and cut into medium pieces crab sticks.

Then chop up the lettuce. The color of the vegetable does not play any role here, so choose the one you like best. Next, chop the greens.

When finished cutting, mix everything thoroughly and add sugar. By itself, this salad comes out very tender, but some lovers also add black ground pepper here. But this is not mandatory. Now add mayonnaise. It will not only give the salad completeness, but also make it more nutritious and satisfying.

There are people who like a little mayonnaise. If you are one of them, take into account that without dressing the salad will come out quite dry, because it does not contain any components that would give it juiciness. Because mayonnaise may need quite a lot. But you shouldn't overdo it either.

Everything should be in moderation. On average, it usually takes about one jar. But do not throw it all into the salad at once. Add gradually, stirring over and over again and tasting a little at a time. As soon as you feel the taste that this is enough - stop.

If you do not eat mayonnaise at all, a good substitute for it will be olive oil. And to add extra piquancy, you can add lemon juice after the oil.

Homemade "Caesar" from Chinese cabbage

Of course, in original recipe not Beijing cabbage is used, but lettuce leaves. But, for example, in the cold season, when it is problematic to find a salad or it is expensive, Chinese cabbage, which can boast of juiciness at any time of the year, will be an excellent alternative in this case.

Components:

Boiled chicken fillet - 300 grams;
Beijing cabbage - 400 grams;
Hard cheese - 250 grams;
Tomato - 1 piece;
White bread - 1 loaf;
Garlic - 1-2 cloves;
Greens - a small bunch;
Oil - 2.5-3 tablespoons;
Salad mayonnaise - optional.

Cut the fillet into equal small pieces. Do the same with cabbage leaves. Alternatively, cabbage can be chopped into strips.

From the loaf you need to thinly cut the crust. Cut the pulp into cubes and lightly fry in a pan with oil and finely chopped garlic. About five minutes before the end of frying, put finely chopped greens in the pan. Before serving, put the cabbage, fillet, cheese and the resulting croutons into a serving plate. Decorate the salad with tomato rings.

Originally from China, Beijing has become an integral part of our diet. Today, this vegetable is present in almost every kitchen. What is the use of it for our body, are there any contraindications and what is so delicious can be prepared from one fork?

Chinese cabbage - benefits and harms

Petsai, lettuce, Beijing or Chinese cabbage - all this is the name of one - biennial vegetable crop cabbage family, turnip subspecies. However, this plant does not live up to its adulthood, because in the first year of life, head leaves reach their zenith of taste. In China, a healthy vegetable began to be grown back in the 5th-6th century, and a few centuries later it was exported to Japan, Korea, Indonesia, and only after that to European countries.

The benefits of Beijing cabbage lie in the rich vitamin composition. For example, if we compare this plant with a white-headed sister, then ascorbic acid in Chinese version will be four times more, and the protein content in the leaves will be 1.5-3%. Beijing has a lot of B, PP, A, C vitamins, as well as potassium and citric acid.

But the main thing is that this variety almost does not lose its useful properties even during long storage. Therefore, the Beijing vegetable is recommended to be consumed during the long winter as a vitamin supplement for the body.

Can Beijing cabbage be eaten regularly? Doctors agree that it is possible, because it has a number of medicinal properties:

It is recommended for people who are prone to cancerous tumors. It is able to remove heavy metals from the body and prevent the development of radiation sickness.
Due to the high content of amino acids, Beijing increases the protective functions of the body.
It has a beneficial effect on the work of the digestive tract, helps to cleanse the intestines and helps to cope with constipation.
Strengthens nervous system helps to overcome depression and better cope with stressful situations.
Folk healers advise rinsing the mouth with stomatitis and inflammation of the gums with Beijing cabbage juice.

With all the advantages of Chinese cabbage, it will not be useful for everyone. Nutritionists do not recommend eating it for those who suffer from high acidity of the stomach, suffer from gastritis, pancreatitis or ulcers. Beijing cabbage will bring a lot of discomfort to people with increased gas formation in the intestines. Everyone else can appreciate the benefits of this amazing vegetable.

What to cook from Chinese cabbage

Dishes from Chinese cabbage are very diverse, for example, in Europe this vegetable is consumed fresh, Asians pickle it, and in Japanese cuisine they use it mainly boiled.

If you decide to cook something from Peking, you should know that there are white hard veins at the base of the leaf, so they are often cut off and a light soup is made from them. The edges of the leaves, on the contrary, are very soft, reminiscent of wrinkled fabric. An excellent salad can be obtained by adding them.

Chinese cabbage salads

To keep all the juice inside the product, it is customary not to cut the cabbage leaves, but to tear them into small pieces with your hands. You can add almost any product to a Beijing salad. Just wonderfully cabbage goes well with seafood, fresh vegetables, sausage, ham and even fruit. You should not combine it only with fresh cream, yogurt and milk, otherwise you can earn an intestinal upset.

Beijing cabbage for the second

A Chinese vegetable will also be suitable for heat treatment. Just don’t boil tender leaves for too long, it’s better to blanch them in lightly salted water - 10-20 seconds. For the preparation of soups, the leaves are used extremely rarely, because after a long cooking they lose their taste and usefulness.

It is better to cook small cabbage rolls, vegetable casserole or roll. It is customary to serve main dishes from Beijing cabbage hot with sour cream or mushroom sauces.

Chinese cabbage recipes

Interested useful properties, but have not yet figured out what can be done from Beijing cabbage? Then try to make a few different dishes: salad, roll or kimchi Korean delicacy. If you like to surprise your guests and cook delicious meals for your household, learn new recipes with Beijing cabbage: fresh salads, delicious hot dishes and beautiful appetizers.

Caesar salad with Chinese cabbage

Variation of Caesar salad with Chinese cabbage

Many variations of the beloved Caesar salad have been invented, one of them with shrimp and Chinese cabbage. The technology of this dish is simple, very similar to traditional recipe cooking, but has its own subtleties. For example, hard cheese is replaced by soft cheese. It is better to buy cream or goat with a salty taste. From chicken breast it is better to make juicy pastrami, because in tandem with cabbage it will create a very harmonious taste.

Ingredients:

Chinese cabbage - 1 head;
Chicken breast - 300 grams;
Shrimp - 300 grams;
Olives - 200 grams;
Soft cheese - 50 grams;
Crackers - 2 handfuls;
Olive oil - 50 grams;
Balsamic vinegar - 2 tablespoons.

Cooking:

Rinse juicy leaves, tear into pieces.
Boil the shrimp, peel, add to the bowl with the cabbage.
Grate the chicken with spices, wrap with foil and bake in the oven. Then cut into cubes and mix with shrimps and cabbage.
Cut the cheese with olives into cubes, add to the salad along with the breadcrumbs.
In a separate bowl, prepare the dressing: mix vinegar with oil and spices.
You need to season the salad with Beijing cabbage and crackers just before serving.

Chinese cabbage kimchi

The spicy kimchi appetizer is considered to be the real symbol of the country and the personification of Korean cuisine. It is often prepared from fermented cabbage with the addition of other vegetables: carrots, beans, kohlrabi, eggplant or radishes. All the ingredients of the dish are generously seasoned with red hot pepper, garlic, grated ginger root and soy sauce. Kimchi is believed in Korea to help women lose weight. excess weight and has a rejuvenating effect.

Ingredients:

Chinese cabbage - 1 fork;
Garlic - 3 cloves;
Sugar - 1 tablespoon;
Salt - 2 tablespoons;
Green onions - 4-5 feathers;
Grated ginger - 2-3 tablespoons;
Hot pepper - 2 pods;
Soy sauce - 1 tablespoon;
Sweet and sour dressing or Worcestershire sauce - 1 tablespoon

Cooking:

Salt the cabbage pieces well and set aside in a bowl.
Wait for the cabbage to release juice, and then rinse it in cold water.
Finely chop the onion and chop spicy pepper with garlic.
Toss onion, garlic, pepper and grated ginger root into sauces.
Pour spicy dressing over cabbage, mix, cover with cling film and refrigerate.
After 2-3 days, Korean-style Chinese cabbage kimchi will be ready.

Beijing cabbage with crab sticks and eggs - another a budget option quick salad. How to cook this appetizer, you can learn from the following step-by-step recipe. If suddenly the set of ingredients seemed boring or insipid to you, you can always diversify the dish by adding a little grated sweet and sour apples or spicy prunes to it.

Ingredients:

Crab sticks - 200 grams;
Cabbage - 400 grams;
Eggs - 3 pieces;
Cucumber - 1 piece;
Mayonnaise - to taste.

Cooking:

Hard-boil the eggs, cool, and then cut into cubes.
We divide the cabbage into petals, wash and tear into large pieces.
Finely chop the cucumber and crab sticks.
We mix all the ingredients in a deep salad bowl, season with mayonnaise.

This salad can be called dietary, because it contains only 70 kilocalories per 100 grams of food. Pure olive oil and some fresh herbs are used as a dressing. Naturally, when you want to make something more satisfying, replace the olive oil with regular mayonnaise or low-fat sour cream. Learn how to make this simple appetizer with the following recipe.

Ingredients:

Beijing - 800 grams;
Corn - 1 can;
Chicken breast - 300 grams;
Olive oil - 3-4 tablespoons.

Cooking:

Boil chicken fillet. Cool the cooked meat, cut into slices.
Rinse the cabbage, cut into pieces.
Mix Beijing with corn, fillet and season with spices.
Before serving, cabbage salad with corn must be seasoned with olive oil.

This amazingly beautiful and incredible tasty snack is prepared literally in a matter of minutes, and all because the products do not need to be exposed heat treatment. Thanks to the salty tuna shavings and tender processed cheese, the sauce is very tender. In addition, the rich color range of the main ingredients helps to whet your appetite just by looking at the appetizer. Learn how to cook this culinary masterpiece and please your household with a new dish.

Ingredients:

Crab sticks - 200 grams;
Cucumber - 1 piece;
Eggs - 6 pieces;
Processed cheese - 1 pack;
cabbage leaves - 6 pieces;
Tuna shavings - 1 tablespoon;
Mayonnaise - 2 tablespoons;
Tomato - 1 piece;
Vinegar - 2 tablespoons.

Cooking:

Cut off tough parts from cabbage leaves, blanch in boiling water for 1-2 minutes.
Defrost crab sticks, expand with a layer.
Wash cucumber and tomato, cut into thin strips.
Beat the eggs with a mixer with vinegar in a lush foam.
Heat a little in a pan sunflower oil and fry an omelet.
Mix tuna with mayonnaise and grated melted cheese.
On the cling film layer the leaves, then the scrambled eggs, crab sticks and vegetables.
Grease everything with sauce and wrap the roll.
Put the Chinese cabbage roll with cheese in the refrigerator for 1-2 hours, then cut into portions.

Beijing cabbage with pineapple and chicken fillet - classic combination in cooking. It is not surprising that housewives come up with new options for what to make from this set of products. There are several ways to transform the taste: prepare a new sauce or introduce ingredients that are bright in taste to the dish. Crushed kernels are added in this recipe walnuts. They can be put raw in a salad or lightly fried in a pan, as you like.

Ingredients:

Salad cabbage - 300 grams;
Chicken breast - 400 grams;
Pineapples in canned food - 5 rings;
Walnuts - 50-80 grams.

Cooking:

Boil the chicken fillet in salted water, cool, cut into cubes.
Finely chop the head of cabbage, and cut the pineapples into cubes.
Grind walnut kernels in a mortar or blender.
Mix all products in a deep salad bowl, add salt and spices to taste.
Season the salad with mayonnaise.

A simple kale salad can be a great snack at work, a light dinner at home, a good addition to a hot meal, or will help out during Lent. The main thing is to make it easier than ever, quickly and inexpensively. The original dressing of olive oil, balsamic vinegar and spices will emphasize the richness of the vegetable taste and help to keep the vitamins in the dish for a long time.

Ingredients:

Cabbage - ½ head;
Bulgarian pepper - 1 piece;
Tomatoes - 2 pieces;
Cucumber - 1 piece;
Corn - 4 tablespoons;
Olive oil - 2 tablespoons;
Balsamic vinegar - 1 teaspoon.

Cooking:

Peel the cucumber from the top layer, pepper - from the seeds, and remove the stalk from the tomato.
Cut vegetables into large cubes, mix with corn and lettuce leaves.
In a separate bowl, combine olive oil, balsamic vinegar and ground pepper. Other spices can be added to the dressing if desired.
Before serving light salad pour over the sauce.

Cabbage rolls by classic recipe made from meat and white cabbage. Nutritionists advise all lovers of this dish to slightly modify the recipe by replacing white cabbage with Beijing cabbage. The dish will not suffer from this at all, and will even gain in taste - tender, juicy cabbage rolls with mushroom sauce will simply melt in your mouth. How to cook Beijing cabbage in a Russian way, you can learn from the following recipe with a photo.

Ingredients:

Upper leaves of cabbage - 3 pieces;
Minced meat - 200 grams;
Rice - 60 grams;
Cheese - 40 grams;
Onion - 1 head;
Mushrooms - 50-70 grams;
Cream - ½ cup;
Tomatoes - 1 piece;
Broth - ½ cup;
Sour cream - 2 tablespoons.

Cooking:

For the filling, combine minced meat with half-cooked rice and grated cheese.
Cut off the thick spine from the top of each leaf. Blanch cabbage leaves in hot water for 15 seconds.
At the base of the lettuce, put a lump of minced meat, tuck the edges of the cabbage.
Fold the short side over and then roll up the length of the roll.
Cut the onion into cubes, fry in a pan with mushrooms.
Pour chicken broth into mushrooms, add spices.
As soon as the liquid begins to boil, transfer the Beijing cabbage rolls to the saucepan.
Stew the blanks in the sauce for about 10 minutes, then pour in the cream and boil for 5-7 minutes.
At the end, add sour cream mixed with tomatoes to the sauce and simmer the cabbage rolls under the lid for another 5 minutes.

It is not enough to know the basic principles of how to cook a vegetable casserole. You also need to be able to choose the right products for her. For example, it is very important to use firm cabbage in this recipe. Look at the head of cabbage in the section: its leaves should be white color and close to each other. As for mushrooms, any will do: oyster mushrooms, porcini, boletus or champignons.

Cooking:

Boil the shrimp in boiling water for 1-2 minutes, remove the shell and intestinal vein.
Fry the garlic cloves in a frying pan with oil, and then lightly fry the shrimp in fragrant oil.
Dip the squids in boiling salted water for 4 minutes, and then cut into pieces.
Cut boiled quail eggs into 4 parts, and cherry tomatoes - into halves.
Combine seafood with cabbage and vegetables.
Make a dressing with lemon juice, olive oil and spices.
Grate hard cheese on top of the salad.

Everyone in our family loves Chinese cabbage dishes. I have been doing it for a long time, I plant a lot, because it is tasty and there are a lot of vitamins.

This cabbage grows quickly, like a radish and spring vitamins on the table have never been superfluous. Probably in our family everyone is slender thanks to her, Pekin. In terms of nutritional value, it is far ahead of white cabbage, and the dishes prepared with it are very tasty.

Chinese cabbage dishes, recipes

Basically, Beijing cabbage is used in various salads. But it is good in light vegetable soups, second hot dishes, it makes very tasty cabbage rolls. It is preserved for the winter. I make a wonderful kim-chi dish out of it, Korean-style cabbage, this is generally the most delicious thing that can be cooked from it.

Chinese cabbage salad

Recipe #1

Ingredients: half a head of Pekin, 2 tablespoons of mayonnaise and the same amount of wine vinegar, 1 piece of red onion.

cooking; we shamelessly tear the cabbage leaves to shreds with our hands, put them in a large pile in a salad bowl. We make sauce from mayonnaise and vinegar and pour over the cabbage. Finely chop the red onion and use to decorate the dish.

Recipe #2

Ingredients: Chinese cabbage, 4 pieces of medium carrots, a jar of corn, mayonnaise for dressing.

Preparation: this time you will have to chop the cabbage very finely with a sharp knife. Carrots can be rubbed on a coarse grater or on a Korean straw. Pour everything into a salad bowl and add corn and mayonnaise there. It remains to mix everything and put it beautifully on a plate. Top with greens and olives.

Recipe #4

Ingredients; actually cabbage, half a head of cabbage, one tomato, one cucumber, a couple of hard-boiled eggs, a jar of tuna canned in its own juice, a small onion. For dressing to taste olive oil and balsamic vinegar, a teaspoon of mustard.

Preparation: finely chop the cabbage, cut the tomatoes and cucumbers into neat pieces, the onion, too, as small as possible. Mix all vegetables. Cut the eggs into quarters and add to the vegetables. Now we make a dressing sauce: Mix olive oil with mustard, add vinegar, I usually use a spoonful of vinegar for 2 tablespoons of oil. You can sprinkle a pinch of sugar and salt to taste there. Beat the sauce well with a fork or whisk. Pour it into a salad bowl, mix and at the end add canned tuna.

Recipe number 5

Ingredients: half a head of cabbage, one cucumber, one bell pepper, medium onion, cherry tomatoes - 8 pieces, one medium carrot, 50 g of vegetable oil, a tablespoon of balsamic vinegar, salt and pepper to taste.

Preparation: finely chop the cabbage leaves, peel the cucumber and cut it into half rings, cut the onion in the same way, cut the pepper into strips, three carrots into strips, cut the tomatoes into halves. Mix the vegetables, sprinkle with salt and pepper on top, add oil and vinegar.

Chinese cabbage rolls with sweet pepper

Ingredients: cabbage leaves, 350 gr pork pulp, 1 onion, 2 sweet peppers different color, sour cream - half a glass, oil for greasing the form, salt and pepper to taste.

Preparation: pass the meat with onions through a meat grinder, salt and pepper, add an egg (optional), mix well and beat off. Let's disassemble the cabbage head into leaves, they are separated easily. They need to be washed, put in a saucepan and pour boiling water, cover the saucepan and wait 2 minutes. The leaves are soft, you just need to cut off the thickening with a knife so that they do not interfere.

We spread a little minced meat on the leaves, smearing it, put the pepper cut into strips on top, mix two colors to make it more beautiful. We fold like ordinary cabbage rolls. We spread them in a baking dish, previously greased with oil, grease with sour cream on top. Preheat the oven to 180 degrees and send cabbage rolls there for 40 minutes.

Chinese cabbage soup

Ingredients: 300 g Peking, 300 g ham, onion, 3 garlic cloves, 3 potatoes, half a glass of fresh or frozen green peas, olive oil, 2 liters chicken broth, salt and pepper to taste.

Preparation: cut the ham into small cubes. Chop the onion and garlic very finely. We also cut the potatoes into small cubes. Pour oil into a large saucepan so that the bottom is completely covered. Fry the ham, when it is browned, add the onion and garlic, then send the potatoes there and fry everything with the lid covered. We fry the potatoes almost until fully cooked, but for now we cut the Chinese cabbage into strips. Pour the broth into the pan, salt and pepper, after boiling add green pea and cabbage. Cook for a couple more minutes.

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Beijing cabbage, like all types of cabbage, contains vitamins, microelements and other beneficial substances for the body, in addition, it is low in calories, 100 g of cabbage has 14 kcal, and a low glycemic index is 15 units. So, dear diabetics, this is what we need.

Beijing cabbage is used in the preparation of various salads, but today we will not talk about them, but about such dishes as:

White cabbage dishes

Roasted Chinese cabbage rolls

We need:

10 Chinese cabbage leaves
4-5 eggs
50 -60 g wheat flour
salt, ground black pepper, to taste
lettuce leaves for serving
vegetable oil for frying

For filling:

2 pcs tomato
200 g hard cheese
dill, parsley, green onion
salt pepper
2 tbsp mayonnaise
1-2 cloves of garlic, optional

Cooking:

1. We disassemble Beijing cabbage into leaves, cut off the coarsened part, and beat off the core of the leaf with a hammer.

2. For batter, mix eggs, salt, pepper and beat lightly, put flour and mix everything.

3. Heat the vegetable oil in a frying pan, dip the cabbage leaves in the batter and fry them on both sides until golden. After frying, spread on a paper towel and put in a pile.

4. Cooking the filling:

Tomatoes are cleaned from seeds and cut into small cubes. Drain paper towel to get rid of excess moisture.
We rub the cheese on a fine grater.

We finely chop the greens.

We mix all the ingredients, season with salt, pepper and mayonnaise.

5. We form a roll: on the edge of the cabbage leaf, where the thickening, put a spoonful of filling

and roll up.

P.S. 1. You can assemble a cake from fried sheets of Chinese cabbage. Lubricate one layer with mayonnaise with garlic, stuffing, the second layer with mayonnaise without garlic, stuffing and so on until there are enough leaves. Upper layer- grated boiled egg and finely chopped dill. Sprinkle with dried coriander and thyme.

2. The leaves can not be fried, but wrapped in a roll with filling, folded into a mold, poured with egg mixture and sent to the oven.

Stewed Chinese cabbage garnish

We need:

1/2 head of Chinese cabbage
1/2 red sweet pepper
1/2 yellow pepper
1 pc tomato
2 garlic cloves
1 onion
2 tbsp sour cream
seasonings to taste
1 tbsp soy sauce
frying oil
salt, ground pepper

Cooking:

1. We cut onion small cubes, sweet pepper - straws.

2. In a pan with oil, fry the onion first, and then put the sweet pepper and simmer for 5 minutes.

3. While the onions and vegetables are stewed, cut: cabbage into large cubes, and tomatoes into small cubes.

4. We send cabbage to stewed vegetables, salt, pepper, put sour cream and pour 1/2 tbsp. water, cover and simmer for 10 minutes. Then add tomatoes soy sauce, spices and stew for another 15 minutes, the last 5 minutes - without a lid to evaporate the liquid.

Serve with sausages or fried sausages.

Chinese cabbage rolls with 3 fillings

1st filling

We need: for 1 kg of Chinese cabbage

600 g turkey thigh fillet (chicken or other meat)
2 bulbs
100 g rice, boiled, half cooked
1 bunch dill, optional
ground black pepper, to taste
dried garlic, to taste
salt (at the rate of 500 g of minced meat - 1 incomplete tsp of salt)
sour cream for serving

For refueling:

1 pc onion
1 piece sweet bell pepper
2 pcs tomato
dried garlic, to taste
ground black pepper, salt, sugar to taste
1 carrot, optional
2 bay leaves

Cooking:

1. Peking cabbage is disassembled into leaves, cutting off the previously coarsened edges,

pour boiling water and leave for 5-10 minutes.

Then we drain the water, wrap it in a roll and squeeze out the water by pressing on the middle of the roll,

and then straighten the sheet. If necessary, cut off the remaining thickening from the sheet, or beat it with a hammer.

2. We pass meat with onions through a meat grinder for minced meat. Then add boiled rice, salt, pepper to them, mix and cover with a film so that it does not wind.

3. For dressing, fry the chopped vegetables in the following sequence: onions, peppers, tomatoes, season with salt, sugar, garlic.

4. When the dressing is ready, remove 1/2 of it and put it in minced meat, mix everything well.

5. We form cabbage rolls: from the side of the roughened edge, lay out the minced meat and wrap it in a roll, fill the ends in the middle.

We spread the finished cabbage rolls on the frying, which remained in the pan.

Pour the second half of the dressing on top of the cabbage rolls, pour in water so that it covers them, cover with a lid and simmer over low heat for 40-50 minutes.

2nd filling

We need: for 10 sheets of Chinese cabbage

500 g chicken fillet
150 g champignons
1-2 pcs cherry tomato
2-3 tbsp cottage cheese
dill greens
salt pepper

For filling:

2 tbsp tomato paste
1-2 garlic cloves

Cooking:

1. Prepare cabbage leaves as in the previous version.

2. For minced meat:

grind the meat through a meat grinder.
mushrooms, tomatoes - cut into small cubes, finely chop the greens.
we combine all the listed products, put the cottage cheese, salt, pepper and mix into a homogeneous mass.

3. Formed cabbage rolls, put in a baking dish.

4. For pouring, mix the tomato paste with water, salt and pepper, mix, and then pour the cabbage rolls.

Bake in an oven preheated to 180 degrees for 1 hour. Serve with sour cream and herbs.

3rd filling

We need: for 1200 g of Chinese cabbage

200 g minced beef
400 g minced pork
100 g rice
2 tbsp tomato paste
1 pc sweet pepper
1 onion, medium size
1 carrot, medium
4-5 cloves of garlic
greens to taste
1 tsp salt
1 tsp dried garlic
1/2 tsp paprika, optional
1 tsp ground black pepper
5 tbsp vegetable oil
0.5 l water

Cooking:

1. Rinse the rice and pour boiling water over it, leave to evaporate.

2. We prepare cabbage leaves, as in the 1st option.

3. Cut the vegetables into thin strips and fry in vegetable oil until the vegetables are soft, season with tomato, salt. Fry for a couple of minutes. We divide the frying in half: put the 1st part in the minced meat, add water to the 2nd part, season the spices and bring to a boil.

4. Put rice, chopped herbs, salt, pepper, dried garlic into the minced meat and mix, lightly beat off. The resulting stuffing is divided into parts, equal to the number sheets and form cabbage rolls.

We spread the cabbage rolls in a mold, fill it with filling, cover with foil and send it to the oven for 1 hour, temperature 200 degrees. Poke holes in the top of the foil to allow steam to escape.

After the liquid boils, (h / o 40 minutes), reduce the heat, after the time has elapsed, remove the foil and keep it in the oven for 5-7 minutes (increase the heat) to get a golden crust.