Cabbage and potato – some of the most popular vegetables in our diets. A part is played by their price availability. An important factor – the fact that they lie on counters of shops at all seasons of the year (long ago there passed times of spring interruptions in one or another). But the main thing – these vegetables can be prepared both it is tasty, and is various. Is it worth being surprised that the good thought comes to much to mind – to connect cabbage and potato in one dish, having added with seasonings and having extinguished with some delicious sauce, for example, from tomatoes or cream with mushrooms.
It is required to you
- - Potato;
- - cabbage;
- - eggplants;
- - soup roots;
- - carrots;
- - tomatoes;
- - champignons;
- - onions;
- - garlic;
- - spicy herbs;
- - vegetable or melted butter;
- - curry paste;
- - cream;
- - salt;
- - spices;
- - knife;
- - cutting board;
- - bowls;
- - stewpan;
- - spoons;
- - pan;
- - frying pan.
Instruction
1. Extinguish cabbage with potato and eggplants. Try to use young vegetables for this dish. It is quite easy to meet this condition: both cabbage, and potato, and eggplants keep up approximately in at one time, to the middle of November remaining on counters much. Later, clear, eggplants become significantly less and they turn into other price category, but three-four months are enough to enjoy much such dish. Take for it all vegetables in any quantity, but in equal shares. Wash, examine regarding defeat by insects or I began distribution of putrefactive processes. Cut out substandard places. Clean cabbage from external leaves, to clean or not potatoes and eggplants - depend on a condition of a thin skin. If it soft and gentle, respectively, doesn't meet lumps in a ready-to-eat meal – it is possible to leave it. From eggplants cut off fruit stems, slice, and then segments or cubes – as it is pleasant to you more. Chop potatoes and cabbage cubes. Fry vegetables in a stewpan on vegetable oil, salt, season with spices, fill in with the boiling water and you extinguish until ready.
2. Add soup roots to cabbage and potato – absolutely new stewed dish which can be prepared almost all the year round will turn out (well unless except for summer months). Take 100 g of a root celeriac, a root of parsley and a parsnip, slice and fry in a small amount of a desi. Salt, season with seeds of caraway seeds or seeds of fennel. Peel and cut on kilogram of cabbage and potatoes. Heat 200 ml of vegetable broth in a stewpan, lower at an interval of 5 minutes potatoes, cabbage and pan-frying from soup roots. You extinguish until ready, and when giving generously strew with chopped greens of parsley.
3. Prepare excellent for a cell, having extinguished cabbage and potato in authentic southern European tomatoes and spicy herbs sauce. On 1 kg of cabbage take 500 g of potatoes, onions and tomatoes, 50 g of garlic and a good bunch of the Mediterranean grasses – rosemary, a thyme and an oregano. Begin preparation of a dish with sauce. Make an incision tomatoes cross-wise, drench with boiled water then place in ice water. After this simple operation it will be much easier for you to husk. Clean and chop onions, crush garlic, brown them in a small amount of purified olive oil. Cut the peeled tomatoes (Italians prefer to break hands), add to onions and garlic, lower fire and properly extinguish. Then season with salt and pepper, uncover, increase heating, let's be evaporated excess liquid, cool a little then crush the blender. Pripustite cabbage and potato in a small amount of the added some salt water. Merge broth, shift vegetables in tomato sauce. Add several branches of the spicy herbs which are tied up in a garna bouquet. You extinguish until ready (the bouquet before giving should be removed).
4. For ragout of other genre take 500 g of cabbage, potatoes, carrots and fresh champignons. Also 300 ml of cream of 10 percent fat content and a little dry ground paprika are required. Slice carrots and potato (if large – in addition cut in half), extinguish in a small amount of mushroom broth, put the cabbage cut by a checkered pattern to vegetables. Meanwhile brown slices of champignons on a desi. When vegetables are in a semi-readiness stage, add champignons and paprika to a stewpan. Let's broth be evaporated half, pour in cream. Thanks to paprika they will quickly thicken and will be painted in beautiful pinkish-orange color. If it is necessary – salt. Remove a dish from fire, it is ready.
5. Extinguish cabbage with potato in the Indian style. For this purpose begin with preparation of the Indian specialist programme – to mountains masala. It represents mix of the whole spices fried on melted butter. Undoubtedly, after such processing of spice disclose the taste more stoutly. Take 2 tablespoons of oil (in India it often is called "gkh"), heat before allocation of a lung of white smoke, then serially put in it sticks of cinnamon, a box of green cardamom, a bud of a carnation, a pod of hot pepper, grain of a kumin, a kalondzha, black and yellow mustard. Do it carefully, in the boiling melted butter of spice begin "shoot". When on kitchen the incomparable aroma extends – it is a high time to add the cut potato and – through short time – cabbage. Quickly fry vegetables with mountains masala, pour in broth, salt, you extinguish until ready.
6. If desired it is possible to prepare by almost same way a dense spicy curry. For it buy the paste of red, yellow or green color of the same name. Every color – a set of the certain spices and spices mixed according to traditional recipes. Heat melted butter as it is described above, dismiss in it a tablespoon of the chosen paste. (For the lack of this seasoning replace with a dry curry though the dish will be other, the similar kind of the cabbage stewed with potato in Indian too can take place.) Act further as it is described above. The vegetables made and with mountains masala, and with a curry is better to give accompanied by hot boiled rice. Or bake fresh flat cake to a company which so tasty is with them, - a dinner, worthy with the maharaja to you it is provided.