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White Cabbage

Bread  

Cabbage rolls

I want to share a delicious recipe for cabbage rolls. This is such a great alternative to plain bread. The buns turn out very flavorful, with a crispy crust. In addition, you get a lean version of buns. And they are prepared very simply, without any fuss. Yes, and you can diversify the filling. I'm already thinking of trying them with capers :) It would be delicious with sun-dried tomatoes too.

#For lunch #For dinner #Special nutrition #For children #Baby food

Dniester salad

I used to order this salad in the university canteen when I was a student and recently, having remembered it, I decided to make it at home. Of course, it's not a salad of any kind, its flavor is quite predictable, but for a variation of the winter menu, when the assortment of fresh vegetables is not as rich as in summer, you can make it.

#For lunch #For dinner #Unexpected guests #A quickie

Sauerkraut

I usually make squashed cabbage using the brine method and the cabbage always turns out juicy and crispy. But I wanted a change and tried the dry method of cabbage fermentation, which my husband's mom told me. The cabbage according to this recipe turned out delicious and crispy, and the cooking process is not complicated at all. It's a great way to store cabbage for the winter.

#Lenten dishes

Seaweed salad with vegetables

The recipe is very simple, and the combination of vegetables is extremely successful: for those who like seaweed, this is another way to diversify the menu, and for those who do not like seaweed - an opportunity to "mask" this healthy product with other vegetables. The salad is fresh, crunchy and delicious.

#For lunch #For dinner #For breakfast #For lunch #Unexpected guests #A quickie #Special nutrition #For children #Lenten dishes #Baby food

Sauerkraut (brine method)

Sauerkraut is a very tasty winter starter, one of the ingredients for salads and first courses, and a very healthy vitamin-rich product. This recipe always makes cabbage tasty and crispy, and thanks to the brine cabbage is sauerized faster than the usual "dry" method. And thanks to the brine cabbage is sauerized faster than the usual "dry" method.

#Lenten dishes

Zhovkovski soup with cabbage and cream

This soup is cooked in the western part of Ukraine. The soup is hearty and thick, with a pleasant creamy flavor. This recipe assumes cooking without meat, but if you want, you can cook the soup with meat broth. The recipe was shared with me by my friend Miroslava, for which I thank her very much!

#For lunch #For dinner
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