Preparing Savoy cabbage. Savoy cabbage. How to cook cabbage rolls from savoy cabbage

Cabbage with meatballs Chop the cabbage, grate the carrots and parsley on a coarse grater, combine, pour in 2 cups of boiling water and cook covered for 10 minutes. Mix the minced meat with the egg, add the loaf soaked in milk and squeezed out, salt and pepper...You will need: Savoy cabbage - 1 small head, minced meat - 250 g, stale baguette - 1 slice, milk - 4 tbsp. spoons, egg - 1 pc., onion - 3 pcs., tomatoes - 4 pcs., carrots - 1 pc., parsley root - 1 pc., vegetable oil - 2 tbsp. spoons, wheat flour...

Savoy cabbage pickled 1. For the marinade, dissolve salt and sugar in boiling water, cook for 10-15 minutes, strain through a thick cloth, add vinegar. 2. Cut stalks from cabbage heads. Chop the cabbage into strips or pieces. If the cabbage is bitter, pour it over...You will need: savoy cabbage - 3 kg, * For 1 liter of slightly acidic marinade: salt - 1 tbsp. spoon, sugar - 1 1/2 tbsp. spoons, water - 3 1/4 cups, vinegar 5% or fruit - 3/4 cups, * For sour marinade: water - 3 cups, vinegar - 1 cup, sugar - 1 1/2 tbsp. spoons...

Savoy cabbage salad with nuts Cut the cabbage into strips, simmer lightly in its own juice for 10 minutes, cool and pour over the nut sauce. To prepare the sauce, pour boiling water over the walnut kernels, then drain it, remove the brown film from the nuts and dry...You will need: savoy cabbage - 200 g, walnut kernels - 30 g, garlic - 2 cloves, lemon juice - 30 ml, vegetable oil - 35 g, salt

Savoy cabbage, apple and pepper salad Wash the cabbage, chop into strips and grind with salt. Add peeled and finely chopped carrots, peppers and apples. (To prevent vegetables from darkening, immediately sprinkle them with lemon juice or a solution of citric acid). Add sugar, season with sour cream. You...You will need: savoy cabbage - 150 g, apples - 50 g, carrots - 50 g, sweet peppers - 50 g, lemon juice - 30 ml, sour cream - 20 g, sugar - 8 g, salt

Savoy cabbage soup Separate the cabbage into leaves and blanch for 2 minutes, then cut into strips. Peel the sweet peppers and bake until bubbles form on the skin. Remove the skin and cut the pulp into strips. Cut the potatoes into cubes, finely chop the onion and garlic...You will need: savoy cabbage - 400 gr., potatoes - 2 pcs., sweet red pepper - 2 pcs., onions - 1 pc., garlic - 3 cloves, vegetable broth - 5 cups, olive oil - 2 tbsp. spoons, ground black pepper, salt to taste

Cabbage in cream Cut the onion into cubes and fry in oil. Chop the cabbage into strips, combine with onion, add cream, salt and simmer until tender. At the end of cooking, add marjoram. When serving, place the cabbage on a platter and...You will need: salt to taste, marjoram and salt to taste, heavy cream - 1 glass, olive oil - 1 tbsp. spoon, onion - 1 head, savoy cabbage - 400 g

Savoy cabbage rolls 1. For the filling, peel the potatoes, boil until tender, and mash. 2. Grate the carrots on a fine grater, finely chop the onion, mix them with herbs, nuts, cheese, and minced meat. Season with salt, cayenne pepper, paprika, nutmeg, stir...You will need: savoy cabbage - 1 head, vegetable bouillon cubes - 300 ml of broth, sour cream - 100 g, potatoes - 400 g, carrots - 2 pcs., onions - 2 heads, chopped dill - 2 tbsp. spoons, parsley - 1 tbsp. spoon, chopped basil, greens...

Fresh cabbage soup (2) Cut carrots, onions and cabbage into strips and fry in oil, add tomato puree at the end. Add cabbage and parsley root to the boiling broth, bring to a boil and cook for 10 minutes. Add the sautéed vegetables and cook until tender. 5 minutes before the end of...You will need: savoy cabbage - 150 g, carrots - 1/2 pcs., parsley root - 1/2 pcs., onions - 1/2 pcs., tomato puree - 1 tbsp. spoon, wheat flour - 1 teaspoon, vegetable oil - 2 tbsp. spoons, meat broth - 4 cups, bay leaf - 1 pc., salt

Savoy cabbage salad with vegetables Chop the cabbage into strips and add salt. Add carrots, peppers and apples cut into strips. Sprinkle the apple with lemon juice. Mix the prepared ingredients, add nuts, sugar, salt and stir. When serving, place in a salad bowl and garnish with herbs.You will need: savoy cabbage - 150 g, apple - 1/2 pcs., carrots - 1/2 pcs., sweet pepper - 1/2 pcs., lemon juice - 1 tbsp. spoon, chopped walnuts - 2 tbsp. spoons, sour cream - 1 tbsp. spoon, sugar - 1 teaspoon, salt

Fried savoy cabbage pies with egg and honey mushrooms boil the mushrooms in salted water until tender, chop the cabbage and pour in the mushroom broth, add salt, pepper and simmer until tender, dry the semolina, add to the cabbage and stir quickly, simmer for 20 minutes, chop the onion and fry in oil, boil a hard-boiled egg...You will need: savoy cabbage - 1 kg, fresh frozen honey mushrooms - 400g, semolina - 1/2 cup, onion - 1, egg - 1 pc, breadcrumbs - 100g, dill, salt, pepper, oil for frying

Savoy cabbage makes a delicious side dish. Usually, even - as a rule, second (main) courses are served with a side dish. The exception, perhaps, is complex dishes that contain a side dish. For example, cutlets, chops, and fish are usually served with a side dish. But meat and potatoes (my favorite) are already a side dish - two in one.

Garnish (French Garner) - decoration. This is an addition to the main dish. Usually it serves not only to give the main dish a finished form, and even an aesthetic meaning, but also to give a contrasting additional taste. I often remember one story when I asked a friend who lived in Japan for a long time: “in a few words, what is special about Japanese cuisine?” He thought for a second and answered: “in the dish ‘chicken and rice’, chicken is a side dish for rice.”

In modern conditions, the concept of a side dish is much simpler; it is simply an addition to a dish - fried or stewed vegetables, boiled cereals, legumes, etc. However, there are complex side dishes that are not much easier to prepare than the main dish.

One of the simplest and most accessible ways to prepare a side dish is stewing. The essence of this process is heating food in a small amount of liquid, or even without liquid at all. It often happens that the food’s own moisture is quite enough. You can also come across the term “allowance”. It is worth saying that the process of stewing food is not very fast. At least it's half an hour. And it should be simmered in a sealed container to preserve moisture, taste and aroma.

Vegetables are ideal for stewing. Almost every world cuisine has famous dishes prepared by stewing. Famous examples: bigos () - stewed cabbage with pork and prunes, yakhni - a whole class of dishes of Balkan and oriental cuisine, the essence of which is stewed vegetables.

In my opinion, the most ideal vegetable for preparing a side dish by stewing is cabbage. Cabbage grows almost everywhere. I recently wanted to buy cabbage - it was too big, like a pumpkin, and more suitable for... I bought savoy cabbage. For some reason, Savoy cabbage is not very popular in our country, but in vain. Savoy cabbage - the same heads of cabbage, a little greener in color and with slightly ruffled leaves.

Savoy cabbage. Great side dish

Ingredients (2 servings)

Savoy cabbage 1 head of cabbage
Garlic 2-3 cloves
Olive oil 3-4 tbsp. l.
Parsley 3-4 sprigs
Salt, black pepper, sugar, dry herbs Taste

As it turns out, Savoy cabbage is much more tender than white cabbage and has a very pleasant taste. I once made delicious cabbage rolls from savoy cabbage. It is worth saying that savoy cabbage does not need to be cooked for long, otherwise an unusual smell may appear.
Head of savoy cabbage
Remove the top and damaged cabbage leaves and wash the head. For convenience, a head of Savoy cabbage should be cut into 4 parts. Chop the cabbage with a sharp knife. The degree of shredding is at your discretion. It’s not worth it to be too small. Enough to make a “straw” 3-4 mm wide. However, I think that if desired, you can even cut the mono into squares.
Shred the cabbage with a sharp knife
In a deep saucepan, preferably with a thick bottom, heat the olive oil. As soon as the characteristic smell of hot oil appears, throw the garlic cloves, flattened with a knife, into the saucepan. Fry the garlic until it begins to turn light beige. The purpose of garlic is to flavor the oil, and then the entire dish. The smell will be pleasant and not at all pungent.
In a deep saucepan, preferably with a thick bottom, heat the olive oil and fry the garlic cloves
I’ll add about the stewpan. Why is a thick bottom better? It’s much more convenient to simmer over low heat, because... the bottom retains heat. As it turns out, it is very convenient to use a ceramic saucepan.
Throw the chopped savoy cabbage into the saucepan. Add 1 tsp. Sahara. Gently stir with a spatula and fry over medium heat for 5 minutes. During this time, the Savoy cabbage will release a little juice and settle down.
Throw the chopped savoy cabbage into the saucepan. Gently stir with a spatula and fry over medium heat for 5 minutes
Next are the spices. It's up to you here. By and large, spices are not even really needed there. I added a pinch of dried aromatic herbs, a pinch of salt and just a little bit of ground black pepper.
Add spices and simmer covered
Cover the saucepan with a lid, reduce heat to low and simmer. Savoy cabbage is stewed for 15 minutes. It's enough.
Place the finished stewed Savoy cabbage on a plate and sprinkle with finely chopped parsley.

One of the varieties of popular culture that has increasingly begun to appear on tables and gardens. Its benefits for the body are undeniable, but you should also be aware of the dangers of using it. What recipes exist for preparing this relatively new vegetable and how to prepare it for the winter can be found out by studying the article.

Description of the vegetable

A plant from the cabbage family, which began to be grown in the Italian county of the same name, Savoie.
The main difference is the highly corrugated leaves.
The head of cabbage has a round, sometimes oblong shape. On the outside, its color is light green, and closer to the middle it gradually turns yellow.
The leaves do not have hard veins, which is why the vegetable occupies a leading position in consumption in some countries.
Cabbage is very tender, endowed with a pleasant taste and aroma.

Benefits of use

Savoy cabbage contains easily digestible protein, which includes several essential amino acids. Its sugars are not harmful to people with diabetes. The calorie content of the product is very low. All this allows people who have any metabolic abnormalities to safely include vegetables in the diet menu.

Savoy cabbage is very tender

A large amount of vitamin C contributes to the body's resistance to diseases, so savoy cabbage dishes are especially recommended to be consumed during the cold season. Antioxidant substances support the youth of cells and the entire body as a whole. B vitamins ensure the normal functioning of the nervous system, and therefore savoy cabbage is recommended for consumption by hypertensive patients and people suffering from headaches. Puree from this cabbage can be given as complementary food to small children. This has a beneficial effect on their growth and development. The presence of vitamin K and the rather rare vitamin U helps the body restore the liver damaged by diseases.

The components of the vegetable have a beneficial effect on the skin when used externally. For example, the leaves can be ground to a puree and the resulting mass applied to the face, or simply wiped regularly with cabbage juice. As a result, the skin is toned and acquires a healthy color. There are no contraindications as such. However, it is worth limiting its use for gastrointestinal diseases in the acute stage, as well as for people who are prone to increased gas formation in the intestines.

Savoy cabbage in cooking

This type of cabbage is consumed both fresh and after heat treatment. Whole leaves are used to make cabbage rolls, cabbage schnitzels and casseroles. You can use shredded ones to prepare various salads, soups and toppings.

Savoy cabbage is useful for both adults and children

Soup with vegetables and sausages

To prepare it you will need:

savoy cabbage;
carrot;
young green peas (can be frozen);
potato;
onion;
sausages;
greenery;
butter;
spices, salt.

Making this soup is quite simple and quick.

Chopped carrots, potatoes, and peas are thrown into boiling water.
While they are cooking, you need to sauté the onions in a frying pan with the addition of butter and sliced sausages.
Shredded or chopped cabbage is added to almost ready-made vegetables and fried. Everything is brought together to readiness.
Add herbs, spices and salt to taste.

Advice. For this soup it is better to use young, fresh vegetables.

Savoy cabbage casserole in a slow cooker

To prepare the casserole you will need:

savoy cabbage - 1 head;
carrot - 1 piece;
chicken eggs - 3 pcs;
onion - 1 piece;
frying oil;
greenery;
spices, salt.

Savoy cabbage is delicious in casseroles

The casserole is prepared as follows:

The carrots are grated, the onions are finely chopped, and the cabbage is chopped.
The prepared vegetables are sent to a multicooker set to the “frying” program and brought to a golden brown color.
Beat the eggs a little with a whisk or fork.
Roasted vegetables are poured into a bowl from the multicooker pan and mixed with eggs.
The resulting mass is poured back into the multicooker, where the “frying” mode is again set, closed with a lid and baked for 3-4 minutes.

The result is a very tasty, satisfying and aromatic dish prepared from available ingredients.

Advice. To make the dish juicier, it is better to mix shredded savoy cabbage with salt and mash before frying.

A fresh vegetable salad

This vitamin salad will work both as an everyday dish and as a holiday dish. For it you will need:

savoy cabbage;
carrot;
apple;
lemon;
lettuce leaves;
egg;
various greens;
mayonnaise;
salt, spices.

Preparing the salad

It is prepared like this:

The boiled egg is crushed.
The cabbage is chopped and sprinkled with a small amount of juice squeezed from lemon.
Carrots and apples are grated, lettuce leaves and greens are chopped.
All prepared ingredients are mixed and seasoned with mayonnaise sauce.

Advice. To get a special taste, it is better to use an apple of aromatic sour varieties, for example, Antonovka.

Filling for delicious pies

Savoy cabbage makes a very tender filling. You can use yeast or puff pastry for the pies themselves. To prepare the filling you will need:

savoy cabbage;
several hard-boiled eggs;
greenery;
frying oil;
salt, spices.

Actual preparation:

The cabbage should be shredded or finely chopped. Add salt and mash with your hands. Fry a little in a frying pan with vegetable oil.
Grind the eggs.
Mix all ingredients.

The finished filling is placed on a circle of dough, a pie is formed and baked in the oven.

Pies with cabbage

How to prepare savoy cabbage for the winter

The best way to prepare this cabbage for the winter is pickling. Nothing complicated, but the result is a tasty and crispy product. In addition, it should be taken into account that during such processing all useful substances are preserved. To prepare you will need:

savoy cabbage - 1 kg;
water - 1 l;
salt - 70 g;
9% vinegar - 300 ml;
sugar - 50 g;
bay leaf, peppercorns.

Vegetables are ideal for stewing. Almost every world cuisine has famous dishes prepared by stewing. Famous examples: bigos () - stewed cabbage with pork and prunes, yakhni - a whole class of dishes of Balkan and oriental cuisine, the essence of which is stewed vegetables.

Savoy cabbage. Great side dish

Ingredients (2 servings)

Savoy cabbage 1 head of cabbage
Garlic 2-3 cloves
Olive oil 3-4 tbsp. l.
Parsley 3-4 sprigs
Salt, black pepper, sugar, dry herbs Taste

As it turns out, Savoy cabbage is much more tender than white cabbage and has a very pleasant taste. I once made delicious cabbage rolls from savoy cabbage. It is worth saying that savoy cabbage does not need to be cooked for long, otherwise an unusual smell may appear.
Head of savoy cabbage
Remove the top and damaged cabbage leaves and wash the head. For convenience, a head of Savoy cabbage should be cut into 4 parts. Chop the cabbage with a sharp knife. The degree of shredding is at your discretion. It’s not worth it to be too small. Enough to make a “straw” 3-4 mm wide. However, I think that if desired, you can even cut the mono into squares.
Shred the cabbage with a sharp knife
In a deep saucepan, preferably with a thick bottom, heat the olive oil. As soon as the characteristic smell of hot oil appears, throw the garlic cloves, flattened with a knife, into the saucepan. Fry the garlic until it begins to turn light beige. The purpose of garlic is to flavor the oil, and then the entire dish. The smell will be pleasant and not at all pungent.
In a deep saucepan, preferably with a thick bottom, heat the olive oil and fry the garlic cloves
I’ll add about the stewpan. Why is a thick bottom better? It’s much more convenient to simmer over low heat, because... the bottom retains heat. As it turns out, it is very convenient to use a ceramic saucepan.
Throw the chopped savoy cabbage into the saucepan. Add 1 tsp. Sahara. Gently stir with a spatula and fry over medium heat for 5 minutes. During this time, the Savoy cabbage will release a little juice and settle down.
Throw the chopped savoy cabbage into the saucepan. Gently stir with a spatula and fry over medium heat for 5 minutes
Next are the spices. It's up to you here. By and large, spices are not even really needed there. I added a pinch of dried aromatic herbs, a pinch of salt and just a little bit of ground black pepper.
Add spices and simmer covered
Cover the saucepan with a lid, reduce heat to low and simmer. Savoy cabbage is stewed for 15 minutes. It's enough.
Place the finished stewed Savoy cabbage on a plate and sprinkle with finely chopped parsley.

This type of cabbage is not suitable for canning, but this does not prevent many different culinary masterpieces from being prepared using it. It keeps well. When frozen, it does not lose its taste and beneficial properties. We offer the best recipes for preparing Savoy cabbage.

These leaves make the dish juicier and more tender than white leaves. The food is much healthier, because the head of cabbage contains many vitamins.

Ingredients:

Savoy cabbage - head;
parsley;
minced meat – 470 g;
pepper;
carrots – 2 pcs.;
salt;
egg – 1 pc.;
onions – 2 pcs.;
oil – 2 tbsp. spoons melted;
rice – 0.5 cups;
broth - 250 ml meat;
onion – 45 g green.

Preparation:

Wash the rice grains. Boil.
Grate the carrots. Chop the onion. Place carrot shavings in a frying pan. Cover with onion cubes. Pour in the oil. Fry.
Separate the leaves from the head. Trim off any thick spots.
Pour water into the pan. Add some salt. Boil. Place sheets. Boil for three minutes.
Mix rice with minced meat. Add frying. Mix.
Grind the teeth. Add to minced meat. Pour in the egg. Add some salt. Sprinkle with pepper. Stir.
Chop the greens. Combine with meat mixture.
Take a spoon. Scoop out the meat mass. Place on a sheet. Twist. Tie with an onion feather, which has previously been doused with boiling water.
Place the preparations in the pan. Pour in broth. Close the lid. Put it out. It will take an hour.

Stewed cabbage with vegetables

Due to the fact that this type of cabbage is tender, the dish tastes pleasant.

Ingredients:

salt;
Savoy cabbage – 1 head;
dry herbs;
tomatoes – 2 pcs.;
garlic – 3 cloves;
sugar – 1 teaspoon;
bell pepper – 2 pcs.;
carrots - 1 pc.;
olive oil – 4 tbsp. spoons;
pepper;
onion – 2 heads;
parsley - 4 branches.

Preparation:

Remove the leaves that are on top. For cooking, use only a whole, undamaged leaf. To cut in half. Shred.
Pour oil into a saucepan. Chop the garlic cloves. Place in oil. Fry. Place cabbage straws. Sprinkle with sugar. Stir. Fry.
Add herbs. Add some salt. Add black pepper. Mix.
Chop the onion. Chop the pepper. Grate the tomatoes. Grind the carrots. Do not use the skin. Send to cabbage. Fry.

In a slow cooker

Good for lunch for children and adults.

Ingredients:

tomato – 1 pc.;
pearl barley porridge – 1 cup, ready;
onion – 1 head;
beans – 1 can canned;
garlic – 3 cloves;
tomato paste – 1 tbsp. spoon;
carrot – 1 pc.;
cabbage - 1/4 fork.

Preparation:

Pour oil into the bowl. Set the “Frying” mode. Chop the onion. Place into a bowl. Fry.
Grate the carrots. Use a Korean carrot grater. Place in a bowl.
Shred the cabbage.
Cut the tomatoes into slices. Place in the oven. Stir.
Place the beans.
Place the porridge. Pour over pasta. Add some salt. Add spices.
Switch to the "Baking" program. Set the timer for half an hour.
Chop the cloves. Mix.

Stuffed with meat

The fillet in the cabbage turns out juicy, and thanks to the cheese and mushrooms the dish acquires a unique taste.

Ingredients:

cabbage – head of savoy;
chicken fillet – 570 g;
cheese – 210 g hard;
champignons – 320 g;
mushrooms – 12 g dry;
broth – 470 ml;
onions – 2 pcs.;
oil – 35 ml vegetable;
sugar – 5 g;
cream – 75 ml fat;
garlic – 3 cloves;
egg – 2 pcs. chicken;
salt;
wine – 110 ml dry white;
marjoram – 1 teaspoon;
flour – 2 tbsp. spoons;
nutmeg – 2 teaspoons;
oregano – 3 teaspoons dried;
pepper.

Preparation:

Cut the head of cabbage from the side of the stalk. Open the leaves slightly.
Place in salted water. Boil for an hour.
Prepare a grater. Take the medium size. Grind the cheese.
Pour in the eggs. Add nutmeg. Mix.
Chop the mushrooms.
Chop the garlic cloves.
Heat the oil. Place the cloves in the pan. Fry. Get it. Place mushrooms. Simmer for seven minutes.
Add marjoram. Pour in cream. Mix.
Cut the fillet into layers. Beat it off. Add some salt. Sprinkle with oregano.
Take gauze. Spread it on the table. It should be several times larger than a head of cabbage.
Uncover the leaves in the cabbage. Cut out the stalk.
Place the filling between the leaves, starting from the center. First the mushrooms. Then stuff it with cheese.
Cut the chicken layers into three parts. Place between leaves. The last two layers should be without filling.
Collect the cabbage together.
Wrap tightly in gauze. To tie.
Pour water over mushrooms. Add onion. Add some salt. Add oil.
Place the head of cabbage. Boil for an hour.
Place in the oven. (180 gr.). Leave for half an hour.
Fry the flour in a frying pan. Pour in the broth that remains after cooking. Add nutmeg. Add some salt. Pour in the wine. Warm up.
Add sugar. Mix.
Chop the cabbage. Pour over the sauce.

Simple salad with crab sticks

If you have never cooked from this variety, then start getting acquainted with salad. Rich, with a minty, refined lightness, savoy cabbage salad will take its rightful place in your diet.

Ingredients:

garlic – 2 cloves;
cabbage – 320 g savoy;
crab sticks – 100 g;
olive oil – 2 tbsp. spoons;
nut – 45 g walnut;
mint – 35 g;
lemon – 1 pc.

Preparation:

Chop the cabbage.
Take a frying pan. Place nuts. Fry without oil.
Grind the teeth. Tear the mint.
Squeeze the juice from the lemon. Combine with oil. Place garlic. Add spices. Stir.
Pour dressing over vegetables. Mix. Leave for a couple of hours.
Chop the crab sticks. Send the resulting cubes to the cabbage. Mix.
Sprinkle with nuts.

Unusual borscht with savoy cabbage

If you want to reduce the cooking time of your favorite soup and diversify its taste, then replace the usual cabbage with savoy cabbage.

Ingredients:

water – 2 liters;
garlic – 2 cloves;
cabbage - savoy fork;
onions – 2 pcs.;
paprika pepper – 1 pc.;
beetroot – 1 piece;
potatoes – 5 pcs.;
carrot – 1 pc.;
tomato juice – 240 ml.

Preparation:

Chop one onion. You should get cubes.
Burak - in small blocks. Place in a saucepan. Pour in water. Add some salt. Boil.
Grind the potatoes. Send to vegetables.
Chop the second onion into slices and cut the paprika in the same way.
Place in a frying pan. Pour in the oil. Fry.
Pour in tomato juice. Put it out. Place in a saucepan.
Chop the head of cabbage. Chop the garlic cloves. Send to vegetables.
Boil. Add spices. Cover with a lid. Leave for a quarter of an hour.

Casserole with cabbage, rice and beef

Savoy cabbage can be used to make a delicious, nutritious and healthy snack.

Ingredients:

cabbage – head of savoy;
parmesan – 200 g;
brown rice – 150 g;
pepper;
minced meat – 300 g beef;
salt;
carrot – 1 pc.;
onion – 1 pc.;
celery;
oregano;
tomato – 3 pcs.;
parsley;
pasta – 1 tbsp. tomato spoon;
olive oil – 5 tbsp. spoons

Preparation:

Salt the water. Place the head of cabbage. Boil. Get it. Disassemble into leaves.
Boil the rice grains. They should be half-ready.
Chop the onion. Grind the carrots. Chop the tomatoes.
Pour oil into the pan. Place vegetables. Stew.
Throw in the minced meat. Pour in the paste. Add rice. Mix.
Sprinkle with herbs. Add some salt. Add spices. Mix.
Grate Parmesan.
Grease the mold with oil. Sprinkle with breadcrumbs.
Lay out some of the leaves, partially spread out the roast, sprinkle with cheese shavings. Repeat the process.
Preheat the oven. A temperature of 170 degrees is required.
Cook for half an hour.

If you grow savoy cabbage yourself, it is better to cut it after frost. Thanks to the cold, it will improve the taste. Remove from the beds only in dry weather.

Ingredients:

sugar – 65 g;
Savoy cabbage - forks;
black pepper – 7 peas;
water – 1 liter;
salt – 50 g;
vinegar – 300 ml (9%).

Preparation:

Remove cover leaves. Rinse the head of cabbage. Shred.
Pour vinegar into the water. Sprinkle with salt. Add sugar. Add peas. Mix. The crystals should dissolve.
Tamp the cabbage shavings into the container. Pour over the marinade.
Close with lids. Store in a cool place.