Cabbage Carrot Salad

cabbage carrot salad

cabbage carrot salad

 

This is a quick,easy, and fresh cabbage carrot salad. It’s a nutritious and delicious salad that goes wonderful with almost everything.

Ingredients:

Serving size: 4-6 people

1/2  cabbage head shredded

1 large carrot shredded

1/2 sweet onion thinly sliced*

salt

2-3 tablespoons mayonnaise

* You can use regular white onion,just soak or wash in water.

Directions:

Start by massaging cabbage with a little salt in a bowl.

Add shredded carrots,onions, and mayo.Mix everything until all ingredients combined.

Cabbage Carrot Salad

Ingredients

  • Serving size: 4-6 people
  • 1/2 cabbage head shredded
  • 1 large carrot shredded
  • 1/2 sweet onion thinly sliced*
  • salt
  • 2-3 tablespoons mayonnaise
  • * You can use regular white onion,just soak or wash in water.

Instructions

  1. Start by massaging cabbage with a little salt in a bowl.
  2. Add shredded carrots,onions, and mayo.Mix everything until all ingredients combined.
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Cabbage Salad

Cabbage salad


Cabbage salad

We eat salad of some kind everyday and never get tired of it.Cabbage salads are our favorite and can be made in different ways with variety of vegetables and different dressings.This crunchy and tasty cabbage salad with mix of other vegetables is very satisfying and absolutely delicious.It makes a perfect potluck salad or any special occasion event.

Ingredients:

1/2 head cabbage shredded

1/2 English cucumber sliced in quarters.

5-6 small dill pickles sliced in to small strips(european style)

1 small carrot grated.

1/2 cup frozen(thawed) or canned peas.

3/4 cup frozen(thawed) or canned corn.

3 green scallions chopped.

1 tablespoon fresh dill finely chopped.

2 tablespoon mayonnaise*

2 tablespoons sour cream*

salt and black pepper.

* you can do mayo only or sour cream only.

 

Directions:

In a small bowl,combine sour cream and mayo with salt and black pepper.

Combine all the vegetables with mayo and sour cream dressing.

Cabbage Salad

Cabbage Salad

Ingredients

  • Ingredients:
  • 1/2 head cabbage shredded
  • 1/2 English cucumber sliced in quarters.
  • 5-6 small dill pickles sliced in to small strips(european style)
  • 1 small carrot grated.
  • 1/2 cup frozen(thawed) or canned peas.
  • 3/4 cup frozen(thawed) or canned corn.
  • 3 green scallions chopped.
  • 1 tablespoon fresh dill finely chopped.
  • 2 tablespoon mayonnaise*
  • 2 tablespoons sour cream*
  • salt and black pepper.
  • * you can do mayo only or sour cream only.

Instructions

  1. Directions:
  2. In a small bowl,combine sour cream and mayo with salt and black pepper.
  3. Combine all the vegetables with mayo and sour cream dressing.
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Cabbage Salad with Pepper and Carrots

cabbage salad

cabbage salad

Cabbage is very popular vegetable in Russian cuisine.We make salads,we make soups,we make golupsi,piroshki,and braised cabbage.Cabbage is very nutritious and delicious! I prepare variety of cabbage salads often,because my whole family loves this vegetable.This salad crunchy,a little tangy with little sweetness from carrots and bell peppers.

1 cabbage

2-3 carrots

1 -1 1/2 red,yellow,or orange bell pepper

1 onion

1/4 cup vinegar

1 tablespoon salt

1 tablespoon sugar

1 cup oil + 1/2 onion round with tail or 1 small onion peeled

1 whole dry red chili pepper  or pepper flakes

Directions:

In a large mixing bowl,shred cabbage using a mandolin slicer.

Add sugar and salt to cabbage.Massage cabbage for a little.

Peel carrots and julienne thinly or grate them on top of cabbage.

Cut bell pepper in four equal parts.Slice bell pepper over carrots using a mandolin.

Peel onion.Cut onion in four equal quarters and slice thinly over bell peppers using mandolin slicer.

In a skillet or frying pan,heat oil with 1 small onion or 1/2 onion cut vertically(whole tail on) and chili pepper.Oil needs to get really hot (bottom of an onion should be really dark(black).

Meanwhile,pour vinegar over cabbage ,carrots,bell pepper ,and onion.

When the oil is ready and really hot,Pour it over the salad on the onions.

Mix until all the ingredients well combined.

This salad can be served right away or for best results next day.Can be stored in a glass jar for a week or so.

 

Cabbage Salad with Pepper and Carrots

Ingredients

  • 1 cabbage
  • 2-3 carrots
  • 1 -1 1/2 red,yellow,or orange bell pepper
  • 1 onion
  • 1/4 cup vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 cup oil + 1/2 onion round with tail or 1 small onion peeled
  • 1 whole dry red chili pepper or pepper flakes

Instructions

  1. In a large mixing bowl,shred cabbage using a mandolin slicer.
  2. Add sugar and salt to cabbage.Massage cabbage for a little.
  3. Peel carrots and julienne thinly or grate them on top of cabbage.
  4. Cut bell pepper in four equal parts.Slice bell pepper over carrots using a mandolin.
  5. Peel onion.Cut onion in four equal quarters and slice thinly over bell peppers using mandolin slicer.
  6. In a skillet or frying pan,heat oil with 1 small onion or 1/2 onion cut vertically(whole tail on) and chili pepper.Oil needs to get really hot (bottom of an onion should be really dark(black).
  7. Meanwhile,pour vinegar over cabbage ,carrots,bell pepper ,and onion.
  8. When the oil is ready and really hot,Pour it over the salad on the onions.
  9. Mix until all the ingredients well combined.
  10. This salad can be served right away or for best results next day.Can be stored in a glass jar for a week or so.
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Uzbek Manti

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Uzbek Manti are steamed dumplings with different variety of fillings like spiced beef,lamb,potato,cabbage,pumpkin and meat with potato.They are very popular in Central Asian cuisines and  came to be famous in Russian cuisine as well.

We made them together with mom very often when I was growing up,and now that I’m married  I still love to get together with mom and sisters and make them as we used to.Its a great way for us to catch up on our talks, have fun and then enjoy this yummy goodness together.My personal favorite filling is beef,or beef mixed with lamb or cabbage.You’ll just love my moms recipe for this dish.They are very juicy,authentic and just the way they should be.

You will need a steamer with sauce pot to steam them.I also make my dough in bread maker .It’s faster and easy.But you can do it by hand as well.

Manti-���ТЫ

Ingredients

  • Dough-
  • 1 cup water
  • 3 eggs
  • 5 1/2 cups flour (I used canadian)
  • 1 teaspoon salt
  • Beef or lamb filling-
  • Ground or minced beef tri tip/ground lamb
  • 4 onions diced
  • salt and pepper
  • 1/2 tablespoon ground cumin
  • 1 3/4 cup water
  • Cabbage-
  • 1/2 head cabbage shredded
  • 2 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • Potato*-
  • 6-8 potatoes cubed (small)
  • 3-4 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • *add ground meat if using meat with potatoes filling.
  • 1 stick melted butter
  • sour cream if desired

Instructions

  1. If using a bread maker for the dough,just throw in all the ingredients and click on the dough setting.
  2. press cancel and take it out before the bread maker will start to heat up.
  3. You can make the dough using a stand mixer with a hook attachment or using hands.
  4. Let the dough rest for about 30 minutes.
  5. Filling-
  6. Mix all the ingredients well.
  7. Fill the steam pot with water and bring to a boil.
  8. Cut a long piece of dough from the side.Roll it in to a long log.
  9. Cut the dough in to 1 inch pieces.Dip and press both sides of pieces into flour.
  10. Roll it out into thin rounds either using a rolling pin or pasta maker.
  11. Place the filling in the middle
  12. Pinch opposite sides together.
  13. Place them on a well buttered steamer disk.
  14. Place on the top of boiling steamer pot.Reduce heat to medium.
  15. Cook for 40 minutes.
  16. Place cooked manti on a serving plate.
  17. Pour melted butter on top and enjoy with green tea! (by Uzbek tradition)
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Giant Cabbage Meatballs over Black Lentils

dsc_0096

Beans and legumes are essential in our diet. Giant cabbage meatballs over black lentils are a perfect combo.
These meatballs can be served with rice, mashed potatoes,buckwheat,beans or lentils.

12 meatballs

About 3 lbs ground beef,chicken,or turkey
1/3 head of cabbage minced
½ onion minced
salt
pepper
1 teaspoon ground cumin
¼ teaspoon cayenne pepper

Mix all the ingredients together and form into 12 giant meatballs.

1 onion chopped
2 carrots small julienne slices
½ red bell pepper small julienne slices
2 tablespoon oil
1 bay leaf
8 oz tomato sauce
¾ teaspoon black pepper
1 tablespoon salt
dash of cayenne pepper
1/3 cup fresh dill finely chopped
1/3 cup cilantro finely chopped
water

Directions:
Heat oil in a dutch oven on medium heat. Add onions,carrots and bell pepper. Cook until soft and golden brown.Add tomato sauce,salt,pepper,cumin,cayenne and bay leaf and cook stirring occasionally for about 4-5 minutes.Arrange meatballs in single layer on top of the vegetables.Add water so it just covers the top of meatballs. Cover and bring to boil.reduce to low and cook for about 25-30 minutes.Add fresh herbs and gently mix with meatballs. Serve over one of the sides mentioned above.

Giant Cabbage Meatballs over Black Lentils

Ingredients

  • About 3 lbs ground beef ,chicken or turkey
  • 1/3 head of cabbage minced
  • ½ onion minced
  • salt
  • pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • Mix all the ingredients together and form into 12 giant meatballs.
  • 1 onion chopped
  • 2 carrots small julienne slices
  • ½ red bell pepper small julienne slices
  • 2 tablespoon oil
  • 1 bay leaf
  • 8 oz tomato sauce
  • ¾ teaspoon black pepper
  • 1 tablespoon salt
  • dash of cayenne pepper
  • 1/3 cup fresh dill finely chopped
  • 1/3 cup cilantro finely chopped
  • water

Instructions

  1. Heat oil in a dutch oven on medium heat.
  2. Add onions,carrots and bell pepper.
  3. Cook until soft and golden brown.
  4. Add tomato sauce,salt,pepper,cumin,cayenne and bay leaf and cook stirring occasionally for about 4-5 minutes.
  5. Arrange meatballs in single layer on top of the vegetables.
  6. Add water so it just covers the top of meatballs.
  7. Cover and bring to boil.
  8. Reduce to low and cook for about 25-30 minutes.
  9. Add fresh herbs and gently mix with meatballs.
  10. Serve over one of the sides mentioned above.
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Ukranian Borscht

Borscht
Borscht
Borscht is a soup mostly made with beets and cabbage. It is a speacialty of Russian and Ukranian cuisine. It’s still a specialty in my family.There is lots of variations how to make borscht, but the base ingredients are cabbage and beets.Most of the time I can cook borscht without any meat or broth(believe me It’s still good) but sometime I would make it with homemade chicken or beef broth.
1 big or 2 small onions chopped
1 big or 2 small carrot shredded
½ green bell pepper chopped
½ red bell pepper chopped
1 small raw beet and 1 cooked beet for really red borscht shredded
4 cloves garlic finely chopped or crushed
8oz. Tomato sauce
3 bay leaves
8 medium russet potatoes peeled and cut into squares
½  of medim size cabbage thinly sliced
2/3 cup flat leaf parsley finely chopped (optional)
2/3 baby dill finely chopped
3 quarts (12 cups) of water,chicken/beef broth with meat
salt and pepper
3 tablespoon oil
Heat oil in large heavy pot on medium-high heat.
Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
Saute for 7 minutes, stirring occasionaly.
Add beets.saute for another 4-5 minutes.
Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
Throw in the potatoes and pour in water or broth.
Season with salt,stir,close lid and bring to boil.
When starts to boil reduce heat to low and cook until potatoes are done.
Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
It is best when served couple hours later.serve with dallop of sour cream , thinly sliced onions and bread.
Optional: to cook Beef or Chicken stock; Bring water to a boil in a big pot,add whole chicken or beef (your choice of meat,ribs ). 1 whole onion and 1 carrot peeled.2 bay leaves and season with salt.cook for an hour on low heat or until chicken is soft and tender.
Vegetarian Ukranian Borscht

Ingredients

  • 1 big or 2 small onions chopped
  • 1 big or 2 small carrot shredded
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 1 small raw beet and 1 cooked beet for really red borscht shredded
  • 4 cloves garlic finely chopped or crushed
  • 8oz. Tomato sauce
  • 3 bay leaves
  • 8 medium russet potatoes peeled and cut into squares
  • ½ of medim size cabbage thinly sliced
  • 2/3 cup flat leaf parsley finely chopped (optional)
  • 2/3 baby dill finely chopped
  • 3 quarts (12 cups) of water,chicken/beef broth with meat
  • salt and pepper
  • 3 tablespoon oil

Instructions

  1. Heat oil in large heavy pot on medium-high heat.
  2. Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
  3. Saute for 7 minutes, stirring occasionaly.
  4. Add beets.saute for another 4-5 minutes.
  5. Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
  6. Throw in the potatoes and pour in water or broth.
  7. Season with salt,stir,close lid and bring to boil.
  8. When starts to boil reduce heat to low and cook until potatoes are done.
  9. Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
  10. Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
  11. It is best when served couple hours later.
  12. Serve with dallop of sour cream,thinly sliced onions/green onions/garlic and bread.
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