Cabbage juice

A pale greenish juice of pressed fresh white cabbage with a slightly sweetish grassy taste, rich in vitamins U and C, for fresh juices and detox.

Cabbage juice is a pale greenish juice of pressed fresh white cabbage, with a specific sulphur-vegetable smell, a slightly sweetish and grassy taste, rich in vitamin U, C and fibre compounds. It is drunk fresh (often mixed with carrot, apple or celery juice), used in detox drinks, while sauerkraut brine is used in dough, pickle soup and as a marinade.

Recipes with this ingredient

Farmer's cheese from sesameEuropean cuisine | Appetizers

The recipe is taken from the collection of recipes by Nastya Ozerova.

Buddha Bowl with Artichokes and HummusPan-Asian cuisine | Breakfast

The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.

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Goral kwasnica with porcini mushrooms and baconPolish cuisine | Soups

Kwasnica - kwasnica or kwasnica. A dish of Polish cuisine, traditionally prepared in the Carpathians. The harsh mountain climate is conducive to rich and hearty hot meals. In 2006, kwasnica was included in the Register of Traditional Polish Dishes. This is a recipe for a simple and hearty soup. It vaguely resembles our shchi, but is closer to eintopfs.

180

Beef with carrot confiture and cabbage jellyItalian cuisine | Main courses

This Italian recipe is a true work of art, where textures and flavors harmoniously blend. Tender beef infused with rosemary aroma meets caramelized carrot confit that reveals the vegetable's sweetness, accented by citrus notes of orange juice and honey. Cabbage jelly made from agar-agar adds an unusual fresh touch and highlights the depth of the dish's flavor profile. The dish is garnished with thin slices of beetroot and watercress salad, giving it elegance and a hint of spice. This culinary composition is not just dinner but a gastronomic journey that delights with its contrasts and refined taste.