Recipe Catalog
Recipes with all the words: 3. Next come recipes that match some of the words
Gurian cabbage is a bright and spicy dish of Georgian cuisine, renowned for its rich flavor and appetizing aroma. This recipe originated in Guria, a region in western Georgia where fermented vegetables are an integral part of traditional gastronomy. Large pieces of cabbage, juicy rings of beetroot, and garlic mixed with hot pepper create a harmonious blend of spiciness and sweetness. The marinade enriched with celery, cilantro, and vegetable oil adds complex flavor depth to the dish. Gurian cabbage perfectly complements meat and vegetable dishes but can also be enjoyed on its own. After several days of fermentation, it acquires a pleasant sourness that refreshes and awakens the appetite. It is not just a snack – it is part of the Georgian culinary soul where simple ingredients transform into a work of flavor art.
9
10
60
Recipe from Marina Martiashvili, brand chef of the Georgian shops "Ojakhuri".
9
20
60
This Georgian recipe has long been native to us: red, bright, spicy, with a distinct aroma of cloves, Gurian cabbage is that flavor and color accent that will definitely not be superfluous on the New Year's table. The recipe from "Dr. Zhivago " is a sprint: from the preparation of the marinade to serving the cabbage on the table takes only 16 hours. What to serve with? Gurian cabbage can complement any meat plate, assist baked goose or suckling pig (vinegar marinade will help to cope with any fatty food), or just leave a dish with cabbage, cut into large beautiful watermelon slices, to appetizingly turn pink on the set table among other snacks. And if among the drinks there is not only champagne, but also homemade liqueurs, then it is generally wonderful .
8
10
30
Freshly baked, filling, aromatic and incredibly tasty - here it is, the ideal weekend breakfast. Khachapuri in Gurian style from the restaurant "Khochu Kharcho", with a filling of suluguni cheese and boiled egg, fits this definition .
12
4
60
Gurian plov is a refined dish of Georgian cuisine with roots in the rich traditions of Guria. This plov differs from classic versions by combining not only the rich flavor of rice but also sweet notes of honey sauce with raisins. This combination makes it special: it is both nourishing and delicate, with a light caramel taste. During cooking, the rice absorbs the aromas of melted butter, while the sweet sauce adds sophistication. Gurian plov is perfect for festive tables as well as cozy family dinners, revealing the richness of Georgian gastronomy. It is served hot, drizzled with a golden sauce that gives the dish an unforgettable depth of flavor.
4
4
30
Lazy cabbage rolls with Beijing cabbage, vermicelli, and chicken gizzards are a modern interpretation of a classic Russian dish created for lovers of aromatic and hearty recipes. Unlike traditional cabbage rolls, this version does not require long cooking or wrapping filling in cabbage leaves. Tender chicken gizzards soaked in spices and soy sauce combine with thin rice noodles to create an amazing texture combination. Beijing cabbage adds lightness and freshness to the dish, while cilantro and lemon provide bright flavor accents. These cabbage rolls are perfect for a cozy family dinner or as an original treat for guests, showcasing the subtle intertwining of Russian cuisine with Asian motifs.
10
4
15
Simple cabbage soup is a traditional Russian dish that embodies the uniqueness of home cooking. Hearty, aromatic, and warming, they originated in ancient times and have firmly rooted in culture as a symbol of simplicity and cozy comfort. Their delicate taste unfolds through the combination of meat broth, fresh white cabbage, carrots, and roots that add a light sweetness and richness to the dish. A slight acidity sometimes added with tomatoes makes the soup even more expressive. This versatile dish can be served in its classic form or enhanced with potatoes or thickened with flour to create new flavor nuances. Cabbage soup pairs wonderfully with sour cream, fresh bread, and herbs, making it an ideal option for lunch or dinner, especially in cold weather.
6
4
30
Mini cabbage rolls made from Beijing cabbage are a delicate dish of Russian cuisine that combines the tenderness of cabbage leaves and the juiciness of chicken mince with the aroma of vegetables and spices. This is a light interpretation of traditional cabbage rolls, where Beijing cabbage replaces the usual white cabbage, making the dish softer and more delicate. The rolls are first fried until golden brown and then stewed in fragrant tomato sauce, absorbing its flavor. The result is a tender, juicy, and rich dish that is perfect for both everyday dinners and festive tables. They can be served with the sauce they were stewed in and sour cream, adding even more depth to the flavor. The simplicity of preparation makes it accessible even for novice cooks.
10
4
60
Dolma for Lent, Lenten. Armenian cabbage rolls with beans.
8
1
120
The basis of Hungarian cabbage soup is a large amount of sauerkraut, and the broth itself is made with smoked pork and bacon. The latter must first be fried in paprika or in a paste made from it - this is what turns ordinary cabbage soup into " Korhejlevesh" .
16
4
60
Daily cabbage soup becomes "daily cabbage soup" after it has been left in the cold for 24 hours. Thanks to this simple trick, the broth will gain flavor and density. It is best to leave the cabbage soup to rest in the cold: if the soup freezes and then thaws, the cabbage in it will become very soft.
14
10
240
The simple taste of fresh boiled cabbage, which, unlike sauerkraut, lacks acidity and intrigue, is noticeably enriched by the broth: its recipe includes beef, onions, fresh tomatoes and three hours of cooking over low heat . Otherwise, this is an everyday, non-committal soup. We strongly recommend preparing fresh cabbage shchi at least a couple of hours before serving and letting it steep, wrapping the pan in a blanket: the interpenetration of flavors will make the soup even richer, and will also add softness to the cabbage, and it will not crunch on the teeth, which is not welcome in classic shchi.
14
6
240
The main thing in this recipe is skillfully prepared cabbage. If you manage to make it bright and moderately juicy, consider it ready. If you don't have the energy to deal with the dough, feel free to use store-bought: both lean and regular. Experiments with puff pastry are also not prohibited - cabbage gets along well with it.
10
10
120
This exquisite salad with red cabbage, rice, and raisins embodies the elegance of French cuisine. The crunchy red cabbage harmonizes with the tenderness of white cabbage, creating a rich texture. The rice absorbs the sauce's aroma, adding softness to the dish, while the sweet raisins contribute an exquisite sweetness highlighted by subtle notes of salt and pepper. French cuisine is known for its attention to flavor balance, and this salad is a vivid testament to that. It can be served as a standalone dish or as a side to meat and fish dishes. Light yet nutritious, it is perfect for a refined lunch or festive dinner. This is not just a salad but a gastronomic journey into the world of refined flavors and textures.
7
2
10
Braised cabbage with tomato puree is a simple yet incredibly aromatic dish that originates from Austrian cuisine. It combines the tenderness of braised cabbage, the rich flavor of tomato puree, and a slight tang from vinegar, creating a rich and balanced flavor profile. Initially prepared as a hearty side dish for meat, it pairs wonderfully with bread, potatoes, or on its own. The caramelized onions and spices give the cabbage a deep, warm taste. Adding toasted flour gives it a pleasant thickness and richness. This dish is perfect for a cozy home lunch or dinner, providing comfort and rich flavor with subtle notes of traditional Austrian cuisine.
7
4
60
