Marinated mushrooms with cabbage — fairly common combination. Most suitable autumn forest mushrooms — they last longer and have a more intense flavor. It is best to use white, yellow boletus, champignons, boletus, and mushrooms.
Korean dishes are firmly entrenched on our tables. The secret is not only in soy sauce and abundance of hot spices, but also in an incredibly simple way of cooking. Just enough to properly comply with the technology, not to miss the little secret in this dish. Chimcha also has a secret. This is very salty brine, initially without spices. After a good salting cabbage, cabbage greased spices manually. You can take an ordinary cabbage, but Koreans love and Beijing.
Among the countless ways to cook cabbage in Georgian, we will choose the one where the cabbage is cut squares and beet Shinko straws. Greens can choose according to your taste, Georgians prefer celery. For this recipe cabbage turns though crispy outside but a little bland. Pickled vegetables without sweet taste, with a focus on salt and acid.
Cabbage with mushrooms has a terrific taste. Preparing it in the oven, but not before the vegetables is fried in a pan on a hot plate. Quenching process takes from 40 minutes to one hour. The time depends on the hardness and temperature of cabbage in the oven. At the output of cabbage gets nice light brown color and just melts in your mouth.
Sour taste of pickled cabbage in perfect harmony with any meat, so it is a traditional side dish to many meat dishes. This recipe is taken from Latvian cuisine. Cabbage gets well very tasty. The secret is simple — you need lots and lots of carrots. And it certainly rubs on a fine grater. You can, of course, and grate coarsely, but the original is fine.