That herbs and garlic make this dish a little east. Very simple dish, quick to prepare, requires no special knowledge. Slice the cabbage and cook, taking care not to burn to just add the ingredients; the result is in any case being awesome.
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.
Georgian cuisine is rich in original soups. This recipe is made based on Sousa — soup of pork with pepper, dill and adzhikoy. Large amounts of meat cut huge chunks — what you need real men. Eating a plate of this soup for lunch, they will not soon be hungry, but he and women to taste.
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.