How to cut Chinese cabbage correctly: ways to chop the Chinese vegetable for salad and other dishes, chop into strips with your hands and using electrical appliances, photo by Russian farmer

Not long ago, this vegetable conquered our vegetable market, becoming a favorite product of most families, even those where cabbage is not liked. This vegetable has tender juicy pulp and a less pronounced (soft) taste; the number of recipes with it is constantly growing, but few know how to properly cut Chinese cabbage. Meanwhile, the taste, appearance and texture of the dish as a whole largely depend on the method and type of cutting, so we decided to devote today’s article to slicing petsai.

How to properly chop and shred Chinese cabbage: methods

How to chop Chinese cabbage?
Method No. 1

We rinse the cabbage under running water, holding the head of cabbage with the leaves facing down.
Dry the “Beijing” with a paper or cloth kitchen towel.
Lay out the cutting board on the table.
Remove the top leaves from the cabbage (usually 3-4 leaves are enough).
Place cabbage on the board.
Cut off the bottom part of the Chinese cabbage (about 5cm from the root) and throw it away.
Cut the cabbage in half.
Place one half of the head of cabbage on the board, cut side down.
We begin to make cuts lengthwise in the cabbage at a distance of a couple of centimeters from each other.
Then we chop the head of cabbage crosswise into strips of the required width.

Method number 2

Preparing cabbage using this method is identical to the same procedure in method No. 1.
The only difference is that we make only one cut along the cabbage.
With this type of slicing, the cabbage ribbons will be much longer than in the previous method.

Method No. 3

The third method is to cut the cabbage first in half, and then in half again.
This technique is often used to prepare the national Korean dish, kim chi.

Method No. 4

The fourth method of slicing Chinese cabbage can hardly be called slicing at all, since it involves chopping the vegetable with your hands.
In other words, you simply need to tear cabbage leaves into small pieces with your hands - the size of the pieces directly depends on where this product will be used.

What is incorrect cutting and what are its consequences?

Improper cutting of Chinese cabbage means cutting it into pieces of the wrong size for a particular dish. Simply put, thin shredding of cabbage for Caesar, fine slicing for Kim-Chi - these are all examples of incorrect slicing of Chinese cabbage.

The consequences of this are quite clear - in fact, you end up with a completely different dish, not the one you wanted to prepare. It really can have a completely different taste. For example, if you slice Caesar cabbage too thin, you end up with large, bulky pieces of chicken, halves of cherry tomatoes and a couple of thin strips of Chinese cabbage on your fork. Of course, this will not be the same salad that is served in good restaurants.

So, we told you about the features of correct slicing of Chinese cabbage, about preparing cabbage, what types of slicing there are and for what dishes each of them is used, what equipment is needed for slicing and what the consequences of mistakes in this delicate matter are. We hope our article will be useful to you and your dishes will turn out exactly the way you wanted them to be prepared. We wish you good luck in your cooking!

The variety of dishes made from it can satisfy the needs of even the most demanding gourmet: salted, pickled, fresh, fried, stewed - Chinese cabbage is good in any form.

Shredding techniques

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The shredder can be thin and large.

Cabbage is most often chopped thinly, as it becomes soft and is suitable for preparing any dish. The vegetable is cut in half. Cut each half in turn, and it is advisable to chop at a strict angle. Cabbage leaves will be long if cut strictly at an angle. It is advisable to hold the head of cabbage for guaranteed safety.
Coarsely chopped cabbage will require a long cooking time. It is initially washed. Then the wilted leaves with the upper part are removed and cut into exactly 2 parts. After this, each half of the head of cabbage is coarsely chopped.

Both options for slicing Chinese cabbage with a knife are suitable for preparing various tasty, healthy dishes.

Try cutting Chinese cabbage correctly and see how easy this task is.

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Preparatory stage
How to chop? For pickles
"Kim-chi"
Caesar in large pieces
Checkered

How to shred? Thin straws
Large shredder

Super thin

Despite the relatively recent appearance of Chinese cabbage on the Russian market, this vegetable has managed to gain enormous popularity among domestic housewives. It is excellent as an ingredient for salads, appetizers and main courses of Asian cuisine. Most often, cabbage is bought in winter, when the lack of vitamins is especially acute. The juiciness of the vegetable and its delicate taste are to the liking of even those who do not really like cabbage. However, most housewives do not know how to properly cut “Peking”, and the taste of the entire dish depends on the correctly chosen method. In this article we will look at several options for slicing petsai and tell you a little about the beneficial properties of the vegetable.

Shredding is a fast and universal method of cutting food. This method allows you to obtain straws of the desired thickness. Finely or medium-chopped vegetables can be added to the salad. And when cut thick, it is better to add it to soup and other hot dishes.

How to properly cut Chinese cabbage into thin strips? This procedure is performed according to the following instructions:

The vegetable must be cut along the axis into 2 parts.

One half should be placed on the cut. The product must be held with your hand. Shredding should be done crosswise into thin strips. To make it long, you need to cut it at an angle.

If the work is done carefully, you get a beautiful, neat straw. It is ideal for different types of salad.

Petsai has a huge amount of vitamins and is incredibly beneficial for the body. The vegetable is rich in ascorbic acid, fiber, minerals, proteins and vitamin C. In addition to salads, it can also be used as a component for soups, main courses, and starters. The low calorie content of the product, which is only 15 calories per 100 grams, appealed to most women, because everyone wants to eat not only tasty, but also healthy without harming their figure. By the way, the calorie content of the white cabbage analogue is 30 kcal.

The tender pulp cooks quickly, regardless of the type of dish. You should cook, fry or stew the product for no more than two to three minutes, as this ensures the preservation of vitamins and minerals inside the vegetable.

Many chefs recommend replacing white cabbage with Chinese cabbage. The juiciness of the product radically changes the overall taste of the dish. To get an ideal result, you need to know how to cut petsai correctly, depending on the chosen dish.

First of all, you should prepare everything you need for slicing a vegetable: a cutting board, a large sharp knife, a kitchen towel and a bowl of water will definitely be needed during the cutting process. The cabbage should be washed, holding it upside down, and then dried with a towel.

How to properly cut Chinese cabbage? A photo of this process allows you to understand the basic principles of this work:

The vegetable must be washed, placed on a board, cut off the top with wilted leaves, and then cut lengthwise into 2 parts.
Then you should cut each half lengthwise, in the center, into 2 equal parts.
You need to chop crosswise into large strips.

This product is ideal for heat treatment, for example, for preparing borscht.

For "Caesar"

Caesar salad is made from lettuce leaves, but with Chinese cabbage the appetizer will be tastier, since petsai has juicy pulp. How to properly cut Chinese cabbage for Caesar salad? To make the dish original, you need to use the following method:

The washed, dried vegetable, cleared of spoiled leaves, should be placed on a cutting board. The knife should be sharpened with a medium wide and long blade.
Then the forks need to be disassembled into sheets, washed, shaken off the water and you can cut them.
At an angle, you need to cut off the thick part from all the sheets, leaving only the greens.
Each green piece needs to be cut into 2-4 parts, it all depends on the size of the leaf and the desired cutting.

How to properly chop white cabbage for pickling and pickling, on what days?

How long to cook chicken for soup and other dishes

When should you ferment cabbage according to the lunar calendar?

As for the time of pickling and fermenting cabbage, our grandmothers preferred to carry out this procedure after the first night frosts hit the “cabbage” in the garden (from early October to mid-November).
It was believed that in this way the vegetable completely gets rid of unpleasant bitterness.
Nowadays, many housewives adhere to the same deadlines, since storing cabbage, fermented or pickled in late autumn, is much easier and more convenient - it can be placed on a balcony, unheated veranda or other cool place.
For those who for some reason were unable to prepare cabbage pickles for the winter, you can make them at any other convenient time.
The only point is that if you salt and ferment early varieties of cabbage that have not been hardened, the fermentation process itself will take much longer.
Some housewives today also practice using the lunar calendar in pickling cabbage.
It is believed that the most successful and delicious pickles will be those made during the waxing moon or 5-6 days after the full moon.
The waning moon and the full moon can cause sauerkraut to sour and wither.

How to cut cabbage for pickling?

As for the technique of shredding cabbage for pickling or sourdough, the algorithm for its implementation is as follows:

We peel the vegetable from the top leaves - we leave them to cover the bottom of the jar and cover the top of the cabbage.
Cut out the cabbage stalk from the peeled head of cabbage.
We treat the cutting board with a saline solution to remove all unnecessary microorganisms from its surface.
Cut the forks in half - if necessary, you can cut into 4 or 8 parts.
We take a suitable knife - you can use a special knife for shredding cabbage (chopper) or just take a large knife with a wide blade.
Shred the cabbage across the sliced part of the head.
We chop not finely or coarsely (1-2cm), but not to the smallest stripes, otherwise the cabbage will lose its crunchiness.

Cabbage rolls with 3 fillings

1st filling

Features of growing Japanese cabbage

We need: for 1 kg of Chinese cabbage

600 g turkey thigh fillet (chicken or other meat)
2 pcs onions
100 g rice, boiled until half cooked
1 bunch of dill, optional
ground black pepper, to taste
dried garlic, to taste
salt (at the rate of 500 g of minced meat - 1 incomplete teaspoon of salt)
sour cream for serving

For refueling:

1 piece of onion
1 piece sweet bell pepper
2 pcs tomatoes
dried garlic, to taste
ground black pepper, salt, sugar to taste
1 carrot, optional
2 pcs bay leaves

Preparation:

1. We disassemble the Chinese cabbage into leaves, cutting off the previously roughened edges,

pour boiling water and leave for 5-10 minutes.

Then drain the water, wrap it in a roll and squeeze out the water by pressing on the middle of the roll,

and then straighten the sheet. If necessary, cut off the remaining thickening from the sheet, or beat it with a hammer.

2. Pass the meat and onions through a meat grinder into minced meat. Then add boiled rice, salt, pepper to them, mix and cover with film so as not to dry out.

3. For dressing, fry the chopped vegetables in the following sequence: onions, peppers, tomatoes, season with salt, sugar, garlic.

4. When the dressing is ready, remove 1/2 of it and put it in the minced meat, mix everything well.

5. Form the cabbage rolls: from the roughened edge, lay out the minced meat and wrap it in a roll, tucking the ends into the middle.

Place the finished cabbage rolls onto the frying material that remains in the frying pan.

Pour the other half of the dressing on top of the cabbage rolls, add water to cover them, cover with a lid and simmer over low heat for 40 -50 minutes.

2nd filling

We need: 10 sheets of Chinese cabbage

500 g chicken fillet
150 g champignons
1-2 pcs cherry tomatoes
2-3 tbsp. cottage cheese
dill greens
salt pepper

For filling:

2 tbsp. tomato paste
1-2 cloves of garlic
water
salt

Preparation:

1. Prepare cabbage leaves as in the previous version.

2. For minced meat:

Grind the meat through a meat grinder.
mushrooms, tomatoes - cut into small cubes, finely chop the greens.
We combine all the listed products, add cottage cheese, salt, pepper and mix into a homogeneous mass.

3. Place the formed cabbage rolls in a baking dish.

4. To fill, mix tomato paste with water, salt and pepper, mix, and then pour in the cabbage rolls.

Bake in an oven preheated to 180 degrees for 1 hour. Serve with sour cream and herbs.

3rd filling

We need: for 1200 g of Chinese cabbage

200 g minced beef
400 g minced pork
100 g rice
2 tbsp. tomato paste
1 piece sweet pepper
1 onion, medium size
1 carrot, medium
4-5 cloves of garlic
greens to taste
1 tsp salt
1 tsp dried garlic
1/2 tsp. paprika, optional
1 tsp ground black pepper
5 tbsp. vegetable oil
0.5 l water

Preparation:

1.Rinse the rice and pour boiling water over it, leave to evaporate.

2. Prepare cabbage leaves as in option 1.

3. Cut the vegetables into thin strips and fry in vegetable oil until the vegetables are soft, season with tomato and salt. Fry for a couple of minutes. Divide the frying in half: put the 1st part in the minced meat, add water to the 2nd part, season with spices and bring to a boil.

4. Add rice, chopped herbs, salt, pepper, dried garlic to the minced meat and mix, beat lightly. Divide the resulting minced meat into parts equal to the number of sheets and form cabbage rolls.

Place the cabbage rolls in the mold, fill with filling, cover with foil and place in the oven for 1 hour, temperature 200 degrees. We make holes in the top of the foil to allow steam to escape.

After the liquid boils (40 minutes), reduce the heat, after the time has elapsed, remove the foil and keep in the oven for another 5-7 minutes (increase the heat) to obtain a golden brown crust.

What to cook from Chinese cabbage

Before cutting Chinese cabbage, the product is thoroughly cleaned of outer leaves. Then the head of cabbage is cut lengthwise into several strips.

Recipes with Chinese cabbage are varied. For example, vegetable leaves are chopped, chopped radish roots and green onions are added. Sprinkle a light salad with apple cider vinegar. Season the dish with olive or sunflower oil.

Helpful Tips:

Peking goes well with cucumbers, tomatoes, bell peppers, boiled eggs and various types of meat.
To dress salads, light sauces, sour cream, olive or sunflower oil, and mayonnaise are used.
Petsai is fried in a frying pan with oil, stewed, steamed for side dishes, and wrapped as a filling.
The vegetable is good in soups, stews, casseroles and pies.
Cabbage rolls from Chinese cabbage are prepared without boiling the leaves; the processing consists only of a short scalding with boiling water.
The filling for the leaves can be any: meat, fish, vegetable, mushroom.
The cooking time should be 5-6 minutes, otherwise the leaves will become soft and lose important ingredients.

Chicken salad

A delicious Chinese cabbage salad with chicken is prepared from coarsely chopped vegetables.

Ingredients:

medium cabbage - 1;
corn - 1 can;
hard-boiled eggs - 3;
chicken fillet - 1;
mayonnaise.

Preparation:

Finely chop the pekinka.
Chop the eggs.
Add corn and eggs to the cabbage.
Boil the chicken fillet.
Tear into fibers with your hands.
Connect the components.
Season with mayonnaise.

Traditional Asian cuisine dishes with Chinese cabbage are prepared from fermented, pickled or pickled vegetables.

Korean-style Beijing cabbage

The advantage of the preparation method is that the product is well stored under a layer of brine for up to a month.

Components:

1 Beijing;
12 teeth garlic;
12 pcs. chili pepper;
2 tbsp. l. salt;
3 pcs. allspice peas;
1 bay leaf;
1 l. water.

How to cook:

Wash the cabbage.
Cut into halves.
Boil water, dissolve salt in it, cool.
Place the Pekinka into a saucepan and add brine.
Press down with a press and leave at room temperature for 10 hours.
Wash and cut the chili pepper. Peel the garlic.
Place 10 cloves of garlic, 12 chilies and 4 tbsp in a blender. l. brine.
Beat until smooth.
Remove the pekinka from the brine and squeeze it out.
Wear gloves to prevent your hands from burning.
Coat all the cabbage leaves with the pulp.
Transfer to a container.
Add black pepper, 2 cloves of garlic, bay leaf.
Pour in some of the brine.
Place in the refrigerator for 3 days.

Korean-style Beijing cabbage contains a lot of hot pepper and salt. It is not recommended to abuse this snack, especially if you have diseases of the gastrointestinal tract, heart and blood vessels.

How to marinate

Ingredients for cooking:

Beijing - 1 kg;
carrots - 200 gr.;
garlic - 6 cloves;
sunflower oil - 150 ml;
salt - 1.5-2 tbsp. l.;
vinegar - 100 ml;
sugar - 2 tsp;
coriander - 1 tsp.

How to cook:

Remove outer leaves from Chinese cabbage.
Cut into 4 parts.
Chop coarsely.
Grate the carrots on a Korean vegetable grater.
Finely chop the garlic.
Mix vegetables and coriander.
Prepare the marinade from vegetable oil mixed with vinegar.
Add sugar and salt.
Warm up.
Pour hot liquid over cooked vegetables.
Mix everything.
Let cool. Place in the refrigerator for 8 hours.

How to chop cabbage in a food processor?

How to shred cabbage in a food processor? Each food processor comes with instructions for its operation, which clearly and clearly describes, and sometimes shows, how to use the device for chopping vegetables. As a rule, combines with a slicing function have special attachments for various types of vegetables. So, the algorithm for cutting cabbage in a food processor:

We fix a suitable nozzle in the upper part of the bowl and cover it with a lid with a hole on top. Above the hole there is often a special trench into which we actually place the vegetables. Since the gutter is quite small in size, we first cut the cabbage into suitable pieces. Set the combine to the desired mode and turn it on. When the nozzle begins to rotate under the lid, carefully lower a piece of cabbage into the hole in the lid. Presses the cabbage on top with a special press. Repeat the procedure with all the cabbage.

Using a vegetable cutter

Electric kitchen gadgets allow you to chop vegetables quickly and thinly:

Blender.
Meat grinder with a special attachment.
Food processor.

Working with such devices is carried out as follows:

The vegetable must be cut into small pieces to allow free passage into the loading hole.
It is necessary to assemble the electrical appliance, install a nozzle with a shredder of a suitable size.
It is necessary to turn on the equipment, insert the cabbage one by one into the loading window and press it using a pusher against the rotating shredder.

These are the main ways to properly cut Chinese cabbage. All dishes use their own methods. Please note that the product cooks quickly, so it should be added at the end of cooking.

How to properly chop cabbage with a vegetable cutter and a special knife

Today, home cooks are increasingly turning to cutting aids to make cutting cabbage faster and easier. Among the numerous devices, the most popular are vegetable cutters or, as they are also called, shredders.

They look like Korean salad graters, but with a flat attachment with 1, 2 or 3 blades installed in a herringbone or wedge pattern.

The grinding process here is very simple:

We cut the washed and dried forks, cleared of the top leaves, into quarters, if the head of cabbage is small, then in half, and if it is very large, then cut each quarter in half.
Next, we chop the cabbage simply, like on a grater. We hold the shredder with one hand and rub the cabbage against the blades with the other, but while maintaining safety!

Video: how to shred cabbage using a vegetable cutter

We must not forget that the blades of the vegetable cutter are very sharp and your fingers should be kept away from them. Or use a special holder.

Special knife

Another option for mechanical slicing of cabbage is a special knife that looks like a cheese grater, but with two flat blades. The principle of shredding here is almost identical to the previous one, with the only difference that now you need to hold a whole forkful of cabbage and cut the straws with a knife.

This method is less effective than shredding with a vegetable cutter, but it is safer and has its fans.

Potato peeler

This cutting method can be considered innovative. The method of slicing cabbage is quite effective, but the strips are very thin and can only be used for salads, or for quick stewing as a filling for pies or children's dishes.

Preparatory stage

It is not recommended to wash your petsai by placing it completely inside a deep bowl filled with water, as it may absorb too much liquid. It is imperative to remove the top three leaves, as they are usually already withered and dirty. After this, five centimeters of the lower end of the head of cabbage is cut off and thrown away.

It is important to pay attention to the preservation of the white part of the leaves, which is the juiciest and contains most of the vitamins

Features of cutting for "Caesar"

Caesar is a classic salad made from lettuce leaves. If desired, you can use a juicier and softer Peking, which will only improve the taste of the dish.

Cutting can be done in large pieces or checkers. If you cut a vegetable into large pieces, only the green part of the leaf is used. If you plan on cutting with a checkerboard, feel free to use the entire head.

Harm and contraindications

Harm is the other side of benefit. Chinese cabbage is simply loved by numerous insect pests. This crop is heavily irrigated with pesticides and insecticides.

Important! Tight, closed heads of cabbage serve as a kind of trap for chemicals poured onto the plants. If the housewife is too lazy to thoroughly rinse each leaf, then the family and guests risk being treated to an impressive dose of chemicals. Read below how to avoid poisoning and properly prepare curly leaves for food

Read below how to avoid poisoning and properly prepare curly leaves for food.

Like other cabbages, our heroine contains substances that interfere with the absorption of iodine by the thyroid gland and disrupt the production of thyroid hormones. Long-term continuous consumption of Chinese cabbage (as well as broccoli, cauliflower and cabbage) can provoke the growth of thyroid tissue and the occurrence of goiter.

If you have recently become a mother, then you need to know that all species from the Cruciferous family (radish, turnips, kohlrabi, bok choy, broccoli, cauliflower, white cabbage and Chinese cabbage) can cause colic and gas formation in the baby when breastfed. During breastfeeding, avoid these foods or at least reduce them in your menu.

The most delicious Chinese cabbage salad with chicken without mayonnaise

An incredibly tasty appetizer that will suit any meal. The vitamin content is simply off the charts. The delicious combination of fried chicken breast with juicy vegetables, sesame seeds and olive oil dressing is to die for. And most importantly, the preparation is so simple that any novice housewife can do it. Let's cook!

Let's take for the recipe:

Beijing cabbage – 400 g
Chicken fillet – 300 g
Bell pepper – 1 piece
Flax seeds – 2 tbsp.
Sesame seeds – 1 tbsp.
Green onions – 1 bunch
Salt, pepper mixture - to taste
Olive oil – 8 tbsp.
Wine vinegar – 3 tbsp.
Mustard – 2 tsp.
Soy sauce – 3 tbsp.

Preparation:

1. At the preparatory stage, you need to chop all the ingredients so that you can assemble the salad in one bowl.

Cut the chicken fillet into slices. Lightly pound the meat with a mallet. Salt and pepper each piece on both sides.

Heat a frying pan and add a tablespoon of olive oil. Fry the pieces for 2-3 minutes on each side and place on a plate. Cover with a lid and let cool until warm. Then cut the meat into strips.

2. Remove seeds and stem from sweet bell peppers. Cut into small pieces.

3. Lightly fry sesame and flaxseed in a preheated frying pan without oil. Be sure to stir constantly to prevent the seeds from burning.

4. Now prepare the dressing. Pour 8 tablespoons of olive or any other vegetable oil to your taste into a bowl. Add 2 teaspoons of mustard and 3 tablespoons each of wine vinegar and soy sauce. Mix well.

5. All that remains is to cut the Chinese cabbage into thin strips. To do this, first wash the head of cabbage, dry it and cut it into two pieces lengthwise. Then cut each half into 3 pieces.

6. Now carefully cut the head of cabbage into thin strips.

6. All that remains is to finely chop the green onions. Now you can assemble the salad.

Place the Chinese cabbage into a bowl. Send the chicken for it. Add the sweet bell peppers and pour the olive oil dressing over the bowl.

Mix the crushed ingredients well and add the green onions to the bowl.

7. Gently stir the mixture and let it brew for 30 minutes. You can serve the prepared salad. Bon appetit!

This treat flies off the table in 5 minutes. Everyone loves crispy, juicy food. The ingredients fit together perfectly. Everyone chews hard and enjoys. Be sure to prepare! It'll be cool)))

Rules of care

After washing the cutting device, be sure to wipe it dry with a towel. It is not recommended to use abrasive or metal sponges when cleaning the blade. Regular dish detergent, running water and a soft sponge will do. You can store the product either on the shelf where the knives are stored or in a kitchen drawer in a separate box. The higher quality the stainless steel, the easier it is to care for the product, since stainless steel tolerates frequent washing. It is not recommended to wash this knife in the dishwasher.

Some people find it more convenient to use a knife with two blades to cut cabbage, while others prefer a hatchet, grater or food processor for chopping. In any case, one must always proceed from the characteristics and needs. For example, a left-handed person most often chooses the most automated cutting method, since most cutting tools are not suitable for him. A properly selected knife will save effort and time spent on cooking.

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Do I need to wash cabbage?

White cabbage

As a rule, they are not washed. Usually, the top leaves, contaminated, wilted and pest-affected, are removed from it, getting to clean and fresh ones. It is recommended to remove and discard the stalk, as it is a source of nitrates.

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Step-by-step instructions on how to keep vegetables fresh at home

For longer storage of Chinese cabbage, it is best to use the freezer. Thus, fresh vegetables can be preserved in the freezer until the New Year and beyond.

How to prepare:

First, you need to carefully sort out the cabbage and remove dry, damaged and rotten leaves.
Then remove hard growths at the base, finely chop, and place the chopped leaves in special containers or plastic bags.
After this, carefully place the filled containers in the freezer and remove them from there as needed.
Frozen cabbage must be used immediately, that is, the entire portion at once. Repeated freezing will lead to loss of taste and ruin its appearance.

You can extend the freshness of just purchased Chinese cabbage by placing it on a glassed-in loggia or in the refrigerator.

To do this, you need to wrap the heads of cabbage in several layers of cling film, each separately.
To prolong freshness, cabbage packaged in this way must be checked from time to time, missing leaves removed and packed in new cellophane.

It is better to store whole heads of cabbage in the refrigerator in the “freshness zone”, which is located above the freezer. In this case, they will be able to maintain their taste for 15 days. On a glassed-in loggia, cabbage can be stored at a temperature not lower than 0 degrees, packed in the same way as for storage in the refrigerator.

Storing Chinese cabbage in winter in a city apartment is not at all difficult, the main thing is that it initially has a good appearance and is not spoiled. The degree of maturity of the head of cabbage plays a key role in this. It is best to send cabbage for the winter with elastic, dense heads and juicy green leaves.

To store cabbage in an apartment, it is better to take late and mid-late varieties of cabbage: Russian size, Vorozheya, Asten, Knyazhna, Bokal, Kudesnitsa, Polukochannaya. The ripening time for such cabbage varies from 60 to 80 days, and its harvesting, as a rule, occurs in September.

You need to look through the cabbage, which is located on the glassed-in loggia, once every 2 weeks. If spoilage is detected, the missing leaves are completely removed and the used packaging material is replaced with new one. The maximum shelf life of fresh Chinese cabbage under optimal storage conditions is 3 months.

Considering that Chinese cabbage has very beneficial properties, it should be consumed by everyone who has no contraindications to it. What are the benefits and harms for the body, can this vegetable be given to animals, consumed for pancreatitis, gastritis, breastfeeding, and also what is the difference between Peking cabbage and other varieties of cabbage and iceberg lettuce - read on our Internet portal.

Is it possible to eat young leaves of Chinese cabbage?

Beijing cabbage has more tender and juicy leaves than Chinese cabbage. In addition, the Beijing plant ultimately forms a loose head of cabbage, while the Chinese plant does not form such a head of cabbage, only a rosette of large and juicy leaves. In Peking, young leaves, petioles, and, of course, the head of cabbage itself are eaten.

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How to prepare Chinese cabbage and bean salad

This salad uses Chinese cabbage, canned beans, and smoked chicken. We don't need to cook or fry anything. That is why it only takes 15 minutes to prepare the snack. We made all the cuts and seasoned with mayonnaise. This dish can be prepared for dinner or treated to friends when meeting. But, believe me, everyone will like the dish on the festive table and will take its rightful place.

Let's take for the recipe:

Beijing cabbage – 400 g
Cucumber – 1-2 pcs.
Smoked chicken – 250 g
Canned beans – 360 g (1 can)
Garlic – 1 clove (large)
Frozen dill – 1 tbsp.
Mayonnaise – 2 tbsp.

Preparation:

1. Take half a head of Chinese cabbage (400 g) and cut into small pieces. Place in a large bowl in which you will cook the food.

2. Cut one large cucumber or two small ones into thin strips. Place in the same bowl.

3. Peel the chicken leg, remove the bones and cut into small cubes. Add to pekinka and cucumbers.

4. Remove the liquid from the jar of beans and transfer the contents to a common container.

5. Add dill (fresh or frozen), and also pass a clove of garlic through a press.

6. Now all that remains is to season the salad. Mayonnaise works best for this recipe.

7. The food turns out very tasty and satisfying. It has a pleasant smoked aroma and taste, and a clove of garlic with mayonnaise gives it a slight spiciness. Bon appetit!

The dish is easy and quick to prepare and everyone eats it with great pleasure. Dear hostesses, prepare a salad with Chinese cabbage and beans. It's really very tasty.

Why is it important to do it right?

It has long been known that the taste of a dish greatly depends on the cutting . Try, for example, to imagine a Caesar salad, in which the same volume of chicken is cut as in Olivier, quail eggs are finely chopped and not cut in half, and cherry tomatoes are even cut into small cubes. It is unlikely that it will be similar to the dish that everyone knows and many love so much.

In addition to taste, cutting also determines the appearance of the dish and its texture, which are so important to preserve if the dish is being prepared for the arrival of guests, for a beloved family, or for a holiday table. Ultimately, cutting it incorrectly can result in some of the cabbage being wasted.

How to chop?

There are several methods for cutting Peking, the choice depends on the dish to be prepared.

For pickles

To prepare petsai pickles, the finished fork is first cut in half, and then each half is cut into two more pieces. This way you get four pieces that are optimal in size and shape for salting.

"Kim-chi"

This dish came to us from South Korea; its peculiarity lies in its spicy-hot taste, achieved by fermenting Chinese cabbage in a special brine. In this case, Petsai is cut as follows: the head of cabbage should be rinsed with the cut point facing up so that the water passes through the vegetable and does not remain anywhere deep between the leaves. This prevents the dish from becoming watery. Then the fork is shaken off and dried with a paper towel or a regular kitchen towel.

The cabbage is placed on a board and cut along the vegetable, not reaching the leaves, which are divided into two parts by hand, which will ensure the safety of the leaves. Next, the process is repeated with each half, resulting in four equal parts, which are kept in a special composition, after which they are seasoned with a spicy pepper-garlic mass.

"Caesar"

Everyone knows the recipe for this dish, the main ingredient of which is lettuce leaves, but when this ingredient is replaced with pestai, the salad becomes richer and radically changes the taste for the better. In total, there are two ways to cut Chinese cabbage for this salad.

Large pieces

To get the classic look of Caesar salad, professional chefs recommend cutting the leaves larger. After washing, drying and clearing the top wilted layer, the head of cabbage should be placed on a cutting board and the upper ends of the leaves should be cut off. For work, you should use a well-sharpened, long knife. Next, you need to separate the cabbage into separate leaves, rinse them additionally and then shake them off.

For the salad, only the green part of the Chinese cabbage is required, so you need to cut off the lower white part from each leaf, while holding the vegetable diagonally. The unnecessary part can either be thrown away or added to other dishes. When the leaves are ready, each is cut into pieces, three or chesters, depending on the size and final result.

Checkered

This method is optimal not only for Caesar salad, but also for other types. This will result in a dish with a mild taste and crispy filling. A head of Chinese cabbage, ready for slicing, is placed on a board and cut in half along the growth of the leaves. Next, one of the parts is cut into strips about two centimeters wide along the body. Then the petsai is cut into strips of the same width, but already across the length. This produces neatly cut cubes, ideal for any salad.

Another popular way to cut Chinese cabbage for salads or appetizers is the option applied to leaf lettuces such as romaine or iceberg. You just need to tear the leaves of Chinese cabbage into small pieces with your hands.

Checkered slicing

This cutting option will be smaller. As a result, the taste of the dish will soften.

At the first stage, the petioles are cut from the cabbage fork, at the same time retreating a few centimeters from the edge.
Now the head of cabbage is divided in half.
Take only one half and cut it lengthwise into 2-centimeter strips.
At the next stage, each strip is cut into medium-sized cubes.

As you can understand, this cut is smaller in size and will soften the taste of the Caesar salad.

conclusions

Food processors of various capacities and configurations have become a fixture in our lives; they help quickly process any product - from meat to delicate berries. When preparing large quantities of vegetables for the winter, such mechanical assistants become indispensable: in a matter of minutes they chop, grind or grate so many products that you would have to spend a whole day doing it manually.

Without a blender, the housewife would hardly be able to quickly prepare an original dessert for a large family, and a vegetable cutter helps chop ingredients for her favorite salad, where all the ingredients will be the same consistency in the form of, for example, ideal-sized cubes. In order for the combine to serve for a long time and without breakdowns, it is necessary to treat household appliances with care, wash the components and carry out timely preventive inspection of rotating parts.