Mostly in our country, much attention is paid to white cabbage. This is not surprising, for the vegetable has taken root well in the European part of the country, can grow abundantly in the summer warm period. To produce Peking cabbage with the same success can be much more difficult. The
fact is that Chinese cabbage likes wet tropical plantations more. In a cold land, this type of vegetable can not tolerate climate change.
Peking cabbage is brought to us from abroad
.
The cost of the vegetable is more expensive than white cabbage. Probably, this plays an additional role in the demand for the vegetable in our market.
But, nevertheless, we encourage you to include Peking cabbage in your diet. Let’s tell you about how to make a delicious casserole from this vegetable.
Ingredients for Peking casserole:
- Peking cabbage – 700 g;
- parsley – a bundle;
- onion – pcs;
- mozzarella cheese – 70 g;
- carrots – pcs;
- vegetable oil – 30 ml;
- pepper – pcs;
- starch – tbsp. l.;
- eggs – 3 pcs;
- garlic – 2 cloves.
Preparation of Peking casserole:
Coarsely chink Peking cabbage, cut into small squares onion. Peel off the top layer of carrots, chop them on medium grater cutters. Onion
fry in a frying pan in a small amount of vegetable fat. After a minute to the onion add carrots. At this time, peppers are peeled from the insides, cut into large pieces.
Put the pepper to the fried vegetables, bring the mixture to a soft state. Pour starch, salt and ground black pepper to taste to the cabbage.
Add
eggs to the chopped vegetable, mix the ingredients.
Add the fried vegetables to the Peking cabbage, mix the ingredients again. Reheat the pan with vegetable oil, move the vegetable mixture to the surface.
Under a lid, stew the vegetables for 15 minutes. Then turn the casserole, repeat the process of stewing. Chop mozzarella on a fine grater, sprinkle on the top of the casserole, wait until the cheese melts.
In addition, chop finely parsley and sprinkle the cheese cap of the casserole
.
You get a vegetable tasty dish for every day.
