Recipes With Jaroma Cabbage – This Is How The Vegetable Is Used In The Kitchen

Jarome cabbage recipes: cabbage soup

Soups and stews are not only popular in autumn and winter. This delicious recipe is easy to prepare and low in calories. In addition to fiber, Jaroma cabbage also contains valuable vitamins, calcium, and magnesium. Healthy food can be so delicious. The recipe is designed for four people.

• For the Jaroma cabbage soup, you need about 500 grams of Jaroma cabbage, 4 large potatoes, 1 large onion, 1/4 celeriac, 1 large carrot, and a tomato. In addition, 1 bunch each of parsley, lovage, salt, pepper, and hot paprika and some oil for frying.
• Cut the onion into small cubes and sauté them in oil. When the onions are translucent, add the chopped tomatoes, let them stew briefly, and then deglaze with about 1.5 liters of water.
• Now add the remaining chopped vegetables. Finely chop the herbs and add them to the soup. The Jarome cabbage soup is seasoned with salt, pepper, and hot paprika powder.
• Let the soup simmer over medium heat, stirring occasionally. The soup is ready when the vegetables are cooked. Season with salt and pepper before serving and the delicious meal is ready.

Rice casserole with Jaroma cabbage

The Jarome cabbage is the progenitor of today’s white cabbage. Although Jaroma cabbage has been known for several centuries, it has been forgotten. However, it is now increasingly available in supermarkets. As a rice casserole, it tastes particularly hearty. The following recipe is vegetarian and makes enough for four people.

• For this recipe, you need about 500 grams of Jaroma cabbage, 200 grams of rice, 4 tomatoes, 1 onion, 1 cup of sour cream or sour cream, 1 egg, 100 grams of grated cheese, salt, and pepper, rosemary, thyme and some oil for sautéing.
• Preheat your oven to 200 degrees Celcius. Boil the rice with twice the amount of salted water and cut the cabbage and tomatoes into small pieces.
• Finely dice the onions and sauté them in a little oil until translucent. Then add the cabbage and tomatoes to the pan and let the vegetables sauté until the cabbage has softened.
• Mix the sour cream with the egg and add salt, pepper, and finely chopped herbs. Of course, you can also use dried herbs.
• If you like to eat spicily, you can also add a pinch of chili flakes.
• Stir the sour cream and egg mixture into the steamed vegetables. When the rice is cooked, place it in a greased casserole dish. Spread the vegetables on top and then sprinkle the grated cheese on top.
• Bake the casserole on the middle shelf for about 10 minutes, until the cheese has melted and reached the desired level of browning. A mixed salad goes best with this casserole.

Cole Slaw – Coleslaw made from Jaroma cabbage

In addition to calcium, iron, and antioxidants, Jaroma cabbage also contains valuable vitamin C. A particularly large amount of this is retained when Jaroma cabbage is eaten raw. The Jarome cabbage tastes particularly refined when you prepare it as a cole slaw, i.e. coleslaw. This recipe is enough as a side dish for about 4-6 people.

• For this recipe, you will need about 1 kg of Jaroma cabbage, 2 large carrots, 1 onion, 1 cup of sour cream, 4 tablespoons of mayonnaise, and some salt, sugar, pepper, and vinegar to taste.
• Cut the cabbage leaves into thin strips and the onion into small cubes. Grate the carrots.
• Place the vegetables in the largest possible bowl and knead vigorously with your hands until the cabbage softens and drains.
• You can drain the cabbage water and don’t have to throw it away. It is packed with vitamins and can be drunk as raw juice.
• For the salad dressing, mix the sour cream with mayonnaise and add vinegar, salt, sugar, and pepper to taste. The salad is particularly refined with a pinch of cayenne pepper.
• Serve the salad as a summery main course with fresh baguette bread or as an accompaniment to grilled food.
• You can also make this vegetarian salad vegan if you use soy yogurt instead of sour cream and vegan mayonnaise.