Dishes and side dishes from fried vegetables Technology of cooking dishes and side dishes from fried vegetables. Presentation "dishes and side dishes from boiled and stewed vegetables" Dishes from boiled vegetables pm 01 presentation

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Vegetables are fried in the main way and deep-fried. Cut the vegetables before roasting. Zucchini, pumpkin, tomatoes, eggplant after cutting breaded in flour. Fry vegetables in the main way with any fats. Prepared vegetables are placed on a frying pan or baking sheet with fat heated to 140-150 ° C, and fried until cooked and a crispy crust forms.

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Fat take 4-5 times more than vegetables. The dishes are half filled with fat, as it can foam a lot, heat it up to 180-190 ° C and immerse the prepared vegetables. Deep frying time 2-8 min. Fried vegetables are used as an independent dish and as a side dish.

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Deep fried potatoes

Potatoes are cut into cubes, strips, slices, cubes, balls, shavings, washed and dried well. Prepared potatoes are placed in hot fat up to 180-190 ° C and fried until golden brown and cooked. The frying time depends on the temperature of the fat and the shape of the cut. Ready potatoes are taken out, allowed to drain fat, sprinkled with fine salt and shaken. It is impossible to salt the potatoes before frying, as they soak and the fat foams a lot. Potatoes cut into sticks, slices, cubes, balls and deep-fried are called french fries. Potatoes cut into strips are called pie. They use it as an independent dish and as a side dish. On vacation, potatoes are placed on a plate with a paper napkin, decorated with sprigs of parsley.

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Swollen potatoes (soufflé)

Potatoes are cut into slices 3-4 mm thick, washed and dried. Prepared potatoes are first immersed in fat, heated to 120-130 ° C, and lightly fried so that a golden crust does not form, while a dense film forms on the surface due to starch gelatinization. Then the potatoes are transferred to fat heated to 180-190°C and fried. Potatoes puff up as the moisture inside the pieces turns into steam. The fried potatoes are taken out with a slotted spoon, sprinkled with salt, shaken. Use as an independent dish and as a side dish.

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Fried zucchini with boiled potatoes

Zucchini peeled and grains are cut into slices 0.5-1 cm thick, 2-3 pieces each. per serving, breaded in flour mixed with salt, put on a heated baking sheet with fat and fried in the main way until golden brown on both sides, brought to readiness in the oven. When vacationing, put zucchini on a plate or portioned pan, put boiled potatoes next to it, pour over sour cream or milk sauce, sour cream, sour cream with tomato, sprinkle with herbs. Fried zucchini can be released without potatoes, in this case, the rate of laying zucchini increases. Sometimes fried zucchini is used as a side dish. They are cut into slices or cubes.

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Carrot cutlets

Carrots are chopped into strips or passed through a vegetable cutter, put in a deep bowl, water, broth or milk and butter are added, and simmered until almost cooked. Then pour semolina with stirring, boil. The resulting mass is cooled to 40-50 ° C, raw eggs, salt and grated cottage cheese are added, everything is mixed well. You can cook cutlets without cottage cheese, and replace semolina with thick milk sauce, semolina. The resulting mass is cut into portions, breaded in breadcrumbs, shaped into cutlets. Before the holiday, the cutlets are placed on a heated baking sheet with fat, fried on both sides and fried in an oven. When you leave cutlets put 2 pcs. per serving on a plate or serving dish, pour over with butter. Sour cream, milk or sour cream sauce are served separately in a gravy boat.

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Potato cutlets

First prepare the potato mass. To do this, peeled potatoes are boiled, dried, rubbed hot, then cooled to 40-50 ° C, raw eggs are added and mixed well. Passionate onions can be added to the mass - 10-15 g, respectively, for the greatness of the dish. The resulting mass is cut into portions, breaded in breadcrumbs or flour and shaped into cutlets. The prepared semi-finished product is placed on a heated baking sheet with fat, fried on both sides and roasted in an oven. When you leave, put 2 pcs. on a plate or a la carte dish, pour over with butter or add sour cream, onion, mushroom, tomato sauce. Sour cream is served separately.

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Potato croquettes

Wipe hot boiled potatoes, add 1/3 of the flour according to the recipe, raw egg yolks, butter and mix. The resulting mass is cut into balls, pears, cylinders (3-4 per serving), breaded in flour, moistened in egg white and breaded in breadcrumbs. Fried croquettes in a large amount of fat (deep-fried). Mushrooms can be added to the mass for croquettes. On vacation, croquettes are placed on a portioned dish or plate, decorated with sprigs of parsley, poured with butter. Separately, in a gravy boat, tomato, mushroom, red sauce with onions and gherkins, and onions are served. Croquettes can be used as a side dish, in which case they are made smaller.

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Workbook.

Name the rules for roasting vegetables in the main way. Why can't vegetables such as beets, carrots, turnips be fried raw? Explain the reasons for the appearance of a golden crust on the surface of vegetables during frying. Why is the consumption of fat for potatoes 3-5% of its mass, and boiled - 6-7%? Draw up a technological sequence for the preparation of potatoes, fried from raw and boiled. Draw up a technological sequence for the preparation of deep-fried potatoes.

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List the assortment of dishes from vegetable masses. Draw up a technological sequence for the preparation of carrot cutlets. Indicate the temperature for frying potatoes depending on the method of frying: main - ..., deep-fried - ..., in the oven - ...? Why, for frying, is the main way potatoes are placed in a pan heated with fat, and not in a cold one? Why are potatoes salted at the end of frying and not at the beginning?

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cooking from vegetables and mushrooms

Lecturer KSAEI SPO "KSHK"

L.V. Turysheva

Vegetable classification

• Root crops: beets, carrots, radishes, turnips, horseradish, celery, radishes;
• Cabbage vegetables: white cabbage, red cabbage, Savoy, Brussels, Beijing, kohlrabi;
• Onion vegetables: onion, green onion
• Pumpkin vegetables: pumpkin, zucchini, squash, cucumbers,
• Tomato vegetables: tomatoes (tomatoes), eggplant, capsicum (hot and sweet);
• Legumes: beans, beans, lentils, green peas
• Cereals: corn
• Salad, spicy and spinach vegetables: lettuce, asparagus, artichokes, rhubarb.

Mechanical cooking of vegetables

• Sorting, grading vegetables.
• washing vegetables
• cleaning vegetables
• Slicing vegetables

a-d, f, g - carb knives

e - double-sided cutting spoon

h - crescent

and - noisette

k- kitchen universal

l - scissors to give the product a flat cut

Education in nutrition

• sources of vitamins, carbohydrates, minerals, organic acids;
• fiber and phytoncides contribute to better digestion;
• pectin substances, turning into pectin, contribute to the removal of toxic substances from the body, incl. radionuclides;
• contain substances that have an anti-sclerotic effect (especially greens);
• the content of flavoring, coloring and aromatic substances contributes to increased appetite and a variety of nutrition;
• in combination with meat, fish increase the biological value of dishes.

• Depending on the heat treatment, they are divided into
• boiled,
• poached,
• fried,
• stewed,
• baked.

• Released as independent dishes, side dishes.
• Vacation temperature 65 - 70°С

Cooking vegetables

• Cooking in the main way, steamed, in combi steamers;
• Admission;
• Frying in the main way, deep-frying;
• Extinguishing
• baking

Dishes and side dishes from boiled vegetables

Rules for cooking vegetables

• 1. Lay in boiling salted water (except for green peas, beets, carrots).
• 2. Cook: - with the lid closed: potatoes, carrots (to preserve vitamins); - with the lid open; green beans, peas, spinach leaves, asparagus, artichokes, cabbage (to preserve color).
• 3. Potatoes, beets, carrots, cabbage, asparagus are boiled at a low boil, based on a liquid of 0.6 - 0.7 liters per 1 kg of vegetables.
• 4. Green peas, bean pods, spinach leaves are boiled in a rapidly boiling liquid, in large quantities (3-4 liters per 1 kg of vegetables).
• 5. Dry potatoes after boiling.
• 6. Dried vegetables for swelling are poured with water for 1-3 hours, boiled in the same water.

• !Potatoes and carrots are best steamed.

Potato boiled

• We clean the prepared potatoes, wash them, lower them into boiling salted water, close the dishes with a lid, bring to a boil and cook at a low boil until tender. Then the water is drained and the potatoes are dried, for this the dishes are covered with a lid and put on a less hot stove for 2-3 minutes. Steamed potatoes have the best taste properties. Boiled potatoes should not be stored, as they quickly darken and impair their taste. Boiled potatoes are used as an independent dish and as a side dish.

• Boiled and dried potatoes are wiped very hot (not lower than 75-80 ° C), oil is added, hot (almost boiling) milk is poured in 2-3 doses and thoroughly whipped until fluffy. Whipping the mashed potatoes is a must, although many do not follow this procedure, which leads to a significant decrease in the taste of the mashed potatoes.
• To delay the curing of mashed potatoes when cooling, when cooking (i.e. in a very hot state), flavor it not only with hot milk (or hot cream) and butter, but also with fresh eggs (preferably only yolks), and vegetable oil ( refined sunflower or olive; from half the amount of added butter to an equal amount). This contributes to the preservation of both the taste and the consistency of the puree.
• Puree is used as an independent dish and as a side dish for meat and fish dishes. When serving on the surface of the puree, a pattern is applied with a knife or a spoon and a piece of butter is placed.
• When rubbing a hot potato, the cells of its tissues remain intact, the paste does not flow out of them and the mashed potatoes do not become sticky. When the potato is cooled, the pectin solidifies, sticks together the cells, the membranes of which break when rubbed, the paste flows out and the puree acquires an unpleasant sticky consistency.

Algorithm for preparing potato mass

• 1. Perform the primary processing of potatoes.
• 2. Place in boiling salted water.
• 3. Cook until tender with the lid closed.
• 4. Drain the decoction.
• 5. Dry on the edge of the stove for 2-3 minutes.
• 6. Wipe hot.
• 7. Cool down to 40-50ºС.
• 8. Introduce raw eggs, pre-processed.
• 9. Mix thoroughly.
• 10. Use for cooking.

boiled cabbage with butter or sauce

• The head of cabbage is cleaned, washed, the stalk is cut out so that the leaves hold on and do not separate. After that, they are cut into pieces (¼ of a head of cabbage and smaller), placed in a saucepan, poured with boiling salted water, boiled until cooked with the lid open so that the color of the cabbage does not change. Before vacation, cabbage is stored in a hot broth for no more than 30 minutes. Ready cabbage is taken out with a slotted spoon, allowed to drain and watered with cracker sauce. To prepare it, melt part of the butter, fry crushed crackers on it, add salt, pepper, a little diluted citric acid, put the rest of the butter, bring to a boil.

stewed carrots

• Cut the carrots into cubes or slices, then put in a bowl with a layer of no more than 5 cm and simmer in a small amount of water with the addition of margarine and sugar until cooked.
• Season the stewed carrots with milk sauce and warm.
• Milk sauce is prepared in the same way as for spinach puree, adding sugar.
• On vacation, carrots are stacked in a slide and poured with milk sauce.

Vegetables poached in milk sauce

• Vegetables are cut into cubes or slices, white cabbage - in checkers, cauliflower is sorted into kops. Separately stewed vegetables with fat, warmed canned green peas are combined with milk or sour cream sauce, sugar, salt are added and boiled for 1-2 minutes. When you leave, you can add butter 5-10 g per serving, changing the output accordingly. In the absence of one or another type of vegetables indicated in the recipe, you can cook a dish from other vegetables, changing their bookmark accordingly.

Rules for frying vegetables

• Raw fry those vegetables that contain unstable protopectin. Pre-boiled or stewed - those that contain more stable protopectin. 1. Using the basic method of frying and deep-frying, the vegetables are pre-cut 2. Before frying, the vegetables are dried to avoid splattering of fat. H. For deep-frying, a mixture of fats is used: 50% animal, 50% vegetable 4. Frying temperature: basic method 150º - 160º deep fat 170°- 180°. 5. When frying, the dishes are heated to the required temperature. b. Zucchini, pumpkin, eggplant after cutting breaded in flour. 7. Fried vegetables have a beautiful crispy crust.

fried potatoes

• Potatoes are fried in the main way from raw and boiled potatoes
• Potatoes are cut into sticks, slices, slices and cubes. Then, so as not to stick to the pan, the pieces are rinsed in cold water and dried with a towel. Fry, stirring, in a hot pan with oil. Salt potatoes after the formation of a golden crust. The layer of potatoes should be no higher than 4-5 cm - the thinner the layer of potatoes, the easier and easier it is to fry. If the potatoes have not reached readiness during frying (this happens when the layer is too thick), then they are fried in the oven.

Deep fried potatoes

• Potatoes are cut into cubes, straws, cubes, slices. Sliced ​​potatoes are washed with cold water before frying, and then dried. This contributes to the formation of an even crust and prevents the potato pieces from sticking together during frying, but increases the loss of nutrients. It is impossible to salt the potatoes before frying, as this causes them to soak and absorb fat. The fat is heated to 180-190°C. It should fill the dishes only half of its capacity. The mass of potatoes should be 8-10 times less than fat, but not more than 1:4. After the formation of a golden crust, the potatoes are taken out and a new batch is immersed for frying. Fried potatoes are placed in a colander to drain fat and sprinkled with salt powder.

Fried eggplant

• Wash the eggplant, cut off the ends, scald, cut into thin slices, salt, roll on both sides in flour and fry in oil. Cut the onion into rings and also fry in oil. Transfer the prepared eggplants to a dish, alternating them with fried onions, and put sour cream, tomato puree into the pan where the eggplants were fried, mix, let it boil and then pour the eggplants with this sauce.

Fried zucchini

• Zucchini peeled, cut into circles about 0.5 cm thick (seeds are cut out from old zucchini), sprinkled with salt, rolled in flour and fried in very hot frying pans with oil until golden brown. If at the same time some slices of zucchini have not reached readiness, they are fried in an oven. Fried zucchini is poured with warmed sour cream, or butter, or milk sauce.

Carrot cutlets

• Peeled, washed and grated carrots, put in a saucepan, add hot milk, a teaspoon of butter, a little sugar (1.5 teaspoons) and simmer over low heat until soft. Then add, stirring, semolina and cook until thickened. Cool the cooked porridge a little, add raw eggs and salt; mix well and cut into cutlets while hot. Roll them in breadcrumbs and fry them in oil. When serving, pour cutlets with butter or sour cream

Potato croquettes

• Potato croquettes - some fried potato balls, very appetizing, if you follow the recipe exactly, they turn out to be very tasty. I offer four different recipes for making potato croquettes.
• I. Boil 600 g of potatoes and mash them. To do this, mash the potatoes by adding 0.5 liters of hot milk and 1.5 tbsp. tablespoons of butter. Cool the mashed potatoes to 50 degrees C, add a raw egg, 20 g of butter, form walnut-sized balls, dip in egg lezon (a mixture of eggs and water), bread in breadcrumbs and deep-fry until golden brown. Serve hot with grilled meat and poultry along with green peas.

Rules for stewing vegetables

• 1. Stew one or more types of vegetables.
• 2. Use cutting: straws, cubes, slices.
• 3. Fry until half cooked or stew.
• 4. Add sauce or broth or spices.
• 5. Pumpkin, zucchini are stewed in their own juice.
• 6. Stew in a container with a closed lid at a low boil.
• 7. When on vacation, sprinkle with small greens.

Stewed cabbage

• Chop the peeled cabbage, put in a saucepan, add a tablespoon of oil, 0.5 cups of water or meat broth, cover the saucepan with a lid and simmer for 40 minutes. Then add the fried onion, tomato paste, vinegar, sugar, salt, bay leaf, pepper (peas) and continue simmering until tender - about 10 minutes. When the cabbage is ready, put flour fried with butter in a saucepan, stir and boil. Fresh cabbage can be replaced with sauerkraut, but in this case, you do not need to add vinegar.

Vegetable ragout

• Potatoes and zucchini are peeled and cut into small cubes, carrots, white cabbage in checkers, turnips in cubes, parsley roots in pieces 2-3 cm long. Cauliflower is divided into inflorescences, onions are chopped, peas are peeled from pods (if young, use pods).
• Potatoes, zucchini, carrots and onions are fried separately. Cabbage, peas, turnips and parsley roots are not fried.
• Vegetables are placed in a pot in a certain order. First white cabbage. It is poured with sour cream sauce, salted. After 10 minutes, put peas, cauliflower and turnips. After another 10 minutes - all the other vegetables. Stew until they become soft. At the end of the stew, a tablespoon of tomato juice and a bundle of parsley leaves are added (then it is removed).
• While the vegetables are stewing, you need to carefully monitor so that the stew does not burn. If it thickens too much, add some hot water. Toward the end of the stew, they try to see if there is enough salt. It is better not to put bay leaf, pepper and other spices, it is enough to sprinkle the stew with dill.

Dishes from baked vegetables

Stuffed Peppers

• Rinse the capsicum, cut the pods in the upper wide part not completely to make caps. (You can also just cut off this part of the pod). Remove the core with seeds through the hole under the lid and fill the pods with minced meat.
• Minced meat preparation. Finely chop the onion, sauté in oil until transparent, add the carrots grated on a coarse grater and sauté for another 2-3 minutes. Boil rice until half cooked (5-6 minutes), cool. Mix minced meat, prepared rice, browned onions and carrots, black pepper, finely chopped parsley and salt.
• Pepper pods fill with cooked minced meat and fold vertically in a single layer in a wide pan. Pour the peppers with salted hot water no higher than the edge of the pepper and cook over low heat for about 40 minutes. At the end of cooking, pour in the tomato juice or tomato paste and bring to a boil.
• Stuffed bell peppers are served with sour cream and the sauce in which they were boiled.

stuffed tomatoes

• Cut off the top of hard tomatoes (10-12 pcs.), Take out the middle with a spoon, salt and leave for a few minutes, then drain the resulting juice.
• Fill the tomatoes with minced meat, put a piece of butter on them, sprinkle with grated cheese, put on a baking sheet and bake in the oven over moderate heat for 15-20 minutes.
• You can put the tomatoes in a saucepan, add a little broth, oil and simmer on the stove.
• Put the tomatoes on a hot dish, sprinkle with chopped parsley and pour over with sour cream or tomato sauce.
• For stuffing tomatoes, you can use various fillings.

Potato roll

• Prepare minced meat: cut vegetables into strips and simmer until tender. Remove from heat, add salt, raw egg and stir.
• Peel potatoes, boil, mash hot, add hot milk, raw eggs, salt, melted butter and mix well. Spread the prepared mass in a thin layer (about 2 cm) on a damp cloth, put the minced meat in the middle. Close the edges of the cake tightly, shape into a roll, place seam down on a greased baking sheet. Grease the top of the roll with egg and sour cream, sprinkle with breadcrumbs, drizzle with butter, pierce in several places with a fork and put in a hot oven for 20-30 minutes. Until golden brown.
• Cut the finished roll into portions, place on a dish and pour with melted butter. Mushroom or milk, sour cream sauce is suitable for the roll.

Vegetables have great nutritional value. Vegetables contain easily digestible sugars (glucose, fructose, sucrose), starch, a small amount of proteins, as well as minerals, of which calcium and potassium are the most important.

The bright color and pleasant aroma of vegetables excite the appetite and promote better absorption of food, and the special bactericidal substances (phytoncides) present in them have a beneficial effect on digestion. Vegetable dishes are valued for the content of vitamins, carbohydrates, minerals, organic acids, which are necessary for the normal functioning of the body.

A variety of main dishes and side dishes for meat and fish dishes are prepared from vegetables, which, in combination with the main product, make up a combination of all the necessary nutrients.

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HOT VEGETABLE DISHES

Vegetables have great nutritional value. Vegetables contain easily digestible sugars (glucose, fructose, sucrose), starch, a small amount of proteins, as well as minerals, of which calcium and potassium are the most important. The bright color and pleasant aroma of vegetables excite the appetite and promote better absorption of food, and the special bactericidal substances (phytoncides) present in them have a beneficial effect on digestion. Vegetable dishes are valued for the content of vitamins, carbohydrates, minerals, organic acids, which are necessary for the normal functioning of the body. A variety of main dishes and side dishes for meat and fish dishes are prepared from vegetables, which, in combination with the main product, make up a combination of all the necessary nutrients.

Vegetables are stewed, boiled, fried, stewed, baked, sautéed.

Vegetables should be cooked in such a way that they retain as many nutrients as possible. To do this, they are laid in boiling salted water, completely covering it. In boiling water, there is no oxygen that destroys vitamin C. To prevent oxygen from entering the air, vegetables are boiled in a container with a lid. Since a lot of nutrients still pass from the products into the broth, it is necessary to use vegetable broths for food. Beets and green peas are boiled without salt; in salt water, they are poorly boiled soft, and beets acquire an unpleasant taste. Water should cover vegetables by 1-2 cm; excess water leads to large losses of soluble nutrients. Vegetables should not be overcooked. Vegetable dishes cannot be stored for a long time, so they must be prepared as needed.

To stew, vegetables are cut into slices, cubes, put in a saucepan with a layer of no more than 20 cm, and zucchini, pumpkin - 10-15 cm, add oil (20-30 g per 1 kg), pour boiling liquid (water, milk, broth - 20 - 30% by weight of a dish of frozen vegetables), salt and stew under a closed lid. Zucchini, pumpkin, tomatoes, which easily release juice, are stewed without adding liquid. Vegetables are brought to culinary readiness (root crops and cabbage - 25-30 minutes; pumpkin and zucchini - 15-20 minutes), preventing the liquid from boiling away, which is not drained, but used together with the dish. Allow certain types of vegetables or their mixture. In the first case, the vegetables are stewed separately, and then mixed and heated in a sauce (milk or sour cream).

For frying, raw vegetables and, in some cases, pre-boiled vegetables are used. Vegetables are fried in the main way and deep-fried. Cut the vegetables before frying. Zucchini, pumpkin, tomatoes, eggplant after cutting breaded in flour. Fry vegetables in the main way with any fats. When frying in a small amount of fat, the prepared vegetables are placed in a frying pan or baking sheet with fat heated to 140-150 ° C, and fried on both sides until a crispy crust is formed, and brought to readiness in an oven. Deep-fried potatoes, onions, parsley; vegetables are dried in a colander or towel so that the fat does not splatter during frying. For deep frying, it is best to use a mixture of animal and vegetable fats in the ratio: 50% animal fat and 50% vegetable oil. Fried vegetables are used as an independent dish and as a side dish.

Each type of vegetable is stewed separately or together - a mixture of vegetables. Before stewing, vegetables are cut into strips, cubes, slices, then fried until half cooked or stewed, then stewed with a small amount of broth or sauce with the addition of tomato puree, sautéed vegetables, bay leaf, pepper. It is allowed to use fresh or sauerkraut for stewing without preliminary heat treatment. Stew vegetables in a container with a closed lid at a low boil. Extinguishing

For baking, it is better to pre-boil the vegetables, stew, fry or stew, but you can use them raw. Bake vegetables in sauces and sour cream, in baking sheets or portioned pans in the oven at a temperature of 220-250 ° C. until a soft, browned crust appears on their surface. Baked dishes include casseroles, rolls, puddings.

Boiled vegetables should keep their shape, potato tubers may be slightly boiled. The color of the potatoes is from white to yellowish, redness or darkening of the tubers is not allowed. The color of root crops is characteristic of their natural color. Potatoes and root crops, well cleaned of eyes, black spots and rotten parts; consistency is loose. Boiled cabbage should not taste like steamed cabbage. Consistency - soft, tender. Color - from white to cream, for early varieties of cabbage and Savoy - from light green to cream, for Brussels - bright green or brown. Dark spots and redness are not allowed on the surface of cauliflower. Mashed potatoes - the consistency is thick, fluffy, homogeneous, without pieces of unmashed potatoes. Color - from cream to white, without dark inclusions.

Poached vegetables have a slightly salty taste with the aroma of vegetables and milk; the smell of burnt milk and vegetables is not allowed. Color - characteristic of the vegetables from which the dish is prepared. The form of cutting vegetables should be preserved. Stewed vegetables should have pieces of the same shape and size. Consistency - soft, juicy, elastic cabbage is allowed. Taste - vegetables from which the dish is prepared; for stewed cabbage - sweet and sour. Color - from light to dark brown; for stewed beets - dark cherry. The form of cutting vegetables is preserved, part of the boiled potatoes is allowed.

Fried vegetables should have the same shape, fried evenly on both sides. The consistency is soft. The color of fried potatoes is yellow, individual pieces can be fried to brown. The color of the rest of the vegetables is light brown at the break, characteristic of the natural color of the vegetables. Cutlets, zrazy, schnitzel should be of the correct shape without cracks, on the surface a ruddy crispy crust. The color of potato products is white or cream on the cut. Consistency - lush, non-viscous, without lumps of unmashed potatoes. The color of carrot cutlets on the cut is light orange. Taste is slightly sweet. The consistency is loose, homogeneous, without large pieces of carrots and lumps of semolina. The color of cabbage products is light cream.

What is the importance of vegetable dishes and vegetables? What processes occur during the heat treatment of vegetables? How to save vitamin C?