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Today we are making oven-baked red cabbage: roasted until tender and caramelized at the edges, then finished with a quick sweet-savory sauce of sour cream, mustard, honey and soy, and topped with crunchy walnuts and fresh green onion. Easy, cheap and ready in 35 minutes. Prefer to read? The full written recipe is right below — exact ingredients, steps, tips and FAQ. What you'll need 1 small red cabbage (about 800 g), cut into 1.5 cm slices 2 tbsp olive oil Coarse salt, to taste Freshly ground black pepper, to taste For the sauce 2 tbsp sour cream 1 tsp mustard 1 tsp honey 1 tbsp dark soy sauce 1 garlic clove, minced Freshly ground pepper, to taste To finish A handful of walnuts (about 50 g), chopped 2 green onions, chopped How to make it Preheat the oven to 180 C (350 F). Slice the red cabbage and lay it on a baking sheet. Drizzle with olive oil and season with coarse salt and freshly ground pepper. Bake for 25 minutes, until tender and lightly caramelized at the edges. While it bakes, stir together the sour cream, mustard, honey, dark soy sauce, minced garlic and a little pepper until smooth. Chop the walnuts and green onions. Spoon the sauce over the warm cabbage, scatter the walnuts and green onions on top, and serve. My tips Cut the slices an even thickness so they bake at the same pace. Toasting the walnuts for a minute brings out their flavor. If you prefer a lighter sauce, Greek yogurt works beautifully in place of sour cream. Good to know Can I make it ahead? Yes. Bake the cabbage and stir the sauce separately, then bring them together just before serving. Is it vegetarian? It is. To make it vegan, use a plant-based sour cream and maple syrup instead of honey. What shall I serve it with? It is lovely next to roast chicken or pork, or as part of a vegetable spread. Nutrition (per serving) About 300 kcal per serving. Protein 7 g, Fat 22 g, Carbs 22 g. Approximate values per serving (3 servings in total), worked out automatically from the ingredients. Your own values may vary a little. You might also like Red cabbage salad with beetroot Oven cabbage steaks Baked cabbage in sour cream

Ingredients: 3 eggs 1 lb or 450 g chicken liver 3 tablespoons of flour 2 tablespoons frying oil (vegetable or canola oil) 2 tablespoons butter 2 medium onions 1-2 bell peppers (any color) 3 cloves of garlic 3 pickled cucumbers Salt and pepper to taste 2 tablespoons mayonnaise A small bunch of fresh dill Step 1 Prepare the Chicken Liver: Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any connective tissue or fat from the livers. Cut the chicken livers into bite-sized pieces. Step 2 Coat the Livers: Cover the liver with 3 tbsp flour. Ensure they are well-coated. Step 3. Fry the Chicken Liver: Heat the frying oil and butter in a large skillet over medium heat. Once the butter is melted and the oil is hot, add the floured chicken livers to the skillet. Fry the livers for about 3-4 minutes on each side, or until they are browned and cooked through but still tender. Avoid overcooking to prevent them from becoming tough. Remove the livers from the skillet and set aside on a plate lined with paper towels to drain any excess oil. Step 4. Prepare the Vegetables: While the livers are cooking, cut the onions in half and then slice them thinly. Chop the bell peppers into strips or bite-sized pieces. Finely chop the dill. Mince the garlic. Cut the pickled cucumbers into small pieces or thin slices. Step 5. Combine and Season: Put the cooked chicken livers to the bowl and add the fried vegetables. Add the chopped pickled cucumbers and mix well. Season with salt and pepper to taste. Stir in the mayonnaise until everything is well combined and coated. Step 5. Finish with Dill: Sprinkle the finely chopped dill over the dish and give it a final stir. Enjoy your delicious chicken liver stir-fry with vegetables and a hint of dill and pickled cucumber, bon appetit!

Video Recipe Quick, flavorful, and perfect for any meal, it's a delicious way to enjoy this versatile vegetable. Enjoy the simplicity of our Whole Roasted Cauliflower recipe! Whole Roasted Cauliflower step-by-step recipe: Ingredients: 1 cauliflower 2 tablespoons of tomato and basil sauce (marinara sauce) 1 teaspoon of smoked paprika 2 tablespoons of olive oil 1 red onion 1/3 of a hot pepper 2 cloves of garlic 3 teaspoons of pine nuts 250 ml of Greek yoghurt juice of 1/2 lemon 1 teaspoon of honey 1 tablespoon of ketchup Frying oil A bunch of parsley. Salt and pepper Step 1 Put 1 head of cauliflower in a saucepan and cover with water. Season with salt and pepper. Boil over medium heat for 4 minutes after the water has boiled. Step 2. Sauce In a separate bowl, mix 2 tablespoons of tomato and basil sauce (marinara sauce), a teaspoon of smoked paprika, 2 tablespoons of olive oil. Season with salt and mix thoroughly. Step 3 Preheat the oven to 180C. When the cauliflower is boiled, drain and place the cauliflower in a baking dish. Using a silicone brush, spread the sauce all over the surface. Bake in the oven for 30 minutes. Step 4 Finely chop 1 red onion, 1/3 of a hot pepper, a bunch of parsley. Heat the frying oil in a frying pan and place the chopped onions and peppers. Squeeze out 2 cloves of garlic, add 3 teaspoons of pine nuts. Chop the parsley and add it to the pan. Fry until cooked through. Step 5. Sauce Place 250 ml of Greek yoghurt in a separate bowl. Add the juice of 1/2 lemon, 1 teaspoon honey, 1 tablespoon ketchup. Season with salt and pepper and mix thoroughly. When the cauliflower is ready, take it out of the oven. Spread the Greek yoghurt sauce in the centre of the plate. Place the cauliflower on top, pour the same sauce over the dish. Place the roast on top. Whole Roasted Cauliflower is ready. Very tasty, quick and beautiful - Bon appetit!

This is another great way how to cook pork tenderloin for dinner. It seems to be very simple. and the result is very delicious! Ingredients: 1 pork tenderloin salt and pepper smoked paprika butter several cloves of garlic fresh rosemary 2 onions brie cheese 6 fl oz or 180 ml cream juice of ½ orange fresh parsley or dill some parmesan cheese Video Recipe is here: Pork tenderloin with brie cheese, step-by-step recipe: Step 1 Cut your pork tenderloin into medallions. Step 2 Add salt, freshly ground pepper and smoked paprika, all to taste. Step 3 Add some butter on the pre-heated pan, cut some fresh rosemary to flavor the butter. Step 4 Add pork tenderloin to the pan and fry on both sides until golden brown to make sure that it has some crust. Pork tenderloin is being fried Step 5 Chop 1 onion and several cloves of garlic. We are going to use them a bit later. Step 6 Remove the pork tenderloin from the pan and add chopped onions and garlic. We are going to cook the sauce before we return the pork back to the pan. Step 7 Add a little bit more butter. Add 6 fl oz (180 ml) of cream and cook it over low heat. Add some salt and pepper to taste. Cream is added to the sauce Step 8 Squeeze the juice from half an orange and add to the sauce. Stir for a while. Step 9 Slice the brie cheese into medium pieces. The size doesn't really matter here as it's going to melt in the pan anyway. Step 10 Add the cheese and cook for another 3 minutes to let it melt completely. Cheese is melting Step 11 You may want to add some parsley or dill, and some parmesan cheese of course. At this stage you should return your seared pork tenderloin back to the pan so it would cook in the sauce for a while. Step 12 Pour some sauce over the meat and let it cook for another 10-12 minutes over low heat under the lead. Final steps Juicy and flavorful pork tenderloin French style is ready! Bon appetit!

Video Recipe Experience the ease of our ham salad recipe. Quick, delicious, and perfect for any occasion, it's a tasty way to enjoy a satisfying meal! Easy salad with ham step-by-step recipe: Ingredients: 500 grams of Peking cabbage 1 large cucumber 1 bell pepper 150 grams of tinned corn 200 grams of ham 1 tablespoon of mayonnaise 1 teaspoon of mustard 1 garlic clove Salt and pepper Step 1 Chop 500 grams of Peking cabbage into a bowl. Next, slice 1 large cucumber. Dice 1 pepper. Add 150 grams of tinned corn. Dice 200 grams of ham and add to the bowl. Step 2. Sauce Mix 1 tablespoon of mayonnaise with 1 teaspoon of mustard. Squeeze in one clove of garlic. Season with salt, pepper and mix thoroughly. Step 3 Add the sauce to the vegetables and mix. This light and tasty salad is ready! Bon appetit!

Video recipe Not a single holiday WITHOUT THIS SALAD! Everyone likes it:) Delight in our layered avocado and ham salad — a refreshing and easy recipe for a satisfying meal. Layered avocado ham salad step-by-step recipe: Ingredients: 400 grams of ham 4 eggs 3 garlic cloves Mayonnaise 2 tomatoes 1 avocado 150-200 grams of cheese Toast bread (2-3 pieces) Poppy seeds Smoked paprika (1-2 teaspoons) Olive oil (2 tablespoons) Salt, pepper Steps: The layers: ham, mayonnaise eggs, mayonnaise tomatoes, avocado, salt and pepper cheese, mayonnaise bread crumbs and fried poppy seeds Step 1 Cut 3 garlic cloves, add some pepper and smoked paprika. Pour 2 tablespoons of olive oil. Mix it and leave for 10 minutes. Step 2 Prepare a cooking ring or a form. Cut the ham into cubes. Place the cooking ring on a plate, and put the ham as the first layer of the salad. Cover it with mayonnaise. Step 3 Cut 4 eggs into cubes, cover the layer with mayonnaise. Step 3 Chop 2 tomatoes as a third layer, then slice 1 avocado as a fourth layer. Season with salt and pepper. Step 4 Cut the cheese into cubes. Spread mayonnaise on it. Step 5 Cut the bread into cubes. Strain the garlic oil from the Step 1 and fry the bread until golden brown. Fry the poppy seeds. Mix in the breadcrumbs and poppy seeds, put as a final salad layer. Sprinkle the salad with poppy seeds for decoration. Remove the cooking ring. Bon appetit!

Video recipe: Try our easy recipe for pork tenderloin coated in a crunchy nut crust. It's a delicious dish that's simple to make and full of flavor! Pork tenderloin in nuts crust step-by-step recipe: Ingredients: 1 pork tenderlion (500 grams) Walnuts (≈60 gr) Hazelnuts (≈60 gr) Parmesan cheese (≈30 gr) 1 egg Dried parsley, ginger, rosemary (1 tablespoon each) Smoked paprika (1-2 tablespoon) Salt, pepper (add to taste) Easy salad, complement to the main dish Ingredients: Arugula Celery Cherry tomatoes Mozzarella Avocado Sesame seeds (for decoration) Parmesan cheese For dressing Juice of ½ orange 1 tablespoon of sesame oil 2 tablespoons of olive oil Salt and pepper (to your taste) Steps: Step 1 Cut the pork tenderloin into slices, about 5 cm thick. Sprinkle with salt and pepper (to your taste). Add smoked paprika and spread it over each piece. Step 2 Nut crust: grind walnuts and hazelnuts in a blender. To the resulting mixture add grated parmesan cheese, dried parsley, ginger and rosemary. Step 3 Cover the bottom of the baking tray with baking paper. Beat 1 egg. Dip each piece of pork in the egg and then in the nuts. Step 4 Bake in the oven for 30 minutes (360 F or 180 C). Salad While the pork is roasting, you can make an easy salad. Wash the arugula and put it in a deep bowl, chop the celery. Dice the avocado, cut the mozzarella cheese, tomatoes in half. For dressing: mix the orange juice with sesame and olive oil. Add salt and pepper. Decorate the salad with sesame seeds and parmesan cheese. Bon appetit!

Video Recipe The new way to cook pork for dinner. So simple and delicious! Enjoy juicy pork neck soaked in tangy pickle juice. Try it today for a deliciously unique meal! Pork neck in pickles juice step-by-step recipe: Ingredients: 2kg of pork neck 2 onions 200ml of brine 1 red pepper 1 leek 4 potatoes 250 grams of Gouda cheese 2 tablespoons of sour cream 80 grams of butter 2 tablespoons of French mustard 3 garlic cloves 50 grams of Parmesan Salt and pepper, a tablespoon of smoked paprika Step 1 Dice 2kg of pork neck. Grease a baking tray with frying oil and place the sliced pork. Step 2 Slice 2 onions into half rings, place on top of the meat and mix. Step 3 Next you will need 200ml of the juice of the tinned pickles. To make sure the juice is evenly distributed, punch a few holes in the lid. Pour the brine over the pork. Salt and pepper to taste. Add a tablespoon of smoked paprika. Step 4 Chop 1 red pepper into slices and add to the meat. Step 5 Slice 1 stalk of leek into rings and place on top of the pork. Step 6 Slice 4 potatoes and overlap them on top of the meat. Season with salt and pepper. Step 7 Grate 250 grams of Gouda cheese and sprinkle over the potatoes. Preheat the oven to 180c. Melt 80 grams of butter. Step 8. Sauce Mix 2 tablespoons of sour cream, 80 grams of melted butter, 2 tablespoons of French mustard. Squeeze in 3 garlic cloves. Grate 50 grams of Parmesan into the mixture. Mix everything thoroughly and brush the last layer with the sauce. Place in the preheated oven for 80 minutes and bake at 180c. Step 9 Remove the dish from the oven and arrange on plates. Juicy and unusual pork neck in pickles juice is ready! Add a salad or an appetiser according to our recipes - bon appetit!

Video Recipe Old recipe for fried mushrooms with onions. Simple, quick and delicious! Fried mushrooms with onions step-by-step recipe: Ingredients: 500 grams of mushrooms 30 grams of butter 1 onion 3 cloves of garlic A bunch of parsley 100 grams of cherry tomatoes Salt and pepper Step 1 Cut 500 grams of cleaned mushrooms into halves. Heat the frying oil in a frying pan and place the mushrooms in it, fry for 4 minutes. Step 2 Add 30 grams of butter, melt and stir together with the mushrooms. Season with salt and pepper to taste. Step 3 Chop 1 onion and grate 3 cloves of garlic. Add to the mushrooms. Saute over medium heat until the liquid has evaporated. Step 4 Chop a bunch of parsley. A couple of minutes before the mushrooms and onions are fully cooked, add the chopped parsley and stir everything together. Step 5 Place the dish in a plate and serve for lunch. Fried mushrooms with onions will go well with one of the salads from our recipes! Bon appetit!

Video Recipe Experience the culinary genius of Gordon Ramsay with our salt-crusted fish recipe. It is easy, but unusual... Elevate your dinner with this simple and unique dish that's sure to impress! Do not be afraid of this amount of salt, it will not affect the flavor of the fish at all! Choose the fish to your taste, the main thing is that it had fewer bones. Salt-crusted fish step-by-step recipe: Ingredients: 1 fish (dorado, salmon, trout, sea bass) 1 lemon 1 teaspoon of coriander 1 teaspoon of dried garlic 2 kg of salt 150-200 ml of water 2 stalks of leek 60 grams of butter 3 garlic cloves 50 ml of dry white wine 100 grams of hazelnuts Couple of sprigs of rosemary Salt and pepper, coarse salt and freshly ground pepper Step 1 Preheat the oven to 220 C. Rinse the cleaned fish thoroughly under cold water and pat dry with a paper towel. Sprinkle the inside of the fish with 1 teaspoon of salt, the salt can be rubbed into the carcass for better soaking. For the seasoning: grind 1 teaspoon of coriander and add one teaspoon of dried garlic. Season the inside of the carcass with the resulting mixture. Slice 1 lemon into circles, put a few in the fish and press it to squeeze out some juice. Step 2 Let's prepare the base for the salt crust! Pour 2 kg of salt into a deep bowl, add 150-200 ml of boiled water and mix everything thoroughly. The consistency of the mixture should be similar to loose snow - so you can pour not immediately all the water, and pour gradually to the desired degree. Step 3 Spread half of the salt mixture in a layer on the baking tray. Put the fish on top. Cover the whole carcass with salt on all sides, as a result you should get a kind of "sarcophagus" for the fish. Bake in the oven for 45 minutes at 200 C. Step 4 While the fish is baking, make an exquisite garnish. Take 2 stalks of leeks, cut off the root and feathers, and cut the stalk itself into large pieces (2-3 pieces from one stalk). Pour frying oil into a frying pan and place the leeks in it. When the pan is heated, melt a piece of butter (30 grams) on it. In the same place we will need to add 3 cloves of garlic. To make it give all its flavor to the dish, crush each clove with a knife, then - throw it on the frying pan. Season with coarse salt and freshly ground pepper. Don't forget to turn the leeks so they fry until golden on all sides. For a rich flavor, also put a couple sprigs of fresh rosemary in the melted butter. Melt another piece of butter (30 grams) in a pan. Pour the melted butter and spices over the leeks to infuse them with rich flavor and aroma. When the leeks are golden on all sides, add 50 ml of dry white wine. Cook under a lid over a low heat for another 10 minutes (the oil should only bubble a little). Step 5 In a separate pan pour 100 grams of hazelnuts - dry for 5 minutes without oil, and then - chop with a knife. Step 6 Take the cooked fish out of the oven. With a spoon or a knife, break the salt crust and carefully peel the skin off the fish. Cut the fish fillets into pieces and place on a plate. Put and garnish with leeks, which can be topped with the sauce left after frying. Decorate everything on top with chopped hazelnuts. A great addition will be a salad according to our recipes! Bon appetit!

Video Recipe Quick, easy, and delicious: try our healthy tuna salad with young cabbage for a fresh, unconventional take on a classic dish. Tuna and young cabbage salad step-by-step recipe: Ingredients: 1 egg Celery stalk 1 medium-sized young cabbage 1 cucumber Bunch of green onions and dill. 100 grams of pitted olives 1 can of canned tuna 2 teaspoons of French mustard 2 tablespoons of olive oil 3 quail eggs for decorating Salt and pepper Step 1 Boil 1 egg - it should be hard-boiled so that it can be grated afterwards. To decorate the salad, also boil 3 quail eggs. While they are boiling, make the base of the salad. Finely chop a medium-sized young cabbage and put it in a deep bowl. The next ingredient is celery stalks. We will need half a stalk - you can add more if you like this healthy vegetable. Cut it into pieces and send it to the plate with the cabbage. Shred 1 cucumber in the same place. To add freshness to the salad, chop a bunch of green onions and dill. Next, halve 100 grams of olives and add to the salad. Grate a hard-boiled egg and open a can of tuna. Add all the ingredients in a bowl to the salad. Dressing Mix 2 teaspoons of French mustard with 2 tablespoons of olive oil, pepper and salt. Dress the tuna salad. Step 2 Mix everything well to allow the vegetables to soak up the dressing. Place the salad on a plate and garnish with quail egg halves. Bon appetit!

Video recipe Easy and healthy breakfast. I've never eaten such a delicious avocado before! Avocado toast with ricotta: Ingredients: 1 baguette 1 avocado 1 tomato 1 pack of butter 1 pack of ricotta cheese 1 clove of garlic Juice of half of a lemon (50-60 ml) Sesame seeds Frying oil Salt, pepper, rosemary (add to taste) Steps: Step 1 Slice and mash the avocado with a fork. Step 2 Dice 1 tomato and mix with salt, pepper and with lemon juice. Step 3 Grate 1 clove of garlic, add butter and rosemary. Step 4 Fry bread and then fry sesame seeds (without oil). Step 5 Spread the ricotta cheese on the bread, spread the avocado as a second layer. Sprinkle with sesame seeds. Step 6 Fry two eggs and put it on top. Add salt and pepper (to your taste). Bon appetit!