Broccoli is used in many dishes such as, vegetable stews, cream soups or regular vegetable soups, casseroles and more. This cabbage contains many vitamins, minerals, it has a delicate texture and is not too bright. pronounced taste. But, despite this, not everyone likes broccoli. Having prepared an appetizer with spices from cabbage, you will be surprised by the completely different flavor of this vegetable.

List of ingredients:

• 500 g broccoli,
• 2 sweet peppers
• 1 large carrot
• 4 cloves of garlic
• 1.5 tbsp salt,
• 1 tsp, sugar,
• 30 ml of vinegar,
• 300 ml of water
• 50 ml vegetable oil,
• 0.5 tsp coriander,
• ground black and red pepper.

Cooking broccoli in Korean for the winter

1. First, wash the broccoli and cut it into small florets. Cut the leaves.
   
2. Put the cabbage in a bowl and put 0.75 tbsp. salt, add water to cover the cabbage. Stir and let stand 20 minutes. If insects hid in the inflorescences, then all of them will float to the surface.
   
   
3. Put the broccoli in a colander and dip in boiling water for literally 2 minutes, this will soften the cabbage a little.
   
   
4. Take out a colander with cabbage and move it under cold water. Cabbage acquires a bright green appetizing shade.
   
   
5. Sweet peppers need to be washed, peeled and cut into rings or strips. It is better to take peppers of contrasting colors, then the appetizer will look brighter and more appetizing.
   
   
6. Fresh carrots need to be peeled and grated. To give the appetizer a “Korean” look, grate the carrots on a special grater, in long thin strips.
   
   
7. Peel the garlic and cut into cubes, strips, strips or pass through a press.

   

8. Combine all vegetables in a large bowl or saucepan.
   
   
9. Add salt, sugar and spices.
   
   
10. Mix all the vegetables, add vegetable oil, table or apple cider vinegar, water. Stir again and leave for 2-3 hours so that the vegetables are well marinated.
    
    
11. Divide the broccoli salad into clean jars and top with brine.
    
    
12. Cover the jars with lids and place in a saucepan filled with water. In order for the blanks to be well stored, they need to be sterilized for 15-20 minutes for jars with a capacity of 500 ml.
    
    
13. Twist the jars as tightly as possible and tip over. After a day, move to a cool dark place.
    
    

• Broccoli cabbage 500 grams
• Bulgarian red pepper 2 pcs.
• Carrots 2 pcs.
• Vegetable oil 3 tbsp. spoons
• Dill greens 1 bunch
• Ground coriander ½ tbsp. spoons
• Table vinegar 2 teaspoons
• Salt to taste
• Ground black pepper to taste
• Garlic 3 cloves
• Sugar 1 teaspoon
• Pepper, ground red ½ teaspoon

Cooking method:

Put a pot of water on the stove and wait for it to boil. At this time, rinse the broccoli under running water, then divide it into florets, and lower it into a pot of boiling water. Boil for 5 minutes, after which, put the cabbage in a colander, and then cut into small pieces.

Peel the carrots and grate them for Korean carrots. If one is not available, then grate the carrots on a medium grater.
Rinse the dill under water, then finely chop it.

Rinse the pepper in running water, divide it into two halves and remove the seeds. After that, cut the pepper into medium pieces.
Crush the garlic either with a garlic crusher or simply chop it very finely.

Put chopped boiled broccoli, carrots, garlic, pepper into a deep cup. Season with vegetable oil and table vinegar. Salt and pepper to taste.

Thoroughly mix all the contents in the plate, cover the dishes with a lid and set to infuse for 2 hours so that all the ingredients release their juice. Then the salad will be fragrant and more piquant. Then, put the contents in a separate beautiful vase. Bon appetit!

AT modern world Broccoli is growing in popularity. It is served in many cafes and restaurants, and it can also be found on the shelves of supermarkets and vegetable markets.

Modern housewives were able to appreciate this type of product. This cabbage, first of all, owes its popularity to the amount of useful substances and vitamins that it contains.

However, all the baggage of benefits could be left without due attention if this vegetable did not have an excellent taste and aroma. Thanks to this, broccoli is the perfect side dish for meat and fish dishes.

Broccoli on your menu will help get rid of excess salt and water in the body, improve the functioning of the nervous and endocrine systems, prevent cellulite, strengthen bone tissue and even slow down the aging process.

Enough delicious recipe cooking this type of cabbage is Korean broccoli.

Korean Broccoli: Recipe

To prepare it, we need:

400 grams of fresh broccoli;

100 grams of bell pepper (red and yellow);

150 grams of carrots;

Three tablespoons of vegetable oil;

One bunch of dill greens;

One teaspoon ground coriander;

50 grams of vinegar 6%;

One teaspoon of salt;

1/3 teaspoon ground red pepper;

1/3 teaspoon ground black pepper;

One teaspoon of sugar;

Three cloves of garlic.

Cooking process:

Rinse the broccoli thoroughly under cold, running water. Next, divide into inflorescences and set to boil in salted water for five minutes from the moment of boiling. After that, transfer to a colander and let the water drain.

Peppers are washed, cleaned of seeds and cut into rings or half rings. We wash, clean and rub the carrots on a special grater. We wash the dill greens under running water and grind it so that it starts up the juice. Garlic is peeled, washed and passed through a garlic press.

Combine boiled broccoli with prepared vegetables and mix well. Then add spices and pour with vinegar and vegetable oil. Let the Korean-style broccoli brew for a couple of hours before serving.

And finally, a couple of tips:

The thinner the chopped vegetables, the tastier the salad will be;

To give a specific "Korean" taste, fry ground red pepper in vegetable oil.

broccoli in korean rich in vitamins and minerals such as: vitamin A - 34.9%, beta-carotene - 14.2%, vitamin B6 - 11.4%, vitamin C - 108.3%, vitamin K - 47%, cobalt - 11 .7%

What is useful broccoli in Korean

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.

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