The pickled white cabbage not only tastes good, but is also very healthy

The pickled white cabbage not only tastes good, but is also very healthy

This white cabbage recipe is an integral part of Irish cuisine: Irish stew. It is a hearty stew made from lamb, potatoes and cabbage. Here you can find out how the traditional stew is made.

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Ingredients for Irish cabbage recipe

Irish stew has long been considered poor people’s food in Ireland. Originally, white cabbage was not one of the traditional ingredients for the hearty stew. The modified white cabbage recipe is called Fulde Stew – but is a variant of the classic Irish stew. If you want to try the traditional Irish meal for yourself, you should have the following ingredients on hand:

500 g lamb 250 g onions1 head of white cabbage100 g celery250 g carrots 400 g potatoes1 clove of garlic1 bunch of parsley3 tablespoons oil250 ml vegetable brothSaltPepper½ teaspoon caraway seeds

Preparing Irish Stew: The First Steps

First prepare the lamb: wash the meat and pat dry before you cut it into cubes. Peel the onions, cut into eighths and set the vegetables aside for now. Next, you should heat oil in a large saucepan and fry the meat in it in portions. Then add the onion pieces and the garlic and fry them briefly. Deglaze the Irish stew ingredients with the vegetable stock and let it simmer for about two hours.

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Cook the white cabbage and the rest of the vegetables

Meanwhile you can peel or wash the carrots, potatoes and celery and cut into bite-sized pieces. Clean the cabbage, remove the stalk and cut the cabbage into strips. About half an hour before the end of the cooking time, add the vegetables to the broth with the lamb and onion and season with salt, pepper and caraway seeds, like the magazine "Delicious" recommends. While the cabbage recipe is cooking to the end, you can wash and chop the parsley and use it to garnish the stew before serving.

Sauerkraut is part of hearty sausages and salty pork pork on cold days. The pickled white cabbage not only tastes good, but is also very healthy. It contains vitamin C and the lactic acid bacteria it contains can even repair the intestines. We reveal which foods protect the intestines.

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Lactic acid bacteria help the intestinal flora

If the barrel for the sauerkraut fermentation is hermetically sealed, the bacteria produce lactic acid. They make sauerkraut from the white cabbage. But lactic acid is also important for our body. If the intestinal flora is damaged after taking antibiotics, for example, the probiotic effect of the lactic acid bacteria can act like a cure for the intestine. However, you should only start one week after the antibiotic therapy, otherwise the boiled cabbage will strain the intestines too much.

Canned sauerkraut doesn’t do it

Anyone who suffers from gastrointestinal complaints should be careful anyway and only consume well-cooked sauerkraut. Then best with a little caraway, it prevents unpleasant gas. In addition, you should not use canned sauerkraut, because it no longer contains lactic acid bacteria. In general, however, it is the healthiest to consume raw sauerkraut.

200 grams cover the daily requirement

If you don’t like this or have a sensitive stomach, you should slowly heat the aromatic herb. This preserves the vitamins, which are found in abundance in sauerkraut: In addition to vitamin C and lactic acid, sauerkraut also contains vitamin E and selenium, which strengthen the immune system. It also contains iron, folic acid, fiber. Mustard oils and calcium. To meet the daily requirement for vitamin C, a serving of 200 grams is enough.

Whole milk yogurt protects the intestines

In addition to sauerkraut, other foods are good for the intestines. Lactic acid is also found in yogurt or kefir and naturally keeps the intestines healthy. However, there are also foods that are harmful to the intestines. In addition to alcohol, this also includes beef and pork and, above all, smoked and cured meat products. It is not entirely clear whether animal fat is harmful to the intestines. What is certain is that being overweight and lack of exercise increase the risk of colon cancer.https://123helpme.me/argumentative-essay/

Some foods are better suited for indirect grilling when eating outdoors. With this cooking method, the temperature is lower, so the food is cooked more slowly and gently. But you should also choose the right ingredients to enjoy the benefits of indirect heat.

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Indirect grilling is suitable for large pieces

If you want to cook a whole roast or a chicken over the fire, indirect grilling is ideal. With this cooking method you do not distribute the embers evenly on the ash grate, but rather on the edge of the fire bowl. Then place the food to be grilled in the middle of the grid and cook it with the lid closed. Since temperatures around 140 to 180 degrees are only reached here, the meat cooks more slowly. The outer layers remain juicy until the inside is well cooked. (Direct grilling: with charcoal and wire rack)

How the temperature is created

For indirect grilling you need a model with a lid, for example a kettle grill. The lid reflects the heat of the flames and ensures even heat around the food. If the fireplace is not big enough to distribute the embers around the edge, you can also place an aluminum bowl on it. This shields the direct heat a little and at the same time also catches dripping fat. This will prevent you from rising smoke from burnt fat, which can have harmful effects. You can also regulate the heat with the ventilation flaps on the lid and under the ash grate. (Kettle grill: charcoal grill and smoker in one)

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Which foods are suitable

The usual steaks and sausages will probably not turn out so well with the indirect cooking method, as these are better fried hot so that they become really crispy. It is also better to cook vegetables hot and short. Large roasts or a pizza, on the other hand, are very good in the closed fireplace. Fish that are to be grilled in one piece are also better off with the lid closed. (Grilling seafood and fish: tips)

Would you like to grill pineapples? A good idea. Grilled, the fruit is ideal as a delicious dessert or fruity snack in between. Try this recipe with honey and crème fraîche.

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Ingredients for the vegetarian dessert

Of course you need pineapple for this delicious recipe, but honey and crème fraîche are also used. A grill is also essential. Here is the full list of ingredients for four people:

1 pineapple, 100 g crème fraîche, 4 tbsp honey, 1 tbsp lemon juice, 0.5 tsp ground ginger, 2 stalks of mint, 1 tbsp chopped and roasted almond nuts

Prepare and grill the pineapple

Before you grill the pineapple, cut the fruit into slices about two centimeters thick. Remove the stalk with a cookie cutter or knife. Put the grill on, it is best to use an electric grill for this dish.

Now you can carefully grill the fruit: Place the slices briefly on the wire rack on each side and sprinkle a little honey on both sides after turning.

Serve the sauce with crème fraîche

While the pineapple is grilling, you can prepare the sauce. To do this, stir crème fraîche with two tablespoons of honey and lemon juice. Instead of conventional cream, you can also serve vanilla ice cream, coconut cream or yoghurt with the grilled pineapple.

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The pineapple slices come straight from the grill onto the plate and are drizzled with the sauce. According to a suggestion from the nutrition magazine "eat & Drink" you can garnish the dish with chopped almonds and fresh mint in the last step.

A dog was grilled in downtown Bonn. At least it looked like that. The animal rights organization wanted to deliver a haunting message with a shocking action.

"During a summer barbecue, the guests talk lively about the quality of the dog meat on the grill. Finally, the grill master cuts off the dog’s legs and distributes the pieces of meat." The animal rights organization Peta announced a sometimes shocking action on Bonn’s Münsterplatz. A dog barbecue – with a dummy.

Peta wants to open people’s eyes with the campaign and get them on the path of the vegan lifestyle, explains the organization. It makes no difference whether you eat a dog, a cat, a cow or a pig, "because all animals suffer equally", says Stefanie Rühr, head of the Peta Zwei street team in Cologne / Bonn.

"We want to remind people that violence is wrong regardless of who the victims are. Just like a dog, a pig or a cattle feels pain, fear and joy and wants to live. There are numerous vegan alternatives so that no individual has to suffer for a quick taste bud."

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According to Peta, the worldview that humans are superior to all living beings must be rethought. Animals would not live for us but with us humans.

Sources used: Peta: Press release of September 2, 2020

Olive oil, basil and Italian herbs make this dish feel like you’re on holiday. Ann-Kathrin and Christian von "The kitchen is on fire" have come up with a recipe for t-online.de that even lasagne fans will love.

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Ingredients for chicken breast preparation

With this chicken breast in tomato sauce and basil, a touch of Italy comes into your home kitchen. The dish prepares itself in the oven by itself. All you have to do is prepare pasta or another side dish and you have a great meal for the whole family.

Ingredients for chicken breast for 4 people

4 pieces of chicken breast (approx. 200 to 250 g each) 300 g tomatoes (canned with pieces or fresh chopped) 50 g grated Parmesan 100 ml cream150 ml broth4 cloves of garlic1 small onion20 fresh basil leaves1 tablespoon olive oil salt, pepper, Italian herbs

Ann-Kathrin and Christian love juicy steaks and quick recipes. For the readers of your food blog "The kitchen is on fire" always have a few kitchen tricks ready. In the interview, the couple reveals when the flames in the kitchen are particularly high.

preparation

First, clean the chicken breasts by dabbing them with a paper towel. Caution: For reasons of hygiene, raw poultry meat should not be washed under running water. Then they are salted and peppered on both sides, then put them in a pan with a little oil and fry both sides for about a minute. After this, the chicken breasts are placed directly in the baking dish. Now peel the garlic and onions and chop everything into fine pieces. These are also briefly steamed in a pan with a little oil. According to the packaging instructions for your broth, stir 150 ml of this and add it to the pan with the cream and the tomatoes with the pieces. Mix everything together and simmer. Heat the oven to 180 ° C top / bottom heat. At the end, add the washed basil leaves as well as some salt, pepper and Italian herbs to the brew "sauce" Pour over the chicken breasts in the baking dish and sprinkle with the grated Parmesan at the end. Put the baking dish in the oven for about 15 to 20 minutes. In the meantime, you can cook the side dish such as pasta. Delicious summer recipe: You have never drunk Aperol Spritz like this. Recipe with pickled cucumbers: Salmon from the grill – this is how it becomes particularly tender Spaghetti with mushrooms: Whole pasta dish in a single pot

Insider tip: For cheese lovers: If you want, you can also add a little gratin cheese or mozzarella over the dish at the end and the whole thing topped off like a lasagna. Also tastes very tasty.

Sources used: Food bloggers Ann-Kathrin and Christian von "The kitchen is on fire"

It should be creamy, airy and, ideally, also contain nutrients: mashed potatoes or other vegetable puree are good accompaniments to meat or fish. It tastes even better with this trick.

If you want to process vegetables into puree or porridge, you should cook them as gently as possible. This is recommended by the Federal Center for Nutrition (BzfE). Taste and valuable nutrients are therefore best preserved if the vegetables are cooked in the oven or steamed in a little liquid.

Delicious puree can also be made from beetroot: it is cut into large pieces and cooked as gently as possible. (Source: Andrea Warnecke / dpa / tmn)

Not only potatoes are suitable for puree. Beetroot, pumpkin, carrots or eggplant and root vegetables can also be used. After cooking, you simply puree the vegetables with the hand blender, explains the BzfE. With a little oil and broth, milk or coconut milk, a creamy mass is created.