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During Žolinė, the ancient Lithuanians rejoiced at the end of the harvest and harvest. Just like at Christmas, they prepared 12 plates with harvested goodies.
“In ancient times, Lithuanians would meet Žolinė in a group of friends and family, so the festive table was full of food. Each family baked bread, drank selected beer or herbal tea, prepared dishes of fresh vegetables and freshly chopped grains, ”Vilma Juodkazien food, food expert at the Iki retail chain, said in the press release.
According to her, during this celebration various sweet dishes were also tasted: red fruit cakes, buns and refreshing kvass bread or fruit compotes.
Cabbage is the highlight of the festival
In honor of this vegetable, Žolinė in Dzūkija is still called cabbage.
Although various dishes were prepared throughout Lithuania through Žolinė, in Dzūkija this festival was not without white cabbage. In honor of this vegetable, Žolinė in Dzūkija is still called cabbage.
“In Dzūkija, various soups and vegetable stews are cooked with fresh cabbage for the celebration. In addition, the hostesses enjoyed a sour cabbage with cumin and various salads with mushrooms. One of the most popular dishes is cabbage fried over a campfire. This vegetable was cut in half, seasoned with various spices and placed on hot coals to brown it a bit, ”says V. Juodkazienė about Dzūkija dishes.
Photo by Vida Press / Cabbage stew
As guests continued to arrive in Dzūkija and sample cabbage dishes, they began to spread throughout the country. Pigeons, stuffed cabbage and other dishes made of this vegetable were soon produced in other parts of Lithuania.
V.Juodkazienė shares special recipes for cabbage dishes, which will perfectly complement the festive herbal table.
Pigeons with mushrooms
Ingredients (4 people):
- 1 white-headed cabbage;
- 1 l of water;
- 500 g of mushrooms or other favorite mushrooms;
- 200 g of rice;
- 2 carrots
- 2 small onions;
- 2 tbsp. tomato paste spoon;
- 1 clove garlic
- parsley leaves;
- bay leaves;
- you go out;
- Pepper;
- Oil for frying).
Doing:
1. Add water to the pot and wait for it to boil. In several places, cut the cabbage to the center and place in a pot. Cook for about 5 minutes until the required amount of leaves is separated.
2. Chop the onion and garlic. Put in a pan and fry.
3. Grate the carrots and place them in the pan as well. Pour in the tomato sauce and fry the vegetables a little, stirring.
4. Cut the mushrooms into cubes and mix with the cooked rice. Put the mixture in a pan with stewed vegetables. Season with salt, pepper, and chopped parsley.
5. Place prepared stuffing on top of cooked cabbage leaves and place in baking dish.
6. Place the dish in an oven preheated to 180 ° C.
7. Mix the tomato paste with half a liter of water, season with salt, pepper, bay leaf and pour in the pigeons. Cook over low heat in the oven for 35 minutes.
Photo from Fotolia / Pigeons stuffed with mushrooms
Baked cabbage
Ingredients (4 people):
- 1 cabbage
- 2 tbsp. soy sauce spoon;
- 2 tbsp. spoon balsamic vinegar;
- 1 tablespoon. oil spoon;
- 2 tbsp. spoon sugar;
- cumin;
- Sesame seeds.
Doing:
1. Divide the cabbage into 8 parts and place in a baking dish.
2. Mix the soy sauce with balsamic vinegar, sugar and oil. Sprinkle this mixture with cabbage and season with cumin and sesame seeds.
3. Place in a preheated 180 ° C oven and bake for about 20 minutes until the cabbage is tender and slightly golden. Serve as a snack or garnish with meat dishes.
Some more interesting recipes with cabbage:
How to produce
Preparation of the dough:
1. Add flour, salt, diced butter, and fat to food processor. Switch to pulse mode. When the batter begins to build up, add 1 tablespoon. Spoon cold water and see if the batter starts to rise (a little water may still be needed. Better to pour a little less at first).
2. Only when the dough has started to rise, turn off the combine and form a ball by hand, wrap it in cling film and place in the refrigerator for 30-60 minutes. By the way, you can do the same by hand: rub the fat with flour by hand, then add water and knead into a ball.
3. After 30 min. Take the dough out of the refrigerator, stretch it out, place in a baking dish. I put another 30 minutes in the fridge.
Preparation of things:
4. Fry the onion with the garlic over the butter until it is soft. Then add the peppers and fry for another 2-3 minutes.
5. Add the cabbage. Bake, stirring constantly, until cabbage is soft and smooth, about 20-25 minutes. Add the tomato paste and mix everything. Let the dough cool.
6. Beat the eggs lightly and mix with the milk. Add the cheese. Leave a little on top to sprinkle. Mix the egg whites with the cabbage. Put everything in a baking dish lined with dough.
7. Bake at 180 degrees for 45-50 minutes. After removing from the oven, cook for 10 minutes. The cake is delicious both hot and cold.
Ingredients
Flour: 170.00 gram (mass)
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How to produce
1. Cut the chicken into large cubes. Add the chicken seasoning and salt to taste. Stir well.
2. Finely chop the drops and fry in a slice of olive oil. Add the chicken and toast over high heat. Then reduce the heat, add the wine and simmer for 5 minutes.
3. Heat the cabbage in boiling water and remove 6 leaves (if the cabbage is large – then 3 leaves and cut them in half). Wrap the chicken in them.
4. Place 6 sheets of dough on the table and cut one side of each sheet every 2 cm lengthwise. Place the cabbage leaf wrapped chicken on the uncut side of the dough and top with the cut side of the dough sheet. Glue the edges and form cakes.
5. Place the cakes on a parchment paper lined baking sheet and grease the egg yolk batter. Bake in a preheated 160 ° C oven for 15-20 minutes until cooked through.
6. Melt the guest in the pan and add the flour. Stir constantly with a whisk until the crumbs are thick. Pour in the milk and mix well with a whisk and heat until smooth, until the consistency of a shiny bechamel sauce. Add the Parmesan cheese and stir again.
7. Serve the cakes with the béchamel-parmesan sauce.
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How to produce
1. On a flat surface, add the flour, make a hole and grate the butter (or margarine) through the beet rack, add salt, soda mixed with kefir. Chop everything with a wide knife until the ingredients are combined, then quickly knead everything into a solid dough.
2. Wrap the resulting dough in cling film and refrigerate for at least an hour (you can keep it overnight).
3. Prepare the filling. Grate the carrots and celery through the beet rack, cut the eggplant and zucchini into small straws, cabbage, into thin strips (you can add other vegetables you like, just important that they are not particularly juicy, the drier is more suitable). Fry all the vegetables in a preheated skillet until slightly softened, smell, season with pepper, salt if desired, and nice herbs (suitable for oregano, thyme, parsley).
4. Grease a round or square baking dish. Divide the dough from the refrigerator into two parts: 2/3 (bottom) and 1/3 (top). Spread out most of it and line the bottom and sides of the baking pan. Place the filling on top, flatten.
5. Roll out the remaining dough as well, cut it into wide strips and cover the top of the cake with them. Grease with beaten egg.
6. Place the cake in an oven preheated to 180 ° C and bake for 35 to 45 minutes, until the top is golden brown and the vegetables are clearly cooked.
7. Allow some to eat and eat. The cake is delicious and fresh.
Ingredients
Butter: 250.00 gram (or margarine, cold; dough)
Flour: 2.00 S t. (mass)
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How to produce
1. Boil a large amount of water in a large pot, salt and add the chopped cabbage. Let them simmer for 2-3 minutes until they soften a bit, then unplug them and let them cool and dry.
2. Squeeze out the remaining water (if any), transfer the cabbage to a large bowl, add the onion, salt, pepper, breadcrumbs, flour, beat the eggs and mix well. You need to get a thick, sticky dough. If it is still quite watery, you can add more flour or breadcrumbs.
3. Heat an oil with a neutral flavor in a deep frying pan and use a spoon to form small chops, beating a little so that they are not too thick. Bake after 4-5 minutes. on each side until golden brown. Watch the heat and, if necessary, reduce it if the chops spread too quickly.
4. After baking, place on a paper-lined plate to absorb excess fat.
5. Eat while hot, sprinkle abundantly with dill, squeeze a little lemon and / or sour cream / tablespoon of yogurt to refresh.
Ingredients
Cabbage: 650.00 gram (grated beet grater or very finely chopped knife)
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How to produce
1. Finely chop the bacon, fry in a pan, take the pieces and place warm. Add the finely chopped onion to the rest of the fat and fry. Then add the finely chopped cabbage, stir and simmer for about 25 minutes. Stir from time to time.
2. Boil the peeled potatoes, simmer, add the milk or cream, add the butter and puree, but not very finely, small pieces may remain in the porridge.
3. Put the mashed potatoes in a pan with cabbage, salt, add pepper and mix.
4. Place the colkanon on a large plate, sprinkle with pieces of bacon and chopped onion leaves.
5. Eat hot.
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