Calories: Not specified
Cooking time: Not specified
A simple one can be turned into a wonderful light dish for a holiday table, or you can diversify your diet with an unexpected solution. According to this recipe, cabbage salad with cheese and eggs is not only light, but also incredibly tender: the combination of cheese and eggs makes it so.
This salad can be used to unload on holidays, for example, New Year, when we still allow ourselves a lot of unnecessary things at the table that are difficult for the stomach. The salad is very satisfying, satisfies hunger well, and you can be sure that it will not add extra pounds to you.
Cabbage salad with cheese is ideal for dinner, and if you are preparing it for a holiday table, it will perfectly replace heavier and high-calorie side dishes with meat or fish.
Salad ingredients:
- white cabbage – 400 g,
- large chicken eggs – 4 pcs,
- hard cheese – 200 g,
- mayonnaise or sour cream for dressing,
- a bunch of any greenery to taste.
Step-by-step recipe with photos:
Finely chop the cabbage and place in a salad bowl. If you are preparing a salad from late varieties of cabbage, then try to chop it as thinly as possible, and lightly crush it in the salad bowl with your hands so that the salad turns out tender. Don't overdo it and don't mash the cabbage too much.
Grate the cheese on a fine grater and add to the cabbage.
For this cabbage salad with cheese, you can also use lightly salted feta cheese, in which case you do not need to salt the salad.
Also grate the hard-boiled eggs on a fine grater.
It is best to choose eggs with a beautiful bright orange yolk so that the salad turns out just as bright.
If you want to make this coleslaw recipe as low-calorie as possible, omit the yolks. 
Finely chop the greens and add to the salad. Dill and cilantro go well with this coleslaw. Or you can add a small sprig of mint, and you will have an unusual, but very tasty salad. Of course, this is entirely up to your taste.
Season the salad, add salt to taste and stir. Dress the cabbage salad with cheese and egg just before serving. Mayonnaise, sour cream or thick natural yogurt are suitable for dressing.
Bon appetit!
Let us remind you that last time we prepared.
The famous philosopher and mathematician of the Ancient World, Pythagoras, wrote in one of his treatises that cabbage “is a vegetable that supports the vigor of the body and a cheerful, calm mood of spirit.” And ancient doctors strongly recommended that mothers feed this vegetable to their young children so that they would grow up strong and healthy.
Not much has changed since then and we continue to love her in all her forms. A special place “in these types” is occupied by salads, of which there are simply a huge variety at present.
A fresh spring vegetable is good on its own or in combination with almost all other vegetables, fruits and even meat products. Which makes it simply an indispensable product for preparing spring and summer dishes.
As soon as we see the first, fresh green forks on store shelves, we, regardless of the spring price, definitely buy them just to cut them for the first salad. It is from white cabbage that we will prepare our favorite dishes today.
And it doesn’t matter what we cook them with - fresh cucumber, or carrots, or a green apple. Or we might want to add sausage, chicken, meat or cheese to them. It also doesn’t matter what we decide to season them with - olive oil, vinegar or lemon, sour cream or mayonnaise. Only one thing is important - that all of them will certainly delight us with their fresh and delicate taste; an aroma that cannot be confused with any other; and what Pythagoras spoke about many years ago - a great mood and a cheerful spirit!
And today’s selection of recipes will also serve the same purpose. We will cook, enjoy and get the intended sensations.
This option is especially good with fresh early cabbage. It contains all the flavors - slightly bitter, sour, sweet and salty.
We will need:
- cabbage - 0.5 kg
- fresh cucumber – 2 pcs.
- dill - 50 g
- green onions - 2 - 3 stalks
- vegetable oil (preferably olive)
- vinegar 9% - 0.5 - 1 teaspoon
- sugar - 0.5 tsp
- salt - 0.5 tsp
Preparation:
1. Remove the top coarse leaves from the fork and finely chop the product.
2. Add salt, about half a teaspoon. Adjust the amount of salt yourself, everyone has their own taste: some like it saltier, while others don’t add it to their dishes at all.
3. Grind with salt. At this stage, there is a rule: the older the vegetable, the tougher its leaves, which means the harder it should be ground.
Since today we have young and tender fork, we grind it only slightly. So that it becomes a little softer and lets out the juice. Although the second is not always necessary, again for young cabbage. But many autumn varieties have too hard leaves, and they must be thoroughly crushed with salt until the juice appears.
4. Cut the cucumbers into thin short strips. Sometimes they are grated, but I would not recommend this, because grated cucumbers will look like porridge and will produce a lot of excess juice.
But if you cut them thinner, the dish will look much more aesthetically pleasing, and the cucumbers in it will be tangible and tasty.
5. Cut off the rough stems from the dill, then chop the remaining tender part. Add to dish. Do the same with green onions.
Leave a little chopped dill and onion to sprinkle on the finished dish.
6. Prepare the dressing. Sometimes all the ingredients for it are simply added to the total mass, then everything is mixed. But it’s better to first mix them in a separate bowl, and only then pour everything into a bowl with the chopped vegetables.
This way, all the ingredients will mix better and more evenly with the dressing.
7. For dressing, mix vegetable oil, preferably olive oil. And I like to mix olive oil with flaxseed. Let me remind you that . It turns out not only tasty, but also healthy.
Add sugar and vinegar to taste, directly into the oil. To better dissolve sugar, you can add it not in crystals, but in the form of powdered sugar. In this case, its quantity must be reduced.
We also add vinegar according to our taste. By the way, you can replace it with lemon juice. To do this, instead of vinegar, add lemon juice squeezed from lemon to the dressing, of course, also to taste.
8. Mix all the ingredients with the dressing sauce and let it sit for a while so that everything is soaked.
9. The salad should be presented beautifully. To do this, you should not serve it in the same container in which it was prepared. Place the contents in a deep or flat plate in the form of a neat slide and sprinkle the remaining dill and onion on top.
Everything should not only be tasty, but also served beautifully, neatly and tastefully!
Here is such a simple, but at the same time the most delicious option we got.
It only remains to add that the amount of dill can be increased. And in this case, the dish produces a more emphasized and characteristic dill smell. Or you can add garlic to the recipe. And needless to say, in this case you will get a new amazing taste and aroma.
Cafe cabbage with carrots and vinegar
We will need:
- white cabbage – 500 gr
- carrots - 1 pc.
- onions - 1 piece (small)
- vinegar 3% - 2 tbsp. spoon
- vegetable oil - 2 tbsp. spoon
- sugar - 1 teaspoon
- salt - to taste
Preparation:
1. Remove the top rough and dirty leaves from the vegetable. If necessary, wash the forks with cold water, dry with paper towels and chop finely.
One of the secrets to getting a tasty dish is a thin shredder. The thinner you cut it, the tastier it will be.
2. Add salt to taste and rub with your hands until juice appears. But you don’t need to be too zealous so that the cabbage doesn’t lose its shape.
At this stage, you need to leave it for a while to let it sit and salt.
3. Meanwhile, peel and grate the carrots. Also peel the onion and cut into small cubes.
4. Place all vegetables in a bowl.
5. Prepare the dressing. To do this, mix vinegar, oil and sugar.
6. Pour the dressing over the vegetables and stir. Place in the refrigerator for 15 - 30 minutes.
The secret of a salad, like in a cafeteria, is to let it sit and marinate thoroughly.
7. The finished dish can be sprinkled with fresh chopped dill if desired.
The dish turns out so tasty that until you eat it all, you won’t be able to stop.
And one of my friends always adds a couple or three cloves of chopped garlic to such a salad. And how delicious it turns out in this version! Just imagine, from the most ordinary products you can create an incredibly tasty dish! And needless to say, it’s not only tasty, but also healthy.
The same cabbage as in the cafeteria. Another recipe
Here is another version of the same recipe, but it differs in that the ingredients are added differently. That is, first all the ingredients are combined with vinegar and oil, and then it’s all ground.
And don’t forget that the salad needs to sit for a while so that all the ingredients are saturated with each other’s juices and so that they have time to marinate a little.
Salad with lemon juice and soy sauce
I first tried this salad at a friend’s birthday party. She celebrates it at the beginning of May, that is, when the first cabbage appears on the market. And I must say that it struck me with two components at once: the first was the tomatoes in the dish (I had never added them in such a combination before), and the second was that the dressing sauce contained soy sauce. And here's the recipe.
We will need:
- white cabbage – 300 gr
- cucumber - 1 piece (small)
- tomato - 1 pc.
- lemon - 1/4 part
- soy sauce - 1 tbsp. spoon
- olive oil - 2 tbsp. spoons
- salt - to taste
- sugar - 1 teaspoon
- parsley - for decoration
Preparation:
1. Remove the top coarse leaves from the head of cabbage; if necessary, wash it. Then dry with paper towels and cut into thin strips. The thing to remember here is that the thinner you cut it, the tastier it will be.
2. Transfer the chopped meat into a deep bowl, sprinkle with salt and grind until soft and the first juice appears.
However, do not overdo it; the cabbage should not turn into mush.
3. The cucumber can be grated or cut into small strips. Today I chose the first option to make the salad more juicy.
Transfer the grated cucumber to a bowl.
4. Cut the tomato into smaller cubes or strips.
5. Mix all ingredients and taste if there is enough salt. If not, add salt to taste.
6. Prepare the dressing. To do this, pour olive oil into a separate bowl and add lemon juice. You can squeeze it directly with your hands, or use a juicer.
Then pour in a spoonful of soy sauce and add sugar. Stir the mixture until it dissolves.
7. Pour the dressing over the contents, stir and let stand for 10 minutes so that it marinates a little.
8. Place it in a bowl, or in a large flat plate in the form of a slide. Pour the resulting juice on top. Garnish with sprigs of curly parsley.
Spicy salad with garlic and mayonnaise
And for those who like to dress their salad with mayonnaise or sour cream, there is this recipe.
- cabbage - 500 gr
- garlic - 3 - 4 cloves
- mayonnaise or sour cream - 200 g
- cranberries - 1 tbsp. spoon
- salt - to taste
Preparation:
1. Finely chop the cabbage, place in a large, deep bowl and sprinkle with salt.
2. Grind with salt until the juice comes out.
3. Grind the garlic using a press or simply grind it in a mortar. Add it to the bowl.
4. Mix everything and season with mayonnaise or sour cream.
5. Stir, then carefully place in a dish. Garnish with cranberries.
Eat immediately. In this version, it is better to cook at once. It is not advisable to leave it in the refrigerator until the next day. However, like all other dishes from this category.
Fresh cabbage is bitter, and if you leave it until the second day, the bitterness may intensify and become predominant in the dish, which can ruin its taste.
It is also not advisable to prepare mayonnaise or mixed salads for future use. It's best to eat them right away.
Cabbage salad with carrots and green peas
You will need:
- cabbage - 350 gr
- carrots - 50 gr
- green peas - 100 gr
- mayonnaise - 100 gr
- boiled egg - 1 pc.
- greenery
- salt - to taste
Preparation:
The salad is as simple as it is delicious. And it’s not at all difficult to prepare and, most importantly, quickly.
1. Remove the top coarse leaves from the head of cabbage and clean off any dirt that remains on the leaves.
If desired, the forks can be washed under running cold water. Then dry with paper towels and cut into thin strips.
2. Peel the carrots and chop them thinner. Or grate on a Korean carrot grater using a thin attachment.
3. Grind the cabbage with salt. Do not add a lot of salt, since the mayonnaise with which we will season it is itself quite salty.
4. Add chopped carrots and a peeled and cut into small cubes or strips egg. The egg can be cut with an egg slicer.
Add also green peas. If it comes from a fresh harvest and is not hard, then add it, or you can use canned from a jar.
5. Gently mix and season with mayonnaise.
6. Before serving, chop the herbs, dill or parsley and sprinkle generously on top.
Serve and eat with pleasure.
I know that not everyone considers mayonnaise a worthy dressing. Some people don't use it at all. So, mayonnaise can be replaced with sour cream, or the same olive oil.
Green apple salad
When you don’t want to dress the salad with vinegar, then you can use a green apple for sourness. The Semerenko variety is very suitable for this. Its fruits are sweet and sour, and thanks to this you don’t have to add sugar. An apple will replace both and give the desired taste.
We will need:
- cabbage - 500 gr
- apple - 1 - 2 pcs
- carrots - 1 pc.
- onion - 1 piece (small)
- sour cream - 0.5 cups
- poppy seed - 1 teaspoon
- sugar - to taste and desire
- salt, pepper - to taste
- greens - for serving
Preparation:
You can simply combine all the ingredients using one of the methods I described above. And you can prepare the dish in a very unusual way.
1. Chop the cabbage into small strips. Add salt to taste.
Squeeze it lightly and put it on very low heat. Heat and stir constantly until it settles.
2. Strain the resulting juice and place the vegetable in a bowl.
3. Grate the carrots using a Korean carrot grater. Cut the onion into very small cubes. Add both to the bowl.
4. Cut the apple into thin strips. Reserve a quarter for garnish. If it has rough skin, it is better to peel it. Sprinkle the apple with poppy seeds and stir until the poppy seeds stick to the fruit. Also add it to the rest of the ingredients.
You don’t have to use poppy seeds, but look how much more positive the dish looks.
5. Stir. Add a little ground black pepper to the sour cream. If the apple is very sour, then add half a teaspoon of sugar. Stir and season with sour cream dressing.
6. Place the salad in a deep plate or flat dish in the form of a slide. Sprinkle chopped herbs on top and garnish with apple slices.
To make the dish look more beautiful, you can use fruit of a brighter color for decoration.
It can be cooked without preheating the cabbage.
Recipe with smoked sausage with mayonnaise
This option is prepared less often than vitamin ones. But if you want a dish with more calories, here is the recipe.
We will need:
- cabbage - 500 gr
- smoked sausage – 200 gr
- mayonnaise - 100 gr
- salt, pepper - to taste
- greens - for decoration
Preparation:
The recipe is very simple and easy. It will take no more than 10 minutes to cook it.
1. Clean the head of cabbage from top leaves and dirt. Chop into fine strips. We remember that the smaller the size, the tastier the final result will be.
2. Place everything in a bowl and grind with salt until the first juice appears.
3. Mix one and the other and season with mayonnaise.
4. Add a little pepper. Stir and serve.
The recipe specifies smoked sausage, but you can also use boiled varieties, such as “Doctorskaya”. You can also cook it with the addition of boiled chicken or meat.
“Pastel” of cabbage and beets
This salad is prepared very simply and quickly. And it received such an interesting name because it cleanses the intestines well. Also, with this combination it is good to go out of any diet.
The composition of the ingredients is the simplest; the products are not available on store shelves either in summer or winter. And of course it is worth saying that although it is simple, it is very tasty.
In this version we use fresh beets, and the salad can rightfully be called “Vitamin”. It tastes good, is healthy and is always eaten with great pleasure.
And in winter, I cook it with boiled beets. And then you get this vinaigrette from fresh cabbage. You can add boiled beans and all other ingredients that we usually add to a vinaigrette. And if you don’t have time to cook it, then canned food will always come to the rescue.
By the way, recently on the Internet I came across the site “Fry - Steam”, where I found a lot of delicious recipes for our favorite dish - vinaigrette. I highly recommend reading it. Before this, I always cooked it according to only one recipe.
“Winter” vegetable salad with radish
In winter, cucumbers, tomatoes and bell peppers are not so juicy and tasty. And therefore, they can be replaced with a vegetable that is more useful in winter - radish.
It is better to use Uzbek green radish. It is not so bitter, and also more juicy. And when combined with carrots it is also very tasty.
We will need:
- cabbage - 300 gr
- radish - 1 piece (small)
- carrots - 1 piece
- mayonnaise - 2 tbsp. spoons
- sour cream - 2 tbsp. spoons
- salt and sugar - to taste
Preparation:
1. Peel the cabbage from the top leaves and chop it into very thin strips.
2. Sprinkle with salt and grind until juice forms and is slightly soft.
3. Grate the carrots and green radish on a coarse grater, or better yet, on a Korean carrot grater.
4. Combine vegetables. Sprinkle with sugar, taste if there is enough salt, add as needed.
5. Season with sour cream combined with mayonnaise. You can use one or the other for dressing, but I like it when this particular salad is dressed with both.
Sour cream will give a slight sourness and mayonnaise will soften the taste of the bitter radish. And the combination will result in a balanced and harmonious taste.
If you decide to season it only with mayonnaise, then add a little vinegar or a tablespoon of lemon juice.
You can also use crackers for decoration. Just don't put them in ahead of time so they stay crispy when serving.
“Autumn” salad with turnips and cranberries
If we are preparing a salad with radishes, then why not prepare it with turnips.
We will need:
- cabbage - 200 gr
- carrots - 1 pc.
- turnip - 1 piece
- cranberries - 1 cup
- honey - 1 tbsp. spoon
- salt - to taste
Preparation:
1. Finely chop the cabbage, add salt and rub with your hands to make it softer.
2. Peel the carrots and turnips and grate them on a medium grater.
3. Stir the vegetables, add cranberries and honey. Test to see if there is enough salt. If necessary, add it too. Stir and serve.
If the cabbage is quite tough and gives little juice, you can add a little olive oil to the salad.
Fresh cabbage salad in Hungarian style
We will need:
- cabbage - 100 gr
- boiled potatoes - 2 - 3 pcs
- grated horseradish - 2 tbsp. spoons
- lard - 50 - 70 g
- lemon juice - 1 tbsp. spoon (you can use vinegar 3%)
- vegetable oil - to taste (2 - 3 tablespoons)
- salt, pepper - to taste
Preparation:
1. Chop fresh cabbage into small strips. Stir in salt and mash slightly to soften it.
2. Cut the potatoes into small cubes, cut the bacon into thin strips.
3. Combine all ingredients in a bowl, not forgetting 2 tablespoons of horseradish. Add squeezed lemon juice or vinegar. Pepper to taste.
Eat with pleasure.
“Summer” salad with egg and bell pepper
And this option is very tasty in the summer, when vegetables have gained juiciness, color and taste from the sun. It turns out to be super vitamin-packed. And delicious, of course.
We will need:
- fresh cabbage - 300 gr
- tomatoes - 2 pcs.
- bell pepper - 2 pcs
- boiled eggs - 2 pcs
- vegetable oil - 2 tbsp. spoons
- vinegar 3% - 1 tbsp. spoon
- mustard - 1 teaspoon
- salt - to taste
- greens - for decoration
Preparation:
1. Peel the forks and chop into small strips. Lightly knead with your hands.
2. Soak the tomatoes in boiling water for 2 - 3 minutes, then rinse them with cold water and remove the skins. Then cut into circles.
3. Bake the pepper in the oven, then cool and remove the skin. Then cut into small strips.
4. Divide the eggs into yolks and whites. Cut the whites into strips and grate the yolks on a fine grater.
5. Prepare the dressing. To do this, mix vegetable oil, vinegar, mustard, salt and sugar.
6. Combine vegetables and egg whites. Top with dressing. Garnish with grated yolks and herbs.
The salad is ready, you can serve and eat.
Uzbek cabbage salad with meat and radish
And this option is being prepared in Uzbekistan. And it even has a name. Unfortunately, I don’t remember the name, but you can eat this dish in cafes and restaurants. And if you cook it yourself, you can do it at home.
We will need:
- boiled meat - 200 g
- cabbage - 200 gr
- radish - 2 pieces
- carrots - 1 pc.
- cucumber – 1 – 2 pieces (small)
- egg - 3 pcs
- mayonnaise - 0.5 cups
- parsley - 1 bunch
- salt - to taste
- vinegar 3% - 1 tbsp. spoon
Preparation:
1. Cut the boiled meat into thin strips. It is better to take non-fatty meat, beef or lamb. Leave some meat for decoration.
2. Boil the eggs, cool and chop finely. Or use an egg slicer. Reserve half an egg for decoration.
3. Peel the green radish and cut into small strips. Pour in salted cold water and let stand for 10 - 15 minutes to release the bitterness. Then drain the water and let the radish dry a little.
4. Cut the carrots into thin strips. Dilute the vinegar in two tablespoons of water and pour the marinade over the carrots. Leave to marinate for 15 - 20 minutes.
5. Chop the cabbage into thin strips and rub with salt to make it softer.
6. Cut the cucumbers into strips. It is better to take small-sized young cucumbers. If you use a large specimen, then it will need to be peeled.
Cut the stems off the parsley and chop. Leave a couple of branches for decoration.
7. Mix all ingredients in one bowl. Season with mayonnaise and mix. Then carefully place in a salad bowl. Garnish with fresh parsley, sliced eggs and pieces of meat.
Serve and eat with pleasure!
This salad turns out to be satisfying and nutritious. It can be beautifully decorated and served even on a festive table. The guests will be delighted.
Spicy cabbage with cherry tomatoes and celery
And this version of the dish is distinguished by its original dressing, and the fact that it contains a stalk of celery. Agree, this combination does not occur very often.
We will need:
- cabbage - 500 gr
- celery stalk 1 piece
- cherry tomatoes - 5 - 6 pcs
- dill - 0.5 bunch
- green onions -0.5 bunch
- ground red hot pepper - a pinch
- salt - to taste
For refueling:
- horseradish - 2 teaspoons
- hot Tabasco sauce -0.5 - 1 teaspoon
- mustard - 1 tbsp. spoon
- wine vinegar - 2 teaspoons
- vegetable oil - 5 tbsp. spoons
- salt - to taste
Preparation:
1. Chop the cabbage into thin strips and rub with salt until soft.
2. Add celery cut into thin strips, chopped herbs and a pinch of red hot pepper.
3. Cut cherry tomatoes into two halves or quarters. Add to the crushed mixture.
4. Mix all ingredients for the sauce.
You can also chop a regular tomato instead of cherry tomatoes.
If you don’t want the salad to be too spicy, add hot ketchup instead of Tabasco sauce. And instead of two spoons of horseradish, add one.
Vegetable salad “Tenderness” with canned corn
This option is not only tasty, but also very beautiful. It uses brightly colored ingredients which makes it look quite delicious!
We will need:
- cabbage - 300 gr
- cucumber – 1 – 2 pcs
- bell red pepper - 1 pc.
- canned corn - 0.5 cans
- dill - 0.5 bunch
- salt, pepper - to taste
Preparation:
1. Cut the cabbage into strips, mix with salt and squeeze lightly to make it softer.
2. Cut cucumbers and sweet peppers into neat strips. Chop the dill.
3. Combine all the ingredients, add canned corn to them, from which all the liquid must first be drained. Add salt and pepper to taste.
4. Season the salad with vegetable oil, it’s good if it’s olive oil. Place in a bowl and serve.
"Double Cabbage"
We will need:
- white cabbage – 150 gr
- red cabbage - 150 gr
- green onion - 2 stalks
- wine vinegar (white) - 2 teaspoons
- olive oil - 2 - 3 tbsp. spoons
- mustard - 0.5 teaspoon
- cumin seeds - 1 teaspoon
- salt - to taste
Preparation:
1. Chop all the cabbage into small strips, place in a bowl and lightly squeeze with salt.
2. Chop the green onions and add to the slicing.
3. Pour vinegar, oil into a jar with a screw-on lid, add mustard and cumin seeds. Shake thoroughly and pour over the vegetables.
4. Let stand for 20 minutes, then stir again and place in a bowl. Serve to the table.
That's how many interesting and tasty options we came up with.
Of course, these are not all recipes. They can be invented in accordance with how our imagination is developed. For example, you can cook with carrots in Korean style, with zucchini, with avocado, with radishes, or with pears, plums, apricots, and cherries. You can cook with chicken, turkey, shrimp, crab sticks, boiled fish and even sprats. Any cheese would also pair well with our main ingredient today.
Today we looked at recipes only for white cabbage. But there are a lot of recipes with other varieties, for example from kohlrabi, from Savoy, and of course from Beijing, which can be combined with any ingredients.
But today we will limit ourselves to this, and there will be another article with these varieties.
And I'll leave it at that. If you find interesting recipes and you liked the article, share it on social networks. Let everyone also choose a recipe to their liking.
Bon appetit!
Cabbage salad with egg - general principles of preparation
The last decade can be called the beginning of the period of vitaminization. More and more people are eating healthy and looking for foods that contain a greater supply of healthy vitamins. Experts recommend using healthy and natural products that can be found fresh all year round, even in winter. For example, coleslaws! The advantages of this dish are, first of all, affordability and ease of preparation.
Cabbage salad with egg - preparing dishes
Today, the variety of cabbage on the market is simply mind-boggling - red, white, kohlrabi, Peking, cauliflower, broccoli and many other types. Among such an assortment, choosing cabbage according to your taste preferences is quite simple. Cabbage can be prepared with seafood, canned meat products, and smoked meats. Eggs and meat add heartiness to the coleslaw, but the dish itself remains light. Cabbage is often chopped with a knife, but some prefer to grate it on a coarse grater. It is better to cut young cabbage, and grate winter white and red cabbage. It will turn out more tender and crispy.
Recipes for cabbage salad with eggs
Recipe 1: Cabbage Salad with Egg
Let's start with a light salad. In the summer season, these can be fresh vegetables, and in the winter, try adding pickled cucumbers to the salad.
Let's start with fresh herbs first. Onion, dill, parsley are finely chopped. Then the cabbage is cut into small strips. Mix everything, you need to thoroughly mash the cabbage and herbs with your hands.
Let's move on to the second group of ingredients. Cabbage is cut into strips, boiled eggs into cubes. We send everything to the cabbage, season the cabbage salad with eggs with light mayonnaise.
Recipe 2: Cabbage Salad with Egg and Green Pot
This is also quite an interesting salad, the peculiarity of which is not only the addition of green peas to the dish, but also sausage (it is better to take cervelat). This cabbage salad with egg once again proves that there are no limits to preparing healthy salads from this vegetable.
First, finely chop the cabbage, onion and fresh herbs. Mix everything and only then can you get on with the remaining components of the cabbage salad with egg.
Cut the sausage into strips, boiled eggs can be grated on a coarse grater. Drain the liquid from the peas. We send everything to the cabbage, mix and add mayonnaise. By the way, this salad can also be dressed with oil. Simply remove mayonnaise from the list of ingredients and add 2-3 tablespoons of vegetable or olive oil. The salad will be no less nutritious, but more healthy.
Recipe 3: Cabbage salad with egg and crab sticks
Perhaps every housewife knows a couple of interesting recipes that include crab sticks. It's time to add another recipe to the cookbook, only this time crab sticks will make a unique composition with cabbage.
The cabbage should soften a little, so first of all, cut it, chop the greens and mix everything. Then cut the crab sticks into half rings. The boiled egg is crushed, and the liquid is drained from the corn and sent to the rest of the products. The carrots are boiled and cut into cubes. Combine cabbage with herbs and other ingredients, season with mayonnaise.
Recipe 4: Cabbage salad with egg and sour cream
Let's prepare a red cabbage salad with egg. This variety of cabbage is healthier and more tender; dishes made from it are juicy and rich.
Red cabbage is grated along with carrots. Then we start preparing the sauce. Cut the egg whites into cubes. Place the boiled yolks, sugar, sour cream into a blender, add mustard and a little black pepper. Beat, add lemon juice, then run a little in the blender again. All that remains is to pour the sauce over the salad and put it in the refrigerator for a couple of minutes.
Recipe 5: Cabbage salad with egg and chicken
Let's expand our knowledge about cabbage a little and prepare a delicious and interesting kohlrabi cabbage salad.
Boil the kohlrabi and carrots until tender, then cut into cubes. We also boil the eggs and chop them.
Take chicken fillet and boil in salted water. After sweating, cut into cubes. The onion is chopped, the pickled cucumbers are cut into cubes. The ham is cut into strips. Grate the garlic on a fine grater and mix with mayonnaise, add mustard. Mix kohlrabi with carrots, fillet, eggs, peas, cucumbers and ham. Season everything with mayonnaise.
Cabbage salad with egg - secrets and useful tips from the best chefs
When preparing cabbage salads, it is important to give it tenderness. To do this, before preparing the dish, chop the cabbage and sprinkle a spoonful of vinegar on it. This will allow the cabbage to soften a little.
The thinner you cut the cabbage for the salad, the tastier the dish will be. Moreover, this applies not only to preparing cabbage salads with eggs, but also to fermenting any vegetables.
Over the last decade, humanity has entered a new era - it can be safely called the era of general vitaminization. People are increasingly interested in ways to prolong their youth and longevity, and a healthy, balanced diet plays an important role in achieving such goals.
We invite you to familiarize yourself with a selection of delicious and healthy cabbage salad recipes. They can be excellent independent dishes, light and satisfying at the same time, or serve as an excellent side dish.
Salad with cabbage and egg - photo recipe
Very often you want to cook something light, but at the same time very satisfying. This interesting recipe for cabbage salad with eggs will delight everyone in the household. The slightly crunchy salad is suitable for serving with any side dish. There is no doubt that the dish will turn out very tasty.
It's no secret that white cabbage is a source of nutrients, and the product can be stored well. Therefore, in any season, without hassle, every cook can create such an amazing salad with cabbage and egg.
Cooking time: 20 minutes
Quantity: 6 servings
Ingredients
- Cabbage: 350 g
- Carrot: 1 pc.
- Eggs: 3 pcs.
- Mayonnaise: 100 g
- Fresh greens: a bunch
- Mustard: 10 g
- Garlic: 1 clove
- Salt: a pinch
Cooking instructions
Salad with cabbage, onion, tomato and egg
Let's start with the simplest, most satisfying and trouble-free option that you can whip up after a hard day at work. To prevent your body from drying out without healthy vitamins during the cold season, prepare:
- ¼ small head of cabbage;
- 1 onion;
- 4 eggs;
- 2 tomatoes;
- a few sprigs of dill and mayonnaise for dressing
Cooking procedure extremely simple and unsophisticated:
- Chop the cabbage very finely, add some salt and knead it with your hands so that the vegetable softens and the juice comes out faster;
- Boiled eggs are peeled and cut into arbitrary cubes;
- Peel the onion and chop it into half rings.
- Finely cut the tomatoes into cubes.
- Pour the ingredients into a salad bowl, mix, add pure mayonnaise or a mixture of half and half with sour cream and mix thoroughly again.
- Sprinkle the salad with chopped dill.
Salad with seaweed and egg
A mixture of sea cabbage and ordinary cabbage will increase the “degree” of usefulness and deliciousness of this interesting salad.
Ingredients:
- 0.25 kg of white cabbage;
- 0.2 kg of kelp;
- 2 eggs;
- green onions;
- mayonnaise or oil for dressing.
How to cook:
- Shred the cabbage using a special device or a knife.
- Grind the seaweed (kelp).
- Cut the boiled eggs into cubes or strips;
- Wash and chop the green onion feathers.
- Add salt to taste, then mix.
- The dressing can be mayonnaise, its mixture with sour cream, homemade yogurt without additives or vegetable oil. If desired, sprinkle the salad with sesame seeds.
Recipe for Chinese cabbage salad with eggs
Hearty thanks to eggs, tender and crunchy thanks to Chinese cabbage and cucumbers, it will be a wonderful vitamin-rich reminder of the bygone summer. The volume of ingredients is taken depending on the size of your salad bowl and the number of planned eaters.
Cooking steps:
- Prepare Chinese cabbage, eggs, one cucumber, herbs, onion feathers, mayonnaise or other dressing;
- Remove the top five leaves from the cabbage head; we do this carefully, because they will be used to decorate the dish.
- We finely chop the “Pekingka” to the best of our ability;
- Cut the peeled cucumber into small cubes;
- wash a couple of green onions and finely chop them;
- Peel the boiled eggs and cut them into cubes;
- Place all the ingredients in a bowl, add some salt, mix, then add the chosen dressing and mix again. For lovers of light salads, you can season the dish with oil; if the issue of preserving your figure is not urgent, then mayonnaise dressing is also suitable.
- We cover the bottom of another salad bowl with cabbage leaves set aside earlier, and place the prepared dish on them.
Salad with cabbage, egg and corn
In this salad we also recommend using juicy and tender “Pekingka”, which itself, chopped and seasoned with lemon juice, will be a tasty light addition to any dish. And if you add the following ingredients to it, cabbage will only benefit:
- can of corn;
- 2 eggs;
- 100 g hard cheese;
- greenery;
- mayonnaise for dressing.
Preparation procedure:
- Separating the cabbage leaves from the head, cut them lengthwise and then chop them.
- Next, add the corn from the can and the cheese cut into strips.
- Peel the eggs and cut into arbitrary cubes.
- Add mayonnaise dressing, herbs and mix.
How to prepare a salad with crab sticks, cabbage and egg?
We offer you to replenish your salad bank with a sample of a wonderful tandem of crab sticks and cabbage. For the salad, you can use both ordinary cabbage and Chinese cabbage, and the “heavy” mayonnaise dressing can be replaced with a more dietary oil or lemon one. In addition to the already mentioned cabbage and a pack of crab sticks, you will need:
- 3 small carrots;
- 3 eggs;
- can of corn;
- greenery;
- mayonnaise.
How to cook cabbage-crab salad
To give the cabbage time to soften, chop it finely, add salt and crush it with your hands. Cut crab sticks into cubes. Peel the hard-boiled eggs and cut into arbitrary cubes.
Open the can of corn, drain the liquid and pour into a common salad bowl. Cut the boiled carrots into cubes. Chop the greens, combine them with other products, add dressing and mix thoroughly.
Cabbage is a healthy vegetable rich in vitamins. Nutritionists recommend including it in your daily diet; you won’t even notice how your body will be filled with health and energy. This vegetable is easily digestible, and due to the abundance of fiber in its composition, it has a positive effect on metabolic processes.
By adding an egg to the cabbage, you add satiety to the dish, and the tips below will help make it tastier:
- The most important thing when preparing any cabbage salad is to give its main ingredient, cabbage, tenderness and softness. Therefore, after shredding it, we advise you to sprinkle it with vinegar, a few drops of which will significantly soften the cabbage.
- The taste of the dish depends on how thinly you manage to chop the cabbage. This fact applies not only to cabbage and egg salad variations, but also to any vegetable starter.
- It’s almost impossible to spoil cabbage and egg salad; don’t be afraid to experiment with different ingredients, it will only make your diet tastier and more interesting. The most successful combinations are with legumes, apples, and corn. The main thing is not to overdo it with salt!
One of the main problems today is the amount of vitamins in foods. The market sells mainly artificially grown vegetables, which delight with their beauty all year round. They are very beautiful in appearance, but inside there is nothing useful for the human body. And, as you know, the best vitamins are those obtained from natural products. To do this, it is worth correctly adjusting your diet in order to receive many of the necessary substances that our body needs every day. The most common foods rich in vitamins are vegetables grown in your own garden. Cabbage, carrots, beets are perfectly stored all winter, which means they can easily be used as food. The preparation time for cabbage, egg, and corn salads is quite short, which is one of the main advantages.
These two products go very well together in taste and consistency. The yolk of the egg, which crumbles into small particles during cooking, has an enveloping property, hence the sauce in the salad turns out to be very tender. These go well with savory foods, such as onions, which refresh the taste, giving it some zest.
For egg and cabbage salad you need:
- White cabbage – 390 g;
- Fresh cucumbers – 190 g;
- Chicken eggs – 4 pieces;
- Mayonnaise – 80 ml;
- Salt – 8 g;
- Fresh dill – 45 g;
- Onions – 80 g.
Cabbage and egg salad recipe:
- Peel white cabbage from outer leaves, rinse it well under water, then cut into thin strips. Place the prepared product in a bowl, sprinkle with salt, grind the cabbage along with the salt, let stand until it softens in the juice.
- It is better to take fresh cucumbers when they are young and small in size, as they have small seeds and very delicate skin. Cut the product into long, thin strips, separating the ends of the cucumber with a knife.
- Boil a chicken egg until the yolk is firm. To do this, after the water boils, you need to wait 10 minutes. Then drain the boiling water and put the eggs themselves in cold water to cool. Peel them from the shell and chop them finely.
- Peel the onion and chop it into very small cubes.
- Rinse the dill thoroughly in cold water and chop finely.
- Mix the products in one dish, season with mayonnaise. There is no need to add salt, since the cabbage was already salted in advance.
Salad with cabbage and egg
Another ingredient that tastes well with cabbage and chicken eggs is tomatoes. This is a great trio that can be used to create many recipes. Each of the dishes is very simple and does not require much effort in the kitchen. can be used for a family lunch or dinner, as a cold appetizer for the main course.
For cabbage salad with egg you need:
- White cabbage – 360 g;
- Chicken eggs – 5 pieces;
- Small tomatoes – 170 g;
- Olive oil – 20 ml;
- Salt – 8 g;
- Onion greens – 30 g.
Prepare cabbage and egg salad:
- Cabbage should be prepared for slicing. Peel the leaves that are unsuitable for salad, rinse the entire head of cabbage on top, and then cut off the required amount of vegetable that will go into the dish. Using a special knife, chop the cabbage into thin strips. Mash the finished product with salt for juiciness. This will make the taste of the dish brighter and more delicate, since white cabbage is quite coarse in consistency.
- Eggs should be washed carefully before cooking so as not to crack the shell. This is done to prevent bacteria that may be on the surface of the eggshell from getting into the food. Then put the product in water and put it on fire. After boiling, count the 11 minutes required to bring it to readiness. Remove the eggs, cool in cold water, peel and cut into strips.
- Wash the green onion and chop into small rings.
- Wash the tomatoes, cut into slices, cutting off the stem and its attachment point.
- Collect the ingredients in one salad bowl, season with olive oil, and mix gently.
TIP: When washing eggs, it is better to soak them in a baking soda solution. This way you can protect yourself even more by getting rid of contamination.
Cabbage salad, egg
Green peas in cabbage salad add satiety to the dish, but the snack still remains low-calorie and healthy for the body. Green peas are a universal product that provides great benefits to the body. It is rich in protein and has a pleasant, delicate taste. It can easily be combined with any type of dressing, adapting to cabbage, which can be mixed with either oil or mayonnaise. - it's simply delicious!
For cabbage and egg salad you need:
- Cabbage – 350 g;
- Green peas, canned – 170 g;
- Green onions – 25 g;
- Pickled cucumbers – 210 g;
- Eggs – 5 pieces;
- Dill sprigs – 30 g;
- Mayonnaise – 80 g;
- Salt – 9 g.
Egg and cabbage salad:
- Rinse white cabbage in running water, separate the leaves from above, and chop the inner, juicy leaves into strips.
- Open the jar of green peas, drain the marinade, rinse the grains a little in water using a sieve, and let the water drain.
- Rinse green onions and dill in cold water, chop finely, without touching the dill stems.
- Cut the pickled cucumbers into small cubes.
- Boil chicken eggs hard. To do this, count 12 minutes after the water boils, drain the water, cool the product and cut it into a salad, after removing the shell.
- Mix the ingredients with a little salt and add mayonnaise before serving.
TIP: It is better to buy green peas in a glass, transparent jar so that you can see the quality of the grains and the transparency of the marinade. Good peas should be light green in color, dense and elastic, but inside there is tender pulp.
Salad with corn and cabbage and egg
Cabbage, corn, eggs salad has been known to many housewives for a very long time. It began to gain popularity at the end of the last century, when there was not an abundance of products on the shelves. Each festive table was accompanied by crab salad, the taste of which was familiar from childhood. Preparing such a culinary delight meant the approach of a big holiday. Today this dish is no longer so common, but still evokes warm memories. Usually fresh cucumber is added to it, but in this recipe it is replaced with another, more interesting ingredient.
For cabbage, corn and egg salad you need:
- White cabbage – 290 g;
- Pickled corn – 190 g;
- Crab meat – 240 g;
- Chicken eggs – 6 pieces;
- Juicy apple – 170 g;
- Mayonnaise – 100 ml;
- Salt – 8 g.
Salad with cabbage and corn and egg:
- Cut the cabbage into thin strips, mash with salt until the juice appears, leave for half an hour so that it is saturated with salt.
- Remove crab meat from packaging and cut into small cubes.
- Boil the eggs hard, then cool with cold water, peel and cut into cubes.
- An apple that is red, juicy and a little sweet is perfect. It will complement the dish with its taste, as well as fill it with the vitamins contained in it. Wash the fruit, remove the skin and finely chop the pulp.
- Open the jar of pickled corn, remove the grains from it, after draining the marinade.
- Place the chopped products in a large salad bowl, add mayonnaise, mix thoroughly. Cabbage salad with corn and egg is ready.
Salad with cabbage and eggs
Meat and eggs are an excellent option for a hearty dinner, when one salad plays the role of a full meal. Properly selected products that are included in this snack will meet all the body’s needs, satiate it very quickly, and will not harm the figure. Chicken eggs are added to the dish in an unusual form, which allows not only to diversify the taste, but also to serve the appetizer beautifully.
For salad with egg and cabbage you need:
- Small head of cabbage – 280 g;
- Chicken meat – 310 g;
- Mayonnaise – 70 ml;
- Eggs – 4 pieces;
- Milk – 40 ml;
- Salt – 9 g;
- Greens – 30 g.
Prepare cabbage salad with egg:
- Chicken meat should be taken without bones, preferably breast. It is necessary to remove the skin from it, rinse it under running water, boil water, add salt to it, and then lay out the meat. To ensure that the chicken breast is cooked through without becoming dry, do not cook it for more than 45 minutes. During this time it will cook, but will remain juicy, which is exactly what you need. Cool the chicken, cut it into thin strips or separate it into fibers by hand.
- For an omelet, mix chicken eggs with milk and add a pinch of salt. In a well-heated frying pan, fry a regular egg pancake on both sides. To prevent it from burning, you should grease the surface of the frying pan with a little vegetable oil. Cut the finished omelette into strips.
- Peel the cabbage from the top leaves, rinse the head, and chop it into thin strips.
- Wash the dill and cut it with a knife.
- In a dish, mix the salad ingredients with mayonnaise, adding a little salt.
TIP: To make the omelette a little fluffier, you can add table salt on the tip of a knife. This will give it airiness as well as a delicate taste.
It is very important to eat corn and eggs, as they are balanced in composition. It is known that chicken eggs contain animal proteins, and cabbage is famous for its large amount of complex carbohydrates. All these elements are simply necessary for metabolic processes in the body. The snack turns out to be very low-calorie, healthy, and you can afford it for dinner.
