Cabbage or greens as a side dish

Preparation steps

• Finely chop the onion and sauté with a little salt and sugar until slightly yellowed in olive oil (or the fat you use is not a requirement), add sliced ​​fresh cabbage (into small cubes or strips finely). Add wine at the very beginning because the greens soften faster, and then add the whipped cube to 1 dcl of water. Stew and as the water slowly evaporates, add salt, pepper, natur, bay leaf, pine, garlic and cumin, ie cumin or cumin, but not cumin (many mix cumin and cumin, which are apparently similar in appearance but completely different in taste. 15 min If you like kiml you can add a little
• Peel the apples and cut them into small cubes, add the cabbage and continue to simmer, the apples fall apart by simmering. Everything is cooked for 25-30 minutes. just before the end add a little lemon juice 1 teaspoon or vinegar as desired..a little taste the taste whether it should be salted or not.
• Caraway (Carum carvi) - both spice and medicine Caraway or caraway, caraway ... caraway Although they come from the same plant family, cumin and caraway are not the same, and they differ in smell and taste. Kim is mainly sold in our country in grain, and is used as a spice for pastries and soups. As a spice, it has a beneficial effect on appetite and digestion, as well as many other herbs that are used in cooking. Ground and whole cumin fruits are used in dishes that are not cooked, for salads (especially as an addition to beet salads, and can also be with sauerkraut), spreads and cheeses. The whole fruit is used for the preparation of various pastries, black bread, for dishes of sauerkraut, potatoes, all kinds of fatty meat, fish, for cream soups, stews. Due to its specific, astringent taste, it poorly tolerates aromatic spices other than black pepper and salt. Parkinson also mentions that cumin is often and gladly used as an addition to bread, baked fruit, cakes due to its good taste. It is also used to make lozenges that are taken for colds or winds. It is mentioned as a dish in Shakespeare's Henry IV, and even today it is traditionally served with baked apples in Scotland and England. In the West, it is usually sprinkled on cakes; in Germany, farmers add it to cheeses, cabbage, soups and homemade bread, and in Norway and Sweden, bread with cumin is widely used. Cumin seed essential oil is used to improve the taste of ice cream, candy, juices, etc. It is the most important ingredient in a liqueur named after it (Kümmel). The root is used boiled, and the leaves raw. The young leaves are much less spicy than the fruit and are good for salad, and the taste is similar to primrose or spice. In the spring, they can be added to soups for aromatic taste. Older leaves can be cooked like spinach. The leaves of the plant have similar properties as the fruit, and a similar oil can be obtained from it. Preparing cumin tea Tea is prepared and used in the same proportions and for the same purposes as sea buckthorn - to relieve abdominal tension, tea in a dose of 25-30 g per liter of water is used for swelling of the stomach, lowered organs of the womb and bloating of the whole abdomen, or 6 g per cup. Or, one teaspoon of crushed cumin (for children, half a spoon) should be poured over boiling water, left to stand for 5-10 minutes, strained and drunk slowly, in small sips. Tea can also be prepared with milk, and in that case the use of active substances is higher, because cumin essential oil dissolves well in milk fat. The decoction is made like this: one teaspoon of half a cup of water is boiled briefly, left covered for 10 minutes and strained. Drink cup by cup and a half a day, in sips. It can also be drunk in wine, also against bloating. In ancient times, cumin was widely used as a carminative liqueur and was recommended for dyspepsia and even for symptoms that accompany hysteria. It acts as a tonic and is a pleasant stomachic. Distilled cumin water is a useful remedy for bloating and cramps in infants. For infants and children, a cold sweet drink can be made, from about 30 grams of crushed cumin fruit, which is left to stand for 3-6 hours. Every cumin drink intended for the youngest can be sweetened, preferably with honey, so that the child can drink it more easily. It is given in quantities of one to three teaspoons. Cumin fruit, rich in proteins and fats, can be eaten raw or cooked. It is often chewed raw after a meal to sweeten the breath and relieve heartburn after a hearty meal; It is said that cumin used in this way brings almost instant relief from indigestion. It is also used for bronchitis and is a common ingredient in cough syrups, especially for children. The ground fruit from which the pulp is made helps the bruise to fade. In Eastern pharmacopoeias, cumin is also known and valued as a medicine. Thus, in Tibetan medicine, cumin fruit is attributed to an unpleasant and sharp taste, but also the ability to heat (as in Ayurveda), and it is used for visual impairment and loss of appetite. The German Pharmacopoeia approves cumin for the treatment of dyspepsia. It is often given together with other herbs that act as stomach and carminatives, primarily with anise, sea buckthorn, chamomile, mint, and spice. Cumin root is also edible and resembles parsnip, although it is much smaller. When they are young, Parkinson claims, the roots taste even better than parsnips. Mleven, mixed with milk and added to bread dough, cumin root was an ingredient in bread eaten by Valerij's soldiers. Cumin can be found exclusively in powder form, and is sold in "healthy food" stores. It has a specific and very strong smell, so it is recommended in small quantities. It is very healing and it would be desirable to include it in the daily diet. Cumin is the seed of a plant native to the Nile Valley, and today distributed throughout the eastern Mediterranean, northern Africa, India, China and even America. Throughout history it was used as a spice, medicine and even as a means of payment. In ancient Rome it symbolized modesty because it was used as a substitute for the then extremely expensive black pepper (how times change), while in the Middle Ages it began to symbolize love and fidelity. It was most likely sponsored by Arab rumors about its aphrodisiac properties. The Spanish conquerors took it with them to Latin America, so even today we often meet it in some Mexican dishes, and in Europe it was eventually supplanted by cumin. Today, cumin is again widely talked about as an exceptional spice, but also as a medicine. As a source of iron, it is good for maintaining energy and the immune system. Its essential oils have a beneficial effect on digestion and prevent stomach cramps. Recent research has shown that the intake of one teaspoon of this spice per day in the body affects the melting of adipose tissue (read weight loss) and lowering cholesterol. Use in the kitchen: it is advisable to fry cumin seeds in a dry pan before grinding. In this way, it enhances the taste (as with most spices). Today it can be found in a multitude of Arabic and Indian recipes, but also in some Mexican ones. In general, in all countries where they like spicy food, it is used in bread, desserts, spicy spice mixtures, and meat or vegetable compounds. It is found in curry powder and masala, and in commercial chili powder. The combination of ground cumin and coriander gives Indian food its characteristic pungent aroma. Goes well with: beans, bread, cabbage, hard and spicy cheeses, chicken, eggplant, lamb, lentils, onions, potatoes, rice, sauerkraut, pumpkin. Combines well with : allspice, anise seed, basil, cardamom, chili, cinnamon, cloves, coriander, curry leaf, fennel seed, fenugreek, garlic, ginger, nutmeg, mustard seed, oregano, red pepper, currant, pepper, thyme will retain its flavor and aroma for about a year if stored in a well-sealed container. Ground cumin, however, loses its properties somewhat faster. The source and distinction of cumin and cumin