Cabbage Egg Salad / Salata od zelja i jaja

Are you still tackling with leftover hard-boiled eggs from Easter? We sure are. And I’m fine with that, as eggs go with pretty much everything. They are also a very convenient mean of upgrading salads or side-dishes into full meals.

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INGREDIENTS:

(Yields 1 large serving / 1.21 EUR)

For the dressing:

2 tbsp sour cream (0.27 EUR)

1 tsp mustard (0.03 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For the salad:

2 hard-boiled eggs (0.40 EUR)

2 spring onions (0.27 EUR)

2 cups thinly shredded cabbage (0.13 EUR)

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METHOD:

In a small bowl whisk together sour cream, mustard, olive oil, salt and pepper until emulsified. Chop up eggs and spring onions and toss with shredded cabbage. Pour dressing on top and stir until well combined. Serve chilled.

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Da li se još uvijek borite sa ostacima kuhanih jaja od Uskrsa? Mi da. I nemam sa time previše problema jer jaja idu manje-više uz sve. Također su super način da se salata ili prilog apgrejdaju u kompletni obrok.

SASTOJCI:

(Za 1 izdašnu porciju / 9,02 kn)

Za dresing:

2 žlice kiselog vrhnja (2,00 kn)

1 žličica senfa (0,25 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

Za salatu:

2 tvrdo kuhana jaja (3,00 kn)

2 mlada luka (2,00 kn)

2 šalice tanko naribanog kupusa (1,00 kn)

PRIPREMA:

U maloj zdjelici razmutite skupa kiselo vrhnje, senf, maslinovo ulje, sol i papar dok ne dobijete emulziju. Narežite jaja i mladi luk i pomiješajte sa ribanim zeljem. Sve zalijte dresingom i dobro promiješajte da se sjedini. Poslužite ohlađeno.

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Cabbage Egg Salad / Salata od zelja i jaja

Purple Cabbage Soup (including a vegan option) / Juha od crvenog kupusa (sa veganskom opcijom)

I know, I know, another cabbage recipe! But I’m really into cabbage lately. And soups!

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INGREDIENTS:

(Yields 6 servings / 0.53 EUR per serving / 3.18 EUR for all)

1 large onion (0.10 EUR)

2 tbsp sunflower seed oil (0.01 EUR)

½ head of purple cabbage (0.40 EUR)

4 garlic cloves (0.13 EUR)

3 large carrots (0.20 EUR)

1 large parsnip (0.60 EUR)

3 medium sized potatoes (0.20 EUR)

2 bay leaves (0.05 EUR)

6 cups meat or vegetable broth (1.47 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 tsp salt – only if using unsalted broth (0.01 EUR)

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METHOD:

Wash, peel and finely chop all the vegetables. In a large pot, saute onion on oil for a few minutes, until translucent. Add in shredded cabbage and cook for a few minutes to soften. Then add in finely chopped garlic, carrots and parsnip chunks, stir and cook briefly. Place the rest of the ingredients to the pot and bring to a rolling boil. Reduce heat and simmer with a lid cracked open for about 20 minutes, until potatoes are thoroughly cooked through. Taste and adjust seasoning. Also a small note on salt: better to avoid adding salt altogether if your broth is salty. You can easily add in some more when the soup is cooked, if necessary.

Serve the soup hot. This dish reheats wonderfully, so you’ll have lunch situations sorted out for a while, should you decide to cook up a bigger batch.

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Znam, znam, još jedan recept sa kupusom! Ali sam totalno ufurana u kupus u zadnje vrijeme. I u juhe!

SASTOJCI:

(Za 6 porcija / 3,97 kn po porciji / 23,81 kn za sve)

1 veliki luk (0,75 kn)

2 žlice suncokretovog ulja (0,10 kn)

½ glavice crvenog kupusa (3,00 kn)

4 češnja češnjaka (1,00 kn)

3 velike mrkve (1,50 kn)

1 veliki pastrnjak (4,50 kn)

3 srednja krumpira (1,50 kn)

2 lovorova lista (0,40 kn)

6 šalica mesnog ili povrtnog temeljca (11,00 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

1 žličica soli – samo ako koristite neslani temeljac (0,01 kn)

PRIPREMA:

Operite, ogulite i fino narežite svo povrće. U velikom loncu na ulju kratko prodinstajte luk, dok ne postane staklast. Dodajte narezani kupus i kuhajte par minuta da omekša. Onda umiješajte fino nasjeckani češnjak i narezane mrkvu i pastrnjak, pa kratko prokuhajte. Dodajte u lonac sve ostale sastojke, promiješajte i pustite da zavrije. Smanjite vatru pa krčkajte sa odškrinutim poklopcem 20 minuta, dok se krumpir skroz ne skuha. Kušajte i prilagodite začine. Također, mala napomena što se tiče soli: bolje nemojte ništa soliti ako koristite slani temeljac. Lako na kraju kada je juha gotova možete dosoliti.

Poslužite juhu vruću. Ovo se jelo super podgrijava, pa ćete imati riješen ručak za par dana, ako se odlučite skuhati veću količinu.

Purple Cabbage Soup (including a vegan option) / Juha od crvenog kupusa (sa veganskom opcijom)