CORIANDER

Parsley or seeds, aromatic, sweet-spicy scent with a delicate balsamic, but very characteristic hint. After crushing, they are mild in flavor, somewhat similar to the dried orange peel. Added to vegetables, various salads, mushrooms, and also to fish and all kinds of meats, especially poultry. Coriander improves digestion, prevents fermentation excessive, especially in the form of fresh parsley.

RED CABBAGE THE EAST WAY: A small head red cabbage (about1kg) 3 spoons of oil, 1/2 cup dry red wine, a spoon of flour, 20dg dark grapes, bunch of cilantro, honey, cloves, salt and pepper.

Shredden cabbage, salt, let stand for 20 minutes.
 Fry chopped onion in the half of the fat not redden it, put the cabbage, pour some hot water and cook in an uncovered pot for 15 minutes. Pour the wine, put the washed grapes, cabbage, simmer, covered, until tender. Fry flour with the rest of the oil and combine with cabbage, stirring constantly. Season with salt, pepper, coriander, chopped cloves and a touch of honey.