I often cook at home a simple, but tasty and healthy dish from cabbage leaves. Moreover, it prepares very quickly. Can be an excellent snack, goes well with meat. I think everyone cabbage lovers You will love this simple and tasty dish.
To prepare this express dish you will need: small sized leaves cabbage, 2-3 eggs (for 10-15 cabbage leaves), 3-4 cloves of garlic, vegetable oil (half a glass), mayonnaise or ketchup. If the leaves cabbage large, they can be cut to the desired size.
I separate cabbage leaves, I cut off the hardest veins at the bottom of the leaf, and place the leaves in boiling salted water for 3-4 minutes. The leaves should boil in water for no more than 5 minutes, but should not be overcooked, softened, but should not crunch either.
Then I lay them out on a cutting board or table, break the thickest veins with a hammer and roll the leaves into a small envelope, square, triangle (whatever you like best), if a rectangle, then 10x7 cm in size.
In a plate I beat 2-3 eggs with a fork, in which I will dip the folded cabbage leaves. I fry the leaves in well-heated vegetable oil.
Everything must be done quickly, making sure that the leaves do not burn. Fry them on both sides until they form a beautiful golden brown color. You can add some salt.
Place fried in egg cabbage leaves onto a dish, sprinkle garlic on top, squeezed through a garlic press.
And you can serve them with mayonnaise or ketchup, or any hot sauce.
To prepare ten egg-fried cabbage leaves It took me no more than 15 minutes.
Try it prepared this way cabbage leaves!
It is better to eat this dish warm, immediately after cooking. Please take this into account. Bon appetit!
Cabbage is “young” for only a short time: May, June. And then it will be difficult to meet it “young”, with soft green leaves. Therefore, at this time of year, I always try to prepare her dishes in which she is especially good. For example, my kids really love cabbage soup and .
You can also simply fry it in breading.
Products:
- white cabbage, fresh young
- breading: wheat flour (corn flour or breadcrumbs)
- vegetable oil for frying
- first of all, we need to rinse the cabbage with warm water and let the water drain, you can blot the cabbage with a napkin
- Next, cut the head of cabbage into fairly wide flat pieces (similar to schnitzel) (1)
- mix the egg with salt and pepper, stir well
- take a piece of cabbage, place it on the surface, generously brush the top with egg (2) and sprinkle with breading (3) . I often (and almost always) use cornmeal as a breading. Breadcrumbs can be rough, wheat flour sometimes doesn’t allow the product to “fix” well inside the breading due to the fine grinding, but corn flour is something in between, it usually goes well with everything
- Since we will need to place the resulting pieces of cabbage in a well-heated frying pan with vegetable oil, I will say one more thing: because. The cabbage flakes well; it may fall apart while you “carry” the piece to the frying pan. Therefore, I advise you to place a piece of cabbage in your palm, coat it with egg, sprinkle with breading and immediately place the coated side on the frying pan!
- so, in the frying pan we ended up with slices of cabbage, breaded side down. Top the cabbage with the remaining egg and sprinkle with breading (4)
- Fry the bottom side until golden brown, turn over, cover with a lid and fry for another 15 minutes.
It's no secret that there are a number of seasonal dishes that can only be enjoyed a few weeks a year. Usually these are dishes prepared from young vegetables and seasonal fruits. It is precisely these culinary masterpieces that include young cabbage fried in breadcrumbs.
You can fry breaded white cabbage all year round, but the tender and juicy heads of the new harvest are available to us only in late spring and early summer. So don't miss the opportunity to prepare the offered dish.
Young cabbage breaded with breadcrumbs, ingredients
- half a fork of young cabbage (loose green head)
- 2 eggs
- breadcrumbs
- pepper
- dry garlic
- vegetable oil
Cabbage fried in egg and breadcrumbs, preparation
Rinse the head of cabbage thoroughly under running water and dry it with a paper towel. Next we need to cut it into slices suitable for frying. To do this, turn the cabbage upside down and cut it in half. Then we cut each half into semicircles, like a watermelon - the thickness of the piece towards the middle will be thinner than that of the outer leaves. Try to ensure that each slice gets a piece of the stalk, this will prevent them from falling apart during the further cooking process.
Decide for yourself what thickness to cut the cabbage, but remember - thin pieces will fall apart, thick pieces will take longer to cook. The optimal thickness is 1.5-2 cm.
In a bowl, beat the eggs with salt, dry garlic and pepper, and pour the mixture into a flat plate. Place the pan on the fire, pour in 1 tbsp. spoons of vegetable oil and heat up. Rusks absorb oil very well, so you shouldn’t pour a lot of it. It’s better to add another spoonful after turning the breaded cabbage over to fry the other side.
We take a piece of cabbage by the stalk (that’s why we left it), put it in a plate and dip both sides into the egg. Raise the cabbage schnitzel above the plate to drain excess liquid and transfer it to a plate with breadcrumbs. We roll the piece on both sides, trying to ensure that the entire surface is covered with breadcrumbs. Carefully transfer the breaded cabbage into the heated oil. Similarly, roll all the pieces, filling the pan tightly. Fire is slightly below average.
As soon as one side is browned, turn each piece of cabbage over using a wide spatula (so that it does not fall apart). Fry the second side the same way until golden brown.
Loading...