Young cabbage fried in breadcrumbs. Video recipe: Cauliflower in breadcrumbs Recipe for young cabbage in breadcrumbs

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 dishes for her that she is especially good at. 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 it with egg on top (2) and sprinkle with breading (3) . I often (and almost always) use cornmeal as a breading. Breadcrumbs may be rough, Wheat flour sometimes it doesn’t allow you to “fix” the product 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.

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!

Cauliflower- a universal vegetable. It can be fried, stewed, pickled, used to decorate dishes and prepare soups, salads and side dishes. There are many options, but today I suggest you pay attention to one of the fastest and easiest to prepare recipes - let's cook cauliflower in breadcrumbs in a frying pan.

This simple and easy-to-prepare dish can be served as an appetizer or on its own. Cauliflower fried in bread crumbs turns out golden and deliciously crispy on the outside and very juicy and tender on the inside, and the added seasonings give the dish a spicy note. Try it!

Prepare the necessary ingredients.

Remove the top leaves from the cauliflower, clean it of darkened inflorescences and rinse under running water. Cut a large head of cabbage in half or into 4 parts. Leave the small head of cabbage whole.

Boil water in a fairly deep saucepan, add salt in such an amount that the water turns out slightly salted to your taste. Standard proportion: 1 liter of water per 1 tbsp. salt, but everyone's tastes are different. Place the cabbage in boiling salted water and cook large pieces of cabbage for 5-6 minutes, a whole head of cabbage for 8 minutes. During cooking, the cabbage should be half cooked, i.e. become softer, but at the same time the inflorescences should retain their shape and not fall apart.

Place boiled cauliflower in cold water for about 1 minute to stop the cooking process and cool it.

Remove the cauliflower from the water, dry it and separate the head into small florets (1-2 bite size).

Break the chicken eggs into a deep plate or bowl. Add a little salt and pepper to taste and mix everything well.

In a separate bowl, mix breadcrumbs with seasonings - dried garlic, ground paprika and a mixture of dried Italian herbs. In order for the breading to adhere well to the cabbage inflorescences, it must be very fine. Large breadcrumbs can be ground in advance in a blender or coffee grinder.

First dip each cabbage floret into a bowl of beaten eggs, and then roll in a mixture of breadcrumbs and seasonings.

Place the inflorescences in a frying pan with heated sunflower oil and fry the cabbage on all sides over medium heat until golden brown (about 5 minutes).

Place the roasted cauliflower on a napkin or kitchen towel for a few seconds. The napkin will absorb excess oil.

Transfer the finished cauliflower to a plate, sprinkle with finely chopped herbs if desired, and serve immediately.

Breaded cauliflower is ready. Enjoy your meal!

How many recipes do you know using regular cabbage? If we try to count, we can remember that it can be stewed or put in, made into a salad, cutlets or cabbage soup…. You can also fry cabbage by dipping it in beaten eggs for taste. Cabbage fried in egg turns out very tasty! The recipe is as simple as shelling pears, a person who has seen cabbage for the first time in his life can handle it. And stately housewives will even make a dish with their eyes closed. So I advise you to pay attention, and if you are interested, try it.
I would call this recipe for cabbage in eggs super-economical, because in order to prepare it you do not need to run to the store far away and buy overseas products. Everything you need is available and everyone has it in their refrigerator.
It is better, of course, to prepare this dish from young cabbage, it is juicier and tastier. But in winter you will have to make do with what you have on hand.

Cabbage fried in egg - recipe.
Compound:
- white cabbage - 1 fork;
- eggs - 4 pcs.;
- fresh dill - 1 tbsp. l.;
- salt - to taste;
- ground black pepper - to taste.

Recipe with photos step by step:

So, let's start preparing cabbage fried in egg. Cut the cabbage fork into four even pieces.




Find a large saucepan, add water and wait until it boils. Add salt and cabbage and boil until semi-soft. Just don’t overcook it, otherwise you’ll suffer further frying and bad experiences.




Beat the eggs with a whisk until smooth with salt, and finally add black pepper and dill. By the way, you can successfully use frozen dill if you don’t have fresh herbs on hand.




Cut the boiled cabbage into pieces as thin as possible, but so that each of them can stick to one pile without dividing into separate leaves.






Heat the frying pan well and pour sunflower oil. Dip each piece in the egg and place in the pan. Fry on both sides until golden brown.
Place the cooked cabbage pieces on a paper towel to drain off excess oil.




Cabbage fried in egg is delicious both warm and cold. Additionally, it can be made even better by using any sauce, such as mushroom sauce, or even served with fried mushrooms.
Experiment and discover new combinations.
Have you tried

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.

Fry white cabbage You can bread them all year round, but the tender and juicy heads of cabbage from 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 frying pan on the fire, pour in 1 tbsp. spoons vegetable oil and heat it 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 it in the egg on both sides. 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.