Cabbage leaves fried in egg. Young cabbage fried in breadcrumbs Breaded white cabbage in a frying pan recipe

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 the top with egg (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.

Cauliflower is a versatile 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 propose to pay attention to one of the fastest and easiest to prepare recipes - let's cook cauliflower V 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 hot 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!

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!