Fried cabbage with breadcrumbs. egg fried cabbage

Often I cook at home a simple, but tasty and healthy dish from cabbage leaves. Moreover, it is prepared very quickly. Can be a great appetizer, goes well with meat. I think everyone cabbage lovers You will love this easy and delicious dish.

To prepare this express dish you will need: small leaves cabbage, 2-3 eggs (for 10-15 leaves of cabbage), 3-4 cloves of garlic, vegetable oil (half a glass), mayonnaise or ketchup. If the leaves are cabbage large, they can be cut to the desired size.

I separate cabbage leaves, 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 they should not be digested, boiled, but they should also not crunch.

Then I lay them out on a cutting board or table, break the thickest veins with a hammer and fold a small envelope, a square, a triangle (which I like better) from the leaves, if a rectangle, then 10 × 7 cm in size.

In a bowl, beat 2-3 eggs with a fork, I will dip the folded eggs in them. cabbage leaves. I fry the leaves in a well-heated vegetable oil.

Everything must be done quickly, make sure that the leaves do not burn. Fry them on both sides until a beautiful ruddy color is formed. You can salt.

Spread fried in egg cabbage leaves on a dish, sprinkle with garlic squeezed through a garlic crusher on top.

And you can serve them with mayonnaise or ketchup, with any hot sauce.

To prepare ten egg fried cabbage leaves It took me no more than 15 minutes.

Try prepared in this way cabbage leaves!

It is best to eat this dish warm, immediately after preparation. Learn it. Bon Appetit!

And how many recipes do you know from ordinary cabbage? If we try to count, then we can remember that it can be stewed or put in, make either a salad, meatballs or cabbage soup .... You can also fry cabbage by dipping it in beaten eggs for taste. Cabbage fried in an egg is very tasty! The recipe is simpler than ever, a person who saw cabbage for the first time in his life will cope. And stately housewives will make the dish with their eyes closed. So I advise you to pay attention, and if you are interested, then try it.
I would call this recipe for cabbage in an egg super-economical, because in order to cook it you don’t need to run to a store far away and buy overseas products. Everything you need, everything is available and everyone has it in the refrigerator.
Of course, it is better to cook this dish from young cabbage, it is more juicy and tasty. But in the winter, you will have to make do with the one that is at hand.

Egg fried cabbage recipe.
Composition:
- white cabbage - 1 fork;
- eggs - 4 pcs.;
- fresh dill - 1 tbsp. l.;
- salt - to taste;
- ground black pepper - to taste.

Recipe with photo step by step:

So, we begin to cook cabbage fried in an egg. Cut the cabbage fork into four even pieces.




Find a large pot, pour water and wait until it boils. Put salt, cabbage, and boil until semi-soft. Just do not digest it, otherwise you will have further torment during frying and bad impressions.




Beat the eggs with a whisk until smooth with salt, and at the end add black pepper and dill. By the way, you can successfully use frozen dill if fresh herbs are not at hand.




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






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




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

Cauliflower is a versatile vegetable. It can be fried, stewed, marinated, 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 recipes to prepare - let's cook cauliflower in breadcrumbs in a pan.

This simple and unpretentious dish can be served as an appetizer or a meal on its own. Cauliflower fried in breadcrumbs turns out to be golden and appetizingly crispy on the outside and very juicy and tender on the inside, and the added seasonings add spicy notes to the taste of the dish. Try it!

Prepare the necessary ingredients.

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

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

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

Remove the cauliflower from the water, pat dry and break the head of cabbage into small florets (1-2 bite size).

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

In a separate bowl, mix the breadcrumbs with seasonings - dried garlic, ground paprika and a mixture of dried Italian herbs. In order for the breading to stick well on 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 inflorescence in a bowl of beaten eggs, and then roll in a mixture of breadcrumbs and seasonings.

Put the florets in a 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 paper towel or kitchen towel for a few seconds. The paper towel will absorb excess oil.

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

Cauliflower in breadcrumbs is ready. Good appetite!

Cabbage is "young" for a short time: May, June. And then it will be difficult to meet her "young", with soft green leaves. Therefore, at this time of the year, I always try to cook dishes from her, in which she is especially good. For example, my children are very fond of young cabbage soup and .
And you can just fry it in breadcrumbs.

Products:

• white cabbage, fresh young



• breading: wheat flour (corn flour or breadcrumbs)


• vegetable oil for frying

• first of all, we need to rinse the head of cabbage with warm water and let the water drain, you can blot the cabbage with a napkin


• then cut the head of cabbage into fairly wide flat pieces (similar to a schnitzel) (1)


• mix the egg with salt, pepper, mix well


• take a piece of cabbage, put it on the surface, generously grease the top with an egg (2) and sprinkle with breadcrumbs (3) . I often (and almost always) use cornmeal as a breading. Breadcrumbs can be rough, wheat flour sometimes doesn't "fix" the product well inside the breading due to fine grinding, but corn flour is somewhere in between, it usually goes well with everything

• since we will need to spread the pieces of cabbage we get on a well-heated pan with vegetable oil, I’ll tell you about one more thing: because. cabbage is well stratified, it can fall apart while you "carry" a piece to the pan. Therefore, I advise you to put a piece of cabbage in the palm of your hand, coat with egg, sprinkle with breading and immediately with the coated side in the pan!

• so, in the pan we had slices of cabbage, breaded side down. Top the cabbage with the remaining egg and sprinkle with breadcrumbs (4)


• Fry the bottom side until golden brown, turn over, cover 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 of the year. Usually these are dishes made from young vegetables and seasonal fruits. It is to such culinary masterpieces that young cabbage fried in breadcrumbs belongs.

You can fry white cabbage in breading at least all year round, but the tender and juicy cabbages of the new crop are available to us only in late spring and early summer. So do not miss the opportunity to prepare the proposed dish.

Breaded young cabbage, ingredients

• half a fork of young cabbage (loose green head)
• 2 eggs
• breadcrumbs
• pepper
• dry garlic
• vegetable oil

Cabbage fried in egg and breadcrumbs, cooking

We thoroughly rinse the head of cabbage 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 leg up 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 how thick to cut the cabbage, but remember - thin pieces will fall apart, thick ones 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. We put the pan on the fire, pour in 1 tbsp. tablespoons of vegetable oil and heat up. Crackers absorb oil very well, so you should not pour a lot of it. It is better to add another spoonful after turning the breaded cabbage over to fry on the other side.

We take a piece of cabbage by the stump (that's why we left it), put it on a plate and dip it on both sides in an egg. We raise the cabbage schnitzel above the plate so that excess liquid drains and transfer it to a plate with breadcrumbs. We roll a piece on both sides, we try to ensure that the entire surface is covered with breadcrumbs. Carefully transfer the breaded cabbage to the heated oil. In a similar way, roll all the pieces, densely filling the pan. The fire is slightly below average.

As soon as one side is browned, turn each piece of cabbage with a wide spatula (so that it does not fall apart). From the second side, fry in the same way until golden brown.