We will not talk about the usefulness of cauliflower, because there are enough facts confirming this.

However, it is worth noting that this vegetable undeservedly rarely appears in the form of side dishes or breakfasts on plates.

We hope you enjoy this recipe and that cabbage will become a frequent guest on your table.

Ingredients for 5-6 servings:

• 1 medium cauliflower or 400g frozen cauliflower
• 3 eggs
• 70 ml milk
• ¼ cup flour
• 0.5-1 cup oil for frying
• salt and spices to taste

Cooking:

1. Take a large saucepan and add enough water to completely submerge the cauliflower.
2. Bring to a boil, season with salt and cook for approximately 15-20 minutes for fresh cauliflower and 5-10 minutes for frozen cauliflower.
3. Cooking time depends on the density you like, some like a more boiled version, others a little harder - a little crunchy.

The main thing is not to overcook - check the cabbage with a fork, when it easily passes into the inflorescences, you can drain the water and leave the vegetable to cool while you prepare the eggs.

1. Crack the eggs into a bowl, add milk, salt and spices to taste, a little ground black pepper works especially well.
2. Beat everything with a whisk or a mixer, then gradually add flour, stirring constantly, mix well so that there are no lumps.
3. Cut the cabbage florets from the stalk and place in the egg mixture, mix well.
4. Take a deep frying pan, pour oil into it and heat over medium heat.
5. When the oil is hot, fry the cabbage until golden brown.

A very relevant dish and especially tasty at the beginning of autumn, when the cabbage is brought still very young and its leaves are juicy and tender, but this does not mean at all that this recipe should not be cooked at other times of the year.

Ingredients for 4 servings:

• ½ medium cabbage
• 2 eggs
• 2 cloves minced garlic
• 3 tbsp olive oil (or any other)
• 1 tablespoon soy sauce or Thai sweet sauce (optional)
• salt and ground white pepper

Cooking:

1. In a large skillet, sauté the garlic in the oil over medium heat for about 2 minutes.
2. Chop the cabbage into long pieces or finer and put in a pan,
3. Raise the heat a little and fry for about 3-4 minutes until it becomes transparent.
4. Then reduce the heat to a minimum and break the eggs into the pan, stir and fry for 2 minutes.
5. Then add fire, add sauce and spices, leave to fry until golden brown, do not forget to stir the cabbage.

Braised cabbage fans will love this recipe, because cabbage will appear in a new light here.

You can create a new dish almost on a plate by adding sausage, chicken or another favorite product to cabbage.

Ingredients:

• 1 medium cabbage (1 kg)
• 1 large onion, cut into large chunks
• 1 large carrot, coarsely chopped
• 1 cup chicken broth or water
• ¼ cup olive oil
• salt and pepper to taste
• 1 egg per serving, prepared according to the recipe - poached eggs

Cooking:

1. Cut the damaged leaves from the cabbage, rinse, dry a little and cut into 8 parts, cut off the stalk so that its thin part remains, on which the leaves will hold.
2. Place the cabbage in a baking dish in one layer, if all the pieces do not fit, you can lay out one piece.
3. Put onions and carrots on top, pour in broth and oil, add spices. Cover the dish with foil and put in the oven, preheated to 165-170 degrees.
4. Simmer for one hour, then remove the dish, carefully turn the cabbage over, if it is dry, pour in another ½ cup of broth.
5. Cover with foil and send to stew in the oven for another 40-60 minutes.
6. Serve the cabbage with a poached egg on top.

Note: if you want a golden crust on the cabbage, hold it after stewing in an oven without foil with a temperature increased to 180-190 degrees Celsius.

Stewed cabbage is one of the easiest to prepare and, at the same time, the most sought-after and popular dish. I live in the Krasnodar Territory and I can say that dishes with cabbage and vegetables can be called our traditional Kuban treat.
There are a huge number of different recipes for cooking stewed vegetables. Today I want to bring to your attention my recipe, and this is stewed cabbage with egg, tomato, herbs and spices. The “highlight” of this option will be the addition of beaten eggs to the composition of the ingredients, which will give not only a new taste, but also slightly change the “status” of the snack - cabbage with vegetables turns out as if in an omelette. This simple, light vegetable dish can be prepared for lunch or dinner, served with fresh cucumbers and tomatoes, and for those who like it more hearty, with boiled meat or fish.

Read and see how to cook stewed cabbage simply and not too long, perhaps this option is not yet in your culinary piggy bank.

Braised cabbage with egg and tomato paste

how to cook stewed cabbage recipe

Ingredients:

• cabbage - 1 medium sized fork,
• onion - 1 piece,
• parsley - to taste,
• eggs - 5-6 pieces,
• dry paprika or adjika - to taste,
• tomato paste - 1.5 tablespoons,
• ground black pepper - to taste,
• salt - to taste,
• vegetable oil - for frying.

Cooking process:

Finely chop the cabbage, but do not crush it with your hands. If the cabbage is young, it will cook much faster and be juicier when cooked. Cut the onion as desired. Any variety of onion is suitable here, for example, I used leek from my site.

Wash parsley, dry and chop. You can add any greens that you prefer to use.

Break the eggs into a bowl and lightly salt, then beat with a fork until smooth. By the way, more eggs can be added if required.

Pour a little vegetable oil into the pan, put the cabbage and fry it until soft, about 20 minutes, over low heat. If you prefer very soft cabbage, you can cover it with a lid during frying and simmer for 5 minutes. Then add the chopped onion and fry for another 5 minutes, stirring frequently. This dish is best cooked in a thick cast-iron skillet.

Then add tomato paste, herbs, ground paprika, black pepper and salt to taste to the cabbage. You can add other spices as you wish. Stir and fry for 1 minute.

Pour the beaten eggs over the cabbage, mix the contents of the pan thoroughly and fry until the eggs are cooked, stirring the cabbage from time to time so that it does not burn. I fry for about 5-7 minutes.

Everything, very tasty stewed cabbage is ready. It can be laid out on portioned plates and served warm or cold, if necessary.

You can also serve cabbage with vegetables with your favorite sauces. I suggested with fresh cucumbers and tomatoes.

Bon appetit!

Elena Gorodishenina told how to cook stewed cabbage

Appetizing stewed cabbage with egg, cooked according to this recipe, can be a great side dish for any meat dish. Also, this dish can be consumed on its own. And both hot and cold. Cooking does not require special skills and abilities. Even the youngest hostess, who decided to please her parents with yummy for the first time, will cope with cooking.

Products for cooking stewed cabbage with an egg will require the simplest. They are always in the refrigerator of any hostess. Therefore, the dish can become a lifesaver when there is no time and desire to invent culinary masterpieces. To cook yummy, you will need:

• cabbage - 0.5 kg;
• carrot - 1 pc.;
• onion - 1 pc.;
• tomato - 2-3 tbsp. spoons;
• eggs - 2-3 pcs.;
• salt and ground black pepper - to taste
• vegetable oil - 30 ml.

Cooking method:

The recipe for stewed cabbage with eggs is very simple. First, let's chop the cabbage. It is most convenient to do this with a special knife. But if it is not there, then you can cut it into thin strips with an ordinary knife.

Heat oil in a frying pan and add vegetables to it. Fry until a nice caramel color.

While the cabbage is fried, cut the onion and grate the carrots. Next, combine the vegetables in a pan and fry until the vegetables are soft.

Salt, pepper if desired. We add a tomato. It can be diluted in a small amount of water (up to 100 ml). Mix everything thoroughly and cover with a lid. If you like spices, add a few bay leaves. But this is not required, but optional.

We continue to fry the vegetables for another 5-10 minutes until fully cooked. Do not forget to stir occasionally, otherwise the dish will burn.

When the cabbage is almost ready, break the eggs into a plate and lightly beat them with a whisk. You can also just stir with a fork. The main thing is to get a homogeneous mass.

Pour the eggs into the skillet and stir quickly. Cover with a lid and keep on fire for another 2-3 minutes.

That's all, stewed cabbage with an egg is ready. Can be served on the table. For decoration, you should use fresh herbs: parsley, onion feathers, dill. It also does not hurt to serve sour cream to the dish. We also recommend watching a video with a recipe for fried cabbage with egg and leek.

Culinary subtleties

1. Cabbage goes well with walnuts. If you add chopped nuts on a grater at the end of cooking, the dish will turn out to be more spicy.
2. It works well too. You don't even have to add eggs to this recipe.
3. Don't forget the spices. Everyone likes their own set of spices, so the recipe does not indicate what you can put in addition to pepper. Experiment with thyme, rosemary, basil. All of them perfectly complement the taste of stewed cabbage.
4. If there is no tomato paste, you can get by with fresh tomato juice or even ketchup. Juice consumption is about 150 ml, but we put 1 tablespoon more ketchup than tomato.
5. Always salt the cabbage before you add the tomato. A vegetable has the ability to release liquid even when it seems that it has already been fried. If a lot of juice stands out, the tomato can not be diluted.
6. If the tomato paste is a little “walking”, fry it in a small amount of oil, and only then send it to the dish. Otherwise, the finished food will get an unpleasant aftertaste.

What useful tips for stewing cabbage can you give? Share!

For fried cabbage with an egg, take these ingredients.

First of all, let's prepare the white cabbage. Take a fresh fork of cabbage, rinse it in cold plain water, dry it on all sides with a paper towel. Using a sharp knife, chop into long, thin strips. If you have a kitchen assistant for cutting vegetables, this will speed up the cooking process. Place in a suitable bowl.

Rinse carrots, dry, peel. Cut in the same way. In this case, you can use a Korean carrot grater. Or grate on a regular coarse grater. Add carrots to cabbage. Salt a little and press with your hands to soften the vegetables.

Pour sunflower oil into a frying pan, heat well. Use an odorless oil. Lay out prepared vegetables. Fry over high heat for 8-10 minutes. At the same time, do not stop stirring with a spatula so that the cabbage does not burn. You may need a little more sunflower oil during the frying process. This will be noticeable when hot.

Add chicken eggs, which are pre-rinsed in cold water and dried with a napkin. Mix well. Fry for 3-5 minutes, stirring constantly. Season with ground pepper and, if needed, salt. Turn off the fire.

Braised cabbage is a very affordable and satisfying dish. It is loved for its bright taste and ease of execution. However, even this familiar dish can be prepared in an unconventional way, for example, by adding an egg during stewing. In addition, this dish can be prepared not only with traditional white cabbage, but also with cauliflower and Brussels sprouts. How delicious to stew cabbage with an egg?

Ingredients

white cabbage 250 grams Carrot 1 piece(s) Bulb 1 piece(s) Water 2 stack Salt 0 tsp ground ginger 0 tsp

• Servings: 4
• Cooking time: 25 minutes

Cabbage with egg: white cabbage recipe

This recipe is quite different from the usual for us, not only in non-standard ingredients, but also in the cooking technique. For this dish, prepare the following set of products:

• 250 g of white cabbage;
• 1 carrot;
• 1 onion;
• 1 egg;
• 2 tbsp. water;
• 0.5 tsp salt;
• 0.5 tsp ground ginger optional.

Boil water, put finely chopped cabbage into it. Boil the vegetable for 15 minutes, then discard in a colander and let the water drain. Meanwhile, prepare the rest of the vegetables. Cut the onion into half rings, grate the carrots. Put them in a pan, lightly fry, pour water and simmer for about 7 minutes.

Put cabbage in a pan with onions and carrots, add ginger and salt there, cover with a lid and simmer until tender under the lid.

Separate the yolk from the protein and beat it into a very fluffy foam. Beat the yolk separately. Combine these two ingredients together and pour into the cabbage. After that, continuously stir the dish for 1 minute, and then remove it from the heat.

Braised cauliflower with egg

We are used to frying cauliflower, but it turns out to be no less tasty when stewed. List of products for the dish:

• 0.5 kg of cauliflower;
• 1 onion;
• 1 egg;
• 0.5 bunch of parsley and dill;
• salt to taste.

Separate the cauliflower into florets and boil it in boiling salted water for about 15 minutes. While the main ingredient is cooking, fry finely chopped onions in a pan until golden brown.

Put the boiled cabbage to the onion, sprinkle the dish with herbs, add salt and lightly fry. Beat the egg with a fork and pour over the workpiece in the pan. Intensively mix all the ingredients and simmer them until cooked.

Brussels sprouts with egg

Brussels sprouts not only have a pronounced characteristic taste, but also look very funny. Tiny green sprouts are sure to please kids, so it's easy to feed them this healthy vegetable. To prepare this dish, you will need:

• 400 g Brussels sprouts;
• 3 eggs;
• salt to taste;
• breadcrumbs (how much the dish will take).

To begin with, small heads of cabbage need to be boiled in salt water so that they become softer. When water drains from them, they should be rolled in breadcrumbs and fried in hot sunflower oil until golden brown. After that, beat the eggs with salt, pour them over the workpiece and simmer it until cooked under the lid.

Each of the described types of cabbage has its own set of useful vitamins and minerals. Therefore, in order to saturate the body well with the necessary substances, include dishes with different varieties of this vitamin vegetable in your diet.