Fried cabbage - general principles and methods of cooking
We continue the theme of simple and delicious dishes. Roasted cabbage is undoubtedly an excellent side dish for meat dishes. Many will say that frying cabbage is impossible, it is more like a braising. We will not argue. Whatever you call this process - cabbage cooked in a pan or in a thick-walled pan is very tasty. And useful. Different, more saturated tastes are obtained by adding meat, sausages, by-products, mushrooms and other products. Interesting and quite unlike ordinary dishes can be obtained from cauliflower. In this case, the flowers are unopened flowers (buds). Cauliflower is appreciated for its delicate taste and ease of preparation. For the second course, you can not just fry the cabbage, but also bake in a pot, make a casserole from it, or add it to a vegetable stew. Do not throw away the young flakes - they have the most nutrients. They can also be used, rubbed on a coarse grater.
Fried Cabbage - Food Preparation
Regular cabbage does not need special preparation - it is enough to remove the top leaves, chop it or cut it into squares. But the color in the cooking process can change and become pale and ugly. To prevent this from happening, you can chop up the chopped cabbage with boiling water and pour cold water for a minute. Now, after frying, it will have a fresh look and will not get a brown tint.
Roasted Cabbage - The Best Recipes
Recipe 1: Fried cabbage with garlic and herbs
It is herbs and garlic that make this dish a little oriental. Very simple dish, quickly prepared, does not require special knowledge. Cut the cabbage and fry, make sure not to burn and add the ingredients in time, the result will be amazing anyway. Ingredients: fresh cabbage (white cabbage, 700 grams), garlic (3 cloves), dill, thyme, bay leaf, lemon juice (from 1/4 part), vegetable oil (4 tablespoons), zest with half a lemon, salt, pepper.
Method of preparation
Peel the garlic cloves (crush them with a knife so that the skin is easily removed), fry them in butter until golden brown, without cutting, in a frying pan. Cabbage chop and put in a frying pan. Do not pour the water so that the cabbage does not look like boiled one. After 10 minutes, salt and put thyme. After 5 minutes, the cabbage will fall off, losing fluid. Only now, after thorough mixing, add 100 grams of water. It will be a harsh, slightly under-salted, but it is precisely this that tastes good, fried cabbage. Fire subtract and put lemon zest and bay leaf. Simmer under the lid for another 5 minutes, then turn on the heat and pour on lemon juice. Sprinkle with dill and black pepper. Our cabbage lacks only fried sausages and beer. Or meat and wine - the choice is yours!
Recipe 2: Fried cabbage with sausage
A tasty and appetizing dish will turn out with smoked or not very greasy half-smoked sausage. This is the fastest recipe, only 25 minutes - and a hearty dinner for the whole family is ready.
Ingredients: cabbage (1 kg), carrot (2 pcs), onion (1-2 pcs), smoked sausage (300-400 grams), salt, pepper, vegetable oil.
Method of preparation
Thinly shred cabbage. First, fry it under the lid in vegetable oil for 15-20 minutes. Then add the chopped vegetables and fry until done. Salt and pepper. Cut the sausage separately into circles or squares and fry separately. Add sausage to the finished cabbage and mix. You can also cook cabbage with boiled sausage or sausages.
Recipe 3: Roasted Cauliflower
Some people who have problems with the gastrointestinal tract should limit their use of white cabbage. But what about the nutrients that cabbage is so rich in? Pay attention to the so-called, curly cabbage, or more correctly, the color. It contains almost all the necessary vitamins and nutrients. It is absorbed by the body much better. In addition, the inflorescences are so convenient to divide into small pieces and fry. Ingredients: cauliflower (1 fork, approximately 400 grams), bread crumbs, (50 gr.), Egg, salt, vegetable oil for frying.
Method of preparation
Boil cauliflower forks in salted water for about 10 minutes, almost to readiness. Divide into florets and slightly beat. Prepare the breading - beat the egg, salt it and mix with breadcrumbs (you can replace them with semolina). Fry the cabbage in a hot frying pan on all sides before browning. The remaining breading can be poured on top of the pieces. The fine meal is ready, use it separately or as a garnish for meat dishes.
Recipe 4: Fried Cabbage with Mushrooms
Plain white cabbage and champignons are simple and tasty. Make sure that the cabbage does not burn, but still do not pour the water until the cabbage is well roasted. So the taste will be not watery but more saturated.
Ingredients: cabbage (300 grams), champignons (200 grams), salt, vegetable oil.
Method of preparation
Shred cabbage straws and put in a frying pan. Pour vegetable oil and salt. Fry the cabbage, and then simmer until half cooked. You can add carrots, a spoonful of tomato or chopped tomato. Cut the mushrooms into large pieces and add to the cabbage. Simmer another 30 minutes without a lid.
Recipe 5: Bigus - fried cabbage with meat
For the most rich cabbage-meat dish, you can choose different products. Real platter with fried cabbage - smoked meat, boiled and fried meat, sausage. Very reminiscent of a hodgepodge, but more dense. Cabbage should be slightly larger than other products, even with the change in the volume of the dish at the end of cooking.
Ingredients: cabbage (white and sour 1 kg), pork (400 grams) smoked meats (200 grams), carrots (1-2), onions (1-2), ketchup (100 grams), prunes ( 6-8 pieces), vegetable oil, salt, some wine, seasoning to taste. Method of preparation
Pour butter into a cauldron or a saucepan and fry chopped large pork cubes. Add grated carrots and onions. Chop fresh cabbage, and add to the cauldron with a portion of fermented. Fry for about 10 minutes until the cabbage is softer. Smoked sausages and bacon cut into squares, add to the total mass together with chopped prunes. Add water and simmer under the lid for another 40 minutes. Add seasonings, ketchup and herbs, wine, simmer another 10 minutes. This dish can be cooked for the future and reheated, it is drawn and becomes even more delicious.
Roasted cabbage - tips from experienced chefs
To give fried cabbage a richer flavor, add chopped half rings and blanched onions, and at the end - 2-3 raw eggs. Turn off the fire and mix - the egg has time to bake, and gives an interesting flavor. Another option is to add a few hard-boiled and diced eggs. Cilantro or parsley is great in place of dill. Fans of oriental flavors can add a little turmeric in five minutes before the end of cooking - the color will change and a characteristic aroma will appear.