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Fried cabbage in large pieces. Very tender cabbage in batter

The summer's most delicious and so healthy vegetable is cauliflower. July inflorescences cannot be compared with frozen, asexual winter ones, and therefore it's time to feast on wonderful fresh cabbage. Do you know how to cook cauliflower in batter? There are many ways to prepare a dish, we have chosen the best.

The most famous batter is beaten eggs with flour. But not everyone knows that there is a lean version, which is also very tasty. The color of cabbage inflorescences will not be as bright as with yellow eggs, but crispness is ensured.

So, the recipe is simple:

Combine 0.5 cups of cold water with 4 tbsp. spoons of vegetable oil;
add 1 teaspoon baking powder, pepper and salt to taste;
add 2 glasses of flour;
dip the inflorescences boiled halfway into the resulting batter and fry in medium-heated oil until golden brown.

You can also fry other vegetables. To make the crust especially crispy, do not spare the oil - it is better to deep-fry it. In fasting, cabbage can be seasoned with tomato sauce, at other times it can be served as a side dish for fish or meat.

Eggless cauliflower batter

By the same principle, you can cook batter without eggs, but in milk. If you use soy milk instead of regular cow's milk, you get another lean or vegetarian option.

Prepare a dough similar in consistency to pancake dough, except a little thicker.

The dough is done like this:

mix milk in equal proportions with water, salt the mixture to taste, add ground pepper and your favorite seasonings;
add flour to the thickness indicated above;
dipping cabbage inflorescences boiled in salted water, put on well-heated oil and fry until golden brown.

Cabbage turns out to be no worse than the one we used to do with eggs.

Mineral water

What if the guests are on the doorstep, and there is nothing tasty in the house? Well, maybe a couple of eggs and a luxurious head of snow-white cauliflower are waiting in the refrigerator for their time. This is her and your way out!

Cooking cauliflower in batter on ordinary mineral water - believe me, it will not be worse. We will tell you how to make cauliflower batter for a wonderful vegetable dish "out of nothing".

Would need:

a head of cabbage by about a kilogram;
2 eggs;
6 tbsp. tablespoons of flour;
a glass of mineral water;
hot pepper - a quarter teaspoon.

If you find ground paprika (1 teaspoon), the same amount of curry and fresh cilantro, you will get something completely conceptual.

Put everything except mineral water in a bowl, beat, add mineral water and beat again. Put cabbage inflorescences into the mixture and mix until the coating is evenly covered with batter. Then fry in a little oil until tender. Ready cabbage can be poured with sweet Narsharab sauce - in combination with spicy cabbage, you will get a completely Asian result.

Beer batter

Cooking cauliflower in batter from beer. This is an easy way to roast cabbage if you need an airy batter.

To make a batter on beer, you need to mix half a glass of beer with salt (determine the amount to taste), drive in a couple of eggs and add 2 tbsp. tablespoons of flour. Mix again gently with a whisk. This is enough for roasting a small head of cabbage.

Fry the cabbage as usual, after disassembling it into inflorescences, boil for 2-3 minutes and throw it in a colander. After this, dip the inflorescences in batter, fry over low heat, turning over from all sides.

Cheese batter for cauliflower

Cauliflower in cheese batter is a great side dish and a delicious stand-alone dish. Add hard cheese to the batter, and you get a product with a pronounced creamy taste, aroma of delicate cheese and an unmatched golden crust on rounded cabbage inflorescences. On the inside, the cabbage will be juicy, but on the outside it will be deliciously fried and crispy.

So, cauliflower with cheese is done like this:

Prepare 3 eggs, half a cup (approximately) flour, 50 g of cheese, a little sour cream (three tablespoons are enough), add salt and pepper to taste.
Beat all ingredients with a fork (eggs, salt, pepper, sour cream).
Add flour, stirring until smooth, so that no lumps remain. The batter should not be liquid. If thin, add flour until firm.
In heated vegetable oil, fry the inflorescences of boiled cabbage dipped in batter.
In order not to be too greasy, remove the finished pieces on a paper towel.

Delicious cabbage fried with cheese batter is ready!

Oven baked cauliflower

It would be unfair not to mention one more way of cooking cabbage - in the oven. You can bake cabbage in cream, with cheese, minced meat and other additives. We will tell you how simple and tasty it is to make ordinary baked cabbage, which will retain its taste, but at the same time will be without unnecessary addition of oil.

The main thing in this dish, after the cabbage, is the sauce.

We prepare it by mixing the following components:

1 chili pepper, a good bunch of cilantro and a dozen mint leaves, chop and grind in a blender;
add lemon juice (1 tbsp. spoon), 2 tbsp. tablespoons of vegetable (olive oil) and the same amount of water, turn everything into mashed potatoes.

While we are preparing everything else, cover the sauce and send it to the refrigerator.

For batter:

take half a glass of flour, add half a glass of bread crumbs to it, salt and baking powder - half a teaspoon each, put a quarter of a teaspoon each of ground caraway seeds, turmeric, cayenne pepper, simple ground black pepper, as well as the Indian spice "Garam Massala" (if any);
pour half a glass of mineral water into this mixture, 1 tbsp. a spoonful of lemon juice and a couple of tablespoons of vegetable oil;
separately beat a couple of egg whites until foamy, which we carefully add to the batter and mix;
preheat the oven to 240 degrees;
dip cabbage inflorescences in batter, then roll in the remaining breadcrumbs and put on a baking sheet greased with oil;
Put the baking sheet in a preheated oven for 20 minutes.

Before serving, lay out the baked cabbage beautifully on a platter, serve with mint sauce.

How to make cauliflower crunchy batter?

To make the cabbage with a very crispy crust, you need to replace half of the flour with starch when preparing batter for frying.
Another tip is to fry a lot of well-heated oil in small portions. The more relaxed the cabbage is in the pan, the better and brighter the crust will be.

One of the most interesting gifts in the garden is the cauliflower. Dense, elastic, unusual, consisting of individual inflorescences, it attracts attention at first sight. Experienced housewives have come up with hundreds of recipes with her "participation", but the most popular dish is cabbage in batter. Below is a selection of delicious recipes from this variety of cabbage.

Cauliflower in batter in a pan - a step by step photo recipe

The autumn menu is traditionally rich in fresh vegetables. They are boiled, baked, stewed so as not to repeat themselves. And in each new dish there are only nuances of taste inherent in it.

When the cauliflower ripens, the housewives are more active flipping through the pages of cookbooks. The main recommendation of the season is to fry it in batter.

Cooking time: 40 minutes

Quantity: 4 servings

Ingredients

Cabbage: forks
Flour: 2-3 tbsp. l.
Eggs: 2
Salt: 1 tsp
Ground black pepper:
Water: 1/2 tbsp,

Cooking instructions

Oven cooking option

Cauliflower fried in a pan in batter, of course, is very appetizing and tasty, but many mothers are worried about what is more - the benefits of the vegetable or the harm from the processing method? It will be more useful not fried, but baked in the oven.

Ingredients:

Cauliflower - 1 pc. (or less if the family is small).
Flour - 2-3 tbsp. l.
Chicken eggs - 1-2 pcs.
Salt to taste.
Citric acid - on the tip of a knife.
A little vegetable oil.

Algorithm of actions:

Stage one - remove the leaves from the cabbage, rinse the forks under running water. Divide the cabbage into inflorescences, convenient for baking and serving.
Stage two - boiling. Bring water to a boil in a large saucepan, add a little citric acid to it (to prevent browning).
Cooking time is 3 minutes. Throw in a colander, transfer to a dish to cool the cabbage.
Beat eggs with salt, you can also add spices and seasonings here. Then add flour. Knead the batter of a fairly thick consistency.
Cover the baking sheet with a sheet of foil. Lubricate with vegetable oil.
Dip the cabbage inflorescence in batter. Transfer to a baking sheet.
Bake in the oven until golden brown.

This method of preparation allows you to get delicious crispy, but low-fat cabbage. It is good both as a side dish for a meat dish, and in itself.

Cheese recipe - unusual and very tasty

The classic batter recipe assumes the presence of three ingredients - flour, eggs and salt. But sometimes one small step to the left and you end up with a deliciously delicious dish. A product that is capable of such drastic changes in taste is cheese, and the cheese crust is very crispy and creamy.

Ingredients:

Cauliflower - at the rate of 0.5 kg.
Chicken eggs - 3 pcs.
Salt and spices - to the taste of the hostess / household.
Flour - 0.5 tbsp.
Hard cream cheese - 50 gr.
Sour cream 15% - 3 tbsp. l.
Vegetable oil (used for roasting cabbage).

Algorithm of actions:

Cut the lower leaves from the cabbage, rinse. Divide into small inflorescences, because it is more convenient to dip them in batter and fry.
Boil the inflorescences for about 3 minutes in boiling water. Make sure that they do not fall apart, cook until they become soft.
Prepare the batter from the indicated ingredients, starting with liquid components - eggs, sour cream. Beat them with a fork until smooth.
Grind the cheese. Send in to the eggs with sour cream. Salt and pepper. Add flour. An ideal batter with a consistency like thick sour cream.
Lower inflorescences into it. Transfer to a hot skillet with plenty of oil.
When a golden crust appears on all sides, it's time to take it out on a dish. If you put a paper napkin under the bottom, it will absorb excess fat.

The delicious cheesy flavor will spread through the kitchen when the first cauliflower is poured into the skillet. It will also become a signal for the household that very soon a new culinary masterpiece awaits them from their beloved mother and wife.

How to fry cauliflower in batter with mayonnaise

As there are batter recipes, there are as many recipes for cauliflower fried using this technology. Of the liquid components, eggs are most often used, sometimes they are accompanied by dairy products, in fact, milk, kefir or sour cream. The following recipe is original, since it is proposed to add mayonnaise and cheese to the dough. Since mayonnaise is prepared on the basis of chicken eggs, it is no longer necessary to add them to the batter.

Ingredients:

Fresh cauliflower - 500 gr.
Hard cheese - 150-200 gr.
Mayonnaise - 2-3 tbsp. l.
Salt.

Algorithm of actions:

The process begins with washing the cabbage, dividing it into inflorescences. It is important to inspect that there are no leaves, hidden bugs.
Salt water, boil. Lower the inflorescences (approximately the same in weight and volume). 5 minutes is enough for the cabbage to soften, but not to come apart.
Grate cheese, mix with mayonnaise. You can add your favorite seasonings and spices, since the cabbage tastes bland.
Send cauliflower to this batter. Mix well so that the inflorescences are completely immersed in it.
Choose a nice baking dish. Lubricate with vegetable oil. Distribute the inflorescences evenly (can be laid out in the form of any shape). Put the rest of the batter on top, also evenly distributing it.
Bake for half an hour (or less) in the oven.

The rosy crust and amazing aroma will tell the hostess that it's time to put the plates on the table, and the households - that they need to rush to wash their hands.

Beer batter for cauliflower

Beer is ready to compete with dairy products and mayonnaise in batter. The dough is airy and crunchy, with a light bread aroma.

Ingredients:

Fresh cauliflower - 0.5 kg.
Chicken eggs - 1 pc.
Light beer - 1 tbsp. (or slightly less).
Flour of the highest grade - 1 tbsp. (or a little more).
Salt, spices.

Algorithm of actions:

At the first stage, everything is traditional - rinse the cabbage, cut off the excess leaves. Disassemble into inflorescences, cut off hard bases.
Boil in salted water. The cauliflower will soften, the bugs hiding inside and the spiders will emerge.
Mix the ingredients for the original batter, first the liquid ingredients (beer and eggs), then add salt and spices.
Now you can start adding flour. Pour in a little, stirring actively until monotonous. When the batter begins to resemble thick sour cream, you can stop adding flour.
The last crucial stage comes - frying. Dip each inflorescence in batter from all sides. Then send to the heated oil in a frying pan. Turn over so that each side is golden brown.

The smell of beer, as such, will not be heard, but the aroma of freshly baked bread will appear. Mom will bake a real loaf next time, and today she will invite the family to tasting the dish. And it is not in her interests to reveal to the adult male half what the secret is :).

Batter recipe with bread crumbs

Cauliflower is good, in batter - great, even better in batter with bread crumbs. It's both delicious and looks amazing.

Ingredients:

Cabbage - 1 pc. (or less depending on its weight).
Chicken eggs - 2-3 pcs.
Bread crumbs - 100 gr.
Salt and spices.
Vegetable oil.

Algorithm of actions:

Prepare cabbage: peel, check for spider bugs. Rinse and divide by inflorescences.
Send to boiling salted water. After 5 minutes, drain the water, cool the cabbage slightly, otherwise the eggs will curdle ahead of time.
In a small container, beat the eggs with a fork until smooth. Season with salt and sprinkle with your favorite spices.
Pour bread crumbs from the bag into a separate container.
In turn, dip each inflorescence in beaten eggs, then in crackers, and send to a frying pan.
The golden color of the crust on the cabbage is a signal that everything is going well, but it's time to take it off and put it on a dish.

There is an opinion that cauliflower is useful only during its ripening season, that is, in summer, but fortunately, this is not entirely true. Beneficial elements from cauliflower do not evaporate during heat treatment.

Cauliflower is able to retain its properties even after freezing, so it can be consumed all year round and only with benefits for the body.

It is known that this type of cabbage is twice as useful as its relative, white cabbage. Pregnant women are advised to consume this particular vegetable, because of the folic acid and vitamin B, the risk of birth defects is reduced.

The preservation and disclosure of the beneficial qualities of cabbage largely depends on how to cook it -, etc.

Positive properties

Benefits of Cauliflower:

Full of vitamins (C, B6, B1, A, PP) and minerals.
Rich in acids (malic, tartronic and citric).
Contains high amounts of magnesium, sodium, calcium, iron, potassium and phosphorus.

Nutritional value per 100 grams of a dish is:

calorie content - 77 kcal;
proteins - 5.3 g;
fats - 4.5 g.;
carbohydrates - 4 gr.

Thanks to this dish:

Cabbage is well absorbed by the body, envelops the walls of the stomach, strengthens the immune system and eliminates inflammatory processes.
Digestion and heart function will improve.
Promotes the improvement of the cardiovascular system and the elimination of cholesterol from the body.
The vitamins that make up cauliflower normalize all metabolic processes in the human body.
Scientists have proven that eating foods from this vegetable is the prevention of cancer and slows down the growth of tumors.

Cauliflower is a storehouse of useful elements, which is much better than pharmacy vitamins. It can be used to prepare delicious and healthy dishes in the form of casseroles and other dishes.

Negative influence

Should not be used by people with peptic ulcer disease, high acidity or stomach cramps. May provoke abdominal pain due to irritation of the mucous membrane.
Doctors do not recommend such dishes after operations in the chest and abdomen.
People with kidney disease or high blood pressure should eat this dish with caution and in moderation.
May provoke allergic reactions.
People with gout should skip this dish because of the purine in cabbage, which can increase the uric acid content and cause a relapse.

Important nuances

The most important step in preparing this dish is preparing the cabbage.... It must not be digested, since the delicate and refined taste of the dish depends precisely on the degree of preliminary cooking of the vegetable (you can find out more about the boiling process).

For people who follow the figure, frying cabbage in batter, preferably in olive or flaxseed oil, will add a minimum of fat, calories and carbohydrates.

Step-by-step cooking instructions with photo

Ingredients (for 5-6 servings):

Cauliflower - 1 kg.
Egg - 2 pcs.
Flour - 2-3 tbsp.
Vegetable oil - 100 gr.
Spices to taste.

Disassemble the cauliflower into inflorescences, rinse well and remove dark spots (if any). The slices should not be large, a maximum of 7 centimeters, so that it is convenient to fry them.
Boil water, add salt (at the end of a teaspoon) and add vegetable. Cook for 10 minutes, then strain and cool slightly.
There is another way of preliminary cooking: cut the head of cabbage into 4 parts, cook for 15 minutes, cool, then divide into slices.
While the cabbage is boiling, you need to prepare the batter. Beat eggs and add salt and pepper, stirring with a whisk, gradually add flour, bring until smooth. The batter can be made thin or thick, it all depends on personal preference. If the batter is runny, the slices will become crispy.
The cooled cabbage must be thoroughly dipped in batter and put in a pan, and so on each piece. Fry over medium heat until golden brown, no more than 8 minutes.
Put the fried pieces on paper towels so that a large amount of oil does not spoil the taste.
The cauliflower in batter is ready. You can sprinkle it with herbs or dip it in a sauce, cheese is ideal.

We suggest watching a video on how to cook cauliflower in batter in a pan:

Conclusion

This dish is very nutritious and healthy, the dream of any housewife is to cook quickly, original, not expensive, tasty. The classic recipe can be supplemented with all sorts of ingredients, that is, feel free to experiment.

There is little that can spoil the delicate and unobtrusive taste of cabbage. Children will be happy to eat cauliflower in batter... Cauliflower in batter is a great option for any occasion. Bon Appetit.

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One of the simplest, but most beloved and demanded recipes: very tender cabbage in batter. The crispy crust of golden color, enveloping the delicate pulp inside, endows the dish not only with a delicious taste, but also makes it very attractive, satisfying, beautiful and mouth-watering. Cabbage in batter looks good with fresh tomatoes, goes well with leafy salads, delicious with bell peppers, incredibly piquant in a company with Korean-style carrots. Whatever one may say: this cabbage is just perfect. Let's cook as soon as possible, it's very tasty!

Ingredients:

medium-sized cabbage - 1 piece;
eggs - 4 pieces;
flour - 3 tablespoons;
salt - a pinch;
hard cheese - 200 grams;
vegetable oil.

Very tender cabbage in batter. Step by step recipe

First, we need to boil the cabbage: we need 1 medium head of cabbage. We take a saucepan, pour water. When the water boils, we make the fire quieter. We put the whole head of cabbage in water, cover with a lid and cook over low heat: until the leaves begin to fall off by themselves.
Tip: so that the leaves easily come off, cut out the stalk before cooking the cabbage.
In the meantime, while the cabbage reaches the desired state, we will start making batter.
Take a deep bowl, break four chicken eggs into it and beat with a whisk until smooth. Then add flour there (three tablespoons), continue to beat. Add a pinch of salt, and spices to taste are also welcome.
Tip: you can add finely chopped dill to the batter. He gives a special piquancy: and will decorate the crust of batter.
When the cabbage is ready, remove it from the heat and set it aside. Open the lid and remove the leaves from the cabbage in turn. We put the leaves to the side: let them cool.
When the cabbage leaves are cool, we cut off the hard part with a knife so that we can give the shape we need, and the leaf does not unfold.
Now we need hard cheese: we will cut it into thin layers.
After the cheese has been cut, we wrap each layer in a cabbage leaf and give the shape of an envelope.
Advice. You can put any filling in cabbage: sausage, meat, other vegetables. It will be very tasty to put a fresh tomato cut into rings with the cheese: one ringlet will be enough in one envelope. The cabbage is more juicy.
We take a frying pan, put it on the stove, pour one tablespoon of vegetable oil into it. We are waiting for the pan to heat up.
Put the cabbage dipped in batter on a hot frying pan and fry on 2 sides until golden brown.

I also want to bring to your attention another easy recipe: tender batter for cabbage. It is also easy to prepare and at no extra cost. This batter has its own peculiarity: a cheese crust - which drives everyone crazy.

Take a deep plate and break 3 chicken eggs into it. Add 50 ml of fresh milk, beat well with a whisk to get a homogeneous mass.
Add salt to taste and any other spices that you like.
Tip: put just a little salt, since we have salty cheese.
Now we need 100 grams of hard cheese. Finely grate the cheese and then add it to the egg mass. Mix everything well.
Now add 2 tablespoons of wheat flour and mix until smooth.
So we got a gentle and simple batter

Fried cabbage in batter goes well with a delicious sauce.

For the sauce, we will take 3 pickled cucumbers, finely chop them into cubes.
We transfer the cucumbers to the blender bowl, add 2 tablespoons of Dijon mustard, a pinch of salt and 2 tablespoons of fatty mayonnaise there.
Beat everything until smooth.
Then add 30 milliliters of cream to this whole mass. Mix everything thoroughly. The sauce is ready: can be served.

Contrary to standard and common practice of serving kale "neat", consider sauces. This vegetable goes great with many of them!

The simplest option: mayonnaise - a pearl-white droplet on each piece can actually do a miracle, giving an ordinary dish a special touch. While fantasizing, mix mayonnaise with various additives (garlic, herbs, apple, horseradish, anchovies, gherkins, chili, mustard and dozens of other ingredients), try and look for your ideal option. Soy sauce, sour cream with garlic, ketchup, cream, ravigot, tartare, vinaigrette - in my opinion, anything goes well with cabbage! There are a lot of sauces with which you can serve vegetables, and it's worth trying everything, everything, everything: you can find their recipes on our website "I love to cook".

Fried cauliflower is an infrequent guest on our table. Housewives are often frightened off by the need to first cook it, then wait until it cools down, then disassemble it into inflorescences, then roll it in flour, and even circle a kite over the pan so that God forbid the cabbage does not burn. Let's simplify the process in half: gut the head of cabbage into inflorescences even before boiling, and replace the breading with batter - dipped cabbage into it and immediately in a frying pan. Little things? Yes! But in cooking, little things sometimes make the difference. Try to do this and you will see how easy it is to prepare cauliflower in batter, a step-by-step recipe with a photo, the process is disassembled to the most seemingly insignificant details. Cabbage is boiled for 20 minutes, fried for only 5. So you will be able to cook a whole mountain of cauliflower in batter in just half an hour.

cauliflower - 1 head of cabbage weighing about 500 g;
eggs - 2 pcs.;
flour - 3 tbsp. with a slide;
salt - 1.5 tablespoons;
sunflower oil - 50 ml.

A simple recipe for cooking cauliflower in batter

The cauliflower should be disassembled into inflorescences (do not grind too much) and washed in running water.

Then we boil the inflorescences in water, adding 1 tablespoon of salt. Cooking time - 15 minutes from the moment of boiling.

Drain the boiled cabbage using a colander. Set aside the cauliflower and start making the batter.

For batter, you need to mix 2 eggs, 3 tablespoons of flour (with a slide), 0.5 tablespoons of salt. Mix all the ingredients with a fork or a broom until they are completely homogeneous. For convenience, cook the batter in a large container.

We transfer the boiled cauliflower inflorescences into a container with batter and mix well. The batter should cover each inflorescence.

Preheat a frying pan over medium heat and add 50 ml of sunflower oil to its surface. Do not rush to put the cabbage in the pan, wait until it warms up to its maximum. Only in this case the cabbage will not "stick" to the pan.

We send cauliflower inflorescences to fry. Do not leave the pan, at this stage the cabbage cooks very quickly and needs frequent stirring, otherwise it may burn. The total roasting time is 5 minutes. We saw that the cabbage balls turned golden - we remove the pan from the heat, the cooking is over.

Usually, cauliflower in batter is served hot as an addition to the main meat dish, but it is just as tasty when cold. Bon Appetit!

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