Cabbage fried in a frying pan with egg. How delicious it is to stew different types of cabbage with eggs. Second courses

Step 1

Measure out the required amount of white cabbage and chop it finely.

Step 2

Place the shredded cabbage in a large frying pan with heated vegetable oil (1 tbsp), reduce the heat to low, stir the cabbage, cover the frying pan with a lid and, occasionally stirring the cabbage, simmer until softened.

Step 3

Peel a small onion and chop it finely. Grate peeled medium-sized carrots on a coarse grater. Heat about 1 tbsp in another pan. vegetable oil odorless, place chopped onions and carrots in a frying pan, fry them with constant stirring for several minutes.

Step 4

Peel the garlic and grate it on a fine grater. When the cabbage is ready, add fried onions, carrots and garlic to it, stir the vegetables. Salt and pepper the vegetables, you can add spices of your choice, I added 1 tsp. granulated seasoning and did not add salt, since the spice already contained salt. Cover the pan with a lid and leave the cabbage to simmer over low heat.

Step 5

Divide the egg into white and yolk. First, beat the egg whites in a clean, dry container at high speed until stiff peaks form. Lightly beat the yolk until light foam, carefully combine the white and yolk.

Step 6

Add the egg mixture to the pan with the stewed cabbage, stirring lightly from bottom to top, cooking the cabbage until the egg is ready. The egg mixture will distribute evenly and give the cabbage a fluffier texture.

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

Stewed cabbage with egg and tomato paste

how to cook stewed cabbage recipe

Ingredients:

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

Cooking process:

Shred the cabbage thinly, but do not mash it with your hands. If the cabbage is young, it will cook much faster and will be juicier when finished. Chop the onion as desired. Any type of onion is suitable here; for example, I used leeks from my plot.

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

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

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

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 ready, stirring the cabbage from time to time so that it does not burn. I fry for about 5-7 minutes.

That's it, the delicious stewed cabbage is ready. You can place it on portioned plates and serve warm or cold, if necessary.

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

Bon appetit!

Elena Gorodishenina told how to cook stewed cabbage

Appetizing stewed cabbage with egg prepared according to this recipe can be an excellent side dish for any meat dish. This dish can also be eaten on its own. And both hot and cold. Cooking does not require any special skills or knowledge. Even the youngest housewife, who has decided to please her parents with a delicious treat for the first time, can handle the cooking.

Products for cooking stewed cabbage with an egg you will need the simplest ones. Any housewife always has them in the refrigerator. Therefore, the dish can become a lifesaver when there is no time or desire to invent culinary masterpieces. To prepare this delicious dish 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 egg is very simple. First, let's chop the cabbage. The most convenient way to do this is with a special knife. But if it is not there, then you can cut it into thin strips with an ordinary knife.

Heat the oil in a frying pan and add the vegetable into it. Fry until a beautiful caramel color.

While the cabbage is frying, chop the onion and grate the carrots. Next, combine the vegetables in a frying pan and fry until the vegetables become soft.

Salt and pepper if desired. Add 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 mandatory, but optional.

Continue frying the vegetables for another 5-10 minutes until fully cooked. Don't 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 simply stir with a fork. The main thing is to get a homogeneous mass.

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

That's all, stewed cabbage with egg is ready. Can be served. For decoration you should use fresh herbs: parsley, onions, dill. It also doesn’t hurt to serve sour cream with the dish. We also recommend watching the video with the recipe. fried cabbage with egg and leek.

Culinary subtleties

1. Cabbage goes well with walnuts. If you add grated nuts at the end of cooking, the dish will be more piquant.
2. It turns out quite 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 add besides pepper. Experiment with thyme, rosemary, and basil. All of them perfectly complement the taste of stewed cabbage.
4. If you don’t have tomato paste, you can get by with fresh tomato juice or even ketchup. Juice consumption is about 150 ml, but add 1 tablespoon more ketchup than tomato.
5. Always salt the cabbage before adding the tomato. The vegetable has the ability to release liquid even when it seems that it has already fried. If a lot of juice has been released, the tomato does not need to be diluted.
6. If the tomato paste has spoiled slightly, fry it in a small amount of oil, and only then add it to the dish. Otherwise, the finished food will have an unpleasant aftertaste.

And what useful tips Can you give me some advice on stewing cabbage? Share!

For fried cabbage with egg, take the following ingredients.

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

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

Pour sunflower oil into a frying pan and heat it well. Use non-odorous oil. Add 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 frying.

Add chicken eggs, which first rinse them in cold water and dry with a napkin. Mix well. Fry for 3-5 minutes, stirring constantly. Season with ground pepper and, if necessary, salt. Turn off the fire.

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

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

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

Ingredients for 5-6 servings:

• 1 head of medium-sized cauliflower or frozen package (400 grams)
• 3 eggs
• 70 ml milk
• ¼ cup flour
• 0.5-1 cup oil for frying
• salt and spices to taste

Preparation:

1. Take a large saucepan and fill it with enough water to cauliflower was completely immersed.
2. Bring to a boil, add salt and cook for approximately 15-20 minutes for fresh cauliflower and 5-10 minutes for frozen cauliflower.
3. The cooking time depends on your favorite density, some people like it more cooked, others like it a little harder - with a little crunch.

The main thing is not to overcook it - 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. Break 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 mixer, then add flour little by little, stirring constantly, mix well so that there are no lumps.
3. Cut the cabbage florets from the stalk and place in the egg mixture, stir well.
4. Take a deep frying pan, pour oil into it and heat it over medium heat.
5. When the oil is hot, fry the cabbage until golden brown.

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

Ingredients for 4 servings:

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

Preparation:

1. In a large skillet, saute the garlic in oil over medium heat for about 2 minutes.
2. Chop the cabbage into long pieces or finer pieces and place in a frying pan.
3. Increase the heat slightly and fry for about 3-4 minutes until it becomes translucent.
4. Then reduce the heat to low and crack the eggs into the pan, stir and fry for 2 minutes.
5. Then turn up the heat, add sauce and spices, leave to fry until golden brown, don’t forget to stir the cabbage.

Fans of stewed cabbage will love this recipe, because cabbage will appear in a new light here.

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

Ingredients:

• 1 medium head of cabbage (1 kg)
• 1 large onion, cut into large slices
• 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 recipe - poached eggs

Preparation:

1. Cut the damaged leaves from the cabbage, wash, dry a little and cut into 8 parts, cut off the stalk so that its thin part remains on which the leaves will be held.
2. Place the cabbage in a baking dish in one layer; if all the pieces do not fit, you can place one piece.
3. Place onions and carrots on top, pour in broth and oil, add spices. Cover the dish with foil and place 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 a little dry, pour in another ½ cup of broth.
5. Cover with foil and place 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, keep it after stewing in the oven without foil with the temperature increased to 180-190 degrees Celsius.