Cabbage leaves with cheese. Cabbage envelopes in batter
Do you know? I have enough for dinner - with a side dish of fresh vegetables or with salad. And for men, nevertheless, serve with meat. The stuffing in the envelopes will be cheese and ham. But you can do them with others. meat products – boiled chicken or meat, boiled sausage or add fried mushrooms.
You can divide the preparation into two stages: make envelopes - schnitzels in advance, and put them in the refrigerator, and brew and fry them before dinner.
Ingredients:
;
firm for filling;
For breading
Flour;
Eggs;
Half a glass of milk or cream;
White bread crumbs or bread crumbs;
Salt and pepper to taste.
Cut out the stump (or just trim), and pour boiling water over the head of cabbage, add salt - we will cook. If you plan to cook some envelopes, then just remove from the head the right amount leaves.
Important: the cabbage must be boiled until tender (until soft), well, or almost until tender, otherwise the schnitzels will crunch later. Here you will have to navigate to your taste - do you like it to crunch, or prefer completely soft cabbage. We will not fry the envelopes for long, and the undercooked cabbage will not have time to reach readiness.
While cooking, cut the cheese into plump slices. Beat eggs lightly with a pinch of salt, milk or cream - about half a glass of liquid into two eggs. Prepare croutons and breading flour.
Lightly beat the boiled cabbage leaves along the veins, you can use a knife handle, or cut off the thickened parts. For every cabbage leaf put a slice of cheese and wrap in an envelope.
Roll the schnitzel envelopes in flour, in an egg, in crumbs - and in a preheated frying pan. It is better to fry over medium heat.
From the same set of products, you can make another version of cabbage schnitzels - in batter. Let me remind you that batter is a semi-liquid dough in which almost any food is dipped before frying.
Batter. Beat 2 eggs and 1/2 cup milk or cream, add a pinch of salt and flour - until a semi-liquid dough is formed, thick as sour cream. You can add grated cheese, crushed garlic, finely chopped herbs and spices to the batter - to taste and as desired.
Boil the cabbage. Dip the cabbage leaf into the dough (on both sides), and fry in a preheated skillet until browned. Transfer to a tissue to absorb excess oil. This dish, of course, cannot be called dietary, despite the presence of cabbage. Serve with sour cream. Bon Appetit!
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The dish is as easy as shelling pears! Who would have thought that from fried cabbage can be done delicious appetizer? For a long time I was going to lay out this recipe, but somehow my hands did not reach. And now help yourself! I see no point in writing proportions in this recipe. Firstly, you can calculate the number of envelopes according to your family's appetite, and even more so, it is difficult to calculate the cheese here, the salinity of the cheese is different and therefore the amount per serving is not the same. This appetizer will help you if boiled cabbage leaves for cabbage rolls are left at home, but there is no minced meat. Where to put boiled cabbage leaves? Here is the answer. An excellent snack envelopes of cabbage and cheese fried in breadcrumbs. tasty dish from cabbage and cheese, now you will specially boil more cabbage leaves in order to enjoy envelopes.
Ingredients:
- White cabbage
- Cheese (white pickled)
- Black pepper
How to cook
Cut the cabbage in a circle at the stump and put in boiling water. As you cook ready-made leaves will move away from the stump, remove them with a fork in a colander so that the glass is water.
Grate cheese.
Beat the egg (or eggs) with salt and black pepper.
Put grated cheese on the cooled cabbage leaf, fold the cabbage into an envelope. Dip in beaten eggs and flour. Fry on both sides in hot vegetable oil!
Delicious cabbage and cheese envelopes are ready! Bon Appetit!
Usually this dish is made from young cabbage, but it turns out no worse from the old one. Juicy, with appetizing crust cabbage schnitzels it will be very important to cook in winter, when the choice of vegetables is very limited.
Composition:
- 7 cabbage leaves
- 200 gr of Adyghe or hard cheese (optional)
- 200 ml sour cream
- 3 tbsp. tablespoons of flour
- 1 tsp salt
- spices: 1/2 teaspoon each ground black pepper, turmeric, curry or others
- flour, semolina (or bread crumbs)
Cooking cabbage schnitzels:
- Cook cabbage in one of two ways:
- If you want to cook several schnitzels, then carefully separate the cabbage leaves from the head and cook in boiling salted water for 7-10 minutes or in a double boiler for 15-20 minutes until soft.
- If the head of cabbage is dense and the leaves do not separate or you need to cook a large number of schnitzels, then you need to cut out the stump, boil water with salt (you can add spices) and cook cabbage in it, turning it periodically. After 10 minutes, remove the top leaves (for this, prick with a fork in the area of the stump and lift), and let the rest cook.
- The easiest way is to microwave cabbage. To do this, put the cabbage on a plate and put in the microwave. Cook on the highest power for 10 minutes. Then place it under the stream cold water and remove the soft leaves by pruning them at the base. Place the rest of the head in the microwave again for a few minutes.
Advice: The cabbage should be soft, but not overcooked. The leaves should not tear, but bend well. Young cabbage will take less time to cook. Cabbage broth can be used for cooking.
- Cut off the seal that was near the stalk from the leaves.
- Cut the cheese into rectangular slices.
- If you are using Adyghe cheese, then it must be fried on both sides until golden brown... You can put a little turmeric in the oil to make it yellowish. Hard cheese no need to fry.
Toasted cheese
- Mix sour cream, 3 tbsp. l. flour, salt and spices.
Batter
- Take a cabbage leaf, put a piece of cheese in the middle and roll it up like an envelope. The top ponytail (pictured) can be folded back. Small leaves will need 2-3 pieces.
- Roll the resulting schnitzel in flour, then in batter, and then in semolina (or breadcrumbs).
- Fry in a little oil on both sides.
Cabbage schnitzels are ready. They can be served with some sour cream, but I like with.
They can also be frozen. To do this, after being rolled in flour, fold them in a plastic container, close and put in the freezer. And when you want to fry, dip the unfrozen schnitzels in batter, then in semolina or crackers and fry.
P. S. If you like the recipe, you can, because there are still many delicious dishes ahead.
Bon Appetit!
Juliya recipe author
Cabbage - very healthy vegetable, however, not everyone uses it in sufficient quantities. An interesting recipe will help you prepare a delicious dish that the whole family will surely enjoy.
For cooking, you need a few simple products:
- small to medium sized cabbage head;
- water for boiling this cabbage.
For thick batter:
- egg;
- a glass of very cold water (drinking or mineral soda);
- a glass of flour;
- sunflower oil, raw pressed or refined - 3 tbsp. l.
- spices to taste (turmeric, cumin, dill, freshly ground black pepper are recommended);
For filling:
- any ham or boiled chicken;
- hard cheese.
There are many variations with fillings: it depends on the mood, taste and the products available. Rolls will be very tasty only with cheese, moreover, even with processed cheese. Good fit and vegetable stew, sausage, fried mushrooms.
Cooking sequence
Peel the prepared cabbage and put it in a saucepan with pre-salted boiling water. It needs to be boiled well for the leaves to become elastic. Accordingly, than younger cabbage, the faster it cooks - and vice versa.
While the cabbage is boiling, prepare the batter: mix the ingredients thoroughly, making the dough thick as pancakes (but not too thick). The amount of flour is approximate: its density is different and the result must be adjusted independently. An important point: take water colder, better half-frozen. It is important that when in contact with boiling oil, the batter begins to increase and the rolls turn out to be fluffy and crispy.
If time permits, prepare the filling while boiling the cabbage. To do this, cut the components into medium-sized slices - it is important that there is no small "porridge" (each piece in finished form should feel). Add fresh herbs and some spices to the filling.
- take out the finished cabbage and, carefully cutting at the stump, disassemble the head into leaves;
- cut off the protruding veins with a sharp knife;
- having laid the filling in a sheet, roll it up with a neat roll or flat envelope (here for an amateur) - do this with all the leaves;
- roll each piece in flour, then lower it into the dough (lovers of a crisp crust additionally roll envelopes in breadcrumbs or large bran);
- fry in a frying pan in boiling oil (rolls can be deep-fried);
- place finished products on paper napkins (this is important to remove excess oil);
- put the envelopes on a beautiful dish and sprinkle with herbs;
- Serve the sauce or sour cream separately.
Cabbage schnitzels are prepared in a similar way - as an option when you need a snack, but there is only enough food for batter. The sequence is similar, just the blanks are made with almost no filling (inside the envelope they are only sprinkled with a mixture of spices, sometimes garlic is added, a little onion and carrots - for flavor).
A detailed process for making crispy cabbage rolls is described in the video. There is also a recipe for a delicious sauce.
Bon Appetit!