How delicious it is to stew different types of cabbage with eggs. Second courses. Cooking stewed cabbage with egg - step-by-step instructions

Stewed 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 to deliciously stew cabbage with egg?

Ingredients

White cabbage 250 grams Carrot 1 piece(s) Bulb 1 piece(s) Water 2 stacks Salt 0 tsp Ground ginger 0 tsp

Number of servings: 4
Cooking time: 25 minutes

Cabbage with egg: recipe with white cabbage

This recipe is quite different from what we are used to, not only in the non-standard ingredients, but also in the cooking technique. For this dish, prepare the following set of products:

250 g white cabbage;
1 carrot;
1 onion;
1 egg;
2 tbsp. water;
0.5 tsp salt;
0.5 tsp. ground ginger if desired.

Boil water and add finely shredded cabbage. Cook the vegetable for 15 minutes, then drain in a colander and let the water drain. At this time, prepare the remaining vegetables. Cut the onion into half rings and grate the carrots. Place them in a frying pan, lightly fry, add water and simmer for about 7 minutes.

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

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

Stewed cauliflower with egg

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

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

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

Add boiled cabbage to the onion, sprinkle the dish with herbs, add salt and lightly fry. Beat the egg with a fork and pour it over the workpiece in the frying pan. Mix all the ingredients intensively and simmer until cooked.

Brussels sprouts with egg

Brussels sprouts not only have a distinct, distinctive flavor, but they also look really fun. The tiny green sprouts are sure to please children, so you won't have any trouble feeding them this healthy vegetable. To prepare this recipe, you will need:

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

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

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

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 decided to please her parents with delicious food for the first time, can handle the cooking.

The ingredients needed to prepare stewed cabbage with eggs are the simplest. 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 a video with a recipe for fried cabbage with eggs and leeks.

Culinary subtleties

Cabbage goes well with walnuts. If you add grated nuts at the end of cooking, the dish will be more piquant.
It turns out well too. You don't even have to add eggs to this recipe.
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.
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.
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.
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.

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

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:

Take a large saucepan and add enough water to completely submerge the cauliflower.
Bring to a boil, add salt and cook for approximately 15-20 minutes for fresh cauliflower and 5-10 minutes for frozen cauliflower.
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.

Break the eggs into a bowl, add milk, salt and spices to taste, a little ground black pepper works especially well.
Beat everything with a whisk or mixer, then add flour little by little, stirring constantly, mix well so that there are no lumps.
Cut the cabbage florets from the stalk and place them in the egg mixture, stirring well.
Take a deep frying pan, pour oil into it and heat it over medium heat.
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 is 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:

In a large skillet, saute the garlic in oil over medium heat for about 2 minutes.
Chop the cabbage into long pieces or finer pieces and place in a frying pan.
Increase the heat slightly and fry for about 3-4 minutes until it becomes translucent.
Then reduce the heat to low and crack the eggs into the pan, stir and fry for 2 minutes.
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 almost 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:

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.
Place the cabbage in a baking dish in one layer; if all the pieces do not fit, you can place one piece.
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.
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.
Cover with foil and place in the oven for another 40-60 minutes.
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.

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 are a huge number of different recipes for 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, thoroughly mix the contents of the pan 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

Cabbage fried in a frying pan with egg Can be served as an independent dish or as a side dish for meat or fish. Cabbage with egg is prepared simply and quickly, it turns out very tasty. This cabbage can also be used as a filling for pies, pies, pancakes and dumplings.

Ingredients

To prepare cabbage fried in a frying pan with an egg, you will need:

white cabbage - 400 g;

eggs - 2 pcs.;

carrots - 0.5 pcs.;

salt, spices, freshly ground black pepper - to taste;

garlic powder (dried garlic) - 0.5 tsp;

greens - to taste;

vegetable oil - 3-4 tbsp. l.;

butter - 20 g.

Cooking steps

Mix cabbage with carrots, add salt and pepper, add spices and garlic powder. Fry the cabbage over medium heat, stirring occasionally, for 10-15 minutes.

Without removing the pan from the heat, stir the cabbage and eggs thoroughly, add chopped herbs (dill or parsley) and butter. Keep the cabbage on the fire for another 3-4 minutes, mix well and remove from the heat.

Prepared, delicious cabbage, fried in a frying pan with an egg, serve warm or chilled. After cooling, this cabbage can also be used as a filling for pies, pies, and dumplings.