White and cauliflower in batter: several recipes

Marcus Porcius Cato the Elder, commander and politician of the Ancient Rome, gave his advice against all diseases. "If there is a nest inside you," he wrote, "cabbage will heal you." Of course, it is not a panacea, but it contains a lot of vitamins, it normalizes metabolism and in general - a very delicious produt. Previously, it was the second bread of the Eastern Slavs, and even now this vegetable is the second largest vegetable garden after potatoes. It produces a lot of various dishes: cabbage soup, cabbage in cabbage, cabbage rolls, bigos.

All that is needed is that 4-5 leaves of this vegetable, a couple of eggs, a little flour, sugar, salt and vegetable oil to cook a very simple to prepare, cheap and delicious side dish to fish or meat dishes. It is called "cabbage in cabbage". The leaves are cut into "shreds" of medium size. Put them in a strainer or colander and let down for 4-5 minutes in a large bowl I cook with boiling water and a little salted water. After that, we cool under a flowing cold jet and let excess moisture drain. While the leaves dry up, let's get busy.

It can be the simplest, so to speak, classic of the genre, and maybe with variations, for example, on mineral water, beer, with the addition of Italian herbs, mayonnaise, grated cheese. In a separate bowl, shake the egg with a tablespoon of sugar, salt, add about a glass of flour. Should get a gruel consistency of sour cream. If it is thicker, dilute with water, if too liquid, add flour. The most delicious cabbage comes out in the batter in the deep fryer, but if it does not, you can take a large cast-iron frying pan. Well warm it in a glass of vegetable oil. We dunk each leaf into a mass and immerse it in red-hot fat. Ready cabbage must be laid out on a paper towel or colander, so that the glass is excess oil, otherwise the pieces will not taste so deliciously.

Cabbage in batter is not only white. Try to cook in a similar way and other subspecies of this vegetable. After all, there is still colored, Brussels, kohlrabi. Especially popular in our areas cauliflower. Many are surprised: well, what kind of color is it, if the whole head is cream or white? In the archaic Slavic language, "tsvitna" meant "blooming." And indeed, if you look closely, cauliflower consists of small unblown inflorescences. The market is better to choose white, not vanilla-yellow kochanchiki, they are more gentle.

Cauliflower in batter in the oven is cooked on the same principle as white cabbage, but also has its own specifics. We cut small inflorescences whole, and only large cut in half or quarters. To ensure that the tender vegetable does not boil, add some sugar and mineral water to the cooking water. Check the readiness with a fork: if the denticles go effortlessly into the flesh, It's time to pull a colander out of boiling water.

To make a decent "clothes" for the inflorescences, we separate the protein from the yolk, the latter mix with a spoonful of sugar, add a couple drops of olive oil, mineral water (or beer), salt, pepper and flour. The protein is beaten into foam and added gently to the mass. Cooked kocheshki we lower in the batter and bake in the oven, generously sprinkled with grated parmesan cheese. So we will get an independent vegetarian dish "cauliflower in batter". Caloric content can be reduced if baked in a non-oven oven, and in the microwave without any fat (in the grill mode about 15 minutes). By the way, if you left an extra claret, you can use it as a bread pan for crab sticks, pieces of boiled sausage, fish.