Pan-Fried Young Cabbage in Egg
A simple but incredibly tasty vegetable dish—great for breakfast or dinner! I never would have guessed that boiled cabbage could taste this good. But combined with spices and egg and fried in oil, it turns out amazing. And while young cabbage is best here, an older head works too—just boil it a little longer and it'll taste every bit as good.
alena•♫
Recipe author
Pan-Fried Young Cabbage in Egg
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 %
6 g
Fats 35 %
6 g
Carbohydrates 29 %
5 g
76 kcal
GI:
100
/
0
/
0
- Here's how to make it: 1. Bring a pot of salted water to a boil. Cut the cabbage into 4 wedges and drop them into the boiling water. Cook until tender. 2. Crack the eggs into a bowl and add the garlic powder, ground black pepper, dried herbs, and a pinch of salt. Whisk well. 3. Lift the cooked cabbage out of the water and let it cool. 4. Slice the cooled cabbage into pieces about 3/4 inch (1.5–2 cm) thick. 5. Pour the vegetable oil into a skillet and heat it. Dip the cabbage pieces in the egg-and-spice mixture and lay them in the pan. 6. Fry over low heat until golden on both sides. 7. Serve garnished with cherry tomatoes. Happy cooking and enjoy!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Garlic powder - 331 kcal/100g
- Young cabbage - 27 kcal/100g
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