Looking for a good stewed cauliflower recipe? He's in front of you! I share my culinary art and secrets of how to stew cabbage properly at home. All you need to do is follow the step-by-step recipe with a photo.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Cauliflower is an indispensable vegetable for those who follow their figure and adhere to a diet. It is very useful because it is enriched with a vitamin and mineral composition, contains fiber and dietary fiber. Therefore, it quickly saturates the stomach without the risk of gaining weight. The vegetable is affordable, inexpensive, and delicious. Cauliflower is prepared in a variety of ways. Salads are made from it, soups are cooked, cooked in pots, etc. In this recipe, I will tell you how to put it out easily and quickly.
Stewed cauliflower can be attributed to dietary and lean dishes. It is easy to prepare, delicate in taste and has a fragrant aroma. It is used as an independent dish, or as a vegetable side dish with cereals, meat or fish. It goes well with many products. Having prepared it, you can not stop there, but make scrambled eggs, casserole or puree with a blender and add to soup or filling for pastries. With enough imagination, with a minimum of effort, you can prepare a hearty, healthy and tasty breakfast in just half an hour.
- Calorie content per 100 g - 62 kcal.
- Servings - 2
- Cooking time - 40 minutes
Ingredients:
- Cauliflower - 1 head of cabbage
- Salt - 1 tsp without slide
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Drinking water - 100 ml
How to stew cauliflower:
1. Cut the foliage from the cauliflower. Wash the head of cabbage and dry with a paper towel. If the cabbage wilted a little and became soft, then immerse it in cold water for 15 minutes. So it will acquire freshness and become elastic. In addition, this method will help remove insects from the head of cabbage that may be inside the fruit. They will crawl out of the cabbage and simply float to the surface of the water.
2. Then cut the cabbage into inflorescences. Do not chop up very finely so that during stewing they do not turn into a soft mass of an incomprehensible type.
3. Place the pan on the stove and add some vegetable oil. Just a couple of spoons will be enough so that the cabbage does not burn and does not stick to the bottom.
4. Next, pour drinking water into the pan. Heat oil and water to a boil.
5. Place the cabbage in the pan and spread it in one even layer.
6. Cover the pan with a lid, turn the heat to low and let the cabbage simmer for 20-25 minutes.
7. Add some oil and drinking water as needed. The oil will allow the cabbage to brown and the water to stew and soften.
8. When the vegetable is cooked through, season it with salt and ground pepper. The readiness of the cabbage is determined by its softness. If you prefer it to remain a little crispy, then simmer it for no more than half an hour. If you want a softer consistency, soak for 40 minutes.
Serve the finished cabbage to the table, putting it on a plate. But you can pour eggs over it and cook hearty scrambled eggs.
See also the video recipe on how to cook stewed cauliflower.
