How to cook cabbage in batter
For six servings you will need:
- Three small head of cabbage cabbage;
- 1/2 cup cream;
- 50 ml of vegetable oil (refined, can take any);
- Two chicken eggs;
- Article 5. spoons of wheat flour;
- 500 ml of pure water;
- Salt and pepper (to taste).
The first step is to remove the cabbage for two or three upper leaf cabbage thoroughly washed and cut in half. After that put a deep pot of water over high heat and bring the water to a boil, carefully put it in the cabbage, salt, reduce heat and blanch for about 10-12 minutes. Then discard the cabbage in a colander and leave it for 20 minutes, so that, firstly, water glass, and secondly, vegetables cool.
The next step - preparing batter. It should be in a bowl beat two eggs, beat them with a fork or a corolla until foaming, then add the cream, flour, salt and pepper, all beat up again, to get a homogeneous mass. The consistency of the batter should be of medium thickness.
The final step - roasting. To do this, put the pan on the fire, add the vegetable oil and wait until it boils. Next, take a piece of cabbage, dip it in batter (so that the batter is completely enveloped the whole cabbage) and put it in the pan. Similarly proceed with the rest of the cabbage. Fry the pieces you need on medium heat for a minute, then turn them over to the other side, the pan lid and continue to cook another two minutes. In the coming time, the cabbage lay on a paper towel so that it absorbed the excess oil. Cabbage in batter is ready, now the pieces can be expanded in a plate and serve.