Stewed cabbage - 10 delicious classic recipes

Cauliflower inflorescences are valued not only for their delicate taste, but also for their excellent dietary qualities. This vegetable, compared to white cabbage, which contains a huge amount of coarse fiber that irritates the esophagus, is much easier to digest. To prepare a variety of dishes (soups, salads, stews, cutlets, appetizers), delicate cauliflower inflorescences are used, and they can be used not only boiled or raw, but also fried, after which the cabbage acquires a piquant crispy crust.

How to choose the right cauliflower

The most common varieties of cauliflower on our market are: Dacha, Pioneer, Otechestvennaya. These species have obvious external differences. Some heads of cabbage are more round, others are oblong. The leaves of the fruit have different colors, shapes and colors. The varieties also differ in the color of the inflorescences themselves: from cream to snow-white. What type of vegetable is better to choose?

All external differences in cauliflower do not affect its taste. However, the color of the inflorescences and leaves indicates the conditions in which the vegetable grew - in the shade or in the sun. Both types are great for preparing delicious dishes. The main criterion for choosing vegetables will be their freshness and youth. A sign of young cauliflower is soft green, fresh leaves, which indicate that the fruit was picked no earlier than 2-3 days ago. Darkened, limp leaves indicate that the vegetable has been stored for a long time, so it has lost its juiciness and delicate taste.

Fresh cauliflower has small inflorescences that fit tightly together. There should not be any dark spots or dots on the head of the fruit - these indicate that the cabbage is infected with a harmful fungus. Even the smallest spot will spread over the entire surface of the fruit within a few days, covering it with rot. Such signs make the vegetable inedible, since if you eat it, you run the risk of serious poisoning.

How to buy a quality product

The value of a product depends entirely on its quality. When purchasing frozen cauliflower, be sure to look at the expiration date. As a rule, it should not be more than two months.

To get a good look at the condition of vegetables, it is better to take them by weight or in a transparent bag. Cabbage inflorescences should be medium in size and light in color.

The presence of ice and snow on them indicates that the product has been defrosted and frozen several times. It is not recommended to take such vegetables, since they are of little benefit.

The best recipes for cooking cauliflower in a frying pan with photos

Before cooking cauliflower, the head should be prepared - disassembled into individual inflorescences and filled with cool, salted water. This safety measure will prevent caterpillars or other insects from getting into the food, because the salty solution will force them to crawl out. After soaking, rinse the vegetable under running water. To prepare a tasty, healthy dish in a frying pan, use one of the recipes below.

Simple recipe in egg and breadcrumbs

Relevant for the second half of summer is a recipe for fried cauliflower. And although it is possible to prepare this dish in any season by purchasing frozen inflorescences, the tastiest appetizer is made from fresh, young vegetables. This recipe is ideal for busy housewives, as it requires a minimum of effort and time spent, but this does not affect the taste of the dish.

Ingredients:

One chicken egg.
Half a kilo of cauliflower.
Breadcrumbs.
Sunflower oil for frying.
Spices to taste.

Preparing breaded cauliflower florets:

Wash and divide the fruit into inflorescences. Boil them until tender in salted water (this will take 5-8 minutes).
Place the softened pieces in a colander and wait until cool.
Beat the egg and add seasonings.
Alternately dip the inflorescences first in the egg mixture, then in breadcrumbs and place on a hot, oiled frying pan. Fry the cabbage until it turns golden brown.
Serve with sour cream or mayonnaise and fresh vegetables.

Stewed with vegetables and meat in sour cream sauce

Cauliflower cooked in sour cream sauce is a delicious dish that also contains a large amount of useful substances. It’s simple and takes no more than 40 minutes. The big advantage of this dish, among other things, is its economy and satiety. To prepare it you will need a minimum set of products, which saves you money.

Ingredients:

1-2 onions.
0.1 l sour cream.
To taste: salt, herbs, pepper.

Preparation of cauliflower stewed in sour cream:

Peel the vegetables, dividing them into florets.
Finely chop the onion and fry in a frying pan using olive or sunflower oil.
Separate the inflorescences into small pieces, place them in the frying pan with the onions and cover with a lid. Simmer vegetables for 15-20 minutes.
Add seasonings, sour cream, mix the ingredients and keep on fire for another 5-7 minutes.
Finely chop the greens and sprinkle the contents of the frying pan with them. Simmer the vegetables for another 3-4 minutes and serve.

Boiled cabbage fried in cheese batter

This type of batter is very easy to prepare, and food with it turns out very tasty and juicy. Cauliflower fried in cheese tastes a little like mushrooms. This dish goes well with a salad of green leaves, and as a side dish it is worth boiling new potatoes. Serve cauliflower in cheese batter with baked fish, meat and herbs.

Ingredients:

4-5 tablespoons of flour.
A couple of eggs.
0.5-1 kg cauliflower.
Hard cheese (quantity as desired).
Sunflower oil.
0.1 liter of beer.
Seasonings (pepper, salt).

Preparing fried cauliflower in cheese batter:

Divide the fruit into inflorescences, boil them in salted water or steam them.
Grate hard cheese.
Beat eggs with sunflower oil, add beer to the resulting mass. Season the batter, slowly add flour to it and stir so that there are no lumps. Add the grated cheese to the batter.
Pour more oil into a heated frying pan. Dip the cabbage pieces in the batter and place in a hot container. When the dish acquires a golden hue, it means it is ready to eat.

Vegetable stew as a side dish

The main summer dish of many housewives is vegetable stew, however, if desired, it can be prepared even in winter, you just have to freeze the necessary vegetables in the summer. The main ingredients for a classic stew are tomatoes, onions, carrots, and bell peppers. However, to give it the most expressive taste and piquancy, you can add hunting sausages to the stew.

Ingredients:

Up to 400 grams of cauliflower.
200-300 grams of smoked sausages.
Bulb.
One eggplant.
Sunflower oil.
2 tomatoes.
Carrot.
A bunch of dill.
Pepper, salt.

Making a delicious vegetable stew:

Boil the cabbage inflorescences until half cooked.
Cut the eggplant into cubes, add salt and leave for 10-15 minutes to release the bitter juice.
Finely chop the greens, carrots, tomatoes and onions. Cut the sausages into slices.
Heat a frying pan and add vegetables to it, starting with onions and carrots.
After 3 minutes, add eggplants and tomatoes into the container. Fry the vegetables for another 5 minutes and add the sausages.
The cabbage inflorescences go into the frying pan last. Season the dish, reduce the heat to low, pour half a glass of water into the container and fry the stew, covered, stirring frequently.
When the water has completely evaporated, the dish will be ready. Serve hot or cold.

Broccoli omelette

The easiest way to prepare a cauliflower omelet is to fry it in a pan, although many cooks use a slow cooker for this. For omelettes, it is better to use the freshest possible eggs; you can check them for “youth” using a light test. Shake the egg if you feel the yolk dangling - it is not fresh, so it is better to choose a product from another seller. The calorie content of an omelet with broccoli is about 700 kcal.

Ingredients:

200-250 g each of broccoli and cauliflower.
5-6 fresh eggs.
A quarter cup of olive oil.
100 grams of hard cheese.
A couple of cloves of garlic.
Spices.

Preparing broccoli omelet:

Blanch the broccoli, but do not overcook it, this way the vegetable will retain its dense structure and most of the beneficial microelements.
Boil the cabbage inflorescences, fry along with the broccoli on the stove for 2-3 minutes
Add water to the pan until it half covers the vegetables. Turn the heat up to high and simmer the dish until the liquid evaporates.
Mix the eggs, but do not beat them.
Pass the garlic cloves through a press, add to the egg mixture, and season everything with salt and pepper.
Slowly pour the eggs into the frying pan and fry the omelet with the lid on. Once ready, season the dish with grated or cream cheese.

Korean spicy snack

Fans of spicy pickled snacks are guaranteed to love this Korean cauliflower recipe. It is perfect for a vegetarian or lenten diet. The dish is very easy to prepare, and it marinates for only 7-8 hours. You can store a tasty, savory snack in the refrigerator for a long time, which is extremely convenient - take it out as needed, for example, during an unexpected visit from guests.

Ingredients:

Bulb.
Medium head of cauliflower.
Sunflower oil.
A third of the chili pepper.
A pair of bay leaves.
Half a teaspoon of sugar.
Three cloves of garlic.
Allspice, seasoning for Korean carrots (one tablespoon).
Apple or wine vinegar.

Preparing snacks in Korean:

Separate the cabbage florets and finely chop the chili pepper.
Pass the garlic through a press, cut the onion into small cubes.
Heat a frying pan, grease it with oil, place the onions and peppers in it.
Salt the dish, add cauliflower. Fry vegetables over medium heat for 10 minutes.
Mix the spices with sunflower oil and pour the marinade over the fried vegetables, previously placed in a jar.
When the contents of the jar have cooled, cover it with a lid and refrigerate overnight or 7-8 hours.

Fried chicken with potatoes

This dish came to us from India. Since the majority of the population of this country cannot afford expensive meat, and religious traditions do not allow them to eat some varieties, chicken has become the main meat product. Thanks to spicy seasonings, fried poultry with potatoes and vegetables has a unique taste and aroma. The cooking time for this dish is one and a half hours.

Ingredients:

Large ripe tomato.
Two medium sized potatoes.
Chicken (1.5-2 kg).
Two small heads of cauliflower.
Sunflower oil.
A couple of cloves of garlic.
2 cm ginger root.
Panch Foran spice mixture (1-2 teaspoons).
2 teaspoons ground cumin.
1 tablespoon turmeric.
1 teaspoon coriander.
Bay leaf, salt.

Cooking:

Cut the chicken carcass into 5-8 pieces. Chop the garlic and ginger. Cut the potatoes into large cubes, the tomato into slices.
Divide the cabbage into florets.
Heat the oil in a deep frying pan, place the chicken pieces on it, fry over high heat until a weak crust appears. It's best to turn the meat every couple of minutes. Place the finished pieces on a plate.
Remove the pan from the heat, place the panch foran mixture and bay leaf in it, leave for half a minute. Then add garlic, tomato, ginger and all the spices. Place the skillet over low heat for 30 seconds, stirring constantly.
Place chicken pieces in a frying pan, add two glasses of water, cauliflower, and potatoes. Wait until the liquid boils, close the lid and reduce the heat. The dish will be ready in about 40 minutes.

Frozen cauliflower cutlets with minced meat

Cabbage inflorescences are very healthy and are even suitable as baby food. Fans of healthy food appreciate the vegetable for its low calorie content and delicate taste. In addition, it is possible to prepare many different dishes from cauliflower, one of which is. Thanks to frozen vegetable preparations, you can prepare healthy, vitamin-rich meals even in winter.

Ingredients:

350 grams of minced chicken.
Small head of cauliflower.
Bulb.
2 eggs.
A bunch of dill, parsley.
3 tablespoons flour.
Spices.
A couple of cloves of garlic.

Preparation of chicken and vegetable cutlets:

Thaw the cabbage inflorescences by leaving them in the kitchen for several hours or by blanching them in boiling water for a couple of minutes. Boil them for five minutes in slightly salted water.
Finely chop the garlic and onion. Fry the vegetables in sunflower oil.
Place the inflorescences in a colander and wait until they cool. Then chop them very finely or crush them.
Beat the eggs until foamy - this will give the cutlets special tenderness.
Add spices (salt, pepper mixture) to the minced meat. After this, mix it with beaten eggs, cabbage inflorescences, garlic, onions, flour, chopped herbs. Mix the ingredients thoroughly.
Heat a frying pan with oil, form neat cutlets and fry, dipping in breadcrumbs. If desired, this dish can even be grilled.

Simple dishes from frozen white cabbage

You can use cabbage to prepare solyanka, borscht, cabbage soup and many other dishes. Today you can find a large number of them in cookbooks and on the Internet. You can experiment and create completely new masterpieces. Let's look at a few simple recipes for frozen white cabbage.

Cabbage Pie

To make this dish you will need the following ingredients:

550 grams of cabbage;
6 tablespoons of sour cream;
3 eggs;
6 and a half tablespoons of flour;
3 tablespoons of mayonnaise (it is better to use homemade);
2 teaspoons baking powder;
dill;
salt to taste.

Video

Cauliflower occupies one of the leading places among other dietary products, since this vegetable is a storehouse of organic acids, vitamins and minerals. Cabbage inflorescences can be eaten not only by adults, but also by small children, regardless of health status. If you want to fill your diet with healthy foods, cook dishes with cauliflower more often. This fruit stimulates the functioning of the digestive organs, improves immunity, and activates metabolic processes. By watching the video, you can learn how to prepare a simple, tasty, healthy dish.

Freezing allows you to preserve the taste, vitamins and shape of fresh foods. Cold-processed vegetables and fruits can be used at any time of the year. You don’t even have to do the freezing yourself; any store offers a wide range of different frozen products.

Cauliflower is no exception. This healthy food product is now available not only in summer, but also in winter cold. To cook frozen cauliflower, simply remove it from the package. There is no need to divide it into inflorescences, wash it and clean it of dirt; all this is done before freezing.

This semi-finished product takes no longer to prepare than fresh cabbage; the time ranges from 10-30 minutes depending on the processing method. In addition, from this healthy product you can prepare a wide variety of dishes to suit every taste.

Is it possible to freeze white cabbage in the freezer?

To make cabbage dishes possible in winter, it should be frozen. But is it possible to do this?

You can freeze this vegetable, but you need to keep in mind that it will no longer be as crispy and tasty. In the freezer, the main properties of the product will still remain, but such cabbage is not suitable for all dishes.

To prepare the salad, it is better to buy fresh cabbage at the supermarket or market. For preparing some dishes, for example, cabbage rolls, cabbage soup, etc., the frozen version is also suitable.

Cooking methods

Frozen cauliflower is very easy to prepare: unlike fresh cabbage, it is already processed, washed and ready to use. Cooking methods are very diverse; you can use this cabbage:

boil, stew and fry on the stove;
bake in the oven;
cook in a slow cooker;
in the microwave;
using a steamer.

Let's look at each method in more detail.

Cooking

This method is used most often; it is accessible and fast. There is a stove in every kitchen, and it is recommended to pre-boil frozen cauliflower before frying or baking.

Cook the frozen product in boiling salted water, the time depends on how the cabbage will be used in the future:

15 minutes if it is consumed boiled;
7 minutes if the inflorescences need to be fried or baked.

There is no need to defrost semi-finished products before putting them in boiling water. Properly cooked cauliflower remains crispy, it should not be completely boiled. Place the finished inflorescences in a colander to drain all the water. The decoction can be used to prepare other dishes.

Cauliflower boiled in this way can already be served on the table, in its pure form, sprinkled with grated cheese or sprinkled with sauce. Also used in salads, appetizers and main dishes. Most often, cauliflower is cooked for various soups - vegetable, meat, cheese, cream soups, adding various vegetables, herbs, cheese and mushrooms to the broth.

In a frying pan

In a frying pan, frozen cauliflower is stewed and fried on its own or with other products - fresh or frozen vegetables, meat, fish and mushrooms. Before frying, the inflorescences are boiled in boiling water for 6-7 minutes. Then fry in oil until golden brown.

The most popular cauliflower dish is fried inflorescences in batter. Any batter can be used – egg, beer, milk and others. This dish is served as an appetizer or side dish with cheese or sour cream sauce with the addition of garlic and herbs.

In the microwave

You can cook frozen cauliflower quickly and easily in the microwave. There is no need to wait for the liquid to boil. Instead of water, you can use milk or cream. All you need to do is follow a few simple steps:

Place frozen inflorescences in a microwave-safe bowl;
pour in a little water or milk, add salt and spices for flavor;
cook on medium power for 15 minutes or 7 minutes on full power;
Serve sprinkled with herbs, garlic and sauce.

In a slow cooker

It’s easy to prepare a healthy and tasty cauliflower dish if you have an assistant in the kitchen for modern housewives - a multicooker. Thanks to this oven, you can save time when cooking frozen cauliflower. The sequence of actions is easy to remember:

Place the inflorescences into the multicooker bowl without defrosting;
pour water so that it completely covers the cabbage;
cook in the “Cooking” or “Stewing” mode for 15 minutes;
drain the water;
salt the inflorescences after turning off the timer.

In addition, frozen cauliflower in a slow cooker can be cooked in the “Steam” mode, if your oven is equipped with it. Also, cabbage is fried in it separately or with other vegetables and meat in the “Frying” or “Baking” mode, cooked as first courses or baked with cheese.

In the oven

In the oven, delicious aromatic vegetable and meat casseroles are prepared from frozen cauliflower with various sauces - cheese, egg, milk, vegetable. The dish is baked under cheese with the addition of garlic and herbs - basil, spinach, parsley and other herbs.

Before baking the inflorescences, be sure to boil them for 4-5 minutes until half cooked. Bake the casseroles in the oven for at least 40 minutes if the temperature is set to 180 degrees.

For a couple

The most useful way that will preserve the shape of the inflorescences on the outside and all the vitamins inside. Cabbage prepared in this way is used in dietary and baby food, served as a side dish, mashed, and added to salads and first courses.

Prepare the inflorescences without defrosting as follows:

Place the cabbage on the steamer rack in one layer;
salt, pepper, sprinkle with spices to taste;
cook for 25-30 minutes.

In the oven under a cheese crust

Ingredients Cauliflower - half a kilo Butter - 2 tablespoons Cheese - 150 grams Greens - 2 tablespoons Flour - 1 tablespoon Milk - 100 milliliters Sour cream 25% - tablespoon Breadcrumbs - 3 tablespoons

How to cook cauliflower in the oven1. Remove leaves from cauliflower and divide into florets.2. Wash the inflorescences thoroughly under water and let the water drain.3. Boil water, add salt and place cauliflower in a pan.4.

Cook cauliflower for 10 minutes.5. Grease a baking dish with butter, lay out boiled cauliflower, sprinkle with chopped herbs.6. Heat a frying pan, add flour, fry for 3 minutes, add milk and boil for 2 minutes.7.

Add sour cream and coarsely grated cheese to the frying pan and stir.8. Pour the mixture over the cauliflower.9. Grate cheese on top.10. Sprinkle with an even layer of breadcrumbs and drizzle with melted butter.

Baking in the oven1. Preheat the oven to 180 degrees for 10 minutes. 2. Place the baking sheet with cauliflower in the oven. 3. Bake cauliflower for 15 minutes.

Baking in an air fryer1. Set the air fryer to 250 degrees and wait for 5 minutes to heat up.2. Turn on medium fan speed.3. Place the cauliflower dish in the air fryer.4. Roast the cauliflower for 15 minutes.

Baking in a slow cooker1. Grease the multicooker pan with vegetable oil.2. Layer the ingredients in the slow cooker.3. Set the multicooker to the “Baking” mode.4. Close the multicooker lid to the “Baking” mode.5. Bake cauliflower for 20 minutes.

Ingredients Cauliflower - 1.5 kilograms Canned corn - 200 grams Cheese - 150 grams Sour cream - 200 grams Chicken eggs - 3 pieces Greens - 3 tablespoons Salt and pepper - to taste Vegetable oil - 3 tablespoons

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Preparation of products1. Wash and dry the cauliflower, divide into florets.2. Boil the cabbage in salted water for 10 minutes.3. Grease a baking dish with oil, add cabbage and corn.4. Beat eggs in a bowl, add sour cream and beat again. 5.

Baking in the oven1. Preheat the oven to 180 degrees for 10 minutes.2. Place the cauliflower pan on the middle rack of the oven.3. Bake cauliflower and corn for 20 minutes.

Baking in an air fryer1. Preheat air fryer to 260 degrees for 5 minutes.2. Set the average blowing speed.3. Place the pan in the air fryer and bake for 10 minutes.

Baking in a slow cooker1. Grease the multicooker pan with vegetable oil.2. Place the ingredients in the slow cooker.3. Set the multicooker to the “Baking” mode.4. Roast the cauliflower for 25 minutes.

The cabbage is disassembled into inflorescences, boiled and cooled. The onion is chopped and fried in oil until golden brown. At the end of frying, flour is added to it, followed by milk and spices.

Cabbage, previously blanched in salted water, is placed in a deep baking dish, greased, and poured with sauce. Cheese is poured on top and everything is baked in an oven preheated to 190 degrees for 25 minutes.

Frozen cauliflower can be used to make a wide variety of dishes, from soups to nutritious casseroles. For breakfast, it’s good to prepare frozen cauliflower in the form of a casserole using a slow cooker for this purpose.

The ham is cut into small pieces, the greens are chopped. Frozen cabbage is washed, eggs are beaten with the addition of milk, cheese, and spices.

Place meat, cabbage, and herbs in a greased multicooker bowl. Pour the sauce over it all and cook in the “baking” mode for 30 minutes. Serve the dish hot.

Today, cauliflower is considered an incredibly healthy vegetable, and, fortunately, also one of the most delicious. An abundance of recipes will tell you how to cook cauliflower in completely different ways, each of which will help to reveal the special taste of the product in a new way.

The process of preparing cabbage will become even more tempting if you understand the beneficial properties of cauliflower.

Cauliflower is a source of vitamins C, A, D, E, K, H, as well as carbohydrates, fiber, polyunsaturated and organic acids, mineral salts, etc. Rich in B vitamins, so necessary for the proper functioning of the brain, nervous system and general condition of the body.

Cauliflower is perfectly absorbed by the body, because the fiber in its composition has a rather thin and delicate structure, which is easily digested and does not irritate the gastrointestinal mucosa.

The substances contained in this valuable product help remove toxins from the body, rejuvenate it, and cleanse it of toxins. Eating cauliflower has a beneficial effect on the blood, which is significantly purified under the influence of its components; it normalizes hematopoiesis and stabilizes metabolism.

Cauliflower is a dietary and low-calorie product; in addition, it contains tartronic acid, which prevents the formation of fat cells and sugar.

Cauliflower can be fried, baked, boiled, and can be used to prepare many dishes. Everyone has known stewed cabbage for a long time, but you just have to show your imagination, and dozens of different cauliflower dishes will appear on your table, differing in the method of preparation and flavor shades.

The easiest option is to boil the cauliflower in salted water, drain the water, and then pour in butter. This tasty and satisfying dish contains many vitamins!

In order to be able to get valuable vitamins in the winter, and also enjoy the taste of fresh vegetables, they are simply frozen in the fall. Many people are interested in the question of how to cook frozen cauliflower?

First of all, it is worth recalling that cabbage is frozen after dividing it into inflorescences. So, when you take a portion of cabbage out of the freezer, you should not defrost it. It is advisable to immediately pour it into the pan, after rinsing it with lukewarm water.

Next, pour warm water over the cabbage, covering the top, and place on high heat. As soon as 3-4 minutes have passed from the start of boiling (this is how long it takes to cook frozen cauliflower), the pan can be removed, the water drained, and the cabbage placed in a colander.

Boiled hot cauliflower can also be crushed with grated hard cheese, acquiring an elegant and delicate taste of vitamin-rich vegetables.

For this recipe you only need:

Cauliflower – 1 kg
Water – 500 ml
Salt - to taste

Salt the water and bring to a boil, add the cabbage disassembled into inflorescences and cook over low heat for 15 minutes, covered, until the cabbage is ready. Check readiness with a fork; it should go into the cabbage easily. Drain the water and season the cabbage with herbs as desired.

To make the dishes as healthy, tasty and beautiful as possible, before cooking cauliflower, it must be prepared:

The head is divided into inflorescences, placed in a vessel and washed.
Thick shoots are cut in half, and any dark spots on the inflorescences are removed.

The cabbage is ready for cooking and used according to the recipe.

Fresh cabbage, like frozen cabbage, can be boiled, fried, baked... there is practically no difference in preparation. But we will tell you some secrets of preparing frozen cabbage.

Cauliflower is also a great food to eat during Lent. To get a simple dish in the form of fried cabbage, we will need:

Cauliflower – 500 gr.
Water – 300 ml.
Salt, pepper - to taste
Sunflower oil (or butter) – 50 gr.
Flour – 1 tbsp. l.

To get delicious lean cauliflower, boiled in salted water, you just need to pour it into a frying pan, where you first pour sunflower oil and add flour. Everything is mixed together and the good taste of the healthy dish is guaranteed.

Cauliflower batter is made from eggs, flour, salt and herbs. There are many recipes for making batter, here is one of them.

For 1 kg of cauliflower:

Chicken egg – 4 pcs.
Flour – 2-3 tbsp.
Salt, pepper - to taste
Greens - to taste

Add herbs and salt to the beaten eggs, and then gradually stir in 3-4 tablespoons of flour, making sure that the batter thickens well. Warm inflorescences are coated in batter and placed in a frying pan. Cauliflower is fried in a frying pan with vegetable oil until golden brown.

Knowing how to cook cauliflower deliciously, you can enjoy your food and at the same time saturate your body with valuable vitamins and substances. After all, cauliflower has a general strengthening effect, naturally strengthening the immune system, increasing the body’s resistance to various viruses and infections.

An important property of cauliflower is its anti-carcinogenic effect, that is, the ability to inhibit and prevent the formation of cancer cells.

Cauliflower is recommended for people suffering from stomach diseases, as its consumption stimulates the intestines, normalizes the process of bile discharge, and renews stomach cells. Cabbage promotes the healing of lesions on the surface of the mucous membranes; it is useful for people suffering from hemorrhoids, as the substances in the product alleviate the condition.

Secrets and tricks

Cauliflower dishes should certainly be present in every person’s diet. They are especially useful for children's bodies. To maximize the benefits of the product and facilitate the cooking process, you need to remember a few tricks:

to make cabbage more tender, it is boiled in milk;
adding a teaspoon of lemon juice to the water during cooking will help keep the inflorescences white;
the water in which the cabbage was boiled can be used to prepare first courses and sauces;
It is important not to overcook the inflorescences, otherwise they will turn out tasteless, watery and turn into “porridge”;
cabbage will acquire a new flavor if you boil it in mineral water or add a little sugar to regular water;
if you do not drain the water immediately after cooking, the taste of the product will deteriorate significantly;
It is advisable to fry cauliflower in butter;
You don’t need to add a lot of spices to dishes with cauliflower, this will overpower its soft, delicate taste.

For freezing, it is better to choose fresh, firm cabbage, without black spots and limp, damaged leaves.

Rinse the cabbage under running water.

Remove all leaves.

Using a sharp knife or your hands, separate the cabbage into florets. It is desirable that they be approximately the same size. You can cut the cabbage into large pieces or separate it into small florets, depending on what dish you will be preparing. You can freeze one batch in large chunks, for example, for creamed soup, and freeze several bags of small florets for side dishes or casseroles, where the appearance of the cauliflower will play a major role.

Take cold water into a deep bowl, salt it well (a tablespoon of salt per 1 liter of water) and soak the inflorescences for 20 minutes. If there were insects in the cabbage, then under the influence of such a salt solution they will all float to the surface.

Rinse thoroughly with running water.

Boil water in a large saucepan. Immerse the prepared cauliflower in boiling water for 3 minutes. This time will be enough to remove the enzymes that destroy the aroma of cauliflower and such cabbage will not darken in the freezer.

After 3 minutes, cool the cabbage quickly. Either place the pan under a stream of cold running water, or place the inflorescences on ice cubes using a slotted spoon. This ice bath will stop the cooking process of the vegetable.

Before putting the cabbage into bags, it must be thoroughly dried from moisture. To do this, place the inflorescences in an even layer on a clean kitchen towel. All moisture will be absorbed into the fabric and the inflorescences will become dry.

Divide the cabbage into bags. It is very convenient to weigh the vegetable before freezing and indicate the weight on the bag. This information will help you calculate the number of servings when preparing a dish. It is better to freeze cabbage in small batches, approximately 150-250 g.

During the season, I want to stock up on as many summer vegetables as possible for future use. Probably everyone bought frozen food in the winter and didn’t think about the fact that you could prepare it yourself. In this article I will tell you how to freeze cauliflower for the winter yourself. Let's not ignore cabbage's best friend - broccoli.

For beginner cooks, I will dwell in more detail on what to cook from frozen cauliflower (recipes for some dishes can be found on this site by following the links).

Special Recommendations

Fewer vitamins will be lost in a vegetable if it is placed in a pan after the water has boiled.
The product will remain snow-white after cooking if you add lemon juice or acid.
Cabbage will taste better if cooked in mineral water.

Try to reduce the cooking time of the product as much as possible. This cabbage will bring the maximum possible benefit to the body. When serving, it is recommended to sprinkle the dish with herbs and add fresh vegetables. Bon appetit!

How to properly freeze cauliflower for the winter

There are two ways to freeze cauliflower:

in raw form;
blanched cabbage.

In both cases, we start by washing the cabbage and dividing it into inflorescences.

Before freezing cauliflower for the winter, blanch the inflorescences in boiling water for a couple of minutes. Once dry, spread in an even layer on a tray and freeze at the lowest temperature your freezer is capable of. Next, the cauliflower is poured into bags and storage containers. It is believed that this technique helps maintain the snow-white color of cabbage.
The second way is to not blanch the inflorescences, but to freeze the cauliflower raw. Place the dried cabbage pieces on a tray as in the previous case and place them in the freezer. We put the frozen cabbage into bags and put it away for storage.

How to freeze broccoli in the freezer

Broccoli can be frozen in the same way as cauliflower. However, I categorically do not recommend blanching this delicate green beauty - freezing only when fresh.

We disassemble the heads of cabbage into inflorescences and wash them from dust. In order for the vegetable to retain its taste, before freezing broccoli for the winter, it must be thoroughly dried. When moisture freezes, it will cover the inflorescences with an icy crust, which can destroy the tender flesh of the vegetable.

Frozen cabbage and broccoli should be packaged in portions so that you can take it out and cook everything at once. However, I often prepare stews where I put only a few inflorescences and making such small portions is very inconvenient, but I found a way out.

I store frozen cabbage and broccoli for stews in a tight Ziploc bag. It opens and closes perfectly, and the thick walls can withstand low temperatures and do not tear due to frost, like regular bags.

How long does frozen cabbage last? At temperatures no higher than -18 degrees, vegetables retain their quality for 6-8 months. Cannot be re-frozen.

What to cook with frozen cauliflower

. A simple dish that can be prepared from any set of vegetables. Before preparing stew from frozen cauliflower, it is recommended to boil the inflorescences in boiling water for about 5 minutes and only then add the vegetable to the stew.

Cauliflower puree. A very dietary puree, its low-calorie content can only be rivaled by celery root puree. It's easy to prepare. Pour frozen cabbage and a clove of garlic with a small amount of water, add salt and boil until tender. Drain the water into a separate container, add 1-2 tbsp to the boiled cabbage. cream or 0.5 tsp. butter. Grind the vegetables with an immersion blender, dilute the puree with a small amount of broth to the desired consistency, serve, garnished with finely chopped herbs. The most dietary cauliflower puree will be if you exclude butter and cream from the ingredients.
Cauliflower soup. It is prepared in almost the same way as puree, the only difference is the consistency - the soup should be made thinner. If you want a richer and more interesting taste, add processed cheese at the rate of 1 tbsp. per serving. The cream soup must be boiled for at least 5 minutes until the cheese is completely dissolved.
Cabbage fried in egg. This dish needs no introduction, let me remind you of the recipe in a nutshell. Boil the cabbage until half cooked, cut into pieces of the desired size. Fry in 1 tbsp. vegetable oil for about 2-3 minutes, pour in eggs. Add salt, pepper and fry until the eggs are ready.

How long to cook frozen cauliflower

I would like to highlight this point separately. If you plan to dine on boiled cabbage, then you need to cook it until tender. For cauliflower this process will take about 15 minutes, and for broccoli no more than 10 minutes after boiling.

Cauliflower is one of the healthiest foods. With a low calorie content, it contains a lot of vitamins, macro- and microelements necessary for the body, most of which are preserved even during heat treatment. This vegetable can be prepared in different ways. One of the simplest is to fry. However, to do this you need to know how to fry cauliflower in a frying pan so that it turns out tasty and retains its beneficial properties.

How to Defrost and Cook Frozen Cabbage

It is enough to keep frozen broccoli at room temperature for about an hour. But only if you are planning to make baked goods or add them to a salad. There is almost no liquid in it, which greatly simplifies the cooking process. You can safely add broccoli to soups, casseroles, stews and any main courses (especially those with sauce).

Most often, frozen cabbage is found in recipes with these five products:

Product	Number of recipes with combination	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Greenery	2	41	3.7	0.4	7
Sour cream	2	210	2.8	20	3.2
Bulb onions	2	41	1.4	10.4
Carrot	2	33	1.3	0.1	6.9
Flour	2	325	12	1	67

The same can be said about any other variety of cabbage similar to this one: cauliflower, Brussels sprouts, broccolini.

Frozen cabbage is prepared less frequently than all others. Mainly because in Russia it is available all year round. And in cellars it is stored whole forks no worse than planed in the refrigerator. However, many people prefer to freeze this cabbage into sheets for cabbage rolls.

It also needs to be defrosted at room temperature. The sheets can be thrown into the microwave - when hot they are lighter and easier to roll into a roll. It is better to cook only soups and hot dishes from frozen cabbage. It won’t go into salads – the texture and taste will be very different. Also, be extremely careful when exposing it to high temperatures. If you overdo it, the cabbage will turn into mush.

Each individual recipe with frozen cabbage will usually specify how it should be processed or prepared—just follow the instructions.

Cooking features

Knowing a few secrets will allow you to cook many nutritious dishes in a cauliflower frying pan.

Not only fresh cauliflower, but also frozen cauliflower is suitable for frying in a pan. There is no need to defrost it - just boil it for 2-3 minutes in salted water, then remove it with a slotted spoon and let the water drain. After this, you need to cook it in the same way as fresh, following the instructions in the recipe.
When choosing fresh cauliflower for frying, it is better to give preference to recently harvested ones. Its leaves are fresh and green. Withered leaves are evidence that the cabbage has been lying around for a long time and is also no longer fresh enough. Also, you should not take heads of cabbage whose inflorescences are covered with dark spots - this is rot that quickly spreads, making the cabbage unsuitable for consumption. But the milky tint of the inflorescences does not indicate the quality of the cabbage: it depends on the type of vegetable and the conditions of its cultivation (in the sun or in the shade).
Before cooking, you need to wash the cabbage and separate it into inflorescences, then put them in salted water. You need to take a heaped teaspoon of salt per liter of water. After 10 minutes, you will need to collect insects and caterpillars from the surface of the water, which will certainly emerge, and rinse the inflorescences again and wait for the water to drain from them.
Most pan-fried cauliflower recipes call for boiling the cauliflower first, but this is not necessary if you prefer your cabbage crispy. You don’t have to boil it, but fry it right away. But keep in mind that pre-boiling cabbage reduces the time it takes to cook in a frying pan, so it absorbs less oil and remains low in calories. Brief boiling (up to 5 minutes) will not harm.
If you choose a recipe for preparing cabbage in batter or breading, it is better not to cut off the stems of the inflorescences when cold processing the cabbage - it is convenient to hold it by them, dipping it into the dough. However, you can do without the stems by dipping the inflorescences with a fork.
First, the cabbage is fried over medium or even high heat so that it becomes covered with a crust, which will protect it from loss of nutrients. Then turn the heat down to low, cover the pan with a lid and fry the cabbage until tender. If you use batter, then you need to fry all the time over medium heat in a sufficient amount of oil.

The rest of the preparation depends on the recipe you choose.

How to quickly fry cauliflower

cauliflower – 0.5 kg;
salt - to taste;
vegetable oil - as much as needed for frying;
garlic (optional) – 2 cloves.

Cooking method:

Boil the prepared cauliflower (washed, disassembled into small inflorescences) in water salted to taste for 4–5 minutes after it boils.
Cut the garlic into slices and fry in plenty of oil until the slices darken. Fish them out of the oil and throw them away - they have already done their job, imparting aroma to the oil.
Remove the cabbage with a slotted spoon or drain it in a colander. When the water has drained, place in a frying pan with boiling oil.
Fry over medium heat without a lid until the cabbage acquires an appetizing color and begins to become lightly crusted.

You can serve this cabbage as a side dish or main dish. In the latter case, garlic sauce will suit it.

How to fry breaded cauliflower

cauliflower – 0.5–0.6 kg;
breadcrumbs – 100 g;
eggs – 2 pcs.;
greens (optional) – 50 g;
salt - to taste;
vegetable oil - as much as needed for frying.

Cooking method:

Wash the cabbage, separate into inflorescences, not too small. Boil in salted water to taste for 3-5 minutes. Place in a colander to drain.
Finely chop the greens and mix them with breadcrumbs.
Beat the eggs with a fork.
Dip each inflorescence in the egg, roll in breadcrumbs and place in a frying pan with boiling oil.
Fry over medium heat until cooked through, remembering to turn occasionally so that a delicious crust forms on all sides.

Breaded fried cabbage is a dish in its own right. You can serve it with sour cream.

Steaming cabbage in a slow cooker

The nutritional benefits of the finished product directly depend on how long the vegetable is subjected to heat treatment. The more, the less vitamins remain.

Therefore, it is recommended to steam cabbage:

Frozen vegetables are placed in a special tray.
The bowl of the household appliance is filled with the required amount of water.
After installing the tray, close the lid and select the required operating mode of the multicooker.
Cauliflower should be cooked until tender for at least half an hour.

Cauliflower in batter

cauliflower – 0.5–0.6 kg;
egg – 2 pcs.;
milk – 100–120 ml;
salt - to taste;
ground black pepper - to taste;
flour – 80–100 g;
vegetable oil - as much as needed for frying.

Cooking method:

Wash the cauliflower. When disassembling it into inflorescences, make sure that they are of medium size: cut those that are too large in half.
Place the cabbage in salted water and cook for a couple of minutes. If you want the cabbage to remain crispy, you can fry it in a pan without cooking.
Beat the eggs.
Sift the flour, mix with salt and ground black pepper, adding them to taste.
Add flour to the eggs little by little, stirring well each time so that there are no lumps.
Dilute the dough with milk until it has the consistency of liquid sour cream.
Heat oil in a frying pan.
Dip each inflorescence into the batter, place in a frying pan and fry on all sides until golden brown.

Cauliflower in batter is a tasty and satisfying dish that cooks very quickly. You can serve it with cheese sauce.

Stewed cauliflower. Healthy!

Ingredients (2 servings)

Cauliflower 1 piece
Sweet pepper 1 piece
Onion 1 piece
Garlic 1-2 cloves
Green peas 100 gr
Carrot 1 piece
Dill 3-4 sprigs
Olive oil 3 tbsp. l.
Salt, ground black pepper Spices

Stewed cauliflower is a vegetable dish that is easy to prepare and, what is noteworthy, the set of vegetables that are stewed with cauliflower can vary depending on desire and season.

Cauliflower in cheese batter

cauliflower – 0.6–0.7 kg;
beer – 100–125 ml;
egg – 2 pcs.;
flour – 80–100 g;
hard cheese – 100 g;
salt - to taste;
seasonings - to taste;
vegetable oil - as needed.

Cooking method:

Separate the cabbage into medium-sized florets, wash them and steam for 2-3 minutes.
Finely grate the cheese.
Beat the eggs, mix them with flour, salt and pepper, grated cheese.
Dilute with beer until you get a dough with a consistency similar to liquid sour cream.
Dipping cabbage florets into the dough, fry them until golden brown on all sides in a frying pan with heated oil.
Place in a colander to drain excess oil.

This cabbage is an excellent appetizer for beer or wine, but, of course, you can eat it without them. Cheese lovers will love this dish.

In the oven under a cheese crust

Products Frozen cauliflower - 450 grams Hot cheese - 100 grams Oil (any) - 10 grams Dill - bunch (small) Salt - pinch

Preparation of products1. Place the frozen cauliflower in a bowl and cover with boiling water for 10 minutes. 2. Drain the inflorescences in a colander. 3. Chop a bunch of dill with a knife.4. Coarsely grate the cheese.

Cooking in the oven1. Grease the baking dish with oil (with a brush).2. Place cabbage inflorescences in a mold. 3. Sprinkle the cauliflower with dill and salt. 4. Sprinkle grated cheese on top of the cabbage. Shake the pan so that the cheese penetrates between the inflorescences. 5.

Tags: freeze, cabbage, how much, stew, cauliflower

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Original Roasted Cauliflower Recipe

cauliflower – 0.6–0.7 kg;
milk – 125 ml;
chicken egg – 2 pcs.;
semolina – 50 g;
salt, spices - to taste;

Cooking method:

Disassemble the cauliflower into small inflorescences, cut medium and small ones into several pieces. Rinse well and place in a deep frying pan. If the cabbage is frozen, just pour it into the pan.
Pour half a glass of water into the frying pan, add salt to taste, add spices and place over medium heat, covering the frying pan with a lid.
When the water has boiled, pour oil into the cabbage, stir and start frying.
Whisk together the milk, semolina and egg, lightly salt this mixture.
Pour the mixture over the frying cabbage, stir quickly and cook for another 10 minutes over medium heat, stirring occasionally. There is no need to stir constantly, otherwise the cabbage will not acquire an appetizing shade.

The dish turns out very tasty. It will be even tastier if you top it with cheese sauce.

Cauliflower fried with sausages

cauliflower – 0.4–0.5 kg;
hunting sausages – 0.3 kg;
eggplant – 0.2 kg;
onion – 100 g;
carrots – 100 g;
dill - to taste;
salt - to taste;
vegetable oil - as much as needed.

Cooking method:

Prepare the cabbage by breaking it into small florets, rinsing and soaking in salted water to remove insects.
Cut the eggplants into cubes, soak them in salted water for half an hour, rinse and dry.
Peel the onion and chop finely.
Coarsely grate the carrots.
Cut the sausages into circles.
Fry onions and carrots in a deep frying pan.
After 5 minutes, add the eggplants and fry for another 5 minutes.
Add the sausages and fry them along with the eggplants for 5 minutes.
Place the cauliflower in the same pan and fry the vegetables for another 5 minutes.
Salt, pepper, add dill and add a small amount of water (half a glass is enough).
Cover with a lid and simmer until the water has almost completely evaporated.

This unusual cauliflower dish will captivate you from the first spoon.

Frying cauliflower in a frying pan is easy. The process of preparing delicious dishes does not take much time. Meanwhile, the dishes turn out appetizing, tasty, and satisfying.