Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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.

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:

1. Wash and divide the fruit into inflorescences. Boil them until tender in salted water (this will take 5-8 minutes).
2. Place the softened pieces in a colander and wait until cool.
3. Beat the egg and add seasonings.
4. 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.
5. 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. Preparing stewed cabbage is 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:

1. Peel the vegetables, dividing them into florets.
2. Finely chop the onion and fry in a frying pan using olive or sunflower oil.
3. 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.
4. Add seasonings, sour cream, mix the ingredients and keep on fire for another 5-7 minutes.
5. 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:

1. Divide the fruit into inflorescences, boil them in salted water or steam them.
2. Grate hard cheese.
3. 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.
4. 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:

1. Boil the cabbage inflorescences until half cooked.
2. Cut the eggplant into cubes, add salt and leave for 10-15 minutes to release the bitter juice.
3. Finely chop the greens, carrots, tomatoes and onions. Cut the sausages into slices.
4. Heat a frying pan and add vegetables to it, starting with onions and carrots.
5. After 3 minutes, add eggplants and tomatoes into the container. Fry the vegetables for another 5 minutes and add the sausages.
6. 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.
7. 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:

1. Blanch the broccoli, but do not overcook it, this way the vegetable will retain its dense structure and most of the beneficial microelements.
2. Boil the cabbage inflorescences, fry along with the broccoli on the stove for 2-3 minutes
3. 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.
4. Mix the eggs, but do not beat them.
5. Pass the garlic cloves through a press, add to the egg mixture, and season everything with salt and pepper.
6. 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:

1. Separate the cabbage florets and finely chop the chili pepper.
2. Pass the garlic through a press, cut the onion into small cubes.
3. Heat a frying pan, grease it with oil, place the onions and peppers in it.
4. Salt the dish, add cauliflower. Fry vegetables over medium heat for 10 minutes.
5. Mix the spices with sunflower oil and pour the marinade over the fried vegetables, previously placed in a jar.
6. 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:

1. Cut the chicken carcass into 5-8 pieces. Chop the garlic and ginger. Cut the potatoes into large cubes, the tomato into slices.
2. Divide the cabbage into florets.
3. 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.
4. 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.
5. 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 cutlets. 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:

1. 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.
2. Finely chop the garlic and onion. Fry the vegetables in sunflower oil.
3. Place the inflorescences in a colander and wait until they cool. Then chop them very finely or crush them.
4. Beat the eggs until foamy - this will give the cutlets special tenderness.
5. 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.
6. Heat a frying pan with oil, form neat cutlets and fry, dipping in breadcrumbs. If desired, this dish can even be grilled.

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.

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How to deliciously cook cauliflower in a frying pan: recipes

With vegetables. The recipes contained in the article do not require significant investment of time. You will find more detailed information in the article.

Stewed cabbage with vegetables in sour cream

Required ingredients:

• medium tomatoes - 2 pcs.;
• several sprigs of parsley;
• one carrot;
• 200 g sour cream (fat content is not important);
• spices;
• cauliflower - 400-500 g is enough;
• refined oil - 3-4 tbsp. l.

Practical part

Stewed cauliflower with vegetables and cream

To prepare the dish we will need the following products:

• ripe tomatoes - 3 pcs.;
• medium carrot;
• refined oil;
• 0.5 kg cauliflower;
• garlic - one clove is enough;
• 150 ml cream (fat content is not important);
• a mixture of herbs;
• sweet peppers - 2 pcs.;
• one onion.

detailed instructions

Where do we start? Let's check the availability of products from which stewed cauliflower with vegetables will be prepared. The step-by-step recipe is given below. We wish you success.

Step #1. Remove the skins from the onion. We take a knife and chop it, cutting the pulp into cubes. Place in a well-heated frying pan. Fry using refined oil. As soon as the onion cubes acquire a golden hue, add grated carrots and pepper, cut into strips. Fry these ingredients over medium heat. The carrots should soften.

Step #2. Place the washed tomatoes in a blender to chop. Add the resulting puree to the pan with the vegetables. Salt. Sprinkle the dish with a mixture of herbs. We time it for 3-4 minutes.

Step #3. Gradually pour the cream into the pan. They make the cabbage more delicate in taste. Please note that the calorie content of the dish will also increase. Warm up the creamy vegetable mixture. We wait for the liquid to start boiling. Place the cauliflower florets, immersing them halfway in the liquid. If necessary, add cream.

Step #4. Sprinkle the dish with spices. Salt again. Cover the frying pan with a lid. Simmer for 10 minutes, setting the heat to medium. Stir several times.

Step #5. Place the chopped ingredients into the frying pan - herbs and garlic cloves. After 5-10 minutes, turn off the heat. We ended up with a flavorful dish - stewed cauliflower with vegetables. Recipes suggest using it as a side dish for steamed cutlets and lean meat. Be sure to try this combination. Just lick your fingers!

Multicooker option

Now you will find out another way to prepare stewed cauliflower with vegetables. The recipes described above involved the use of a frying pan. However, a multicooker is also a good kitchen assistant. If you have this wonderful technique, then take it out and include it in the process.

Grocery list:

• 6-7 potato tubers;
• medium bulb;
• favorite spices;
• 0.5 kg cauliflower;
• one carrot.

Preparation

Place the diced onion in a multi-bowl. Add a little oil. Lightly fry the onion, setting the “Baking” mode. Place washed cabbage inflorescences, potato pieces and grated carrots into a multi-bowl. Salt. Add your favorite spices. Mix with a spatula. Cook the dish for 40 minutes in the “Baking” mode. During this time you need to stir it at least 2 times. Stewed cauliflower with vegetables (see photo above) will appeal to all family members. They will definitely ask you for more.

Finally

We reported on how to make stewed cauliflower with vegetables. The recipes with photos posted in the article clearly demonstrate what the finished dishes should look like. If you try and follow the instructions, you can count on excellent results.

Cut the onion into cubes, carrots into cubes. Place in a frying pan with vegetable oil and fry for 2-3 minutes, stirring constantly.

Add sweet bell pepper cut into strips (preferably different colors) into the pan. Fry along with onions and carrots over medium heat for 2-3 minutes, stirring.

Next, add cauliflower, disassembled into inflorescences, to the vegetables (if they are too large, cut into 2 parts).

Add butter to the pan, pour in cream or milk at room temperature. Salt everything and sprinkle with Italian herbs. Mix.

Next, simmer the vegetables over low heat, with the lid ajar, stirring occasionally. Simmer for about 10 minutes, taste, the cabbage should remain crispy. At the end, sprinkle everything with chopped parsley, stir and turn off the gas.

Place the prepared unusually tender and tasty cauliflower, stewed with vegetables, on plates and serve.

Cauliflower is a product that can be prepared in a variety of ways, not just by frying the florets in batter. Stewed cabbage can also be prepared in various ways. This article will describe several of them.

Prepare a delicious dish easily and simply

The simplest recipe for preparing this vegetable requires a minimum of additional ingredients. These may include onions, carrots or greens for decoration.

How to cook stewed cauliflower:

1. Wash the inflorescence, divide it into parts, pour boiling water over it;
2. Chop the onion as desired. Fry the onion in a frying pan with hot oil;
3. Place the inflorescences in the pan. Stirring occasionally, fry for 5 minutes;
4. Add salt and a glass of boiling water. Close the lid;
5. Simmer, periodically checking readiness.

After finishing cooking, sprinkle the contents of the pan with chopped herbs.

Stewed cauliflower with vegetables

If this vegetable is stewed with the addition of various vegetables, then the prepared dish can be used as a ready-made dinner or a side dish for meat dishes. The vegetables indicated in the recipe can be varied by adding others. Ultimately, it is important to maintain the proportions of the products.

The dish is prepared within 50 minutes.

A 100g serving contains about 155 calories.

Step by step recipe:

1. Divide the cabbage into pieces, finely chop the garlic, cut the pepper into small squares, and cut the tomatoes into cubes, after dousing them with boiling water and peeling them;
2. Finely chop the onion and fry with garlic. Add pepper, fry for several minutes;
3. Place tomatoes in a frying pan, add salt, simmer, add parsley, add prepared inflorescences, stir and simmer until tender.

If the garlic is not spicy, you can take it twice as much as the indicated amount.

Soft cauliflower stewed in sour cream

As you know, sour cream gives special tenderness and softness to products. This cabbage vegetable, especially boiled, is very soft in itself. Therefore, when simmering it in sour cream, you should cook it over low heat to avoid frequent stirring of the contents of the pan. This will keep the little florets from turning into a puree.

The dish is prepared in 50 minutes.

The calorie content of 100 g is about 70 calories.

How to cook:

It is better to choose sour cream with reduced fat content; it is better for stewing foods.

Side dish of vegetables with mushrooms and sausages

Cooked with the addition of champignons, this inflorescence can itself serve as a side dish. The recipe for this dish also uses sausages, which makes the vegetable stewed in this way a ready-made dish that does not require a side dish or meat ingredient.

Cooking time is 45 minutes.

1 serving (100 g) contains approximately 100 kcal.

How to cook:

1. Boil the cauliflower, then divide into small pieces;
2. Peel the onion, chop, lightly fry;
3. Cut the sausages into slices, add to the onion, fry a little;
4. Chop the mushrooms coarsely, add to the onion, fry, stirring, until they release a sufficient amount of juice;
5. Place the inflorescences in a frying pan, add spices, simmer until all ingredients are ready.

If desired, you can increase the amount of mushrooms or sausages added. All products must be selected fresh, without damage.

Cauliflower stewed in sour cream with chicken fillet

The time it takes chicken fillet to cook is different from the time it takes to cook cauliflower. Therefore, at the initial stage it is better to fry them separately. You can fry the inflorescences in the same pan in which you fry the fillet, since in the end all the ingredients will be mixed anyway.

This recipe takes 1 hour to prepare.

The calorie content of a 100 g serving is approximately 95 calories.

How to cook kale with chicken:

1. Chop the chicken meat and fry it. Remove from pan;
2. Divide the inflorescence into small pieces and fry. Finely chop the onion and add to the cabbage;
3. Also cut the zucchini and add it to the pan. Add fried fillet to vegetables;
4. Add spices. Stir, pour in broth, simmer for 20 minutes;
5. Add sour cream, simmer until done.

Chicken fillet for this recipe can be removed from any part of the chicken - from the drumstick, thigh, and so on. If this product was frozen, it can be fried only after complete defrosting.

Cooking in a slow cooker

A multicooker greatly simplifies the process of preparing many dishes. And yet, to get a richer taste, you need to fry the cabbage before stewing, and add the right amount of spices when stewing. Cumin goes well with cauliflower.

The dish is prepared in a slow cooker for 30 minutes.

The calorie content of 100 g does not exceed 40 calories.

How to cook:

1. Turn on the “Frying” mode. Fry the inflorescences for 5 minutes;
2. Add 150 ml of water, add spices, turn on the stew mode for 20 minutes;
3. After the end of the program, add chopped herbs.

The amount of water added may vary depending on the volume of the multicooker. The water should barely cover the product.

Cauliflower does not take long to cook - about 10 minutes if it is fresh.

Just like white cabbage, this type of cabbage can harbor some kind of living creature. To get rid of it, you need to soak a head of cabbage in salt water before using it. This procedure lasts 10 minutes, you need to use 60 g of salt. After soaking, the cabbage should be washed under running water.

You cannot cook this vegetable in aluminum cookware. An enamel pan should be used to cook it.

If possible, it is better to cook it in a double boiler. In this case, the cooking time will only increase, it will be about 15 minutes. However, with this method of preparation, the beneficial properties of the vegetable will be preserved.

Like any other product, this cabbage vegetable can cause allergies. And although it is recommended in baby food, you should consult your doctor before introducing it into your child’s diet. If a child has a predisposition to allergies, kidney problems or high acidity, then giving him this cabbage is prohibited.

A teaspoon of granulated sugar added to boiling water before adding the vegetable will help avoid damage to the inflorescences during cooking and help them maintain an attractive color.

The cabbage inflorescence can also be boiled whole. In this case, you need to increase the cooking time for the cabbage and cook it over low heat.

You can prepare many dishes from cauliflower. For example, boiled cabbage can be used to prepare salads, appetizers, stewed and baked dishes. If the inflorescence is boiled to make dietary cutlets from it, you can cook it whole - this way it will retain more useful substances and will not become too watery.

For baby food, you can only use boiled cauliflower. Children are prohibited from eating fried, baked, or cabbage cooked with spices.

When frying or stewing this vegetable in a frying pan, it is not recommended to stir the dish frequently. The fact is that the inflorescences are very soft and fragile, which means that they are very easy to damage. In addition, you can only stir the contents of the pan with a wooden spatula.

Step 1: prepare the ingredients.

Using a vegetable peeler, peel the sweet onions, carrots and parsnip root. We wash them under cold running water along with a small head of cabbage and a small bunch of dill. One by one, place all the vegetables except cabbage on a cutting board and cut them into cubes up to 1 centimeter, and simply chop the greens finely. We place the cuts and all other necessary products in separate deep bowls.


Pour ordinary running water into a deep bowl, add 1 - 2 tablespoons of ordinary rock salt to the liquid and stir until the salt grains are completely dissolved. Then we cut off the leaves from the head of cabbage, disassemble it into inflorescences, cut them into 2–4 parts if desired, and transfer the chopped cabbage to a deep bowl with salted water. Leave it on 5 – 7 minutes so that bitterness comes out of the cabbage, as well as various small living creatures in the form of bugs and worms that could crawl into the cracks of the inflorescences.

Step 2: cook the cabbage.

After 5 - 7 minutes, throw the cabbage into a deep colander, rinse again and transfer to a deep saucepan. Fill the vegetable with regular running water so that the liquid completely covers the inflorescences. Place on the stove set to high and bring the water to a boil. When it boils, turn the stove temperature to the lowest level, cover the pan with a lid and cook the cabbage for 40 minutes. After this time, turn off the stove and leave the cabbage in the pan.

Step 3: sauté onions, carrots and parsnip root.

Now turn on the stove to medium level and place a deep non-stick frying pan on it with 3 tablespoons of vegetable oil. When the fat is hot, add chopped sweet onions and fry, stirring with a kitchen spatula, for 2 – 3 minutes until soft.


Then add carrot and parsnip cubes to the onions, fry the vegetables together 45 minutes stirring occasionally. Then pour 2 ladles of cabbage broth into the frying pan and simmer for 5 – 7 minutes until the parsnips and carrots are soft.

Step 4: bring the dish to full readiness.

After the vegetables in the pan become completely soft, add boiled cauliflower to them using a slotted spoon.


Pour in 1 more ladle of cabbage broth.


Add 200 milliliters of tomato paste and add salt and ground white pepper to taste. Cover the pan with a lid and simmer the vegetables for 10 minutes almost until the moisture has completely evaporated.


In 2 – 3 minutes to achieve the final result, add chopped dill to the frying pan, mix all the ingredients of the dish with a kitchen spatula until smooth, then turn off the stove, cover the frying pan with a lid again and let the aromatic dish brew for some time 5 – 6 minutes. Afterwards, arrange the cabbage on plates and serve.

Step 5: Serve the stewed cauliflower.

Stewed cauliflower is served hot as a main dish during Lent or as a side dish for any meat dishes. Once cooked, the texture of all the vegetables becomes soft and they are soaked in concentrated tomato paste, which gives them a pleasant acidity. If desired, before serving, this yummy can be seasoned with sour cream or homemade cream, and also sprinkled with fresh finely chopped dill, parsley, cilantro or green onions. Enjoy!
Bon appetit!

The set of spices can be supplemented with any spices that are suitable for preparing vegetable dishes, such as coriander, oregano, rosemary, ground bay leaf, savory, saffron and many others.

Instead of boiling the cabbage, you can steam it in a double boiler for 35 - 40 minutes.

Instead of a frying pan, you can use an aluminum deep cauldron.

For frying, you can use sunflower, olive or corn oil.