How to stew cauliflower in a frying pan recipe. Cauliflower stewed with vegetables. Vegetable stew as a side dish

Stewed cauliflower in a frying pan is a delicious addition to a home-cooked lunch or even dinner. If you love eating vegetables and include them in your daily diet, this recipe is for you. Fasting and vegetarians will also enjoy this recipe. Preparing our dish is not difficult at all and it will take very little time. You can stew cabbage on the stove, in a slow cooker, or even in the oven (in a pot or ceramic form). It is prepared quite quickly and simply. If you have a lot of imagination, it will take 25-30 minutes to prepare a hearty and tasty snack. Adjust the quantity and composition of vegetables and spices in this recipe according to your taste preferences. Stewed cabbage can be served as a separate dish. As a side dish, it goes well with meat dishes, mashed potatoes or cereal porridge.

Ingredients

cauliflower - 700 g;
onion - 100 g;
carrots - 100 g;
sweet pepper - 200 g;
garlic - 2 cloves;
vegetable oil - 3 tbsp. l.;
dill - 5 sprigs;
salt - to taste;
black pepper - optional;
water - 200 ml;
tomato paste - 1-2 tbsp. l.

Preparation

Remove the skin from the onion. Rinse and cut into arbitrary small pieces. Wash the carrots from dirt and dust, remove the peel, and grate them on a large grater. Place the vegetables in a frying pan with heated vegetable oil. Stir and fry until soft.

Rinse the bell peppers. Cut in half, remove seeds. Cut the pulp into large slices. Add them to the vegetables, stir and simmer for 5-7 minutes.

Rinse the cauliflower in running water. Trim the blossoms and divide them into smaller pieces. Add the pieces to the remaining ingredients. Pass the peeled garlic cloves through a press. Add boiling water mixed with tomato paste. If you have vegetable, meat or chicken broth on hand, use it instead of plain water - the vegetables will only taste better. Cover the pan with a lid. Simmer over moderate heat for about 10-15 minutes until the cabbage becomes soft. The liquid added to the pan should evaporate. At the end of cooking, add salt to taste and season with ground black pepper. You can add a bay leaf.

Stewed cauliflower with vegetables is ready.

Sprinkle with chopped dill and turn off the heat. Serve warm. Bon appetit!

Cooking tips:

When stewing vegetables, you can add not water, but cream or sour cream - the dish will become more tender and a pronounced creamy taste and aroma will appear;
instead of tomato paste, if desired, use tomato juice, ketchup (you can use homemade one) or fresh chopped or pureed tomatoes;
to increase the nutritional value of vegetables, potato tubers or a head of celery root are added - the latter is used for dietary and low-calorie nutrition;
to diversify the dish and make it individual, add finely chopped pieces of chicken or other meat, boiled chopped egg (chicken or quail);
the Lenten table involves adding mushrooms - wild mushrooms or champignons - to the stewed cabbage;
to add additional vitamins to vegetables, you should definitely use fresh herbs - dill, basil, parsley, rosemary, tarragon or something else;
If you decide to cook this dish in the oven, then before the end of baking, sprinkle the vegetables with chopped cheese - an appetizing baked golden cheese crust will appear.

Cauliflower is beautiful, tasty and healthy. You can use it to prepare many surprisingly appetizing dishes, one of which is stewed cauliflower. Moreover, this product is in perfect harmony with almost all ingredients and, by varying cabbage with various spices, herbs, vegetables, meat products, legumes, and mushrooms, you are able to create new interesting dishes every time.

Stewed cauliflower - general cooking principles

Both fresh and frozen cauliflower are perfect for stewing. Fresh cabbage is pre-rinsed and divided into inflorescences, while frozen cabbage is simply placed in a bowl and allowed to defrost at room temperature.

Cauliflower inflorescences, depending on the recipe, are either first boiled until half cooked in slightly salted water, or lightly fried, or used without prior heat treatment. You can boil cauliflower in water, broth or milk. Boiled in milk it turns out especially beautiful and soft.

Cabbage can be stewed simply by seasoning with spices and salt, pouring, for example, sour cream, sauce or plain water, broth. But you can make it into a complete, satisfying dish by adding potatoes, zucchini, eggplant, tomatoes, carrots, onions, beans, and peas. It is also delicious with meat, chicken, minced meat, mushrooms, sausages, and sausages. Cauliflower goes well with cheeses, mild spices, and herbs.

In any case, no matter what products are used in preparing the dish, stewed cauliflower turns out tasty, healthy and beautiful.

1. Stewed cauliflower with tomatoes and cheese

Ingredients:

Half a kilo of cauliflower;

Two large fleshy tomatoes;

100 grams of cheese;

2 pinches of salt;

Sunflower oil.

Cooking method:

1. Divide the cabbage head into medium-sized florets.

2. Rinse the tomatoes, cut at the base, and place in boiling water for a minute or two. Remove the skin and cut the pulp into cubes.

3. Pour 2-3 tablespoons of oil into a deep frying pan and heat it up.

4. Add your favorite spices and fry lightly until slightly fragrant.

5. Place the prepared cauliflower in a frying pan and fry until golden brown.

6. Add tomatoes, salt to taste, stir.

7. Fry the vegetables until the tomatoes release their juice.

8. Cover the pan with a lid and simmer the dish over low heat for about 20 minutes.

9. Stir the finished cauliflower, sprinkle grated cheese on top and leave, without stirring, under the lid for another 3-4 minutes until the cheese melts.

2. Stewed cauliflower in sour cream

Ingredients:

700 grams of cauliflower;

Bulb;

Small carrots;

Two hundred grams of sour cream;

Turmeric, curry, salt;

Vegetable oil;

Cooking method:

1. Boil the cauliflower, disassembled into florets, in slightly salted water for 5 minutes after boiling.

2. Peel the onion and carrot and cut it: the onion into thin quarter rings, the carrot into strips. Fry both ingredients in vegetable oil until softened.

3. Add cabbage, spices, salt to the golden brown roast and stir. Fry everything together until the cauliflower is browned.

4. Pour in sour cream. If the sour cream is too thick, add a little water. Simmer the cauliflower, stirring occasionally, for 5-7 minutes.

5. At the very end of cooking, add finely chopped herbs.

3. Stewed cauliflower with vegetables

Ingredients:

300 grams of cauliflower;

300 gamma potatoes;

Onion and carrot - one each;

100 grams of green peas;

Two cloves of garlic;

2 tbsp. l. tomato paste;

Young small zucchini;

Fresh dill;

Dried basil;

Salt, pepper mixture;

300 ml water or broth;

Sunflower oil.

Cooking method:

1. Cut the peeled onion into small cubes and grate the carrots.

2. Pour a couple of tablespoons of oil into a deep frying pan, add the onion, and fry until lightly browned. Add carrots, stir-fry until softened.

3. Peel the potatoes, cut into small cubes, and add to the fried vegetables. Stir. Fry together for 8-10 minutes.

4. Rinse the young zucchini, cut off the ends, and cut the fruit into small cubes. Add to the rest of the vegetables in the pan.

5. Sprinkle the dish with spices, salt, and stir.

6. Add cauliflower florets and snow peas.

7. Pour tomato paste mixed with water over the vegetables.

8. Cover the pan with a lid and simmer the cabbage and vegetables for 15 minutes.

9. A few minutes before cooking, sprinkle the vegetables with dried basil, chopped dill, and if necessary, add a little more salt.

10. Add finely chopped garlic to ready-made stewed vegetables.

4. Stewed cauliflower with sausages and eggplant

Ingredients:

350 grams of smoked sausages;

250 grams of cauliflower;

One eggplant;

Bulb;

Carrot;

Salt, oil.

Cooking method:

1. Boil cabbage, divided into inflorescences, until half cooked.

2. Wash the eggplant, cut into bars, add salt, and set aside for 5-8 minutes.

3. Peel the sausages and chop into thin slices.

4. Finely chop the onion, and either grate the carrots or cut them into small cubes and strips.

5. Rinse and chop the greens.

6. All vegetables for cooking are ready, you can proceed directly to the process.

7. First of all, add onions and carrots to a saucepan with a small amount of oil and fry until softened.

8. Add lightly salted eggplants, sausages, spices and salt. Stir and fry for a minute or two.

9. Lastly, add the cauliflower, boiled until half cooked.

10. Pour in about a glass of boiled water and stir.

11. Cover the vegetables with a lid and simmer until the liquid evaporates, about 10 minutes.

12. Serve the finished cauliflower sprinkled with fresh herbs.

5. Stewed cauliflower with chicken

Ingredients:

A kilogram of cauliflower;

500 grams of chicken fillet;

Two carrots;

3 tomatoes;

Spices, salt;

Sunflower oil;

Cooking method:

1. Rinse the cauliflower, divide it into large florets, and place in a deep saucepan.

2. Place carrots here, cut into thin strips, and chicken, cut into small cubes.

3. Pour in a little vegetable oil, salt and season all the ingredients in the saucepan.

4. Simmer under a closed lid, without stirring, for about 10 minutes. If there is not enough food juice, add a little water.

5. After 10 minutes of stewing, add previously blanched and finely diced tomatoes.

6. Simmer the dish until cooked, stirring occasionally, 20-25 minutes.

7. Serve garnished with dill sprigs.

6. Stewed cauliflower with minced meat

Ingredients:

400 grams of cauliflower;

300 grams of minced meat;

A clove of garlic;

2 tbsp. l. tomato paste;

Bulb onions;

Half a glass of water;

200 grams of olives;

Salt, pepper, vegetable oil.

Cooking method:

1. Cut the onion into small cubes and the garlic into thin slices.

2. Divide the cabbage into inflorescences; frozen cabbage can be simply defrosted.

3. Pour oil into the cauldron, fry the garlic and onion until golden brown.

4. Lay out the pre-twisted minced meat, pepper and salt to taste. Stir and fry for five minutes.

5. Add tomato paste or sauce, simmer the minced meat with vegetables for another 6-8 minutes.

6. Place cauliflower florets, whole or halved olives.

7. Cover the cauldron with a lid and simmer the dish over low heat for 25 minutes.

7. Stewed cauliflower with mushrooms

Ingredients:

Half a kilo of fresh champignons;

Forks of cauliflower;

Two onions;

Two cloves of garlic;

Pepper mixture, salt;

Oil for frying;

300 grams of sour cream.

Cooking method:

1. Rinse the cabbage under running water, place the head of cabbage in a pan of salted water. Simmer after boiling for 10 minutes.

2. Place blanched cabbage in ice water, cool, and separate into large inflorescences.

3. Place the champignons in a colander, rinse, dry, cut into 2 or 4 parts depending on the size of the mushrooms.

4. Transfer the chopped mushrooms to vegetable oil heated in a saucepan, fry, stirring, for 2-3 minutes.

5. Add thinly sliced garlic, pepper, and salt. Fry until golden brown.

6. Add the onion cut into rings and stir. Fry until softened and golden brown.

7. Place the pre-prepared cabbage, stir, and let stand for 5-6 minutes.

8. Pour in sour cream, cover the saucepan with a lid, and simmer the cabbage for about 20 minutes.

Stewed cauliflower - tricks and useful tips

When choosing cauliflower, pay special attention to its appearance. The taste of the finished dish depends on the quality and freshness of the product. Cabbage inflorescences should be white, milky, not loose, and elastic. The leaves of the fresh vegetable have a rich green color. If there are any dark spots on a head of cabbage, this indicates that the vegetable is stale and not fresh. In addition, cabbage is often attacked by pests, so be sure to take a closer look at the stalk and the base of the inflorescence.

Be careful when adding spices, herbs and herbs to the dish. Despite the fact that cauliflower harmonizes with many foods, ingredients with a pronounced aroma and taste are not suitable for it. Their pungent smell and taste overpowers the tenderness of cauliflower. Use mild, not strong-smelling ingredients.

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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:

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. 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:

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 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:

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.

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

Looking for a good braised cauliflower recipe? He's in front of you! I share the culinary art and secrets of how to properly stew cabbage at home. All you need to do is follow the step-by-step recipe with photos.
Recipe contents:

Cauliflower is an indispensable vegetable for those who watch their figure and stick to a diet. It is very useful because it is enriched with vitamin and mineral composition, contains fiber and dietary fiber. Therefore, it quickly saturates the stomach without the risk of gaining weight. The vegetable is available, inexpensive and tasty. Cauliflower is prepared in a variety of ways. It is used to make salads, cook soups, cook in pots, etc. In this recipe I will tell you how to stew it easily and quickly.

Stewed cauliflower can be classified as a dietary and lenten dish. It is easy to prepare, delicate in taste and has a fragrant aroma. It is consumed as an independent dish, or as a vegetable side dish with cereals, meat or fish. It goes great with many products. Having prepared it, you can not stop there, but make scrambled eggs, a casserole with it, or puree it in a blender and add it to soup or filling for butter pies. With enough imagination and 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.
Number of servings - 2
Cooking time - 40 minutes

Ingredients:

Cauliflower - 1 head
Salt - 1 tsp. no slide
Vegetable oil - for frying
Ground black pepper - a pinch
Drinking water - 100 ml

How to stew cauliflower:

1. Trim the leaves off the cauliflower. Wash the head of cabbage and dry it with a paper towel. If the cabbage has wilted a little and become soft, then immerse it in cold water for 15 minutes. This will give it freshness and elasticity. In addition, this method will help remove insects from the head of cabbage that may be inside the fruit. They will come out of the cabbage and simply float to the surface of the water.

2. Then cut the cabbage into florets. Do not chop too finely so that during stewing they do not turn into a softened mass of an incomprehensible appearance.

3. Place the frying pan on the stove and pour in a little vegetable oil. Just a couple of spoons will be enough to prevent the cabbage from burning and sticking to the bottom.

4. Next, pour drinking water into the frying pan. Heat oil and water until boiling.

5. Place the cabbage in the pan and spread it in one even layer.

6. Close the pan with a lid, turn the heat to minimum and leave the cabbage to simmer for 20-25 minutes.

7. If necessary, add a little oil and drinking water. The oil will allow the cabbage to brown, and the water will allow it to simmer and become soft.

8. When the vegetable is ready, season it with salt and ground pepper. The readiness of 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, leave for 40 minutes.

Serve the finished cabbage to the table by placing it on a plate. But you can fill it with eggs and cook hearty scrambled eggs.