Cabbage Cooked Differently
Cabbage Cooked Differently
Ingredients
For the Cabbage
- 1 cabbage, large
- 1 piece ice, per cabbage slice
For the Vegetable Filling
- 100 g butter
- 2 onion, finely diced
- 1 red bell pepper, diced
- 1 zucchini, cubed
- 300 g mushrooms, sliced
- 4 g salt
- 4 g black pepper
- 20 g garlic, minced
- 2 g oregano
For the Batter
- 2 eggs
- 4 g salt
- 2 g black pepper
- 200 g flour
- 150 g cheese, shredded
Instructions
- 1
Prepare the cabbage: Take 1 cabbage and cut off the top part. Slice the cabbage into thick, circular pieces, approximately 1.5 to 2 cm thick.
⏱️ 5 min
- 2
Cook the cabbage: Place a large, deep pan on the stovetop and heat it. Place 1 piece of ice in the center of each cabbage slice. Carefully arrange the cabbage slices with ice into the hot pan. Cover the pan with a lid and cook until the cabbage softens.
⏱️ 10 min
- 3
Prepare the vegetables: While the cabbage cooks, peel and finely dice 2 onions. Cut 1 red bell pepper in half, remove the seeds, and dice it. Cut 1 zucchini into small cubes. Slice 300 g of mushrooms.
⏱️ 10 min
- 4
Sauté the vegetables: Heat a separate large pan on the stovetop. Add 100 g of butter to the hot pan and melt it. Add the diced onions to the melted butter and sauté until softened and translucent. Add the diced red bell pepper to the pan and continue to sauté. Add the cubed zucchini to the pan and mix well with the other vegetables. Add the sliced mushrooms to the vegetable mixture. Season the vegetables with 4 g of salt and 4 g of black pepper. Add 20 g of minced garlic to the vegetables and mix thoroughly. Sprinkle 2 g of oregano over the vegetables and mix. Remove the cooked vegetable mixture from the heat and set aside.
⏱️ 15 min
- 5
Prepare the batter: Remove the softened cabbage slices from their pan and place them on a tray or plate. In a separate bowl, crack 2 eggs. Add 4 g of salt and 2 g of black pepper to the eggs. Whisk the eggs, salt, and pepper until well combined. Add 200 g of flour to the whisked egg mixture and mix until a smooth batter is formed. Shred 150 g of cheese into the batter.
⏱️ 10 min
- 6
Combine filling: Add the cooked vegetable mixture to the batter and cheese, and mix all ingredients thoroughly to create a cohesive filling.
⏱️ 5 min
- 7
Assemble the dish: Take one softened cabbage slice and place a generous amount of the filling mixture on top. Gently press and spread the filling evenly over the cabbage slice. Repeat for all cabbage slices.
⏱️ 5 min
- 8
Cook the filled cabbage: Place the filled cabbage slices into an air fryer basket (or oven). Cook at 180°C for 15 minutes. After 15 minutes, remove the golden brown and crispy cabbage dish from the air fryer.
⏱️ 15 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Cabbage Cooked Differently
For the Cabbage
- 1 cabbage, large
- 1 piece ice, per cabbage slice
For the Vegetable Filling
- 100 g butter
- 2 onion, finely diced
- 1 red bell pepper, diced
- 1 zucchini, cubed
- 300 g mushrooms, sliced
- 4 g salt
- 4 g black pepper
- 20 g garlic, minced
- 2 g oregano
For the Batter
- 2 eggs
- 4 g salt
- 2 g black pepper
- 200 g flour
- 150 g cheese, shredded
Instructions
- 1
Prepare the cabbage: Take 1 cabbage and cut off the top part. Slice the cabbage into thick, circular pieces, approximately 1.5 to 2 cm thick.
⏱️ 5 min - 2
Cook the cabbage: Place a large, deep pan on the stovetop and heat it. Place 1 piece of ice in the center of each cabbage slice. Carefully arrange the cabbage slices with ice into the hot pan. Cover the pan with a lid and cook until the cabbage softens.
⏱️ 10 min - 3
Prepare the vegetables: While the cabbage cooks, peel and finely dice 2 onions. Cut 1 red bell pepper in half, remove the seeds, and dice it. Cut 1 zucchini into small cubes. Slice 300 g of mushrooms.
⏱️ 10 min - 4
Sauté the vegetables: Heat a separate large pan on the stovetop. Add 100 g of butter to the hot pan and melt it. Add the diced onions to the melted butter and sauté until softened and translucent. Add the diced red bell pepper to the pan and continue to sauté. Add the cubed zucchini to the pan and mix well with the other vegetables. Add the sliced mushrooms to the vegetable mixture. Season the vegetables with 4 g of salt and 4 g of black pepper. Add 20 g of minced garlic to the vegetables and mix thoroughly. Sprinkle 2 g of oregano over the vegetables and mix. Remove the cooked vegetable mixture from the heat and set aside.
⏱️ 15 min - 5
Prepare the batter: Remove the softened cabbage slices from their pan and place them on a tray or plate. In a separate bowl, crack 2 eggs. Add 4 g of salt and 2 g of black pepper to the eggs. Whisk the eggs, salt, and pepper until well combined. Add 200 g of flour to the whisked egg mixture and mix until a smooth batter is formed. Shred 150 g of cheese into the batter.
⏱️ 10 min - 6
Combine filling: Add the cooked vegetable mixture to the batter and cheese, and mix all ingredients thoroughly to create a cohesive filling.
⏱️ 5 min - 7
Assemble the dish: Take one softened cabbage slice and place a generous amount of the filling mixture on top. Gently press and spread the filling evenly over the cabbage slice. Repeat for all cabbage slices.
⏱️ 5 min - 8
Cook the filled cabbage: Place the filled cabbage slices into an air fryer basket (or oven). Cook at 180°C for 15 minutes. After 15 minutes, remove the golden brown and crispy cabbage dish from the air fryer.
⏱️ 15 min•🌡️ 180