cabbage with egg rich in vitamins and minerals such as: vitamin C - 67.9%, vitamin K - 63.4%, potassium - 14%, chlorine - 20.5%, cobalt - 51.9%, manganese - 11.5%, molybdenum - 16.7%, chromium - 11.6%

Benefits of Cabbage with Egg

• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

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2 years ago

Households every day are waiting for something new and unusually tasty for dinner. In order to diversify the family menu, it is not necessary to buy expensive gourmet products. Cauliflower with an egg in a pan is a new dish in your diet.

The easiest way to cook in a pan is cauliflower with an egg. The calorie content of such a dish is approximately 54 kilocalories per 100 g. But this is on condition that you use only cauliflower and chicken eggs when preparing the side dish. When adding additional products, the energy value will increase proportionally.

For batter, you can use both chicken and quail eggs. Pasteurized milk, hard cheese, sour cream and cream give the vegetable extra softness and a delicate taste.

Compound:

• 1 head of cauliflower;
• 2-5 pcs. chicken or quail eggs;
• 100 g of hard cheese;
• 0.1 kg of butter;
• salt and ground pepper to taste.

Cooking:

1. We disassemble the head of cauliflower into inflorescences. You can use a frozen vegetable, only pre-defrost it naturally.
2. We prepare the rest of the ingredients according to the list.
   
3. Pour filtered water into a thick-walled dish.
4. Put on fire and bring to a boil.
   
5. Add salt to the water.
   
6. When the liquid boils, lay out the cauliflower inflorescences.
   
7. We mark the time. It takes 5 to 7 minutes to cook cauliflower until fully cooked.
8. In a separate bowl, break chicken or quail eggs.
9. Beat them well with a whisk by hand.
   
10. Meanwhile, add soft butter to the pan.
    



11. Leave for a while to drain excess liquid.


12. Immediately add the egg mixture and stir quickly.
    
13. Fry for five minutes.
14. Then cover the pan with a lid and simmer the vegetable over moderate heat for 2-3 minutes.
    
15. During this time, grate hard cheese on a small grater.
16. Add it to the cauliflower.
    
17. Stir and cover the pan with a lid.
18. Continue frying until cheese is melted.
    
19. After 2-3 minutes, the dish is ready and it can be served at the table. The perfect accompaniment is meat and seafood.

Let's crunch?

Fried cauliflower with egg, cooked in breadcrumbs, turns out to be unusually tasty, and the most attractive thing is the amber crispy crust. Believe me, children will eat this dish with pleasure. Breaded cauliflower can be safely served as a snack dish for the festive table.

Compound:

• 2 pcs. chicken eggs;
• 650 g cauliflower;
• 0.1 kg breadcrumbs;
• ground allspice and salt to taste;

Cooking:

1. We disassemble the head of cauliflower into inflorescences.
2. Pour filtered water into a saucepan.
3. Bring the liquid to a boil and salt.
4. We spread the cabbage inflorescences in boiling water and blanch for 10 minutes.
5. We immediately throw the boiled cauliflower into a colander and leave it for 3-5 minutes to drain excess liquid.
6. Break the eggs into a deep bowl.
7. Beat them well with a whisk or mixer until a homogeneous foamy mass is formed.
8. Add salt and ground allspice.
9. We wash the greens, dry and finely chop with a knife.
10. We combine chopped greens with breadcrumbs for breading. We mix.
11. Heat refined sunflower seed oil in a frying pan.
12. First dip each cauliflower inflorescence in the egg mass, and then breadcrumbs in breadcrumbs.
13. Put in a pan and fry until golden brown.
14. Put the fried cabbage first on a paper towel, and then on a plate.
15. This appetizer dish is best served with a sauce.

And here is another option for cooking cauliflower in a pan. Let's add sausage for a change. Choose only a high-quality high-grade product. You can even use your favorite smoked meats.

On a note! Of course, the easiest way to prepare cauliflower in egg batter. You can add processed cheese, spicy sauces, sour cream, mayonnaise to improve the taste.

Compound:

• 400 g of cauliflower;
• 8 pcs. chicken eggs;
• sausage - 300 g;
• salt and ground allspice - to taste;
• 2 heads of onions;
• refined sunflower seed oil.

Cooking:

1. Immediately put a pot of water on the stove.
2. While the water is boiling, prepare the cauliflower.
3. We wash it thoroughly under running water and disassemble it into inflorescences.
4. In the meantime, the water has already boiled, add salt to it and send the cauliflower inflorescences.
5. Boil the cabbage over moderate heat for 7-10 minutes until tender.
6. We spread with a slotted spoon in a colander and leave to drain excess liquid.
7. Peel the onion and finely chop with a knife.
8. Heat refined sunflower seed oil in a frying pan or saucepan.
9. We spread the chopped onion and sauté it until transparent and softened.
10. We clean the sausage from the shell and cut into thin strips.
11. In a separate bowl, beat the chicken eggs into a frothy mass.
12. We spread cauliflower inflorescences with sausage, best boiled, in a pan with onions.
13. Stir and fry for a few minutes.
14. Slowly pour in the egg mixture, stirring constantly.
15. Season to taste with salt, pepper and spices.
16. Simmer the dish under a closed lid for 2-3 minutes and immediately serve.

For fried cabbage with an egg, take these ingredients.

First of all, let's prepare the white cabbage. Take a fresh fork of cabbage, rinse it in cold plain water, dry it on all sides with a paper towel. Using a sharp knife, chop into long, thin strips. If you have a kitchen assistant for cutting vegetables, this will speed up the cooking process. Place in a suitable bowl.

Rinse carrots, dry, peel. Cut in the same way. In this case, you can use a Korean carrot grater. Or grate on a regular coarse grater. Add carrots to cabbage. Salt a little and press with your hands to soften the vegetables.

Pour sunflower oil into a frying pan, heat well. Use an odorless oil. Lay out prepared vegetables. Fry over high heat for 8-10 minutes. At the same time, do not stop stirring with a spatula so that the cabbage does not burn. You may need a little more sunflower oil during the frying process. This will be noticeable when hot.

Add chicken eggs, which are pre-rinsed in cold water and dried with a napkin. Mix well. Fry for 3-5 minutes, stirring constantly. Season with ground pepper and, if needed, salt. Turn off the fire.

Fried cabbage with egg rich in vitamins and minerals such as: vitamin A - 11.2%, beta-carotene - 17.1%, vitamin C - 47.7%, vitamin K - 44.4%, cobalt - 34.1%

Benefits of Fried Cabbage with Egg

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.

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Braised cabbage with egg rich in vitamins and minerals such as: vitamin C - 56.5%, vitamin E - 11.1%, vitamin K - 53.1%, cobalt - 29.2%, molybdenum - 11.9%

Benefits of Braised Cabbage with Egg

• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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