Tender salad cabbage features a fluffy head of juicy, crunchy leaves packed with fiber, making it a great ally for weight loss while keeping you full for longer. Fresh is perfect for salads, while cooked or stewed, it can be enjoyed in stuffed cabbage rolls or . A delicious example of fried or baked salad cabbage is Peking cabbage in batter.
Ingredients: 1 head of Peking cabbage; 3 eggs; 130 g flour; 250 ml milk (1 cup); 30 g butter; oil for frying; 1 tsp salt; spices to taste; herbs to taste.
Preparation
Remove the cabbage leaves from the head, wash them, and blanch in boiling water to soften (this step is optional), then dry them. Remove or gently pound the thick part of the leaf with a kitchen mallet. Large leaves can be cut into 2–4 pieces.
Prepare the batter in a wide bowl that makes it easy to dip the cabbage leaves. Beat the eggs with a pinch of salt and gradually add the sifted flour, whisking until smooth. Also, add the melted butter and, if desired, chopped herbs and spices (for example, dried aromatic herbs, or paprika). Pour in a bit of broth or just water to achieve a consistency similar to thin sour cream.
Dip each cabbage leaf in the batter and fry in heated oil for about three minutes on each side until golden brown. Place the fried leaves on a paper towel to absorb excess oil.
Serve the Peking cabbage in batter hot, with sour cream sauce and chopped herbs, or with soy sauce mixed with garlic and pepper.
Life Hack
When serving, you can roll each leaf into a tube for easy dipping in the sauce, or roll them up with a filling.
Check out the recipe for a salad with Peking cabbage:
