A very beautiful vegetable that attracts attention due to its decorative properties is cauliflower. In autumn, the shelves of markets and shops are full of a variety of colors of this product, which did not get its name because of its color. The fork is a type of flower that consists of many closely spaced inflorescences.
It is impossible to delay harvesting from the fields of this crop because uncut heads of cabbage will grow and become colored, initially light pink, and then acquire a rich lilac-violet hue. The head will lose density and break up into separate inflorescences, which will continue to grow. Then you can clearly see the flowering plant.
There is an assumption that this vegetable was never wild; it was first grown by Mediterranean peasants in 1000 BC. The place where this beautiful fruit was bred is not completely known. Some are of the opinion that it is Cyprus, others believe that it was grown in Syria, since it was previously called Syrian. This vegetable was liked by the French and Italians already in the 14th century, but it was brought to Russia under Catherine II. Attempts to grow this crop from seeds purchased on the Maltese islands in the Russian climate were unsuccessful. The vegetable was very heat-loving and capricious. Only Bolotov managed to develop such a variety, which began to be grown throughout the country.
You can buy it in the store throughout the year, however, it is better to do this in August, September and October. Then there will be confidence that the crop grew in the open air and is most beneficial for health.
Useful properties of cauliflower
In terms of taste, as well as the content of vitamins and nutrients, this variety of cabbage is much preferable to classic white cabbage. Unlike white cabbage, it is much richer in protein and ascorbic acid. Only about 50 g of vegetable puree from it replenishes the daily requirement of macroelements.
Cabbage fork contains a large amount of thiamine, nicotinic acid, carotene, riboflavin, and many other vitamins. It also contains microelements such as iron, phosphorus, magnesium, calcium and potassium. This bizarre gift of nature contains dietary fiber, fats, carbohydrates, unsaturated and organic acids.
Its benefits for the human body are simply invaluable:
- helps strengthen the nervous system due to the biotin content; - helps prevent certain skin diseases;
- prevent the formation of tumors;
- have a rejuvenating effect; - cleanses the body, removes waste and toxins, thanks to enzymes;
- normalizes metabolism;
- strengthens blood vessels and participates in blood purification.
Among its properties, one of the main ones is its low calorie content, which makes it a top priority on the list of diets. It also predominates in many diets for various diseases. These are mainly diseases of the digestive, endocrine and respiratory systems. In case of illness, the liver and gall bladder recover much faster with regular use of this vitamin storehouse, which promotes the separation of bile.
You should avoid eating this vegetable if you are allergic to it or if you are diagnosed with gout. In other situations, it will only add health. The fiber of this variety is faster and easier to digest than the fiber of its white relative, due to its thinner and more delicate structure.
Puree from it is one of the first to be used as complementary food for babies up to one year old. When buying cauliflower, you should pay attention to the foliage, which should be green, which indicates its freshness. Often, sellers tear off withered leaves to give the product a more presentable appearance. Dark spots indicate that the process of spoilage of the vegetable has begun.
The minimum shelf life for fresh refrigeration is a week. It can be stored in the freezer for a very long time without losing its valuable properties. Good products have a strong and heavy head, the color of which can be gray, white or purple. The most common product in our country is white; green and orange varieties have been developed quite recently, but their taste has remained classic.
Uses of cauliflower
This healing gift of nature is actively used in folk medicine. If you have irregular bowel movements, heaviness in the stomach or poor appetite, cabbage will correct the situation. Its brine relieves intestinal disorders.
Freshly squeezed cabbage juice, which contains a rare type of vitamin U, is recommended for stomach ulcers. Vitamin U normalizes stomach acidity and has such a potent effect that in some cases there is no need to take additional medications and drugs.
A mixture of cauliflower chopped in a blender and raw egg white helps get rid of non-healing burns. It is necessary to apply the paste to the problem area and secure it with a bandage.
There are many recipes for preparing various dishes using this valuable product. The main rule here is that the inflorescences should not be overcooked. In this case, they become watery and tasteless, and all the useful components are simply boiled away.
It is not worth cooking this strange vegetable with a whole head, because the heads will boil, and the stem itself will be undercooked and tough. There are several options for consuming this vegetable, including frying and stewing. You can give free rein to your imagination and prepare casseroles, pancakes, soups, and purees. Canning methods are also possible. As a side dish for meat dishes, it is consumed raw to help digest heavy foods.
To preserve the maximum usefulness of the substances, it is best to steam the cabbage. If this is not possible, you can cook it, but the amount of water should be minimal. The remaining water can be used to make soup or light vegetable broth. When cooking, you can add a pinch of granulated sugar. Immediately after cooking, the finished inflorescences must be removed from the broth.
Features of cooking cabbage in a slow cooker
Multicookers are real modern kitchen assistants for housewives. They allow you to spend time usefully and communicating with loved ones while preparing dinner yourself. You can cook a huge variety of dishes in it.
Using this electrical appliance has a number of advantages:
- the cooking process is greatly simplified, since there is no need to constantly monitor its progress, stir, open or close the lid;
- washing the device is very simple, which has a positive effect on a person’s psychological state;
- food prepared in this way retains more vitamins and microelements;
- Using multicookers allows you to reduce oil consumption, making food easier to digest and assimilate, which affects your health and figure.
You can cook not only classic first and second courses in this electrical appliance. The multicooker easily copes with desserts, breads and pastries, as well as yogurts. Some models have a function to sterilize dishes. This is especially true for new mothers, since baby bottles can be sterilized.
The safety of this technical device is obvious. Compared to an oven or stove, the possibility of getting burned is minimized because all heating elements are hidden. Another advantage is the fact that the home assistant does not take up much space in the kitchen. Delaying the start will allow you to receive freshly prepared food by a certain time. For example, it could be hot porridge for breakfast. When all the ingredients of the porridge are added in the evening, and in the morning there is no need to get up early to cook porridge for the whole family.
The heating function also comes in very handy sometimes. If guests are expected to arrive, you can prepare a treat in advance that will delight everyone with its hot appearance at the right time. In this case, the food will not be cooked, but simply heated. To choose a suitable model, you should take into account what you most often plan to cook in it, and what functions will be required. What dimensions should the chosen model be, whether there are children in the family.
An important issue will be the cost of purchase. You can purchase this miracle of technology both in retail stores and by visiting the website. After the purchase is delivered home, you can start preparing delicious and healthy food. Cauliflower in a slow cooker, recipes with photos will be discussed below and presented in several options for selection.
Steamed cauliflower in a slow cooker
The ease of use of this electrical appliance will allow you to cope with cooking without unnecessary hassle. It can be served as an independent dish or as a side dish. You can steam food in a multicooker if it has a special steamer container.
Ingredients:
- 1 PC. cauliflower;
- 3 tbsp sour cream;
- 1 bunch of greens;
- Salt and pepper to taste.
Preparation:
1. Preparing the cauliflower. To do this, you need to wash it, remove the leaves and disassemble it into inflorescences.
2. Pour about a liter of water into the multicooker and install the steam cooking device. We put cauliflower baskets and run the device in the “cooking” mode for a quarter of an hour.
3. Mix sour cream and finely chopped herbs and get a sauce.
4. Serve the finished dish with sour cream sauce. There are a huge number of variations on the topic of how to cook cauliflower in a slow cooker; these can be soups, omelets and much more. The product goes well with many vegetables and meat. You can serve it with a variety of dressings and spices to suit every taste.
Cauliflower casserole in a slow cooker
This is a way to please not only a very tasty, but also a nutritious treat for the whole family. The sauce for casserole can be sour cream, mayonnaise or milk-based.
Ingredients:
- 500 g cauliflower (a little more or less can be used);
- 1 onion;
- 1 medium sized carrot;
- 100-200 g cheese;
- 1 tbsp. milk;
- 1 egg;
- 3 tbsp. l. sour cream;
- A pinch of salt, pepper.
Preparation:
1. Grease the cooking bowl with oil. The oil can be anything. Wash the cabbage head and separate it into individual heads.
2. Wash, peel and grate the carrots on a coarse grater. Peel the onion and cut into half rings.
3. For the sauce, beat milk, sour cream and egg.
4. Place the prepared heads into the bowl, put the prepared carrots and onions on top, pour in the sauce, add some salt and pepper.
5. If desired, you can add a little butter. Sprinkle everything with grated cheese on top.
6. Close the multicooker and set the baking or casserole program for 30-35 minutes. The casserole turns out very tasty and juicy. The finished dish can be sprinkled with chopped parsley and dill.
This dish turns out very tasty, and the cooking process does not take much time. Financial costs here are also minimal.
Ingredients:
- 0.5 kg cauliflower;
- 2 eggs;
- 1/3 tbsp. flour;
- 1/2 tbsp. milk.
Preparation:
1. Divide the head of cabbage into separate umbrellas, wash and salt.
2. For the batter, beat the eggs, add milk, add flour, and salt. You can add finely chopped fresh herbs and pepper if desired. The consistency of the batter should not be too liquid.
3. We dip the umbrellas in the batter and place them in the multicooker bowl, which must first be greased with oil. Pour the remaining batter over the arranged inflorescences. Set the appliance to baking mode for 30 minutes. The food turns out very tender, and most importantly, it does not lose vitamins and other valuables.
Stewed cauliflower in a slow cooker
This dish is not only dietary, tasty and rich in vitamins, but also lean. His recipe is very simple.
Ingredients:
- 1 head of cauliflower;
- 1 onion;
- 1 carrot;
- 2 cloves of garlic;
- Dill, parsley.
Preparation:
1. Divide the head of cabbage into medium-sized pieces, remove the leaves and wash.
2. Finely chop the garlic. Three carrots on a coarse grater. Cut the onion into half rings.
3. Lubricate the multicooker bowl with vegetable or any other oil. Heat and lightly fry the vegetables in baking or frying mode until the onions become translucent.
4 . Turn off the device, add cabbage inflorescences to the vegetables, mix, sprinkle with salt, pepper, pour in 3/4 tbsp. hot water.
5. Close and set the multicooker to “simmer” mode for 18-20 minutes. Sprinkle the finished dish with dill, parsley and cool, since it tastes much better when cooled.
Chicken with cauliflower in a slow cooker
So that the main component of the dish acquires a richer taste, and the food is nutritious and satisfying, let’s prepare our vitamin-rich culture with chicken meat.
Ingredients:
- Half a chicken;
- 500 g cauliflower;
- 1-2 medium carrots;
- 2-3 potatoes;
- 1 onion;
- Sunflower oil for frying.
Preparation:
1. Cut the chicken into small pieces. Pour sunflower oil into a removable multicooker pan and place chicken pieces in it. Set the frying mode for 20 minutes and fry the chicken until golden brown.
2. At this time, prepare the remaining components. Cut carrots into slices, potatoes into large cubes, and onions into small pieces. We cut the head of cabbage into inflorescences.
3. Place carrot slices and onions in a bowl with fried chicken and lightly fry.
4. Add the remaining ingredients, salt and pepper. Close the lid and set the appliance to “quenching” mode for 20 minutes. Before serving, you can sprinkle with herbs. The food turns out very appetizing and juicy.
These are the simplest and easiest recipes based on cauliflower. If you give free rein to your imagination, you can please your loved ones with cutlets or make a pie filling together with other vegetables. It is used raw for salads; you can combine this variety with other cabbage varieties, for example, broccoli. To this day, this cabbage variety is very popular in European countries. For example, it is a favorite among vegetables in England, where it is commonly said that “Cabbage flowers are the best flowers.” Germany consumes more than 150 tons of the colorful vegetable per year during the long season, which begins in June and ends in November.
Many housewives know about the benefits of cauliflower, but few know that you can prepare a lot of interesting dishes from this vegetable. Stewing cauliflower in a slow cooker is the easiest way to prepare a wonderful treat, which is perfect both as a light vegetable side dish and as a full-fledged meal on its own.
If you are using fresh cauliflower, you will need to tear off the leaves and soak the head in salted water. This way it will be possible to remove all the unwanted inhabitants of this vegetable - flies and caterpillars, which are often hidden inside. After this, the head of cabbage should be washed in running water and disassembled into inflorescences.
To make the cabbage cook faster, you can steam it separately. To do this, place the prepared inflorescences in a steamer bowl, pour a glass of hot water into the main bowl and turn on the multicooker to the “Steam” mode.
If you are using frozen cabbage, you can skip the first two steps and immediately place the cabbage in a bowl with holes and boil for a few minutes.
Fresh zucchini needs to be washed, cut off the tails and cut into medium-sized cubes. If the zucchini is young, with tender skin and small seeds, the skin does not need to be removed.
Pour a little vegetable oil into the bottom of the multicooker bowl and fry the cauliflower until light golden brown.
Chop the onions as finely as possible, grate the carrots on a coarse grater or cut into rings.
Wash the sweet pepper, remove the stem with seeds and cut into cubes or thin strips.
Add all the prepared vegetables to the cabbage, mix and fry for several minutes.
Add a glass of water to the vegetables and turn on the Stew mode. Simmer the cauliflower in a slow cooker for about 15 minutes.
Peel the garlic and grate it on a coarse grater or chop it as finely as possible with a sharp knife. Wash the tomatoes, remove the stem and cut into 6-8 pieces.
Add salt and spices to the cabbage, stir and add tomatoes.
If you don’t have fresh tomatoes, you can take tomato paste and dilute it with a little water. You can also use frozen semi-finished products - crushed frozen tomatoes or juice.
Simmer the vegetables for another five minutes and you can turn off the multicooker.
Stewed cauliflower in a slow cooker can be served immediately as soon as it is cooked, or it can be cooled and served as a snack.
Cooking cauliflower in a slow cooker takes a total of 30-40 minutes.
Thanks to the “delay start” function, you can prepare all the vegetables in advance, put them in the bowl, and the multicooker will automatically turn on and prepare the dish at the time you have planned.
You can choose the set of vegetables for this treat yourself, adding your favorite ingredients. If you have not yet decided to buy this wonderful appliance for your kitchen, watch the video of cauliflower in a slow cooker and you will understand that it is simply irreplaceable for a modern housewife.
Cauliflower is a very tasty and appetizing treat that can be served in almost any form you like. You can even grind stewed vegetables in a blender and make wonderful caviar. Before serving, you can add some fresh herbs and add a spoonful of sour cream. Bon appetit!
Cauliflower in a slow cooker - Recipes. What can you cook from cauliflower in a slow cooker? Dishes with cauliflower can be prepared in different ways: steamed, stewed with chicken, with zucchini, in batter, baked with egg. There are many different ones - but this is a vegetable whose origin is still unknown to science. However, this will not stop us from preparing cauliflower today. Cauliflower recipes for multicookers Polaris, Philips, Supra, Panasonic, Moulinex, Redmond, Scarlet, Vitek, March and other models are very simple but tasty.
Ingredients for cauliflower in a slow cooker:
- cauliflower;
- breadcrumbs;
- butter;
- hard cheese;
- salt.
Cauliflower baked with cheese in a slow cooker: step-by-step cooking recipe
How to deliciously cook (bake) cauliflower in a slow cooker? Cauliflower is rightfully considered one of the most nutritious and healthy vegetables. To prepare it, it must be boiled. But first, use a knife to cut off the stem. We need inflorescences, not green leaves.
Then trim each inflorescence. We'll give you advice on how to choose cauliflower. Take the strongest, heaviest head of cabbage with green leaves. The inflorescences themselves can be white, ivory or even greenish. This does not affect the taste of the dishes. But there should be no dark spots.
Salt the boiling water. Boil cabbage for 5 minutes. Do not cook longer, otherwise the inflorescences will fall apart. Place cauliflower in boiling water so that the beneficial substances are preserved in the cabbage and not in the broth. Place the cooked cabbage in a colander so that the broth can drain.
Which mode (function) should I choose, which program should I use to cook cauliflower in a slow cooker, and how much? While the broth is draining, turn on the multicooker to the “Baking” mode. Put some butter there. Do not close the lid. While the butter is melting, move on to the next ingredient – cheese. For our dish, you can use any hard cheese. The main thing is that it is not very salty. Grate it on a coarse grater. By the way, all the beneficial substances contained in cheese are absorbed by the body almost completely. Place cauliflower in a slow cooker with hot oil.
Fry, stirring constantly for 2 minutes with the lid open. It is known that there are as many amino acids in cauliflower as in meat and fish. That's why it makes such tasty and nutritious dishes. Place the fried cabbage on breadcrumbs; they will absorb excess water from the cauliflower. Stir and place in a multicooker bowl for baking. Smooth it out and sprinkle grated cheese on top. Close the lid of the pan. On the “Baking” mode in 20 minutes The cauliflower in the slow cooker will be ready.
Cauliflower in a slow cooker with an egg: step by step recipe
Ingredients for cauliflower in a slow cooker:
- 1 head of cauliflower (small size);
- 1 onion.
- 1 egg;
- 2 tablespoons sour cream;
- 2 tablespoons mayonnaise;
- 150 g hard cheese.
- salt and pepper to taste.
Preparation:
Disassemble into inflorescences. Boil it in boiling water for 3-5 minutes. Salt the water first. Cut the peeled onion into small cubes. Turn on the cauliflower multicooker to the “Bake” mode. Set the time to 40 minutes. Heat vegetable oil in a removable bowl. Lightly fry the onion until soft.
Place the cauliflower in the slow cooker. Mix mayonnaise and sour cream. Add the egg to the mixture and mix well again. Pour the resulting sauce over the cabbage and onions. Sprinkle grated cheese on top. Close the lid, press "Start". After 30 minutes, the cauliflower in the slow cooker will be ready.
Open the lid, insert the steaming container into the pan and turn the casserole over so that the casserole is on top of the container. Place on a platter, cheese side up. Since there is no top-frying element in the multicooker, the browned crust will end up on the bottom.
Cauliflower in a slow cooker (soup): recipe for cooking a dish with cauliflower
Ingredients:
- cauliflower;
- beef meat;
- 1 onion (small);
- carrot;
- salt, pepper to taste.
Making Cauliflower Soup:
How to make delicious cauliflower soup in a slow cooker? Place the meat in the slow cooker, which you first cut into pieces the size of goulash. Cut carrots and onions into cubes. Add to the meat in the pan. Rinse the rice well and place it in the slow cooker.
For the slow cooker, separate the cauliflower into florets and place in a bowl. Fill the ingredients with water. Add salt and pepper to taste. Close the lid. Cook in the “Stew” or “Soup” mode for 1 hour.
Frozen cauliflower in a slow cooker: step by step recipe
Ingredients for frozen cauliflower:
- 1 pack of cauliflower;
- 2 tablespoons of vegetable oil;
- salt to taste.
Cooking frozen cauliflower in a slow cooker:
This dish is very easy to prepare. Pour vegetable oil into the bowl. Place the cauliflower in the slow cooker. You can add more. No need to defrost. Add some salt. Close the lid. Set the “Extinguishing” mode. A beep will sound when the cauliflower in the slow cooker is ready. Bon appetit!.
Steamed cauliflower in a slow cooker video recipe
Cauliflower is a storehouse of microelements and vitamins. It is difficult to imagine dietary nutrition without including this product in the menu. At the same time, cauliflower baked in a slow cooker is very healthy and tasty at the same time. This allows you to avoid frying and at the same time make the taste of the finished dishes quite pronounced and piquant. In addition, cabbage prepared in this way turns out to be satisfying and not too high in calories.
Cooking features
Fresh cauliflower is best suited for baking in a slow cooker, but frozen cauliflower can also be used - this will not significantly affect the final result. But ignorance of some secrets can lead to the fact that the finished dish will not be as tasty as the hostess would like.
- When choosing cabbage, you should pay attention to the condition of the leaves. If they look too limp, the vegetable has been sitting on the counter too long. Don't expect it to turn out to be a tasty dish.
- The color of the inflorescences also matters. They can be white or milky - it depends on the variety. But the presence of dark spots indicates that the cabbage has begun to rot. This process develops very quickly, so that even intact inflorescences are unlikely to be saved.
- Before baking cauliflower in a slow cooker, it should be washed and disassembled into inflorescences. In addition, it is recommended to immerse the inflorescences in salt water for at least 20 minutes. Thanks to this simple action, insects will float to the surface, and all that remains is to remove them.
- In addition to cold processing, it would not hurt to heat-treat the cabbage before baking. In other words, it needs to be either steamed or boiled in boiling water until half cooked. Frozen cabbage does not need to be thawed beforehand. Blanching or steaming time takes 10 minutes.
You can bake cauliflower in a slow cooker according to different recipes, each of which is good in its own way. It is the recipe that largely determines the technology of preparing a dish in a particular case.
Cauliflower baked with cheese sauce
- cauliflower (fresh or frozen) – 1.0–1.2 kg;
- cheese – 0.2 kg;
- milk – 0.5 l;
- flour – 30 g;
- butter – 40 g;
- mustard powder – 10 g;
- nutmeg – 2-3 g;
- salt - to taste.
Cooking method:
- Wash the cauliflower, remove the leaves, disassemble the cabbage into inflorescences and let them dry by placing them on a towel.
- Pour some water into the multicooker bowl, place the cabbage in a container intended for steaming. Turn on the appropriate mode for 10 minutes, then put the cabbage back on the towel to drain excess liquid.
- Place oil in the main bowl of the multicooker. Turn on the “Roast” program for 10 minutes. If such a program is not provided in your unit, then select the “Baking” program.
- After the butter has melted, start preparing the cheese sauce without changing the program. Cook it with the lid open. If 10 minutes is not enough, then turn on the corresponding program again for the same period of time. To prepare the sauce, start by adding flour to the butter, which you need to quickly mix with the butter with a whisk.
- Add mustard powder and nutmeg, stir vigorously.
- Slowly pour in the milk, constantly stirring.
- Finely grate the cheese, set half of it aside, add the rest of the cheese in small portions to the milk, stirring the sauce each time until the cheese is completely dissolved. Add some salt and stir again. If desired, you can add a little ground black pepper.
- Turn off the multicooker. Pour the sauce into a separate bowl, wash and dry the bowl.
- Place the cabbage in a bowl and pour the cheese sauce over it. Sprinkle with remaining cheese.
- Lower the lid of the multicooker and run it in the “Baking” mode for half an hour.
This recipe turns out the cauliflower to be tender and aromatic, and it looks very appetizing.
Cauliflower baked with cheese and egg
- cauliflower – 0.8–1.0 kg;
- butter – 80 g;
- chicken egg – 4 pcs.;
- cheese – 0.2 kg;
- dill – 50 g;
- salt, spices - to taste.
Cooking method:
- Prepare the cabbage for baking by washing it, dividing it into florets, and drying it.
- Boil the cabbage for 10 minutes in steam or hot water. This can be done in a separate pan or in a slow cooker by selecting the appropriate program.
- Place oil in a clean and dry multicooker bowl. Activate the Baking program by setting the timer for 40 minutes. Do not close the lid yet.
- When the butter is completely melted, add the cabbage florets. Fry for 10 minutes with the lid open.
- Beat the eggs, salt them, add your favorite seasonings. Pour the eggs over the cabbage.
- Wash and dry the dill, finely chop it with a knife, and sprinkle the dish with it.
- Grate the cheese and sprinkle it on top of the dish.
- Lower the lid and wait until the program finishes.
Dill will give the dish a fresh summer aroma, and melted cheese will give it a piquant and appetizing look.
Cauliflower baked with onions and carrots
- cauliflower – 0.4–0.5 kg;
- carrots – 100 g;
- onion – 100 g;
- cheese – 100 g;
- milk – 0.25 l;
- chicken egg – 1 pc.;
- sour cream – 50 ml;
- vegetable oil – 20 ml;
- salt, spices - to taste.
Cooking method:
- Boil cauliflower inflorescences in boiling water or steam for 10 minutes, dry.
- Peel the onions and carrots. Coarsely grate the carrots and cut the onion into thin half rings.
- Grate the cheese.
- Beat the egg with milk and sour cream, season and salt this mixture.
- Grease the multicooker bowl with oil.
- Place cabbage on the bottom of the multicooker, place carrots on top, then onions.
- Pour the milk-egg mixture over everything and sprinkle with cheese.
- Bake on bake setting for 30 minutes.
Essentially, this dish is cauliflower casserole. It satisfies hunger well without leaving a heaviness in the stomach.
Cauliflower baked in a slow cooker is a unique dish that proves that healthy can be very tasty.
Product Matrix: 🥄
The multicooker is ideal for preparing healthy dietary dishes. One of them is steamed cauliflower. It is prepared literally in minutes, and thanks to gentle processing, the cabbage retains a maximum of vitamins and microelements. This cabbage can be served both as a side dish and as a main dish.
List of ingredients:
- Cauliflower – 1 head.
- Salt - to taste.
- Water.
Cooking cauliflower in a slow cooker:
We prepared steamed cauliflower according to this recipe in the Polaris PMC 0527D multicooker.
For fried lovers. There are a great variety of dishes that can be prepared from cauliflower. For example, it can be fried.
- To do this, simply cook the cabbage according to our recipe, but reduce the steaming time to 7 minutes.
- Prepare any batter (for example, flour, eggs and salt).
- Dip each inflorescence into the batter and fry the cabbage in butter on the “Fry” setting for 5 minutes.
- This is how you can quickly prepare fried cauliflower in batter.
How to make cauliflower casserole? You can also make a delicious casserole from steamed cabbage.
- Prepare the cabbage according to the first recipe, reducing the cooking time to 7 minutes.
- Then cut the cabbage into small pieces.
- Grease the multicooker bowl with oil and add cabbage.
- Prepare a filling of 1 egg, 50 grams of cheese, 2 tablespoons of milk. Pour this mixture over the cabbage, add salt and bake on the “Baking” setting for 7 minutes. The casserole will turn out tender and juicy.