Many laudatory odes have been written for cauliflower. The vegetable is rich in vitamins, microelements, easily digestible, suitable for children and medical and dietary nutrition. And for those who are losing weight, cauliflower is a godsend. Indeed, 100 grams of the product contains only 21 kilocalories. In addition, this vegetable is a rare exception to the rule "everything useful is very tasteless." The most common mistakes in cabbage cooking happen during the boiling phase.
It is necessary
- - cabbage;
- - water;
- - salt;
- - an enameled pan;
- - a colander.
Instructions
Step 1
Take an enamel pot of sufficient capacity (be guided by the amount of cabbage you are going to boil). Pour water into it and put on fire.
Step 2
Peel the head of fresh cabbage from the leaves, rinse thoroughly under running water and let drain. Then carefully disassemble it into large inflorescences. In principle, if the inflorescences are very dense, or you have a small head of cabbage, then you can not do this, but boil it whole.
Step 3
Salt the boiled water in a saucepan to taste, then load the cabbage inflorescences into it so that they are completely covered with liquid. Cook without a lid over medium heat.
Step 4
The cooking time depends on how you plan to use the cabbage further. If you need boiled cabbage for, say, making mashed potatoes, then you will have to keep it on fire for 10-15 minutes (if we are talking about frozen cabbage, then this time will be 15-17 minutes). Well, if you decide to fry the inflorescences in breadcrumbs, then the cooking time is 4-5 minutes, until half cooked.
Step 5
After the cauliflower is cooked, turn off the heat and discard the inflorescences in a colander. Now you can start preparing the dish.
