ReceptnaptárBreaded Fried Savoy Cabbage
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Ingredients
Method
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- Wash the cabbage head thoroughly, and cut into four equal wedges - leave the core in, as it holds the pieces together.
- Cook in plenty of boiling salted water for 10-12 minutes, until tender but still with some bite.
- Remove with a slotted spoon, place on a sieve, and let cool completely, even in the fridge.
- Dip the cooled wedges in the beaten, salted egg, then dust each piece with a little flour.
- Dip again in the egg mixture, then thoroughly coat in the fine breadcrumbs - this way it's double-breaded.
- Fry in plenty of hot lard or oil until golden brown all over.
- Serve immediately, warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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