Pretty heads of young cabbage have appeared in stores a long time ago. Of course, the easiest way to make a salad from it is - it is good in any, because it is tender, soft, juicy and also smells fresh. Even just cabbage with finely chopped dill, a drop of lemon juice and fragrant sunflower oil is already delicious.
But you won't be full of salads, even in summer. You still have to cook something.
So why not from her?
In soups, I admit that I love young cabbage very much. And the stuffed cabbage rolls from it are far from the most delicious.
Just the same, its softness throws a pod for the cook, just a little, and the cabbage turns into a rag - in appearance and even in taste.
But cabbage (young), can be smashed in cream, it will turn out delicious.
Of the products here, perhaps the most expensive is cream.
We take:
A pretty head of young cabbage, so that it bounces nicely under the fingers.
Three to four eggs
A bunch of prefabricated greens (dill, parsley, you don't need cilantro there, just a little - literally a piece of a twig, a couple of leaves, rosemary - nothing will happen)
Half a liter of good cream, at least 20 percent fat. Although, perhaps, just at twenty and you can stop, because if you take more, the result will turn out to be too bold.
Salt-pepper to taste
How do we cook
No, you don't need to beat the eggs and cream. Our cabbage is stewed, not baked.
Look, we turn on the oven to preheat, we need a temperature of a little over 100 degrees. In general, initially they recommended 120, but from experience I can say that a little more than 100, 110 is the very thing.
We chop the cabbage with not too skinny straws, put it in a cauldron, add salt, pour cream and first - not in the oven, but on the stove, weld. Bring to a boil - and now we send the boiling one to the oven, languish under the lid for thirty minutes.
While the cabbage is languishing, then we boil eggs into steep, chop them coarsely, that is, larger than for a salad. We take out the cabbage, mix it with the eggs and send it back for another ten minutes.
The first time I cooked, I kept the cabbage in the oven for longer - I didn’t like it, it is completely “melted”, nevertheless, for young cabbage, the cooking time should be reduced.
Serve hot, as a separate, simply vegetable, dish, sprinkled with chopped herbs. It can be used as a side dish, or it can be used in pies, it also works out great (although not for an amateur, I like it when the filling in the pies is still more "structural").
Bon Appetit!