Compound:

  • Chinese cabbage- one small kachanchik or half of a larger one,
  • medium carrots - 1-2 pcs.,
  • medium bulb - 1 pc.,
  • refined olive oil- 3-4 tbsp. spoons,
  • salt, pepper, spices - to taste.

Cooking method:

1. Cut the Chinese cabbage. Not too small, as the cabbage is very tender, and when cooked, too small pieces can boil into porridge.

2. Rub the carrots on a coarse grater.

3. Finely chop the onion.

4. Pour olive oil into a deep frying pan, heat it up and spread the chopped onions and grated carrots.

5. Fry for about three minutes until light golden brown.

6. Then add the chopped cabbage to the carrots and onions in the pan. Do not worry if there is too much cabbage in the pan - with a slide. The key is to keep the lid closed. raw cabbage very voluminous, but in the process of stewing it gives off juice and decreases in volume by two or three times. So, after we poured the cabbage into the pan, make a small fire and cover the pan with a lid. You will see how after 5 minutes the cabbage "settles" and gives juice. Don't wait for too much juice, turn up the heat and remove the lid to let the excess liquid evaporate. Stirring regularly, simmer cabbage with open lid another 10 minutes. Then salt, pepper to taste and simmer for another 3-5 minutes.

Chinese cabbage does not have a bright taste, so during the cooking process, you can add a tomato or a little bell pepper. The finished dish can be sprinkled with fresh herbs - dill, parsley. Braised Chinese cabbage can be served as a side dish for meat, and also used as an independent dish.

I continue to share with you recipes simple and fast food. Today we have a guest from China - fried white cabbage with chili and Sichuan pepper.

A quick fry in a wok makes the cabbage soft without depriving it of a nice crunchy texture. Cabbage turns out juicy, sweetish-salty, with citrus notes in taste, which gives Sichuan pepper. The hot walls of the wok leave mouth-watering traces of frying on the cabbage leaves, filling the dish with a smoky aroma.

This dish will be a great snack for one or two people or act as an appetizer / side dish to the main course. A full meal is unlikely to replace, consider this. Although if served with boiled rice or another side dish, it can turn out to be quite a personal dinner.

Cut the head of cabbage in half and remove the outer leaves.

Cut out the stem.

Now cut the cabbage half into quarters and remove the inside of the leaves (set aside).


Cut at a slight angle into pieces 1-1.5 cm thick.

Repeat the same with the second quarter of the cabbage and the inside.

Heat up 1 tbsp. a spoonful of oil in a wok or large skillet. Add Szechuan pepper (if there is no Szechuan pepper, just skip this step, it will come out a little different, but still tasty) and cook until it turns black.


Remove the peppers with a slotted spoon, leaving the oil in the wok.

Send one or two whole miniature chili peppers to the wok (I used dried ones). If you like it spicier, cut each one into several pieces. Fry for about half a minute.

Add cabbage and cook over high heat, stirring constantly, for 2-3 minutes. The cabbage will soften slightly, but remain crispy.


Now reduce heat to medium and add 1 tbsp. a spoonful of soy sauce. Cook, stirring constantly, for about 1 minute, until the sauce evenly coats all of the cabbage.

Transfer to a platter or serving bowls, garnish with chili and serve.

There is no complete recipe for how to properly and appetizingly fry cauliflower, white-headed or pickled. Different hostesses have their own secrets and recipes. Therefore, we have collected the most appetizing and primitive methods of preparing this delicious, healthy and appetizing vegetable.

How to fry white cabbage in 30 minutes in a pan?

For cooking, you need to take it, wash the forks under running water and remove the top leaves.

Shredding is allowed with a knife or a special grater.

  • For an intense taste, you need to add onion chopped in half rings or straws to the cabbage, it is desirable to blanched it. And spices and herbs are allowed to use all sorts. Let's say cilantro and parsley, dill and turmeric. Remember that turmeric, like saffron, has a yellow tint, so adding these seasonings will result in yellowish tints in your dish.

So, pour the chopped vegetable into a heated, dry frying pan and fry until golden spots appear on the cabbage. Add vegetable oil, onion, salt, sugar, grated carrots and black pepper.

Optionally, you can add bay leaf and herbs. Fry under the lid for no more than 20 minutes, stirring occasionally. The finished dish is allowed to be eaten both hot and cold. For more juicy taste, you can add a little broth or primitive water.

How to fry sauerkraut with tomato paste in a pan?

The taste of a pickled vegetable is very different in itself, as a dressing in cabbage soup, a hodgepodge, or as bigos with meat or sausages.

Cabbage is appetizing if it doesn't have additional components, and fried in a pan until slightly chestnut in color with the addition of oil.

  • It is allowed to wash sauerkraut if it is salty, it is allowed not to wash it, but it is imperative to squeeze it well. It is more comfortable for everyone to squeeze it with their hands, while not pouring out the brine, but adding it later, it will give the dish a unique and spicy smell. Later, add chopped onion (raw or sautéed), tomato paste(may be replaced tomato juice), pepper, pickle(cut into thin strips) and bay leaf. Everything is fried under the lid, over a leisurely fire, until cooked.

There is a slightly different cooking option, the specifics are that, first of all, in a hot frying pan, with vegetable oil or margarine, diced onion and tomato paste are fried. Thus, the paste is tinted and becomes intensely red. When the onion is cooked, the core product is added and fried.

How appetizing to fry cauliflower in batter?

For a wonderful taste, you need to place it in milk for a short period of time, and then pull it out to dry and cook. Another option is to boil the inflorescences in mineral water, with a pinch of sugar and salt. And later, boiled inflorescences are placed in cold water with lemon juice.

Then the dish turns out to be primitively unforgettable in taste.

  • Tip: when choosing a fork, take one that is strong (tight) and heavy, with fresh green foliage. It may differ in color, its color range varies from white, gray, yellow, green and even purple. At the same time, there should not be any dark spots on it;
  • you can cook an ordinary batter, but if you add champagne or beer to it, the taste will turn out magical, but it looks airy and porous.

Preparation: the vegetable is washed, divided into inflorescences and boiled.

The batter is prepared from beaten eggs, flour with the addition of sour cream, soda, salt and sugar. All products are perfectly whipped with a whisk. The inflorescences are dipped in batter and fried in a hot frying pan with the addition of butter. Fry cauliflower on all sides until golden brown. When serving, the dish is sprinkled with herbs.

How to fry cabbage with meat for pies?

Pies with such a filling will be perfectly combined with yeast and slightly sweet dough. To prepare the filling you will need Ground beef, white forks (fresh), spices, vegetable or butter and tomato paste (allowed without it).

  • chop the vegetable, and fry the minced meat in a pan or in a saucepan with a thick bottom. Combine ingredients, add tomato paste and simmer, uncovered, until cooked through and each liquid has evaporated. If the juice still remains, it is allowed to drain it or discard the minced meat in a colander so that it stacks. The filling should be completely cool, if it is hot, the dough will float.

Cooking pies with stewed pickled vegetables and any minced meat, would be a nice alternative classic version. If you show imagination and add mushrooms, eggs, chicken meat, spicy greens or canned fish, your dish will only benefit from this.

Can you fry Chinese cabbage?

The Beijing fork is prepared not only for decoration different dishes and salads. He tastes good fried, and if you add various spices to it and, say, an apple, the dish will amaze you with its multifaceted taste qualities.

  • Preparation: the head of cabbage is cut along and finely chopped into strips. On a grater, carrots, garlic and a peeled apple are chopped. Everything is laid out in a frying pan with heated oil, and is not covered with a lid, it is fried over a leisurely fire. Vegetables will richly secrete juice, it must be evaporated, slowly adding fire, while stirring continuously. At the very end, spices are added, which ones you like the most.

AT chinese cabbage allowed to add different nuts She harmonizes beautifully with them. It is also allowed to add sesame seeds, which will cause a sensation among your family and friends.

How long can cabbage be fried in a pan?

  • White cabbage is fried from 15 minutes to 45 minutes, it all depends on what recipe you will fry it with. As for stewing, here the time varies from 10 minutes to the complete cooking of vegetables;
  • sauerkraut is fried for 10-20 minutes, if different raw ingredients, time increases. The stewing time with tomato depends on the color, when the cabbage is colored, then it is allowed to consider it ready;

How many recipes, so many judgments. We have selected for you universal and basic suitable recipes for preparing divinely mouth-watering dishes.

You will need the following ingredients:

  • head of Beijing cabbage - 500-800 g;
  • carrots - 1-2 pieces;
  • refined sunflower oil- 4-5 tablespoons;
  • garlic - 1-2 cloves;
  • apple - 1 pc. (optional);
  • salt and spices to taste.

Fans of savory tastes can add a little sesame or crushed nuts to the dish.

Reference. When preparing the ingredients, wash and peel the carrots and the apple, and soak the head of cabbage, if you have time, in boiled water. room temperature for 30-40 minutes to get rid of nitrates that can be found in greenhouse vegetables.

When the vegetables are processed, you can proceed directly to cooking.

  1. A head of Beijing cabbage must be cut lengthwise, and then thinly sliced ​​across the leaf. The width of the "straw" should be approximately 2-3 mm.
  2. Grate carrot, apple and garlic. You can also use a vegetable cutter or kitchen shredder with a grooved or patterned surface.
  3. Pour sunflower oil into the pan, put it on a slow fire. Wait 1-2 minutes for the pan to heat up and add the chopped vegetables. It is not necessary to cover the dish with a lid during cooking. Otherwise, you risk getting boiled cabbage instead of fried.

    As the juice from the vegetables evaporates, you need to add fire. Stir constantly while frying.

  4. Roast cabbage and other vegetables for 7-10 minutes. At the end of cooking, add salt, spices, sesame seeds and nuts.

This recipe for fried Chinese cabbage has a huge number of variations. When using various additives, you can endlessly play with shades of flavors, make cabbage treats more satisfying or original.

with egg

As a side dish or main course, fried Beijing cabbage with an egg is perfect for the table. For two servings you will need:

  • half a small head of cabbage (about 250-300 g);
  • 2 eggs;
  • one medium-sized bulb;
  • salt and spices to taste;
  • frying oil.

Cooking:

  1. First you need to fry finely chopped onion.
  2. When the onion begins to brown slightly, you can add the shredded cabbage.
  3. Fry the vegetables together for another 5 minutes, then pour over them with beaten eggs, salt and pepper.
  4. It is necessary to keep the dish on fire until the scrambled eggs thicken.

In Chinese

Chinese fried Chinese cabbage will perfectly harmonize with meat. To prepare it you will need:

  • head of cabbage;
  • nutmeg and black pepper;
  • It is recommended to use butter for frying.

Cooking:

  1. We cut the head of cabbage across into strips 5-7 cm wide and boil the chopped leaves for 1-2 minutes in salted boiling water. We take out the cabbage with a slotted spoon.
  2. Fry Beijing cabbage over high heat on melted butter no more than a minute.
  3. Add pepper and nutmeg.

Attention! This dish needs to be eaten hot.

With mushrooms

A hearty, protein-rich, multi-ingredient dish - fried Chinese cabbage with mushrooms - perfect for a full family dinner. For its preparation, in addition to the main ingredient, you will need:

  • 300 g of champignons (you can take any other mushrooms);
  • egg;
  • bulb;
  • carrot;
  • sweet pepper in arbitrary quantities;
  • salt and garlic to taste;
  • sesame as desired;
  • a mixture of peppers and ginger is ideal as a seasoning for this treat.

Cooking:

  1. We begin the cooking process with chopping mushrooms with thin transverse plates, onions with half rings, carrots and sweet peppers with straws.
  2. Roast vegetables for vegetable oil within 7-10 minutes.
  3. We send cabbage cut into small “petals” to them and fry for another 5 minutes, after which we add salt, garlic, ginger, spices and pour the contents of the pan with an egg.
  4. Next, fry with constant stirring.
  5. When the egg thickens, the dish is ready.

With chicken

According to a similar recipe, you can cook fried Chinese cabbage with chicken. Fillet is the best for this dish.

At the stage of processing the ingredients, it is washed and cut into thin strips. Then chicken must be fried over high heat for 7-10 minutes.

When the meat is reddened, add vegetables to it and continue cooking in the same way as fried Chinese cabbage with mushrooms.

with potatoes

One of the most satisfying and high-calorie variations of fried Chinese cabbage is a dish with potatoes. For a medium head of Beijing cabbage, you will need:

  1. Three large potatoes (about 300-350 g). Wash them, peel, cut into slices or straws.
  2. First, fry the potatoes over low to medium heat for 7-8 minutes. If desired, you can add a mixture of chopped onions and garlic to it.
  3. Then send chopped cabbage, salt and spices to the pan, fry the vegetables for another ten minutes.

    Important! If you want the potatoes and cabbage to be softer and not too fried, you can add a couple of tablespoons of meat or vegetable broth to them during cooking.

With soy sauce

For those who love a crispy crust, a recipe for fried Chinese cabbage with soy sauce. To prepare this dish, you can use not the whole head, but a few cabbage leaves. In addition to them, you will need:

  • a glass of flour;
  • soy sauce (for batter and for serving);
  • salt;
  • vegetable oil for frying.

Cooking:

  1. Before cooking, heat up a pan with a little oil.
  2. While it is on the stove, there is time to beat off or cut off the tough part of the cabbage leaf and prepare a batter of the consistency of thick sour cream:
    • from flour;
    • two tablespoons of soy sauce;
    • water.
  3. We put the leaves in batter in a pan and fry on both sides until golden brown.

Serve ready meal also available with soy sauce.

A few quick recipes

For those who save time, there are several express recipes for fried Beijing cabbage. If you add a pinch of sugar to the main ingredients, the preparation of the dish will be significantly accelerated.. Vegetables will cook in just a few minutes.

It will take the same amount of time to fry Chinese cabbage with tomatoes. The advantage of this recipe is that the main ingredient can be chopped into large pieces, and the tomatoes can be chopped into wide rings. The total frying time for vegetables with browned onions and garlic will be 5-7 minutes.

Reference. Pre-pickling the cabbage will help speed up the frying process.

For a marinade for 1 medium head of cabbage you will need:

  • 50-70 ml of vegetable oil;
  • 2 tsp vinegar;
  • 1 tbsp salt;
  • 1 tsp Sahara.

Cabbage must be poured with hot marinade for an hour and a half before frying. The vegetable will cook in 3-5 minutes and retain its natural crunch and freshness of taste.

How to serve the dish?

No matter what prescription fried cabbage you stop, a spectacular serving will be an excellent final touch in the preparation of your culinary masterpiece. Before presenting the dish to guests, it can be sprinkled with sesame seeds or crushed nuts. Also decoration can serve as lettuce leaves, wedges fresh cucumber or other vegetables.

Separately, in a gravy bowl, serve soy sauce with cabbage or sweet sauce Chile. Since the dish is Asian cuisine, then instead of traditional Chinese cutlery can be used when serving.

Fried Chinese cabbage can diversify the everyday menu and even decorate festive table. At the same time, the dish remains a very budget option for treats, and its preparation does not require much time and effort. Recipes oriental cuisine plus your imagination will make culinary experiments successful, and food healthy, light and tasty.