cabbage recipe
This cabbage recipe is a real treasure! I have never eaten such good cabbage. In this video I will show you two completely different vegetable dishes, both of which are incredibly aromatic and easy to prepare. Crispy cabbage fritters with mushrooms and a creamy dill and cucumber sauce meet a juicy eggplant stir-fry with couscous and spicy cheddar cheese.
Both recipes are packed with vegetables, are budget-friendly, and prove that healthy cooking is anything but boring. Perfect for anyone who wants to discover cabbage and eggplant in a whole new way!
01. 00:00 – Crispy cabbage fritters with mushrooms and dill sauce.
02. 13:18 – Juicy eggplant stir-fry with couscous and cheddar.
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🥬 VIDEO 1 (from 00:00): Crispy cabbage fritters with mushrooms and dill sauce.
📌 RECIPES:
Cabbage – ½ head
Eggs – 3
Flour – 4 tbsp
Onion – 1 pc
Carrot – 1 pc
Mushrooms – 5 pcs
Garlic – 3 cloves
Soy sauce – 1 tbsp
Olive oil, butter
Salt, pepper, paprika, dried garlic, Italian herbs
For the sauce:
Greek yogurt – 1 tsp
Mayonnaise – 1 tsp
Pickle – 1
Garlic – 1 clove
Dill (fresh)
👩🍳 QUICK PREPARATION:
Cut the cabbage into pieces, mix with oil and spices and bake for 20 minutes at 220 °C. Sauté onion and garlic in butter, add carrot and mushrooms, deglaze with soy sauce and cook briefly. Mix the baked vegetables with the mushroom pan, eggs and flour to form a dough. Form cabbage fritters and fry them in olive oil until golden brown on both sides. For the sauce, finely chop all the ingredients and mix them together.
🍆 VIDEO 2 (from 13:18): Juicy eggplant stir-fry with couscous and cheddar.
📌 RECIPES:
Eggplants – 2 pcs
Eggs – 4 pcs
Red bell peppers – 2 pcs
Cheddar cheese – 100 g
Garlic – 3 cloves
Parsley
Olive oil
Salt, pepper, Italian herbs, paprika
For the couscous:
Couscous – 200 g
Water – 250 ml
Zucchini – 1 pc
Carrot – 1 pc
Red bell pepper – 1 pc
Onion – 1 pc
Olive oil, salt, pepper
For the sauce:
Greek yogurt – 1 tsp
Mayonnaise – 1 tsp
Pickle – 1 pc
Garlic – 1 clove
Dill, salt, pepper, olive oil
👩🍳 QUICK PREPARATION:
Slice the eggplants and fry them in olive oil until golden brown. Fry the bell peppers as well. Whisk the eggs with the spices. Mix the fried vegetables with garlic, parsley and grated cheddar, pour the eggs over them and let them set in the pan, covered, for 7 minutes.
For the couscous, sauté onion, carrot, zucchini and bell pepper, then let the couscous soak for 10 minutes with water and spices. Turn over with a plate and cook for another 3 minutes. Serve everything with the cucumber and dill sauce.
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