Carlos Solis
Tender napa cabbage has a loose head of juicy, crunchy leaves packed with fiber, making it a great ally for weight loss while keeping you full longer. Fresh cabbage is perfect for salads, while cooked or stewed it works well in stuffed cabbage rolls. A delicious example of fried or baked salad cabbage is napa cabbage in batter.
Ingredients: 1 head of Napa cabbage; 3 eggs; 130 g flour; 250 ml milk (1 cup); 30 g butter; oil for frying; 1 tsp salt; spices to taste; herbs to taste.
Preparation
Remove the cabbage leaves from the head, wash them, and blanch in boiling water to soften (this step is optional), then dry them. Remove or gently pound the thick rib of each leaf with a kitchen mallet. Large leaves can be cut into 2–4 pieces.
Prepare the batter in a wide bowl that makes it easy to dip the cabbage leaves. Beat the eggs with a pinch of salt and gradually add the sifted flour, whisking until smooth. Stir in the melted butter and, if desired, chopped herbs and spices (for example, dried aromatic herbs or paprika). Pour in a bit of broth or water to achieve a consistency similar to thin sour cream.
Dip each cabbage leaf in the batter and fry in heated oil for about three minutes on each side until golden brown. Place the fried leaves on a paper towel to absorb excess oil.
Serve the napa cabbage in batter hot, with sour cream sauce and chopped herbs, or with soy sauce mixed with garlic and pepper.
Life Hack
When serving, roll each leaf into a tube for easy dipping in the sauce, or roll them up with a filling.
Check out the recipe for a salad with Napa cabbage:
