Recipes from cabbage for a double boiler. Cauliflower in a steamer. With onion sauce
- a delicious low-calorie dish, easy to prepare. Beneficial features and the unusual taste of the dish is provided by the natural qualities of the vegetable. Cauliflower in a double boiler is steamed directly, preserving valuable substances and fragile tenderness of inflorescences. Cauliflower surpasses white cabbage in protein content by 1.5-2 times, ascorbic acid by 2-3 times. The nutritional value due to the high content (mg/100 g of crude substance) of vitamins C (47-93), B1 (0.10), B2 (0.08), B6 (0.16), PP (0.6), A (0 .1-0.2); trace elements: sodium (10), potassium (210), calcium (60), magnesium (17), phosphorus (51), iron (1.4). The biochemical composition makes cauliflower an indispensable food product with valuable medicinal properties. Fresh heads of cabbage, frozen vegetables are suitable for the dish. Cooking times for fresh and frozen cabbage are comparable. When cooking frozen vegetables, it takes time to defrost. Fresh vegetables are tastier, but require more time to cook directly.
Cauliflower in a double boiler is cooked as an independent vegetable dish and as a side dish for meat, poultry, and fish dishes. At strict diet Cauliflower can be served on its own without flavorings. The dish is suitable for sparing diets, diets for weight loss, healthy and baby food. Various sauces will diversify the taste. Diet options are preferred. Simple diet options for dressings: a mixture of chopped greens with unrefined olive oil extra virgin, low fat sour cream or yogurt, low fat cheese. Pictured is steam-cooked cauliflower without dressings or sauces, ready to serve.
Ingredients
- Cauliflower - 1 head (1 pack of frozen vegetables)
- Salt, pepper to taste
Cauliflower in a double boiler - recipe
- We clean the cabbage head from the leaves. Rinse thoroughly with cold water.
- Carefully divide with a knife into inflorescences of the desired size.
- We spread the prepared inflorescences on the main baking sheet of the double boiler.
- Ready to freeze, without defrosting, spread on a baking sheet. To save energy, frozen vegetables can be defrosted before cooking. Cooking time will be reduced by about three times.
- The laid out inflorescences are slightly salted. Pepper if desired. Salt carefully if dressings, sauces contain salt.
- Cauliflower in a double boiler is cooked for 15 minutes. Pre-thawed vegetables are ready in 7 minutes. Cooking time is selected individually: depends on the power of the kitchen appliance, electrical network Houses. The readiness of the dish is traditionally checked with a knife or fork.
- Steamed cauliflower without additives is served with a mixture of chopped greens with low-fat sour cream or yogurt, unrefined extra virgin olive oil, grated low-fat hard cheese. Various sauces with a creamy taste, dressings with an egg are suitable. Preference should be given to dietary low-calorie options for dressing dishes. We prefer olive oil.
Calories: Not specified
Time for preparing: Not specified
If the sauce for cauliflower is made on the basis of low-fat yogurt, then it will turn out completely. Cabbage is steamed - in an electric steamer or in a colander placed on a pot of boiling water. In the water that will be poured into the steamer pan or into the pan, you need to put a few sprigs of fresh herbs and a little lemon zest. Then the cabbage will be saturated with aromas and will be much tastier.
Ingredients:
- cauliflower - a small head of cabbage (400 grams);
- carrots - 1 pc (optional);
- parsley - 1 bunch;
- garlic - 1-2 large cloves (to taste);
- turmeric or curry powder - 0.5 tsp (optional);
- lemon zest - a third of a teaspoon;
- salt - to taste;
- sour cream (or yogurt) - 150 ml.
Recipe with photo step by step:
From a quarter of a lemon, cut the zest with a thin layer, cut it finely. We wash a few sprigs of parsley or any other herbs. Pour water into a saucepan (if the cabbage is cooked in a colander) or into a pan, put greens and lemon zest into the water.
Carefully divide the head of cabbage into small inflorescences. Legs can be trimmed slightly.
Carrots in this recipe are an optional ingredient, but cabbage will be brighter and healthier with it. We clean the carrots and cut them into thin slices.
We spread carrots and cabbage in a colander or in a basket (on the grate) of a double boiler. If desired, you can sprinkle vegetables with any spices and salt a little. Cook the cabbage in a double boiler for 10-15 minutes until the desired degree of softness. If cooking in a makeshift steamer consisting of a saucepan and a colander, be sure to cover the colander with a lid to steam the cabbage.
While the cabbage is cooking, make the spicy garlic sauce. Grate the garlic cloves on a fine grater or chop with a garlic chopper.
Add finely chopped parsley (cilantro, dill, celery - whatever you have) to the garlic.
Mix greens and garlic with sour cream or yogurt, salt to taste. By the way, if you do not trust store products, you can cook according to our recipe.
Part of the cabbage in a garlic sauce steamer can be made bright yellow, then ready meal will look more appetizing. To do this, pour 0.5 teaspoon of turmeric or curry powder with two tablespoons of liquid from a double boiler (the same water to which we added greens and lemon zest).
Put in this mixture about a third of the cauliflower inflorescences, almost ready. Hold for 2-3 minutes and return to the double boiler (put separately from the white inflorescences). Warm cabbage, keep hot until serving.
Cauliflower is served in a double boiler with hot garlic sauce along with carrots. If desired, cabbage can be sprinkled with grated cheese, herbs or ground coriander, black pepper. If the dish is prepared as a diet, then use spices and seasonings in a minimal amount so as not to whet your appetite, and instead of sour cream, take low-fat yogurt.
Manufacturers of progressive kitchen appliances draw our attention to the correct processing of products for healthy eating. By cooking cauliflower or broccoli in a double boiler, you will keep in them the maximum amount of substances needed by our body. If we cook fresh vegetables in water, then all the vitamins and minerals we need go into the water, and food becomes a simple meal.
Many of us consider steam food tasteless and bland. But this is a fundamentally wrong statement, since only those cooks who often cook in a double boiler know the true taste of the products. The fact is that steamed vegetables retain all the mineral salts that naturally add salt to our food. These mineral salts normalize metabolism and water-salt balance in the body and significantly improve our quality of life.
Well, we take out our double boiler from the far corner and cook delicious cauliflower, which, by the way, forms an excellent duet with broccoli! We will learn how to cook in such a way that no one will understand that they are cooked in a double boiler!
All recipes for cooking vegetables in a double boiler are also suitable for frozen foods. It should be noted here that it is not necessary to defrost them, but immediately put them in steam baskets for cooking.
- Cauliflower - a small head of cabbage;
- Broccoli - 10 inflorescences;
- Garlic - 2 large cloves;
- Butter - 100 g;
- Ground white pepper - a pinch;
- Basil - a few leaves;
- Bay leaf - 2 pcs.;
- Salt - 1 tsp;
- Thyme - 4 branches.
Cooking
- We divide the cabbage into inflorescences, cut off the damaged areas and carefully rinse.
- We fill the water tank of the double boiler by a third of the volume, add broken bay leaves, thyme and 1 tsp to the water. salt.
- Put the cauliflower inflorescences in the lower basket, cover with a lid and bring to half-cookedness for 20 minutes. Next, put a basket of broccoli on the floor above and steam for another 5-7 minutes.
- While both types of cabbage are cooking, make the sauce. Mix soft butter with garlic, chopped basil and ground white pepper, passed through a press.
- Open the lid of the double boiler and with a culinary brush generously coat all the inflorescences with the prepared sauce. Steam the vegetables with the sauce for only 30 seconds and put them on a serving dish. Sprinkle with your favorite herbs and serve.
Vegetables with chicken
For this dietary dish we need:
- cauliflower and broccoli 6-8 inflorescences,
- potatoes - 1 kg,
- chicken fillet - 1 pc.,
- olive oil - 2 tablespoons,
- lemon juice - 2 tablespoons,
- chicken seasoning,
- coriander grains - 0.5 tsp,
- salt and pepper.
- Wash all the vegetables, peel the potatoes (can also be used in the skin). Cut the chicken fillet into small pieces, salt, sprinkle with pepper and seasoning.
- In the lower tier we put the fillet interspersed with potatoes, and on top we set a basket with cabbage inflorescences. Cooking 30-35 minutes.
- Serve the cooked products as follows: first put the potatoes with chicken in a deep serving dish, cover it with cabbage inflorescences on top. We mix olive oil with lemon juice and coriander, mix and pour over our diet dish.
Steam vegetables as part of food culture
- Cauliflower and broccoli are served with any sauce as these vegetable crops have universal gastronomic properties. Therefore, pay the greatest attention to sauces and dressings.
- Awesome fondue sauce idea! We prick the boiled inflorescence on a fork, dip it in hot cheese sauce, put it in your mouth and enjoy the delicate taste!
- Steamed vegetables change the taste of any salad. Their natural aroma and taste make salads not only healthier, but also tastier.
- Steamed meals are the best food for weight loss! And although you should not expect a sharp weight loss, but gradual weight loss will certainly happen! In addition, steam food is very gentle on our digestive system, is indicated for the prevention of many diseases and is included in all therapeutic diets.
Popular vegetable crops - cauliflower and broccoli in a double boiler - are tasty not only as part of simple or complex dishes. They are tasty and nutritious on their own - "as is".
Cabbage in a steamer It turns out tender and tasty, like other vegetables.
Cabbage in a steamer can cook in different ways. Here is a recipe for cabbage stuffed with minced meat or minced meat.
For cooking cabbage in a steamer we will need:
Cabbage in a steamer. Recipe: How to cook
Cabbage in a steamer. RecipeChoose 4 large leaves from cabbage. Wash the cabbage leaves.
Put them on the bottom tray of the steamer and the tomatoes on the top tray. Cook for 10 min.
Take out the cabbage leaves and tomatoes and let them cool.
Spread the cabbage leaves, put minced meat or sausage on them and roll up the envelope. Like pigeons.
Place them on the bottom tray of the steamer and steam for 20 minutes.
Tomato sauce is prepared:
Tomatoes are peeled and rubbed.
Pour oil into a frying pan, add chopped onion and chopped garlic, mix.
Add crushed tomatoes and black pepper. Fry over low heat for 10 minutes.
Serve the stuffed cabbage to the table by pouring it with tomato sauce.
Don't underestimate the taste of steamed food. With the right choice of cooking technology and a set of spices, even such a simple and insipid vegetable as cauliflower can sparkle with unexpected flavor diversity.
In this article, we will discuss steam cooking.
Recipe for cauliflower in a double boiler
Ingredients:
- cauliflower - 500 g;
- salt - to taste;
- breadcrumbs - 1 tbsp. the spoon;
- walnuts- 1/4 st.
Cooking
We disassemble the cabbage into inflorescences and boil each for literally 5 minutes in salted water. Such a procedure will help get rid of impurities invisible to the eye, or midges that love to live in dense cabbage inflorescences. Now the cabbage can be transferred to the bowl of the double boiler and cook for 15-20 minutes until soft.
While the inflorescences are steaming, let's take care of the breadcrumbs: melt the butter in a frying pan and fry the nuts chopped with a blender on it. Season the breadcrumbs to taste and sprinkle over the cooked cabbage.
Recipe for cabbage in a double boiler with lemon oil
Ingredients:
- cauliflower - 1 kg;
- butter - 2 tbsp. spoons;
- lemon - 1 pc.;
- chopped parsley - 1 tbsp. the spoon;
- salt.
Cooking
Separate the cauliflower head from the leaves and remove the fleshy stem in the center. Place the cauliflower halves in a steamer bowl and cook for 25-30 minutes, or until a knife can easily pierce the cabbage.
While the cabbage is steaming, melt the butter in a saucepan and add the lemon zest and its juice to it. Salt the butter and season with chopped parsley.
As soon as the cabbage is ready, we take it out of the double boiler and pour hot lemon oil over it. Due to the fact that we did not dismantle the head of cabbage into inflorescences, the oil will penetrate and linger between the stems of cabbage flowers.
Braised cabbage in a steamer
Ingredients:
- white cabbage - 300 g;
- carrots - 1 pc.;
- onions - 1 pc.;
- salt - to taste.
Cooking
We chop all the ingredients, sprinkle with salt and lightly crush. We fill the double boiler with water, put the prepared ingredients in the bowl. Simmer the cabbage for 35-40 minutes until tender.
Cabbage in a double boiler with cheese sauce
Ingredients:
- cauliflower -1 pc.;
- Dijon mustard - to taste;
- grated "Cheddar" - ½ tbsp.;
- salt - to taste;
- boiled egg - 1 pc.;
- parsley.
Cooking
Cut the cauliflower in half and cut out the stem. Steam the vegetable until soft, about 10 minutes, then generously brush with Dijon mustard and sprinkle with cheese. Turn on the steamer again for 10-15 minutes, until the cheese is melted. cooked cabbage sprinkle with chopped egg.
Brussels sprouts in a steamer
Ingredients:
- Brussels sprouts - 500 g;
- butter - 4-6 tbsp. spoons;
- onions - 1/2 pc.;
- lemon juice - 1 teaspoon;
- salt, pepper - to taste;
- almond flakes - 1/4 tbsp.
Cooking
Rinse and sort the Brussels sprouts, removing the withered outer leaves. Put the cabbage in a double boiler and cook for 3-5 minutes until soft. Place steamed cabbage in a container with ice water.Such a trick will help preserve the appetizing bright green color of the vegetable.
Melt the butter in a saucepan and fry the onion in it until soft (4-5 minutes). As soon as the onion is ready, put the cabbage in the pan, fry for a couple of minutes and season to taste. The main thing here is not to overdo the vegetable, otherwise, the cabbage will not please you with its bitter taste.
Remove the pan from the heat, pour over the dish with lemon juice and sprinkle with almond flakes. A simple healthy and nutritious side dish is ready!