Breaded Red Cabbage Steaks by @le.renard.et.les.raisins

33 min

4 servings

🥬

1 small head (about 1 kg)

Red cabbage

🌾

160 g

Gluten-free flour

🥢

45 ml

Soy sauce

🌿

15 ml

Herbes de provence

🍬

12 g

Brown sugar

🥖

100 g

Breadcrumbs

🧂

5 g

Salt

🫗

60 ml

Cooking oil

💧

110 ml

Water

  1. Cut
    • red cabbage

    Cut the red cabbage into 2–3 cm thick rounds, keeping each round attached through the white core.

  2. Boil
    • red cabbage
    • salt
    • water

    Bring salted water to a boil in the large pot. Boil the cabbage rounds for 10 minutes.

  3. Whisk
    • all-purpose flour
    • salted soy sauce
    • Herbes de Provence

    Whisk the flour, salted soy sauce, Herbes de Provence, brown sugar, and 110 ml water into a smooth batter. Add a small splash of water if the batter is too thick.

  4. Drain
    • red cabbage

    Drain the cooked cabbage rounds gently in the colander. Transfer them carefully to the shallow bowl.

  5. Coat
    • red cabbage
    • breadcrumbs

    Coat each cabbage round with the batter. Cover each coated round with breadcrumbs.

  6. Heat
    • cooking oil
    • red cabbage

    Heat a shallow layer of cooking oil in the frying pan over medium heat. Place the breaded cabbage rounds in the hot oil one at a time.

  7. Fry
    • red cabbage
    • cooking oil

    Fry the cabbage rounds for 3–4 minutes on the first side. Turn and fry for 3–4 minutes on the second side until golden and crisp.

  8. Serve
    • red cabbage
    • cooking oil

    Serve immediately while crisp. To reheat, pan-fry the cabbage rounds for 1 minute per side.

Breaded Red Cabbage Steaks by @le.renard.et.les.raisins

33 min

4 servings

🥬

1 small head (about 1 kg)

Red cabbage

🌾

160 g

Gluten-free flour

🥢

45 ml

Soy sauce

🌿

15 ml

Herbes de provence

🍬

12 g

Brown sugar

🥖

100 g

Breadcrumbs

🧂

5 g

Salt

🫗

60 ml

Cooking oil

💧

110 ml

Water

Preparation Steps

  1. Step 1/8

    Cut the red cabbage into 2–3 cm thick rounds, keeping each round attached through the white core.

    🥬red cabbage
    🔪chef's knife
    🪵cutting board

  2. Step 2/8

    Bring salted water to a boil in the large pot. Boil the cabbage rounds for 10 minutes.

    🥬red cabbage
    🧂salt
    💧water
    🍲large pot

  3. Step 3/8

    Whisk the flour, salted soy sauce, Herbes de Provence, brown sugar, and 110 ml water into a smooth batter. Add a small splash of water if the batter is too thick.

    🌾all-purpose flour
    🥢salted soy sauce
    🌿Herbes de Provence
    🍬brown sugar
    💧water
    🥣mixing bowl
    🥄whisk

  4. Step 4/8

    Drain the cooked cabbage rounds gently in the colander. Transfer them carefully to the shallow bowl.

    🥬red cabbage
    🧺colander
    🥣shallow bowl
    🥢tongs

  5. Step 5/8

    Coat each cabbage round with the batter. Cover each coated round with breadcrumbs.

    🥬red cabbage
    🥖breadcrumbs
    🥣shallow bowl
    🥢tongs

  6. Step 6/8

    Heat a shallow layer of cooking oil in the frying pan over medium heat. Place the breaded cabbage rounds in the hot oil one at a time.

    🫗cooking oil
    🥬red cabbage
    🍳frying pan
    🥢tongs

  7. Step 7/8

    Fry the cabbage rounds for 3–4 minutes on the first side. Turn and fry for 3–4 minutes on the second side until golden and crisp.

    🥬red cabbage
    🫗cooking oil
    🍳frying pan
    🥢tongs

  8. Step 8/8

    Serve immediately while crisp. To reheat, pan-fry the cabbage rounds for 1 minute per side.

    🥬red cabbage
    🫗cooking oil
    🍳frying pan
    🥢tongs

Composition

Ingredients

Types

Vegetables, Herbs and spices, Sweeteners, Grains, Seasonings, Oils and fats, Liquids

Ingredients

Red cabbage, Gluten-free flour, Soy sauce, Herbes de provence, Brown sugar, Breadcrumbs, Salt, Cooking oil, Water

Notes

Red cabbage (small), Gluten-free flour (or classic flour), Soy sauce (salted), Breadcrumbs (with or without gluten, amount not given), Salt (for boiling water and seasoning), Cooking oil (a shallow layer for frying), Water (add a little more if batter is too thick)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Lactose-free, Meat-free, Flexitarian

Calories

310 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 48g, Dietary fiber: 8g, Total fat: 10g, Saturated fat: 1.3g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 720mg, Potassium: 430mg, Calcium: 65mg, Iron: 2.4mg

Vitamins

Vitamin C: 57mg, Vitamin K: 45mcg, Vitamin B6: 0.3mg, Folate: 50mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

18 minutes

Overall

33 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, large pot, colander, mixing bowl, whisk, shallow bowl, frying pan, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Crispy, Tender, Soft-centered

Flavors

Savory, Umami, Sweet, Herbal, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered and do not leave longer than 2 hours.), fridge : 3 days (Cool completely, then store in an airtight container.), freezer : 1 month (Freeze in a single layer before transferring to an airtight freezer container; reheat from thawed in a frying pan.)