How to cook cauliflower or broccoli in a steamer. Cabbage with egg in a double boiler White cabbage in a double boiler

17.10.2021

The steamer is becoming increasingly popular among fans of healthy eating.

It is an indispensable thing in the kitchen if you have a child at home, or someone in the family has stomach diseases, or you are simply a supporter of a healthy diet.

Any food can be cooked in it - fish, meat, seafood, vegetables, eggs, cereals.

For most foods, steaming - best method culinary processing, because it retains nutritional value.

Cooking cabbage in a double boiler is tasty, quick and very healthy.

If you have tried to cook different vegetables in this way, then you will certainly like it in a double boiler.

To prepare this dish you will need:

A head of cabbage, 3 tablespoons of green onions, salt, 200 ml of heavy cream, ground pepper.

Cauliflower should be divided into individual inflorescences and washed well in cold water. Then put in a double boiler and cook for half an hour.

Add pepper and salt to the heavy cream and beat into a fairly fluffy mass. Then add chopped green onions and mix carefully.

Place the prepared cabbage inflorescences on a dish and pour over the prepared creamy onion sauce.

Of course, this is not the only way to cook cauliflower in a steamer. For example, you can cook very delicious cutlets

This requires 150 g of cabbage. Divide it into inflorescences, then dip them in salted water for 15 minutes, rinse with cold clean water. And cook in salted water. When it becomes soft, you need to take it out and rinse it with cold water, then rub the boiled cabbage through a sieve. You can use a blender.

Pour two tablespoons of wheat crackers into 2 tbsp. l. then add them to the cabbage. Mix well. To this mixture add a tablespoon of vegetable oil and a full tablespoon of flour. Mix everything again and then form patties and place them in the steamer.

After 15 minutes, these cutlets can be served by pouring pre-melted butter and sprinkling with chopped dill or any herbs to your liking.

A great dinner option is garlicky cauliflower with shrimp, which can be cooked in a slow cooker.

Cauliflower in a slow cooker with a pressure cooker function cooks very quickly.

You will need (for one serving):

200 g cabbage (you can use frozen), 12 pieces of shrimp, a head of garlic, two large spoons of olive oil, a pinch of dried parsley, 1 small

Pour 360 ml hot water into the container of a multicooker-pressure cooker, then place the steamer insert inside along with the cauliflower, previously divided into individual inflorescences, sprinkle salt on top, close the “Steamer” mode for 5 minutes.

If you cook cauliflower in a double boiler, then for raw cabbage you need to set the time to 15 minutes, and for frozen cabbage - 10 minutes.

Next, you need to finely chop the pepper and garlic, pour 2 tablespoons of olive oil into a clean pressure cooker container, select the desired menu for 5 minutes. When the oil is hot enough, add pepper and garlic, fry lightly and add parsley and shrimp, fry a little more, add cauliflower, mix well. Remove the saucepan and turn off the menu.

Cauliflower in the air fryer also turns out very tasty.

To do this you will need:

1 small head of cauliflower, 3 spoons of flour, 300 ml of milk, three-quarters of a cup of grated cheese, 4 tablespoons of margarine or butter, half a cup of breadcrumbs.

The cabbage should be disassembled into individual inflorescences and boiled in salted boiling water for about 5 minutes, then let it drain a little. Cauliflower is also easy to cook in a steamer.

Melt 3 tablespoons of butter in a frying pan, add flour and cook for a minute.

Gradually pour in milk. Cook the sauce until thickened.

Add half a cup of cheese, mix well, season with pepper and salt, remove from heat.

In a separate bowl, mix the remaining cheese with breadcrumbs.

Place the cabbage in a saucepan, pour over the cheese sauce and sprinkle breadcrumbs on top.

Place the wire tray in the air fryer. Place a saucepan on top.

The temperature should be set to 165 degrees, cook for 20 minutes until a golden crust appears.

Should not be underestimated taste qualities steamed dishes. At correct selection cooking technologies and a set of spices, even such a simple and bland vegetable as cauliflower can sparkle with an unexpected variety of flavors.

In this article we will discuss steam cooking.

Steamer Cauliflower Recipe

Ingredients:

cauliflower – 500 g;
salt - to taste;
bread crumbs - 1 tbsp. spoon;
walnuts– 1/4 tbsp.

Preparation

We separate the cabbage into inflorescences and boil each one for literally 5 minutes in salted water. This 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 a double boiler bowl and cooked for 15-20 minutes until soft.

While the inflorescences are steaming, let’s make the breadcrumbs: melt them in a frying pan butter and fry the nuts chopped using a blender on it. Season the breading mixture to taste and sprinkle it over the finished cabbage.

Recipe for cabbage in a steamer with lemon oil

Ingredients:

cauliflower – 1 kg;
butter – 2 tbsp. spoons;
lemon – 1 pc.;
chopped parsley – 1 tbsp. spoon;
salt.

Preparation

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 lemon zest and juice. Salt the butter and season with chopped parsley.

As soon as the cabbage is ready, remove it from the steamer and pour hot lemon oil over it. Due to the fact that we did not disassemble the cabbage head into inflorescences, the oil will penetrate and linger between the stems of the cabbage flowers.

Stewed cabbage in a steamer

Ingredients:

white cabbage – 300 g;
carrots – 1 pc.;
onion- 1 PC.;
salt - to taste.

Preparation

Chop all the ingredients, sprinkle with salt and knead lightly. Fill the steamer with water and place the prepared ingredients in the bowl. Simmer the cabbage for 35-40 minutes until done.

Cabbage in a steamer with cheese sauce

Ingredients:

cauliflower - 1 pc.;
Dijon mustard - to taste;
grated Cheddar - ½ tbsp.;
salt - to taste;
boiled egg – 1 pc.;
parsley.

Preparation

Cut the cauliflower in half and remove the stem. Steam the vegetable until soft, about 10 minutes, and then generously grease with Dijon mustard and sprinkle with cheese. Turn on the steamer again for 10-15 minutes, until the cheese melts. Sprinkle the finished cabbage with chopped egg.

Brussels sprouts in a steamer

Ingredients:

Brussels sprouts – 500 g;
butter – 4-6 tbsp. spoon;
onions – 1/2 pcs.;
lemon juice – 1 teaspoon;
salt, pepper - to taste;
almond flakes - 1/4 tbsp.

Preparation

Wash and sort the Brussels sprouts, removing any wilted outer leaves. Place the cabbage in a steamer and cook for 3-5 minutes until soft. Place the steamed cabbage in a container with ice water. This trick will help preserve the appetizing bright green color of the vegetable.

Melt the butter in a saucepan and fry the onion until soft (4-5 minutes). As soon as the onion is ready, place the cabbage in the pan, fry for a couple of minutes and season to taste. The main thing here is not to overcook the vegetable, otherwise the cabbage will not please you with its bitter taste.

Remove the pan from the heat, pour lemon juice over the dish and sprinkle with almond flakes. A simple healthy and nutritious side dish is ready!

Cauliflower is a vegetable containing a large amount of substances, necessary for the body, including vitamins A, B, C and PP, microelements (calcium, magnesium, etc.), proteins, carbohydrates, fiber. And if not everyone will like this product in its raw form, then dishes prepared from it turn out to be very tasty and healthy.

Both raw and frozen vegetables are suitable for cooking, the only difference is that fresh cabbage Tastier, though it will take a little longer to cook. This is an indispensable product in the field of dietary nutrition.

The essence of healthy eating

Dietary nutrition is the most important integral part of a healthy lifestyle. A healthy diet is prescribed for both therapeutic and preventive purposes. At the same time, work is normalized gastrointestinal tract, toxins are eliminated, blood cholesterol levels are reduced, and normal body weight is maintained.

As a result, your well-being improves and the possible emergence of new diseases associated with an unbalanced diet is prevented.

Cooking features

A steamer can become an indispensable assistant in your kitchen. A steam diet does not have to be temporary, for example, for the purpose of correcting your figure and body weight.

This menu plan will help you eat healthy and rationally on an ongoing basis. Main principle steam diet

– cooking exclusively by steaming without additives or additional processing. At the same time, the technique does not limit food consumption by narrowing the diet; it only introduces restrictions on the method of preparation. The food is cooked only by steaming, so it will be a good addition to other diets (, carbohydrates, etc.) , and is also suitable for methods for weight loss, healthy and.

baby food

Recipes By cooking cabbage in a double boiler, you can store the maximum amount of useful substances

The vegetable can be cooked in a double boiler, as an independent dish, or as a side dish for and. When following a strict diet, cooking occurs without flavoring additives. You can add flavor variety using various sauces, with preference given to dietary options.

As an independent dish, cauliflower is usually cooked for 15-20 minutes. The main advantage of the dish is that it contains a large amount of protein with a relatively low calorie content - 30 kcal per 100 g of product. If you compare how many calories there will be in a fried dish, the difference is very significant - 120 kcal.

The simplest option

Ingredients:

cauliflower - 1 head;
salt and pepper to taste.

How to cook:

With cheese

Ingredients:

cauliflower – 1 head;
hard cheese – 350 g;
pickled cucumber – 2 pcs.;
cream – 150 g;
salt, black pepper - to taste.

Cooking process:

Place the washed and peeled inflorescences in a basket in one layer, add salt and place a piece of cheese on each inflorescence. Slice the cheese thinly; you can also grate it.
Cooking will take 20-25 minutes.
At the same time, prepare the dressing. Grate the cucumbers on a coarse grater and let the brine drain (about 15 minutes). Mix cucumber with cream, dill and pepper.
Place the cooked cabbage on a serving plate, let cool slightly and then pour over the prepared dressing.

With broccoli and garlic

Ingredients:

broccoli – 8-10 inflorescences;
garlic – 2 large cloves;
butter – 100 g;
bay leaf – 2 pcs.;
thyme – 4 sprigs;
basil - a few leaves;
ground white pepper and salt to taste.

How to cook:

Divide the cabbage into florets, peel and rinse well.
Fill the water reservoir to a third of its volume, add crushed bay leaves, thyme and salt.
Place the cauliflower florets in the lower basket, cover with a lid and cook until half cooked (20 minutes).
Next, place a basket of broccoli on the floor above and steam for another 5-7 minutes.
At the same time, prepare the sauce. Mix soft butter with garlic passed through a press, chopped basil and ground white pepper.
Open the lid of the steamer and, using a pastry brush, coat all the inflorescences well with the prepared sauce.
Then steam the vegetables and sauce for no more than half a minute, then place on a serving dish, sprinkle with herbs and serve.

With sauce

Ingredients:

cauliflower - a small head;
milk – 2 tbsp.;
flour - 1.5 tbsp;
egg – 1 pc.;
butter – 1 tbsp;
salt to taste.

Cooking process:

Separate the cabbage into florets, peel and wash thoroughly.
Cook it in a double boiler for about 25 minutes.
To prepare the sauce, heat the oil, add flour, then heat the mixture until it becomes creamy.
Next, add milk, bring to a boil with constant stirring, and add salt. Let the sauce simmer for 5 minutes, then add the egg yolk and strain.
Place the finished cabbage on a serving dish, pour over the sauce and serve.

Vegetables with chicken

To prepare this dietary dish you will need:

cauliflower and broccoli 6-7 inflorescences each;
potatoes – 1 kg;
chicken fillet – 1 pc.;
olive oil – 2 tbsp;
lemon juice – 2 tbsp;
chicken seasoning;
coriander beans – 0.5 tsp;
salt and pepper to taste.

How to cook:

Wash all vegetables, peel potatoes. Cut the chicken fillet into small slices, add salt to taste, sprinkle with pepper and seasoning.
Place potatoes mixed with fillets in the bottom tier, and place a basket with cabbage inflorescences on top. Everything takes 30-35 minutes to prepare.
Steamed products are laid out as follows: potatoes and chicken are first placed in a deep serving dish, then covered with cabbage.
Mix olive oil with lemon juice and coriander, mix well and pour over the finished dish.

We make it tasty and healthy

The main feature of steamed vegetable dishes is the method of serving them, that is, at the time of cooking, the cook is busy preparing the sauce with which they are then served.

To prepare such vegetables, you can also use a basket without perforation. At the same time, the effect of the steam dish will be preserved, but the vegetables will be steamed along with the sauce.

Cauliflower goes well with any sauce, and therefore it is not at all necessary to limit yourself to only those options that are given in the recipes.

Simply boiled inflorescence can be pricked on a fork and dipped into hot cheese sauce (fondue) - very tasty!

conclusions

Steamed dishes are the healthiest food, especially if they are rich in composition, which is typical for cauliflower. The amazing taste of the resulting dishes with low calorie content is a good start for correcting nutrition and losing weight.

Steamed food is very beneficial for the digestive system, it not only passes through it easily, but also improves its functioning. Do not underestimate the importance of dishes prepared in a double boiler for the prevention of many diseases. It is not for nothing that dishes from this diet are included in other therapeutic diets.

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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 sausage.

For cooking cabbage in a steamer we need:

4 leaves of young cabbage,

250 g minced meat or sausage,

300 g tomato,

2 onions,

1 tbsp. spoon of olive oil,

1 clove of garlic,

salt, black pepper to taste.

Cabbage in a steamer. Recipe: How to cook

Cabbage in a steamer. Recipe

Select 4 large leaves from cabbage. Wash the cabbage leaves.

Place them on the bottom tray of the steamer and the tomatoes on the top tray. Cook for 10 minutes.

Remove the cabbage leaves and tomatoes and let them cool.

Lay out the cabbage leaves, put minced meat or sausage on them and roll them into an envelope. Like cabbage rolls.

Place them on the bottom tray of the steamer and steam for 20 minutes.

Prepare sauce from tomatoes:

Peel the tomatoes and grind them.

Pour oil into a frying pan, add chopped onion and chopped garlic, stir.

Add crushed tomatoes and black pepper. Fry over low heat for 10 minutes.

Serve the stuffed cabbage to the table, pouring tomato sauce over it.

– a tasty low-calorie dish that is easy to prepare. Beneficial features and the unusual taste of the dish are provided by the natural qualities of the vegetable. Cauliflower in a steamer is cooked directly by steam, preserving the valuable substances and fragile tenderness of the inflorescences. Cauliflower exceeds white cabbage in protein content by 1.5-2 times, ascorbic acid 2-3 times. The nutritional value due to the high content (mg/100 g of raw material) 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 and frozen vegetables are suitable for this dish. Cooking times for fresh and frozen cabbage are comparable. When cooking frozen vegetables, it takes time to defrost. Fresh vegetables taste better, but require more time to prepare.

Cauliflower is prepared in a double boiler as an independent vegetable dish and as a side dish for meat, poultry, and fish dishes. If you are on a strict diet, you can serve cauliflower on its own without any flavorings. The dish is suitable for gentle diets, weight loss diets, healthy food and baby food. Various sauces diversify the taste. Dietary options are preferred. Simple dietary options for dressings: a mixture of chopped herbs with unrefined extra virgin olive oil, low-fat sour cream or yogurt, low-fat cheese. The photo shows cauliflower cooked in a steamer without dressings or sauces, ready to serve.

Ingredients

Cauliflower - 1 head (1 package of fresh frozen vegetables)
Salt, pepper to taste

Cauliflower in a steamer - recipe

We clear the cabbage head of leaves. Rinse thoroughly with cold water.
Using a knife, carefully separate the florets into the desired size.
Place the prepared inflorescences on the main baking sheet of the steamer.
Place the finished frozen food on a baking sheet without defrosting. To save energy, frozen vegetables can be defrosted before cooking. Cooking time will be reduced by about three times.
Salt the laid out inflorescences a little. Pepper if desired. You should add salt carefully if dressings and sauces contain salt.
Cauliflower cooks in a double boiler for 15 minutes. Pre-defrosted vegetables are ready in 7 minutes. The cooking time is selected individually: it depends on the power of the kitchen appliance and the electrical network of the house. The readiness of the dish is traditionally checked with a knife or fork.
Serve steamed cauliflower without additives, with a mixture of chopped greens with low-fat sour cream or yogurt, unrefined extra virgin olive oil, grated low-fat hard cheese. Various creamy sauces and egg dressings are suitable. Preference should be given to dietary low-calorie options for dressing the dish. We prefer olive oil.