Varză pane (Romanian fried cabbage)

Name: Varză pane (Romanian fried cabbage)
Ingredients: 1 medium cabbage (about 1 kg); 1 teaspoon salt; 4 eggs; 4 tablespoons flour; 300 ml oil

Salad - Varză pane (Romanian fried cabbage) by Stela F. - Recipia

Varză pane, Romanian fried cabbage slices, are dipped in egg and flour and fried until the edges turn golden. The crust stays light, and the cabbage in the middle softens in the pan if the slices are cut thinly. I choose a compact head with tightly packed leaves, which is easier to cut into whole slices. Preparation: 20 minutes. Cooking: 27 minutes. Total time: 47 minutes. Servings: 4. About 830 kcal and 9 g of protein per serving.

Ingredients

1 medium cabbage (about 1 kg)
1 teaspoon salt
4 eggs
4 tablespoons flour
300 ml oil

Preparation

1. Cut the cabbage into slices as thin as possible. Sprinkle 1/2 teaspoon of salt over them. 2. Beat the eggs with 1/2 teaspoon of salt, then gradually mix in the flour. The mixture should be smooth, with no lumps. 3. Pour the oil into a deep frying pan and heat it for 3 minutes, until it shimmers on the surface. 4. Dip the slices in the egg and flour mixture. Fry them in batches, for about 24 minutes in total, turning them over on both sides until golden. 5. Lift the slices onto a paper towel.

Notes

Choose a compact head with tightly packed leaves; a very loose one comes apart more easily when you cut it. With a large cabbage, the outer slices can be wide and harder to turn, so cut them as evenly as possible. If moisture appears on the surface after salting, pat it dry before dipping the slices in the batter, so the crust doesn’t slip off. Compared with a vegetable schnitzel, you can taste the cabbage leaves more here, and the crust is thinner. Turning the slices is the part many people rush; wait for the first side to brown before sliding the spatula underneath. Serve with a fresh, simple tomato or cucumber salad. For a gluten-free version, use 4 tablespoons of all-purpose gluten-free flour blend instead of the flour; the eggs are still included, so the dish isn’t suitable for someone with an egg allergy. Keep cooled slices in a container in the fridge for up to 3 days, though the crust softens in the meantime.