Deep-fried cabbage with mille-feuille
Cabbage can be eaten raw, so it's fine even if it's not cooked all the way to the center. Fry it all at once at a high temperature.
How to make it
1
Cut the cabbage roughly into an oval shape. Roll it with fried seaweed cut into strips and attach the edges with flour glue.
2
Bake the flour, beaten eggs, and breadcrumbs in the order of flour, and fry in deep frying oil at 160-170°C. Once the coat is fox-colored, you can take it out.
3
Remove onto kitchen paper, drain the oil, and cut in half so that a layer of cabbage is visible.
4
Serve in a bowl and serve with the lemon cut into combs.
Ingredients for 3 people
-
- cabbage
- Appropriate amount
-
- Grilled seaweed
- A little
-
- Flour paste
- A little
-
- Used as flour flour
- A little
-
- Beat egg
- A little
-
- Bread crumbs
- A little
-
- Fried oil
- Appropriate amount
-
- For lemon
- A little
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