Directions
- 1Pour hot water into a Ziploc bag with thick cabbage slices and a pat of butter and let it sit for 15 minutes to soften everything up.
- 2Drain the cabbage in a sieve and chop it finely.
- 3Slice an onion and mushrooms thinly.
- 4Sauté the onion and mushrooms in a pan with a little vegetable oil with sliced zucchini until it softens and releases that earthy aroma.
- 5Transfer the sautéed mixture to a bowl with the chopped cabbage.
- 6Add a little flour, a few pressed garlic cloves, crack in the eggs, and sprinkle in grated mozzarella.
- 7Season with salt, black pepper, and oregano.
- 8Mix until the batter becomes thick and creamy.
- 9Transfer the mixture back into a Ziploc bag.
- 10Roll it flat with a rolling pin and use an oven rack to press even lines into the bag.
- 11Pop it in the freezer for 1 hour.
- 12Once set, cut them into strips.
- 13Peel off the plastic.
- 14Fry in vegetable oil over medium heat for about 3 minutes per side until they're golden brown and crispy.
Ingredients
- 1 small head Cabbage, sliced into thick rounds
- 4 pads Butter
- 1 Onion
- 1 cup Mushrooms
- 1 Zucchini
- 2 Eggs
- 0.5 cup All-purpose flour
- 3 cloves Garlic, pressed
- 1 cup Mozzarella cheese, grated
- Salt
- Black pepper
- Dried oregano
- Vegetable oil for frying
Tips
- The steaming process in the bag ensures the cabbage is tender and flavorful before frying.
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