Bakery products

Cabbage Cupcakes

Ingredients for Making Cabbage Cupcakes

  1. Cauliflower 2 heads
  2. Chicken eggs 3 pieces
  3. Sour cream 20% fat 2 tablespoons
  4. Wheat flour 2-3 tablespoons with a hill
  5. Milk 1/2 milk
  6. Large potato 2-3 pieces
  7. Salt to taste
  8. Ground black pepper to taste
  9. Dried greens to taste
  10. Vegetable oil for greasing the baking dish
  • Main Ingredients: Cabbage, Potato, Eggs, Flour
  • Serving 7 servings


Medium saucepan with a lid - 2 pieces, Cooker, Mashed potato, Kitchen gloves, Table spoon, Medium bowl - 2 pieces, Cutting board, Knife, Cupcake pan, Oven, Mixer or hand whisk, Skimmer, Serving dish, Confectionery tassel

Cooking Cabbage Cupcakes:

Step 1: prepare the potatoes.

Using a knife, peel the potatoes and, after that, thoroughly rinse them under running water. We spread the vegetable on a cutting board and cut into medium-sized pieces. We shift the potatoes into a medium pan, fill it with ordinary cold water so that the liquid completely covers the component and put the container on medium heat. When the water boils, remove the foam formed on its surface with a slotted spoon, make the fire less than average and cover the pan with a lid. Cook the vegetable for 30-40 minutes until it becomes soft and boiling. Immediately after that, turn off the burner. Holding kitchen pots with a slightly open lid, drain all the liquid from the potatoes into the sink.

Now, using the flea crush, crushed the boiled component until it becomes uniform in consistency. Set the mashed potatoes aside so that it cools down to room temperature.

Step 2: prepare the cauliflower.

Cauliflower needs to be sorted into inflorescences. To do this, cut the head of cabbage at the base and after - with clean hands, we take apart the vegetable. We spread the component in a medium bowl, add it a little and fill it completely with ordinary cold water. Set aside so that the cabbage is infused for 10 minutes. After the allotted time, drain the water, and wash the vegetable under running water.

We transfer the inflorescences to a free pan, fill it with ordinary cold water so that it covers the cabbage and put the container on medium heat. As soon as the water boils, make the fire less than average, cover the pan with a lid and cook the vegetable for 5 minutes. After the allotted time, turn off the burner and, using a slotted spoon, transfer the inflorescences back to the bowl. Set aside so that they cool slightly.

Step 3: prepare the test mixture.

Break eggs into a free bowl, add sour cream with a tablespoon, as well as salt and black pepper to taste. Using a mixer or hand whisk, beat all the ingredients until a homogeneous mass is formed. Attention: when using a mixer, be sure to whisk everything at medium speed for 1-2 minutes. After that, add milk, flour and again whisk everything until smooth. Important: flour needs to be added a little bit, while at the same time whipping everything with improvised inventory. This must be done so that lumps do not form in the test mixture and so that it turns out to be as thick as medium fat sour cream. Immediately after this we pour the dried dill into the mass, again we thoroughly beat and we proceed to the very process of preparing the dish.

Step 4: Cooking Cabbage Cupcakes.

Lubricate the cupcakes with a small amount of vegetable oil using a pastry brush. Then, using a tablespoon, lay a little mashed potato on the bottom. Attention: we must level it with a spoon so that the base of the cupcakes is subsequently dense and without holes. Now we spread several inflorescences and fill everything with the prepared test mixture. Put the muffin tins in the preheated oven to the temperature 200 ° C and bake for 15-20 minutes until the cupcakes are covered with a golden crust.

After the allotted time, with the help of kitchen tacks we take out the molds and set aside to cool slightly. Everything, the baking is ready!

Step 5: serve the cabbage muffins.

Cabbage muffins do not stick to the mold, so we easily transfer them to a serving dish and we hasten to treat friends and relatives. These cupcakes are great relish with tea or coffee. Help yourself!
Good appetite!

Recipe Tips:

- In addition to cauliflower, you can add sausage or boiled chicken to the filling. Then the baking is even tastier and more satisfying.

- In addition to the spices indicated in the recipe, you can add other spices to your taste in the test mixture.

- Instead of cauliflower, you can put romanesco in cupcakes. This is a very beautiful Roman vegetable, which tastes no different from cauliflower, but at the same time, baking looks much more spectacular, like turrets.

- Wheat flour must be added to the test mixture in small portions so that the mass does not immediately thicken. In this regard, it is best to do it "by eye".