The video transcription details a recipe for cabbage croquettes taught by a Japanese chef. The process begins with boiling sliced cabbage for 15 minutes, then finely chopping it. Separately, onions are finely chopped and sautéed in vegetable oil. Two carrots are peeled, grated, and added to the pan, followed by a grated zucchini. The sautéed vegetables are seasoned with salt and black pepper. These sautéed vegetables are then combined with the chopped boiled cabbage in a bowl. Flour and grated cheese are added to the mixture. Two eggs are broken into the bowl, and the mixture is seasoned with salt, black pepper, and oregano. The ingredients are mixed well. Hands are greased with olive oil, and the mixture is shaped into round croquettes. Finally, the croquettes are fried in hot vegetable oil for 4 minutes per side until they achieve a crispy crust and a juicy interior. The speaker expresses that this method has become their preferred way of cooking cabbage.

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A famous Japanese chef taught me, "If you place the cabbage slices in boiling water and boil for 15 minutes, chop the boiled cabbage finely. Chop the onion finely. Sauté in a pan with vegetable oil. Peel two carrots. Grate and add to the pan. Add a grated zucchini. Season with salt, black pepper. Put the sautéed vegetables in the bowl with the cabbage. Add flour. Grated cheese. Crush the garlic with a press. Break two eggs. Season with salt, black pepper, oregano. Mix well. Grease your hands with olive oil. Shape into round croquettes. Heat the vegetable oil. Fry the croquettes for 4 minutes. Fry the croquettes on the other side. You will get a crispy crust and juicy interior."

And since that day, I've never cooked cabbage any other way.

A Brilliant Trick to Cook Cabbage

A famous Japanese chef taught me, "If
you place the cabbage slices in boiling
water and boil for 15 minutes, chop the
boiled cabbage finely. Chop the onion
finely. Sauté in a pan with vegetable
oil. Peel two carrots. Grate and add to
the pan. Add a grated zucchini. Season
with salt, black pepper. Put the sauteed
vegetables in the bowl with the cabbage.
Add flour. Grated cheese. Crush the
garlic with a press. Break two eggs.
Season with salt, black pepper, oregano.
Mix well. Grease your hands with olive
oil. Shape into round croettes. Heat the
vegetable oil. Fry the croettes for 4
minutes. Fry the croettes on the other
side. You will get a crispy crust and
juicy interior. And since that day, I've
never cooked cabbage any other way.

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A Brilliant Trick to Cook Cabbage

Transcription