Very light and tasty croutons with wild garlic and Chinese cabbage. Cooking will take very little time, and the result will delight all eaters. Step-by-step recipe with a photo. Video recipe.
Finally, the long-awaited green leaves appeared on the market, resembling lily of the valley leaves in shape, and wild garlic in taste. Cooking from this succulent plant is a pleasure. Traditionally, wild garlic is combined with cucumbers, boiled eggs, cheese, sausage, poultry, other herbs, etc. Also, wild garlic with a leaf of Peking cabbage is a good friend. Even a small amount of wild garlic with its taste and aroma will transform any appetizer, giving it spicy garlic notes.
To diversify the spring menu, I suggest making croutons with wild garlic and Chinese cabbage. They are usually prepared in spring, when the first wild garlic appears. Since this useful plant is not grown in greenhouses, but harvested in the forest, therefore it appears on the markets only in spring. Young wild garlic is especially tasty, it does not taste too harsh. If you use white cabbage instead of Chinese cabbage, it should be young with thin and soft leaves. You can replace cheese with boiled chicken eggs. They also add nutritional value to your meal.
See also how to make toasts with wild garlic, nuts and beets.
- Caloric content per 100 g - 159 kcal.
- Servings - 3
- Cooking time - 15 minutes
Ingredients:
- Chinese cabbage - 2 leaves
- Cheese - 70 g
- Green onions - a few feathers
- Ramson - 8-9 leaves
- Bread - 3 slices
- Olive oil - 1-2 tablespoons
Step-by-step preparation of toast with wild garlic and Chinese cabbage, recipe with photo:
1. Remove the required number of leaves from the head of Peking cabbage, wash and dry with a paper towel. You do not need to wash the entire head of cabbage if you do not plan to use it right away, otherwise it will wither. Chop the kaputa into thin slices. Be sure to shred leaves with a dense white base, because this is where the maximum amount of vitamins is contained.
2. Wash wild garlic leaves, dry with a cotton towel and cut into small pieces.
3. Wash green onions, dry and chop finely.
4. Cut the cheese into strips, bars or any other shape.
5. Place all food in a bowl.
6. Season salad with salt, drizzle with olive oil and stir well.
7. Cut the bread into equal sized slices, about 1 cm. Heat a clean, dry skillet and place the slices of bread on the bottom of the pan. Dry them on both sides until golden and crispy.
8. Place the wild garlic and Chinese cabbage filling on the croutons. Sprinkle sesame seeds over the appetizer if desired and serve immediately. It is not customary to cook such a dish for future use, because the bread from the filling will get wet and lose its crispy texture.
See also the video recipe on how to make fried Chinese cabbage rolls.
