Cabbage divided into small, flat florets (too large to work inside the raw), the remains of cabbage can be wrapped in plastic and put into the refrigerator, then cook a soup, a casserole, or something else. The rest of the florets in a pot with boiling salted water, boil until tender 7 minutes, but not to overcook so that the cabbage does not crunched on the teeth. Then the cabbage drain in a colander and give drain off water and cool.

Milk mixed with soda, eggs, salt and flour, stir to avoid lumps, the dough consistency as sour cream.

Cabbage sprinkle, lightly, with salt and pepper as desired.

Heat the oil, dip blossoms in batter, fry until Golden brown, ready to put the cabbage on a paper towel.