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Cabbage schnitzel

Cabbage Schnitzel

It's best to use young cabbage—the schnitzels come out more tender. Cabbage really does turn up in the most interesting dishes. I used to think cabbage schnitzels were made from finely chopped cabbage, like cabbage patties, but it turns out they're more interesting than that. Anyone who loves green cabbage should enjoy this.

Maria

Recipe author

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Composition / ingredients

Servings:

Breadcrumbs

100

Vegetable oil

100

Flour

Cabbage (small, young)

Eggs

Salt

Ground black pepper

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 33 % 8 g

Carbohydrates 54 % 13 g

148 kcal

GI: 38 / 0 / 62

Cooking method

Cooking time: 45 min

Step 1:

Gather your ingredients. To make cabbage schnitzels you'll need: a small head of cabbage (I made a half batch, so I have only 1/2 a head). For the egg wash: egg, salt, and pepper. For breading: flour, breadcrumbs, and salt. Plus vegetable oil for frying.
Step 2:

Put the head of cabbage in a deep pot. Add water until it's fully covered.
Step 3:

Set the pot over the heat and bring the water to a boil. Cook the cabbage for about 3 minutes, then drain.
Step 4:

Cool the cabbage and cut it into 8 wedges, making sure each wedge keeps a piece of the core—otherwise the leaves will fall apart.
Step 5:

Combine the eggs with 1/2 tsp of the salt and the ground pepper.
Step 6:

Whisk well. The salt should dissolve completely.
Step 7:

Mix the remaining 1/2 tsp salt into the flour.
Step 8:

Dredge each cabbage wedge in the flour.
Step 9:

Then dip it in the beaten eggs.
Step 10:

And coat it all over in breadcrumbs.
Step 11:

Heat the vegetable oil in a skillet and fry the cabbage schnitzels for 6–8 minutes per side, until a golden, crisp crust forms.
Step 12:

Transfer the schnitzels to a paper-towel-lined plate to blot the excess oil. Serve right away. Enjoy!

Here's another way to make schnitzels from a whole cabbage. If you have a whole head, boil it first—3–5 minutes from the time the water boils, or longer if you want the leaves soft rather than crisp. Cut out the core, then separate the head into individual leaves. Lightly pound each leaf with a mallet and fold it into an envelope. Dredge those envelopes in flour, dip in egg, coat in breadcrumbs, and fry. You'll get more or less the same result, but in a shape more familiar for schnitzels. The nice thing about this method is that you can tuck a filling inside the envelope—slices of cheese and a little chopped herbs, for instance.