Cabbage schnitzel

It is better to take young cabbage - schnitzels will turn out softer. What kind of interesting dishes will not come up with cabbage. I used to think that schnitzels are made from finely chopped cabbage, like cabbage cutlets, but it turned out that everything is more interesting. All lovers of white cabbage should like the dish.

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

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the ingredients. To make cabbage schnitzels, we will need: a small head of cabbage (I made half a portion, so I only have 1/2 head). For batter; egg, salt and pepper; for breading: flour, breadcrumbs and salt. Vegetable oil for frying.
Step 2:
Put the cabbage in a deep saucepan. Pour in the water so that it completely covers the cabbage.
Step 3:
Put the pan on the fire and bring the water to a boil. Cook the cabbage for about 3 minutes. Then drain the water.
Step 4:
Cool the cabbage head and cut it into 8 parts, trying to get a part of the stalk to each slice, otherwise the cabbage leaves will fall apart.
Step 5:
Combine eggs with 1/2 tsp salt and ground pepper.
Step 6:
Beat thoroughly. The salt should completely dissolve.
Step 7:
Mix the remaining ½ tsp salt with flour.
Step 8:
Pan each cabbage segment in flour.
Step 9:
Then dip in beaten eggs.
Step 10:
And roll on all sides in breadcrumbs.
Step 11:
Heat vegetable oil in a frying pan and fry cabbage schnitzels on it for 6-8 minutes on each side until a browned, toasted crust appears.
Step 12:
Transfer cabbage schnitzels to a dish covered with paper towels to remove excess fat. You can serve immediately. Enjoy your meal!

Another option for cooking schnitzels from whole cabbage. If you have a whole head, then you need to boil it first. The cooking time from boiling is 3-5 minutes. It can be longer if you want the leaves to be soft and not crunchy. Cut out the stalk. Next, you need to disassemble the head into separate sheets. Each sheet is lightly beaten off with a hammer and rolled into an envelope. And now these envelopes are rolled in flour, dipped in egg, pan in breadcrumbs and fried. As a result, you will get about the same thing, but in a more familiar form for schnitzels.

The beauty of this method of forming schnitzels is also that you can add stuffing to taste inside the envelope, for example, slices of cheese and a little chopped greens.