White cabbage schnitzel. White cabbage schnitzel Cabbage schnitzel

The variety of recipes for cabbage dishes is sometimes simply amazing and makes you immediately run to the kitchen to cook. I’m sharing with you a proven recipe for a hot appetizer (or maybe a full second course) - try schnitzels made from young cabbage. Crispy crust, tender and fragrant leaves - simple, quick and very tasty.

To prepare such schnitzels, you will need young white cabbage, one small head of cabbage (mine weighs 800 grams). You can easily make your own breadcrumbs using this recipe. It is not necessary to use the highest grade wheat flour - any flour is suitable for breading.

When finished, you get 8 fairly large rosy cabbage schnitzels. Serve them hot - we find it best with sour cream or tomato sauce. An accompaniment of fresh aromatic herbs is always welcome. By the way, the site also has another excellent version of cabbage schnitzel, but with filling (melted cheese) -.

Ingredients:

(1 piece ) (100 milliliters) (100 grams) (2 pieces ) (50 grams) (1 teaspoon) (1 pinch)

Cooking step by step:

To prepare cabbage schnitzels, we will need the following ingredients: young white cabbage, refined vegetable (I use sunflower) oil, chicken eggs (large), wheat flour, breadcrumbs, salt and ground black pepper. If you wish, you can add dry garlic to the breading if you like (I didn’t add it because I don’t particularly like the cabbage-garlic combination).

First you need to prepare the cabbage, and this can be done in 3 simple ways. First of all, boil in salted water. We cut the head of cabbage into 8 equal parts so that each segment gets part of the stalk. Otherwise, the cabbage slices simply won’t stick together and will fall apart. Everyone likes their own degree of softness, so cook according to your taste - let it simmer for 2 minutes, and then check. The second way to soften cabbage is closer to me - steam it in the microwave! We take a head of cabbage, remove the limp or damaged leaves, put it in a bag and tie it tightly. Depending on the weight of the head of cabbage, the time may be needed differently. For a young one (weighing 800 grams), 5 minutes at the same power that you heat food is enough. That is, you just put the cabbage in a bag in the microwave and cook it there on the Warm program. The third option is to freeze the head of cabbage (overnight), then the leaves will become soft after thawing.

When the cabbage is soft enough, cut the head of cabbage into 8 pieces along the stalk. I like the cabbage to have a crunch in the finished schnitzels, so I don’t let it soften too much.

Pour 50 grams of wheat flour onto a flat dish, add half a teaspoon of salt, and mix. Bread the cabbage wedges in salted flour.

Without cabbage it is difficult to imagine not only Russian, but also many other cuisines of the world. A healthy and tasty vegetable is also quite affordable for any budget. And during Lent, cabbage is absolutely irreplaceable.

I’ve been wanting to make cabbage schnitzel for a long time, but somehow I never got around to it. I thought it was too simple and not very tasty. However, this time I opened a cookbook from my home collection and came across a schnitzel recipe. For me, this dish opened up in a new way and seduced me, first of all, because it is dietary.

I took the plunge and did everything as the recipe said. Our family was very pleased with the result. Even my daughter, who is picky when it comes to food, ate the dish with pleasure. Therefore, I confidently recommend that you prepare cabbage schnitzel. It is best served with sour cream or, as in my case, with.

Recipe Information

Cooking method: blanching, frying.

Total cooking time: 40 min.

Number of servings: 6 .

Ingredients:

• white cabbage – 1 pc.
• eggs – 2 pcs.
• breadcrumbs
• vegetable oil
• salt.

How to cook:

1. 
   Wash the cabbage and cut out the stalk.
2. Place the whole cabbage in boiling salted water in a large saucepan to blanch. But there is a drawback to this cooking method. The upper leaves become soft, while the inner leaves remain hard. Therefore, you should gradually remove them when ready. There is no need to overcook, it is important that the cabbage is still slightly crunchy. If you can carefully remove the leaves from raw cabbage, simply remove them and send them to blanch. It will be faster this way. But my leaves break when I separate them raw.
3. 
   After cooking the cabbage, you need to cool it to make it easier to work with.
4. 
   Separate the leaves and lay them out to dry a little. We cut off the thick veins, leaving the leaf intact.
5. 
   We fold each envelope as in the photo.
6. 
   Roll in flour.
7. 
   Then dip in egg and salt. Determine the number of eggs depending on the situation. Don’t put a lot into the plate at once, but gradually as needed.
8. 
   And at the end we roll the future schnitzel in breadcrumbs. By the way, here is a recipe for making them yourself.
9. 
   Place in a heated frying pan with vegetable oil and fry on one side first until golden brown.
10. 
    Turn the products over and fry on the other side.
11. Cabbage schnitzel turns out beautiful, golden brown, crispy and very tasty, especially when served hot or warm.

Note to the owner:

• The good news is that this vegetable dish can be prepared all year round, because cabbage is always available.
• Prepare Bechamel sauce for schnitzel and enjoy the extraordinary taste of this dish.
• You can blanch cabbage leaves not only in a saucepan with water, but also steam them in a slow cooker or double boiler. You can also fry schnitzels in a slow cooker using the “Frying” mode.

Preparation

The best addition to the finished cabbage delicacy would be homemade sour cream, creamy, mushroom or cheese sauce, as well as any cheese. With the last product you can bake cabbage schnitzel in the oven.

• 
  

  To prepare cabbage schnitzels, start by preparing the cabbage. Separate the leaves from the head of cabbage, then rinse them under running water and boil in two liters of water. To add flavor to the preparation, dissolve a small amount of table salt in water. The cooking time for the leaves is no more than two minutes. After this, the cabbage is taken out and cooled, and the broth is poured out.

• 
  

  To prepare the batter, beat chicken eggs with a pinch of table salt and a small amount of ground black pepper. Then measure out the required amount of breadcrumbs. Beat off the thickening at the base of the cabbage leaves with a wooden mallet or cut off with a sharp knife. This will help you roll the cabbage schnitzels into “envelopes” without creases, as shown in the photo.

• 
  

  Prepare diet cabbage schnitzels for frying in the following order: dip the rolled leaf first in a beaten chicken egg and then in breadcrumbs. After this, dip the sheet again in the egg and again in the bread crumbs. Immediately place breaded cabbage schnitzels in a well-heated thick-walled frying pan with vegetable oil. It is important to take into account the fact that the preparations are dipped into the fat only after it is hot, because otherwise the crackers may crumble, and the delicacy runs the risk of never becoming golden brown. Fry the cabbage schnitzels for two minutes on each side. For diabetics, we recommend baking this dish in the oven.

• 
  

  That's the whole step-by-step recipe with photos for preparing a delicious cabbage dish at home. Remove the finished schnitzels with a spatula and place on paper towels. Leave the “envelopes” on the paper for a few minutes. During this time, excess oil will drain and be absorbed into the substrate. Serve the cabbage schnitzels warm. Bon appetit!

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Step-by-step recipes for making cabbage schnitzel with ham, cheese and spices

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

3 gr.

Carbohydrates

62 kcal.

Option 1: Classic cabbage schnitzel recipe

Traditionally, schnitzels are made from meat. You can fry the pieces whole, chop them or grind them into minced meat. But there are variations of the dish for vegetarians that will appeal even to lovers of juicy pork. Try making schnitzel from cabbage leaves. Both young and old vegetables are suitable for this recipe. In the second case, you will need to boil the leaves a little longer until they become soft.

Ingredients:

• 1 head of cabbage;
• A bunch of dill;
• 5 cloves of garlic;
• Oil for frying - 50 ml;
• 2 eggs;
• Salt, spices.

Step-by-step cabbage schnitzel recipe

Wash the cabbage thoroughly. Get rid of damaged leaves and cut out the head. Place a pan of salted water on the fire and wait until it boils.

Place cabbage leaves in boiling water. Cook them for no more than three minutes (about 5 if you use old cabbage).

Place all the leaves on a wooden surface. Fold each one in half. If the cabbage is a little tough, beat it with the flat side of a hammer.

Squeeze the peeled garlic cloves into a small bowl. Add to them a tablespoon of vegetable oil, salt and spices. Wash the dill and chop it very finely.

Brush half of each cabbage leaf with garlic paste. Sprinkle the workpieces generously with chopped dill. Fold them in half so that the filling is inside.

Break the eggs into a bowl. Add just a little salt and pepper to them, whisk thoroughly.

Heat a frying pan with the remaining oil. Dip each cabbage piece into the egg mixture. Hold the leaves there for a little while so that the batter ends up inside the pieces.

Fry the schnitzels on both sides in a hot frying pan. Each preparation will take no more than 5 minutes.

You can simplify the recipe by preparing schnitzel only from breaded cabbage. But with the filling the dish turns out much tastier and more aromatic. It is often served with various sauces based on sour cream, yogurt or tomato puree.

Option 2: Quick recipe for schnitzel made from young cabbage

There is a simplified recipe for schnitzels, but it is only suitable for young cabbage. Here we will not add filling or separate each leaf, we will simply chop the vegetable into large pieces. It is better to choose a small head of cabbage to make cutting it more convenient.

Ingredients:

• Young cabbage - ½ head;
• Breadcrumbs - 100 g;
• Oil - 30 ml;
• Sour cream - 70 g;
• 2 eggs.

How to quickly cook schnitzel from young cabbage

Place a pot of water on the stove in advance. Add a pinch of salt to it and bring to a boil.

Rinse the cabbage and dry it with paper towels. Remove the top few leaves. Cut the remaining part of the head of cabbage into small slices. Their thickness should be no more than 2 centimeters. There is no need to throw away the stalk; it is what will hold the leaves during frying.

Carefully place the cabbage slices into the boiling water. Keep them there for no more than three minutes, then remove them using a slotted spoon. You can place the pieces in a colander to get rid of excess liquid.

While the cabbage is cooling, prepare the breading. Pour the crackers into one plate and beat the eggs and salt into another.

Pour oil into the frying pan and heat it thoroughly. Dip each schnitzel first into the egg mixture, then into the breadcrumbs. Fry them for 3 minutes on both sides. You can make a double layer of breading if you have time for it. Before serving, pour sour cream over the fried cabbage.

For a very quick preparation, use store-bought breadcrumbs. But next time, be sure to try making them yourself. It's very simple, you just need to grind the dried pieces of bread with a blender, then add spices and salt to them. This product will turn out to be much tastier and of higher quality than in the supermarket.

Option 3: Cabbage schnitzel with cheese

Cabbage goes well with cheese. This vegetarian recipe uses Adyghe, but you can use any other variety at your discretion. To enhance the taste, add aromatic spices.

Ingredients:

• Flour - 30 g;
• Semolina - 20 g;
• Cheese - 200 g;
• Sour cream - 200 g;
• Oil - 50 ml;
• Cabbage - 300 g;
• Turmeric, curry, black pepper.

Step by step recipe

Wash the cabbage, wait until the liquid drains from it. Place the vegetable on a flat dish and microwave. Let it cook for 10 minutes on maximum power.

Pour cold water over the cabbage. Separate the soft leaves from the stalk. Return the solid part of the vegetable to the oven for a few more minutes.

Cut the cheese into thin slices. From the cabbage leaves, cut off the seal that was located directly next to the head of cabbage.

Pour some oil into the pan. Stir turmeric in it, fry Adyghe cheese on both sides. It should be browned. If you use regular hard cheese, you don't have to fry it.

In a deep bowl, combine sour cream with flour, salt and spices. Pour semolina onto a flat plate. You can use breadcrumbs instead.

Place a piece of cheese inside each cabbage leaf. Roll them into envelopes like cabbage rolls.

Return the frying pan to the heat and add the remaining oil. Dip each schnitzel in sour cream batter, then bread them in semolina. Fry the pieces on both sides for two minutes.

If you don't have a microwave, you can simply boil the cabbage in salted water, as in previous recipes. Vary the spices according to your taste. Sometimes a mixture of dry herbs, oregano, basil or rosemary is added to schnitzels. Fresh herbs would also be appropriate in this dish.

Option 4: Cabbage schnitzel with ham

This recipe will please meat eaters. Schnitzels with ham turn out unusually tender and juicy. You can use other sausages, chicken fillet or even minced meat. Fry or boil the meat in advance until cooked.

Ingredients:

• Cabbage - 1 kg;
• 7 eggs;
• Flour - 70 g;
• Ham - 100 g;
• Oil - 20 ml.

How to cook

Shred the cabbage. Boil it in salted water, then drain in a colander. After cooking the cabbage, vegetable broth remains in the pan. Don't throw it away right away. You can make an excellent soup using this liquid.

Beat eggs with flour and salt. Pour the chopped cabbage into the resulting mass, mix well.

Cut the ham into small cubes and add it to the rest of the ingredients. Stir until smooth, while heating the frying pan with oil.

With wet hands, form schnitzels from cabbage dough and place them in a hot frying pan. Fry for 4 minutes on each side over low heat. Be sure to cover the pan with a lid so that the cutlets are thoroughly baked.

It is not necessary to fry all the schnitzels at once. Some of them can be rolled in flour, placed in a container and frozen. Next time, to prepare dinner, all you have to do is dip the preparations in batter and put them in the oven.

Option 5: Gourmet cabbage schnitzel with mozzarella

Fans of original dishes will definitely appreciate these schnitzels with mozzarella. In this recipe they are not fried, but baked in the oven. Thanks to this, the dish turns out to be less calorie, without the taste of oil.

Ingredients:

• Head of cabbage;
• Mozzarella - 100 g;
• Oil - 10 ml;
• Flour - 100 g;
• Rusks - 100 g;
• 2 eggs.

Step by step recipe

Wash the cabbage, cut it into slices, as in the quick recipe. Boil in water with a little salt. The oven can now be turned on at 200°.

Wait for the cabbage to cool. Cut the mozzarella into thin slices. Divide the cheese between the cabbage leaves.

Beat eggs with salt and spices. Pour breadcrumbs and flour into different containers.

Dredge each schnitzel in flour, then dip in egg and breadcrumbs.

Grease a baking sheet with oil. Place all the preparations on it.

Place the schnitzels in the oven for half an hour. Do not move far from the stove, as you will need to periodically turn the workpieces over. When they are browned on all sides, you can remove the pan from the oven. Serve the dish hot, topped with sour cream.

Delicious schnitzels can be prepared not only from ordinary cabbage. Peking products are very tender. You can also boil broccoli or cauliflower florets, then finely chop them and form into cutlets.