White Cabbage Schnitzels
by Editorial Staff
Recently I came across such a simple recipe for white cabbage schnitzels. Surprisingly, such a simple dish turned out to be quite tasty. It is also very budgetary, which I also liked.
Cook: 50 min.
Servings: 7
Ingredients
- White cabbage – 300 g
- Chicken eggs – 2 pcs.
- Flour – 1 tablespoon.
- Bread crumbs – 100 g
- Vegetable oil – 50 g
- Salt – 1 tablespoon
Directions
- Cut the head of cabbage into slices so that a segment of the stump remains on each slice. It will not let the schnitzel fall apart and will retain its shape.
- Boil water in a saucepan, salt, and lower the blanks for schnitzels into it. Cook for about 3-5 minutes. Avoid boiling vigorously. (It is better to take a pot wide, but not high so that the cabbage pieces fit freely there, and you can see that they retain their shape.)
- We take the slightly boiled cabbage out of the water and put it on a plate so that it cools.
- In the meantime, the cabbage is cooling down, prepare the batter for it. Break eggs into a bowl, add salt, stir.
- Now add flour and mix thoroughly with the egg mass.
- In the finished batter, alternately lower the pieces of cooled cabbage, soaking it with batter on both sides.
- Then we put the same pieces on a plate with bread crumbs so that they become completely covered with them.
- Heat vegetable oil in a pan and fry 2 schnitzels each. Try not to fry too much, because the cabbage is young, and we also boiled it beforehand, so fry only lightly for color and light crust.
- When the schnitzels are browned on one side, turn them over, and continue to fry.
- Layout the fried schnitzels on paper napkins or a towel to remove excess oil. We’re trying to cook a healthy dish, right? 🙂
- Ready cabbage schnitzels are immediately served. They are very tasty with sour cream. You can safely cook them more because even the next day cold they are also tasty. Enjoy your meal!
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