Cabbage schnitzel

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Ingredients for making cabbage schnitzel

cabbage 1 pc
spices to taste
breadcrumbs to taste
vegetable oil 4 tbsp. spoons to taste
salt to taste

Main Ingredients Cabbage
Serving 4 servings
World Cuisine

Inventory:

pan, pan, cutting board, stove, plate, kitchen hammer

Cooking cabbage schnitzel:

Step 1. Prepare the products.

First we need to wash our cabbage in warm water. Then we remove the stump (if you love it, you can clean it and eat it - I always do that :)).

Step 2. Initial processing.

Next, we need to boil the cabbage quite a bit. One minute is enough for someone - so that the cabbage is elastic, does not break. But I cook cabbage leaves for about 15 minutes. I put cabbage leaves in hot water, bring to a boil and cook for about 10 minutes. Then I turn them over, add salt, add spices and cook for another 5 minutes.

Step 3. We beat off the cabbage leaves.

We get the cooked cabbage leaves - in 15 minutes they have already been cooked and they do not need to be cooked or catch scraps throughout the pan))). Now we need to carefully beat off our boiled leaves with a kitchen hammer. I advise you to beat off only the thick parts of cabbage leaves. Then we take one cabbage leaf and wrap a smaller one in it.

Step 4. Fry.

Next, dip the resulting schnitzels in water (I use cabbage broth), and then in the breadcrumbs. Pour the sunflower oil into the pan and put the schnitzels in the pan. We fry on low heat, and turn over as soon as they are browned. For example, I like them to be well-fried, so I keep them a little longer.

Step 5. Serve the cabbage schnitzel.

For example, I love it with sour cream :) I spread it in a common dish, and there everyone already picks up on a plate who will eat how much. Enjoy your meal!