TOP 4 recipes with a photo of making white cabbage schnitzel at home. Culinary tips and secrets. Video recipes.
Classic schnitzel is a thin slice of beef, pork or veal fried in bread crumbs. However, it can be prepared not only from meat. By the same principle, we suggest roasting cabbage. Who would have thought that cabbage can be delicious not only in borscht or salad. It makes delicious and crunchy schnitzels. This is a budget but delicious treat. And thanks to the short-term heat treatment of cabbage, almost all useful properties and vitamins are preserved in the leaves. In addition, this is not a troublesome dish, it is easy to prepare, and everyone can handle it. In this article, we will find out the TOP-4 recipes for how to cook delicious cabbage schnitzel.
Culinary tips and secrets
- For the recipe, you can use young heads of cabbage and leaves of late varieties of white cabbage, as well as cauliflower and Beijing cabbage.
- For cabbage schnitzel, a slightly wilted vegetable is suitable, from which a crispy salad will not turn out.
- Schnitzel cauliflower is usually chopped finely and chopped or schnitzel is prepared as thin pancakes.
- Peking cabbage schnitzel does not require pre-boiling the leaves. They can be fried right away, and, if desired, filled with cheese filling.
- Schnitzel from cabbage is served as a side dish for main meat or fish dishes.
- Also, the dish is delicious to use with cheese, garlic or sour cream sauce.
Schnitzel from young white cabbage in a crispy breading
An easier way to prepare cabbage schnitzel using a young head of cabbage weighing up to 500 g. Such slices are boiled, breaded and fried faster.
- Caloric content per 100 g - 59 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- Young white cabbage - 500 g
- Eggs - 4 pcs.
- Butter or vegetable oil - for frying
- Salt to taste
- Ground black pepper - a pinch
- Bread crumbs - 100 g
Cooking schnitzel from young white cabbage in a crispy breading:
- Wash the young cabbage, remove the top leaves if they are dirty and cut into 6-8 segments. Cut the whole stump, leaving only a small strip. If you cut it off completely, then the pieces will fall apart and will not come out whole.
- Pour cold water into a saucepan, salt and bring to a boil. Then dip the prepared cabbage pieces into it and cook for 5 minutes.
- Using a slotted spoon, carefully remove the cabbage pieces from the boiling water and cool.
- Break the chicken eggs into a bowl, add salt with pepper and a whisk, beat well until smooth.
- Dip the cabbage slices in the egg mass and quickly transfer them to a bowl of bread crumbs.
- Dip the cabbage slices so that they are covered with breadcrumbs on all sides.
- Repeat the procedure. Dip the cabbage again in the egg and then in the breadcrumbs for a nice and dense breading.
- Melt the butter in a frying pan, add the cabbage and fry on both sides until golden brown.
- Serve the young white cabbage schnitzel with sour cream hot or cold.
Cabbage leaf schnitzel with cheese filling
Schnitzel made from cabbage leaves with cheese filling is an unusual and spicy dish. If you want to prepare a dietary meal, then remove the cheese from the composition. Then this delicious culinary recipe is suitable for baby and diet food, as well as for those who wish to lose weight.
Ingredients:
- Cabbage leaves - 3 pcs.
- Eggs - 1 pc.
- Hard cheese - 100 g
- Wheat flour - 3 tablespoons
- Salt to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Cooking cabbage leaf schnitzel with cheese filling:
- Wash the cabbage and dry it with a paper towel. Gently remove the leaves from it and blanch them in boiling water for a few minutes or cook in the microwave. The process is similar to preparing cabbage for stuffed cabbage.
- Cut or beat the hard part on the sheet with a kitchen hammer.
- Grate the cheese on a medium or coarse grater and place on a cabbage leaf. Fold it in half, add some cheese filling again, and fold it in half again to shape the schnitzels.
- Beat eggs with salt and pepper, and dip the prepared products in them.
- Transfer the cabbage blanks to a bowl of flour and turn over several times so that the cabbage is well breaded.
- Send the cabbage schnitzel to a hot skillet with vegetable oil.
- Fry it on both sides until golden brown.
- Place the cabbage schnitzel on a paper towel to absorb the excess oil.
Cabbage schnitzel in lezon
Cabbage schnitzels in a crispy, ruddy breading are a healthy and tasty summer dish that is easy and quick to prepare. If desired, add spices and herbs to the ice season, then the appetizer will acquire an additional taste and aroma.
Ingredients:
- White cabbage - 500 g
- Eggs - 2 pcs.
- Water - 1 tablespoon
- Bread crumbs - 50 g
- Vegetable oil - for frying
- Wheat flour - 50 g
- Salt to taste
Cooking cabbage schnitzel in leison:
- Peel the cabbage from the upper limp leaves, cut the stalk, leaving a small part so that the leaves do not break up, and dip it in boiling salted water.
- Cook the cabbage until half cooked. Then transfer to a colander and leave to drain the water. Cool the head of cabbage and disassemble into inflorescences. Beat the dense cuttings on the leaves with a kitchen hammer, fold two sheets together and give an oval shape. If you wish, you can place any filling between the leaves: cheese shavings, a slice of tomato, nuts, etc.
- Prepare a lion. To do this, whisk the eggs with water.
- Put the cabbage leaves in the flour and turn over several times. Then soak them in a lezon and bread on both sides in ground breadcrumbs.
- Place the schnitzels in a hot skillet with oil and fry until golden brown over medium heat.
Garlic cabbage schnitzel
Garlic schnitzel from young cabbage turns out to be especially tasty and appetizing. If you take a winter variety, then pre-boil the cabbage for 3 minutes. Such a dish can be prepared in any season, and it can be served deliciously hot or cold.
Ingredients:
- Sour cream - 1 tablespoon
- White cabbage - 500 g
- Eggs - 1 pc.
- Garlic - 0.5 cloves
- Dill - a few twigs
- Salt to taste
- Ground bread crumbs - 50 g
- Ground black pepper - to taste
- Butter - 2 tablespoons
Cooking garlic schnitzel from cabbage:
- Remove the top leaves from the cabbage, cut the head of cabbage into 4 pieces and cut the stump.
- Dip the cabbage in salted boiling water and cook for 5 minutes until moderately soft.
- Discard the cabbage in a colander to drain the water.
- Whisk the egg lightly, season with salt and pepper. Add garlic, passed through a press with finely chopped dill, and mix.
- Dip each cabbage leaf in egg mass and roll in breadcrumbs.
- Heat the butter in a saucepan and fry the leaves on both sides for 3-4 minutes until golden crisp.
