Calorie:   Not specified
   Time for preparing:   Not specified

  Cabbage has always been the favorite of all the hostesses, because of it you can cook a lot of dishes and nourish a large family. From the cabbage are excellent, meatballs, stuffed cabbage rolls, pies with stuffing, as well as schnitzels. You heard right, it was schnitzel. I have been cooking cabbage schnitzels for more than a year now and I dare to assure you that they are snapped up with a bang and everyone likes them very much. They are as tasty as. I will also advise you to cook such an unusual dish of ordinary white cabbage. Products will leave a minimum, but the family will remain full, as required. The main thing is that the family can be tasty, inexpensively fed. Sometimes the budget is limited, but the imagination should always help us out and helps us to prepare a masterpiece such as cabbage schnitzel from the simplest vegetables. Preparing this dish is simple, you will see it from our recipe with step by step photos.




- a head of white cabbage - 1 pc;
- chicken egg - 1-2 pieces;
- wheat flour - 100 grams;
- breadcrumbs - 100 grams;
- vegetable oil - for roasting;
- salt - to taste.

Recipe with photos step by step:

  A head of cabbage blanchiruyu. I boil water in the pot and blanch the cabbage in it. The water in the pan is well salted. I put the whole head in a container and after 3-5 minutes of boiling I separate the upper leaves with the help of a fork and a knife.




  I cool the cabbage leaves and cut off the part where the stalk was, that part will be hard. Also with this compacted part it will be inconvenient to fold the sheets.




  I twist the cabbage leaves into a roll, it turns out very easy, since the cabbage will be soft.




  I make breading from flour, roll rolls first in flour.






  After that, dip in a beaten egg. Eggs can be lightly salted so that the breading layer is slightly salty. Tasteless, fresh breading nobody will like it. If you wish, you can even pepper the egg mixture.




  And finally, put cabbage schnitzel in breadcrumbs to complete the breading. Croutons will add crisp to the cabbage.




  On the pan drip a little vegetable oil, spread cabbage schnitzels.




  I fry them until each side is golden.






Fragrant, crispy schnitzels are ready. I serve them quickly to the table.




  Bon Appetite!
  Try also

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

2018-06-24 Ekaterina Lyfar

Evaluation
  recipe

1874

Time
  (min)

Portions
  (person)

100 grams of ready meals

2 gr.

3 gr.

Carbohydrate

   5 gr.

62 kcal.

Option 1: The classic cabbage schnitzel recipe

Traditionally, schnitzels are made from meat. You can fry whole pieces, chop them or chop into minced meat. But there are variations of dishes for vegetarians, which will appeal to even lovers of juicy pork. Try to cook schnitzel from cabbage leaves. For this recipe will suit both young and old vegetable. In the second case, it will be necessary to boil the leaves a little longer so that they become soft.

Ingredients:

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

Step by step recipe for cabbage schnitzel

Wash the cabbage thoroughly. Get rid of spoiled leaves, cut heads. Put a pot of salted water on the fire, wait for it to boil.

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

Put all the leaves on a wooden surface. Fold each of them in half. If the cabbage got harsh, repel it with the flat side of the hammer.

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

Grease half of each cabbage leaf with garlic paste. Liberally sprinkle with chopped dill. Fold them in half so that the filling is inside.

Smash the eggs in a bowl. Add a little salt and pepper to them, whisk thoroughly.

Heat the pan with the remaining butter. Dip each piece of cabbage into the egg mass. Hold the leaves there for a bit so that the batter is inside the blanks.

Fry the schnitzels on both sides in a hot skillet. Each billet will take no more than 5 minutes.

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

Option 2: A quick recipe for schnitzel from cabbage

There is a simplified recipe for schnitzel, but it is suitable only for young cabbage. Here we will not add the filling or separate each leaf, just chop the vegetable into large chunks. It is better to choose a small head to make it easier to cut it.

Ingredients:

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

How to quickly cook sauteed cabbage schnitzel

Place a pot of water on the stove beforehand. Add a pinch of salt to it, bring to a boil.

Rinse the cabbage, wipe it with paper towels. Remove some top leaves. Cut the rest of the head into small slices. Their thickness should be no more than 2 centimeters. It is not necessary to throw away the stalk, it will hold the leaves during frying.

Carefully dip the cabbage slices into boiling water. Hold them there for no more than three minutes, then pull out with a skimmer. You can fold the workpiece in a colander to get rid of excess fluid.

While the cabbage is cooling, prepare the breading. Pour the crackers in one plate, whip the eggs with salt in another.

Pour the oil over the pan, warm it well. Dip each schnitzel first in the egg mixture, then in the crackers. Cook them for 3 minutes on both sides. You can make a double layer of breading, if there is time. Before serving, pour the roasted cabbage with sour cream.

For very fast food, use purchased breadcrumbs. But another time, be sure to try to cook them yourself. It's very simple, you only need to grind the dried pieces of bread with a blender, then add spices and salt to them. Such a product will be much more tasty and high-quality than in the supermarket.

Option 3: Cabbage Schnitzel with Cheese

Cabbage goes well with cheese. In this vegetarian recipe, Adyghe is used, but you can take any other variety at your discretion. To enhance the taste, add fragrant 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 it drains the liquid. Put the vegetable on a flat dish, send in the microwave. Let prepare 10 minutes at maximum power.

Fill the cabbage with cold water. Separate the soft leaves from the stalk. Return the hard part of the vegetable to the oven for a few more minutes.

Cut the cheese into thin slices. With cabbage leaves cut off the seal, which was located directly near the head of cabbage.

Pour some butter into the pan. Stir in it turmeric, fry the Adygei cheese on both sides. He should be reddened. If you use regular hard cheese, you can not fry it.

In a deep bowl, combine sour cream with flour, salt and spices. Pour the semolina on a flat plate. Instead, you can use breadcrumbs.

Put a piece of cheese inside each cabbage leaf. Roll them up in envelopes like stuffed cabbage.

Return the pan to the fire, add oil in it. Roll each schnitzel in sour cream, then breaded in semolina. Fry the blanks from both sides for two minutes.

If you do not have a microwave oven, you can simply boil the cabbage in salted water, as in previous recipes. Spices vary according to your taste. Sometimes in a schnitzel add a mixture of dried herbs, oregano, basil or rosemary. Fresh greens will also be appropriate in this dish.

Option 4: Cabbage Schnitzel with Ham

This recipe will appeal to meat eaters. Ham schnitzels are unusually tender and juicy. You can use other sausages, chicken fillet, or even minced meat. Fry or boil meat in advance.

Ingredients:

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

How to cook

Chop the cabbage. Boil it in salted water, then drain it in a colander. After cooking the cabbage, vegetable broth remains in the pan. Do not immediately pour it. On the basis of this liquid, you can cook a great soup.

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

Cut the ham into small cubes, add it to the rest of the ingredients. Stir until smooth, heat the pan with the oil in parallel.

Use wet hands to make cabbage dough schnitzels, put them on a hot frying pan. Roast for 4 minutes on each side on low heat. Be sure to cover the pot with a lid so that the chops bake well.

Do not immediately fry all the schnitzels. Some of them can be rolled in flour, folded into a container and frozen. Next time for cooking dinner, you just have to dip the blanks in a batter and send it to the oven.

Option 5: Gourmet Cabbage Schnitzel with Mozzarella

Fans of original dishes will definitely appreciate these mozzarella schnitzels. In this recipe they are not fried, but baked in the oven. Thanks to this dish is 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 a quick recipe. Boil in water with a little salt. The oven can already be turned on by 200 °.

Wait for the cabbage to cool. Slice the mozzarella thin plates. Spread the cheese between the cabbage leaves.

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

Roll each schnitzel in flour, then dip it in the egg and in the breadcrumbs.

Grease a baking tray with butter. Put on it all the blanks.

Send the schnitzels to the oven for half an hour. Do not go far from the plate, because you will need to periodically turn the workpiece. When they are browned on all sides, you can remove the pan from the oven. Serve hot with sour cream.

Delicious schnitzel can be cooked not only from ordinary cabbage. Very gentle are the products of peking. You can also boil broccoli or cauliflower blossoms, then finely chop them and make cutlets.

Usually this dish is made from young cabbage, but from the old it turns out not worse. Juicy, with an appetizing crust cabbage schnitzels   It will be very important to cook in the winter when the choice of vegetables is very limited.

Composition:

• 7 cabbage leaves
• 200 grams of Adyghe or hard cheese (optional)
• 200 ml sour cream
• 3 tbsp. spoons of flour
• 1 teaspoon salt
• spices: 1/2 tsp ground black pepper, turmeric, curry or other
• flour, semolina (or breadcrumbs)

Cooking cabbage schnitzels:

1. Cook the cabbage in one of two options:
   • If you want to cook a few schnitzels, then cabbage leaves should be carefully separated from the head of cabbage and cooked in boiling salted water for 7-10 minutes or in a double boiler for 15-20 minutes until soft.
   • If the head is dense and the leaves are not separated or you need to prepare a large number of schnitzels, then you need to cut a stalk, boil water with salt (you can add spices) and boil the cabbage in it, occasionally turning it over. After 10 minutes, remove the upper leaves (to do this, prick with a fork in the stalk and raise), and let the rest still cook.
   • The easiest way is to cook cabbage in the microwave. To do this, put the cabbage on a plate and put in a microwave. Cook at the highest power for about 10 minutes. Then place it under a stream of cold water and remove soft leaves, pruning them at the base. The rest of the head of the cab again put in the microwave for a few minutes.

   Tips: Cabbage should be soft, but not overcooked. Leaves should not tear, but bend well. For cooking young cabbage will take less time. Cabbage decoction can be used for cooking.

   
   

2. Cut the seal from the leaves, which was near the stalk.
3. Cut the cheese into rectangular slices.

   

4. If you use Adygei cheese, then it must be fried on both sides until golden brown. You can put a little bit of turmeric in the butter to make it yellowish. Hard cheese fry is not necessary.

   Toasted Cheese

5. Mix sour cream, 3 tbsp. l flour, salt and spices.

   Batter

6. Take a cabbage leaf, put a piece of cheese in the middle and roll it up with an envelope like. Top tail (pictured) can be turned back. Small leaves will need 2-3 pieces.

   

7. The resulting schnitzel roll in flour, then in batter, and then in semolina (or breadcrumbs).

   

8. Fry in a little oil on both sides.

Cabbage schnitzels are ready. They can be served with some sour cream, but I like it with.

You can also freeze them. To do this, after being rolled in flour, fold them into a plastic container, close and place in the freezer. And when you want to fry, dip the unfrozen schnitzels in batter, then in semolina or crackers and fry.

P. S. If you like the recipe, you can, because there will still be many tasty dishes ahead.

Enjoy your meal!

Juliya   author of the recipe

I have long wanted to cook cabbage schnitzel, but somehow I did not dare. I thought it was too simple and not very tasty dish. However, this time she opened a cookbook from her home collection and came across a recipe for schnitzel. For me, this dish was opened in a new way and was fascinated primarily by the fact that it is dietary.

Decided and did everything as stated in the recipe. The result is very pleased with our family. Even the daughter, who is capricious in food, ate the dish with pleasure. Therefore, feel free to recommend you cook the cabbage schnitzel. Serve it best 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. 
   Cabbage washed and cut stalk.
2. We send kachan whole to boiling salted water in a large pan to blanch. But in this method of cooking there is a drawback. The upper leaves become soft, while the inner leaves remain firm. Therefore, you should gradually remove them as ready. Digest is not necessary, it is important that the cabbage is still slightly crunched. If you can remove the leaves gently with raw cabbage, just remove and send to blanch. So it will be faster. But my leaves break when I separate them raw.
3. 
   After cooking, the cabbage must be cooled to make it easier to work with.
4. 
   Separate the leaves and lay them out to dry a little. Cut off the thick streaks, leaving the sheet whole.
5. 
   We fold each envelope as in the photo.
6. 
   Roll down in flour.
7. 
   Then dip in the egg with salt. The number of eggs is determined by the situation. Immediately do not drive a lot into the plate, but gradually as needed.
8. 
   And at the end we crush the future schnitzel in breadcrumbs. By the way, here is the recipe for their own cooking.
9. 
   Sent to a preheated frying pan with vegetable oil and fry first on one side until golden brown appears.
10. 
    We turn over the product, and fry on the other side.
11. Cabbage schnitzel is obtained beautiful, ruddy, crispy and very tasty, especially in hot or warm form.

Mistress note:

• The good news is that this vegetable dish can be cooked 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 steamed in a slow cooker or a double boiler. You can also fry schnitzels in a slow cooker on the “Frying” mode.

Step 1. Prepare the products.

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

Step 2. Initial processing.

   Next, we need quite a bit of boiling cabbage. Someone lasts one minute, so that the cabbage is elastic, does not break. But I boil cabbage leaves for about 15 minutes. I put cabbage leaves into hot water, bring it to a boil and boil for about 10 minutes. Then I turn them over, add some salt, add spices and cook for another 5 minutes.

Step 3. Beat off the cabbage leaves.

We take out the cooked cabbage leaves - in 15 minutes they have already been boiled and they do not need to boil or catch bits and pieces all over the pan))). Now we need to gently repel 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 in the pan and place the schnitzels in the pan. We fry on a small fire, and turn it over as soon as they are browned. I, for example, love them to be well roasted, so I keep them a little longer.

Step 5. Serve cabbage schnitzel.

   I, for example, love with sour cream :) I spread it in a common dish, and there everyone already gathers in the plate, who will eat as much as possible. Enjoy your meal!

Do not boil cabbage leaves for too long, otherwise they can be boiled soft.

Do not get carried away with the spices - they should not be much.

If you fry on a large amount of sunflower oil - cabbage schnitzel get too fat.