Cabbage schnitzel recipe. Cabbage schnitzel. How to quickly cook schnitzel from young cabbage

How to cook cabbage leaves

There are several ways to cook cabbage leaves. Each hostess chooses a more convenient one for herself.

If the head of cabbage is medium in size, then first of all it is washed, the damaged leaves are removed and the stalk is cut out. The lower part of the head (where the stalk was) is lowered into boiling salt water, there are the toughest places that need to be softened. Boil until the leaves are soft at the base. Then carefully separate them - they are ready for further cooking.

If the head is large, then also rinse it and remove the damaged layers, then cut into two halves and also boil in salt water.

And the third option, try to carefully separate the raw leaves (those places where it becomes difficult can be scalded with boiling water and then separated. Further, the separated leaves must be boiled separately - in salt water.

White cabbage schnitzel. Cooking:

In a deep bowl, stir 2 eggs, mayonnaise, salt (to taste) and ground black pepper.

Condemn the finished cabbage preparation and lay it on a flat surface.

Roll the cooked, boiled cabbage leaves evenly, try to clearly align the edges.

Dip the cabbage in the resulting mixture and on both sides in breadcrumbs.

Heat vegetable oil in a frying pan, and fry the vegetable preparations on both sides over medium heat, until a crust forms. So that the dish does not immediately fall apart, the pan must first be heated with vegetable oil. Do not rush to turn over the cabbage leaves after putting them in the pan, wait until they grab and a light crust appears, only after that it is recommended to turn over.

Such a dish as schnicel (from German - slice, segment) is known to almost everyone. Most people associate it with meat. This is partly true, because the classic version is prepared either from beef, less often from another type of meat. But for people who follow a healthy diet, as well as for diabetics and vegetarians, there is a very interesting recipe - cabbage schnitzel.

This dish may also appeal to meat-eaters. After all, cabbage is rich in many valuable vitamins and minerals, and thanks to fiber, a feeling of fullness occurs, which lasts for a long time. The cooking process is not difficult, and the treat is very tasty.

There are many cooking instructions for this dish. The field for experiments is huge. You can cook from any variety of cabbage: ordinary, white, Beijing. You can create a dish from pieces of cabbage or just from leaves, choosing your favorite filling to taste. It can be rice, mushrooms, greens, boiled chopped egg. The cheese filling has a special taste. Consider several schemes with photos step by step, according to which cabbage schnitzel is prepared.

Schnitzel from cabbage leaves in batter and breading

Very easy and quick cooking option. For him you will need:

• Cabbage leaves - 7 pcs;
• One egg;
• Breadcrumbs - 2 large spoons;
• Flour - 2 large spoons;
• Sunflower oil for frying;
• Salt - to taste.

Let's start cooking:

1. Immerse cabbage leaves in salted water and boil for 5 minutes until they become soft. Do not exceed the cooking time, otherwise the leaves will become less tasty and crispy after the subsequent roasting process;
2. We decant the water through a sieve and let the leaves cool;
3. Then you need to lightly beat them with a hammer and roll them up in the form of envelopes. If the vegetable is young, then you can not beat it off;
4. Fill one bowl with flour, dip in turn and roll each piece in it;
5. In a separate container, beat the egg and dip the cabbage in it;
6. Pour breadcrumbs into a third bowl and roll the products in them;
7. We heat the sunflower oil in a frying pan, then transfer our preparations into it and fry for 5 minutes, not forgetting to turn over regularly. Approximately two minutes are allotted for each side. Do not add a lot of oil, otherwise the dish will turn out to be too oily.
8. Serve the finished dish on a plate and sprinkle with lemon juice on top. It will help break down excess fat in the dish. You can also spread cabbage schnitzels on paper napkins or towels.

Before breading the cabbage, if desired, prepare garlic paste with herbs. To do this, pass a few cloves of garlic through the press and mix with one small spoonful of vegetable oil. Brush the leaves generously with the paste, then chop a bunch of dill into them. This filling will give your culinary masterpiece a special taste and aroma. Some use tomato sauce.

Schnicel from cabbage pieces

This dish is prepared from white cabbage, but you can also use regular cabbage. For cooking you will need:

• A small fork of white cabbage - 0.6-1 kg. With a large head of cabbage, there will be inconvenience when cooking. Also, the vegetable should be dense, with small leaves so that they do not fall off;
• Flour - 150 g;
• Hot water - 3 cups;
• Salt - half a small spoon;
• Breadcrumbs - 380 g. You can take purchased ones or cook them yourself. To do this, bread dried in the oven is ground in a blender or coffee grinder;
• Vegetable oil for frying.

This recipe for cabbage schnitzels consists in the correct cutting of the main ingredient. It is necessary to make sure that part of the stalk remains on each piece. If you miss this, then the leaves will fall apart, and nothing will work.

1. We cut the head of cabbage from the side of the stalk in half;
2. In the same way, cut each half in half;
3. We continue the process until the thinnest pieces are obtained;
4. Cooking batter. To do this, combine flour and salt, then add hot water and mix well;
5. Immerse each prepared piece in the resulting mixture;
6. Roll well in breadcrumbs;
7. We heat the oil in a frying pan and transfer our blanks into it;
8. Brown the pieces on each side for two minutes;
9. Serve with any side dish of your choice;

You can skip the breadcrumbing step and fry only in batter.

Cabbage Schnicel with cheese

There are many options for preparing this dish with cheese. Consider a few instructions for preparing the filling:

• The easiest and most common way is a whole thick piece of cheese as a filling;
• Grind cheese and egg, mix. It turns out a wonderful filling for food;
• You can make the filling from several varieties of cheese. For example, mix grated hard and melted;
• Cottage cheese combined with garlic and mashed cheese will give the dish a delicious spicy taste.

Now more about the cooking process. For this you need:

• Beijing - one head of cabbage;
• Cheese - 400 g;
• Flour - 6 large spoons;
• Milk - 150 ml;
• 3 eggs;
• Salt, pepper - to taste. Other spices of your choice will do as well;
• Refined butter - for frying.

Cooking process step by step:

1. We start by preparing the leaves. They must be soft. Most housewives boil them in water with salt. But it will be easier to put the head of cabbage in the microwave and start the timer for 3 minutes;
2. Disassemble the forks into leaves, beat them a little, then salt and add pepper. The main thing is not to overdo it with spices;
3. Cut the cheese into slices about 5 mm thick;
4. Put the plates on each leaf and roll into an envelope;
5. For batter, combine eggs, flour and milk, salt a little. Beat the mass to a thick consistency;
6. Immerse each blank in batter and fry on both sides in a frying pan with vegetable oil until golden brown.

Cabbage schnitzel with mozzarella in the oven

Finally, an unusual spicy recipe with a touch of sophistication. The following products are needed:

• Belokachanka - forks;
• Half a cup of flour and breadcrumbs;
• Eggs - 2pcs;
• Mozzarella cheese - 100 g;
• Vegetable oil;
• Salt.

Let's start cooking:

1. We prepare pieces of white cabbage in the same way as in the second recipe;
2. We put them in a saucepan, add a little water, add some salt;
3. Bring to a boil, then boil for another 20 minutes;
4. Let cool, and drain the water;
5. Cut the mozzarella into thin slices and put between the leaves in a piece of cabbage. Three records will suffice;
6. Roll each piece in flour, then dip in beaten eggs, and finally fall asleep with breadcrumbs;
7. We move the blanks to a baking sheet with vegetable oil, and send it to an oven heated to 200 degrees for half an hour. You need to follow and turn the pieces on the other side;
8. Serve the finished dish, pouring sour cream. You can sprinkle with steamed raisins.

That's all the subtleties of cooking cabbage schnitzel at home. Although it is not meat, the taste will not leave you indifferent.

Video: Crispy Cabbage Schnitzel Recipe

Cabbage schnitzel is a simple dish. Its highlight, in addition to the appetizing crispy crust, is the sauce. Usually housewives use the one at hand - tomato, cheese, garlic. In the cabbage schnitzel recipe, I used garlic paste (garlic with vegetable oil).

Recipe for beginner cooks. A .

Preparation time: 30 minutes / Yield: 3 servings

Ingredients

• cabbage 1 head
• garlic paste 2 tablespoons (or garlic - 5 cloves)
• dill 1 bunch
• vegetable oil for frying
• eggs 2 pcs., large
• ground black pepper to taste
• pinch of salt

Cooking

Separate the cabbage into leaves. Boil the leaves in salted water. Do not overcook or they will lose their flavor and become crispy after frying - 3-4 minutes is enough.



Cut off the seal located closer to the base from the leaves. Fold each sheet in half and lightly beat with a hammer. It is unlikely that this will be needed for young cabbage, but for old cabbage it is most often appropriate.



Finely chop the dill. Prepare garlic paste. To do this, combine garlic squeezed through a press with 1 teaspoon of vegetable oil.



Unfold the cabbage leaf and brush generously with garlic paste.



Sprinkle the garlic paste with chopped dill, also plentifully - then the schnitzels will turn out to be very fragrant.



Close the cabbage schnitzel with the second cabbage leaf.



Crack two eggs into a bowl, season with a pinch of salt and freshly ground black pepper.



Stir the egg mass with a fork until smooth (yellow and protein should become one).



Dip the schnitzels on both sides in the egg mixture so that the egg flows into the cabbage leaf as well.



Place the schnitzels in the hot oil in the pan.



Fry on both sides for 3-4 minutes each.



Serve with herbs and sour cream.

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

2018-06-24 Ekaterina Lyfar

Grade
prescription

2689

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

3 gr.

carbohydrates

5 gr.

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 to even lovers of juicy pork. Try making schnitzel from cabbage leaves. For this recipe, both young and old vegetables are suitable. 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;
• Oil for frying - 50 ml;
• 2 eggs;
• Salt, spices.

Cabbage schnitzel recipe step by step

Wash the cabbage well. Get rid of spoiled leaves, cut out the head. 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 using old cabbage).

Lay out all the leaves on a wooden surface. Fold each one in half. If the cabbage is harsh, beat it off with the flat side of the mallet.

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

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

Break the eggs into a bowl. Add quite a bit of salt and pepper to them, whisk thoroughly with a whisk.

Heat up the pan with the remaining oil. Dip each cabbage roll into the egg mixture. 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 piece will take no more than 5 minutes.

You can simplify the recipe by making 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 cabbage schnitzel recipe

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

Ingredients:

• Young cabbage - ½ head;
• Breadcrumbs for breading - 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 first. Add a pinch of salt to it, bring to a boil.

Rinse cabbage, pat dry with paper towels. Remove a few top leaves. Cut the rest of the head into small pieces. Their thickness should be no more than 2 centimeters. You do not need to throw away the stalk, it is she who will hold the leaves during frying.

Gently lower the cabbage slices into boiling water. Hold them there for no more than three minutes, then pull them out with a slotted spoon. You can throw the blanks into a colander to get rid of excess liquid.

While the cabbage is cooling, prepare the breading. Pour the breadcrumbs into one plate, beat the eggs with salt in another.

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

For very quick preparation of the dish, 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. Such a product will turn out much tastier and better than in a supermarket.

Option 3: Cabbage schnitzel with cheese

Cabbage goes well with cheese. This vegetarian recipe uses Adyghe, but you can use any other variety of your choice. 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 the liquid drains from it. Put the vegetable on a flat dish, send it to the microwave. Let it cook for 10 minutes at maximum power.

Pour cold water over cabbage. 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. Cut off the seal from the cabbage leaves, which was located directly next to the head of cabbage.

Pour some of the oil into the pan. Stir turmeric in it, fry Adyghe cheese on both sides. He should brown. If you're using 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 skillet to the heat and add the rest of the oil. Roll each schnitzel in sour cream batter, then bread them in semolina. Fry the blanks on both sides for two minutes.

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

Option 4: Cabbage Schnitzel with Ham

This recipe will appeal to meat eaters. Schnitzels with ham are unusually tender and juicy. You can use other sausages, chicken or even minced meat. Pre-fry or boil the meat until tender.

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 cabbage, vegetable broth remains in the pan. Don't pour it out right away. Based on this liquid, you can make an excellent soup.

Whisk 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 oil in parallel.

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

It is not necessary to fry all the schnitzels at once. Some of them can be rolled in flour, put in a container and frozen. The next time you cook dinner, it will be enough for you to dip the blanks in batter and send them to 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 high-calorie, without the taste of oil.

Ingredients:

• Head of cabbage;
• Mozzarella - 100 g;
• Oil - 10 ml;
• Flour - 100 g;
• Crackers - 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 switched on at 200°.

Wait for the cabbage to cool down. Slice the mozzarella into thin slices. Spread the cheese among the cabbage leaves.

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

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

Grease a baking sheet with oil. Put all the blanks on it.

Send the schnitzels to the oven for half an hour. Do not go far from the stove, as you will need to periodically turn the workpieces. When they are browned on all sides, you can remove the baking sheet from the oven. Serve hot with sour cream.

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

Today we will fry not an ordinary meat schnitzel, but take cabbage. The dish immediately changes its taste, but does not change its appearance. Those who do not know what cabbage is inside may think that there is meat there, but only after tasting the schnitzel, they will understand that it is made from cabbage. I have cooked pseudo-schnitzels more than once, and by the way, even my husband, who loves schnitzel only from meat, liked it, he said that it turned out very well, but I ate it with pleasure. Once I was frying cabbage schnitzels and a friend came. I fed her too. So she was generally delighted, because vegetables for her are the main food and she really needed cabbage recipes. So you try to fry cabbage schnitzels, I think that you will be satisfied too. Oh, the simple recipe is in front of you, rate it and repeat it in your kitchen. This is the most delicious cabbage recipe I know. Be sure to try this very tasty and satisfying cabbage schnitzel. See also how to cook.




Required products:

- 6-7 pcs. cabbage leaves,
- 2 pcs. chicken eggs,
- 1 cup bread crumbs
- 3-4 tables. l. flour,
- to taste salt, pepper,
- for frying vegetable oil.

How to cook with a photo step by step

We turn the boiled cabbage leaves into an envelope. Cabbage can be boiled as a whole head, like cabbage rolls, or you can immediately separate whole leaves from fresh cabbage and blanch them in boiling water until soft. To whom it is more convenient, do it. We cook cabbage leaves in salted water, so that later we do not add salt.




Dip the cabbage squares in flour, this will be the first layer of breading.




Now dip in beaten eggs on all sides - this is the second layer of breading.






At the end, bread the schnitzels in breadcrumbs to get a crispy crust.




We heat the oil in a pan, put the cabbage schnitzels with the seam down.




Fry over medium heat until each side is browned and browned.






Finished

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