Cabbage Schnitzel - recipe

Cabbage is a plant of their Cruciferae family, a very useful edible crop. From different varieties and varieties of cabbage prepare a variety of delicious and healthy dishes. For example, you can cook cabbage schnitzels - such recipes will be especially interesting for the fasting and vegetarians of various uses.

Tell you how you can cook cabbage schnitzels , there are possible non-vegetarian, vegetarian inconsistent and lean options.

Cabbage Schnitzel with Cheese



In slightly warmed milk, add semolina (in a mixture with corn flour it will be tastier and more useful). Thoroughly mix and leave to soak for 30 minutes.

We'll disassemble the cabbage into sheets and put them in a saucepan. Fill with steep boiling water and cook for 3-5 minutes. Salt water and a little bit with a hammer thick part of each sheet.

Now cut the cheese into rectangular pieces of medium thickness. The size of a piece of cheese should be such that it was convenient to pack it in a cabbage leaf. The number of pieces of cheese - 1 per cabbage leaf.

We add eggs to the mixture of milk with a manga, carefully mix everything and lightly fork with a fork, the mixture should not be too liquid or, conversely, too thick.

Well, we will heat the oil in a frying pan. Put a piece of cheese on the leaf in the center and pack it in an envelope. We dip the schnitzels in the batter , then fry them first with the side with which the schnitzel can turn, and then on the other. We serve cabbage schnitzels with a thick sour cream or cream sauce flavored with garlic (you can add horseradish and red hot pepper to the sauce). We make greenery.

In a simpler version, you can take the lower part of the cabbage cabbage (cabbage), slice the oblong pieces, blanch it in soft water (drain the water), then dab each in batter, fry on both sides and sprinkle with grated cheese on top.

Cabbage Schnitzel



Cabbage should be chopped in any convenient way (chopped and finely chopped with a knife or with a combine harvester). If you use broccoli, grate it with carrots. Chop the greens finely. All the prepared ingredients thoroughly mixed in a bowl, you can slightly season with spices. Now you need to add a little flour and, if necessary, water. We form schnitzels, as oblong cutlets (they can be wrapped in breadcrumbs or corn flour). Roast cabbage schnitzels from both (or from 3) sides up to a golden ruddy shade of crust.

To make the schnitzels not so lean (for the fasting different ideas about the degree and idea of ​​fasting), you can add grated hard cheese to the composition (during the heat treatment it turns into an additional binder) and fry on melted butter.

You can prepare such cabbage schnitzels (both lean and mild) in a more useful way - bake in an oven (on a greased baking sheet) for about 25 minutes at a temperature of about 180-200 degrees Celsius.