Schnitzel from cabbage is a budget treat, which you can cook quickly and completely without any hassle. Applying a simple, clear recipe to create an original dish will cope with everyone. Serve it as a side dish with the main dishes of meat or fish. As a snack on the table it will take an honorable place.
How to cook cabbage?
To make schnitzel from cabbage, the most delicious recipe for it is not necessarily filled with special spices, spices. You can use young heads, leaves of late varieties of cabbage, color or pekinku.
- Young cabbage is selected a small size, up to 500 g. Cut into 6-8 parts, quickly boiled, panied and fried.
- Schnitzel from cabbage leaves is prepared from vegetables of late varieties. The boiled billets are cooled, folded, enveloped and fried.
- Cauliflower can be chopped and cook chopped schnitzel.
- The preparation of the schnitzel from the Peking cabbage does not require the boiling of the leaves, they can be filled with cheese or other stuffing.
Cabbage Schnitzel from young cabbage
Schnitzel from young cabbage is a good way to supplement the main dish of meat, serve it with sour cream sauce . In the process of preparation, it is important not to digest cabbage slices, you can do it in a multivark or on a stove in a saucepan, the time is not more than 10 minutes. To schnitzel not broke up, you can not cut a stump.
Ingredients:
- young cabbage - 1 piece;
- eggs - 2 pieces;
- flour, crackers;
- salt, pepper, butter, dried herbs.
Preparation
- Cut cabbage into 8 parts, wash, drain.
- Boil in salted water for 10 minutes.
- Cool, dry.
- Roll in flour, dip in the egg.
- Bread in breadcrumbs, fry schnitzel from cabbage in a hot frying pan until golden brown.
Schnitzel from white cabbage
Schnitzel from fresh cabbage can be made from leaves, folded with an envelope and breaded in breadcrumbs. For a change in taste, you can add dried herbs to the flour. The leaves must be boiled or softened beforehand in the microwave. For the latter method, the head is placed in the appliance for 10 minutes, the upper leaves are removed, then the procedure is repeated for 5 minutes until all the leaves soften.
Ingredients:
- cabbage leaves - 10 pcs .;
- egg - 1 piece;
- oregano, thyme - 1 tsp;
- flour - 2 tbsp. l .;
- bread crumb;
- frying oil.
Preparation
- With the softened leaves, cut off the dense part.
- Collapse the leaves with an envelope, roll in a mixture of flour and spices.
- Dipped into an egg, breaded in breadcrumbs.
- Fry a schnitzel from cabbage to a crispy golden crust.
Cabbage Schnitzel with Cheese
Schnitzel from cabbage with cheese turns out more satisfying and tasteful, unlike any other dish. Cheese is better to choose with a pleasant creamy taste, which melts well during heat treatment, it is possible to use suluguni, but it must be taken into account that it is salty and does not go too far with spices.
Ingredients:
- cabbage leaves - 10 pcs .;
- cheese - 150 g;
- egg - 1 piece;
- flour, salt, pepper, oregano;
- frying oil.
Preparation
- Cabbage leaves boil 10 minutes in salted water, cool.
- Cheese cut into plates, each piece wrapped in a cabbage leaf.
- Mix the flour with oregano, pepper.
- Roll in flour, followed by the egg.
- Strain, fry on hot oil until crispy.
Cabbage Schnitzels with Mushroom Sauce - recipe
Cabbage schnitzels with mushroom sauce are an excellent variant of a full-fledged dish, for which no garnish or hot meat will be needed. The excellent dish, quite self-sufficient, serves it hot immediately after cooking, in a cooled form it will lose all its characteristics. For sauce, you can apply sour cream, replacing cream.
Ingredients:
- cabbage head - 300-400 g;
- eggs - 2 pieces;
- flour, salt, breading;
- champignons - 300 g;
- cream - 150 ml;
- greens - 20 g;
- onion - ½ pc.
Preparation
- Cut cabbage into 8 parts, boil in salted water, chill.
- Roll in flour, egg, wrap.
- Fry in oil until golden brown on all sides.
- In the meantime fry the chopped mushrooms with onions, add salt, drop 2 tsp. flour.
- Pour the cream, stir, simmer until thickened, 5 minutes, season with chopped greens.
- Serve hot cabbage schnitzel with mushroom sauce .
Schnitzel from cauliflower
Insanely delicious cabbage schnitzel, prepared from chopped inflorescences, will appeal to all lovers and not special admirers of similar experiments in the kitchen. Prepare the dish quickly, so that the billets are sealed well and do not decay the cabbage to boil, but not longer than 5 minutes, the pieces must remain firm.
Ingredients:
- cauliflower - 1 fork;
- salt, pepper, oil;
- a mixture of dried herbs "Bouquet garnish" - 1 tsp;
- egg - 2 pieces;
- flour - 2 tbsp. l .;
- crackers.
Preparation
- Cut cabbage on inflorescences, boil for 5 minutes, chill.
- Cut finely cabbage slices, mix with egg, flour, herbs, salt, pepper.
- Simmer small cakes, wrap in breadcrumbs, leave for 10 minutes.
- Fry schnitzel from cauliflower to golden crust on both sides.
Cabbage Schnitzels in batter
Schnitzel from cabbage in batter is prepared according to the classical principle of young heads. The dough is prepared according to the basic recipe (from flour, eggs and milk), and they expand the list of ingredients: add mustard, replace milk with sour cream or mayonnaise, these components will enrich the final taste of the meal. Spices are well suited for dried herbs, for example, oregano, thyme or basil.
Ingredients:
- young cabbage - 300 g;
- salt;
- egg - 2 pieces;
- mayonnaise - 2 tbsp. l .;
- flour - 3 tbsp. l. + for breading;
- mustard - 1 tsp;
- Dried herbs - 1 tsp.
Preparation
- Cut cabbage into slices, boil in salted water, chill.
- Beat eggs, mix with mustard, mayonnaise, herbs and salt.
- Pour in the flour, kneading the smooth dough, as if on a pancake.
- Roll the cabbage in flour, then dipped in the batter.
- Fry in oil until golden brown on all sides.
Schnitzel from Peking cabbage - recipe
Schnitzel from Peking cabbage does not require pre-brewing leaves because of their softness, after a long treatment they are simply soaked and disintegrated. A simple and quick dish will perfectly complement the hot or become a good quick snack in anticipation of the main dinner. The specified number of components is sufficient for 2 large schnitzels. If desired, you can arrange cheese plates between the sheets.
Ingredients:
- leaves of pekinki - 4 pieces;
- salt, flour, egg, biscuits.
Prepare
- Cut out the hard part from the sheets.
- Roll out the rolls with a rolling pin to soften a little.
- Fold the two sheets on top of each other, wrap the soft edges, it should be 4 layers.
- Each layer should be slightly salted.
- Roll in flour, in the egg.
- Strain, fry the schnitzel from the Peking cabbage on each side until golden brown.
Cabbage Schnitzels in the oven
Baked schnitzel from cabbage in the oven - an unusually tasty treat, which will appeal even to those who do not particularly favor dishes from this vegetable. A specialty of the food will be an appetizing crust of sour cream sauce and cheese, under which the schnitzels will be baked. Serve the dish in a company of creamy garlic sauce with herbs .
Ingredients:
- cabbage leaves - 10 pcs .;
- egg - 1 piece;
- flour - 2 tbsp. l .;
- bread crumb;
- salt;
- sour cream - 4 tbsp. l .;
- hard cheese - 150 g;
- frying oil.
Preparation
- The boiled leaves should be rolled up in an envelope.
- Roll in flour, then in an egg, wrap it.
- Fry until crispy, put into a mold.
- Mix sour cream with grated cheese.
- Lubricate the schnitzel with sauce, bake until golden brown at 190 degrees.