Cabbage schnitzel is a budget-friendly treat that can be prepared quickly and completely without hassle. Using a simple, understandable recipe, anyone can create an original dish. It is served as a side dish with main courses of meat or fish. As a snack on the table, it will take pride of place.
How to cook cabbage schnitzel? To prepare cabbage schnitzel, the most delicious recipe does not have to be filled with special spices and herbs. You can use young heads of cabbage, leaves of late varieties of cabbage, cauliflower or Peking cabbage.
Young cabbage is chosen small in size, up to 500 g. Cut into 6-8 parts, quickly boiled, breaded and fried. Schnitzel from cabbage leaves is prepared from late varieties of vegetables. The boiled preparations are cooled, rolled into an envelope, breaded and fried. Cauliflower can be chopped and chopped schnitzel can be prepared. Preparing schnitzel from Chinese cabbage does not require boiling the leaves; they can be filled with cheese or other filling.
Cabbage schnitzel made from young cabbage
Young cabbage schnitzel is a good way to complement the main meat dish; it is served with sour cream sauce. During the preparation process, it is important not to overcook the cabbage slices; this can be done in a slow cooker or on the stove in a saucepan, time no more than 10 minutes. To prevent the schnitzels from falling apart, you cannot cut off the stalk.
Ingredients:
- young cabbage – 1 pc.;
- eggs – 2 pcs.;
- flour,
- crackers;
- salt,
- pepper,
- oil,
- dry herbs.
Cut the cabbage into 8 pieces, wash, strain. Boil in salted water for 10 minutes. Cool, dry. Roll in flour, dip in egg. Bread in breadcrumbs, fry cabbage schnitzel in a hot frying pan until golden brown.
Cooking steps
Boil cabbage leaves in salted water for about 5-6 minutes. Cool.
Beat the thickened part of the cabbage leaves with a hammer. Place 2 pieces of hard cheese, cut into cubes.
Fold the cabbage leaves into an envelope.
Next, roll the cabbage schnitzels first in flour, then in an egg beaten with a little salt.
After this, roll in breadcrumbs.
Immediately place in a frying pan with heated vegetable oil. Fry the cabbage schnitzels for about 5 minutes on each side until golden brown on both sides over medium heat, remembering to turn over every minute.
Serve this delicious cabbage schnitzel hot with your favorite sauce.
Enjoy your meal!
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White cabbage schnitzel
Fresh cabbage schnitzel can be prepared from the leaves, rolled in an envelope and breaded in breadcrumbs. To vary the taste, you can add dried herbs to the flour. The leaves need to be boiled or softened in the microwave in advance. For the last method, place the head of cabbage in the device for 10 minutes, remove the top leaves, then repeat the procedure for 5 minutes until all the leaves are softened.
Ingredients:
- cabbage leaves – 10 pcs.;
- egg – 1 pc.;
- oregano,
- thyme – 1 tsp;
- flour – 2 tbsp. l.;
- bread crumb;
- oil for frying.
Cut off the dense part from the softened leaves. Roll the leaves into an envelope, roll in a mixture of flour and spices. Dip in egg, bread in breadcrumbs. Fry cabbage schnitzel until crispy golden brown.
Schnicel made from cabbage pieces
This dish is prepared from white cabbage, but you can also use regular cabbage. To prepare you will need:
- A small white cabbage fork – 0.6-1 kg. If the head of cabbage is large, inconvenience will arise during 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 buy store-bought ones or make your own. To do this, oven-dried bread is ground in a blender or coffee grinder;
- Vegetable oil for frying.
This cabbage schnitzel recipe is all about cutting the main ingredient correctly. You need to make sure that part of the stalk remains on each piece. If you miss this, the leaves will fall apart and nothing will work.
- Cut the head of cabbage in half from the stalk side;
- In the same way, cut each half in half;
- We continue the process until we get the thinnest pieces possible;
- Prepare the batter. To do this, combine flour and salt, then add hot water and mix thoroughly;
- Dip each prepared piece into the resulting mixture;
- Roll thoroughly in breadcrumbs;
- Heat the oil in a frying pan and transfer our preparations into it;
- Brown the pieces on each side for two minutes;
- Serve with any side dish of your choice;
You can skip the breadcrumb stage and fry only in batter.
Cabbage schnitzel with cheese
Cabbage schnitzel with cheese is more satisfying and has a taste unlike any other dish. It is better to choose cheese with a pleasant creamy taste that melts well during heat treatment; it is possible to use suluguni, but you need to take into account that it is salty and do not overdo it with spices.
Ingredients:
- cabbage leaves – 10 pcs.;
- cheese – 150 g;
- egg – 1 pc.;
- flour,
- salt,
- pepper,
- oregano;
- oil for frying.
Boil cabbage leaves for 10 minutes in salted water, cool. Cut the cheese into slices, wrap each piece in a cabbage leaf. Mix flour with oregano, pepper. Roll in flour, then in egg. Bread, fry in hot oil until crispy.
Multi-faceted cabbage schnitzel recipe
This recipe can be called basic. It was first published in a book about healthy and tasty food back in the 50s of the last century. It is likely that it existed before. But it was passed on by cooks from mouth to mouth. Each of them probably brought something of their own to the recipe, so you can experiment too. But first you need to prepare the base.
Ingredients:
- 1 head of white cabbage;
- 2 eggs;
- 2 tbsp. spoons of flour;
- salt, pepper to taste;
- vegetable oil;
- water.
It is better to choose late varieties of cabbage. The head of cabbage should be elastic and with thin leaves - in general, like cabbage rolls.
Cooking method:
- Start preparing white cabbage schnitzels by removing the stalk from the fork. The easiest way to do this is with a sharp knife.
- After removing the stump, lower the cabbage into boiling water. For these purposes you will need the pan described in the previous recipe. It makes more sense to place the forks with the cut stalk down. The leaves are thicker at the base and need higher temperatures. Boil the cabbage for 5-10 minutes.
- After cooking, the forks need to be transferred to a wire rack or sieve. Allow the cabbage to release all its water and cool.
- In the meantime, prepare a regular batter from water, flour, eggs and salt and pepper.
- Then you need to disassemble the cooled cabbage into separate leaves. Wrap each sheet in an envelope and dip first in batter, and then in sifted wheat breadcrumbs and fry in a hot frying pan until the chicken is golden brown. Serve ready-made white cabbage schnitzels with herbs and homemade sour cream.
You can also complicate this recipe. But the result will only benefit from this. That is, you don’t just roll up a cabbage leaf into an envelope, but add something to it. The fillings can be very different:
- thin slices of cheese;
- grated ham and cheese mixture;
- Roasted Wild Mushroom Mix;
- boiled eggs with finely chopped herbs;
- walnuts with roasted carrots.
You can imagine it yourself. The only rule that should be followed when you fill schnitzel with white cabbage is a thin, thin layer of filling. Its thickness should not exceed twice the thickness of a cabbage leaf.
Cabbage schnitzels with mushroom sauce
Cabbage schnitzels with mushroom sauce are an excellent option for a full-fledged dish, for which you do not need either a side dish or hot meat. An excellent dish, completely self-sufficient, it is served hot immediately after cooking; when it cools down, it will lose all its characteristics. For the sauce, you can use sour cream instead of cream.
Ingredients:
- cabbage head – 300-400 g;
- eggs – 2 pcs.;
- flour,
- salt,
- breading;
- champignons – 300 g;
- cream – 150 ml;
- greens – 20 g;
- onion – ½ pc.
Cut the cabbage into 8 pieces, boil in salted water, cool. Dip in flour, egg, bread. Fry in oil until golden brown on all sides. Meanwhile, fry the chopped mushrooms with onions, add salt, throw in 2 tsp. flour. Pour in the cream, stir, simmer until thickened, about 5 minutes, season with chopped herbs. Serve the hot cabbage schnitzel, pouring over the mushroom sauce.
All about culinary art...
Such a dish as schnicel (from German - slice, piece) is known to almost everyone. Most people associate it with meat. This is partly true, because the classic version is made from pork or 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 fiber provides a feeling of fullness that lasts for a long time. The cooking process is not difficult, and the treat turns out very tasty.
There are many instructions for preparing this dish. The field for experimentation is huge. You can cook from any variety of cabbage: regular, white, Peking. You can create a dish from pieces of cabbage or simply from leaves, choosing your favorite filling to taste. It can be rice, mushrooms, herbs, boiled chopped egg. The cheese filling has a special taste. Let's look at several diagrams with photos step by step for preparing cabbage schnitzel.
Cabbage schnitzel from chopped inflorescences
Cabbage schnitzel, made from chopped inflorescences, will appeal to all fans and not-so-fans of such experiments in the kitchen. The dish is prepared quickly so that the pieces are held together well and do not fall apart; the cabbage must be boiled, but no longer than 5 minutes; the pieces should remain hard.
Ingredients:
- cauliflower - 1 fork;
- salt, pepper, oil;
- mixture of dried herbs “Bouquet garni” – 1 tsp;
- egg – 2 pcs.;
- flour – 2 tbsp. l.;
- crackers.
Disassemble the cabbage into inflorescences, boil for 5 minutes, cool. Finely chop the cabbage pieces, mix with egg, flour, herbs, salt and pepper. Make small flat cakes, bread in breadcrumbs, leave for 10 minutes. Fry the cauliflower schnitzel until golden brown crusts on both sides.
Cabbage schnitzels in batter
Cabbage schnitzel in batter is prepared according to the classic principle from young heads of cabbage. The dough is prepared both according to the basic recipe (from flour, eggs and milk), and the list of ingredients is expanded: mustard is added, milk is replaced with sour cream or mayonnaise, these components will enrich the final taste of the treat. Dried herbs, such as oregano, thyme or basil, work well for spices.
Ingredients:
- young cabbage – 300 g;
- salt; egg – 2 pcs.;
- mayonnaise – 2 tbsp. l.;
- flour - 3 tbsp. l. + for breading;
- mustard – 1 tsp;
- dried herbs – 1 tsp.
Cut the cabbage into slices, boil in salted water, cool. Beat the eggs, mix with mustard, mayonnaise, herbs and salt. Add flour, kneading a smooth dough, like for pancakes. Roll the cabbage in flour, then dip in the batter. Fry in oil until golden color on all sides.
Ingredients
- Cabbage - 0.5 heads
- Eggs - 2 pcs.
- Mayonnaise - 1 tbsp. l.
- Breadcrumbs - 2 tbsp. l.
- Salt - 0.5 tsp.
- Ground black pepper - 1 pinch
- Vegetable oil - 3 tbsp. l.
- Hard cheese - 50 g
Main ingredient: White cabbage
Chinese cabbage schnitzel
Chinese cabbage schnitzel does not require preliminary boiling of the leaves due to their softness; after prolonged processing they will simply become soggy and disintegrate. A simple and quick dish that will perfectly complement a main dish or be a good quick snack while waiting for the main meal. The specified number of components is enough for 2 large schnitzels. If desired, you can place slices of cheese between the sheets.
Ingredients:
- Peking leaves – 4 pcs.;
- salt,
- flour,
- egg,
- crackers.
Cut out the hard part from the sheets. Roll out the sheets with a rolling pin until they soften a little. Fold two sheets on top of each other, fold the soft edges, you should get 4 layers. Salt each layer a little. Roll in flour and egg. Breaded, fry Chinese cabbage schnitzel with each side until golden brown.
