Cabbage schnitzel

Category: Vegetable and fruit dishes
Cabbage schnitzel

Ingredients

Young cabbage 2 heads of cabbage
Eggs 2 pcs
Flour 1 glass
Vegetable oil 3 tbsp. l.
Cow butter 50 g

Cooking method

  • This is how it turned out - cabbage schnitzel. I will only add that the cabbage had to be taken very young! It will turn out more delicious than the older one. Chessword!
  • The main products are here. Two heads of cabbage, a couple of eggs, a glass of flour - no more and a little oil. Cow and vegetable. And, of course, you need salt.
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  • Cut the cabbage into such segments. See for yourself how many segments to cut. Consider the size of the heads of cabbage, and take into account your desires "about the size" of ready-made schnitzels.
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  • It is better to take a pot more and do not spare water. Salt the water so that you feel a clear salinity. Bring the water to a boil and dip the cabbage into it. Better with a slotted spoon, because you need to be careful so that the cabbage segments are kept "in shape".
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  • When the water boils again, over low heat, to slightly gurgle, cook for ten minutes. Well, eleven….
  • And also ... with a slotted spoon and very carefully take out the cooked cabbage.
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  • We must put it in a colander. Let the water drain, and in general, future schnitzels should be allowed to dry out. They will have time.
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  • You can, I'll tell you a secret, simply roll these cabbage in bread crumbs and fry. But this is somehow ..., in general, not our way.
  • Two eggs. Knock down slightly, add salt. Again, expect some salinity in the taste. Cabbage, after all.
  • Add fifty seventy grams of mineral water. For bubbling.
  • Stir well. And then add flour. You can not all at once, and stir so that no lumps form.
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  • Knead the coating to a state of medium thick sour cream.
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  • It is better to fry in a mixture of cow and vegetable oil. It is better to take a vegetable with some interesting taste. For example, from grape seeds. And the cow .... Here, you know, there is no better melted cow. But the usual will do quite well if there is no ghee.
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  • Gently roll the cabbage in the coating and into the pan. Heat the oil, of course, but not to a boil. And it is best to fry over medium heat, without fanaticism.
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  • Turn over in a few minutes. So it will be just right. And beautiful, and crispy, and ... in general - very tasty ... will be!
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  • And this is the other side of the question.
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  • And when it comes to use, you want - with sour cream, you want…. For example, I like mayonnaise more. And some of them even have ketchup.
  • And you can also compose some sauce. Nutty, for example.
  • In general, these schnitzels are delicious food in themselves, self-sufficient, and are good as a side dish!
  • Angela at the meal!
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Innushka
Ivanych, cool and simple recipe) thanks. I do almost the same way, only I don't cook cabbage, but cut raw cabbage into thin cubes and immediately fry in batter. We must try this option)
RepeShock

Cool! I have never done this or tried it.
We must wait now for the young cabbage
Thank you!
Olga VB
"Cabbage" is strong!
Now I'm thinking: wait for a young cabbage or try it from Chinese
I have always chopped cabbage for cabbage schnitzels, that is, it was like a lazy option, but here it is straight in whole pieces and even with a stump! Interesting.
Bianchi
Ivanych, Thank you!!
Zhannptica
Olga VB, Olga, she is already on sale everywhere in Moscow, babies. The other day I fried like that, only without batter, boiled pieces into flour, then into an egg, and into crackers)
Ivanych, thanks for the batter, I will definitely try. This is my favorite (I'm not exaggerating) spring dish. And hot is tasty and cold))))
Helen
Super!!!!
kolobok123
my favorite recipe !! thanks for reminding me.
lily_a
Cool recipe! And if you take Peking cabbage?
Ivanych
Quote: lily_a

Cool recipe! And if you take Peking cabbage?

I haven't tried it. Can not say.
Bishka
Quote: Olga VB

"Cabbage" is strong!
Now I'm thinking: wait for a young cabbage or try it from Chinese
I have always chopped cabbage for cabbage schnitzels, that is, it was like a lazy option, but here it is straight in whole pieces and even with a stump! Interesting.

And how to make schnitzel from shredded cabbage? Please tell us interesting too!
Olga VB
Ivanych, will you let me answer here Bishka?
I do not have a strict recipe, but most often I make from the remnants of semolina.
Chop the cabbage into cubes, blanch for a couple of minutes, let it drain well (sometimes even squeeze it in handfuls), then mix the cabbage, boiled semolina, salt-pepper-other to taste, a couple of eggs and fry in oil. Depending on the amount of liquid, either pancakes or cutlets are obtained.
You can mix the same cabbage with mayonnaise, egg, flour (everything except cabbage, in approximately equal proportions) and put it in a frying pan directly with a spoon in butter.
In general, this base (Mayonnaise + egg + flour) is suitable for fish, liver, vegetables, cereals, and any other pancakes. That is, you can attach any residues. Or no leftovers.
Ivanych
Quote: Olga VB

Ivanych, will you let me answer here Bishka?...

Only I will be glad!
IamLara
An excellent recipe, schnitzels are just asking for in your mouth! Everything is described in detail, with humor! 5+
I make it from raw, also in batter, but I'm sure that from boiled one is more tender. Thank you!
Nika Zvereva
Thanks for the recipe, there is just a lot of cabbage - I thought what would be unusual to cook from it. Stuffed cabbage and stewed cabbage are already tired, but I haven't tried schnitzel yet. I will cook.
BlackHairedGirl
Well, thank you! I have not done this yet. I'll cook, and lean ones should also be tried
IamLara
Quote: BlackHairedGirl

Well, thank you! I have not done this yet. I'll cook, and lean ones should also be tried
I also thought about it, if you make a batter on mineral water, without eggs and with vegetable oil, it should be delicious
Tumanchik
Well, your recipe Ivanych sunk into my soul! Yesterday I was a specialist in picking cabbage. The current was not scalded, but steamed in a pressure cooker for about 30 minutes, taking into account the pressure build-up. Mineral water batter is my favorite, I'm on it my own cunning fry. But there is a secret. If you are not too lazy and beat the yolks separately, then there mineral water and flour, as well as season with salt and pepper, and then add the whites whipped separately to steep peaks with a spatula, then the batter will become not batter, but a fluffy fur coat. And the cabbage in it (if you fry it in a well-heated frying pan with butter) turned out just like a whitewash! With Angelina flaxseed mayonnaise, I ate crispy and fragrant breakfast, remembering Ivanitch with a kind word. Thanks for the recipe
Cabbage schnitzel
Cabbage schnitzel
Ivanych
Very enticing ...
Thank you
Wildebeest
Ivanych, thank you, very tasty. I only made batter from curd whey. Delicious, so delicious that I ate 2/3 of the head of cabbage and felt like a goat. I will do more. In the evening I will give my daughter an estimate.
The head of cabbage was one and a half times the size of a cat's head. Now it remains to try from young cabbage.
Tumanchik
Quote: Wildebeest
Delicious, so delicious that I ate 2/3 of the head of cabbage and felt like a goat.
I never thought that I could eat so much cabbage
Wildebeest
TumanchikIra, I couldn't slow down either. It only stopped that if you overeat, it will be even worse.
IamLara
Quote: Wildebeest

Ivanych,
The head of cabbage was one and a half times the size of a cat's head.


Wildebeest
Quote: IamLara



My daughter and I measure the density of a head of cabbage with a cat's head.
IamLara
Wildebeest, I understand, don't be offended, it's just the first time I've heard such a comparison.
And Ivanych's schnitzel is notable, with Tumanchik's comments and your enthusiastic reviews, now I want-I can't schnitzel (I am Goat by horoscope, I love cabbage in any form).
Tumanchik
Quote: IamLara
I'm Goat by horoscope
and I .... TIGER! but I love cabbage ...
ninza
Oh, how delicious! As soon as I buy cabbage, I'll fry it. Though I am a fish, I respect cabbage very much.
Wildebeest
IamLara, Larissa, and I'm not offended at all.
Oh, girls, I eat cabbage all day today.
IamLara
And here are my schnitzels (lean), thanks to everyone! Bon Appetit!

Cabbage schnitzel Cabbage schnitzel
Ivanych

Looks beautiful! So appetizing!
Happy Holidays!
IamLara
Ivanych, thank you, Happy Holidays! It was delicious
Tusya Tasya
Oh, my favorite schnitzels. If I need to eat them cold (well, take them to the forest, go fishing or wherever) I add ketchup to the batter. So much tastier. At home, they are with sour cream, but bitterly crispy. And, girls, use the recipe not only for young cabbage (especially if it is on fire in the afternoon ...), in winter it also works out very well, only the heads of cabbage should be taken medium-sized, well, and the cooking time should be increased a little. Ivanych, thanks for reminding the dish
Ivanych
Why only "girls" ...? ...
Wildebeest
So it's time for young cabbage.
I made a schnitzel. And what can I say? These schnitzels are good from any cabbage, whether old or young. Only in young vitamins there will be more.
Tusya Tasya
Quote: Ivanych
Why only "girls" ...? ...

: sorry: Ivanitch, how did I forget the boys?
Ivanych
And all of you girls ... takiya ...
Chuchundrus
Ivanych, thank you very tasty!
Cabbage schnitzel
Ivanych
Health!

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