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Video: Schnitzel Made From Young Cabbage. Step-by-step Recipe With Photo
What to cook from young cabbage when everyone is already full of green spring salads and cabbage rolls? Try cabbage schnitzels - a wonderful summer dish: simple and quick, healthy and tasty. Schnitzel is usually made from meat by frying the pieces in an egg and croutons. But if your family members are meat lovers, and you want to feed them vegetables, offer them cabbage schnitzels! Households will not even immediately understand what these mouth-watering pieces are in a crispy ruddy breading. And when they taste it, they will ask for more!
Young cabbage is best for schnitzels: its leaves cook faster than the tougher cabbage of the previous harvest, so the schnitzels are especially tender. Although, if you like the recipe, you can fry cabbage schnitzels not only in early summer, but all year round - just boil the late cabbage longer.
Ingredients for Young Cabbage Schnitzel
- half a small head of young cabbage;
- 100 g bread crumbs;
- 2 eggs;
- salt - according to your taste;
- for frying - vegetable oil;
- for serving - cream or sour cream.
Method for preparing schnitzel from young cabbage
Cabbage schnitzels can be cooked in several ways: slices-segments in breading - on the stump or without it; or in the form of envelopes with a filling (when cheese or ham is wrapped in boiled leaves like stuffed cabbage and fried). The first option is more to our taste - cabbage in eggs and croutons. Despite the minimal set of ingredients, the dish turns out to be licked!
Remove a couple of top leaves from the cabbage, rinse the cabbage and cut into slices - slices about 2 cm thick in the wide part, tapering towards the middle. I recommend cutting the cabbage directly with the stalk - the leaves will be held on it, so the schnitzel will not crumble. And it is more convenient to eat: hold by the edge where the stump is (just like meat schnitzel on the bone), and you don't need to eat the stump itself - it is solid, and nitrates primarily accumulate in it.
If the head is large, each segment can be additionally cut into two parts. But at the same time, the second half, which is without a stump, will crumble into leaves. Therefore, it is more convenient to use a small cabbage so that the schnitzels are whole, neat.
Dip the cabbage slices in boiling salted water and boil. Do not overcook young cabbage, otherwise it will creep: 2-3 minutes is enough. Cook old cabbage a little longer, up to 5 minutes.
When the leaves begin to become soft, carefully catch the slices with a slotted spoon and transfer them to a colander to drain the water. Then put them on a plate or board - let them cool.
Prepare the products for breading: beat the eggs with a fork in a deep plate and add salt, in a shallow mound, add bread crumbs.
Heat the sunflower oil in a frying pan. Dip each piece of cabbage on both sides in a beaten egg.
Then, also on both sides, roll the cabbage in breadcrumbs. The procedure can be repeated - then you get a double breading, like for Kiev cutlets: more crunchy and solid than in one layer.
Put the breaded cabbage slices in a well-heated frying pan so that the crust grabs. Fry for a couple of minutes over medium heat, then turn over to the other side with a wide spatula and fry for another 2-3 minutes. When the schnitzels become ruddy, remove them on a plate. You do not need to fry for a long time - this is not meat, the boiled cabbage is almost ready.
Cabbage schnitzels are especially tasty hot - it's great to pour cold sour cream over them in the heat of the heat! But even chilled, they are good. Bon Appetit!