Cabbage schnitzel. Vegan (lean) cabbage schnitzels - recipe with photos and videos

You must definitely learn how to cook an unusual white cabbage schnitzel. A recipe with a photo of a delicious early cabbage dish, the secret of which is breading. Tender cabbage in a crispy crust looks incredibly appetizing. Make sour cream sauce and mashed potatoes with this dish for a quick, tasty and inexpensive lunch that can be prepared in less than half an hour. The recipe is suitable for a vegetarian menu. See how it's being prepared.
It will take 30 minutes to prepare, 4 servings will be obtained from the indicated ingredients.

Ingredients:

- early white cabbage - 1 kg;
- chicken egg - 1 pc.;
- ground red paprika - 5 gr.;
- wheat flour - 30 gr.;
- breadcrumbs - 100 gr.;
- olive oil for frying - 30 ml;
- salt, herbs for serving.

How to cook with a photo step by step

We cut the head of cabbage into four parts, cut off a small part of the stalk, leave a part so that the leaves do not crumble.

We put the cabbage in a saucepan, pour boiling water, add a teaspoon of table salt. Cook over moderate heat for 4-5 minutes after boiling. Early cabbage is very tender, this time is enough for it to become soft. If you are preparing a dish of vegetables harvested in the fall, then cut the pieces thinner.

Cooking breading - egg, ground paprika, wheat flour and breadcrumbs. If you like spicy food, use hot red chili instead of sweet paprika.

We take three plates. Mix wheat flour with ground paprika separately. Break the egg into another plate, add a pinch of salt, beat with a fork. Pour the breadcrumbs into the third bowl. Instead of crackers, you can take dried and ground white bread in a blender.

We put the boiled cabbage on a sieve, when the water drains and the vegetable cools down a bit, put a piece first in a plate with flour and paprika, then dip it in a beaten egg, then transfer it to a plate with breadcrumbs.

Heat the olive oil in a frying pan, fry the schnitzels on three sides until golden brown. Be sure to pay attention to this

Step 1. Let's prepare the products.

First we need to wash our cabbage in warm water. Then we remove the stalk (if you like it, you can peel it and eat it - I always do it :)).

Step 2. Initial processing.

Next, we need to boil the cabbage quite a bit. One minute is enough for someone - so that the cabbage is elastic, does not break. But I cook cabbage leaves for about 15 minutes. I put cabbage leaves in hot water, bring to a boil and cook for about 10 minutes. Then I turn them over, add salt, add spices and cook for another 5 minutes.

Step 3. We beat off the cabbage leaves.

We take out the boiled cabbage leaves - in 15 minutes they have already been cooked and they do not need to be cooked or caught lumps all over the pan))). Now we need to carefully beat off our boiled leaves with a kitchen hammer. I advise you to beat off only the thick parts of cabbage leaves. Then we take one cabbage leaf and wrap the smaller one in it.

Step 4. Fry.

Next, dip the resulting schnitzels in water (I use cabbage broth), and then in breadcrumbs. Pour sunflower oil into the pan and put the schnitzels in the pan. Fry over low heat, and turn over as soon as they are browned. I, for one, like them to be well toasted, so I keep them a little longer.

Step 5 Serve cabbage schnitzel.

For example, I like it with sour cream :) I spread it in a common dish, and there everyone already picks up on a plate, who will eat how much. Bon appetit!

Don't boil the cabbage leaves for too long, otherwise they may become overcooked.

Do not get carried away with spices - there should not be many of them.

If you fry in a large amount of sunflower oil, the cabbage schnitzel will turn out to be too fatty.

Step by step recipes for cabbage schnitzel with ham, cheese and spices

2018-06-24 Ekaterina Lyfar

Grade
prescription

1874

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

3 gr.

carbohydrates

5 gr.

62 kcal.

Option 1: Classic Cabbage Schnitzel Recipe

Traditionally, schnitzels are made from meat. You can fry the pieces whole, chop them or grind them into minced meat. But there are variations of the dish for vegetarians that will appeal to even lovers of juicy pork. Try making schnitzel from cabbage leaves. For this recipe, both young and old vegetables are suitable. In the second case, it will be necessary to boil the leaves a little longer so that they become soft.

Ingredients:

1 head of cabbage;
A bunch of dill;
5 cloves of garlic;
Oil for frying - 50 ml;
2 eggs;
Salt, spices.

Cabbage schnitzel recipe step by step

Wash the cabbage well. Get rid of spoiled leaves, cut out the head. Put a pot of salted water on the fire, wait for it to boil.

Dip cabbage leaves in boiling water. Boil them for no more than three minutes (about 5 if using old cabbage).

Lay out all the leaves on a wooden surface. Fold each one in half. If the cabbage is harsh, beat it off with the flat side of the mallet.

Squeeze the peeled garlic cloves into a small bowl. Add to them a tablespoon of vegetable oil, salt and spices. Wash the dill, chop very finely.

Brush half of each cabbage leaf with garlic paste. Sprinkle generously with chopped dill. Fold them in half so that the filling is inside.

Break the eggs into a bowl. Add quite a bit of salt and pepper to them, whisk thoroughly with a whisk.

Heat up the pan with the remaining oil. Dip each cabbage roll into the egg mixture. Hold the leaves there for a bit so that the batter is inside the blanks.

Fry the schnitzels on both sides in a hot skillet. Each piece will take no more than 5 minutes.

You can simplify the recipe by making schnitzel only from breaded cabbage. But with the filling, the dish turns out much tastier and more aromatic. It is often served with various sauces based on sour cream, yogurt or tomato puree.

Option 2: Quick cabbage schnitzel recipe

There is a simplified recipe for schnitzels, but it is only suitable for young cabbage. Here we will not add the filling or separate each leaf, we will simply chop the vegetable into large pieces. It is better to choose a small head of cabbage so that it is more convenient to cut it.

Ingredients:

Young cabbage - ½ head;
Breadcrumbs for breading - 100 g;
Oil - 30 ml;
Sour cream - 70 g;
2 eggs.

How to quickly cook schnitzel from young cabbage

Place a pot of water on the stove first. Add a pinch of salt to it, bring to a boil.

Rinse cabbage, pat dry with paper towels. Remove a few top leaves. Cut the rest of the head into small pieces. Their thickness should be no more than 2 centimeters. You do not need to throw away the stalk, it is she who will hold the leaves during frying.

Gently lower the cabbage slices into boiling water. Hold them there for no more than three minutes, then pull them out with a slotted spoon. You can throw the blanks into a colander to get rid of excess liquid.

While the cabbage is cooling, prepare the breading. Pour the breadcrumbs into one plate, beat the eggs with salt in another.

Pour oil over the pan, heat it well. Dip each schnitzel first in the egg mixture, then in the breadcrumbs. Fry them for 3 minutes on both sides. You can make a double layer of breading if you have time for it. Drizzle sour cream over fried cabbage before serving.

For very quick preparation of the dish, use store-bought breadcrumbs. But next time, be sure to try making them yourself. It's very simple, you just need to grind the dried pieces of bread with a blender, then add spices and salt to them. Such a product will turn out much tastier and better than in a supermarket.

Option 3: Cabbage schnitzel with cheese

Cabbage goes well with cheese. This vegetarian recipe uses Adyghe, but you can use any other variety of your choice. To enhance the taste, add fragrant spices.

Ingredients:

Flour - 30 g;
Semolina - 20 g;
Cheese - 200 g;
Sour cream - 200 g;
Oil - 50 ml;
Cabbage - 300 g;
Turmeric, curry, black pepper.

Step by step recipe

Wash the cabbage, wait until the liquid drains from it. Put the vegetable on a flat dish, send it to the microwave. Let it cook for 10 minutes at maximum power.

Pour cold water over cabbage. Separate the soft leaves from the stalk. Return the hard part of the vegetable to the oven for a few more minutes.

Cut the cheese into thin slices. Cut off the seal from the cabbage leaves, which was located directly next to the head of cabbage.

Pour some of the oil into the pan. Stir turmeric in it, fry Adyghe cheese on both sides. He should brown. If you're using regular hard cheese, you don't have to fry it.

In a deep bowl, combine sour cream with flour, salt and spices. Pour semolina onto a flat plate. You can use breadcrumbs instead.

Place a piece of cheese inside each cabbage leaf. Roll them into envelopes like cabbage rolls.

Return the skillet to the heat and add the rest of the oil. Roll each schnitzel in sour cream batter, then bread them in semolina. Fry the blanks on both sides for two minutes.

If you do not have a microwave oven, you can simply boil the cabbage in salted water, as in the previous recipes. Spices vary according to your taste. Sometimes mixed dried herbs, oregano, basil or rosemary are added to schnitzels. Fresh herbs will also be appropriate in this dish.

Option 4: Cabbage Schnitzel with Ham

This recipe will appeal to meat eaters. Schnitzels with ham are unusually tender and juicy. You can use other sausages, chicken or even minced meat. Pre-fry or boil the meat until tender.

Ingredients:

Cabbage - 1 kg;
7 eggs;
Flour - 70 g;
Ham - 100 g;
Oil - 20 ml.

How to cook

Shred the cabbage. Boil it in salted water, then drain in a colander. After cooking cabbage, vegetable broth remains in the pan. Don't pour it out right away. Based on this liquid, you can make an excellent soup.

Whisk eggs with flour and salt. Pour the chopped cabbage into the resulting mass, mix well.

Cut the ham into small cubes, add it to the rest of the ingredients. Stir until smooth, heat the pan with oil in parallel.

With wet hands, form schnitzels from cabbage dough, put them on a hot frying pan. Fry for 4 minutes on each side over low heat. Be sure to cover the dish with a lid so that the cutlets are well baked.

It is not necessary to fry all the schnitzels at once. Some of them can be rolled in flour, put in a container and frozen. The next time you cook dinner, it will be enough for you to dip the blanks in batter and send them to the oven.

Option 5: Gourmet Cabbage Schnitzel with Mozzarella

Fans of original dishes will definitely appreciate these schnitzels with mozzarella. In this recipe, they are not fried, but baked in the oven. Thanks to this, the dish turns out to be less high-calorie, without the taste of oil.

Ingredients:

Head of cabbage;
Mozzarella - 100 g;
Oil - 10 ml;
Flour - 100 g;
Crackers - 100 g;
2 eggs.

Step by step recipe

Wash the cabbage, cut it into slices, as in a quick recipe. Boil in water with a little salt. The oven can already be switched on at 200°.

Wait for the cabbage to cool down. Slice the mozzarella into thin slices. Spread the cheese among the cabbage leaves.

Whisk eggs with salt and spices. Pour crackers and flour into different containers.

Dip each schnitzel in flour, then dip in egg and breadcrumbs.

Grease a baking sheet with oil. Put all the blanks on it.

Send the schnitzels to the oven for half an hour. Do not go far from the stove, as you will need to periodically turn the workpieces. When they are browned on all sides, you can remove the baking sheet from the oven. Serve hot with sour cream.

Delicious schnitzels can be prepared not only from ordinary cabbage. Peking products are very delicate. You can also boil broccoli or cauliflower florets, then finely chop them and make cutlets.

I have long wanted to cook cabbage schnitzel, but somehow did not dare. I thought it was too simple and not very tasty dish. However, this time I opened a cookbook from my home collection and came across a recipe for schnitzel. For me, this dish was opened in a new way and seduced primarily by the fact that it is dietary.

I made up my mind and did everything according to the recipe. Our family was very happy with the results. Even my daughter, who is capricious in food, ate the dish with pleasure. Therefore, I boldly recommend that you cook cabbage schnitzel. It is best served with sour cream or, as in my case, with.

Recipe Information

Cooking method: blanching, frying.

Total cooking time: 40 min.

Servings: 6 .

Ingredients:

white cabbage - 1 pc.
eggs -2 pcs.
breadcrumbs
vegetable oil
salt.

How to cook:

We wash the cabbage and cut out the stalk.
We send the whole head of cabbage into boiling salted water in a large saucepan to blanch. But there is a downside to this cooking method. The upper leaves become soft, while the inner ones remain firm. Therefore, you should gradually remove them as they are ready. It is not necessary to digest, it is important that the cabbage is still slightly crunchy. If you manage to carefully remove the leaves from raw cabbage, just remove and send to blanch. So it will be faster. But my leaves break when I separate them raw.
After cooking, the cabbage needs to be cooled to make it easier to work with.
Separate the leaves and lay them out to dry a little. Cut off thick veins, leaving the leaf intact.
We fold each envelope as in the photo.
Roll in flour.
Then dip in egg and salt. Determine the number of eggs according to the situation. Do not drive a lot into the plate at once, but gradually as needed.
And at the end we roll the future schnitzel in breadcrumbs. By the way, here is the recipe for their self-cooking.
We send it to a preheated pan with vegetable oil and fry first on one side until a golden crust appears.
Flip over and fry on the other side.
Cabbage schnitzel turns out beautiful, ruddy, crispy and very tasty, especially when hot or warm.

Note to the owner:

The good news is that this vegetable dish can be prepared all year round, because cabbage is always available.
Prepare bechamel sauce for schnitzel and enjoy the extraordinary taste of this dish.
You can blanch cabbage leaves not only in a pot of water, but also steamed in a slow cooker or double boiler. You can also fry schnitzels in a slow cooker on the “Frying” mode.

When summer is in full swing and everyone has already eaten salads and cabbage rolls from young cabbage, you can diversify your menu and cook cabbage schnitzel - a delicious dish from ordinary white cabbage.

Cabbage schnitzel is prepared by analogy with the classic meat schnitzel - cabbage slices are rolled in egg and breading, and then fried.

Having treated homemade this simple and very tasty dish, you will be surprised - they will not immediately understand that the dish is cabbage. Appetizing pieces with a crispy crust will definitely not leave them indifferent, and even more so if they are from ordinary cabbage.

Without exaggeration, this is not a dish, but an overeating!

For schnitzels, young cabbage is best, because its leaves are more tender and therefore the dish cooks faster, but any cabbage will do - it just needs to be cooked a little longer.

Despite breading and roasting, cabbage schnitzel still turns out to be low-calorie thanks to dietary cabbage.

Type of dish: second course
Calorie content: 80 kcal

For those who are losing weight, cabbage schnitzels will be especially pleasant, as they will allow you to replace common cabbage salads with another more interesting dish.

The recipe is designed for a small head of young cabbage, because the cabbage is cut into segments. It turns out 10-12 cabbage schnitzels.

However, you can also use a large head of cabbage, in which case the schnitzel should be prepared from individual leaves using the same technology. At the same time, cabbage leaves should be rolled up with an envelope.

cabbage schnitzel

Ingredients:

a small head of young cabbage - about 1 kg
egg - 3 pcs.
breadcrumbs or semolina - about 100 g.
salt, pepper to taste
vegetable oil or fat for frying

I note that for breading you can use both breadcrumbs and semolina. I use semolina - it's safer, because crackers contain harmful yeast and it is not known what kind of bread or loaves they were made from.

I also draw your attention to the fact that refined sunflower oil, which is usually fried, is a harmful unnatural product (more on that). Instead, you can use melted pork fat - this is a 100% natural product, devoid of any kind of processing (about its benefits).

Cooking:

Despite the simple composition of the ingredients, the result is a “you will lick your fingers” dish! Cabbage schnitzels are good both hot, especially with sour cream, herbs and garlic sauce, and cold. They can be used as a side dish or on their own.

If you like schnitzels, then the recipe soaked in milk guarantees the most delicate taste of meat, even from the freezer.

Bon appetit and stay healthy! Leave your comments - feedback is very important!

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