Cabbage schnitzel is a very tasty dish. Vegan (lean) cabbage schnitzels - recipe with photos and videos

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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:

1. 
   We wash the cabbage and cut out the stalk.
2. 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 remove the leaves carefully from raw cabbage, just remove and send to blanch. So it will be faster. But my leaves break when I separate them raw.
3. 
   After cooking, the cabbage needs to be cooled to make it easier to work with.
4. 
   Separate the leaves and lay them out to dry a little. Cut off thick veins, leaving the leaf intact.
5. 
   We fold each envelope as in the photo.
6. 
   Roll in flour.
7. 
   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.
8. 
   And at the end we roll the future schnitzel in breadcrumbs. By the way, here is the recipe for their self-cooking.
9. 
   We send it to a preheated pan with vegetable oil and fry first on one side until a golden crust appears.
10. 
    Flip over and fry on the other side.
11. 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.

Cabbage schnitzel is a simple dish. Its highlight, in addition to the appetizing crispy crust, is the sauce. Usually housewives use the one at hand - tomato, cheese, garlic. In the cabbage schnitzel recipe, I used garlic paste (garlic with vegetable oil).

Recipe for beginner cooks. A .

Preparation time: 30 minutes / Yield: 3 servings

Ingredients

• cabbage 1 head
• garlic paste 2 tablespoons (or garlic - 5 cloves)
• dill 1 bunch
• vegetable oil for frying
• eggs 2 pcs., large
• ground black pepper to taste
• pinch of salt

How to cook cabbage schnitzel

Separate the cabbage into leaves. Boil the leaves in salted water. Do not overcook or they will lose their flavor and become crispy after frying - 3-4 minutes is enough.

Cut off the seal located closer to the base from the leaves. Fold each sheet in half and lightly beat with a hammer. It is unlikely that this will be needed for young cabbage, but for old cabbage it is most often appropriate.

Finely chop the dill. Prepare garlic paste. To do this, combine garlic squeezed through a press with 1 teaspoon of vegetable oil.

Unfold the cabbage leaf and brush generously with garlic paste.

Sprinkle the garlic paste with chopped dill, also plentifully - then the schnitzels will turn out to be very fragrant.

Close the cabbage schnitzel with the second cabbage leaf.

Crack two eggs into a bowl, season with a pinch of salt and freshly ground black pepper.

Stir the egg mass with a fork until smooth (yellow and protein should become one).

Dip the schnitzels on both sides in the egg mixture so that the egg flows into the cabbage leaf as well.

Place the schnitzels in the hot oil in the pan.

Everyone remembers the words from the film about a huge number of potato dishes: "... french fries, potato pie ...". However, no less dishes can be prepared from cabbage. It would seem, well, what can you think of, except cabbage soup? Still, but there is a lot of messing around with them, and not everyone succeeds. But there are completely unexpected dishes that are not at all difficult to make, and the quality is guaranteed for any housewife. For example, cabbage schnitzel. Yes, that's right, schnitzel. Although there is not a gram of meat in it.

Cabbage schnitzels can be cooked in different ways. But this is the simplest recipe that even a young housewife who is just mastering culinary skills can handle. At the same time, it is better to use early varieties of cabbage for schnitzel, although late ones can also turn out delicious if you follow some tricks. Products for cooking cabbage schnitzels are always in the refrigerator. So let's get started.

Ingredients:

• 1 small fork of white cabbage;
• 2 eggs;
• 2 tbsp. spoons of flour;
• water;
• vegetable oil for frying;
• breadcrumbs (optional)
• salt and pepper to taste.

Cooking method:

You need to take a head of cabbage, remove the top sluggish and dirty leaves. But the protruding stalk should not be cut off, it will come in handy.

Now the forks need to be cut into slices, like a watermelon, so that a stalk remains in each piece, and the leaves stick to it. It is easier and more convenient to first cut the head of cabbage in half, and only then divide it into slices. Each share should not be thick. In a wide place, it should be 3-3.5 cm.

If the cabbage is rough, you can make the slices thinner, and if a young head is used, you should not make thin pieces.

Next, the shares of the cabbage head should be placed in a deep, but wide pan, not with very high walls. You need to lay the pieces tightly one on top of the other, like a cake, with the wide side to the wall, and to the center with a stalk, that is, a thinner edge.

Then pour cold water over and season with salt. Put on fire and heat until it starts to boil. As soon as it boils, reduce the fire and let it boil for a few minutes. Young cabbage should be cooked for no more than one to two minutes., it is very tender and will cook instantly. If the pieces are thin enough, then they can be completely removed from the heat immediately after boiling. But the old cabbage can be left to boil for five minutes, but, again, it all depends on the thickness of the slices.

After that, you need to pour all the contents either into a wide colander or onto a wide and flat grate. Wait until all the water drains and let cool.

While the cabbage blanks are cooling, you should prepare a kind of batter. It is possible, indeed, make a very batter out of water, egg and flour. Just do not forget to salt and pepper well. Or you can beat a few eggs with salt and black pepper in a separate bowl, and pour flour or breadcrumbs into another.

Now roll the cooled slices of white cabbage in an egg, then breaded (or only in batter) and immediately put in a hot frying pan with refined vegetable oil. It is better to make the fire medium, that is, reduce it to medium immediately after the oil warms up strongly. Fry on each side until crispy. After that, the young cabbage can be removed, and the old one can be turned over again and, having reduced the heat to a small one, close the lid and hold for another couple of minutes.

These schnitzels can be served both as an independent dish and as a main dish with a side dish. Boiled rice or mashed potatoes are better for a side dish. But still, it is more logical to serve it as a separate dish, and additionally put a salad of fresh vegetables with vegetable oil on the table. The schnitzel itself can be topped with sour cream or mushroom white sauce.

Multifaceted 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 from mouth to mouth by cooks. Each of them probably brought something of their own to the recipe, so you can experiment. 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.

Cabbage is better to choose late varieties. The head of cabbage should be elastic and with thin leaves - in general, like cabbage rolls.

Cooking method:

Start cooking white cabbage schnitzels by removing the stalk from the fork. The easiest way to do this is with a sharp knife.

After removing the stalk, lower the cabbage into boiling water. For these purposes, you will need the pan described in the previous recipe. It is more logical to place the fork with the cut stalk down. At the base, the leaves are thicker and they need a higher temperature. Boil the cabbage for 5-10 minutes.

After cooking, the forks must be transferred to a wire rack or a sieve. Let the cabbage give up all the water and cool.

Meanwhile, from water, flour, eggs and salt and pepper, you should prepare a regular batter.

Then it is necessary to disassemble the cooled cabbage into separate sheets. Wrap each sheet with an envelope and dip first in batter, and then in sifted wheat breadcrumbs for breading and send to fry in a hot frying pan until 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, a cabbage leaf is not just folded into an envelope, but something is added to it. Toppings can be very different:

• thin slices of cheese;
• a mixture of ham and cheese, grated;
• a mixture of fried forest mushrooms;
• boiled eggs with finely chopped herbs;
• walnuts with roasted carrots.

You can imagine yourself. The only rule that should be followed when you stuff white cabbage schnitzel is a thin, thin layer of stuffing. Its thickness should not exceed double the thickness of the cabbage leaf.

Video recipe for cabbage schnitzel with cheese

Try it, you will definitely get yummy! By the way, if you come up with some original filling or simplify the recipe, be sure to tell us in the comments.

Cabbage schnitzel is a budget treat that you can cook quickly and without any hassle. Using a simple, understandable recipe, everyone can handle the creation of an original dish. It is served as a side dish with main meat or fish dishes. As a snack on the table, it will take pride of place.
How to cook cabbage schnitzel? To cook cabbage schnitzel, the most delicious recipe does not have to be filled with special spices and spices. You can use young heads of cabbage, leaves of late varieties of cabbage, cauliflower or Beijing.
Young cabbage is chosen in a small size, up to 500 g. Cut into 6-8 parts, quickly boiled, breaded and fried. Schnitzel from cabbage leaves is prepared from vegetables of late varieties. Boiled blanks are cooled, folded into an envelope, breaded and fried. Cauliflower can be chopped and chopped schnitzel can be prepared. Schnitzel from Peking cabbage does not require boiling leaves, they can be filled with cheese or other stuffing.

Cabbage schnitzel from young cabbage

Young cabbage schnitzel is a good way to complement the main meat dish, served with sour cream sauce. In the process of preparation, it is important not to overcook the cabbage slices, this can be done in a slow cooker or on the stove in a saucepan, the time is no more than 10 minutes. So that the schnitzels do not fall apart, you can not cut off the stalk.
Ingredients:
young cabbage - 1 pc.; eggs - 2 pcs.; flour, crackers; salt, pepper, oil, dried herbs.
Cut the cabbage into 8 parts, wash, strain. Boil in salted water for 10 minutes. Cool, dry. Roll in flour, dip in an egg. Bread in breadcrumbs, fry the cabbage schnitzel in a hot frying pan until golden brown.

White cabbage schnitzel

Schnitzel from fresh cabbage can be made from leaves, rolled up and breaded in breadcrumbs. For a variety of taste, you can add dried herbs to the flour. The leaves must be boiled or softened in advance in the microwave. For the latter method, the head is placed in the device for 10 minutes, the top leaves are removed, then the procedure is repeated 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; frying oil.
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 an egg, bread in breadcrumbs. Fry the cabbage schnitzel until crispy golden brown.

Cabbage schnitzel with cheese

Schnitzel from cabbage with cheese turns out to be more satisfying and with a taste unlike any other dish. It is better to choose cheese with a pleasant creamy taste, which melts well during heat treatment, it is possible to use suluguni, but keep in mind 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; frying oil.
Boil the cabbage leaves for 10 minutes in salted water, cool. Cut the cheese into plates, wrap each piece in a cabbage leaf. Mix the flour with oregano, pepper. Roll in flour, then in the egg.

Cabbage schnitzels with mushroom sauce

Cabbage schnitzels with mushroom sauce is an excellent option for a full-fledged dish, for which neither a side dish nor hot meat is needed. An excellent dish, quite self-sufficient, it is served hot immediately after cooking, when it has cooled down, it will lose all its characteristics. For the sauce, you can use sour cream, replacing the 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 parts, boil in salted water, cool. Roll in flour, egg, breaded. Fry in oil until golden brown on all sides. Meanwhile, fry the chopped mushrooms with onions, salt, toss in 2 tsp. flour. Pour in the cream, mix, simmer until thickened, about 5 minutes, season with chopped herbs. Serve hot cabbage schnitzel, pouring mushroom sauce.

Cauliflower Schnitzel

Insanely delicious cabbage schnitzel made from chopped inflorescences will appeal to all lovers and non-special admirers of such experiments in the kitchen. The dish is prepared quickly so that the blanks are held together well and the cabbage does not fall apart, you need to boil it, but not longer than 5 minutes, the pieces should remain firm.
Ingredients:
cauliflower - 1 fork; salt, pepper, oil; a 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. Cut cabbage into small pieces, mix with egg, flour, herbs, salt and pepper. Blind small cakes, breaded in breadcrumbs, leave for 10 minutes. crusts on both sides.

Cabbage schnitzels in batter

Cabbage schnitzel in batter is prepared according to the classical 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 like 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 pancakes. golden color on all sides.

Chinese cabbage schnitzel

Chinese cabbage schnitzel does not require preliminary boiling of the leaves due to their softness; after a long treatment, they simply get wet and fall apart. A simple and quick dish is a great addition to a hot dish or a good quick snack in anticipation of the main meal. The indicated number of components is enough for 2 large schnitzels. If desired, cheese plates can be placed 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 to soften a little. Fold two sheets on top of each other, wrap the soft edges, you should get 4 layers. Salt each layer a little. Roll in flour, in an egg. each side until golden brown.

Cabbage schnitzels in the oven

Baked cabbage schnitzel in the oven is an unusually tasty treat that even those who do not really like dishes from this vegetable will like. A special feature of the treat will be an appetizing crust of sour cream sauce and cheese, under which schnitzels will be baked. The dish is served in the company of a creamy garlic sauce with herbs.
Ingredients:
cabbage leaves - 10 pcs.; egg - 1 pc.; flour - 2 tbsp. l.; bread crumb; salt; sour cream - 4 tbsp. l.; hard cheese - 150 g; frying oil.
Fold the boiled leaves into an envelope. Roll in flour, then in an egg, breaded. Fry until crispy, put in a mold. Mix sour cream with grated cheese. Grease the schnitzels with sauce, bake until golden brown at 190 degrees.