Cabbage schnitzel recipe

Are you cooking?

All about culinary art...

Cabbage schnitzel - a vegetarian version of a popular dish

A dish like schnicel (from German - slice, piece) is understandable to almost everyone. Most people compare it specifically to meat. This is partly correct, because the traditional version is made from pork or beef, and less often from other types of meat. But for people who follow a healthy diet, also for diabetics and vegetable eaters, there is a very exciting recipe - cabbage schnitzel.

This dish may also appeal to meat eaters. After all, cabbage is rich in an abundance of valuable vitamins and minerals, and thanks to fiber, there is a feeling of fullness that lasts for a long time. The manufacturing process is not difficult, and the treat turns out very tasty.

There are a huge number of instructions for preparing this dish. The testing field 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 could be rice, mushrooms, herbs, boiled chopped egg. The cheese inside has a special taste. Let's look at several diagrams with photos, step by step, according to which cabbage schnitzel is prepared.

Schnitzel of cabbage leaves in batter and breading

A very ordinary and frisky manufacturing option. It will be useful for him:

Cabbage leaves – 7 pcs;
One testicle;
Breadcrumbs - 2 large spoons;
Flour – 2 huge spoons;
Sunflower oil for frying;
Salt - to taste.

Place the cabbage leaves in salted water and boil for 5 minutes until they become soft. Do not exceed the cooking time, otherwise the leaves will become less tasty and crispy after the next frying process;
We strain the water through a sieve and let the leaves cool;
Then you need to lightly beat them with a hammer and roll them into envelopes. If the vegetable is young, then you don’t have to beat it;
Fill one bowl with flour, lower it in turn and roll each piece in it;
In a separate container, beat the egg and dip the cabbage in it;
Pour breadcrumbs into the third bowl and roll the products in them;
Heat the sunflower oil in a frying pan, then transfer our preparations into it and fry for 5 minutes, remembering to twist often. Approximately two minutes are allotted for each side. Do not add a lot of oil, otherwise the dish will turn out very greasy.
Serve the finished dish by placing it on a plate and sprinkling lemon juice on top. It will help break down excess fats in the dish. You can also place cabbage schnitzels on paper napkins or towels.

Before breading the cabbage, prepare the garlic and herb paste if desired. To do this, pass a few cloves of garlic through a press and mix with one small spoon of vegetable oil. Generously coat the leaves with paste, then chop a bunch of dill into them. This interior will give your culinary masterpiece a special taste and smell. Some people use tomato sauce.

Schnicel made from cabbage pieces

This dish is prepared from white cabbage, but you can also use regular cabbage. For production you will need:

Small white cabbage fork – 0.6-1 kg. A larger fork size will cause inconvenience when cooking. Also, the vegetable should be dense, with small leaves so that they do not fall off;
Flour – 150 g;
Burning water – 3 cups;
Salt - half a small spoon;
Breadcrumbs – 380 g. You can buy store-bought ones or prepare them yourself. 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. It is necessary to create it so that part of the stalk remains on any piece. If you miss this, the leaves will fall apart and nothing will work.

Cut the stalk side of the forks in half;
In the same way, cut each half in half;
We continue the process until we get very thin pieces;
Prepare the batter. To do this, combine flour and salt, then add hot water and mix well;
Dip any prepared piece into the resulting mixture;
Roll well in breadcrumbs;
Heat the oil in a frying pan and transfer our preparations into it;
Brown the pieces on each side for 2 minutes;
Serve with any side dish of your choice;

You can skip the step of breading and fry only in batter.

Cabbage Schnicel with cheese

There are a huge number of options for making this dish with cheese. Let's look at a few instructions for making the inside:

The most common and widespread method is a whole thick piece of cheese as the inside;
Grind the cheese and egg, mix. It makes a wonderful {filling} for food;
You can create a filling from several types of cheese. For example, mix grated hard and melted;
Cottage cheese in combination with garlic and mashed cheese will give the dish a wonderful, special taste.

Now let's talk more about the cooking process. To do this you need:

Beijing - one fork;
Cheese – 400 g;
Flour – 6 huge spoons;
Milk – 150 ml;
3 testicles;
Salt, pepper - to taste. Other spices of your choice are also suitable;
Refined oil - for frying.

Cooking process step by step:

We start by preparing the leaves. They should be soft. Most housewives boil them in water with salt. But it will be easier to place the forks in the microwave and start the timer for 3 minutes;
Separate the forks into leaves, beat them a little, then add salt and pepper. The main thing is not to overdo it with spices;
Cut the cheese into slices approximately 5 mm wide;
Place the records on any leaf and roll them into an envelope;
For the batter, combine eggs, flour and milk, add a little salt. Beat the mixture until it becomes a thick mixture;
Dip each piece in batter and fry on both sides in a frying pan with vegetable oil until golden brown.

Cabbage schnitzel with mozzarella in the oven

The end result is an incredibly special recipe with a touch of sophistication. The following products are required:

Belokachanka – forks;
Half a cup of flour and breadcrumbs;
Testicles – 2 pcs;
Mozzarella cheese – 100 g;
Vegetable oil;
Salt.

We prepare pieces of white cabbage in the same way as in the 2nd recipe;
Place them in a saucepan, add a little water, add some salt;
Bring to a boil, then simmer for another 20 minutes;
Let it cool and drain the water;
Cut the mozzarella into thin slices and place between the leaves in a piece of cabbage. 3 records are enough;
Dip any piece in flour, then dip it in beaten eggs, and finally cover it with breadcrumbs;
We move the preparations onto a baking sheet with vegetable oil, and place them in an oven preheated to 200 degrees for half an hour. It is necessary to look and twist the pieces on the other side;
Serve the finished dish sprinkled with sour cream. You can sprinkle with steamed raisins.

That's all the intricacies of making cabbage schnitzel at home. Although it is not meat, the taste will not leave you indifferent.

Video: Recipe for cabbage schnitzel with crispy crust

Frisky and unusual recipes for white cabbage schnitzels

Everyone remembers the words from the movie about a large number of potato dishes: “...french fries, potato pie...”. But just as many dishes can be prepared from cabbage. It would seem, well, what can you come up with other than cabbage soup? There are also cabbage rolls, but there’s a lot of fiddling around with them, and not everyone gets them right. But there are completely unexpected dishes that are completely easy to create, and the ability is guaranteed for any housewife. For example, schnitzel made from white cabbage. Yes, yes, specifically schnitzel. Although there is not an ounce of meat in it.

Regular cabbage schnitzel recipe

Cabbage schnitzels can be prepared in different ways. But this is the most common recipe, which even a young housewife who is just mastering culinary skills can handle. With all this, for schnitzel it is better to use early types of cabbage, although later ones can also turn out tasty if you follow some tricks. Products for making cabbage schnitzels are always in the refrigerator. So let's get started.

Ingredients:

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

Manufacturing method:

You need to take cabbage forks and remove the top limp and dirty leaves. But you shouldn’t trim the protruding stalk; it will be needed.

Now the forks need to be cut into slices, like a watermelon, so that in any piece there remains a stalk, and the leaves stick to it. It’s easier and more convenient to first cut the forks in half, and only later divide them into slices. Any bit doesn't have to be fat. In a wide area it should be 3-3.5 cm.

If the cabbage is coarse, you can create thinner slices, but if you are using a young head, you should not create thin slices.

Next, the cabbage fork should be placed in a pan that is deep, but wide, and not with very high walls. The pieces must be placed tightly one on top of the other, like a cake, with the wide side facing the wall, and the stalk towards the center, in other words, the narrowest edge.

Then add cool water and add salt. Place on the fire and heat until it starts to boil. Once it boils, reduce the heat and let it simmer for a couple of minutes. Young cabbage should be cooked for no more than one or two minutes ; it is very warm and will cook instantly. If the pieces are quite thin, then you can completely remove them from the heat immediately after boiling. But old cabbage can be left to boil for about 5 minutes, but, again, it all depends on the thickness of the slices.

After this, you need to pour all the contents either into a wide colander or onto a wide and flat mesh. Wait until all the water has drained and let it cool.

While the cabbage preparations are cooling, you should prepare something like a batter. You can, indeed, create a very thin dough from water, eggs and flour . Just remember to add salt and pepper well. Or you can beat a few eggs with salt and black pepper in a separate bowl, and pour flour or breading mixture into another.

Now roll the cooled slices of white cabbage in eggs, then in breading (or just in batter) and place them in a hot frying pan with refined vegetable oil. It is better to create a medium heat, in other words, reduce it to medium immediately after the oil gets very hot. Fry on each side until a crispy crust forms . After this, the young cabbage can be removed, and the old one can be turned over again and, reducing the heat to low, close the lid and hold for a few more minutes.

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

Multi-faceted cabbage schnitzel recipe

This recipe can be called basic. For the first time it was published in a book about healthy and tasty food back in the 50s of the last century. It is entirely possible that it existed before. But it was passed on by cooks from mouth to mouth. Any 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 testicles;
2 tbsp. spoons of flour;
salt, pepper to taste;
vegetable oil;
water.

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

Manufacturing method:

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

After removing the stump, put the cabbage in 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 must be transferred to a mesh or sieve. Allow the cabbage to give up all its water and cool.

In the meantime, you should prepare a regular batter from water, flour, eggs and salt and pepper.

Later you need to disassemble the cooled cabbage into separate leaves. Wrap any leaf in an envelope and dip it first in batter, and later 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. In other words, you don’t just roll up a cabbage leaf into an envelope, but add something to it. The internals 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 stuff white cabbage schnitzel is a thin, thin layer of inside. Its thickness does not have to exceed twice the thickness of a cabbage leaf.

Video recipe for cabbage schnitzel with cheese

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

Cabbage schnitzel - 3 essential recipes

Ksyusha Garastyuk • 06.25.2019

This economical dish is prepared very quickly and can be either the main dish or serve as a side dish. Cabbage schnitzel is a flat vegetable cutlet, the obligatory attribute of which is breading. The dish is deep-fried - oil is poured into the frying pan and the cutlets should go halfway into it. This development helps to achieve the appropriate crispiness.

Schnitzel is prepared from young cabbage or the most mature (it is necessary to remove the top leaves).

It is better to serve cutlets with sour cream or mushroom sauce. You can add your favorite spices or herbs to the breading itself to enrich the taste.

The most delicious cabbage schnitzel recipe

This dish has a fresh and catchy taste. Add a little fragrant herbs and black pepper for spiciness.

Ingredients:

1 small fork of cabbage;
2 testicles;
4 tbsp. flour;
30 gr. breadcrumbs;
a pinch of salt;
black pepper;
oregano;
thyme.

Manufacturing:

Wash the forks and cut into 6 or 8 pieces depending on the size.
Place in boiling water for 10 minutes.
First roll each slice in flour, then in beaten eggs and finally in breadcrumbs.
Fry in a heated frying pan on both sides.

Cabbage schnitzels with cheese

This dish can be varied by placing a piece of cheese in the middle. The inside of the schnitzel will be chewy as the cheese will melt. This exciting appetizer will amaze your guests.

Ingredients:

cabbage leaves;
hard cheese;
1 testicle;
30 gr. breadcrumbs;
4 tbsp. flour;
a pinch of salt;
black pepper;
oil for frying.

Manufacturing:

Wash and dry the leaves.
Cut the cheese into slices.
Wrap any cheese slice in a cabbage leaf - you should get envelopes.
Beat the egg with a fork.
Pour flour (it is better to sift it) and breading into separate plates.
Add salt and pepper to the flour.
First, roll the envelopes in flour, then dip in the egg, and finally in breadcrumbs.
Fry in a frying pan, having previously poured oil into it and heated it.

Cabbage schnitzel in batter

If you don't have breadcrumbs on hand, you can replace them with batter. In addition, these cabbage cutlets turn out to be the most filling and airy.

Ingredients:

1 small fork of cabbage;
2 testicles;
2 tbsp. mayonnaise;
3 tbsp. flour;
salt;
black pepper;
oil for frying.

Manufacturing:

Wash the cabbage and let it dry.
Cut the forks into 6 or 8 pieces depending on the size.
Boil them for 10 minutes.
Beat the eggs with a fork. Mix with mayonnaise. Stir in flour. Add salt and pepper.
Dip the cabbage slices into the batter.
Fry on both sides in hot oil.

This casual and savory dish will blow your mind the first time you try it. Pair the schnitzels with a side dish or enjoy the vibrant vegetable flavor with sour cream sauce.

Cabbage schnitzel

Ingredients

Cabbage leaves – 7 pcs.

Wheat flour – 2 tbsp.

Breadcrumbs – 2 tbsp.

Sunflower oil - for frying

130 kcal
25 min.
25 min.

Photo of the finished dish

Step-by-step recipe with photos

Schnitzel is a common dish in Viennese cuisine, which was originally prepared only from veal. In modern cuisine, schnitzels are prepared not only from meat, but also from cabbage. It is cabbage schnitzel that I would like to offer to your attention, dear readers.

You can prepare cabbage schnitzel very quickly and simply, and the end result is a most delicious dish. Portions must be calculated based on how many pieces are needed for one. I prepared 5 schnitzels, which I divided into 2-3 pieces per serving. The indicated ingredients are enough for 6-7 cabbage leaves.

We will need cabbage leaves, sunflower oil, flour, eggs, salt and breadcrumbs.

Cabbage leaves must be boiled in salted water for 5 minutes to soften them. Drain the water through a sieve and toss the leaves to cool.

Then lightly beat the thick part of the leaves with a kitchen hammer and roll the leaves into an envelope.

Pour flour onto one plate and roll cabbage preparations in it one by one.

Beat the egg in a separate bowl and dip the pieces into it.

Then roll the cabbage in breadcrumbs.

Heat the oil in a frying pan, place the cabbage schnitzels in it and fry for 5 minutes, turning constantly so as not to overcook, 1-2 minutes on each side.

Place the finished cabbage schnitzels on a plate and serve immediately.