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Schnitzel cabbage
1 serving
Clean the cabbage and remove the poker. Then cook whole in boiling salted water for 10-12 minutes, cool slightly and disassemble into individual leaves. Cut the thickened parts of the leaves or beat them with a pull. Fold the prepared leaves into two leaves, give them an oval shape, plan in flour, wet in an egg and again plan in crumbs. Then fry on both sides until a ruddy crust forms. When vacating, schnitzel is poured with fat or sour cream, you can sprinkle with parsley greens.
Clean the cabbage and remove the poker. Then cook whole in boiling salted water for 10-12 minutes, cool slightly and disassemble into individual leaves. Cut the thickened parts of the leaves or beat them with a pull. Fold the prepared leaves into two leaves, give them an oval shape, plan in flour, wet in an egg and again plan in crumbs. Then fry on both sides until a ruddy crust forms. When vacating, schnitzel is poured with fat or sour cream, you can sprinkle with parsley greens.
white cabbage - 180 g, wheat flour - 5 g, eggs - 8 g, breadcrumbs - 15 g, fat - 10 g, margarine - 10 g, or butter - 10 g, or sour cream - 10 g
