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.