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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 the flight 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 and egg and again plan in crumbs. then fry on both sides until a ruddy crust is formed. 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 the flight 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 and egg and again plan in crumbs. then fry on both sides until a ruddy crust is formed. 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, ground crumbs - 15 g, fat - 10 g, margarine - 10 g, or butter - 10 g, or sour cream - 20 g
