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