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Schnitzel cabbage
1 serving
boiled to semi-readiness cabbage without a hump, cool, disassemble into leaves. fold two leaves, give them an oval shape, wet in an egg-milk mixture, roll in crumbs or flour and fry until golden crust appears. Serve with melted butter, sour cream or milk sauce, decorating with parsley or dill greens, cabbage schnitzel can be fried in its natural form or in dough and eggs
boiled to semi-readiness cabbage without a hump, cool, disassemble into leaves. fold two leaves, give them an oval shape, wet in an egg-milk mixture, roll in crumbs or flour and fry until golden crust appears. Serve with melted butter, sour cream or milk sauce, decorating with parsley or dill greens, cabbage schnitzel can be fried in its natural form or in dough and eggs
white cabbage - 250 g, eggs - 0.25 pcs., milk - 1 tbsp. spoon, butter - 1 tbsp. spoon, flour - 0.5 tsp, salt to taste, greens to taste
