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Schnitzel cabbage
1 serving
Peel the head from the upper leaves, cut out the gruel, cook in salted water, remove and let the water drain. Then disassemble into individual leaves, slightly beat off the thickened parts or cut with a knife. Fold each sheet in the form of an envelope, batch in flour, dip in beaten eggs, re-plate in crumbs and fry.
Peel the head from the upper leaves, cut out the gruel, cook in salted water, remove and let the water drain. Then disassemble into individual leaves, slightly beat off the thickened parts or cut with a knife. Fold each sheet in the form of an envelope, batch in flour, dip in beaten eggs, re-plate in crumbs and fry.
white cabbage - 1 kg, flour - 1 tbsp. spoon, eggs - 2 pcs., breadcrumbs - 5 tbsp. spoons, butter - 100 g, salt to taste
