Today you can find many people who refuse meat in their diet. In this regard, primordial meat dishes acquire a vegetable character. For example, schnitzel is prepared not only from the meat layer, but also from cabbage.
This recipe presents one of the variants of vegetarian schnitzel, but if you cook it without eggs, replacing them, for example, with mineral water, then it will become lean and completely vegan.
Cabbage schnitzel turns out to be no less attractive meat version - juicy with a special crunch of cabbage inside and in a crispy "coat" outside. He, without a doubt, can diversify the menu of meat-eaters, especially since it contains fiber useful for the body.
Ingredients:
White cabbage - 1000 g
Chicken eggs - 2 pcs.
Ground black pepper - 0.33 tsp l.
Salt - 0.33 tsp l.
Wheat flour - 2 tbsp. l.
Bread crumbs - 0.5 tbsp.
Preparation:
Step 1: For the preparation of schnitzel, it is better to take a young but dense cabbage forks. You can take a very mature one, only it will have to boil a little longer. The most delicious schnitzel will, of course, come from a self-grown vegetable, homemade crackers and eggs. But from the products purchased in the supermarket, it will turn out no worse, only it is important to carefully consider their choice. There should be no obvious damage or signs of deterioration on the cabbage fork.
Step 2: Remove the upper dirty, lethargic leaves, cut off the protruding part of the stump. Wash forks and cut into slices, but this can be done in two ways. With the first method, thanks to the stump, it is less likely that the cabbage pieces will fall apart. Forks are cut along the stalk, like a watermelon / cake, so that it is in each piece. The layers are triangular in shape, but not thicker than 3 cm in its widest part. In the second method, the forks are cut along the stump into two parts, each of which is cut into even layers parallel to the stump 1.2 cm thick. It turns out about 12 pieces. Such pieces bear more resemblance to meat schnitzel, but dexterity is needed so that they do not break apart during work. Where the thick part of the stump fell, cut it out, but leaving 2 mm.
Step 3: Put blanks of cabbage schnitzels in a saucepan with a wide bottom. You need to spread it with the wide part to the side of the pan, stump to the center. Pour cold water, bring to a boil and cook for two minutes, if young cabbage, and 5 minutes, if late. Put the boiled cabbage in a colander, on a dish or wire rack with a fine pattern so that the water is glass. You can bring the water to a boil in a deep frying pan, and then dip the cabbage slices into it in batches and boil them also for 2-5 minutes, depending on the hardness of the head. By analogy, let the cabbage cool and drain the remaining water.
Step 4: Beat eggs until smooth. Add salt, black pepper and sifted wheat flour. To stir thoroughly. Dip each cooled slice in the resulting batter from both sides.
Step 5: Then roll in breadcrumbs. Adjust the thickness of the breading to suit your taste. Instead of crackers, I use homemade crushed oatmeal granola, so the color of the crust is darker.
Step 6: In a preheated pan with a small amount of vegetable oil (no more than 2 tbsp. l.) fry breaded blanks until golden brown. Fry on both sides over moderate heat with the lid closed.
Step 7: Place ready-made cabbage schnitzels on a dish. If necessary, blot the remaining oil with a paper towel.
Step 8: Serve the dish sprinkled with parsley, dill or caraway seeds, with sour cream, cream, yoghurt or sauces based on them.
You can serve with cabbage schnitzels a side dish of potatoes in the form of a whole boiled or mashed potatoes.
Enjoy your meal!
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