Cabbage schnitzel, I love this dish, it cooks quickly, it turns out incredibly tasty, you can make a lot at once, freeze the blanks, and then when you need to get it out and cook it.
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Recipe:
cabbage -1 head of cabbage
minced meat -500g
salt -1 / 2 tsp
black pepper - to taste
red paprika - to taste
onion -150g
milk -80ml
eggs -3-4pcs
flour -100g
potato starch -1 tbsp
salt -1 / 4 tsp
bread crumbs - for deboning
COOKING METHOD
To begin with, let's cook cabbage like for stuffed cabbage, I cut a stump from a head of cabbage, take a large saucepan, I have a 4.7 liter saucepan.
Put the head of cabbage and fill it with water, cook for 5 minutes from the moment of boiling, now we begin to separate the leaves and so on until we disassemble the whole head of cabbage.
The easiest way is to freeze a head of cabbage in the freezer, then defrost it and take it apart into leaves.
Twist the fillet in a meat grinder, measure out 500 grams of minced meat, twist the onion or chop it in a blender 150 grams, add half a tsp. salt, black pepper, red paprika. Pour in 80 ml of milk and mix.
Prepare bread crumbs, cut the loaf, dry it in the oven until golden brown and grind it with a blender.
Put 100 grams of flour in a bowl, add 1 tbsp of starch and add a pinch of salt, thanks to the starch, the batter will hold well and will not flake off.
Break 3-4 eggs into another bowl, add some salt and beat with a fork.
Cut off the dense part from the cabbage leaf. Put 1 tbsp minced meat on one half. and level, cover with the second side.
We do all the blanks this way.
Now roll in flour with starch, then in egg and breadcrumbs.
We take a frying pan, pour in vegetable oil, heat it up, put in schnitzels, cover with a lid, make the fire minimal and fry until cooked on both sides until cooked and golden brown, it takes me about 2.5-3 minutes for each sides.
As I already said, you can cook a lot at a time, freeze it, and take it out and cook it as needed.
I recommend the recipe for stuffed cabbage rolls from my mother's notebook:
and stuffed cabbage snail
and also a recipe for skits