Cabbage schnitzel with sour cream
4 servings
30 minutes
Cabbage schnitzel is an original variation of the famous Austrian schnitzel, where juicy white cabbage is used instead of meat. The dish traces back to the traditions of Austrian cuisine, which values simplicity of ingredients and rich flavor. Soft, tender cabbage leaves fried in a crispy golden crust of flour, eggs, and breadcrumbs create an amazing contrast of textures. Serving with sour cream or sour cream sauce makes the taste even softer and more harmonious. The lightness of this dish makes it a great option for a vegetarian diet, while its rich yet delicate flavor captivates even the most discerning gourmets. Schnitzel can be served as a standalone dish or accompanied by fresh vegetables, creating a perfect balance of flavors.
1
Clean the cabbage, cut out the core, and boil in salted water until ready. Then transfer the cabbage to a sieve, let the water drain, separate into leaves, slightly soften the thick stems by beating or cutting. Fold each leaf into an envelope shape, coat in flour, dip in egg, coat in breadcrumbs, and fry on both sides in oil.
- White cabbage: 1 kg
- Wheat flour: 0.5 glass
- Breadcrumbs: 0.5 glass
- Chicken egg: 2 pieces
- Vegetable oil: 3 tablespoons
2
When serving, place the schnitzels on a plate and serve sour cream or sour cream sauce separately.