Cabbage Schnitzels
6 servings
30 minutes
Cabbage schnitzels are a delicate and appetizing dish of Ukrainian cuisine that transforms simple cabbage into an exquisite culinary masterpiece. The leaves of young cabbage soaked in the aroma of milk-egg batter and breadcrumbs become surprisingly juicy, while thin slices of cheese give them a rich flavor. A light crispy crust after frying makes them incredibly tempting. Historically, cabbage was an important ingredient in Ukrainian cuisine, especially in villages where housewives sought ways to diversify the lean menu. These schnitzels pair wonderfully with sour cream, which highlights their softness and adds a slight tanginess. The dish is perfect for those wanting to try something new and healthy while maintaining the cozy and homey taste of traditional cuisine.
1
Clean the cabbage, cut out the core, place it in boiling salted water, and cook until ready. Place it in a colander and let the water drain.
- Young (spring) cabbage: 2 kg
2
Prepare the liaison: mix eggs with milk.
- Chicken egg: 2 pieces
- Milk: 50 ml
3
Separate the cabbage into leaves and beat the stems. Take two leaves and place thin slices of cheese between them. Coat in flour, egg wash, and breadcrumbs.
- Young (spring) cabbage: 2 kg
- Cheese: 150 g
- Wheat flour: 30 g
- Chicken egg: 2 pieces
- Breadcrumbs: 120 g
4
Fry until golden brown.
- Vegetable oil: 90 ml
5
Serve with sour cream.
- Sour cream: 2000 g
