Schnitzel from cabbage: a dish-pivot

What are quaint, there are dishes in shape and content. And how many lately-disguised dishes have appeared that have lost their original meaning, but they have acquired a new taste because of the experimental enthusiasm of the culinary specialists! Schnitzel from cabbage is an excellent example.

Cabbage is a traditional cultivation culture for Russia. Since the 9th century it has been grown on vast expanses and enjoys immense popularity among the hostesses, the founders of the culinary fashion, and among the households, as a delicious dish in various variations. Schnitzel from cabbage is an excellent dietary dish, which will allow you to maintain the slenderness and slenderness of the figure, thanks to its low caloric content and unique composition. This vegetable is almost 90% water, the rest is fiber, which normalizes the digestive tract and helps to eliminate toxins. One can not but note the weighty content of tartronic acid, which stimulates the breakdown of fats into carbohydrates. Moreover, cabbage contains a rare combination of vitamin B and K complexes, a huge amount of vitamin C, which is preserved in any kind of cooked cabbage. In addition, cabbage is very useful in ulcer diseases, as its juice activates the healing process, has a cholagogue effect, leaves of cabbage relieve the inflammatory process.

Initially, the schnitzel assumes, of course, the use of meat fillets of any kind, be it pork, lamb or chicken, fried in deep fry. But often we deliberately make a change of products, wanting to try new combinations of tastes, with the idea of healthy nutrition, sometimes it's just economically justified. Vegetable dishes are useful and available for a whole year, which should be remembered and included for variety in your daily diet.

Cabbage schnitzel, the recipe of which we consider, presupposes the presence of the following ingredients: white cabbage - 1-1.2 kg, 2 eggs, 200-250 grams of wheat flour or breadcrumbs, salt, pepper, greens. Cabbage, if possible, it is better to take the early, it is more juicy and delicate leaves, why the dish will be even more delicious.

Fork cabbage washed under cold water, remove the top leaves. The saucepan, larger than the cabbage, is poured cold water over 2/3 and brought to a boil. Sink the head and, turning it, give a boil for 3-5 minutes on a small fire. During this time, the leaves will become soft and will be well separated from the stump. Leaves we put on the big plate and we give time to dry out or we remove a moisture, promakivaya their napkins.

If the cabbage is late (correspondingly, and harder), then the cooking time can be increased, and the knife can cut off the stale cobs, and you can also beat the sheets with a kitchen hammer. It is better to use a wooden or plastic hammer, they are lighter and will not break through the vegetable pulp. Cabbage leaves salt and pepper. Fold the envelope like a stuffed cabbage roll. Eggs beat the mixer in foam. Schnitzel from cabbage to immerse in whipped egg mass, and then roll in breadcrumbs on both sides (you can use mixed in equal quantities of flour and semolina).

In a frying pan with a thick bottom (better cast iron), pour in 50 grams of vegetable oil and heat over a high heat. Spread on the frying surface schnitzel from cabbage, the recipe of which we have sounded, and fry first over a large fire to form a crust of golden color, and then on a small fire for 3-5 minutes. We spread the schnitzel on the serving tray, if served as the main course. We adorn with finely chopped herbs of dill and parsley. We serve with any sauce (sour cream, tomato, soybean). If we use it as a garnish, then we can lay out the schnitzel from cabbage immediately on the plates with the main dish, and decorate the chopped dill with greens.

Bon Appetit!