Cabbage schnitzel with cheese

Cookinero 19 Nov 2022

A simple and tasty dish for everyday breakfast or dinner.

How to cook Cabbage schnitzel with cheese

Step 1

Cabbage schnitzel with cheese

Boil a head of cabbage in salted water, disassemble into leaves. Leaves should be boiled until tender, but not overcooked.

Step 2

Cabbage schnitzel with cheese

Put a slice of cheese on the sheet.

Step 3

Cabbage schnitzel with cheese

Roll up in an envelope.

Step 4

Cabbage schnitzel with cheese

Breaded in flour, then in a mixture of eggs with water (lezone), then in breadcrumbs mixed with Italian herbs.

Step 5

Cabbage schnitzel with cheese

Fry on both sides until golden brown

Step 6

Cabbage schnitzel with cheese

Serve with sour cream or sour cream sauce. Enjoy your meal!

Cabbage schnitzel with cheese - FAQ About Ingredients, Baking Time and Storage

Yes! Mozzarella, cheddar, or feta work well as substitutes. Just ensure it's a cheese that melts nicely for the best texture.
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
Absolutely! Use gluten-free breadcrumbs and flour for coating, and ensure all other ingredients are gluten-free certified.
Try a fresh salad, mashed potatoes, or roasted vegetables. A tangy sauce like yogurt-dill or spicy mayo also complements the dish.
Yes, freeze before frying. Layer them between parchment paper in a container and freeze for up to 2 months. Thaw before cooking.
Skip the breadcrumbs and use almond flour or crushed pork rinds for a low-carb breading alternative.
Boil leaves just until pliable, then pat dry gently. If they’re still fragile, overlap two smaller leaves for extra strength.
Yes! Bake at 400°F (200°C) on a greased tray for 20-25 mins, flipping halfway, until golden and crispy.

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