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Cabbage schnitzel with cheese
A simple and tasty dish for everyday breakfast or dinner.
How to cook Cabbage schnitzel with cheese
Step 1
Boil a head of cabbage in salted water, disassemble into leaves. Leaves should be boiled until tender, but not overcooked.
Step 2
Put a slice of cheese on the sheet.
Step 3
Roll up in an envelope.
Step 4
Breaded in flour, then in a mixture of eggs with water (lezone), then in breadcrumbs mixed with Italian herbs.
Step 5
Fry on both sides until golden brown
Step 6
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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