Fresh cabbage schnitzel with cheese

Fresh cabbage schnitzel with cheese: a delicious and unique recipe

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Number of servings: 4

Welcome to the world of creative gastronomy! Today we will explore a fascinating recipe, fresh cabbage schnitzel with cheese, which will bring a touch of innovation to your plate. This recipe, although it may seem unusual, is popular for its wonderful taste and crispy texture. If you are tired of classic recipes, this schnitzel will surely become a favorite in your kitchen.

A bit of history
Cabbage has a long and fascinating history, having been used for centuries in various dishes around the world. Its adaptability has led to the development of many recipes, and cabbage schnitzel with cheese is one of the most ingenious variations. This recipe combines tradition with innovation, transforming an ordinary vegetable into an extraordinary dish, perfect for both everyday meals and special occasions.

Necessary ingredients
To prepare this cabbage schnitzel, you will need the following ingredients:

- 500 g fresh cabbage leaves
- 3 eggs
- 1 tablespoon lemon juice
- ½ cup flour
- Oil for frying

Filling (choose one of the options):
*Option 1:*
- 300 g well-drained cottage cheese
- 1 egg
- Fresh dill, finely chopped
- Salt, to taste

*Option 2:*
- 2 boiled eggs, finely chopped
- 150 g grated cheese
- 1 raw egg
- Dill, optional
- Ground black pepper, to taste

Steps for preparing cabbage schnitzel

Step 1: Preparing the cabbage leaves
There are two methods to prepare cabbage leaves for schnitzel:

1. Freezing method: Choose whole, softer, and thinner cabbage leaves. Place them in a plastic bag and leave them in the freezer until frozen. After you take them out, let them thaw. You will notice they become very soft and easy to shape. You can remove the thicker veins if necessary.

2. Blanching method: Boil 1 liter of water with a tablespoon of lemon juice and a little salt. Turn off the heat, then pour the hot water over the prepared cabbage leaves. Blanch them slightly, making them softer and easier to use, just as you would prepare leaves for stuffed cabbage.

Step 2: Preparing the filling
Choose one of the two filling options:

- For the cottage cheese option, mix the cheese with one egg, salt, and finely chopped dill. Taste the mixture and adjust the seasonings to your liking.
- For the boiled egg option, combine the finely chopped boiled eggs with the grated cheese, one raw egg, salt, pepper, and dill if desired. Make sure the mixture is homogeneous.

Step 3: Assembling the schnitzel
Unfold the cabbage leaves and place a thin layer of filling on 2/3 of the surface of each leaf. Carefully fold them into a cone shape, ensuring that the filling remains well sealed.

Step 4: Dredging in flour and eggs
Prepare two bowls: one with flour and the other with beaten eggs. Roll the schnitzels in flour, then in the beaten eggs, ensuring they are evenly coated. This layer will help achieve a crispy and golden crust.

Step 5: Frying the schnitzel
Heat the oil in a deep pan over medium heat. When the oil is hot, add the schnitzels and fry them for 3-5 minutes on each side until golden and crispy. Avoid overcrowding the pan, so that each schnitzel has enough space to fry evenly.

Step 6: Serving
Once the schnitzels are ready, remove them onto a paper towel to absorb the excess oil. These delicious cabbage schnitzels can be served hot or cold. They are excellent alongside fried fish and a white sauce, but can also be enjoyed with a fresh salad.

Practical tips for a perfect result
- Choose fresh, unblemished cabbage leaves. Young cabbage is softer and easier to shape.
- Adjust the seasonings in the filling according to your preferences. You can also try other herbs, such as parsley or basil.
- If you want a healthier option, you can bake the schnitzels in the oven at 180 degrees Celsius for 20 minutes, turning them halfway through.

Frequently asked questions
1. Can I use pickled cabbage for this recipe?
It is not recommended, as pickled cabbage has a different texture and will provide too sour a taste.

2. Can I freeze the schnitzels after preparation?
Yes, you can freeze the fried schnitzels, but it is best to keep them in the refrigerator and consume them within a few days to maintain freshness.

3. What other sauces can I use for serving?
A yogurt sauce with garlic or a sour cream sauce with dill pairs very well with cabbage schnitzels.

Nutritional benefits
Cabbage is a vegetable rich in vitamins and minerals, contributing to overall health. It is an excellent source of vitamins C, K, and fiber, aiding digestion. Cottage cheese adds protein, and eggs are rich in essential nutrients.

Possible variations
For a vegetarian option, you can add finely chopped vegetables to the filling, such as carrots or zucchini. You can also experiment with different types of cheese, such as feta or ricotta.

In conclusion, fresh cabbage schnitzel with cheese is a versatile and delicious recipe, perfect for impressing family and friends. With a little effort and creativity, you can transform simple ingredients into an extraordinary dish. I encourage you to try this recipe and enjoy every bite! Bon appétit!