A vegetarian twist on classic cuisine: Cabbage cutlets delight

Cabbage cutlets are best made with young cabbage, but if the season is completely over, you can also use regular cabbage. It's worth choosing smaller ones, which will be easier to bread. The addition of spices and a crispy crust will make you rediscover cabbage.

Whether you don't eat meat at all, are cutting back, or are simply looking for an interesting dinner recipe, this dish will steal your heart. If we also serve it with boiled potatoes with dill and cucumber salad, there will be no end to the admiration. It's a great alternative to classic Polish dishes. Additionally, it's simple to prepare and inexpensive. Cabbage cutlets with potatoes and cucumber salad is a dinner that always leaves only empty plates.

Ingredients:

• 1 small young cabbage,
• 80 ml all-purpose flour,
• 3/4 teaspoon sweet paprika,
• 3/4 teaspoon garlic powder,
• 1/2 teaspoon cumin,
• 1 pinch of pepper,
• 1/2 teaspoon salt,
• 120 ml plant-based milk,
• 480 ml cornflakes,
• 120 ml vegetable oil.

Cucumber Salad:

• 2 short green cucumbers,
• 3/4 teaspoon salt,
• 45 ml sour cream,
• 60 ml chopped dill.

Preparation:

Step 1. Cut the cabbage into medium-thick slices.

Step 2. In a deep plate, combine the flour and spices and mix with plant-based milk.

Step 3. In another plate, place the crushed cornflakes. Dip the cabbage pieces in the flour mixture, then coat thoroughly with the cornflakes.

Step 4. Place the cabbage pieces on a baking sheet lined with parchment paper and drizzle with oil. Put in an oven preheated to 200°C for 20 minutes.

Step 5. Meanwhile, prepare the cucumber salad. Slice the cucumbers and place them in a bowl. Add salt, sour cream, and chopped dill, and mix.

Step 6. Serve the baked cutlets with cucumber salad and potatoes with dill. A simple and delicious meatless dinner is ready. Enjoy!