Meat-free cutlets: A surprising twist with breaded cabbage

Under the name cutlets, many delicacies are hidden. Some immediately think of pork chops, others dream about grandma's meatballs, and some are already rubbing their hands for potato cutlets. Few people know that you can also prepare them with cabbage.

Pork "cutlets" from sweet cabbage are a delicious meat-free dinner recipe that surprises with its taste—after all, cabbage is not necessarily associated with cutlets. Here, combined with traditional breading, it turns into a tasty summer dish. It's simple and cheap yet really very tasty.

When the stalls are filled with fresh vegetables, it's worth experimenting in the kitchen and trying unusual dishes. Young cabbage works great as a base for delicious cabbage rolls and as a meat substitute. It tastes best warm but can also be served as a cold appetizer.

Some may initially turn up their noses, wondering how it can be without pork chops. But after tasting, all doubts will vanish because breaded young cabbage simply tastes delicious. Add young potatoes and a simple cucumber salad to enjoy a delicious summer meal. This recipe will be loved by those who have fallen in love with the slightly sweet taste of young cabbage.

Ingredients:

                                      
• 1 head of young cabbage (medium size),
• 4 litres of water,
• 1 tablespoon of salt,
• 3 eggs,
• 1 tablespoon of oil,
• 2 tablespoons of milk,
• Pepper and salt to taste,
• Breadcrumbs for breading,
• Wheat flour for breading,
• Vegetable oil.

Preparation:

                              
1. Cut the whole head of cabbage in half lengthwise through the core, then cut each half again in half. Four quarters will be created.
2. Put the cabbage quarters into a large pot of salted water. Cook for about 10 minutes over medium heat until slightly softened.
3. After cooking, carefully remove the cabbage leaves from the pot and place them in a colander to drain and cool.
4. Cut the quarters in half again. Remove the core if it is very hard.
5. Crack the eggs into a bowl, add a tablespoon of oil and milk, and mix. Season with salt and pepper.
6. Mix the wheat flour with the breadcrumbs in a 1:2 ratio.
7. Fold the cabbage leaves in half and coat them in the egg mixture and breadcrumbs.
8. Fry in heated oil until golden brown.

The ready cabbage works great as both a main dish and a side dish for meat. It tastes excellent with mushroom, mushroom, or garlic sauce. Enjoy your meal!