Cabbage Schnitzel (Shnitszeli iz kapusty)

4 servings

You will need
1 ⅔ lb. cabbage leaves
3 oz. ham
½ onion
3 tablespoons butter
1 cup milk
3 oz. white bread with crusts trimmed and cut into long strips
1 egg
little MSG (monosodium glutamate) (optional)
1 egg, mixed with 1 cup milk
little bread crumbs
butter or vegetable oil
1 ¼ cups Béchamel sauce
salt
pepper

Garnish:
4 carrots, glazed
4 small-sized tomatoes
pickled red cabbage
½ cup green peas

Slice both cabbage and ham in long strips. Chop the onions. Sauté them in butter. Add the milk, cover and simmer over low heat.

When vegetables are tender, turn off heat and cool. Add the bread, 1 egg, salt, pepper and MSG. Form 2 patties per person.

Dip the patties in the beaten egg and then in the bread crumbs twice. Heat vegetable oil and butter in a frying pan and brown them over medium heat. Lower heat, cover and cook, taking care not to burn.

Arrange the schnitzel with tomatoes, grazed [SIC] carrots, pickled red cabbage and green peas. Serve with hot Béchamel sauce.


© Shufunotomo Co., Ltd., Japan 1973

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.