Braised savoy cabbage schnitzel

Ingredients for 2 servings:

• 1 small savoy cabbage
• 2 eggs
• salt and pepper
• Paprika powder
• e.g. breadcrumbs
• e.g. margarine, for braising
• possibly water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the savoy cabbage into approximately 3 cm thick slices. Carefully remove the stalks from the slices so they don’t fall apart. Beat the eggs with salt, pepper, and paprika. Coat the larger savoy cabbage slices first in the egg mixture, then in the breadcrumbs. Press them down slightly so the breading doesn’t stick to the cabbage as well. Set the remaining savoy cabbage aside for another use (I have another recipe for that in my profile – Savoy Cabbage with Potatoes and Diced Ham). Melt the margarine in a pan, briefly fry the savoy cabbage slices on both sides, then simmer over low heat, adding a little water if necessary to allow the cabbage to cook. This is a delicious vegetarian dish that we can eat on its own, or with potatoes. If you prefer meat, you can add meatballs, schnitzel, or braised sausage – depending on your taste.