Cabbage cutlets: A fresh twist on a classic dinner

At first glance, everything appears typical, but once you cut into it, you’ll discover there’s no meat inside. Instead, there is cabbage, which works wonderfully as the cutlet.

Cabbage cutlets are best prepared from young cabbage, but you can also use regular cabbage when the season is over. It's advisable to choose smaller heads, which are easier to bread. The addition of spices and a crispy crust will make you rediscover cabbage.

Whether you don’t eat meat at all, limit it, or are simply looking for an interesting recipe for dinner, this dish will capture your heart. If you serve it with boiled potatoes, dill, and cucumber salad, the praise will be endless. Moreover, it’s easy to prepare and inexpensive. Cabbage cutlets with potatoes and cucumber salad make a meal that always leaves empty plates behind.

Ingredients:

                  
• 1 small young cabbage
• 1/3 cup of all-purpose flour
• ¾ teaspoon sweet paprika
• ¾ teaspoon dried garlic
• ½ teaspoon cumin
• 1 pinch of pepper
• ½ teaspoon salt
• ½ cup plant-based milk
• 2 cups cornflakes
• 8 tablespoons vegetable oil

Cucumber Salad:

      
• 2 small cucumbers
• ¾ teaspoon salt
• 3 tablespoons sour cream
• ¼ cup chopped dill

Instructions:

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

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

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

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

Step 5. In the meantime, prepare the cucumber salad. Slice the cucumbers and transfer them to a bowl. Add salt, sour cream, and chopped dill, and mix well.

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