Cabbage cutlets take center stage in meatless dinner delight

Cabbage cutlets are best prepared from young cabbage, but you can use regular cabbage when it's out of season. It's worth choosing smaller heads, as they are easier to break. 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. The praise will be endless if you serve it with boiled potatoes with dill and cucumber salad. It's a great alternative to classic dishes. Moreover, it's easy to prepare and inexpensive. Cabbage cutlets with potatoes and cucumber salad make a meal that always leaves just empty plates behind.

Ingredients:

                  
• 1 small young cabbage
• 1/3 cup of all-purpose flour
• ¾ teaspoon sweet paprika
• 3/4 teaspoon dried garlic
• ½ teaspoon cumin
• 1 pinch of pepper
• 1/2 teaspoon salt
• 1/2 cup plant-based milk
• 2 cups cornflakes
• 8 tablespoons vegetable oil

Ingredients for cucumber salad:

      
• 2 small cucumbers
• 3/4 teaspoon salt
• 3 tablespoons sour cream
• 1/4 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: Place crushed cornflakes on another plate. 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 400°F for 20 minutes.

Step 5: Meanwhile, 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!