Ingredients for about 8 Schnitzel
1 Turnip Cabbage
3 Eggs
Buckwheat flour or normal flour
2 Cups of Bread Crumbs (Glutenfree Crumbs, or Glutenfree Cornflakes, fine grinded)
Salt
Pepper
Oil
Peel the Turnip Cabbage and cut 5mm slices. Boil the slices in salt water for about 5 minutes, until soft, let them cool off.
Prepare 3 plates: One with the Buckwheat flour, one with the Eggs and one with the Crumbs. Scramble the Eggs and add some Salt and Pepper to it.
Then cover the Slices first in the Buckwheat Flour, then in the Egg, then in the Crumbs, back into the eggs and again into the Crumbs.
Cook them in hot Oil on both sides until golden brown.
Enjoy right away while still hot and crunchy with my Radish Dip or indian Carrot-Chick Pea Salad (Coming soon!)
mmmh!
Lovely Delight Bite 
Kohlrabischnitzel – this was our meat at the time I was a child. It is not easy to find it here in Montreal and if so it’s called Kohlrabi. So funny to see it as turnip cabbage 🙂 My mother made the same with rutabaga. It was always a cheap meal, but we enjoyed it very much. Thanks for bringing it up. sunny wishes from Montreal
Hi!! how fun to read this! well, as i had no idea what it is called in english, i looked it up and it said turnip cabbage. but now i know that many and probably most people do call it kohlrabi too. maybe i should change the name of the title 😄
we have a tradition in switzerland where we make little lanterns from rutabaga, (the kids walk through the night with them) and because we have to take out the meat, we make soup out of it. it’s a very old recipe.
you inspire me to make and post that recipe, when they are back in season.
take care!