Cabbage leaves boil in salted water (if the cabbage is old time cooking will take longer, and if young, then, generally, a little). But do not overcook, otherwise the sprouts will erupt. The leaves are gently transfer to a colander to drain the water.

Sliced ham (I had ham sausage) fry, cheese cut into pieces the size of hams. The size of the ham and cheese should be such that they put on the cabbage leaf, and it could then wrap in an envelope.

Now take a cabbage leaf (Tolstoy part of the top sheet to repel or cut), put a piece of ham, and ham a piece of cheese.

Fold into the envelope. Now whisk a little egg, prepare the flour and breadcrumbs (but I didn't have crackers so I used only flour and egg). Take the envelope and dip in flour, then in egg, then in breadcrumbs (I used planirovala again in the flour) and fry on both sides until Golden brown.

Ready schnitzel put on a dish, pour sour cream (sour cream do not regret, very tasty it turns out, I put a little, otherwise it would not be visible schnitzel), decorate as desired (I put the tomato slices).