Original recipe from "the Book about tasty and healthy food" of 1952 ed.: "Cabbage clean, cut the stalk and boil in salted water until tender. Then shift the cabbage in a sieve to drain the water, disassembled into individual leaves, thick stems are slightly softening, beating a hoe, or cut with a knife. Each sheet folded in an envelope, to roll in flour, wet in egg, roll in bread crumbs so both sides fry in butter. When filing on the table to put the schnitzels on a dish, served separately sour cream or sour cream sauce. 1 kg of cabbage - 1/2 Cup flour, 2 eggs, 1/2 Cup of breadcrumbs and 3 tbsp of the oil."