For many people, the phrase "cabbage patties" is associated with an unattractive mass. In fact, if you find the right recipe, the dish will turn out very tasty, will have an attractive crust and an incomparable aroma.
Pick your recipe
You will need
- -400 g of white cabbage;
- -1 onion head;
- -1 potato;
- -3 tbsp. l semolina;
- -2 tbsp. l wheat groats;
- -1 tsp salts;
- -2 garlic cloves;
- -3 tbsp. l breadcrumbs;
- -1 tbsp. l sunflower oil;
- options to taste.
Instruction manual
1
To cook cabbage cutlets, you should chop the vegetable as small as possible. Some housewives chop cabbage with a blender - this is a matter of taste.
2
Place chopped cabbage in a pan, pour boiling water, cover and let stand for 60 minutes. This is necessary so that the vegetable softens.
3
Put the cabbage in a colander, let the excess liquid drain.
4
Peel the onions and potatoes, chop the vegetables on a shredder, add to the cabbage.
5
Squeeze the garlic into the vegetable mass, add semolina, salt and spices.
6
Slowly pour the flour into the composition and knead the dough for cabbage cutlets. You can mix the mass (and even need) with your hands dipped in cold water.
7
Form cutlets from the finished dough and roll them in breadcrumbs and lay them on a frying pan for roasting.
8
If you cook cabbage cutlets in a large amount of oil, then they will turn out with a delicious ruddy crust. Those who don’t like fried foods are recommended to cook with a minimum amount of oil, covering the pan with a lid.
9
Ready-made cabbage cutlets can serve as a main dish or side dish.
note
About 8 medium-sized cabbage cutlets are obtained from the amount of ingredients proposed in the recipe.
Useful advice
Cabbage cutlets can be cooked without breading or roll in semolina, buckwheat flakes. This will diversify the taste of the dish.