Autumn is the time for change. This is the right time to get in shape. Light and fragrant cabbage cutlets with mushrooms will not only appeal to the whole family, but will also pleasantly reflect on your appearance.
Pick your recipe
You will need
- white cabbage - 1 kg
- carrots - 1pc
- onions - 1 pc.
- champignons (fresh or pickled) - 200 g
- dill
- olive oil
- milk 1.5% - 150 ml
- chicken egg - 2 pcs.
- linseed flour - 3 tablespoons
- ground black pepper
- water
- salt
Instruction manual
1
Wash and peel all vegetables thoroughly. Finely chop the cabbage and send to simmer over low heat under the lid. Grate the carrots and add the stew to the cabbage. Add some water and milk to the cooking vegetables. Stew until softened for 30-40 minutes. At the very end, add finely chopped dill and salt.
2
While the prepared vegetables are cooling, chop the onions and mushrooms, fry in olive oil for about 10 minutes. Salt and pepper to taste.
3
Combine all the ingredients in a bowl, add the eggs and flaxseed, and mix well. Scale small cutlets from the resulting mass.
4
Preheat the oven to 200 degrees, and bake the patties for 10-15 minutes until cooked. When serving, decorate the dish with herbs. Bon Appetit!
note
To prevent cutlets from falling apart, vegetables should be soft enough.
Useful advice
Serve sour cream or sour cream with cabbage patties.
Flaxseed flour can be replaced with traditional wheat or semolina.