Cabbage cutlets
4 servings
30 minutes
Cabbage cutlets are a refined dish of Russian cuisine, combining the tenderness of stewed cabbage, the lightness of semolina, and a golden crust from breadcrumbs. This recipe has deep historical roots as cabbage is one of the main products in Russian gastronomy, especially in peasant cuisine where simple and nutritious dishes were valued. The cutlets turn out surprisingly airy with a soft creamy hint thanks to milk. They are perfect for a vegetarian table and pair wonderfully with a dairy or sour cream sauce that highlights their delicate texture. The dish can be served as a standalone or as a side to meat and fish dishes. This classic recipe exemplifies how simple ingredients transform into a culinary masterpiece.
1
Clean the cabbage, chop it finely, and place it in a pot. Pour in hot milk, put the pot on the stove, cover it, and simmer until ready, about 30-40 minutes.
- White cabbage: 1 kg
- Milk: 0.5 glass
2
Gradually add semolina to the prepared cabbage, stirring continuously to avoid lumps, and continue to simmer for another 5-10 minutes.
- Semolina: 0.5 glass
3
After that, remove the pot from the heat, add egg yolks and salt to the cabbage, mix well, and cool.
- Chicken egg: 3 pieces
- Vegetable oil: 3 tablespoons
4
Prepare patties from the chilled mixture, dip them in egg white, coat in breadcrumbs, and fry on both sides. Serve the patties with milk or sour cream sauce.
- Chicken egg: 3 pieces
- Breadcrumbs: 0.5 glass
- Vegetable oil: 3 tablespoons