Red Cabbage Cutlets
2 servings
20 minutes
Red cabbage cutlets are a culinary revelation that combines the tenderness of vegetables with the spicy notes of parmesan and the nutty depth of almond flour. Rich in antioxidants, red cabbage gives the dish a vibrant color and fresh taste, while the combination of red onion and leek adds a sweet sharpness. The origins of such a dish can be found in traditional cuisine, where vegetable cutlets have always been a symbol of simplicity and health. These cutlets pair perfectly with sour cream, revealing their creamy texture. They can be served as a standalone dish or as a side to meat, and due to their lightness and rich flavor, they are suitable for vegetarian menus. The pleasant crispy frying makes them a true find for those seeking original plant-based alternatives to traditional meat cutlets.
1
Grate the cabbage on a coarse grater.
- Red cabbage: 250 g
2
Then grate the red onion.
- Red onion: 60 g
3
Do the same with the leek.
- Leek: 20 g
4
Press the garlic using a press.
- Garlic: 20 g
5
Add egg, salt, and pepper.
- Chicken egg: 1 piece
- Salt: to taste
- Freshly ground black pepper: 0.5 teaspoon
6
Add almond flour.
- Almond flour: 4 tablespoons
7
Add cheese. Mix thoroughly.
- Grated Parmesan cheese: 3 tablespoons
8
Shape the patties and place them in the heated oil.
- Olive oil: 2 tablespoons
9
Once the bottom side is browned, flip it.
10
Cover with a lid and reduce the heat.
11
The cutlets will be ready in 10 minutes. Serve with sour cream.
- Sour cream: to taste