Lenten cabbage cutlets with greens
4 servings
60 minutes
Lenten cabbage cutlets with herbs are a traditional dish of Russian cuisine, perfect for fasting days. Their history roots in village cooking where simple, accessible ingredients were transformed into tasty and hearty treats. Tender cabbage, pre-boiled and chopped, is mixed with aromatic onions, garlic, and fresh herbs to create a rich and refreshing flavor. Semolina and flour give the cutlets density while the breading adds a crispy crust. When fried, they acquire an appetizing golden hue and a subtle vegetable aroma. These cutlets pair excellently with sauces, fresh vegetables or potato sides making them a versatile option for lunch or dinner. The ease of preparation and availability of ingredients make them a popular choice for those who appreciate simple and delicious homemade food.
1
Cut the cabbage into 4 parts and boil in salted water for 8-10 minutes. Drain the cabbage in a colander, pass it through a meat grinder, and squeeze to remove water.
- White cabbage: 1 kg
- Salt: to taste
2
Grate the onion on a fine grater and press the garlic. Finely chop the dill.
- Onion: 1 head
- Garlic: 2 cloves
- Dill: 1 bunch
3
Add onion, garlic, and herbs to the cabbage. Salt and season with spices to taste. Add flour and semolina, and mix thoroughly.
- Onion: 1 head
- Garlic: 2 cloves
- Dill: 1 bunch
- Salt: to taste
- Seasonings: to taste
- Wheat flour: 0.5 glass
- Semolina: 0.5 glass
4
Form patties from this mixture, coat them in breadcrumbs, and fry in vegetable oil until golden and crispy.
- Breadcrumbs: 200 g
- Vegetable oil: to taste