Cabbage cutlets
6 servings
60 minutes
Cabbage cutlets are a simple and surprisingly delicious dish of Russian cuisine, known for their tenderness and appetizing crispy crust. Its roots go back to the traditions of lean eating when housewives sought ways to create hearty dishes without meat. The secret of the taste lies in the combination of sweet cabbage, aromatic garlic, onions, and herbs that give the cutlets a rich, harmonious flavor. Semolina and flour help create a tender yet firm texture, while the breading adds an appetizing crunch. These cutlets can be served as a standalone dish or with sauces like sour cream or garlic sauce. They are perfect for a light dinner or as an addition to side dishes. Hearty, fragrant, and healthy — cabbage cutlets amaze with their simplicity and rich taste!
1
Cut the cabbage into 4 pieces and boil in salted water for 8-10 minutes.
- White cabbage: 1 kg
2
Place the cabbage in a colander, pass it through a meat grinder, and squeeze to remove water.
3
Grate the onion on a fine grater and press the garlic through a press.
- Onion: 1 piece
- Garlic: 2 cloves
4
Chop the dill finely.
- Vegetable oil: to taste
5
Add onion, garlic, and herbs to the cabbage. Salt and season with spices to taste.
- Onion: 1 piece
- Garlic: 2 cloves
- Vegetable oil: to taste
- Salt: to taste
- Spices: to taste
6
Add flour and semolina, mix thoroughly.
- Wheat flour: 0.5 glass
- Semolina: 0.5 glass
7
Shape the mixture into patties, coat them in breadcrumbs, and fry in vegetable oil until golden and crispy.
- Breadcrumbs: to taste
- Vegetable oil: to taste
