Cabbage cutlets
4 servings
40 minutes
The recipe is taken from the magazine "1000 tips for the cook.
Calories203.8kcal
Proteins8.3grams
Fats0.7grams
Carbohydrates42.8grams
White cabbage
800
g
Onion
1
head
Garlic
6
clove
Wheat flour
4
tbsp
Semolina
4
tbsp
Salt
to taste
Ground black pepper
to taste
Breadcrumbs
to taste
1
Separate the cabbage leaves from the head, pour cold water over them, and boil for 10 minutes.
- White cabbage: 800 g
2
Peel the onion and garlic.
- Onion: 1 head
- Garlic: 6 cloves
3
Drain the water from the cabbage and grind it with onion and garlic using a meat grinder.
- White cabbage: 800 g
- Onion: 1 head
- Garlic: 6 cloves
4
Salt everything, pepper it, add semolina, and mix.
- Salt: to taste
- Ground black pepper: to taste
- Semolina: 4 tablespoons
5
Add the flour and mix everything well again.
- Wheat flour: 4 tablespoons
6
Shape the balls, roll in breadcrumbs, slightly flatten, and fry on both sides until golden brown. Can be served with green onions.
- Breadcrumbs: to taste
