Cabbage cutlets
4 servings
15 minutes
Cabbage cutlets are a refined yet simple recipe from Russian cuisine that traces back to folk traditions of thrift and culinary ingenuity. Juicy on the inside and crispy on the outside, they have a delicate creamy flavor thanks to the addition of cheese, while sumac adds a light tanginess. Cabbage makes the cutlets light yet nutritious, and the combination of two types of oil in frying creates the perfect texture. These cutlets are suitable for vegetarian diets and are an excellent option for family lunches or light dinners. They can be served with sour cream, fresh vegetables, or a spicy sauce. This recipe is ideal for those seeking harmony between taste and health.
1
Chop the cabbage or use the pulp from the juicer.
- White cabbage: 600 g
2
Crack 2 eggs into the cabbage and add salt.
- Chicken egg: 2 pieces
- Sea salt: 1.5 teaspoon
3
Add sumac.
- Sumac: 0.5 teaspoon
4
Mix
5
Grate the cheese on a fine grater.
- Hard cheese: 60 g
6
Add cheese to the cabbage.
- Hard cheese: 60 g
7
Mix until homogeneous.
8
Heat two types of oil in a pan.
- Olive oil: 2 tablespoons
- Butter: 15 g
9
Place the formed patties in the pan. Fry on both sides for 3 minutes on high heat. Then reduce the heat and simmer covered for about 3 more minutes.
10
Transfer to a plate and serve.
