Cabbage cutlets in the oven
8 servings
40 minutes
Cabbage cutlets in the oven are a simple and incredibly delicious dish of Russian cuisine that combines the lightness of vegetables with the richness of traditional cutlets. These tender and aromatic patties have a crispy golden crust while remaining soft and juicy inside. Cabbage gives them a pleasant freshness, and added spices reveal depth of flavor. Historically, such cutlets emerged as an economical yet nutritious dish that is easy to prepare year-round. They can be served with sour cream, homemade sauce, or fresh vegetables, making them a versatile choice for family dinners or light snacks. Baking in the oven makes them less greasy while preserving their rich taste and appetizing texture.
1
Finely chop a small head of cabbage (700 g) in a food processor, add 2 medium onions and your favorite spices: I love cumin, but the host is the master)
- White cabbage: 1000 g
- Onion: 2 heads
- Spices: to taste
2
Add 3 eggs and 4-5 full tablespoons of any flour (I have gluten-free), mix everything well — meanwhile, the oven is preheating to 200 degrees, salt, pepper.
- Chicken egg: 3 pieces
- Wheat flour: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Mix well and place on the baking sheet.
4
Cover the baking tray with parchment paper (not foil) and grease it well with oil (a few drops).
5
Let's start making cutlets: I shape them as if I'm making snowballs (full handful in quantity and density), and then flatten them on the baking sheet. Pack them tightly!
6
Put it in the oven for about 20 minutes.
7
As soon as they are fried, I highly recommend taking them out of the oven and carefully flipping them over with a spatula. Then they will be crispy.
8
That's it. Bake until a nice crust forms
