Cabbage cutlets with garlic sauce
4 servings
60 minutes
Cabbage cutlets with garlic sauce are a tender and aromatic dish of Russian cuisine that embodies the coziness of home and the simplicity of rustic food. The roots of this recipe delve into traditions when housewives tried to prepare delicious dishes from simple and accessible ingredients. Cabbage soaked in cream acquires softness and a sweetish hue, while the addition of semolina makes the cutlets airy. The crispy breading combined with a golden crust gives the dish an appetizing appearance, while the garlic sauce adds spiciness and freshness. These cutlets can be served as a standalone dish or as a side to meat and vegetable mains. They are perfect for a light lunch or dinner, delighting with their rich flavor and ease of preparation.
1
Chop the cabbage randomly, removing the top leaves and the core.
- White cabbage: 700 g
2
Pass through a grinder, grate, or chop very finely with a knife.
3
Place cabbage in a thick-bottomed pan and pour in the cream. Sauté, stirring constantly, for 7-10 minutes.
- Cream: 200 ml
4
When the cabbage becomes soft, reduce the heat to minimum and simmer covered for another 15 minutes.
5
Add 3 tablespoons of semolina to the hot cabbage, mix, and let the mixture cool to room temperature.
- Semolina: 3 tablespoons
6
Break 1 egg.
- Chicken egg: 1 piece
7
To salt.
- Salt: to taste
8
Add ground dried garlic to taste
- Garlic powder: to taste
9
Add pepper.
- Ground black pepper: to taste
10
Mix and place in the refrigerator for 20 minutes.
11
Form patties with wet hands and coat them in breadcrumbs.
- Breadcrumbs: 100 g
12
Fry on hot oil on both sides until golden brown. Place on paper towel to absorb excess oil.
- Vegetable oil: 30 ml
13
Make garlic sauce: mix sour cream with minced fresh garlic, salt, and pepper.
- Sour cream: 100 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
14
Cutlets can be served with sauce separately or spread with sauce and garnished with greens.
- Fresh herbs: to taste