Cabbage cutlets
6 servings
15 minutes
Cabbage cutlets are a simple yet exquisite dish of Russian cuisine that captivates with the tenderness of its texture and rich vegetable flavor. The history of this recipe dates back to when cabbage was an affordable and nutritious ingredient, especially during fasting days. Cabbage cutlets are soft with a golden crust and a light creamy hue thanks to semolina and milk. They pair wonderfully with sour cream, herbs, or light sauces, making them perfect for a vegetarian menu or as a side dish. They can be served as an independent dish complemented by fresh vegetables or pickles. It is a harmony of simplicity and rich flavor that warms the soul and reminds one of home comfort.
1
Pour hot milk over the semolina and let it swell.
- Semolina: 2 tablespoons
- Milk: 50 ml
2
Chop the cabbage finely, pour salted boiling water over it, and let it sit for half a minute. Drain the water through a sieve and squeeze the cabbage.
- White cabbage: 1 piece
- Salt: to taste
3
Add semolina with milk, an egg, and salt to the cabbage. Mix, let it sit for a minute. If the cabbage released juice, add a tablespoon of semolina or flour.
- Semolina: 2 tablespoons
- Milk: 50 ml
- Chicken egg: 1 piece
- Salt: to taste
- Wheat flour: 1 tablespoon
4
Heat oil in a pan. Place the minced meat with a tablespoon and fry the patties on both sides until cooked.
- Vegetable oil: 1 tablespoon
