Carrot and cabbage cutlets
2 servings
30 minutes
Carrot-cabbage cutlets are a simple yet incredibly tasty dish from European cuisine. Their history begins in the traditions of folk recipes where vegetables were transformed into appetizing and nutritious dishes without meat. Tender and soft inside with a light crispy crust outside, these cutlets have a sweet-creamy flavor due to the combination of carrots and cabbage. They are perfect for a light dinner, children's meals, or a fasting menu. They can be served with sour cream sauce, fresh herbs, or a light side of grains or vegetables. This dish is not only nutritious but also healthy due to the high content of vitamins and fiber in carrots and cabbage.
1
Boil carrots with cabbage in salted water (since carrots take a long time to cook, chop them finely, then add cabbage at the end and cook until done).
- Carrot: 2 pieces
- Salt: to taste
- White cabbage: 200 g
2
Turn the carrot and cabbage into puree, add flour, egg, and mix thoroughly until smooth. Taste and add salt if needed.
- Carrot: 2 pieces
- White cabbage: 200 g
- Wheat flour: 1 glass
- Chicken egg: 1 piece
- Salt: to taste
3
Heat the pan, add oil, and spread it evenly with a spatula or brush. Place the carrot mixture with a large spoon, one patty per spoon, and fry each side until golden brown (about 2-3 minutes each).
