Cabbage and Meat Cutlets
4 servings
120 minutes
Cabbage and meat cutlets are a unique combination of tender meat flavor and juiciness of cabbage, creating a harmony of textures and aromas. This recipe has roots in European cuisine, where the pursuit of rich yet simple taste is reflected in this dish. The meat adds richness to the cutlets while the cabbage provides pleasant softness and lightness, making them not only tasty but also healthy. Bread, milk, and eggs create a soft structure while breadcrumbs form an appetizing crispy crust. These cutlets pair perfectly with sauces, fresh vegetables, and side dishes. They can be served as a hearty dinner or used as an original appetizer. This dish captivates with its unusual taste and homely comfort, making every meal special.
1
Wash the meat, salt it, brown it in 30 g of fat, transfer it to a pot, add the fat left from frying, add chopped and peeled onion, pour in 1/8 liter of water, and simmer on low heat with a lid until cooked.
- Bone-in beef: 300 g
- Fat: 130 g
- Onion: 50 g
- Salt: to taste
2
Clean the cabbage from the top wilted leaves, wash, chop, boil, drain the water, cool, and squeeze hard through a cloth bag.
- White cabbage: 1 kg
3
Soak the bun in milk and squeeze it out.
- Stale white loaf: 80 g
- Milk: 0.13 l
4
Cool the stewed meat, separate it from the bones, and cut it.
5
Pass meat, bun, and cabbage through a meat grinder, add 2 tablespoons of crushed breadcrumbs, salt, pepper, eggs, and mix thoroughly.
- Bone-in beef: 300 g
- Stale white loaf: 80 g
- White cabbage: 1 kg
- Breadcrumbs: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces
6
Form patties from the chilled mixture, coat in breadcrumbs, and fry on both sides in hot fat until golden brown.
- Breadcrumbs: 100 g
- Fat: 130 g
