Lenten cabbage cutlets
4 servings
60 minutes
This is a recipe from old monastery records from the time when recipes were still copied into notebooks by hand.
1
Finely chop the cabbage (preferably not young), you can grate it or blend it. The finer it is, the more juice it will release.
- White cabbage: 1 kg
2
Add semolina, salt, and pepper to the cabbage. Mix thoroughly and let it sit: the cabbage will release juice, which the semolina will absorb. This will create a meat mixture that binds well.
- Semolina: 1 glass
- Salt: to taste
- Ground black pepper: to taste
3
Shape the patties. Fry them in a pan very quickly, as the cabbage burns easily.
- Vegetable oil: to taste
4
Place the fried cutlets in a baking dish, layering them if desired. It's important to spread your favorite sauce on them; during fasting, this could be vegan mayonnaise or ketchup. You can add a few sprigs of parsley for aroma. Cover with a lid or foil. Bake in the oven at 200 degrees for about 10-20 minutes.
5
