Cabbage Cutlets
by Editorial Staff
Cabbage cutlets according to this recipe are extremely lush and incredibly tasty. The mild taste and light spicy note will surely make these wonderful cabbage patties one of your favorite vegetable dishes.
Ingredients
- White cabbage – 500 g
- Semolina – 1/2 cup
- Bulb onions – 1 pc.
- Lean mayonnaise – 3 tablespoons
- Garlic – 1-2 teeth.
- Tomato sauce (homemade or purchased) – to taste
- Salt to taste
- Seasoning “khmeli-suneli” – to taste
Directions
- Let’s get started. Let’s start by pouring the semolina with water (about half a glass), it should swell. The next step will be cabbage – we will grate it on a coarse grater.
- Peel the onions and chop them finely with a knife.
- All preparatory operations have been completed. Let’s start shaping the cutlet dough. In a container with grated cabbage, put finely chopped onion, semolina swollen in water, a few tablespoons of tomato sauce (in this recipe, homemade tomato sauce was used, but the purchased option is also perfect). Add the “khmeli-suneli” seasoning, like the tomato sauce, to taste. Also add salt to taste. Press the garlic with a garlic press. Let’s not forget about mayonnaise (since there are no eggs in the ingredients, it will be used as a fastening element).
- Mix all components very well with a spoon. The dough should stick. If it is a little liquid, then add a couple of tablespoons of flour.
- Let’s wait until the pan heats up, into which, of course, you have previously poured enough vegetable oil for frying. Put the blinded cutlets in a frying pan. Set the lowest fire level on the stove. It remains only to wait until all the cutlets are fried and you can start tasting.
Enjoy your meal!
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