Lean Cabbage Cutlets
by Editorial Staff
Lean does not mean not tasty. Cutlets according to this recipe are made from cabbage and potatoes, and they turn out to be very juicy and tasty.
Ingredients
- Cabbage – 1.5 pcs.
- Onions – 2 pcs.
- Potatoes – 2-3 pcs.
- Salt to taste
- Ground pepper – to taste
- Fresh greens – 3-4 tbsp
- Semolina – 3-4 tbsp
- Flour – 130 g
Directions
- Chop the cabbage finely with a knife or a special grater.
- Transfer the cabbage to a large saucepan and fill it with boiling water to completely cover the cabbage with liquid. Cover with a lid and leave for 1-1.5 hours.
- Onion, if it is large, cut into quarter rings, and small – into half rings.
- Drain the cabbage and fry with the addition of vegetable oil over high heat, covered with a lid. After a couple of minutes, reduce the heat and fry for 15-20 minutes, stirring a couple of times during this time.
- Fry the onions in vegetable oil to just soften.
- Rub the potatoes on a coarse grater.
- Mix the potatoes with garlic, squeezed through a press, onions and herbs.
- Little by little, three times we introduce cabbage into the potatoes. Mix with 4 tbsp of semolina, but the amount is adjustable based on how much liquid the cabbage has released.
- Salt and add pepper.
- We introduce flour and try to form cutlets. If the cabbage cutlets do not hold their shape, add more semolina.
- We form cutlets from all the cooked mass. We send the cutlets to a frying pan with heated vegetable oil and fry the lean cabbage cutlets until golden brown on both sides. Before frying the cutlets, you can roll them in breadcrumbs, semolina or flour.
- Cabbage cutlets with potatoes are ready. Bon appetit!
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