Cabbage cutlets – a recipe with a photo

Today we will prepare cutlets from young cabbage. Cabbage cutlets are very tasty and filling, and it will not be difficult to prepare them.

young cabbage – 700 g;
onion – 1 pcs.;
cheese – 50 g;
eggs – 1 pcs.;
flour – 5 tbsp. L.;
ground black pepper;
sunflower oil for frying.

The process of making cabbage cutlets.

Cut the head of cabbage into several parts. Add some salt to the boiling water and add chopped cabbage. Cover the pan with a lid and cook the cabbage for 3-4 minutes.

Transfer boiled cabbage to a colander to drain excess water. When the cabbage has cooled a little and excess liquid has drained from it, shred it with a knife, leaving the head.

Cut one onion into cubes. Fry the chopped onion in a small amount of vegetable oil until golden.

Grate 50 g of cheese on a coarse grater.

We put shredded cabbage, fried onions, grated cheese in a bowl, and break one egg here. A little salt and pepper. At the end, add about 5 spoons of flour. Mix everything well.

Form patties. To make it easier to form patties, wet your hands a little with water. One cutlet is about 1 tablespoon of cabbage mass. Put the cutlets on a hot pan with a small amount of sunflower oil.

After the cutlets have browned on one side, turn them over to the other side and cover the pan with a lid. We stew like this for about 3-4 minutes.

Ready cutlets are served on the table. It is best to serve such cutlets hot and with sour cream. Cutlets from young cabbage turned out fragrant, tender and very tasty. Such cutlets can be served not only as an independent dish, but also as a side dish to meat.

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