Cabbage cutlets
Description
The recipe for cabbage patties is quite simple, despite their somewhat unexpected preparation. These patties can be served as an appetizer or as a side dish to meat. 1. First, wash and dry the cabbage. If the cabbage is young and small, slice it into thin rounds along the entire head. Older cabbage is better shredded and lightly kneaded by hand to make it softer. 2. Season the cabbage with salt and pepper to taste. Optionally, add some spices or fresh or dried herbs. 3. Beat the egg in a small bowl with a pinch of salt. Dip the rounds of young cabbage into the egg mixture (or form patties from the shredded cabbage). 4. Then coat them in breadcrumbs. For a double coating, dip them again into the egg and then into the breadcrumbs. 5. Heat vegetable oil in a frying pan and place the patties in it. Fry over medium heat on both sides until golden brown. If desired, the homemade cabbage patties can be additionally simmered in a sauce with sour cream or tomatoes.