Cabbage-carrot cutlets
Description
The dish is prepared without unnecessary complications. This simple recipe for cabbage and carrot patties has helped me out many times in "critical" situations when the fridge was nearly empty, and hungry guests were clearly hinting at a meal. Not once did anyone complain—everything was devoured right down to the last bite! So give it a try—maybe you'll enjoy these little patties too? Peel the onion and carrot. Slice the onion into thin half-rings and grate the carrot. Finely chop the cabbage. Sauté the onion in a large, deep skillet. When it starts to turn golden, add the carrot, mix well, then add the cabbage. Season with salt and pepper, mix again, pour in the cream, and simmer, covered, over low heat for about 10 minutes. Let the vegetable mixture cool slightly (it should still be warm), then beat in the eggs and stir in the semolina. Mix thoroughly, let it cool a bit more, then shape into small patties. Roll them in breadcrumbs and fry in oil (try to use as little oil as possible!) on both sides until done. Serve the patties hot—golden, crispy, and aromatic—with sour cream and sprinkled with finely chopped dill. The dish is now ready to be served.