Cabbage cutlets without harming your figure
Description
The recipe won't take much time. To help the patties hold their shape and stick together, be sure to squeeze the cabbage well to remove excess moisture. Add semolina to the hot mixture so it has time to swell and absorb the liquid. If you find it difficult to shape the patties, you can simply spoon the mixture onto the pan and fry them like pancakes—they'll be just as delicious. Try these tasty cabbage patties without worrying about your figure. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients for the cutlets. Use garlic optionally; I often add it as it makes the dish more aromatic. Wash the cabbage. And now let's get started.
- 2
Step 2
Cut the cabbage head into 4 parts. Place in a pot and pour water over it. Bring to a boil and cook for 8 minutes.
- 3
Step 3
Drain the hot cabbage in a colander and let it drain well. Then pass it through a meat grinder or food processor. Squeeze out the moisture.
- 4
Step 4
Add grated onion (I grate it on the coarsest grater; you can also pass it through a meat grinder together with the cabbage), garlic, dill, salt, flour, and semolina.
- 5
Step 5
Mix the mince thoroughly.
- 6
Step 6
Shape the patties, it's easier to form them with wet hands. Coat in breadcrumbs; I used breadcrumbs with paprika, but plain ones will work just as well.
- 7
Step 7
Place the patties into hot oil and fry for several minutes on each side until a golden crust forms.