Cabbage patties steamed
Description
The dish is prepared without unnecessary complications. It's an absolutely diet-friendly option—no fat, no frying, no carcinogens. Fresh young cabbage will give this dish a particularly bright and spring-like flavor—give it a try! To make steamed cabbage patties, remove the outer damaged leaves from the cabbage and finely shred it. Place the cabbage in a well-heated skillet, add salt, pour in some water, and simmer almost until tender under a closed lid. Add semolina to the hot cabbage and mix thoroughly to avoid lumps. Once the mixture has cooled slightly, beat in the eggs, adjust salt if needed, and mix again. Shape into patties, coat them in breadcrumbs mixed with sesame seeds, and steam in a steamer for 10–15 minutes. Alternatively, you can first sear them on both sides in a dry skillet without adding oil. Serve the cabbage patties with sour cream and finely chopped dill. Like many other cabbage dishes, they are delicious both hot and cold. The dish is now ready to be served.