Vargashinskaya cutlet
Description
The recipe won't take much time. I'd like to present to you another wonderful dish from the Ural cuisine. Once again, my friend, who grew up there, shared this recipe's secrets with me. Her mom and grandma used to make these cutlets for her as a child. So believe me, this is the authentic recipe. Serve hot.
Instructions
- 1
Step 1
Peel the onion, finely chop and sauté in heated vegetable oil until translucent.
- 2
Step 2
Finely chop the sauerkraut and add it to the onion together with the brine (without squeezing). Cover with a lid and simmer for 10 minutes until the liquid evaporates. The cabbage should stop being crunchy and become soft.
- 3
Step 3
Mix the meat mince (I used pork and turkey breast), stewed onions and cabbage, egg, pepper, and salt thoroughly until uniform. Be careful with salt, as sauerkraut is already salty!
- 4
Step 4
Sift the breadcrumbs through a sieve to make the coating smoother. Shape the patties from the minced meat and coat them in breadcrumbs.
- 5
Step 5
Sauté them in heated vegetable oil for 5 minutes on one side, then flip. Cover with a lid and simmer for 5 minutes.
- 6
Step 6
Serve with your favorite side dish and tomato sauce.