Vegetarian cutlets
Description
The recipe won't take much time. Cabbage patties made from white cabbage taste more like cabbage buns—tender, juicy, and aromatic. Prepared with very affordable ingredients, they will delight both thrifty housewives and those who love delicious meals. Serve hot.
Instructions
- 1
Step 1
So, to prepare our recipe for lean cutlets, we'll need a cabbage head. Remove the outer dirty leaves, wash the head under running water, place it on a cutting board, and cut out the core. Now we need to finely shred it.
- 2
Step 2
To ensure the cabbage in the patties is well cooked, we need to boil it slightly. So, place a pot of water on the stove, add a little salt, bring to a boil, and add the cabbage. Cook for 8–10 minutes—during this time it will become noticeably softer but won't overcook and fall apart. Then, using a slotted spoon, transfer the cabbage to another dish and let it cool. Once the cabbage has cooled down, squeeze it well to remove excess moisture, so that our patties won't turn out soggy.
- 3
Step 3
Peel the onion and garlic. Trim the roots off the green onions. Rinse the above-mentioned ingredients together with dill sprigs under cold running water, then dry them one by one with paper kitchen towels to remove excess moisture. Grate the onion finely on a fine grater into a deep bowl. Squeeze the garlic through a garlic press into the same bowl. Place all the greens on a cutting board, finely chop with a knife, and add to the other vegetables in the bowl.
- 4
Step 4
Add black ground pepper, allspice, and a little salt to taste. Mix the mass with a tablespoon and add sifted wheat flour together with semolina. Mix the cabbage filling again with a tablespoon until uniform, then let it sit for 10–15 minutes. During this time, the flour and semolina will absorb excess moisture and swell slightly.
- 5
Step 5
Now it's time to shape the cutlets. Take a portion of the cabbage mixture in your hand, form it into a ball or a flat patty, then coat it in breadcrumbs. Place the cutlets onto a preheated, oiled frying pan and fry on both sides until golden brown. Then add 1 tablespoon of water to the pan, cover it with a lid, and steam the vegetable cutlets for 35–40 seconds. Immediately transfer them to a large flat plate. Prepare the remaining cutlets in the same way.