Healthy cabbage and onion patties
Description
Finely shred the cabbage, knead well with hands, add salt, and lightly braise in a small amount of water (until the cabbage softens). Finely chop the onion, mince the garlic, then add both to the cooled cabbage mixture. Season with salt and pepper, mix in mayonnaise, and refrigerate for 1 hour. Soak the bread in milk, squeeze out the excess liquid, and add it to the mixture. Beat in raw eggs and mix thoroughly. If the mixture is too runny, gradually add flour while stirring. Taste and adjust salt if needed. Fry on a well-heated skillet with vegetable oil until golden brown. Now prepare the sauce: Grate the carrot on a coarse grater, slice the onion into half-rings, and sauté both in vegetable oil. Add tomato, a little water, and simmer for about 5 minutes. Place the cooked patties into a casserole dish, pour over the sauce, and braise until fully cooked. These cabbage and onion patties are delicious both hot and cold. Serve drizzled with sour cream and sprinkled with chopped fresh herbs (omit sour cream if preparing for fasting). Nutritious cabbage and onion patties are ready.