Cabbage Cutlets (Juicy and Delicious)
Description
The recipe won't take much time. Never tried making vegan cutlets before? Fix that with this recipe! Here you'll find the secrets of preparing juicy vegan cutlets made from cabbage, with the addition of semolina, potatoes, flour, and onions. I recommend chopping the ingredients with a knife instead of using a meat grinder—this way you'll retain the vegetable juices and the cutlets will taste even better. For herbs, dill and green onions work best, and for breading—use flour, semolina, or breadcrumbs. Serve hot.
Instructions
- 1
Step 1
1. Shred the cabbage, transfer it to a pot, and pour boiling water over it. Cover the cabbage with a lid and let it sit for 1–1.5 hours. Slice the onion into half-rings. Drain all the liquid from the cabbage using a colander. Place the cabbage into a heated skillet with oil.
- 2
Step 2
2. Cook the cabbage over high heat for 3-4 minutes, then reduce the heat and continue cooking for another 13-17 minutes, stirring occasionally. Sauté the onion in vegetable oil until soft.
- 3
Step 3
3. Peel the potatoes and grate them on a coarse grater. Transfer to a pot, add minced garlic, fried onions, herbs, and mix. Add 1/3 of the cabbage, knead and repeat until all the cabbage is incorporated.
- 4
Step 4
4. Immediately add semolina, adjusting the amount as needed. Season with salt and pepper. Add flour and shape the mixture into cutlets. Coat the cutlets in breadcrumbs and fry on both sides in heated vegetable oil.