Potato cutlets stuffed with cabbage is a rather unusual, but very tasty and satisfying dish that households will surely like. It is prepared very simply; not only an experienced, but also a novice culinary specialist can handle it.
Ingredients:
- 6-7 medium-sized potato tubers;
- 6 tablespoons of wheat flour;
- 0.5 kg of fresh white cabbage;
- sunflower oil;
- 1 chicken egg;
- 1 onion;
- salt and ground black pepper.
Preparation:
- First you need to prepare the potato "mince" for cutlets. It is very simple to do it. To do this, peel the potato tubers, rinse them thoroughly and put them in a saucepan. Then pour in water there and place the container on a hot stove. After boiling, the heat should be reduced.
- Boil potatoes until cooked. Then pulled out into a separate cup and mashed from it. Knead the potatoes thoroughly enough so that there are no grains. Pour the required amount of wheat flour into the resulting mass, break a chicken egg and add salt to taste. The resulting mass must be mixed well.
- Then you can start preparing the filling. Chop the cabbage very finely and put it in a skillet preheated on the stove, and do not forget to add a little oil. You also need to add the onion there, which should be prepared in advance. It is peeled, washed and cut into small cubes with a sharp knife.
- Cabbage should be fried over not very high heat, stirring occasionally. After it acquires a golden color and becomes soft enough, it can be considered ready. Do not forget to add a little salt to the cabbage, and also add ground black pepper. If desired, you can add a finely chopped hard-boiled chicken egg to the filling. And also fry a little chopped mushrooms with cabbage (almost any will do) or grated carrots.
- Then divide the resulting "minced meat" into medium-sized koloboks, each of which must be carefully turned into a flat cake using your fingers. A tablespoon of the filling is laid out in the center of the cake (first drain the juice from the cabbage). After that, shape a ball and flatten it slightly with your hands, so that you get a cutlet.
- Fry the cutlets on both sides in a pan with sunflower oil until golden brown. Finished potato cutlets should be folded on a paper towel or napkins in order to remove excess fat.
