White cabbage is one of the most common vegetables in central Russia, and carrots have been used for food for nearly 4000 years. These vegetables are an indispensable component of cabbage soup and soups, salads and casseroles. Cutlets are also very tasty from them.
It is necessary
-
- For cutlets:
- 500 g of white cabbage;
- 500 g carrots;
- 1/2 cup semolina
- 3 eggs;
- 1/2 cup milk
- 1/2 cup bread crumbs
- 1 teaspoon sugar
- 4 tablespoons of vegetable oil;
- 1/2 teaspoon salt
- a bunch of parsley.
- For the sauce:
- 1 glass of sour cream;
- 1 tablespoon flour;
- 1 tablespoon butter
- 1/2 cup vegetable broth
- salt to taste.
Instructions
Step 1
To prepare cutlets, wash the white cabbage, cut the stalk and remove the top leaves. Cut the head of cabbage in half, and then chop finely. Cut the peeled and washed carrots into strips or grate on a coarse grater. Boil the milk. Wash the eggs, separate the yolks from the whites. Whisk the whites in a separate bowl. Rinse a bunch of parsley well with cold water and chop finely.
Step 2
Put the prepared carrots and cabbage in a saucepan, pour hot milk, add one tablespoon of any vegetable oil and a teaspoon of granulated sugar, mix everything. Cover the pot with a lid, place on the stove and simmer until cooked for about 20 minutes, stirring occasionally.
Step 3
Gradually add semolina to the prepared vegetables and continue to simmer for another 5 minutes. At the same time, stir the mass continuously so that no lumps are obtained. Then remove the pan from the heat, add the egg yolks and half a teaspoon of salt to the vegetable mixture. Mix everything well and cool.
Step 4
Form cutlets from the chilled cabbage and carrot mass, moisten them in egg white and roll in breadcrumbs. Heat vegetable oil in a frying pan and fry the cutlets in it on both sides. Cool the finished meal a little, sprinkle with chopped parsley and serve with sour cream sauce.
Step 5
To make sour cream sauce, fry a little one tablespoon of sour cream with a tablespoon of butter in a saucepan, add half a glass of vegetable broth and one glass of sour cream to the pan. Boil the mixture for 5 minutes, add salt to taste and strain.
