Cabbage cutlets are not only a dietary dish, but also a very healthy dish containing vitamins and microelements. Cooking vegetable cutlets does not require a lot of time and any special culinary skills.
It is necessary
- 0.5 kg of white cabbage;
- 700 ml of fresh milk;
- 1 chicken egg;
- 50 g semolina;
- Vegetable oil for frying cabbage cutlets;
- Breadcrumbs;
- Salt and spices to taste.
Instructions
Step 1
Wash the cabbage, remove rotten leaves and inedible parts, cut the vegetable into arbitrary pieces.
Step 2
Pour milk into a large saucepan. Put the dishes on gas, bring their contents to a boil.
Step 3
Put chopped cabbage into boiled milk, no need to add salt and spices, water too.
Step 4
Cook the vegetable for about half an hour until tender.
Step 5
Throw the cabbage boiled in milk into a colander, let the excess liquid drain.
Step 6
Armed with a blender (or any other machine), puree the cabbage until smooth.
Step 7
Drive an egg into the resulting mass, add salt and spices, mix everything thoroughly.
Step 8
Add semolina to the dough, mix, let the workpiece brew for at least 20 minutes.
Step 9
Check your dough, it should be thick enough for the cabbage patties to form without any problems. If the mass is watery, then adjust its consistency with a semolina.
Step 10
Place bread crumbs on a plate.
Step 11
Soak your hands in cold water and form into patties. Roll the blanks on all sides in breadcrumbs and put in a pan flavored with sunflower oil. Fry the cabbage patties until tender.
Step 12
Serve ready-made cabbage patties warm with sour cream or meat.
