Russian cuisine includes many recipes for lean dishes, many of which are undeservedly forgotten or used by housewives extremely rarely, and completely in vain. After all, such dishes can be incredibly tasty, especially if prepared with love. An example of this is lean cabbage cutlets.
It is necessary
- - ¼ cabbage head;
- - 1 medium-sized carrot;
- - 1 large onion;
- - 0, 5 tbsp. water;
- - 0, 5 tbsp. semolina;
- - 1 tbsp. flour or bread crumbs;
- - vegetable oil for frying
- - ground black pepper and salt to taste.
Instructions
Step 1
Wash and peel vegetables. Chop the cabbage into small strips, grate the carrots on a fine grater. Cut the onion into cubes.
Step 2
Take a heavy-bottomed saucepan or deep skillet, heat the oil in it, and fry the chopped vegetables.
Step 3
Season the vegetables with salt and pepper to taste. Add water to the pan and simmer vegetables over low heat until completely soft, cover the dishes with a lid.
Step 4
When the vegetables in the pan are tender, start pouring in the semolina, while stirring the contents of the pan continuously so that no lumps form in the mass. Semolina will make the mass dense and homogeneous, and the cabbage lean cutlets will not fall apart when frying.
Step 5
Refrigerate stewed vegetables to room temperature and shape into patties. Fry the cutlets in flour or breadcrumbs and fry in vegetable oil until they are golden brown. Serve hot, sprinkle with chopped herbs.
