The season for young cabbage has already begun. Many healthy and tasty dishes can be prepared from it. If you cook croquettes from young cabbage, then they turn out to be juicy and aromatic.
It is necessary
- - cabbage 1-1.5 kg;
- - carrots 1 pc;
- - milk 100 g;
- - egg 1 pc;
- - semolina 4 tbsp;
- - bread crumbs;
- - butter 40 g;
- - vegetable oil;
- - pepper, salt.
- For the sauce
- - milk 100 g;
- - butter 20 g;
- - flour 100 g;
- - yolk 1 pc;
- - sugar, salt.
Instructions
Step 1
For the sauce, sauté the flour in butter, dilute it with hot milk, add sugar and cook, stirring occasionally, over very low heat for 10-15 minutes. Let the sauce cool and, stirring, combine with raw yolk and salt.
Step 2
Peel the head of cabbage from the top leaves, chop. Peel the carrots, cut into small cubes. Boil the milk, add butter to it so that it does not curl. Add cabbage and carrots in milk, stirring from time to time.
Step 3
When the cabbage is soft, fold it and the carrots in a colander. Then put the vegetables in a saucepan, pour in some of the milk sauce and bring to a boil, pour in the semolina in a trickle, stirring occasionally. Cool the mass, add raw eggs, mix thoroughly.
Step 4
Divide the resulting mass into small balls (croquettes), roll them first in flour, then dip in an egg and roll in breadcrumbs. Fry in a large amount of vegetable oil.
Step 5
Serve with sour cream or leftover milk sauce. Decorate with herbs.
