084. Cabbage cutlets (recipe)
After making the Basque-style gratin with eggs I felt like continuing the healthy-food theme and giving you a recipe for cabbage cutlets. They taste a bit like cabbage pirozhki and can be served not just as a side to any meat dish but on their own — with sour cream or a cream sauce.
Interested? Read the details under the cut!
Ingredients:
- 1 kg white cabbage
- 1/2 glass of semolina
- 1/2 glass of milk
- 3 eggs
- 1/2 glass of breadcrumbs
- 3 tbsp vegetable oil
Clean the cabbage, shred it finely and put it in a saucepan. Pour in hot milk, put the pan on the stove, cover and stew until done, roughly 30–40 minutes.
Gradually add the semolina to the cooked cabbage, stirring constantly so that no lumps form, and continue stewing for another 5–10 minutes.
Then take the pan off the heat, add the egg yolks and salt to the cabbage, mix well and cool. Shape the cooled mixture into cutlets, dip them in the egg white and coat in breadcrumbs.
Fry the cutlets on both sides.
Serve with sour cream or a cream sauce.
Bon appétit!