Cabbage cutlets with semolina and egg

12.01.2019 Country kitchen

Properly prepared cabbage cutlets will disappear from the table as quickly as pork or chicken.

The secrets of cooking delicious cabbage cutlets are not many. Firstly, it is important not to digest the cabbage and squeeze it well before adding the remaining products. Secondly, adding semolina, the minced meat must be left for 15-20 minutes, let the semolina swell, soak up excess liquid. And the third secret is the addition of spices. A little black pepper, Provence herbs, paprika, nutmeg, spicy curry, dried or fresh dill - all these aromatic additives reliably mask the cabbage smell and taste.

It is necessary to fry vegetable cutlets on a fire weaker than average, so that the mince has time to steam inside, and a brown crust appears on the outside.

This recipe with photos will tell about the other nuances of cooking cabbage cutlets with semolina and egg.

Ingredients:

white cabbage - 300 gr;
egg - 1 pc;
semolina - 2 tbsp. l with a small hill;
salt to taste;
dried or fresh chopped dill - to taste;
black pepper, nutmeg - 2-3 pinches;
sweet paprika - 0.5 tsp;
vegetable oil - 2 tbsp. l

How to cook cabbage cutlets

We chop the cabbage with a thin straw, using a sharp knife with a long blade or a shredder, a food processor with a suitable nozzle.

In a large pot, boil two liters of water. We put cabbage in boiling water, reduce the heat. Cook for 5-7 minutes. If the cabbage is young, 3-5 minutes is enough. Cabbage should be soft, but not boiled.

We discard the cabbage on a sieve, drain the broth. Let cool, then squeeze well from the liquid and transfer back to the bowl.

Season with fresh or dried dill, black and red pepper (your choice is chili or paprika). Add a little nutmeg, salt to taste. Pour in the beaten egg.

We mix everything, pour in semolina. Mix the vegetable mixture thoroughly until the whole semolina is moistened. Leave to swell for a quarter of an hour.

After the semolina swells, the cabbage mass will become viscous, it will keep its shape well and will not spread.

Dipping palms in cold water, we form small plump cutlets from the cabbage mass. We spread it on a hot frying pan with oil, make the fire below average. Having browned on one side for about three minutes, turn over and fry the same amount on the other side.