White cabbage has a peculiar taste and smell; on its basis, you can create a lot of both simple and original dishes. Today we are preparing juicy and aromatic cabbage cutlets with semolina and egg, which can be served as an independent dish in tandem with thick sour cream, or as a side dish for meat.
To make the cutlets tender and soft, blanch the cabbage in boiling water before mixing with other ingredients. Be sure to add: fried in oil onions, herbs and garlic. An egg and semolina are used to hold all the ingredients together. According to the proposed recipe, cutlets are fried in a pan, but for a dietary option, they can be cooked in an oven or double boiler.
Ingredients:
White cabbage - 300 gr.
Onions - 1 pc.
Garlic - 3 teeth.
Eggs - 1 pc.
Semolina - 2.5 tablespoons
Parsley - 30 gr.
Salt, pepper - to taste
Cooking oil for frying - as needed
How to cook:
Prepare the food you need.
Rinse the head of cabbage, tear off the top leaves, cut off the stump with a knife. Chop the cabbage into thin small strips.
Place a pot of water on the burner, bring it to the boil, lower the cabbage inside. Blanch the vegetable for the next 5 minutes over medium heat.
After cooking, transfer the cabbage strips to a sieve or colander, pour over running water, leave for 5 minutes in such a state that all the liquid is glass.
At the same time, peel the onion head, wash, trim with medium-sized squares.
Place the onion in a preheated skillet set on fire, after pouring the oil inside. Pass the onion segments for 2 minutes; they should be soft and translucent with a slight golden touch.
Transfer the cabbage into a deep container, transfer the sautéed onions to it. Rinse the parsley under running water, chop the leaves, also add to the bowl.
Beat one egg into the main composition, mix it into the mixture with vigorous stirring.
Last but not least, add semolina, add salt and ground pepper, load the garlic passed through the garlic.
Set the mass aside for 10-15 minutes so that the semolina swells a little and envelops other components.
After a while, put a frying pan on the stove, pour in vegetable oil. After heating, add small portions of the mixture.
Before frying, cutlets can be formed with your hands or you can apply the mixture with a spoon. In the first version, the products will be smoother and more beautiful.
Fry the cutlets over a slightly above medium heat, cover the container with a lid. When one side of the workpieces is well browned, use a spatula to turn them over to the other.
First put the finished meatballs on a paper napkin, it will absorb the excess oil a little, then transfer them to a serving dish. Serve cabbage patties with sour cream.
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