So you can use ordinary, white cabbage, but if Savoy fell into the hands, then why not diversify the diet? Moreover, it tastes a little, but differs from white cabbage. And differences are always good.
Despite the fact that I am a supporter of the “meat cutlets” rule, I like this option. Because after all, this rule for me is expressed in not spoiling meat cutlets with a huge amount of additives, principle, which is so loved in Zen, “I take three hundred grams of minced meat and make three kilograms of cutlets, everyone believes that they are pure meat".
IMHO - honest vegetable cutlets are better. Or cereal. But this is not here...
Okay, to the point.
- Small fork of savoy cabbage
- 2 eggs
- A couple of pieces of stale loaf
- 6 art. tablespoons of flour (you may need more or less, depending on your flour)
- 3 art. tablespoons breadcrumbs (you may need a little more or a little less)
- Salt, freshly ground black pepper and cayenne pepper, and also freshly grated nutmeg, about a coffee spoon.
- Oh, and frying oil.
How we cook:
Remove the top, rough green leaves from the head. We cut it into halves, cut out the “skeleton”, send it to a pan with steeply salted water, boiling with a key, for five minutes.
Then we drain the water, let the cabbage itself cool, after which we cut it into small pieces. The pieces should be such that then the minced meat from them folds into the shape of a cutlet, but it is impossible to scroll.
We soak the bread in water, as always for cutlets. Beat flour, eggs and spices into a fluffy mass, add soaked bread there, add chopped cabbage and knead well. leave for 10-15 minutes to "walk". if after that it remains too liquid. you can add a little bit of flour.
Well, then everything is simple: we form cutlets from the resulting mass, roll in breadcrumbs and fry in hot oil.
Well, serve with some creamy sauce.
Enjoy your meal!