Cabbage Vegetable Cutlets

Cabbage Vegetable Cutlets

Such burgers can be cooked in a lean version, and you can serve them sauce based on mayonnaise or cream for greater tenderness.

White cabbage — 1 kg
Semolina — 1 tbsp. (200 ml)
Salt — to taste
Pepper Mix — to taste
Vegetable oil — at will

For cooking cutlets, it is preferable to take not young, but old cabbage. It needs to be crushed, it is very convenient to do this by cutting the cabbage into pieces and putting it into a blender. So it will be well crushed (due to what the cutlets will keep the shape) and it will turn out very juicy.

  1. Mix the cabbage with salt, a mixture of peppers and semolina, mix everything well, let the mixture stand for a little, so that the semolina swells and sticks together all the ingredients. Cabbage will give a lot of juice, will be very easy to use stuffing.
  2. Wet the patties of prepared minced meat with wet hands, it can be breaded in crackers, but this is not necessary.
  3. Pour the vegetable oil into the pan and fry the patties on moderate heat. They prepare very quickly, so you should not overdo it: monitor the readiness of the cutlets and turn them over in time.
  4. When the burgers are fried, put them in a saucepan or baking dish, pour the sauce on your choice, lightly stew. It goes well with cabbage cutlets tomato sauce. You can add fried vegetables: onions, carrots, sweet peppers, tomatoes. Quenching time is about 10 minutes.
  5. Serve finished burgers as a separate dish or with a side dish — for example, with fried mushrooms. If desired, decorate with herbs when serving.

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