Cabbage cutlets with semolina and egg

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

There aren't many secrets to making delicious cabbage patties. First, it's important not to overcook the cabbage and to squeeze it thoroughly before adding the other ingredients. Second, after adding the semolina, be sure to let the vegetable mixture sit for 15-20 minutes, allowing the semolina to swell and absorb the excess liquid. The third secret is adding spices. A little black pepper, herbes de Provence, paprika, nutmeg, mild curry powder, dried or fresh dill—all these aromatic additions will reliably mask the cabbage smell and flavor.

Vegetable cutlets should be fried on a lower than medium heat so that the minced meat has time to steam inside and a golden brown crust forms on the outside.

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

Ingredients:

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

How to cook cabbage cutlets

Shred the cabbage into thin strips using a sharp knife with a long blade or a shredder, or a food processor with a suitable attachment.

Bring two liters of water to a boil in a large saucepan. Add the chopped cabbage to the boiling water and reduce the heat. Cook for 5-7 minutes. If the cabbage is young, 3-5 minutes is enough. The cabbage should be soft but not mushy.

Place the cabbage in a sieve and drain the liquid. Let it cool, then squeeze out the excess liquid well and return it to the bowl.

Season with fresh or dried dill, black and red pepper (or chili or paprika, if you prefer). Add a pinch of nutmeg and salt to taste. Pour in the beaten egg.

Mix everything together and add the semolina. Stir the vegetable mixture thoroughly until all the semolina is moistened. Let it sit for 15 minutes.

After the semolina has swollen, the cabbage mass will become viscous, will hold its shape well and will not spread.

Using cold water, form small, plump patties from the cabbage mixture. Place them in a hot frying pan with oil, turning the heat to medium low. Brown for about three minutes on one side, then flip and cook for the same amount of time on the other side.

Serve the cabbage cutlets hot or cold, with your choice of vegetable garnish, sauce, or side dish. Enjoy!