The most delicious cabbage cutlets with minced meat

Country kitchen

When using ready-made minced meat, many are concerned about its excess fat. They don't want to increase the amount of bread or flour. As an alternative, you can try vegetables – they turn out simply delicious.

Cabbage cutlets with minced meat are the most delicious. Meat lovers needn't worry, as cutlets prepared according to this recipe, with step-by-step photos, are much more tender and significantly superior in flavor to their counterparts prepared according to the classic recipe.

You can buy pre-ground meat, but homemade ground meat, ground just before use, is much better. Any meat will do, but pork is generally more tender. If you want to use beef, make a platter with lean pork. Ground chicken also works well, so the choice is yours.

To shred the cabbage, you'll need a blender or food processor. If you don't have one, use a shredder or grater.

Before serving, steam the cooked cutlets in a saucepan with a little water—the flavor will be exquisite. Choose your side dish. Fresh buckwheat porridge or mashed potatoes, stewed vegetables, or a salad will highlight the unique flavors of this original and hearty dish.

Ingredients:

fresh minced pork - 400 grams;
onions - 1 medium head;
white cabbage - 400 grams;
table salt - to taste;
chicken egg - 1 piece;
ground pepper;
breadcrumbs;
flour;
refined vegetable oil - for frying.

How to make cabbage cutlets with minced meat

Peel the onion and divide it into 4-8 pieces. Remove the outer leaves from the cabbage and cut it in half. Separate a segment and cut into small pieces. Place the prepared vegetables in a bowl and blend.

The mixture should be smooth and moderately juicy. If the cabbage has released a lot of juice, drain it to prevent the patties from spreading during cooking.

Combine the vegetables and ground meat. Crack the egg and season with salt. Add freshly ground pepper and other spices as desired, and mix thoroughly.

To prevent the meat from cracking while frying, beat the semi-finished meat product by hitting it hard on the work surface or on the bottom of the bowl.

In a separate bowl, mix breadcrumbs and flour in a 1:1 ratio. Pour oil into the frying pan and heat. Using wet hands, scoop out the meat and vegetable mixture and form the dough into the desired shape.

Then dip them in the breadcrumbs and place them in the pan. Fry them over medium heat on each side until nicely golden brown.

Serve hot with your choice of side dish. Enjoy!