Lenten cabbage cutlets - healthy and delicious

Country kitchen

Cutlets made from raw cabbage, carrots, and onions are a great option for those observing Lent. However, they are also a popular vegetable side dish for meat.

This step-by-step recipe with photos makes them tender, delicious, and mouth-watering. You can add bell peppers and zucchini or eggplant to the cutlets, depending on the season.

Ingredients for 8 pieces:

white cabbage – 300 g;
potatoes - 1 pc;
onion – 1 pc, small;
raw carrots – 1 pc, small;
semolina – 2 level tablespoons;
wheat flour – 2 tablespoons;
salt, ground black pepper to taste;
breadcrumbs – 2-3 tablespoons;
vegetable oil – 2-3 tablespoons.

How to make lean cabbage cutlets

Remove the outer spoiled leaves from the cabbage and rinse. Rinse the cabbage coarsely, place in boiling salted water, and bring to a boil. Drain the cabbage in a colander.

Wash the potatoes and boil them in their skins until tender. Peel them and cut into bite-size pieces that will fit in a meat grinder. It's best to grind warm potatoes—they'll mash better, so while the potatoes are cooking, prepare all the other ingredients.

Wash and peel the carrots and onions. Chop the onions and carrots into small pieces that will fit easily into the grinder.

We put cabbage, onions, carrots and potatoes through a meat grinder.

Add salt and ground black pepper to the vegetable mixture, add flour and semolina.

Mix. Set the resulting cutlet mixture aside for 20-30 minutes to allow the semolina to swell.

We form small oblong cutlets from the minced meat and roll them in breadcrumbs.

Heat a frying pan with vegetable oil. Place the patties slightly apart (to make it easier to flip them) and fry over medium-low heat until golden brown. Then carefully flip the patties over and fry the other side the same way.

Serve the cabbage cutlets hot, with sauce or just like that.

Bon appetit!