Cabbage cutlets

A frying pan that sizzles in the kitchen, dissolving the aromatic smells of the dish being cooked on it through the house, rather summons everyone to the table. Today we have cabbage patties - a delicious example of healthy nutrition and a hearty lunch. Even the most fastidious people, those who dislike cabbage in any of its manifestations, eat them with special pleasure. Cabbage cutlets can be served as a stand-alone dish with a simple side dish of cooked rice or mashed potatoes in milk.

Even children who do not want to eat cabbage will love them. After all, everyone loves cutlets, and with cabbage they are made even juicier. Compared to zrazy, cooking cabbage cutlets is not difficult, the main thing here is to properly prepare the minced meat, and which one, we will now consider.

Cabbage cutlets - recipe step by step

Cut the cabbage into quarters or into smaller pieces, boil for a short time in boiling water - 5-8 minutes, put in a colander, drain the water, let cool and chop.

In a deep bowl, collect boiled cabbage, minced meat, beat in eggs, you can add a little bread soaked in milk, sprinkle all the ingredients with spices and salt to taste.

Stir the minced vegetables thoroughly for cutlets, form small flat lumps of them and round them.

Dip them in a small amount of bread crumbs or regular flour and fry in a pan for 3-4 minutes in hot oil until golden brown.

After the cabbage cutlets are golden brown, cover the pan with a lid and cook for another 5 minutes over low heat. In some cases, cabbage is not boiled in water, but simply sautéed in a pan over low heat until softened.

And one more important note. To prevent the breading from crumbling, it is recommended to cool the cutlets in the freezer before frying, and then you can cook them.