Flourless White Cabbage Cutlets

Light, rosy, healthy. There will be a line with plates! Cabbage cutlets made from white cabbage without flour are very easy to make, even a novice housewife can do it. For cooking you will need ordinary, budget products. This dish can be served with sour cream or other sauce.
cook time: 1h
Chloe Benton
Flourless White Cabbage Cutlets

Nutrition Facts (per serving)

146
Calories
9g
Fat
10g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Vegetable oil 3 tbsp
Dill 10 g
Chicken eggs 2 pc
Cabbage 500 g
Semolina 50 g

Recipe instructions

Step 1

Step 1
How to fry cabbage cutlets from white cabbage without flour in a frying pan? Very simple! Prepare all the necessary ingredients.

Step 2

Step 2
Wash the cabbage, remove the top rough and damaged leaves if necessary. Finely chop the cabbage with a knife.

Step 3

Step 3
Boil water in a saucepan. Place cabbage in boiling water and reduce heat. Cook at moderate boil until half cooked. About 5-7 minutes, this will depend on whether your cabbage is young or old harvest.

Step 4

Step 4
Place the cabbage in a colander to drain. Let it cool. It should not be hot so that the eggs do not curdle when kneading the minced meat. The cabbage may only be slightly warm.

Step 5

Step 5
Squeeze the cabbage well to remove excess moisture and make it softer. Place in a deep bowl. Beat the eggs in there too. They will act as a binding component, thanks to which the cutlets will retain their shape during cooking. Salt the mixture and mix well. Wash the eggs with baking soda first to remove all dirt.

Step 6

Step 6
Wash the dill in running water, dry, and finely chop. Instead of dill, you can use parsley or green onions.

Step 7

Step 7
Add chopped dill to the cabbage mixture. It will give the cutlets a spicy taste and aroma. Add semolina and stir. How to choose semolina, read the article at the end of the recipe.

Step 8

Step 8
Leave the minced meat for 15 minutes so that the semolina swells and the mass becomes more viscous. If the consistency of the minced cabbage is runny, add more semolina. The minced meat must be viscous so that the cutlets can be sculpted and turn over well when frying.

Step 9

Step 9
Form the minced meat into patties of the desired shape and size.

Step 10

Step 10
Heat vegetable oil in a frying pan and place the formed cutlets. Over moderate heat, fry the cutlets on one side until golden brown. How to choose a frying pan and oil for frying, read articles on these topics. There are links at the end of this recipe.

Step 11

Step 11
Then turn the cutlets over and fry on the other side until done. While the cutlets are frying, the liquid component of the rest of the minced meat separates from the total mass. Therefore, before forming the next portion of cutlets, be sure to stir the mass.

Step 12

Step 12
Serve cabbage cutlets with semolina warm with sour cream or any sauce to taste. Bon appetit!

Additional rubrics

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