Crispy Cabbage and Semolina Cutlets

Appetizing, original, delicious, for the whole family! Cabbage cutlets with semolina are a recipe for easy-to-prepare vegetable cutlets that can be served as a separate dish or as an addition to others. For them, cabbage is not crushed into puree, but chopped and boiled.
cook time: 1h 30 min
Elijah Stroud
Crispy Cabbage and Semolina Cutlets

Nutrition Facts (per serving)

96
Calories
6g
Fat
9g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Eggs 2 pc
White cabbage 700 g
Vegetable oil (for frying) 2 tbsp
Dill (3-4 branches) 10 g
Semolina 50 g

Recipe instructions

Step 1

Step 1
How to make cabbage cutlets with semolina? Prepare your food. Remove the top leaves from the head, then cut off the required amount. You can omit the dill or add other herbs to suit your taste. You will learn how to choose semolina by reading an article on this topic. Link at the end of this recipe.

Step 2

Step 2
Chop the cabbage thinly. Bring 2 liters of water to a boil in a saucepan, add the cabbage and boil it for about 15 minutes until half cooked.

Step 3

Step 3
Wash the dill (or other greens), dry and finely chop.

Step 4

Step 4
Place the cabbage in a sieve, cool slightly, then squeeze lightly with your hands. Transfer the cabbage to a bowl.

Step 5

Step 5
Add eggs, semolina, chopped dill, ground black pepper and salt to the cabbage.

Step 6

Step 6
Mix all products thoroughly. Let the dough sit for 10 minutes so that the semolina swells, absorbing all the excess liquid. If the dough remains too liquid, add a little more semolina and let it brew again.

Step 7

Step 7
Make small cutlets from the resulting mass. At the same time, wet your hands with cold water so that the minced meat does not stick to them.

Step 8

Step 8
Heat vegetable oil in a frying pan over medium heat. How to choose oil and frying pan, read the article at the end of the recipe. Place the cutlets in it and fry them on both sides until golden brown. When you turn the cutlets over, reduce the heat and keep them a little longer on this side so that the cabbage has time to fry. Remove the cutlets to a plate lined with paper towel to absorb excess fat. Then serve them to the table. Bon appetit!

Additional rubrics

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