In the modern world, it has become possible to make cutlets from a wide range of ingredients. For example, now it is not necessary that the cutlets are exactly from meat or fish. There are many recipes for potato, buckwheat and even cabbage cutlets.
Some cooks assure that vegetable cutlets are the wrong dish. The word cutlet from French means a piece of meat on a bone. In a vegetable dish, meat and bones are out of the question.
But, vegetarians think otherwise, giving interesting arguments. Vegetable cutlets can be useful. This cuisine will complement the diet not only vegans, but also people who are in fasting.
Ingredients for cabbage cutlets:
- cabbage – 700 g;
- garlic – 3 cloves;
- water – 2 liters;
- parsley – 5 g;
- flour – 100 g;
- sour cream – 100 g;
- salt – a pinch;
- onion – 100 g.
Preparation of cabbage cutlets:
Cabbage should be shredded in fairly large pieces and boiled for 20 minutes in a couple of liters of water. Next, we wait until the cabbage in the water cools down, squeeze it from excess moisture.
Cut a small diced onion, fry in a small amount of sunflower oil until golden. Add a couple of cloves of garlic pressed through the press to the onion, cook for a couple more minutes.
Pour flour and salt into the soft cabbage, put the fried onions and eggs, mix the ingredients into a single mass.
Form small cutlets from the mixture, fry in oil in a frying pan until ruddy on both sides.
In the sour cream chop finely parsley, put a chopped garlic clove and mix thoroughly.
To the mixture for cutlets you can add your favorite spices, for example, thyme and ground black pepper.
Sour cream sauce perfectly complements these cabbage cutlets.
