The history of cabbage cutlets began in the CIS countries. The first mentions of a dish similar to modern cabbage cutlets are found in Old Russian culinary literature. Over time, the recipe spread throughout Europe and underwent some changes.
Each country has its own peculiarities of cooking cabbage cutlets
.
Eastern Slavs usually prepare them from white cabbage with the addition of eggs, semolina or flour. In Germany and Austria, bacon is added to the cutlets, and in Romania – rice and minced meat. Cabbage
cutlets remain a popular dish to this day. They are easy to prepare, tasty and healthy.
Ingredients:
- cabbage – 500 g;
- onion – 1 pc;
- garlic – 1 clove;
- flour – 5 tbsp;
- eggs – 2 pcs;
- tomato paste – 1 tbsp;
- water – 150 ml;
- paprika – ½ tsp;
- salt – ⅓ tsp;
- black pepper – ⅓ tsp;
- dill – a bunch;
- parsley – a bunch.
Preparation of cabbage cutlets:
Grate cabbage on a coarse grater, dice the onion into small cubes and add to the cabbage mass. Chop dill and parsley, add to the mixture of onion and cabbage.
Break eggs into the mixture, pour paprika, salt, black pepper, grate a clove of garlic
.
Pour the flour into the cabbage mixture and knead a homogeneous vegetable mixture.
Heat vegetable oil in a frying pan, form small cabbage patties and fry for 3-4 minutes on each side.
Separately put tomato paste in a bowl, salt and water, stir.
Pour the tomato mixture into the cabbage cutlets, cover with a lid and stew for 5 minutes.
Serve cabbage cutlets better with vegetables and sour cream. So this dish will be even tastier.
