Cutlets are one of the most familiar dishes for most people in Europe and America. The fact is that cutlets are considered a traditional dinner in 70% of the countries of these continents.
Cutlets have a rather interesting future. The fact is that cutlets were first invented by the French. Then the dish was modernized for a long time in the CIS and in America. Spices were added to the meat, as well as crushed and cut as finely as possible.
However, the era of meat cutlets is passing. Many people now choose vegetable cutlets, as they are healthier. Let’s tell you about how to cook cutlets with cabbage.
Ingredients for cabbage cutlets:
- cabbage – kochan;
- onion – 2 pcs.;
- egg – 3 pcs;
- flour – 3 tbsp;
- Italian herbs – a pinch;
- salt – ½ tsp.
Preparation of cabbage cutlets:
Cut the cabbage into large pieces. Put cabbage in a pot and pour water.
Boil cabbage after boiling for 8-12 minutes. Chop
onions finely, fry in a frying pan with vegetable oil until golden. Remove the boiled cabbage from the pan with a slotted ladle. Season
the onions with salt and black pepper to taste. Squeeze the cabbage from excess liquid and mix it with the onions.
Beat the eggs into the cabbage mixture, season with salt, black pepper, Italian herbs and mix.
Pour the flour into the mixture and knead into a dough-like consistency.
Grease hands with vegetable oil and form cutlets. Roll the cutlets in breadcrumbs.
Fry the cutlets in a frying pan with vegetable oil on medium heat on both sides.
Cabbage cutlets are recommended to serve with sour cream sauce, dill. These cutlets will be a great alternative to meat cutlets.
