The history of cabbage cutlets dates back a couple of centuries. Vegetable cutlets were popular back in ancient Russia, where cabbage was one of the staple foods.
Initially, the cutlets were made of chopped cabbage, which was then fried in oil. Over time, the recipe changed and improved. Various ingredients such as eggs, bread, onions and spices were added to the cutlets.
In European cuisine, cabbage cutlets were one of the most popular dishes. They were served as an independent dish or as a side dish to meat or fish.
Let’s prepare cabbage cutlets together
.
Ingredients:
- cabbage – 300 g;
- onion – 70 g;
- carrots – 50 g;
- garlic – 1 clove;
- vegetable oil – 3 tbsp;
- salt – 1/2 tsp;
- paprika – 1 tsp;
- ground black pepper – 2 pinches;
- boiled rice – 200 g;
- flour – 125 g.
Preparation of cabbage cutlets:
Chop cabbage finely, chop also finely onion and carrots. In a frying pan in vegetable oil slightly fry onions and carrots, and then add cabbage, fry for a minute.
Pour to the cabbage salt, paprika and ground black pepper, chop garlic finely, stir.
Stew
the cabbage under a lid for 3 minutes.
Stir the cabbage again, then cover with a lid and stew for another 5 minutes. Remove the cabbage from the heat and let it cool down.
Add the rice to the cabbage and knead
into a
kind of mincemeat.
Put 25 grams of flour into the cabbage mixture and knead with your hands. Soak your hands in water, form cabbage mass into cutlets, dip each one in flour.
In a frying pan in hot vegetable oil fry the cutlets for 3 minutes on both sides. In the process of frying constantly turn the cutlets so that they do not burn.
We get simple, juicy cabbage cutlets. A great dish for people who are fasting.
