Cabbage cutlets made from white cabbage without flour

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to fry cabbage cutlets from white cabbage without flour in a frying pan? Very simple! Prepare all the necessary ingredients.

2. STEP 2

   

   Wash the cabbage, remove the top rough and damaged leaves if necessary. Finely chop the cabbage with a knife.

3. STEP 3

   

   Boil water in a saucepan. Place cabbage in boiling water and reduce heat. Cook at moderate boil until half cooked. About 5-7 minutes, this will depend on whether your cabbage is young or old harvest.

4. STEP 4

   

   Place the cabbage in a colander to drain. Let it cool. It should not be hot so that the eggs do not curdle when kneading the minced meat. The cabbage may only be slightly warm.

5. STEP 5

   

   Squeeze the cabbage well to remove excess moisture and make it softer. Place in a deep bowl. Beat the eggs in there too. They will act as a binding component, thanks to which the cutlets will retain their shape during cooking. Salt the mixture and mix well. Wash the eggs with baking soda first to remove all dirt.

6. STEP 6

   

   Wash the dill in running water, dry, and finely chop. Instead of dill, you can use parsley or green onions.

7. STEP 7

   

   Add chopped dill to the cabbage mixture. It will give the cutlets a spicy taste and aroma. Add semolina and stir. How to choose semolina, read the article at the end of the recipe.

8. STEP 8

   

   Leave the minced meat for 15 minutes so that the semolina swells and the mass becomes more viscous. If the consistency of the minced cabbage is runny, add more semolina. The minced meat must be viscous so that the cutlets can be sculpted and turn over well when frying.

9. STEP 9

   

   Form the minced meat into patties of the desired shape and size.

10. STEP 10

    

    Heat vegetable oil in a frying pan and place the formed cutlets. Over moderate heat, fry the cutlets on one side until golden brown. How to choose a frying pan and oil for frying, read articles on these topics. There are links at the end of this recipe.

11. STEP 11

    

    Then turn the cutlets over and fry on the other side until done. While the cutlets are frying, the liquid component of the rest of the minced meat separates from the total mass. Therefore, before forming the next portion of cutlets, be sure to stir the mass.

12. STEP 12

    

    Serve cabbage cutlets with semolina warm with sour cream or any sauce to your taste. Bon appetit!

Comments on the recipe

maraly

06.09.2023

5

Delicious cutlets. Suitable for everyday menu. I will also offer one dietary option. Fried white cabbage in batter. Not bad.

Natalia M

06.09.2023

4.5

I made cabbage cutlets made from white cabbage without flour for dinner as a side dish for my husband, he loves such dishes very much. I chopped the cabbage and boiled it, boiled it for about 20 minutes, I wanted it to become as soft as possible, because winter cabbage is tough. I squeezed the finished cabbage well from the water with my hands and added everything else. The mass turned out to be thick, but the cutlets did not form at all, so I added another 20-30 g of semolina. After all the semolina had swollen, the cutlets stuck together well. They fried quite quickly, resulting in a golden, appetizing crust) Boiled cabbage does not have a very pleasant smell, dill significantly corrected this issue. Additionally, I added a little freshly ground pepper mixture, it is aromatic with a slight spice. The cutlets are just lovely, so soft and tender, although they hold their shape. My husband and I liked the taste! It’s absolutely fire with sour cream) Excellent recipe, I will use it again. Thank you!

Testomania

06.09.2023

4.6

I made cabbage cutlets for the first time and loved them! Such yummy food made from simple and affordable ingredients! In addition, semolina and breadcrumbs make them very filling; you can eat them without bread and without a side dish. I didn’t have sour cream, I dipped the cutlets in 33% cream, it was delicious, but it would have been tastier with sour cream))) A wonderful recipe, I will definitely use it again, thank you!

Olga

06.09.2023

4.8

What a wonderful dish... Probably every self-respecting and self-loving girl has been on a diet, or at least tried to diet))) These cabbage cutlets are perfect for you... I personally tried it and I liked it... They are very reminiscent of regular stewed cabbage ...

Lina

06.09.2023

4.7

Yes, for a diet they are just the thing, well, they didn’t taste like stewed cabbage, but more tender and even tasty, although I can’t live without stewed cabbage :)

Valentina

06.09.2023

5

I also like these cutlets. I pre-boiled the cabbage and minced it in a meat grinder. And you definitely need to let the semolina and cabbage sit for it to swell. Otherwise I was in a hurry and had to add flour for the binding. But they turned out delicious too mmm... . And since I simply adore cabbage, this is a variation of variety.

Christina

06.09.2023

5

What can you replace semolina with?