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Cabbage Cutlets from Raw Cabbage in a Frying Pan
Instructions
Prepare all the ingredients according to the list above. Chop the cabbage finely. This can be done simply with a sharp knife or using a vegetable cutter. For cooking, you also need to take an onion. Peel the onion from the dry skin and chop it into small even cubes.
First, the cabbage needs to be lightly boiled. Place a pot of water on the stove and heat it to a rolling boil. Salt the water generously. Add the pre-chopped cabbage to the water and let it boil for seven to ten minutes from the moment it begins to boil. The cabbage should be half-cooked at this point. If the cabbage is older, the boiling time needs to be increased slightly.
While the cabbage is boiling, heat a frying pan on the adjacent burner and add a little vegetable oil. Transfer the chopped onion to the pan and fry it gently over medium heat. Do not brown the onion too much; cook it just until it becomes properly transparent.
Remove the cabbage from the heat and drain it carefully in a colander to let all the excess liquid drain out. When the cabbage cools slightly, additionally squeeze the cabbage with your clean hands; we don't need any extra moisture in the finished mixture.
Prepare the salt and pepper, and you can also use your favourite seasonings for vegetables or cutlets. You will also need a couple of fresh eggs and the measured semolina for the preparation.
In a deep mixing bowl, combine the cooled cabbage, the fried onion, salt, spices, and crack in the two eggs. Mix the mixture thoroughly together and let it sit undisturbed for about ten minutes total so that the semolina swells properly. Try to form a test cutlet; if the vegetable mixture is too watery to hold together, you need to add a little more semolina gradually.
Shape the cabbage mixture into individual cutlets by hand. Heat the frying pan again and add a little vegetable oil. The heat should be slightly above medium level. Place the cutlets carefully in the pan and fry them on both sides until properly golden brown across the surface. First, fry the cutlets on one side, flip them over, cover the pan with a lid, and fry the cutlets on the other side. The vegetable mixture in the middle should also be properly cooked through.
This amount of ingredients yields twelve cutlets total. The cabbage cutlets are beautifully juicy and tasty both piping hot and properly chilled.
The cabbage cutlets are now properly ready; call everyone to the table. The vegetable cutlets go great alongside sour cream, as well as with various other sauces. You can also serve roasted meat alongside the cabbage cutlets. In this option, the cabbage cutlets serve as a hearty side dish.Be sure to prepare these cabbage cutlets made from raw cabbage. It is genuinely very tasty and properly healthy at the family table.
Tips
- 1
Squeeze the boiled cabbage thoroughly to remove all the excess liquid before mixing with other ingredients, since wet cabbage produces noticeably loose finished cutlets that fall apart in the pan during frying. The brief patience step of properly squeezing the cabbage genuinely matters for the most beautifully intact finished cutlets every single time at the family table. Use clean hands or wrap in a clean kitchen towel for the most thorough squeezing.
- 2
Let the formed mixture rest for at least 10 minutes before cooking, since the brief resting time properly hydrates the semolina grains and produces noticeably more cohesive finished cutlets. To pair these beautifully tender cabbage cutlets with another properly classic homemade vegetable preparation for a complete plant-forward menu, try our beautifully fluffy zucchini pancakes with semolina in a pan as a contrasting summer-vegetable alternative.
- 3
Cover the pan with a lid during the second side of cooking, since the trapped steam properly cooks the centre of the cutlets through without burning the exterior. The brief patience for proper covered cooking genuinely matters for the most beautifully cooked-through finished cutlets every single time. Test for doneness by piercing one cutlet with a fork — the centre should be hot and steaming.
- 4
Serve the cabbage cutlets with a generous dollop of cool sour cream, plain Greek yoghurt, garlic-herb dip, mushroom gravy, or even a small spoonful of homemade ketchup alongside for properly varied serving applications. For another properly classic homemade vegetable-based main course recipe to add variety to your weekly menu, try our beautifully crispy lenten potato draniki in a skillet without eggs as a contrasting starchy alternative.
FAQ
Can I make these without semolina? +
Absolutely. Substitute the semolina with the same total weight of breadcrumbs, panko crumbs, instant rolled oats, ground flax meal, or even plain wheat flour for the equivalent binding effect in the cabbage mixture. Each substitute brings a slightly different finished texture to the cutlets. Breadcrumbs produce the most properly traditional finished texture, while oats give a noticeably more rustic finished result. Use the same quantity as the semolina in the recipe and prepare exactly the same way for absolutely delicious results.
Can I bake these instead of frying? +
Absolutely. Bake the formed cutlets on a parchment-lined baking tray brushed lightly with oil at 200 degrees Celsius for about 15 minutes per side, flipping carefully halfway through the cooking time. The baked version produces a noticeably lighter healthier finished result with significantly less added oil. The texture is slightly different from the fried version (less crispy but still beautifully tender), but the finished flavour is genuinely just as delicious for the family table.
How long do these cutlets keep? +
Store leftover cabbage cutlets covered tightly in the refrigerator for up to three days for best results. Reheat gently in a dry frying pan over medium heat for 2-3 minutes per side, in a 180-degree oven for about 10 minutes total, or even eat them properly chilled straight from the refrigerator (they taste beautifully delicious cold too). The cooked cutlets also freeze brilliantly for up to two months in airtight containers separated by sheets of parchment paper.
Can I add other vegetables? +
Absolutely. Try adding finely grated carrot, finely chopped fresh herbs (dill, parsley), grated zucchini (squeezed dry), small handful of corn kernels, finely chopped sautéed mushrooms, or even finely chopped sundried tomatoes for properly different finished flavour profiles. Each addition brings its own character to the bowl. Avoid adding too many vegetables at once, since this can produce a wet finished mixture that does not hold its shape during frying. Two or three thoughtful additions alongside the core cabbage base produce the best result.
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