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Cabbage cutlets made from raw cabbage
For cabbage lovers, these cutlets will be a real find. Delicious, juicy cabbage cutlets made from raw cabbage in a frying pan are good both hot and cold. These cutlets can be served as a standalone dish, but they also work well as a side dish to meat.
Cabbage cutlets made from raw cabbage in a frying pan are cooked quickly, from available ingredients. Even a novice hostess can prepare this healthy, appetizing, and budget-friendly dish.
Caloric content: 81 kcal per 100 grams of the dish.
Ingredients
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Simple ingredients for preparation:
- cabbage – 700-750 g;
- onion – 1 large (or 2 medium);
- eggs – 2 pieces;
- semolina – 5-6 tablespoons (depends on the juiciness of the cabbage and onion);
- salt – 1 tsp;
- black pepper - ½ tsp;
- vegetable oil for frying.
Preparation
- Prepare all the ingredients according to the list. Chop the cabbage finely. This can be done simply with a knife or using a vegetable cutter. For cooking, you also need to take an onion. Peel the onion from the skin and chop it into small cubes.
- First, the cabbage needs to be lightly boiled. Place a pot of water on the stove and heat it to boiling. Salt the water. 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. If the cabbage is old, the boiling time needs to be increased.
- While the cabbage is boiling, heat a frying pan on the adjacent burner and add vegetable oil. Transfer the onion to the pan and fry it over medium heat. Do not brown the onion too much; cook it until it becomes transparent.
- Remove the cabbage from the heat and drain it in a colander to let all the liquid drain out. When the cabbage cools slightly, additionally squeeze the cabbage with your hands; we don't need extra moisture.
- Prepare salt and pepper, and you can also use your favorite seasonings for vegetables or cutlets. You will also need a couple of eggs and semolina for preparation.
- In a deep bowl, combine the cooled cabbage, fried onion, salt, spices, and crack in two eggs. Mix the mixture thoroughly and let it sit for about ten minutes so that the semolina swells. Try to form cutlets; if the vegetable mixture is too watery, you need to add a bit more semolina.
- Shape the cabbage mixture into cutlets. Heat the frying pan again and add vegetable oil. The heat should be slightly above medium level. Place the cutlets in the pan and fry them on both sides until golden brown. 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 cooked through.
- This amount of ingredients yields twelve cutlets. Cabbage cutlets are juicy and tasty both hot and cold.
- The cabbage cutlets are ready; call everyone to the table. Vegetable cutlets go great with sour cream, as well as with other sauces. You can also serve meat alongside cabbage cutlets. In this option, cabbage cutlets serve as a side dish.
Be sure to prepare cabbage cutlets made from raw cabbage. It is very tasty and healthy.
