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Cabbage Cutlets with Semolina in a Pan
Instructions
I wash the head of cabbage, remove the top damaged leaves, and cut off a quarter weighing about 700 g. I cut the cabbage into fine strips 3–4 mm thick – the thinner the cut, the faster it cooks and the softer the cutlets will be. I boil it in salted water for 15 minutes until soft – the cabbage should pierce easily with a fork. I drain it in a colander and let all the liquid run off.
From the cooled cabbage I squeeze out all the moisture by hand until no more liquid comes out – this is a critically important step, otherwise the cutlets will fall apart while frying. I transfer the squeezed cabbage into a deep bowl – the volume will shrink by roughly half. The cabbage should feel springy and almost dry to the touch.
I finely chop 1 medium onion and fry it in butter (2 tbsp) for 3–4 minutes until lightly golden – butter gives a distinctive delicate aroma. I add the onion to the cabbage together with the butter from the pan. I crack in 2 eggs, add salt (1 tsp), and pepper to taste – the eggs will bind the mixture, the salt will bring out the flavour of the cabbage.
I add 4 tbsp of semolina – it will absorb the remaining moisture and make the cutlets fluffy. The ratio of 4 tbsp of semolina to 700 g of cabbage is ideal: with less, the mixture will fall apart; with more, the texture becomes rubbery and dense. You can use ordinary semolina or a fine-grind variety.
I finely chop ½ bunch of fresh herbs (parsley, dill, spring onion) and add them to the rest of the ingredients. I mix thoroughly and leave the mixture for 10 minutes so the semolina swells and takes up all the moisture – without this step the cutlets will crumble. While it rests, the herbs release their aroma.
With wet hands I take a small portion of the mixture, about the size of a large chicken egg, and shape neat balls, placing them on a dish. The water on your palms stops the mixture from sticking. If you like, you can roll the balls in breadcrumbs – they will give a crispy crust.
I flatten the pieces with my hand to a thickness of 1.5–2 cm – this thickness gives the ideal balance of crust and juicy centre. I place them in a hot frying pan with 4 tbsp of vegetable oil and fry on both sides for 3–4 minutes until golden, then cover with a lid to steam the centre through. This amount makes 16 cutlets.
I serve the finished cabbage cutlets hot, with 20% sour cream or a garlic sauce of sour cream mixed with crushed garlic and dill. They go wonderfully with boiled potatoes or a fresh vegetable salad. The cooled cutlets keep their shape and are good cold too.
Tips
- 1
Squeeze the cabbage thoroughly – the success of the dish depends on it. If you leave too much liquid in, the cutlets will spread in the pan, and even adding more semolina will not help. Dry cabbage is the key to a firm shape.
- 2
Always let the mixture rest for 10–15 minutes before frying – the semolina needs to swell and bind the mass together. Without this step the mixture will be crumbly and the cutlets will fall apart in the pan.
- 3
For a lenten version, replace the eggs with 2 tbsp of flour or potato starch – the cutlets will stay firm in structure. You can also add 1 grated boiled potato to help bind the mixture.
- 4
Serve the hot cutlets with a garlic and sour cream sauce (sour cream + 2 garlic cloves + dill), a tomato gravy, or garlic mayonnaise – the sauce turns a simple dish into a festive one.
FAQ
Why do cabbage cutlets fall apart in the pan? +
There are three main reasons: the cabbage was poorly squeezed and still holds a lot of moisture, there is too little semolina (increase it to 5–6 tbsp), or the mixture was not left to rest for 10–15 minutes for the grain to swell. Old eggs can also be to blame – they bind the mass poorly. The solution: squeeze the cabbage well, add another 1–2 tbsp of semolina, leave the mixture for 15 minutes, and fry on a well-heated pan so the crust sets quickly.
Can I bake cabbage cutlets in the oven? +
Yes, for a lighter version place the cutlets on a baking tray lined with parchment, brush each one with 1 tsp of vegetable oil on top, and bake at 180 °C for 20–25 minutes until golden. Turn them halfway through baking for an even colour. The calorie count drops to 140 kcal per 100 g, the dish becomes lighter, and it suits a healthy-eating menu. In the oven the cutlets come out less greasy but keep all their flavour.
How can I make cabbage cutlets juicier and more tender? +
Add 1 tbsp of 20% sour cream or 1 tbsp of mayonnaise to the mixture – they give a creamy texture. You can also add 50 g of finely grated processed cheese or 2 tbsp of finely chopped boiled carrot. Do not overcook them – 3–4 minutes on each side and another 3 minutes under a lid on the lowest heat to steam the centre through. Overcooked cutlets lose their fluffiness and become dense.
What side dish goes with cabbage cutlets? +
They go wonderfully with mashed potatoes, boiled rice, buckwheat, or bulgur. For fresh vegetables, try a salad of tomatoes and cucumbers, or sliced carrots with Korean-style cabbage. During Lent, serve them with mushroom gravy or stewed beans for a protein element. They are just as good in the classic way – with sour cream, warm bread, and spring onion as a snack.
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