Side dishes

Cabbage cutlets with semolina

Cabbage cutlets with semolina

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for making cabbage cutlets with semolina

  1. White cabbage 1 kilogram
  2. Onion 1 piece
  3. Garlic 1 clove
  4. Parsley or dill 1 bunch (small)
  5. Semolina (sorted) 1/2 cup
  6. Premium wheat flour (sifted) 1/2 cup
  7. Salt to taste
  8. Ground black pepper to taste
  9. Breadcrumbs 1 cup
  10. Refined vegetable oil as needed (for frying)
  11. Purified water as needed
  • Main ingredients: Cabbage, Onion, Garlic, Greens
  • Portion20-22
  • World Cuisine


Kitchen scale, glass (240 milliliter capacity), tablespoon, stove, kitchen knife, cutting board - 2 pieces, paper kitchen towels, deep stewpan with a lid, silicone or wooden kitchen spatula, frying pan, deep plate, large flat dish, portion plate .

Cooking cabbage cutlets with semolina:

Step 1: prepare the cabbage.

To begin with, use a sharp kitchen knife to remove the top, almost always damaged or very dirty leaves from a small head of cabbage. Then we wash the vegetable, dry it with paper kitchen towels, put it on a cutting board and divide it into 3-4 parts. In turn, shred them with a long straw thick from 1 to 1.5 centimeters and move on.

Step 2: stew the cabbage.

We move the cabbage into a deep saucepan or non-stick pan, fill it with half a glass of purified water, put on medium heat, cover with a lid and simmer until fully cooked, periodically stirring with a wooden or silicone kitchen spatula. From time to time, we pay attention to the liquid level, if it evaporates quickly, we add so that the vegetable does not fry. This process will take about 10-15 minutes, although everything is relative and depends only on how large you chopped cabbage.

Step 3: prepare the rest of the ingredients.

We don’t lose a minute while the main ingredient is stewed on the stove, we return to other important components of the dish, peel the vegetables indicated in the recipe and thoroughly rinse them under trickles of cold running water along with greens. Put the onions and garlic aside until use, and finely chop the dill or parsley. After that, we put on the countertop a deep plate with breadcrumbs and other products, as well as spices that will be needed for the dish.

Step 4: prepare the cabbage mixture.

Then we return to the cabbage, if it has reached the desired softness, we discard it in a colander and leave it in it for 7-10 minutes to cool to a warm state. After that, we squeeze the vegetable very carefully from excess water and grind it in any convenient way, you can grind it in an electric or stationary meat grinder, grind it to a puree condition using a submersible blender or chop it finely in a food processor, any method will do. In the resulting mass we grate onions, garlic on a medium grater, add chopped herbs, salt to taste, ground black pepper, sifted wheat flour and sorted semolina there. Thoroughly mix everything with a tablespoon to a homogeneous consistency and maintain the resulting stuffing at room temperature 10-12 minutesso that the cereal swells a little.

Step 5: we form cabbage cutlets with semolina.

After the necessary time, we re-mix the cabbage forcemeat until smooth, wet our hands in a small amount of water, pick up one tablespoon with a hill of fragrant vegetable mixture, put it in the palm of our hands and form a small round or oval slightly flattened patty. The resulting product is breaded in breadcrumbs, moved to a board or tray and in the same way we sculpt the remaining cutlets.

Step 6: fry cabbage cutlets with semolina.

We turn on the medium heat on the stove, put a frying pan on it and pour about three tablespoons of vegetable, preferably refined oil, into this dish. After a few minutes, lower the first batch of cutlets into well-heated fat and fry them on both sides, for about 2-3 minutes on each, until a light or dark brown crust. After that, using a kitchen spatula, we move the rosy miracle onto a large flat dish, add a little more vegetable oil to the pan and cook all the other cutlets, and then proceed to the tasting.

Step 7: serve the cabbage cutlets with semolina.

Cabbage cutlets with semolina are divinely aromatic and very tasty. Serve them in portions on plates as a full second lean dish. If desired, along with this miracle they serve some unobtrusive, light side dish, for example, mashed potatoes, lettuce, boiled rice, pasta, and cutlets can be freshened with sauces based on vegetables, pickles and pickles. Cook with love and be healthy!
Enjoy your meal!

Recipe Tips:

- if desired, wheat flour can be used for breading;

- to make cabbage minced more dense, it can be kept in the refrigerator for 30-40 minutes and only then used for its intended purpose;

- a set of spices is not essential, use any that are used to season vegetable dishes, for example, ginger, hazelnut, paprika, all kinds of ground peppers, coriander, thyme and many other spices, as well as dried herbs;

- very often the cabbage is simply blanched in large quantities of water until completely soft, then it is completely cooled and carefully squeezed out of excess liquid.