White Cabbage Cutlets
White Cabbage Cutlets – a recipe for cooking Jewish cuisine, light and tasty, and most importantly, healthy vegetable cutlets from cabbage can be easily included in the diet menu.
White Cabbage Cutlets Ingredients
- White cabbage 1 kg
- Eggs 1 pcs
- Wheat flour 4-5 tbsp
White Cabbage Cutlets Recipe
For cooking white cabbage cutlets according to the recipe of Jewish cuisine, cut the cabbage into 4 parts, remove the stalk, pour over cold salted water and put on fire. When the water boils, cook the cabbage for another 3-5 minutes. When the cabbage is soft, transfer it to a colander and drain completely.
Squeeze the cooled cabbage and mince, add flour, egg and mix well. The minced meat should be thick. Put the prepared minced meat with a spoon in a preheated pan with vegetable oil and fry on both sides.
White cabbage cutlets can be served with sour cream or other sauce. Also, after frying, the cutlets can be stewed in a gravy boat with the addition of sour cream and a small amount of broth, which was formed when boiling cabbage.