Cabbage cutlets: a very tasty recipe

The recipe for cabbage cutlets is not expensive at all. This dish does not use many ingredients, at the same time cabbage cutlets with semolina look appetizing, and taste like cabbage pies. If you want to cook something delicious during Lent, cabbage cutlets will greatly diversify your menu.

Ingredients

• 700 g of cabbage
• 2 eggs
• 2 onion
• 4 tbsp of semolina
• 2 tbsp of butter
• 1 glass of milk
• 4 pinches of salt, black pepper, dill
• 4 tbsp of oil

Directions

1. To prepare cabbage cutlets, washed white cabbage is finely chopped into strips.
2. Fry the cabbage in a preheated pan with oil for about 10 minutes on low heat. Stir often so as not to burn.
3. When the cabbage is noticeably reduced in volume, add a little milk. Stew cabbage with milk until cooked - you can add a little milk. However, the fried cabbage at the end should not be too moist. If this happens, throw it in a colander.
4. When the cabbage has cooled a bit, twist it through a meat grinder.
5. Add semolina to it and put it on the pan. Heat the mass for cabbage cutlets on low heat so that the semolina can absorb the cabbage juice.
6. Fry onions - it is in butter, ready-made cabbage cutlets with semolina will pleasantly surprise you with a delicate creamy aroma.
7. After cooling, add beaten eggs, salt, wheat flour, and fried onions and mix thoroughly until thick.
8. Form cabbage cutlets with semolina and fry over low heat. So that the mass does not stick to your hands, immerse them in cold water. You can use breadcrumbs for breading.