Cabbage cutlets with mushrooms turn out very soft inside, with a breadcrumb crust.

Cabbage cutlets with mushrooms in oven

Cabbage cutlets with mushrooms in oven

Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Course Recipes
Cuisine europe
Servings 4


  • 1 kg White cabbage
  • 2 tbsp. spoons Vegetable oil
  • 250 g Fresh mushrooms
  • 1 piece Onions
  • 50 g Semolina
  • to taste Salt
  • to taste Ground black pepper
  • 200 g breadcrumbs


  • Coarsely chop the cabbage. Place in a saucepan and pour water over it. After boiling, cook for 10 minutes. Drain the liquid and cool slightly.
  • Shred the cabbage with a blender or meat grinder. Discard on a sieve and squeeze out the excess liquid.
  • Heat the vegetable oil in a skillet over medium heat. Finely chop the mushrooms and onions and fry for 7-10 minutes.
  • Stir the mushrooms and onions and semolina into the cabbage. Season with salt and pepper. Leave it for 30 minutes.
  • Preheat the oven to 220°C. Cover a baking tray with baking paper.
  • Form the cutlets. Dip them in breadcrumbs. Place them on the baking tray.
  • Bake for 20 minutes on one side, then flip and cook for another 15-20 minutes.


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