These browned lenten cabbage patties turn out soft and incredibly tender to taste. They are very good both hot and cold.
Delicious Lenten Cabbage Patties
Ingredients
- 1 large cabbage White cabbage
- 7-8 tbsp Vegetable oil
- 2 pieces onion
- 2 pieces Potatoes
- 3-4 tbsp. spoons semolina
- to taste Salt
- to taste Ground black pepper
- 100-120 g Flour
You can add
- to taste Powdered breadcrumbs, flour or semolina
Instructions
- Finely chop the cabbage. Place in a bowl or saucepan. Fill with boiling water to cover completely. Leave it for an hour under a lid, then drain the liquid.
- In a deep skillet, heat 2-3 spoons of oil over medium heat. Place the cabbage in the skillet, cover with a lid and cook for about 15-20 minutes. Stir it periodically.
- Slice the onion into thin quarters of rings. In another skillet, heat two spoonfuls of oil. Fry the onions until soft and transparent, but do not brown.
- Grate the raw potatoes on a coarse grater. Mix them with the onions. Add the cabbage in batches and mix well each time.There is no need to cool the vegetables before mixing.
- Pour semolina to the vegetables and mix everything again. Season with salt and pepper. Add the sifted flour and mix again.The stuffing should be soft and hold its shape well.
- Form small rounded cutlets. Dip in breadcrumbs, flour or semolina if desired.
- In a skillet, heat the remaining oil over medium heat. Place the cutlets in a single layer and fry for about 3-4 minutes on each side.
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