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

Delicious Lenten Cabbage Patties

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Recipes
Cuisine Russian
Servings 6


  • 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


  • 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.
Keyword cabbage, lenten

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