Cabbage cutlets will be appreciated not only by vegetarians, but also by those who just want to take a day or two off from meat dishes.
They can be served hot or cold, as a side dish or as a main course.
It should be noted that the original recipe uses fresh ginger. But it is permissible to add dried ginger - the dish will not lose its piquancy.
Ingredients:
- white cabbage – 0.5 kg;
- garlic – 1 clove;
- ginger (fresh) – 10 g;
- semolina – 1 tbsp;
- vegetable oil – 2 tbsp;
- salt and black pepper – to taste.
How to prepare
1. First, chop the cabbage. Use a blender, meat grinder or knife for this. Each cook chooses what is most convenient. The chopped cabbage is lightly squeezed to remove excess juice.
2. Press the garlic clove and grate the ginger on a fine grater. If using dried, reduce the amount to 5 g.
3. The next step is to mix all the ingredients. Leave the mixture at room temperature for 20-30 minutes.
4. Form the cutlets with wet hands. Place small vegetable preparations on a heated frying pan with oil.
5. Fry until golden brown over medium heat. Fry each side for 3-4 minutes.
