In Soviet times, cutlets were extremely popular, the main ingredient of which was not minced meat at all.
The basis of the dish was white cabbage.
Modern housewives rarely undertake to prepare this dish. And in vain, because such cutlets are incredibly appetizing.
In addition, the dish is distinguished by its tenderness and juiciness.
It is also worth paying attention to the benefits of cabbage cutlets: the vegetable component is a source of vitamins and important microelements.
Expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova told how to cook cutlets "Soviet style".
Cabbage cutlets recipe
First, you need to shred a kilogram head of cabbage. You need to make sure that the vegetable "stripes" are as thin as possible.
The resulting mass must be placed in a saucepan and filled with 150 milliliters of warm milk.
The dishes should be placed on the stove. Then you need to turn on the burner. The duration of stewing the shredded cabbage should be about half an hour.
Once the time is up, you will need to pour a glass of semolina into the pan, and then turn the heat down to low.
The thoroughly mixed mass should be left to warm up for five minutes.
Then you need to remove the dishes from the stove and wait until the mixture cools down.
The next step is to add three raw eggs and then stir the contents of the pan.
The base for the cutlets is ready. You can start forming the "washers", rolling each of them in breadcrumbs.
After frying, you will get a very tasty and healthy dish.
Earlier, gourmets were told how to deliciously bake hake fillet .
Expert: Julia Arkhipova
