Cabbage patties in a frying pan

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. Naturally, fresh and young cabbage will make more delicious, tender and juicy cutlets. And the cooking method – in the oven will also allow you to keep the maximum of vitamins in this vegetable. Remove the top dry and dirty cabbage leaves, cut out the stalk, cut the cabbage into small pieces and chop it with a blender, you can just finely chop it with a knife.

2. Step 2:

   

   Together with the cabbage, you need to chop the onion head. If the cabbage is not very young and fresh, it can be pre-boiled or stewed before cooking minced meat for cutlets, cabbage in cutlets will be softer and more tender.

3. Step 3:

   

   Put the minced cabbage in a deep bowl, add salt to taste. Thoroughly mix the cabbage mass, it is better to do it with your hands so that it will let the juice. If too much juice has been released, it is better to drain it. Minced cabbage should be moderately moist.

4. Step 4:

   

   We drive a chicken egg into a bowl with cabbage, add spices to taste: ground black pepper and any seasoning if desired. Knead the cabbage mince well.

6. Step 5:

   

   Form minced cabbage patties with wet hands. Pour a little wheat flour into a plate. We roll the cutlets in it from all sides. Melt the butter in a water bath or in a microwave, let it cool down a little, pour it into a baking dish. We spread the cutlets on the butter, leaving a space between them, because after heat treatment they will increase slightly in volume.

7. Step 6:

   

   Preheat the oven to 180 degrees. We put the form with cutlets in the oven and bake them for 20 minutes. Then we take out the cutlets, turn them over and put them to bake for another 10 minutes.

8. Step 7:

   

   So that they acquire not only a ruddy golden crust, but also become crispy on the outside, they can be smeared with beaten egg white at the end of baking and allowed to brown.

9. Step 8:

   

   Serve the cutlets to the table. Bon appetit!