Cabbage cutlets with semolina

Step-by-step cooking

1. Step 1:

   

   How to make cabbage cutlets with semolina? Prepare the products. Remove the top leaves from the head, then cut off the desired amount. You can not use dill or put other greens to your liking.

2. Step 2:

   

   Finely chop the cabbage. In a saucepan, bring 2 liters of water to a boil, put the cabbage and boil it for about 15 minutes, until half cooked.

3. Step 3:

   

   Wash the dill (or other greens), dry and chop finely.

4. Step 4:

   

   Put the cabbage on a sieve, cool it a little, then squeeze it slightly with your hands. Transfer the cabbage to a bowl.

6. Step 5:

   

   Add eggs, semolina, chopped dill, ground black pepper and salt to the cabbage.

7. Step 6:

   

   Mix all the products thoroughly. Let the dough stand for 10 minutes so that the semolina swells, absorbing all the excess liquid. If the dough remains too thin, add a little more semolina and let it brew again.

8. Step 7:

   

   From the resulting mass, make small cutlets. At the same time, moisten your hands with cold water so that the minced meat does not stick to them.

9. Step 8:

   

   Heat vegetable oil in a frying pan over medium heat. Put the cutlets in it and fry them on both sides until a golden crust forms. When you turn the cutlets over, turn down the heat and hold them a little longer on this side so that the cabbage has time to fry. Remove the cutlets on a plate with a paper towel — it will absorb excess fat. Then serve them to the table. Bon appetit!