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Cutlets from young cabbage
If you've never tried kale cutlets before, now is the time to start. Even if it seems to you that this is some kind of boring canteen food. Nothing like this! That is, any dish, of course, can be spoiled. But if you have a head of young cabbage and ghee in your refrigerator, just follow the recipe, and in 50 minutes you will have a great, healthy and tasty dinner for the whole family on your table. And no meat is needed!
How to cook Cutlets from young cabbage
Step 1
Shred the cabbage fairly thinly, then chop it crosswise.
Step 2
Peel potatoes and garlic. Grate potatoes on a medium grater, garlic on a fine grater. Mix potatoes, cabbage, garlic, sour cream and semolina in a bowl. Let stand 5 min.
Step 3
Whisk the egg with yolks, cornstarch, salt and pepper. Mix with vegetable mass. If it's too runny, add more semolina and let sit for another 5 minutes.
Step 4
Preheat oven to 180°C. Heat the melted butter in a heavy bottomed pan. With wet hands form small patties and fry in oil until golden brown on both sides.
Step 5
Bring the fried cutlets to readiness in the oven, about 15 minutes. Serve hot with sour cream.
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