Cabbage Patties
Main Dishes • Russian
Description
You can skip soaking the semolina in milk and add it directly to the chopped cabbage. After boiling, the cabbage can be divided into two parts: one can be squeezed out, while the other can be blended or passed through a meat grinder twice (if you want the patties to be softer, the second part should be larger). For aroma, black pepper and dried garlic or asafoetida can be added to the mixture.
Ingredients
- White Cabbage 1 piece
- Milk 0 fl oz
- Wheat Flour 1 tablespoon
- Semolina 2 spoons
- Chicken Egg 1 piece
- Clarified Butter 1 tablespoon
- Salt to taste
- Vegetable Oil 1 tablespoon
Step-by-Step Guide
Step 1
Pour hot milk over the semolina and let it sit to swell.
Step 2
Finely chop the cabbage, pour salted boiling water over it, and let it sit for half a minute. Drain the water through a sieve and squeeze out the excess moisture from the cabbage.
Step 3
Add semolina, milk, an egg, and salt to the cabbage. Mix well and let it sit for a minute. If the cabbage has released juice, add a tablespoon of semolina or flour.
Step 4
Heat oil in a skillet. Use a tablespoon to place the ground meat into the pan and fry the patties on both sides until fully cooked.
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