Cabbage Patties with Garlic Sauce

Ingredients

• White Cabbage 25 oz
• Cream 5 fl oz
• Chicken Egg 1 piece
• Breadcrumbs 5 oz
• Ground Dried Garlic to taste
• Salt to taste
• Ground Black Pepper to taste
• Sour Cream 5 oz
• Garlic 2 cloves
• Herbs to taste
• Semolina 3 tablespoons
• Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Chop the cabbage randomly, removing the outer leaves and core.

Step 2

Finely chop in a food processor, grate, or chop very finely with a knife.

Step 3

In a thick-bottomed skillet, place the cabbage and pour in the cream. Sauté, stirring constantly, for 7–10 minutes.

Step 4

When the cabbage becomes soft, reduce the heat to low and simmer covered for another 15 minutes.

Step 5

Add three tablespoons of semolina with a slight mound to the hot cabbage. Mix and let the mixture cool to room temperature.

Step 6

Beat in one egg.

Step 7

Add salt.

Step 8

Add ground dried garlic to taste.

Step 9

Add pepper.

Step 10

Mix and refrigerate for 20 minutes.

Step 11

With wet hands, shape the patties and coat them in breadcrumbs.

Step 12

Fry in hot oil on both sides until golden brown. Place on paper towels to absorb excess oil.

Step 13

Make the garlic sauce: mix sour cream with minced fresh garlic, salt, and pepper.

Step 14

The patties can be served with the sauce on the side, or spread with the sauce immediately and garnished with herbs.