Lenten cabbage cutlets
Today I tried cabbage patties without milk or eggs for Lent. I worried the mixture would be too soft to shape or would fall apart in the pan, but they held together well. The crisp crust and tender center, with a little garlic and spice, were delicious with mushroom sauce.
Clean the cabbage. Remove the stalk. Cut into large pieces.
If the cabbage is fresh, you can boil it in a double boiler. 15-20 minutes will be enough. Watch how soft it becomes, it’s ready.
If the cabbage is tough, winter and has a bitter taste, then it is better to boil it for 30-40 minutes. Check for readiness. Place the cooked cabbage in a colander and let drain.
Grind the cooked and slightly cooled cabbage in a blender or pass through a meat grinder.
The result is a rather dry cabbage crumb.
Mix the cabbage with the semolina, crushed garlic, salt and spices. Leave for 3-4 hours for the semolina to absorb moisture. You can prepare the mixture the night before, refrigerate it and fry the patties in the morning.
This is the consistency of the prepared mixture.
Make small cutlets.
Roll in breadcrumbs.
Pour a little vegetable oil into the frying pan. Warm up. Fry the cutlets on each side for 3-4 minutes.
Serve with fresh vegetables.