Lenten cabbage cutlets
I rarely make cabbage patties. They usually come with a milk or sour cream sauce, but during Lent I serve them with spicy ketchup. These were unexpectedly delicious: soft and juicy inside with a crisp crust. They shape easily and hold together when fried. I will not freeze them again, though, because they fall apart in the pan afterward.
Another recipe lean cabbage cutlets. To tell the truth, I liked them better with millet and semolina. More soft and tender or something.
Cut the cabbage into arbitrary pieces. Boil water in a large saucepan.
Place the cabbage pieces in boiling water and cook for 3-4 minutes. Drain the cabbage in a colander and let cool slightly.
Pass cabbage and onions through a meat grinder. Grate the carrots on a coarse grater.
Add carrots, semolina, boiled millet, herbs, salt and spices. Ideally, the greens are fresh, of course, but in the absence of such, dried ones will do.
Mix thoroughly to make a very thick vegetable mixture.
Forming cutlets. Roll each one in breadcrumbs.
Fry in vegetable oil until golden brown.
The cutlets come out with a soft, juicy center.