Cabbage cutlets from white cabbage, no flour

Cooking method

1. Step 1:

   

   Gather the ingredients for these flourless white cabbage cutlets.

2. Step 2:

   

   Wash the cabbage and remove the tough or damaged outer leaves if needed. Finely shred the cabbage with a knife.

3. Step 3:

   

   Bring water to a boil in a pot. Add the cabbage to the boiling water and lower the heat. Cook it at a moderate boil until half done.

4. Step 4:

   

   Drain the cabbage in a colander and let it cool. It shouldn't be hot, or the eggs will scramble when you mix the cabbage in. It should be just slightly warm at most.

5. Step 5:

   

   Squeeze the cabbage well to wring out the excess moisture and soften it. Add the eggs — they act as a binder, helping the cutlets hold their shape as they cook. Salt the mixture and mix it well.

6. Step 6:

   

   Wash, dry, and finely chop the dill. You can use parsley or green onion in its place.

7. Step 7:

   

   Add the chopped dill to the cabbage mixture for a fragrant, herby flavor. Stir in the semolina.

8. Step 8:

   

   Let the mixture sit for 15 minutes so the semolina swells and it firms up. If the cabbage mixture is too loose, add a little more semolina. It needs to be sticky enough to shape into cutlets that flip easily as they fry.

9. Step 9:

   

   Shape the mixture into cutlets of whatever size and shape you like.

10. Step 10:

    

    Heat the vegetable oil in a skillet and add the cutlets. Fry them over medium heat on one side until golden.

11. Step 11:

    

    Then flip the cutlets and fry the other side until done. As you fry, the liquid in the remaining mixture tends to separate out, so stir it again before shaping each new batch.

12. Step 12:

    

    Serve the cabbage cutlets warm with sour cream or any sauce you like. Enjoy!