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Cabbage meatballs from cabbage

Cabbage and Carrot Patties

Wonderful carrot-and-cabbage patties — perfect for a meatless meal! It turns out that vegetarian dishes can be more than just healthy and low in calories; they can be genuinely tasty and filling, too. Take these patties, for instance — you simply can't stop eating them. I recommend them to absolutely everyone, not just anyone keeping a fast.

komarshchukol

Recipe author

Composition / ingredients

Servings:

Vegetable oil

Breadcrumbs

100

Water

100

Semolina

100

Carrots

0.5

Cabbage

0.5

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 21 % 5 g

Carbohydrates 67 % 16 g

123 kcal

GI: 33 / 33 / 33

Cooking method

Step 1:

How do you make cabbage and carrot patties? Gather all the ingredients on the list.
Step 2:

Wash, peel, and coarsely grate the carrots. Peel away the outer cabbage leaves — usually the bruised ones — and shred the cabbage thin.
Step 3:

Transfer the prepped vegetables to a pot, cover them with cold water, set over the heat, and bring to a boil.
Step 4:

Once the water boils, add salt and a spoonful of vegetable oil. Lower the heat and simmer gently until the carrots and cabbage are soft.
Step 5:

Pour the semolina into the boiling water in a thin, steady stream, stirring so no lumps form. Cook it all for 10 minutes. Take the pot off the stove and let the mixture cool.
Step 6:

Shape the vegetable mixture into patties — round or oval — then coat them generously in breadcrumbs.
Step 7:

Fry them in a preheated skillet with a little vegetable oil, browning both sides until golden and cooked through. Use up all of the vegetable mixture.
Step 8:

These patties are wonderfully versatile — serve them with a savory sauce or a sweet one, whichever you prefer.

The base for these meatless patties is carrot and cabbage. If you like, you can use just one of them — carrot alone or cabbage alone — though I preferred the combination to leaving either one out. It's especially handy for anyone who, like me, wants to try eating simply for a while. Once I set myself that challenge, I started collecting recipes to keep the meals varied. A lovely woman who has kept the Orthodox fast for two years now shared her repertoire of meatless cooking, including how to fry these cabbage-and-carrot patties. She even invited me over so I could taste them. I tried them and was amazed at how tasty and satisfying they were — if everything is this good, meatless eating is far easier to stick with.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. For how to gauge the right frying temperature, pick the best oil, and which oils to avoid altogether, read more here.
For how to choose semolina, cook a perfect porridge from it, and much more, see the article on semolina.