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Cabbage cutlets with semolina

Cabbage Patties with Semolina

Appetizing, a little different, and delicious — for the whole family! These cabbage patties with semolina are an easy vegetable patty you can serve on their own or as a side alongside other dishes. The cabbage here isn't puréed — it's shredded and boiled.

Maria

Recipe author

Composition / ingredients

Servings:

White cabbage

700

Semolina

Eggs

Dill (3-4 sprigs)

Vegetable oil (for frying)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 28 % 5 g

Carbohydrates 50 % 9 g

94 kcal

GI: 56 / 44 / 0

Cooking method

Step 1:

How do you make cabbage patties with semolina? Gather your ingredients. Peel the outer leaves off the head of cabbage, then cut off the amount you need. You can skip the dill or use another herb you like.
Step 2:

Finely shred the cabbage. Bring 2 quarts of water to a boil in a pot, add the cabbage, and boil for about 15 minutes, until half-cooked.
Step 3:

Rinse the dill (or other herbs), pat dry, and chop finely.
Step 4:

Drain the cabbage in a colander, let it cool a little, then squeeze it lightly with your hands. Transfer it to a bowl.
Step 5:

Add the eggs, semolina, chopped dill, ground black pepper, and salt to the cabbage.
Step 6:

Mix everything thoroughly. Let the mixture sit for 10 minutes so the semolina swells and soaks up the excess liquid. If it's still too loose, add a bit more semolina and let it sit again.
Step 7:

Shape the mixture into small patties, wetting your hands with cold water so it doesn't stick.
Step 8:

Heat vegetable oil in a skillet over medium heat. Add the patties and fry on both sides until golden. After you flip them, lower the heat and give them a little longer on that side so the cabbage cooks through. Set the patties on a paper-towel-lined plate to absorb excess fat, then serve. Enjoy!

Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe detergent and a brush work best.
For how to choose semolina, cook the perfect porridge with it, and more, read our article on semolina.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, which oil is best, and which to avoid entirely, read here.