Cabbage cutlets are the dietary and very useful dish containing a set of vitamins. Besides on its preparation many means and time won't leave!
It is required to you
- Cabbage - 600 g
- Onion - 1 piece.
- Garlic - 2 cloves
- Greens (green onions, parsley, fennel) - to taste
- Semolina - 1 tablespoon.
- Oat flour - 3 tablespoons + for a breading
Instruction
1. We put on fire a pan with the added some salt water that it could cover cabbage completely. We wash cabbage thoroughly, we delete cabbage stump and the top leaflets. We cut it on several large pieces, we put in the boiling water and we cook about 6-7 minutes.
2. We clean and wash onions and garlic, we wash and we dry greens. Carefully and very small we cut onions in cubes, garlic we rub on a small grater or we pass through a chesnokodavka. Vegetables can be crushed also in the blender, but in this case it is necessary to watch that they weren't processed in puree. Small we cut green onions, fennel, parsley.
3. We get cabbage from water, we cool a little. Each of parts of cabbage is separately crushed in the blender on small pieces, but not in porridge. Crushing by several approaches is necessary because the large piece of cabbage won't be able evenly to be crushed and to turn into puree.
4. We add to cabbage the crushed vegetables and greens, a semolina tablespoon, three tablespoons of oat flour, salt, pepper and spices to taste. We mix dough to uniformity. We form by wet hands cutlets, we roll them in oat flour, we fry on a small amount of olive oil to a rumyanost. On a garnish for cabbage cutlets rice and a fresh vegetables perfectly approach.