Vegetarian cabbage cutlets

These cabbage patties only have two ingredients - cabbage and semolina. This is the basic recipe, but you can add onions, carrots, garlic, or even mushrooms to enhance the flavor. The original recipe also included eggs, but it is not necessary to use them. It is recommended to use mature cabbage instead of young cabbage for the patties. The cabbage should be finely chopped using a food processor for better results.

Add semolina, salt, and a mixture of peppers to the chopped cabbage. Mix the mixture thoroughly and let it sit for a while to allow the cabbage to release its juice and the semolina to swell. This will result in a easy-to-work-with patty mixture.

Shape the mixture into patties. You can optionally coat them with breadcrumbs, but the semolina in the mixture should be enough for binding. From this amount of ingredients, you should get around 16 medium-sized cabbage patties. Heat vegetable oil in a skillet and fry the patties. Remember that cabbage cooks quickly, so don't forget to flip the patties. Just a few minutes on each side should be enough.

Transfer the fried cabbage patties to a pot or roasting pan, coat them with your favorite sauce, and gently stew them. You can use homemade ketchup, sautéed onions, or fried carrots with tomatoes as a sauce. You don't need to stew the patties for a long time, around 10 minutes should be enough.

Cabbage cutlets are juicy, tender and delicious. They are perfect for any side dish: porridge, pasta, potatoes, vegetables or, like me, fried mushrooms.