Cabbage Cutlets

Cutlets from white cabbage Cabbage was grown and used in cooking for a long time. It is believed that the first cabbage beds appeared 3 thousand years before our era. Now the world knows about a hundred varieties of cabbage, however, white cabbage plays a major role among them. Cutlets from white cabbage taste more like cabbage patties - tender, juicy, fragrant. Cooked from very affordable products, they will please both thrifty housewives and lovers of delicious food.

Cutlets from white cabbage Cabbage was grown and used in cooking for a long time. It is believed that the first cabbage beds appeared 3 thousand years before our era. Now the world knows about a hundred varieties of cabbage, however, white cabbage plays a major role among them. Cutlets from white cabbage taste more like cabbage patties - tender, juicy, fragrant. Cooked from very affordable products, they will please both thrifty housewives and lovers of delicious food.

Ingredients:

• White cabbage 500 g
• Eggs chicken 3 pcs.
• Baking powder 1 tsp.
• Wheat flour 3 tbsp. l.
• Salt 3 g
• Pepper black ground 1 pinch
• Sunflower refined sunflower oil 50 ml

Instructions

• Step 1 To prepare cabbage cutlets, we need cabbage, eggs, flour, baking powder, salt, pepper.
• Step 2 Finely chop the cabbage.
• Step 3 Boil in boiling water for 5 minutes. To wring out.
• Step 4 Add the eggs, flour, baking powder, pepper, salt.
• Step 5 Horshoe stir everything.
• Step 6 Shape cutlets. Fry them on both sides in a frying pan with sunflower oil until golden brown.
• Step 7 Serve with sour cream and fresh vegetables.