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Cabbage cutlets
1 serving
cut the cabbage into straws and let in the broth with the addition of milk and fat until ready. then pour a thin stream of semolina, mix thoroughly and cook 10-15 minutes. Remove the seed nest from the apples and cut them into straws, let them in with a small amount of fat and combine with the finished cabbage mass. cool the obtained mixture to 40-50s, add raw eggs, salt to taste to it, mix well. moulding cutlets of 2 pcs per portion, planing in crumbs and frying on both sides. during tempering, it is poured with melted fat or sour cream
cut the cabbage into straws and let in the broth with the addition of milk and fat until ready. then pour a thin stream of semolina, mix thoroughly and cook 10-15 minutes. Remove the seed nest from the apples and cut them into straws, let them in with a small amount of fat and combine with the finished cabbage mass. cool the obtained mixture to 40-50s, add raw eggs, salt to taste to it, mix well. moulding cutlets of 2 pcs per portion, planing in crumbs and frying on both sides. during tempering, it is poured with melted fat or sour cream
white cabbage - 130 g, milk - 15 g, broth - 15 g, margarine - 5 g, semolina - 15 g, apple - 38 g, ground crumbs - 12 g, fat - 10 g, butter - 10 g, or sour cream - 25 g, eggs - 8 g
