Cabbage Patties

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

You can skip soaking the semolina in milk and add it directly to the chopped cabbage. After boiling, the cabbage can be divided into two parts: one can be squeezed out, while the other can be blended or passed through a meat grinder twice (if you want the patties to be softer, the second part should be larger). For aroma, black pepper and dried garlic or asafoetida can be added to the mixture.

Ingredients

White Cabbage - 1 piece
Milk - 1 fl oz
Wheat Flour - 1 tablespoon
Semolina - 2 spoons
Chicken Egg - 1 piece
Clarified Butter - 1 tablespoon
Salt - to taste
Vegetable Oil - 1 tablespoon

Step by Step guide

Step 1

Pour hot milk over the semolina and let it sit to swell.

Step 2

Finely chop the cabbage, pour salted boiling water over it, and let it sit for half a minute. Drain the water through a sieve and squeeze out the excess moisture from the cabbage.

Step 3

Add semolina, milk, an egg, and salt to the cabbage. Mix well and let it sit for a minute. If the cabbage has released juice, add a tablespoon of semolina or flour.