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Indian Cabbage Cutlets

Indian Cabbage Cutlets

Name: Indian Cabbage Cutlets
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 15
Cuisine: Indian
Ingredients: Cabbage 26 ½ oz; Onion 2; Eggs 2; Semolina ⅓ cup; Garlic 2 cloves; Parsley ¼ bunch; Dried thyme 1 tsp; Salt 1 tsp; Black pepper ½ tsp; Cooking oil

super tasty cabbage patties

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Like 14
1h 20m
Serves 15
Easy
(2)

Ingredients

	26 ½ oz Cabbage
	2 Onion chopped
	2 Eggs
	⅓ cup Semolina
	2 cloves Garlic crushed
	¼ bunch Parsley
	1 tsp Dried thyme
	1 tsp Salt
	½ tsp Black pepper
	Cooking oil for frying

Nutritional information

Calories

0.3g

Fat

18.6g

Carbohydrates

4.6g

Protein

22mg

Cholesterol

208mg

Sodium

Cuisine:

Indian Recipes

Ingredients

26 ½ oz Cabbage
2 Onion
chopped
2 Eggs
⅓ cup Semolina
2 cloves Garlic
crushed
¼ bunch Parsley
1 tsp Dried thyme
1 tsp Salt
½ tsp Black pepper
Cooking oil
for frying

Indian Cabbage Cutlets

These Indian Cabbage Cutlets are delicious, tasty pan-fried treats. Crispy on the outside, but soft on the inside. These little cabbage cutlets are very easy to make and will go down a treat with the whole family.

To make these little fired patties, start by chopping cabbage and cooking it before draining it completely. Cook onions and crushed garlic until the onions become tender and golden. Place the cooked and drained cabbage in a large bowl with the cooked onions, parsley, eggs, semolina, thyme, salt and pepper. Mix all the ingredients well fully incorporated and add more semolina as required. Shape the cabbage mixture into cutlets and fry until golden on each side. Transfer the cooked cutlets to a paper towel to absorb excess oil. Serve with sour cream and dill, yogurt or a fresh salad.

To make my version of Indian Cabbage Cutlets, you will need the following ingredients:

Steps to make Indian Cabbage Cutlets

1	Cook cabbage	20
Chop 26½ ounces of cabbage and cook in boiling water for 7-8 minutes. Once cooked, drain completely.
2	Sauté onions and garlic	7
Cook the onions in a skillet with oil for a few minutes. Add 2 crushed garlic cloves and cook over medium-low heat until onions turn golden brown.
3	Make cutlet mixture	12
Place the cooked and drained cabbage in a large bowl along with the cooked onions, ¼ bunch of parsley, 1 teaspoon of thyme, 1 teaspoon of salt, and ½ a teaspoon of black pepper. Combine all of the ingredients well until fully incorporated, adding more semolina if necessary. Set the mixture aside for 10 minutes.
4	Heat oil	3
Heat vegetable oil in a shallow frying pan or cast-iron skillet over medium-high heat.
5	Shape cutlets	15
Shape the cabbage mixture into cutlets.
6	Cook cutlets	20
Carefully place the cutlets in the hot oil and cook for 2-3 minutes on each side until golden brown.
7	Drain excess oil	3
Drain excess oil using paper towels.
8	Serve
Serve immediately with your choice of sour cream with dill, yogurt or a fresh salad.

These Indian Cabbage Cutlets are delicious and so easy to make! Come back to leave a review if you try this fantastic recipe!

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!