Lenten cabbage cutlets with herbs

by Selwyn
Any category, Any kitchen, Cutlets, Main dishes, Prescriptions, Russian cuisine
2 February 2022
1 min read

Ingredients portion 4

White cabbage 1 kg

Onions 1 head

Manna grits ½ cup

Wheat flour ½ cup

Garlic 2 cloves

Dill 1 bundle

Breadcrumbs 200 g

Salt to taste

Seasoning to taste

Vegetable oil to taste

Cooking instructions 1 hour

1 Cut the cabbage into 4 pieces and boil it in salted water for about 8 to 10 minutes. Rinse the cabbage in a colander, mince and squeeze to remove the water.

2 Grate the onion with a fine grater and press the garlic through. Finely chop the dill.

3 Add the onion, garlic and herbs to the cabbage. Salt and season to taste. Add the flour and semolina and mix well.

4 Shape the mixture into cakes, roll in the breadcrumbs and fry in vegetable oil until crispy and golden.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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