Cabbage and Meat Cutlets

Perfect Timing and Yield

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10 large cutlets

Ingredients

For the Cutlets:

• 500g mixed minced meat (pork and beef)
• 600g cabbage, finely chopped
• 1/2 cup basmati rice (100g)
• 3 large eggs
• 2 medium onions, finely chopped
• 1 large carrot, grated
• 50g butter (3.5 tablespoons)
• 2 cloves garlic, minced
• Fresh parsley and dill, chopped
• 1 tablespoon Italian herb mix (thyme, rosemary, oregano)
• 1/2 tablespoon paprika
• Salt and black pepper to taste

For the Sauce:

• 50g butter (3.5 tablespoons)
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 500ml (2 cups) water
• 3 bay leaves
• 1 teaspoon dried garlic
• 1 teaspoon dried onion
• Salt and sugar to taste

For the Creamy Serving Sauce:

• 4 tablespoons sour cream
• Fresh dill, chopped
• 1 clove garlic, minced
• Salt to taste

Detailed Instructions

Preparing the Base Components

1. Start with the rice preparation:

• Bring 1 cup of water to a boil
• Add 1/2 cup basmati rice and 1/2 teaspoon salt
• Cook for 10 minutes, then set aside to cool completely

1. Prepare the cabbage:

• Bring 500ml water to a boil
• Add chopped cabbage and salt to taste
• Cook for 10 minutes
• Drain thoroughly and allow to cool

1. Prepare the aromatics:

• Melt 50g butter in a pan
• Sauté finely chopped onions until halfway cooked
• Add grated carrot and cook briefly
• Allow mixture to cool completely

Creating the Cutlet Mixture

1. In a large mixing bowl, combine:

• Minced meat
• 1/2 teaspoon salt
• Black pepper to taste
• Mix thoroughly

1. Gradually incorporate:

• Cooled onion-carrot mixture
• Cooled rice
• Chopped parsley and dill
• 1/2 tablespoon paprika
• Cooled cabbage
• 3 eggs

1. Mix thoroughly after each addition to ensure even distribution of ingredients

Forming and Cooking the Cutlets

1. Shape the mixture into 10 equal-sized oval cutlets
2. Heat oil in a large pan over medium heat
3. Fry cutlets until a golden crust forms on both sides

Preparing the Sauce

1. Create a roux:

• Melt 50g butter in a saucepan
• Add 3 tablespoons flour
• Cook for 2-3 minutes until nutty aroma develops

1. Make the sauce:

• Gradually add cold water while stirring to prevent lumps
• Add tomato paste
• Bring to a boil
• Season with salt, dried garlic, dried onion
• Add bay leaves and optional sugar
• Simmer for 2-3 minutes

Final Baking

1. Place fried cutlets in a deep baking dish
2. Pour the prepared sauce over the cutlets
3. Bake at 180°C (350°F) for 25-30 minutes

Creamy Serving Sauce

1. Combine:

• Sour cream
• Chopped dill
• Minced garlic
• Salt to taste

Nutrition Information

Per cutlet (approximate values):

• Calories: 320
• Protein: 18g
• Carbohydrates: 25g
• Fat: 16g
• Fiber: 4g
• Sodium: 450mg

These hearty cutlets are best served hot, drizzled with the creamy sauce and garnished with fresh herbs. They pair perfectly with mashed potatoes or a light garden salad. Store any leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently in the oven to maintain their texture.