Light cabbage cutlets are a changed and much easier to make version of traditional stuffed cabbage. They can be served in tomato sauce like traditional cabbage rolls or as an addition to the main course. In this version with stewed mushrooms added, which supplement the taste with mushroom aroma.
Cabbage contains as much vitamin C as in lemon (it has the most of its depth). A set of vitamins from the B group, a lot of vitamin A, some vitamins E, K and rutin.
- glass of rice
- quarter of white cabbage
- 1 onion
- 2 cloves of garlic
- several mushrooms
- half a glass of breadcrumbs
- salt, pepper to taste
First place the rice in the cooker. Peel the onion, garlic and mushrooms, chop and put on a frying pan with a bit of salt until soft. At the end of stewing add the chopped cabbage quarter. Put everything together for a while under cover and when the sauerkraut decreases its volume, take off the lid and fry further until all the water from stewing evaporates. When the rice is cooked and the vegetables are soft, loosen up everything and mix together in a large bowl. Add egg, breadcrumbs and season to taste. Form small, flat chops.
You can fry them on both sides of the pan or bake them in the same way as I do in the oven in 180 degrees for 10 minutes.