This hearty cabbage and minced meat cutlet recipe comes straight from my village grandmother’s kitchen — simple ingredients, big flavor, and ready in no time! It’s crispy on the outside, soft and savory inside, and packed with comforting flavors. Whether it’s breakfast, lunch, or dinner, this dish is perfect for feeding the whole family.
✅ Ingredients:
- 3 eggs
- Salt and black pepper (to taste)
- Sweet paprika (optional)
- ½ head of cabbage (finely chopped or grated)
- 400g minced meat
- 6 tablespoons flour
- 5 tablespoons breadcrumbs
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 carrot (grated)
- Butter or vegetable oil (for frying)
- Fresh dill (chopped)
- 30g cheese (optional, for extra flavor)
👨🍳 Instructions:
Step 1: Prepare the Filling Mixture
In a large bowl, combine finely chopped cabbage, minced meat, egg, salt, pepper, and sweet paprika (if using). Add onions, garlic, grated carrots, flour, breadcrumbs, and mix well until everything is fully incorporated.
Step 2: Let It Rest (Optional)
Let the mixture sit for 10–15 minutes so the cabbage releases its moisture and the flavors blend together.
Step 3: Shape the Cutlets
Form small to medium-sized cutlets using your hands. Flatten slightly to help them cook evenly.
Step 4: Fry Until Golden
Heat butter or oil in a skillet over medium heat. Fry the cutlets for about 3–4 minutes per side until golden brown and cooked through.
Step 5: Optional Cheese Topping
Sprinkle a small amount of cheese on top just before flipping so it melts slightly into the cutlet.
Step 6: Make the Creamy Sauce (Optional)
Mix sour cream, mustard, minced garlic, salt, pepper, and chopped dill in a small bowl. Chill until serving.
Step 7: Serve & Enjoy
Serve warm with a dollop of sauce on top or alongside a fresh salad or pickles. These cutlets are best enjoyed right out of the pan!
📝 Tips:
- For a healthier version, bake the cutlets at 180°C (350°F) until golden.
- Use leftover mashed potatoes instead of flour as a natural binder.
- Store leftovers in the fridge for up to 2 days and reheat in a pan or microwave.
- You can freeze uncooked cutlets for later use — simply thaw and fry when needed.
