Cabbage and Meat Cutlets

Growing up in Eastern European households, cabbage cutlets were a cherished family tradition that embodied both practicality and comfort. I’ve perfected this hearty recipe over years of preparation, combining tender minced meat with cabbage and aromatic herbs for an unforgettable dining experience. These cutlets, known as “kotlety” in Russian cuisine, represent the perfect marriage of meat and vegetables, creating a dish that’s both nutritious and deeply satisfying.

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.