Cabbage Cutlets with Bacon

Directions

1. 1

   Step 1

   

   Wash the cabbage. Peel the onion and garlic. Prepare a large pot, a colander, a bowl, and a skillet.

2. 2

   Step 2

   

   Fill the pot about ⅔ full with water, place on high heat and bring to a boil. Cut the cabbage into 1–1.5 cm squares, add to the boiling water. Add 0.5 tsp of salt, reduce heat to medium and cook until tender, about 20 minutes.

3. 3

   Step 3

   

   Dice the onion into 4–5 mm cubes. Finely chop the garlic. Cut the bacon into 6–7 mm wide strips.

4. 4

   Step 4

   

   Heat a dry skillet over medium heat. Fry the bacon, stirring, for 2–3 minutes until the fat renders and the edges of the strips become crispy. Transfer the meat to a plate.

5. 5

   Step 5

   

   Add 1 tbsp of vegetable oil to the fat in the skillet. Sauté the onion, stirring frequently, for 2–3 minutes until light golden. Add the garlic, heat for another 1 minute and remove the skillet from the heat.

6. 6

   Step 6

   

   Drain the cooked cabbage in a colander, let it cool for 10–15 minutes. Transfer to a bowl, add the remaining salt, black pepper, and flour. Mix well.

7. 7

   Step 7

   

   Add the eggs to the cabbage mixture, add the fried onion with garlic and bacon. Knead the mixture until homogeneous.

8. 8

   Step 8

   

   Add another 1 tbsp of oil to the skillet, let it heat over medium heat. Form round cutlets about 5 cm in diameter from the cabbage mixture. Fry until a firm golden crust forms, about 3–4 minutes per side.

   TipThe cutlets can also be baked in the oven at 180 °C for about 20–25 minutes.

9. 9

   Step 9

   

   Transfer the cutlets to a serving plate and serve with sour cream.

   TipA simple cream sauce from this recipe also goes well with these cutlets.