What do you cook cutlets from? Beef, pork, chicken, turkey, rabbit? Or maybe from fish, mushrooms, seafood and liver? Or from cereals and vegetables? I offer my own signature recipe for delicious cutlets with cabbage and rice.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Not many people know that the cutlet is French? Naturally, not in the way she appears on the tables. And the fact that many decades ago she came to us from refined and refined France. And the "young lady" looked like a piece of juicy and fresh beef on the bone. Over the years, the Russian people have transformed the "Frenchwoman" and adjusted it to their tastes. First they began to beat the meat, and then twist or chop in general, removing the bone. And so the "foreign" fashionista turned into a Russian cutlet.
And although the process of real cutlets is simplified to minimalism, there are still some secrets in their preparation. Firstly, it is advisable to use minced meat only homemade. Secondly, the meat is of high quality. Thirdly, the minced meat is freshly prepared on its own. Fourthly, onions are a must. It gives juiciness and flavor. The fifth secret is to mix the minced meat thoroughly and diligently. This is a guarantee of evenly juicy and tasty cutlets. Well, the sixth rule is frying in a regular thick-bottomed pan and in hot oil. If you follow these subtleties of cooking, you will always come out with excellent patties. Well, now I propose a proven recipe for delicious tunics.
- Caloric content per 100 g - 205 kcal.
- Servings - 20
- Cooking time - 1 hour 45 minutes
Ingredients:
- Pork - 700 g
- White cabbage - 500 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Rice - 100 g
- Egg - 2 pcs.
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Ground nutmeg - 1 tsp
- Vegetable oil - for frying
- Salt - 1.5 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Tomato paste - 2 tablespoons
- Sour cream - 250 ml
Cooking cutlets with cabbage and rice
1. Rinse the rice under 7 waters. That is, pour it into a sieve, which you place on a saucepan. Add water and stir in a spoonful of grain. The water will immediately turn cloudy white. Change the water, stir again and discard. Continue this procedure until it becomes transparent. And it will be clean about the 7th wash.
After, put the rice in a saucepan, add a little salt, pour in water in a 1: 2 ratio and boil until half cooked.
2. Wash the cabbage and chop finely with a sharp knife.
3. Peel the carrots and finely chop or grate.
4. Wash the meat and pat dry with a paper towel. Peel and rinse the onion.
5. Slightly fry the carrots with cabbage in a skillet in vegetable oil until soft.
6. Twist the meat with onions through a meat grinder.
7. Cabbage with carrots, also twist.
8. Add rice to the food.
9. Beat 2 eggs into the minced meat, season with salt and pepper.
10. Stir the minced meat well so that all foods and spices are evenly distributed.
11. Heat a frying pan with oil and put the cutlets to be fried, form them into a round or oval shape with wet hands. Fry them on both sides until golden, about 3 minutes on each side. Their readiness can be determined as follows - press down on them with a spatula, a clear liquid should ooze from them.
12. Place the fried patties in a saucepan for stewing. It is advisable that it was cast iron or any other with thick walls and a bottom. Add bay leaf and peppercorns to the cutlets.
13. Pour sour cream and tomato paste into a bowl.
14. Stir the sauce well. If desired, you can mix it with water to make it more liquid.
15. Pour the dressing over the patties.
16. Cover the pot with a lid and place it on the stove. Boil, reduce heat and simmer patties for 30 minutes.
17. Serve the ready meal hot with any side dish to taste: French fries or mashed potatoes, boiled rice or spaghetti.
See also a video recipe on how to cook cabbage and meat cutlets.
