Cabbage and Potato Cutlets

Cabbage and Potato Cutlets

40 min
Easy
1 serv.
416 g / 1 serv.

Rating

Average rating:—

Description

Simple and budget-friendly potato and cabbage cutlets with a delicate yogurt herb sauce

  1. Peel and boil potatoes in salted water until tender. Then mash into a puree.
  2. Finely shred the cabbage. Finely chop the onion.
  3. In a skillet with a little oil, sauté the onion until translucent, then add the cabbage and cook until soft for 7-10 minutes.
  4. Mix the mashed potatoes, stewed cabbage with onion, semolina and a pinch of salt. Let the mixture rest for 10 minutes for the semolina to swell.
  5. Form cutlets and fry them in the remaining vegetable oil on both sides until golden brown.
  6. For the sauce, hard-boil the egg, cool, peel and finely chop. Finely chop the parsley and dill.
  7. Mix the yogurt, chopped egg and herbs. Serve the cutlets with the sauce.
463
111 kcal / 100 g
kcal
15.3 g
3.7 g / 100 g
Protein
56.9 g
13.7 g / 100 g
Carbohydrates
19.9 g
4.8 g / 100 g
Fats