Chicken & Cabbage Cutlets
Tender, kid-friendly cutlets made with ground chicken, shredded cabbage, and semolina. Serve with sour cream.
- Time
- 40 min
- Serving
- 452 kcal
- Ingredients
- ≈ $1.57
- Protein
- 29 g
Ingredients
- 1 Ground chickenpack 500 g ≈ $3.84 120 g
- 2 White cabbagepack 1.2 kg ≈ $2.40 150 g
- 3 Onions≈ $1.60 per kg 30 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Semolinapack 700 g ≈ $2.20 15 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 7 Sunflower oil 10 ml
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Shred cabbage into thin matchsticks, scald with boiling water for 2 minutes, then drain well; grate onion3 finely.
In a bowl, mix ground1 chicken, cabbage, onion3, 1 egg, 2 tbsp semolina5, and salt; let sit 10 minutes for the semolina to absorb moisture.
Shape into 5 cm (2 in) diameter patties, about 1.5 cm (0.6 in) thick, using damp hands.
Heat oil in a skillet over medium heat; fry cutlets 4 minutes per side until golden brown.
Reduce heat to low, cover, and simmer 5 minutes until the center is pale, with no pink remaining.
Serve with sour6 cream and any side dish.
Tips
- Why it works
- Boil and wring the cabbage to remove bitterness and excess water, which prevents soggy cutlets. Use medium heat to brown evenly without burning.
- Substitutions
- Replace semolina with 15g breadcrumbs for a slightly denser texture. Use 30g Greek yogurt instead of sour cream if preferred.
- Common mistakes
- Overmixing the filling makes cutlets tough; they’ll shrink unevenly and look dry when sliced.
- Storing and reheating
- Store in an airtight container for 2 days; reheat in a dry pan for 3 minutes per side. Freeze for 1 month if sealed tightly.
- Serve with
- Pair with boiled potatoes or mashed carrots for a balanced dinner. Serve with a simple cucumber salad.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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