Cabbage-Rice Patties

1. 1 White cabbagepack 1.2 kg ≈ $2.40 30 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 50 g
3. 3 Onions≈ $1.60 per kg 45 g
4. 4 Carrots≈ $1.50 per kg 20 g
5. 5 Eggspack 10 pcs ≈ $1.89 1 pcs
6. 6 Semolinapack 700 g ≈ $2.20 25 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 25 g
8. 8 Tomato pastepack 140 g ≈ $1.00 4 g
9. 9 Garlic≈ $10.00 per kg 5 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 10 ml
13. 13 Tomatoes≈ $4.67 per kg 60 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Shred cabbage finely and soak in salted water for 5 minutes

2. Mix cabbage with cooked rice

3. Add 1 egg, 1 finely chopped onion³, 2 tbsp flour, 1 minced garlic⁹ clove, salt, and black pepper

4. Combine everything, shape into patties, and pan-fry in oil until golden brown

5. Transfer patties to a pot or skillet

6. Sauté 1 chopped onion³ and 1 grated carrot⁴, then stir in 2 tbsp tomato⁸ paste and ½ cup water

7. Add ½ cup sour⁷ cream, bring to a boil, and pour sauce over the patties