Tender Cabbage Patties

1. 1 White cabbagepack 1.2 kg ≈ $2.40 150 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 100 ml
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Semolinapack 700 g ≈ $2.20 25 g
5. 5 Breadcrumbs 15 g
6. 6 Sunflower oil 15 ml
7. 7 Salt 2 g

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

Method

1. Chop the cabbage roughly. Bring the milk² to a boil, add the cabbage, cover, and simmer for 25 minutes until tender.

2. Drain the cabbage in a colander and let it steam-dry for 5 minutes, then blend until smooth.

3. Stir in the egg and salt. Mix in the semolina⁴ and let the batter rest for 20 minutes to thicken.

4. Shape 3–4 patties with damp hands and coat them in crumbs.

5. Heat the oil in a skillet and fry the patties over medium heat for 4 minutes per side until golden brown.