Savoy Cabbage Pancakes with Semolina
Tender, savory pancakes made from braised cabbage, semolina, and onion. The breading creates a crispy crust while keeping the inside juicy and packed with flavor.
- Time
- 40 min
- Serving
- 533 kcal
- Ingredients
- ≈ $0.84
- Protein
- 15 g
Ingredients
- 1 White cabbagepack 1.2 kg ≈ $2.40 300 g
- 2 Semolinapack 700 g ≈ $2.20 45 g
- 3 Onions≈ $1.60 per kg 60 g
- 4 Wheat flour 15 g
- 5 Breadcrumbs 25 g
- 6 Sunflower oil 15 ml
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Shred the cabbage finely, dice the onion3.
Sauté the onion3 in 7 g of oil for 3 minutes, then add the cabbage, salt, and 80 ml of water.
Simmer covered for 15 minutes until the cabbage is tender.
Stir in the semolina2, mix well, and cook for 3–4 minutes until the mixture thickens. Cool for 7 minutes.
Add flour and pepper, shape into 4 patties, and coat in breadcrumbs.
Fry in the remaining oil for 3–4 minutes per side until golden brown.
Tips
- Why it works
- Fry the onion until golden to remove the bitterness and make the cutlets softer. Stew the cabbage with water so it softens evenly and does not burn.
- Substitutions
- Replace the semolina with 45 g of rice flour for firmer cutlets. Instead of breadcrumbs, use 25 g of rolled oats ground to a powder.
- Common mistakes
- Cutlets fall apart when frying if the mixture is too wet. Check the thickness: it should hold its shape when squeezed in your hand.
- Storing and reheating
- Keep for 2 days in the fridge, reheat in the oven at 180°C for 10 minutes covered with foil. Do not freeze, they will go soft.
- Serve with
- Serve with tomato sauce or sour cream for lunch when you need a quick, filling meatless dish.
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