Delicious cabbage meatballs with semolina

Delicious Cabbage and Wheat Patties: A Healthy and Tasty Recipe

If you're looking for a simple yet extremely tasty and healthy recipe, you've come to the right place! Cabbage patties with semolina are not only an excellent option to add vegetables to your diet, but also an inspired choice for everyday meals. This dish has been enjoyed for generations, bringing a touch of nostalgia in every bite. Let's embark on this adventure together in making these delicious patties!

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 4

Ingredients:
- 1 kg of fresh cabbage
- ½ cup of semolina (approximately 125 g)
- ½ cup of milk (approximately 120 ml)
- 3 eggs (2 yolks + 1 white)
- ½ cup of breadcrumbs (approximately 50 g)
- 3 tablespoons of fat (oil, butter, or lard, as preferred)
- Salt, to taste

Preparation Technique:
1. Preparing the Cabbage: Start by removing the outer leaves of the cabbage and washing it well. Cut the cabbage into small pieces or chop it finely, so that it cooks evenly and easily integrates into the mixture.

2. Boiling the Cabbage: Place the chopped cabbage in a large pot and add the hot milk. Cover the pot with a lid and cook on low heat for 30-40 minutes. This is a crucial step, as the cabbage needs to soften and reveal its subtle flavors.

3. Adding the Semolina: Once the cabbage has softened, add the semolina gradually while continuously stirring to prevent lumps from forming. Cook for another 5-10 minutes, allowing the mixture to thicken slightly.

4. Finalizing the Mixture: Remove the pot from the heat and let the mixture cool slightly. After it has cooled, add the two egg yolks and salt to taste. Mix well to achieve a homogeneous texture.

5. Forming the Patties: Wet your hands with a little oil and form patties from the cabbage mixture. Dip each patty in the beaten egg white and then in the breadcrumbs.

6. Frying the Patties: Heat the fat in a deep skillet over medium heat. Fry the patties on both sides until they are golden and crispy. Make sure not to overcrowd the skillet, so they fry evenly.

7. Serving: The cabbage patties are served hot, accompanied by a creamy sour cream sauce. You can also add some fresh herbs for an extra flavor boost.

Practical Tips:
- Cabbage: Choose fresh, firm cabbage without spots or signs of damage. White cabbage is ideal, but you can also experiment with purple cabbage for a special touch.
- Semolina: You can use wheat semolina or a whole grain variant, depending on your nutritional preferences.
- Sour Cream Sauce: For an even more delicious sauce, mix sour cream with crushed garlic and freshly chopped dill.
- Vegetarian Option: If you want a vegan version, you can replace the eggs with mashed potatoes or crushed tofu, and the sour cream with a plant-based yogurt.

Nutritional Benefits:
These cabbage patties are rich in vitamins C and K, providing excellent nutritional value. Cabbage is a low-calorie food but high in fiber, helping to maintain digestive health. Additionally, semolina adds complex carbohydrates, which provide lasting energy.

Frequently Asked Questions:
- Can I freeze the patties? Yes, you can freeze the raw or fried patties. It is best to store them in an airtight container.
- What other dishes do they pair well with? These patties go wonderfully with mashed potatoes, green salad, or grilled vegetables.

A Personal Story:
I have always loved cooking cabbage patties on cool autumn days, reminding me of the moments spent in my grandmother's kitchen. The smell of boiled cabbage and sizzling fat brings back fond memories. I encourage you to share this recipe with your loved ones, turning cooking into a pleasant and loving activity.

If you've decided to try this recipe, don't forget to share the results with me! Cabbage patties with semolina are not only a delight but also a wonderful way to make every meal healthier and more flavorful. Enjoy your meal!