Spicy Cabbage Cutlets with Semolina
Quick to cook and a great fit for lighter eating! These wonderful, fairly simple white-cabbage cutlets with semolina, spices, and herbs win people over with their flavor. They’re beginner-friendly and make a satisfying, lighter meal.
Updated : 22 December, 2025
Easy
About 45 min.
Ingredients
1 kilograms
White cabbage
150 milliliters
Cream
1 tablespoon
Butter
0.33 teaspoon
Nutmeg
0.33 teaspoon
Ground pepper mix
0.33 teaspoon
Ground coriander
0.5 teaspoon
Paprika
3
Garlic
110 grams
Semolina
2
Chicken eggs
2 tablespoon
Vegetable oil
100 grams
Breadcrumbs
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make the tastiest white cabbage cutlets with spices and herbs for lighter eating - ones many people will enjoy? First, prepare the needed ingredients and spices for diet-friendly cabbage cutlets with semolina.
Step 2
Finely chop and shred 1 kg (about 2.2 lb) white cabbage.
Step 3
Place the shredded cabbage into a dry skillet on the stove and add salt to taste.
Step 4
Cover with a lid and stew the cabbage, stirring occasionally, for about 7 minutes over high heat, then pour in 150 ml cream or milk (about 2/3 cup).
Step 5
Add 1 tablespoon butter and mix everything well.
Step 6
Cover again and continue stewing for 7 minutes, stirring occasionally.
Step 7
Add 1/3 tsp nutmeg, 1/3 tsp mixed red and black pepper, 1/3 tsp coriander, and 1/2 tsp paprika.
Step 8
Add 3 garlic cloves pressed through a garlic press and mix well. Transfer the stewed cabbage to a large bowl and let it cool.
Step 9
Finely chop parsley, dill, and green onion to taste, and add the herbs to the bowl with the cabbage.
Step 10
Finely chop 1 hard-boiled egg and add it to the bowl.
Step 11
Add 110 g semolina (about 3.9 oz, roughly 3/4 cup).
Step 12
Crack 1 egg into the bowl.
Step 13
Mix everything well and let stand for 20-30 minutes so the semolina can swell.
Step 14
After the resting time, mix again and shape the cutlets.
Step 15
Coat the formed cutlets in breadcrumbs and shape as desired.
Step 16
Heat a skillet with 2 tablespoons vegetable oil. Add the cutlets and fry until golden on one side.
Step 17
Flip the cutlets, cover with a lid, and fry for 3-4 minutes until fully cooked.
Step 18
For the sauce, put sour cream in a bowl to taste. Add chopped herbs and garlic pressed through a press, salt, and a mix of black and red pepper. Mix until smooth.
Step 19
Plate the cooked cutlets and serve with the sauce. Enjoy your meal!
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