White Cabbage Cutlets Without Flour
Light, golden, wholesome. There will be a line of plates waiting! White Cabbage Cutlets Without Flour are very easy to make, even a beginner can handle them. You only need ordinary, budget-friendly ingredients. This dish can be served with sour cream or another sauce.
Updated : 05 May, 2026
Easy
About 30 min.
Ingredients
500 grams
Cabbage
2
Chicken eggs
50 grams
Semolina
to taste
Salt
10 grams
Dill
3 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you fry white cabbage cutlets without flour in a skillet? Very easily. Prepare all the necessary ingredients.
Step 2
Wash the cabbage and, if needed, remove the tough or damaged outer leaves. Finely shred the cabbage with a knife.
Step 3
Bring water to a boil in a pot. Add the cabbage to the boiling water and reduce the heat. Cook at a gentle boil until half-done, about 5-7 minutes. The exact time will depend on whether your cabbage is young or from an older harvest.
Step 4
Drain the cabbage in a colander so the water runs off. Let it cool. It should not be hot, so the eggs do not cook when you mix the cutlet mixture. The cabbage may be only slightly warm.
Step 5
Squeeze the cabbage well to remove excess moisture; this will also make it softer. Transfer it to a deep bowl. Add the eggs there as well. They will act as the binding ingredient, helping the cutlets hold their shape during cooking. Salt the mixture and mix well.
Step 6
Wash the dill, dry it, and chop it finely. Instead of dill, you can use parsley or green onion.
Step 7
Add the chopped dill to the cabbage mixture. It will give the cutlets a pleasant savory flavor and aroma. Add the semolina and mix.
Step 8
Leave the mixture for 15 minutes so the semolina can swell and the mixture becomes thicker. If the cabbage mixture is still too loose, add a little more semolina. It should be thick enough to shape into cutlets and to turn easily while frying.
Step 9
Shape the mixture into cutlets of your desired form and size.
Step 10
Heat vegetable oil in a skillet and place the formed cutlets into it. Fry them over medium heat on one side until golden brown.
Step 11
Then turn the cutlets over and fry them on the other side until fully cooked. While the cutlets are frying, the liquid part of the remaining mixture may separate. Therefore, stir the mixture each time before shaping the next batch of cutlets.
Step 12
Serve the cabbage cutlets with semolina warm, with sour cream or any sauce you like. Enjoy your meal!
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