15‑minute cabbage cutlets: Your new go‑to spring lunch

Seeking a quick, healthy, and scrumptious lunch option? Look no further! Cabbage cutlets made from young cabbage are ideal for a delightful spring meal that can be whipped up in a breeze. All you need are a handful of ingredients, and in about 15 minutes, you'll have a dish ready to enjoy!

Imagine relishing a light and unique dish for your spring lunch—our cabbage cutlets hit the mark. Preparing this distinctive meal takes no more than 15 minutes and promises to delight your loved ones. Unveil the straightforward recipe for cabbage cutlets and savour the taste of spring.

These scrumptious cutlets are a rapid solution for a tasty meal and an excellent meat alternative. Packed with vitamins and minerals, they're low in calories and easy to digest, making them an impeccable choice for anyone mindful of their health and dietary habits.

Ingredients:

• 1 small head of young cabbage,
• 2 eggs,
• 1/2 cup of flour,
• 1/2 cup of milk,
• sweet paprika powder,
• salt, pepper,
• oil for frying.

Just a few simple steps to get those cutlets crispy and flavorful:

1. Prepare the cabbage: Wash the young cabbage thoroughly and slice it into 3/4 inch thick pieces—season with salt and pepper to your liking.
2. Prepare the batter: In a mixing bowl, combine the flour, eggs, milk, salt, pepper, and paprika until you achieve a thick pancake batter consistency.
3. Fry the cutlets: Heat the oil in a pan. Coat the cabbage slices well with the batter and fry them until they are golden brown on both sides, about 3-4 minutes per side.

These cabbage cutlets can be paired wonderfully with a variety of side dishes. They're a perfect match with classic mashed potatoes, or for a change, try serving them with buckwheat or rice. To enhance the cutlets further, consider accompanying them with sauces, like a creamy herb-based sauce or a yogurt-garlic sauce.