Cutlets from cabbage and carrots

Cutlets from cabbage and carrots


  • 1 kg cabbage (red,

    to give exotic color)

  • 2-3 large carrots
  • 1 Cup semolina
  • 1 Cup flour
  • 1 egg
  • 1 tsp salt and pepper

Method of preparation

  • In one deep container to grate more carrots and cabbage. Take a pan with high sides, pour oil (butter, olive), heat on a slow flame and put the grated cabbage and carrots. Simmer the vegetables for about ten to fifteen minutes on low heat under the lid, not forgetting a few times to mix.
  • Once the carrots start to get Golden brown, remove pan from heat and put the roast in a bowl. To break there egg, and while stirring, carefully pour the semolina.
  • Pour the flour onto a plate, mix it with ground pepper and salt.
  • Warm a pan. Hands to roll small balls, flatten with two sides, roll in flour procurement and laying on the pan again to fry before formation of a delicious crust or extinguish by closing the lid.
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