They eat such chops in Poznań. One addition to meat is the key

Poznań cuisine is famous for its simplicity, but also ingenuity. Chops with the addition of cabbage are one of those recipes that surprises with taste and gets full for a long time. Discover the way for homemade Poznań cutlets – step by step.

They taste a bit like stuffed cabbage, although they don’t look like them at all. For preparation Poznan cutlets You will need:

• ½ head of white cabbage,
• 1 onion,
• 1 egg,
• 1 tablespoon of tomato puree,
• 100 g of rice,
• 2 cloves of garlic,
• 500 g of minced meat from the shoulder,
• Salt and pepper.

You will also need breadcrumbs for coating the cutlets and vegetable oil For frying. Classic, i.e. rapeseed, works best. As a last resort, you can fry them on lard.

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Remove the top leaves from the cabbage and Grate it on a thick grater. Put the minced meat to a large bowl, add cabbage, tomato puree, salt and pepper. Mix thoroughly. Chop the onion and fry it in the pan until it is glassy. At the end of frying Add the garlic squeezed through the Prague. Cook the rice according to the instructions from the packaging and set aside to cool. Add the cooled onion with garlic, rice and egg to the meat. Mix everything well. If necessary, season with salt and pepper. Moze your hands and form round chops from the mass. Coat each chop in breadcrumbs and fry in hot oil until it becomes golden brown.

Poznań chops taste best with Potatoes from the water i fried cabbage. It will also be great for them Young, stewed cabbage. Or you can just give them with a slice of bread and pickled cucumber. They can also be reheated the next day in the oven or in a dry pan.