Although they rarely appear on Polish tables today, they were once a natural element of everyday cuisine. It is worth returning to them because they combine tradition with a unique taste that quickly conquers the palate.
This dish is based on simple, easily available products, which together create an exceptionally coherent and filling whole. The key to success is combining the meat with young cabbage, which is responsible for the juiciness of the cutlets. Ingredients for Moravian cutlets:
- 1 onion,
- 1 kg of young cabbage,
- 2 eggs,
- 3 tablespoons of sour cream,
- 5 tablespoons of flour,
- 500 g of minced meat,
- chopped parsley,
- salt and pepper to taste,
- a pinch of soda.
The mass prepared in this way is delicate, but at the same time compact, so the cutlets do not fall apart during baking. This is a great option for a family dinner or a home-cooked meal for several days.
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Petty chop the young cabbage or grate it on a large grater. Cut the onion into small cubes, then pour boiling water over the cabbage and onion to soften them and lose their intense flavor. Strain the vegetables and leave them to cool. Add minced meat, eggs, flour, cream, parsley and spices. Pour in a pinch of baking soda and mix thoroughly until a uniform mass is formed.
Preheat the oven to 200 degrees Celsius and line a baking tray with baking paper. Wet your hands with water, form small cutlets and place them on a baking tray. Bake for 20-30 minutesturning them halfway through so that they brown evenly. Serve hot, preferably with potatoes or a light salad. This forgotten recipe can quickly become a new classic in your kitchen.
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