By eatmundo · September 8, 2026
🇷🇺AI-generated imageSame ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Cabbage Cutlets. The percentage is the share of ingredients the two recipes have in common.
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A comforting Russian dish consisting of delicate cabbage patties. These pan-fried cutlets are tender, savory, and perfect when served with a dollop of sour cream.
According to eatmundo's ingredient comparison, the closest dish to Cabbage Cutlets from another cuisine is Traditional Bath Chaps (United Kingdom): the two share 59% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Finely shred 500g of cabbage and cook it in boiling salted water for 10 minutes until soft, then drain well and press out all excess moisture.
- 2
In a large mixing bowl, combine the still-warm cabbage with 60 g of semolina, 0.5 tsp pepper and 1.5 tsp salt. Leave for 15 minutes so the semolina swells and binds the mixture.
- 3
Finely dice 1 onion and grate 1 carrot, then sauté them in 1 tbsp oil for 5 minutes until soft.
- 4
Add the sautéed onion and carrot and 1 egg to the cabbage mixture, and mix until thoroughly combined.
- 5
With wet hands, form the mixture into small, flat patties about 2cm thick, and coat them on all sides in 50 g of breadcrumbs.
- 6
Heat 2 tbsp of oil in a frying pan over medium heat and fry the patties for 4 minutes on each side until golden brown. Turn them carefully.
- 7
Stir 2 tbsp of tomato paste with 100 ml of warm water to make a thin sauce, pour it over the cutlets in the pan, cover and simmer for 5 minutes.
- 8
Make sure the cutlets are heated through and tender, then serve hot.
Frequently Asked Questions
What are Cabbage Cutlets?
Cabbage Cutlets, or Kapustnye Kotlety, are Russian meatless patties made from finely shredded cooked cabbage bound with semolina and egg, then coated in breadcrumbs and fried. They are a staple of thrifty home cooking, appreciated for their moist texture and light taste.
Are these cutlets vegetarian?
Yes. The traditional recipe contains no meat, only cabbage, vegetables, semolina, egg and breadcrumbs.
Why do I need to drain the cabbage?
Removing the water is vital; otherwise, the patties will become mushy and fall apart during frying.
How do I know when they are done?
They should be golden brown on the outside and hold their shape when turned. Inside they should be soft and hot all the way through.
What should I serve with them?
A generous dollop of cold sour cream and a side of fresh bread or buckwheat porridge makes for an ideal meal.
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