By eatmundo · September 8, 2026
🇷🇺AI-generated imageSame ingredients, elsewhere in the world
7 matchesDishes from other countries' kitchens, made from the same core ingredients as Kapustnyye Kotlety. The percentage is the share of ingredients the two recipes have in common.
TonkatsuIn Japan · same ingredients· Same technique55%
Traditional Bath ChapsIn the United Kingdom · same ingredients53%
Bifteck MasriIn Egypt · same ingredients53%
Savory, golden-brown cabbage patties that serve as a classic Russian meatless main course. They are delicate inside with a crispy crust, typically served with a dollop of sour cream.
According to eatmundo's ingredient comparison, the closest dish to Kapustnyye Kotlety from another cuisine is Tonkatsu (Japan): the two share 55% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Finely shred 1kg of white cabbage and boil it in a large pot with water for 10 minutes until soft.
- 2
Drain the cabbage well in a colander and squeeze it tightly to remove all excess moisture; this is crucial for texture.
- 3
Sauté 2 finely diced onions in 1 tablespoon of oil until translucent and golden, then mix them into the cabbage.
- 4
Stir in 100g of semolina, 1 large egg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper into the cabbage mixture.
- 5
Let the mixture rest for 15 minutes to allow the semolina to absorb moisture and bind the patties together.
- 6
Shape the mixture into medium-sized patties and coat each one thoroughly in 100g of breadcrumbs.
- 7
Heat the remaining oil in a non-stick skillet over medium heat.
- 8
Fry the patties for 4-5 minutes per side until they turn deep golden brown and crispy.
Frequently Asked Questions
What are Kapustnyye Kotlety?
Kapustnyye Kotlety are traditional Russian cabbage patties, commonly made as a vegetarian dish. They are made from boiled, shredded cabbage bound with semolina and eggs, then fried until crisp.
Why is the moisture removal important?
If there is too much water left in the cabbage, the patties will fall apart in the pan instead of holding their shape.
Can I add other vegetables to these?
Yes, finely grated carrots or chopped fresh dill are excellent additions to boost the flavor profile.
How do I know they are fully cooked?
The patties are done when the outside is dark golden-brown and crispy, and the semolina has cooked through to bind the cabbage.
What is the best side dish for these?
A generous spoonful of cold sour cream and a side of fresh tomato or cucumber salad complements the savory crunch perfectly.
🇷🇺AI-generated image
