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🇷🇺 Russia · Food

Kapustnyye Kotlety

45 min
A great way to spend your free time
🔥 320 kcal
Nicely balanced
🍽 4 servings
Great for the family

By eatmundo · September 8, 2026

Kapustnyye Kotlety🇷🇺 RUAI-generated image

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.

Ingredients

How 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 or Lenten 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.

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