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Cabbage Cutlets - Pc

jams, polish, side dish, vegetables

1 small head cabbage
3 oz (approx) stale roll
1/2 cup milk for soaking
3 tablespoon fat
1/2 small onion
1 egg
1 salt and pepper
1 nutmeg
----BREADING----
4 tablespoon flour
1 egg
6 tablespoon bread crumbs
5 tablespoon fat for frying

Clean cabbage, cut into pieces, boil in water, squeeze out in towel. Soak roll, drain off milk. Slice onion, brown lightly in fat. Put cabbage and soaked roll through food chopper. Mix with onion, egg, salt and spices. Sprinkle flour on board, shape the mixture into a thick roll, divide into one-inch pieces. Shape into small, round, high cutlets, dip in egg and bread crumbs, score top of cutlets. Heat fat, fry cutlets over high heat to a light-gold color on both sides. Arrange on a long platter. Serve with tart sauces, especially horseradish or tomato sauce and with lettuce. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 15 Jun 97 National Cooking Echo Ä

Yield: 5 servings

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