Napa Cabbage Cutlets
Previously, I shared a recipe for turkey cutlets with white cabbage, and now I suggest preparing a version with napa cabbage. These cutlets turn out tender and very juicy. You can use any minced meat of your choice as a base (I use a mixture of beef and pork).
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- minced meat 500 g
- napa cabbage 300 g
- onion 150 g
- baton loaf 100 g
- milk 250 ml
- tomatoes 300 g
- cheese 150 g
- dried herbs 1 tbsp
- salt
- pepper
Instructions
Step 1 of 12
Finely chop the cabbage (the main thing is that it does not turn into puree).
Step 2 of 12
Puree the onion or chop it finely.
Step 3 of 12
Soak the baton loaf in milk.
Step 4 of 12
Combine the minced meat, chopped cabbage, onion, and the baton loaf squeezed of milk.
Step 5 of 12
Add salt and pepper.
Step 6 of 12
Mix thoroughly.
Step 7 of 12
Slice the tomatoes.
Step 8 of 12
Grate the cheese using a fine grater.
Step 9 of 12
Form cutlets from the mixture and place them on a baking pan.
Step 10 of 12
Place a slice of tomato on top of each cutlet.
Step 11 of 12
Sprinkle with dried herbs.
Step 12 of 12
Add the grated cheese. Place in the oven to bake at a temperature of 180 degrees for 40–45 minutes.