On my last trip to Poland my cousin in Białystok suggested this variation on kotlety mielone – minced meat burgers.
The idea is to add shredded white cabbage to the minced meat mix.
I used the following amounts by weight:
2 parts minced meat : 1 part cabbage – you can go up to equal weights of each.
500g beef mince
250g white cabbage
1 onion – chopped fine
3 tablespoons semolina*
Salt and pepper
* I used semolina instead of my usual white bread soaked in milk – I was pleased with this as an alternative.
Sunflower oil for frying
Chop the onion fine and fry in a little hot oil till lightly browned then leave till cold.
Cut the cabbage into fine shreds and then across so you have small squarish pieces.
In a large bowl mix the minced meat and cabbage till they are evenly mix.
Add the fried onions and mix again.
Add the eggs and mix.
Add the semolina, salt and pepper and mix until you get a uniform mixture.
Try to make each one the same size, take a handful of the mixture and press it between your hands to make a flattened circle and then place this in the dried breadcrumbs and turn it over to cover both sides and edges.
Once coated place them on a tray dusted with breadcrumbs until you have used all the mixture up.
Shallow fry the kotlety in hot oil, depending on the frying pan size, you can do 3 to 4 at a time, turning them over so that both sides are done. Place them on kitchen roll on a plate or metal tray till they are all cooked – you can keep them warm in a low oven.
I had found I like these more when they have been in the oven for a while after frying – evenly cooked through.
These can be served in many ways, with boiled or mashed potatoes or rice and a variety of salads.
Served here with steamed & buttered new potatoes and carrot & apple salad – on
Royal Doulton – Carnation – 1982 – 1998.
Version 2 – using Cooked Cabbage
Whilst doing some research on this recipe, I found that some cooks used cooked cabbage rather than raw.
As above but this time with 400g – 500g of uncooked white cabbage (around the same weight as the minced meat).
Chop the cabbage into large pieces and steam it till cooked.
Dry the cabbage with a clean tea towel to get rid of as much water as possible.
Chop the cabbage into very fine pieces.
Proceed as in the method above.
For both versions, should you have any left, you can reheat them in sauce made with chicken or vegetable stock.