- 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*
- 2 eggs
- Dried breadcrumbs
- 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.