Cutlets of white cabbage with the addition of couscous, fried in a frying pan in oil. This dish will serve as a side dish, as well as an independent dish. You will get a wonderful Breakfast if you put sour cream or natural yogurt with the cutlets.
Cook the couscous in salted water as indicated on the package. It steams very quickly. Cabbage is very finely chopped, put in a bowl and pour boiling water. Let it stand for about 10 minutes. Cook-cous spread in a container where we will make minced meat, add 2 tbsp flour to it, and leave 2 tbsp for breading the formed cutlets. Break the egg and connect everything carefully. We throw the cabbage in a colander to drain the water and send it to the couscous. Mix, add salt to taste and pepper if desired. If there will be children, do not pepper! You can do this later, when you will have cutlets as a side dish.
With wet hands, form the cutlets and roll them in flour. Cutlets are formed perfectly! Fry in preheated oil in a pan on both sides. When the cutlets are fried on one side to a beautiful color and grapple, turn them over, turn down the heat to a minimum and cover them with a lid. Until fried under the lid until ready and a beautiful ruddy color. If you want the cutlets to be fried, fry them in more oil and then spread them out on a paper towel.
This amount of minced meat turned out to be 8 pieces of medium-sized cutlets. 2 PCs are enough for a serving. I made cutlets for Breakfast.