Cabbage Meatballs with Cous-Cous Recipe
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 have a wonderful breakfast if you add sour cream or natural yogurt to the cutlets.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Boil the couscous in salted water as indicated on the package. It is steamed very quickly. Chop the cabbage very finely, put it in a bowl and pour boiling water over it. Let it stand for about 10 minutes. We put the couscous in a container where we will cook minced meat, add 2 tablespoons of flour to it and leave 2 tablespoons for breading the formed cutlets. Break the egg and carefully connect everything. We throw the cabbage into a colander to drain the water, and send it to the couscous. Stir, add salt to taste and pepper as desired. If there are children, do not pepper! You can do this later when you have cutlets as a side dish.
  2. With wet hands, shape the cutlets and roll them in flour. Cutlets are formed perfectly! Fry in a preheated frying pan in oil on both sides. When the cutlets are fried on one side to a beautiful color and set, turn them over, reduce the heat to a minimum and cover with a lid. While frying under the lid until cooked and a beautiful ruddy color. If you want the cutlets to fry, fry them in more oil, and then put them on a paper towel.
  3. From such a quantity of minced meat, 8 pieces of medium-sized cutlets turned out. 2 pcs are enough for a serving. I made meatballs for breakfast.
  4. Served with yogurt!
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