Very tender, juicy, delicious cutlets. They are eaten with pleasure not only by adults, but also by children, thanks to the well-hidden cabbage in minced meat. There is no smell inherent in cabbage.
Chop the cabbage and boil it in salted water. Put the finished cabbage in a colander to drain the excess liquid. Meanwhile, add the crushed garlic, passed through the press, and the onion, grated on a coarse grater. Add spices. Beat the cooled cabbage puree with a blender and put the cabbage puree to the minced meat. Knead the minced meat thoroughly.
Form the cutlets and roll them in breadcrumbs. Fry on both sides in vegetable oil.