Cabbage Cutlets, known as "Kotleti od Kupusa" in Croatia, is a traditional Croatian dish that is a staple in many households. This dish features a mixture of ground meat, typically pork, and grated cabbage, shaped into cutlets and breaded with breadcrumbs before being fried. It's a simple yet delicious dish that is perfect for a special occasion or a cozy dinner at home.
The origins of Kotleti od Kupusa can be traced back to the time when Croatia was an agrarian society, where cabbage was a staple crop and a cheap source of food. This dish was a way to feed a large number of people with minimal ingredients. Over time, the dish has evolved to include a variety of different ingredients and spices, and now it's a beloved dish that can be found in households and restaurants throughout the country.
The dish is typically made with a mixture of ground pork and grated cabbage, which is shaped into cutlets, breaded with breadcrumbs, and then fried. Some people like to add other ingredients, such as onions, garlic, or other vegetables, to the mixture, while others prefer to keep it simple with just the basic ingredients. It's typically served with a side of mashed potatoes, rice or polenta, which makes it a filling and satisfying meal.
In conclusion, Kotleti od Kupusa is a classic Croatian dish that has stood the test of time. Its origins in the agrarian society and its versatility make it a dish that is beloved by many Croats, and it's perfect for a special occasion or a cozy dinner at home. So, next time you are in Croatia, do not miss to try this traditional dish, it's a must-try!
Cabbage Cutlets (Kotleti od Kupusa)
Selo Olive Oil
- 1 head of green cabbage, finely shredded
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1/2 cup of breadcrumbs
- 2 eggs
- Salt and pepper, to taste
- 1/4 cup of flour
Croatian olive oil for frying
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the shredded cabbage and cook until it is wilted and tender, about 10 minutes.
- Remove the skillet from the heat and let the cabbage mixture cool.
- Once cooled, transfer the cabbage mixture to a large mixing bowl and add the breadcrumbs, eggs, salt, and pepper. Mix well to combine.
- Place the flour in a shallow dish.
- Form the cabbage mixture into cutlets, about 1/2 inch thick.
- Dredge each cutlet in flour, shaking off any excess.
- In a large skillet, heat oil over medium-high heat.
- Fry the cutlets for about 3-4 minutes per side, or until golden brown and crispy.
- Drain the cutlets on paper towels to remove any excess oil.
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