Meat and Cabbage Patties with Semolina and Cheese
Let the mixture sit — that’s the single most useful tip for these patties. Semolina (fine cream of wheat), stirred with water, swells over 10 to 15 minutes and takes up the juice the cabbage and carrot are bound to release. Shape them straight away and they spread on the baking sheet, and you’ll be rescuing them with flour.
The ratio is unusual: vegetables match the meat one to one, half a cup each, which is roughly 120 g of ground meat to the same volume of cabbage and carrot. Both go through the meat grinder together with the meat, so there are no recognizable shreds of vegetable in the finished patty — nothing for a suspicious child to pick out.
Semolina stands in for the usual milk-soaked white bread and does the job better here: it doesn’t weigh the mixture down or give it that dense, bready chew. Once the water is in, beat the mixture rather than merely stirring it; the air makes the patties lighter.
The grated cheese goes on as a cap right before baking, where it fuses into a golden crust that does the work of breadcrumbs and keeps the moisture in. Serve with sliced tomatoes or a plain vegetable salad.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Mix the ground meat with the chopped cabbage and carrot and put it through a meat grinder.
Add salt, semolina, and water, and beat the mixture well.
Shape the patties, sprinkle them with grated cheese, and bake in the oven until done.
Garnish with vegetables and herbs.
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