Minced Cabbage

Minced Cabbage

Mix in cabbage to make these croquettes light and healthy.

Cooking time
25 minutes
Calories
487kcal
Sodium
0.3g
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

250 g (8.8 oz)

1/2 bulb

a dash

as needed

1

as needed

oil for deep-frying

as needed

1

1 stalk

1

as desired

(A)

250 g (8.8 oz)

1

1 Tbsp

a dash

a dash

a dash

Directions

  1. Remove the core from the cabbage, cut the rest into 5 mm (0.2 in.) squares, lightly season with salt and set aside.
  2. Mince the onion.
  3. Squeeze out excess moisture from the cabbage, combine well with (A) and (2), divide into 8 equal-sized portions and shape each into a flat oval.
  4. Lightly cover (3) with flour, and in order, then dip each into the beaten egg first and then the panko.
  5. Heat the cooking oil to 160C / 320F and carefully deep-fry the 8 croquettes until they are cooked through and crispy and golden on the outside.
  6. Cut the carrot, cucumber and celery into 7 cm (2.8 in.) long and 1 cm (0.4 in.) wide sticks.
  7. Arrange (6) and the stick vegetables onto plates with sides of tomato ketchup.

Cooking Basics

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.


Daikon radish - long stick cut

Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel the skin, then cut lengthwise into 1 cm (0.4 in.) width planks. Lastly, cut each plank lengthwise into 7 mm to 1 cm (0.3 to 0.4 in.) thick long sticks.

Carrots - long stick cut

Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel the skin, then cut lengthwise into 1 cm (0.4 in.) width planks. Lastly, cut each plank lengthwise into 7 mm to 1 cm (0.3 to 0.4 in.) thick long sticks.

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