Lenten Cabbage Patties in Tomato Sauce

Welcome to a dish that perfectly embodies the heart of Eastern European comfort food, reimagined for a modern, plant-based kitchen! These Lenten Cabbage Patties, known as 'kotlety' in many Slavic cultures, are a creative and delicious take on a classic. Traditionally made with meat, this vegan version uses humble cabbage, savory semolina, and a secret ingredient—aromatic dried mushroom powder—to create patties that are surprisingly tender and packed with flavor. Baked in a rich, tangy tomato sauce, this dish is not just for those observing Lent; it's a wonderfully satisfying meal for anyone seeking a hearty and wholesome plant-based option.

Lenten cabbage patties in tomato sauce.

Cooking: 45 minutes

Quantity: 4 Servings

Per serving

Calories: 109 kcal

Proteins: 3 g

Fats: 1 g

Carbohydrates: 22 g

Ingredients for Lenten Cabbage Patties

• 350 g white cabbage
• 220 g water
• 4 tablespoons mannaya krupa (semolina)
• 3 dried orange-cap bolete mushrooms
• 4 tablespoons breadcrumbs
• salt and pepper to taste
• refined vegetable oil for frying

Ingredients for the Tomato Sauce

• 120 g yellow onion
• 400 g diced canned tomatoes in their own juice
• 1 tablespoon sugar
• 1 teaspoon sweet ground paprika
• 2 tablespoons vegetable oil
• salt to taste

How to Make Lenten Cabbage Patties in Tomato Sauce

Finely shredding the white cabbage.

Massaging the cabbage with salt for a few minutes.

Grinding dried orange-cap bolete mushrooms in a mortar or coffee grinder.

Place the cabbage in a bowl, add 1 teaspoon of salt (level), and massage the cabbage with the salt for several minutes until it starts to release its juice. After this process, the volume of the chopped vegetables will decrease by more than half.

Grind the dried podosinoviki (orange-cap bolete mushrooms) in a mortar and pestle or a coffee grinder. You should end up with a mushroom powder, which, by the way, is great not only for these patties but can also be added to sauces, soups, or used to flavor breadcrumbs.

Pouring semolina into boiling water and stirring until it thickens.

Pour water into a saucepan, salt it, add the mushroom powder, and bring to a boil. Pour the mannaya krupa (semolina) into the boiling water, stirring continuously, and cook until it thickens. Cook the semolina porridge on the mushroom broth for 3-4 minutes, then let it cool.

Adding the cooled semolina to the bowl with cabbage.

Thoroughly mixing the vegetables with semolina.

Shaping the patties and coating them in breadcrumbs.

Thoroughly mix the vegetables with the semolina to create a thick vegetable mixture. This will be enough to make 6-7 patties, each weighing about 100 g.

Shape the patties, coat them in breadcrumbs, and place them on a cutting board.

Frying until golden brown on high heat on both sides.

Pour 2 tablespoons of odorless vegetable oil into a heavy-bottomed skillet and heat it up. Place the cabbage patties in the hot oil and fry on high heat on both sides until golden brown.

Sautéing finely chopped onion until translucent.

Adding diced canned tomatoes with their juice to the sautéed onions.

Placing the fried cabbage patties in an ovenproof baking dish.

Add the diced canned tomatoes with their juice to the sautéed onion. Salt to taste, then add sugar and sweet ground paprika. Bring to a boil and cook the sauce for 5 minutes.

Place the fried cabbage patties in an ovenproof baking dish and pour the tomato sauce over them.

Preheating the oven to 180 degrees Celsius.

Preheat the oven to 180°C (350°F). Place the baking dish in the preheated oven.

Bake for 30 minutes, sprinkle with green onions, dill, or parsley before serving.

Bake for 30 minutes. Sprinkle with green onions, dill, or parsley before serving.