Загадка разгадана! Вот как приготовить капусту.

Ingredients

• 500 g White Cabbage (thinly sliced)
• 3 tbsp Vegetable Oil (neutral oil such as sunflower or canola)
• 2 medium Onion (peeled and finely chopped)
• 200 g Mushrooms (cleaned and finely chopped (button or cremini))
• 3 pieces Garlic Cloves (peeled and minced)
• 4 tbsp All-Purpose Flour (divided: 3 tbsp for patties, 1 tbsp for sauce)
• 2 large Eggs (beaten)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Sweet Paprika
• 0.5 tsp Chili Flakes (adjust to taste)
• 0.5 tsp Dried Oregano
• 2 tbsp Butter (cut into cubes)
• 1 medium Red Bell Pepper (seeded and finely chopped)
• 1 medium Green Bell Pepper (finely chopped)
• 200 ml Heavy Cream (35% fat)
• 100 g Grated Cheese (cheddar, mozzarella or a mix, shredded)

Instructions

1. Slice Cabbage

   Thinly slice the white cabbage using a chef's knife.

   Time: PT5M

2. Parboil Cabbage

   Place the sliced cabbage in a skillet with enough water to cover, bring to a boil and cook for about 5 minutes until just tender.

   Time: PT5M

   Temperature: medium heat

3. Drain and Set Aside

   Drain the cabbage and transfer it to a mixing bowl.

   Time: PT1M

4. Prep Onions

   Peel and finely chop the two onions.

   Time: PT3M

5. Sauté Onions

   Heat 1 tbsp vegetable oil in the skillet over medium heat, add the onions and sauté for 5 minutes until translucent.

   Time: PT5M

   Temperature: medium heat

6. Add Mushrooms

   Add the finely chopped mushrooms to the onions and cook for 3 minutes until they release their moisture and soften.

   Time: PT3M

   Temperature: medium heat

7. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

8. Season the Veggie Mix

   Season with a pinch of salt and pepper, mix well, then transfer the mixture to the bowl with the cabbage.

   Time: PT1M

9. Combine Patty Ingredients

   To the bowl add 3 tbsp flour, the beaten eggs, 1 tsp salt, ½ tsp black pepper, 1 tsp sweet paprika, ½ tsp chili flakes and ½ tsp dried oregano. Mix until a cohesive batter forms.

   Time: PT3M

10. Shape Patties

    Lightly oil your hands with vegetable oil and shape the mixture into 8‑10 round patties about 1 cm thick.

    Time: PT5M

11. Fry First Side

    Heat a thin layer of vegetable oil in the skillet over medium heat and fry the patties for 5 minutes on the first side, until golden brown.

    Time: PT5M

    Temperature: medium heat

12. Melt Butter for Sauce

    In the same skillet melt the butter cubes, then add a minced garlic clove and sauté for 2 minutes.

    Time: PT2M

    Temperature: medium heat

13. Prep Bell Peppers

    While the butter melts, seed and finely chop the red bell pepper, then finely chop the green bell pepper.

    Time: PT4M

14. Sauté Peppers

    Add both chopped peppers to the skillet and sauté for 3 minutes until they soften.

    Time: PT3M

    Temperature: medium heat

15. Make Roux

    Sprinkle 1 tbsp flour over the peppers, stir continuously for 1 minute to form a light roux.

    Time: PT1M

    Temperature: medium heat

16. Add Cream

    Gradually pour in the heavy cream while whisking, cook for 2 minutes until the sauce thickens.

    Time: PT2M

    Temperature: medium heat

17. Season Sauce

    Season the sauce with salt, black pepper, sweet paprika and chili flakes. Stir to combine.

    Time: PT1M

18. Add Cheese

    Stir in the grated cheese and continue cooking for 2 minutes until fully melted and the sauce is smooth.

    Time: PT2M

    Temperature: medium heat

19. Fry Second Side

    Flip the partially cooked patties and fry the other side for another 5 minutes until cooked through and golden.

    Time: PT5M

    Temperature: medium heat

20. Serve

    Plate the cabbage‑mushroom patties and spoon the creamy pepper sauce over them. Serve hot.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

22 g

Fiber

4 g