Загадка разгадана! Вот как приготовить капусту.
Загадка разгадана! Вот как приготовить капусту. is a medium Russian recipe that serves 4. 350 calories per serving. Recipe by Cookrate - Русский on YouTube.
Prep: 23 min | Cook: 34 min | Total: 1 hr 12 min
Cost: $9.70 total, $2.42 per serving
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
Slice Cabbage
Thinly slice the white cabbage using a chef's knife.
Time: PT5M
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
Drain and Set Aside
Drain the cabbage and transfer it to a mixing bowl.
Time: PT1M
Prep Onions
Peel and finely chop the two onions.
Time: PT3M
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
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
Add Garlic
Stir in the minced garlic and cook for 1 minute until fragrant.
Time: PT1M
Temperature: medium heat
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
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
Shape Patties
Lightly oil your hands with vegetable oil and shape the mixture into 8‑10 round patties about 1 cm thick.
Time: PT5M
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
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
Prep Bell Peppers
While the butter melts, seed and finely chop the red bell pepper, then finely chop the green bell pepper.
Time: PT4M
Sauté Peppers
Add both chopped peppers to the skillet and sauté for 3 minutes until they soften.
Time: PT3M
Temperature: medium heat
Make Roux
Sprinkle 1 tbsp flour over the peppers, stir continuously for 1 minute to form a light roux.
Time: PT1M
Temperature: medium heat
Add Cream
Gradually pour in the heavy cream while whisking, cook for 2 minutes until the sauce thickens.
Time: PT2M
Temperature: medium heat
Season Sauce
Season the sauce with salt, black pepper, sweet paprika and chili flakes. Stir to combine.
Time: PT1M
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
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
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
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Dairy (butter, cream, cheese), Gluten (flour)
Ingredient Substitutions
- Instead of White Cabbage: Savoy cabbage, Napa cabbage
- Instead of Vegetable Oil: Canola oil, Grapeseed oil
- Instead of Onion: Shallots
- Instead of Mushrooms: any edible mushrooms
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Eggs: Flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- Instead of Chili Flakes: Cayenne pepper (¼ tsp)
- Instead of Dried Oregano: Fresh oregano (1 tsp)
- Instead of Butter: Margarine
- Instead of Red Bell Pepper: Roasted red pepper
- Instead of Heavy Cream: Half‑and‑half (will be less thick)
- Instead of Grated Cheese: Parmesan, Vegan cheese
Equipment Needed
- Chef's Knife
- Cutting Board
- Skillet
- Mixing Bowl
- Grater
- Spatula
- Measuring Spoons
Critical Steps — Do Not Skip
- Boiling the cabbage just until tender (do not overcook).
- Forming the patties – ensure the mixture holds together; add extra flour if needed.
- Creating the roux for the sauce – stir continuously to avoid lumps.
- Cooking the sauce to the right thickness before adding cheese.
- Flipping the patties at the right time to achieve a golden crust on both sides.
Chef Tips from the Video
- Use a food processor for quick, uniform chopping of cabbage, onions, and peppers.
- Keep the oil hot but not smoking; this gives the patties a crisp exterior without absorbing excess oil.
- Finish the sauce with a small knob of butter for extra shine and richness.
Troubleshooting
Patties fall apart while frying.
Add an extra tablespoon of flour to the mixture or chill the patties for 10 minutes before frying to firm them up.
Sauce is too thin.
Simmer the sauce a few minutes longer or whisk in a teaspoon of additional flour mixed with cold water.
Sauce develops lumps.
Whisk continuously when adding the flour and cream; if lumps form, pass the sauce through a fine mesh sieve.
Storage
Refrigerator: Store patties and sauce separately in airtight containers for up to 3 days.
Freezer: Patties freeze well for up to 1 month; wrap individually and place in a freezer bag. Sauce can be frozen for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Form the patties and refrigerate them uncovered on a tray; they will firm up and are ready to fry.
- The creamy pepper sauce can be prepared up to a day ahead; reheat gently over low heat, adding a splash of cream if it thickens too much.
Frequently Asked Questions
What is the cultural significance and history of cabbage and mushroom patties in Russian cuisine?
Cabbage and mushroom patties, known as "kapustnye kotlety," have long been a humble, peasant‑origin dish in Russia, providing a cheap yet filling alternative to meat during lean seasons. They reflect the Russian tradition of making the most of root vegetables and forest mushrooms.
What are the traditional regional variations of cabbage and mushroom patties in Russian cuisine?
In Siberia, the patties often include grated carrots and use rye flour, while in the Baltic regions they may be flavored with dill and served with sour cream. Some Ukrainian versions add buckwheat groats for extra texture.
How are cabbage and mushroom patties traditionally served in Russia?
They are typically served hot with a dollop of sour cream or a creamy mushroom sauce, accompanied by rye bread or boiled potatoes. During holidays they may appear as part of a buffet alongside pickled vegetables.
On what occasions or celebrations are cabbage and mushroom patties traditionally associated in Russian culture?
These patties are common at family gatherings, especially during the fasting periods of the Orthodox calendar when meat is avoided. They also appear at countryside picnics and as a comforting winter meal.
How does this cabbage and mushroom patty dish fit into the broader Russian cuisine tradition?
It exemplifies the Russian emphasis on hearty, vegetable‑based comfort foods that can be stretched to feed many. The use of cabbage, mushrooms, and a creamy sauce mirrors other classic Russian dishes like borscht and mushroom julienne.
What are the authentic traditional ingredients for cabbage and mushroom patties versus acceptable substitutes?
Traditionally the recipe uses white cabbage, wild forest mushrooms, rye flour, and eggs. Acceptable modern substitutes include button mushrooms, all‑purpose flour, and butter instead of lard, while keeping the flavor profile similar.
What other Russian dishes pair well with cabbage and mushroom patties?
They pair nicely with traditional Russian side dishes such as buckwheat kasha, mashed potatoes, pickled cucumbers, and a simple beet salad (vinegret). A glass of kefir or a light beet kvass also complements the meal.
What makes cabbage and mushroom patties special or unique in Russian cuisine?
Their uniqueness lies in turning inexpensive, readily available vegetables into a protein‑rich patty that mimics the texture of meat. The combination of a crisp exterior and a tender, flavorful interior is a hallmark of Russian comfort cooking.
What are the most common mistakes to avoid when making cabbage and mushroom patties at home?
Common errors include over‑cooking the cabbage so it becomes mushy, using too little flour which causes the patties to fall apart, and frying at too low a temperature, resulting in soggy patties. Follow the critical steps for proper texture.
Why does this recipe use a roux with flour and butter for the sauce instead of a simple cream reduction?
The roux stabilizes the sauce, preventing it from separating and giving it a velvety body that clings to the patties. A plain cream reduction would be thinner and could curdle when reheated.
Can I make the cabbage and mushroom patties ahead of time and how should I store them?
Yes, shape the patties and keep them uncovered on a tray in the refrigerator for up to 12 hours before frying. Store the cooked patties in an airtight container for up to 3 days, reheating gently in a skillet.
What does the YouTube channel Cookrate - Русский specialize in?
The YouTube channel Cookrate - Русский focuses on simple, home‑cooked Russian recipes, offering step‑by‑step video tutorials that emphasize affordable ingredients and practical cooking tips for everyday cooks.
How does the YouTube channel Cookrate - Русский's approach to Russian cooking differ from other Russian cooking channels?
Cookrate - Русский prioritizes quick, budget‑friendly meals with clear visual instructions, often using everyday kitchen tools, whereas many other Russian channels focus on elaborate, festive dishes or professional techniques.
Last updated: August 19, 2026
