Pork Cutlets with Cabbage and Creamy Garlic–Carrot Sauce

1. Finely chop the cabbage and onion, pour boiling water over them, and let sit for a few minutes. Drain the water and allow the vegetables to cool.

2. In a large bowl, combine the ground pork, eggs, semolina, spices, and the cooled cabbage-onion mixture. Mix thoroughly by hand until the mixture is even and holds together well.

3. With wet hands, shape the mixture into round cutlets. Wetting your hands prevents the mixture from sticking.

4. Heat oil in a skillet over medium heat. Place the cutlets in the pan and fry on both sides until golden brown – about 8–10 minutes, depending on their size.

While the cutlets are cooking, prepare the sauce:

5. Grate the carrot finely and mince the garlic.

6. In a saucepan, melt the butter, add the carrot and garlic, and sauté for about 3 minutes, until the vegetables are soft.

7. Stir in the flour and cook for another minute, mixing constantly, to remove the raw flour taste.

8. Gradually pour in the milk, whisking constantly to avoid lumps. The sauce should thicken evenly into a smooth, creamy consistency.

9. Season with salt, pepper, and chopped dill. The sauce should be creamy but not too runny.

Serving

10. Serve the cutlets topped with the carrot–garlic sauce (I always pour the sauce directly over the cutlets – my family loves it that way!). These pair wonderfully with mashed potatoes, rice, or pickled cucumbers.

Chef’s Tip

For extra juicy cutlets, you can substitute part of the pork with ground chicken or turkey – they’ll be lighter but still flavorful. Also, let the cooked cutlets rest covered for a few minutes before serving – this helps lock in the moisture and enhances the aroma.