½ cup wheat cream
½ medium cabbage head
2 large onion
3-4 garlic cloves
2-3 tbsp flour + 4-5 tbsp flour for breading
Salt and spices on your taste
Vegetable oil for frying
7 oz (200 g) sour cream
2-3 oz (70-100 g) greens
Salt on your taste
Pour a cold water into a cup with a cream of wheat, just to cover the cream of wheat .
Set aside for 15-12 minutes.
Shred (or chop) a cabbage.
Peel onions, and chop thinly.
Press a garlic.
In a large bowl, stir the cabbage, onions, cream of wheat, garlic, a flour, and spices together.
Stir very well.
Place in a fridge for 15-20 minutes.
Pre-heat a skillet with 2 tbsp a vegetable oil.
Shape cutlets, bread with flour, and fry on a low heating, until a golden crust on both sides.
Meanwhile, make a sauce.
Chop fresh greens: spring onions, parsley, etc.
Whip a sour cream, add greens and a salt, and whip for about 3-4 minutes.
Serve each cutlet with 1 tbsp the sauce.