Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, ground meat cutlets juicy with cabbage and pork. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Ground Meat Cutlets Juicy with Cabbage and Pork is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Ground Meat Cutlets Juicy with Cabbage and Pork is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have ground meat cutlets juicy with cabbage and pork using 15 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Ground Meat Cutlets Juicy with Cabbage and Pork:

1. Make ready Filling for the ground meat cutlets
2. Make ready 400 grams Ground pork (Beef/pork mixed ground meat is ok as well)
3. Get 1/4 to 1/2 head Cabbage
4. Make ready 1/4 Onion
5. Get 2 tbsp ★Japanese Worcestershire-style sauce
6. Get 1/2 tsp ★Salt and pepper
7. Get 1 tbsp ★ Panko
8. Make ready 1 ★Egg
9. Make ready 2 tbsp ★Katakuriko
10. Take 1/2 to 1 tablespoon Salt
11. Make ready The coating:
12. Make ready 100 ml ☆White flour
13. Prepare 1 ☆Egg
14. Make ready 80 ml ☆Water
15. Take 1 Panko

Instructions to make Ground Meat Cutlets Juicy with Cabbage and Pork:

1. Prepare the ingredients. Even if the cabbage is big or small, it won't be a problem.
2. Finely shred the cabbage, and roughly chop.
3. Mince the onion.
4. Combine the cabbage and onion, and rub with salt.
5. For the amount of salt, adjust according to the following: 1/2 teaspoon for 1/4 (200 g) of cabbage, or a little over 1 teaspoon for 1/2 (400 g) of cabbage.
6. Add the ingredients from ★ to the ground meat and mix well until it starts to get sticky.
7. Add cabbage and onion to the meat and knead well.
8. Roll the filling into ball-shaped cutlets. They tend to flatten as you apply coating, so it's great if you can keep them ball-shaped at this point.
9. In a bowl, add the ingredients from ☆ (white flour and egg) and mix. Gradually add water and mix well until there are no lumps.
10. Dip the cutlets from Step 8 into the batter from Step 9, and coat with panko.
11. Deep-fry in oil until golden brown. The filling is soft, so try not to touch them until the coating starts to brown. Once they start to brown, flip them over.
12. The meat juice will evaporate if you fry them for too long, so once they turn golden brown, cook through in residual heat. Let them sit for a bit once fried.
13. It's filled with plenty of cabbage.
14. Freshly fried cutlets are so hot and juicy, they're irresistible. The sweetness of the onion and juiciness of the cabbage helps so.
15. It's tasty even by itself, but I recommend eating with a sauce made with ketchup and semi-sweet Japanese Worcestershire-style sauce.
16. When heating for the next day, it'll retain it's crispy coating and juicy meat if you do so in a toaster oven.
17. I also recommend making this into a meat cutlet sandwich with lettuce.
18. The nutritional content is 290 calories and 3.5 g salt per serving.

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