Cabbage cutlets in a slow cooker are obtained with a crispy crust, in the middle of a juicy and tender content.
If the dish is served with sour cream, then you won’t come off at all.


  • White cabbage – 1/3 of a medium fork;

  • Flour – 2 table.
    spoons (with a small slide);

  • Eggs – 2 pcs;

  • Hard cheese – 100 gr;

  • Breadcrumbs;

  • Vegetable oil for frying – 2/3 cup;

  • Salt – to taste.


We rub the cabbage on a coarse grater, or if possible, grind it on a food processor, but in this case I prefer a grater.
Forgot to warn.
Salt, in this recipe, is added last and a little, otherwise the cabbage begins to release a lot of juice.

Add eggs, grated cheese, flour to the grated cabbage and mix well.
We turn on the slow cooker to the “Frying” mode, pour vegetable oil, more and warm it up until a characteristic smell of heated oil appears.

While the slow cooker is warming up, add salt, but a little, keep in mind that the cheese is already salty, mix thoroughly, form koloboks with your hands and, rolling in breadcrumbs, give the shape of cutlets.

It is better to transfer to a slow cooker for frying with a spatula, the cutlets are very tender.

Fry for 5-7 minutes until golden brown with the multicooker lid open, then turn over and close the lid.
Fry on the second side for no more than 5 minutes.
Serve with sour cream, but even without sour cream it is very tasty.
Enjoy your meal.