Ground Meat Cutlets Juicy with Cabbage and Pork

Name: Ground Meat Cutlets Juicy with Cabbage and Pork
Yield: 5 servings
Cuisine: American
Ingredients: 400 grams Ground pork (Beef/pork mixed ground meat is ok as well); 1/4 to 1/2 head Cabbage; 1/4 Onion; 2 tbsp ★Japanese Worcestershire-style sauce; 1/2 tsp ★Salt and pepper; 1 tbsp ★ Panko; 1 ★Egg; 2 tbsp ★Katakuriko; 1/2 to 1 tablespoon Salt; 100 ml ☆White flour; 1 ☆Egg; 80 ml ☆Water; 1 Panko

cookpad.japan @cookpad_jp

I enhanced the heartiness of the meat by putting lots of cabbage inside I discovered it to be more juicy and delicious this way. This is made with affordable ingredients that's very satisfying taste and heartiness. It's my family's favorite dish. When I reheated this and served it to my husband who came home late, he was amazed at how juicy and delicious they still were.

The little bit of onion mixed in is the source of the slight sweetness and the juicy tastiness! Since the batter is liquid, the key is to coat the meat after shaping it into a ball instead of flattening it.

Don't rub in the cabbage and onion too much, but just roughly toss with salt. Following the described steps, the key is to mix with the meat immediately. Recipe by cocorarara

cookpad.japan @cookpad_jp

Don't rub in the cabbage and onion too much, but just roughly toss with salt. Following the described steps, the key is to mix with the meat immediately. Recipe by cocorarara

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Ingredients

5 servings

Filling for the ground meat cutlets
400 gramsGround pork (Beef/pork mixed ground meat is ok as well)
1/4to 1/2 head Cabbage
1/4Onion
2 tbsp★Japanese Worcestershire-style sauce
1/2 tsp★Salt and pepper
1 tbsp★ Panko
1★Egg
2 tbsp★Katakuriko
1/2to 1 tablespoon Salt
The coating:
100 ml☆White flour
1☆Egg
80 ml☆Water
1Panko

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Steps

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.