Items needed and amounts for 6 servings:

 

1kg white cabbage
100g bread
50ml milk
100g oil (fat)
20g dill
3 eggs
20g parsley leaves
15g salt
60g cream

 

Preparation:

 

Wash the cabbage in cold water until is clean. Cut the dill and parsley into very thin pieces. Put the cabbage, the minced dill and parsley and add salt to the water. Drain in a colander. Make a mixture from breadcrumbs soaked in milk, eggs, salt and pepper and the small cut cabbage. 

 

Minced croquettes are made the size of a half of hand and are fried into hot fat (oil).

 

In the end they are sprinkled with cream or with tomato sauce if you prefer the taste.

 

 

 

 

Bibliography
Gourmet literary album - Bucharest 1982
Gourmet literary album  Bucharest 1972
Cookbook - Didi Balmez,Technical Publishing, Bucharest 1978
Cookbook - Bucharest 1960