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Week of 3/25/24

Ukrainian Meat Patties (Kotleti)
with dilled cabbage / bulgur

Active: 55 Total: 55
Original GF Paleo Vegetarian
Ukrainian Meat Patties (Kotleti)

These tasty meat patties are homey and satisfying when paired with tender cabbage and a creamy dill sauce. They can be served in a variety of ways, so consider making a double batch to freeze for later.
Smarts: Kotleti are often made with a mixture of ground pork and chicken. We've used ground turkey to get a similar result with just one protein, but feel free to use any type of ground meat.

Tags
Make Ahead, Freezer Friendly
Proteins
Ground meat
Cuisines
Middle Eastern / North African
Save recipe
39

Ingredients

Metric
Servings:
4
Bulgur:
  • Bulgur, uncooked - 3/4 cup
Ukrainian Meat Patties (Kotleti):
  • Onions, medium - 1/2 , about 1/2 cup, finely diced or grated
  • Garlic - 2 cloves , diced
  • Eggs - 1
  • Mayonnaise - 1 Tbsp
  • Paprika - 3/4 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/2 tsp
  • Panko breadcrumbs - 1/2 cup
  • Turkey, ground - 1 lb (sub ground pork or chicken)
  • Oil, cooking - 1 Tbsp
Dilled Cabbage:
  • Cabbage, green - 1 medium head , chopped
  • Onions, medium - 1/2 , chopped
  • Dill, fresh - 1 Tbsp , chopped
  • Butter - 2 Tbsp
Sour Cream-Dill Sauce:
  • Garlic - 1 clove , chopped
  • Dill, fresh - 1 Tbsp , chopped
  • Sour cream - 1/2 cup
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 tsp

Prep

  1. Cook bulgur - (Skip if made ahead for Monday.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil, covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)

  2. Cabbage / Onions (for both meat patties and cabbage) / Garlic (for both meat patties and sauce) - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Form meat patties - In a large mixing bowl, combine eggs, mayonnaise, onions (portion for meat patties), garlic (portion for meat patties), paprika, salt, pepper, and panko. Add ground turkey and mix everything together with your hands until combined (take care not to overmix). Shape into 2” / 5 cm patties, about 3 per serving. (Can be done 1 day ahead)

  4. Dill (for cabbage and sauce) - Prep as directed.

  5. Make Sour Cream-Dill Sauce - In a small bowl, combine garlic (portion for sauce), dill (portion for sauce), sour cream, lemon juice, and mustard. Taste and season with some salt and pepper.

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Make

  1. Place a deep saute pan or skillet with a lid over medium heat and add butter. When butter melts and begins to sizzle, add onions (portion for cabbage) and saute for 2 to 3 minutes to get them started cooking.

  2. Add cabbage to the pan with a big pinch of salt and stir to combine. Reduce heat to low and cover with a lid. Continue cooking until cabbage and onions are tender, 8 to 10 minutes. Stir in dill (portion for cabbage) and season to taste with some salt and pepper. Transfer cabbage and onions to a bowl and cover to keep warm.

  3. Wipe out the pan and place back over medium heat. Add cooking oil and then add meat patties to heated oil.

  4. Cook patties until cooked through and golden brown on both sides, ~5-6 minutes per side. Remove to a paper towel-lined plate.

  5. If bulgur was made ahead, warm it in the microwave.

  6. If you’d like, warm the sauce briefly in the microwave just to take the chill off (20-30 seconds on 50% power should do it).

  7. Serve meat patties with bulgur and cabbage on the side. Spoon sour cream-dill sauce over top of the meat patties and cabbage. Enjoy!

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