Recipe for making cutlets from fresh cabbage. Cabbage cutlets - the best recipes

On the other hand, well-cooked, hot cabbage cutlets will disappear from the table as quickly as the usual meat cutlets. This is a wonderful dish in its simplicity and “purity of taste.” It is dietary and healthy, nutritious and satisfying at the same time. A nice bonus of this recipe is that cabbage is an all-season vegetable, it is available all year round, and therefore you can cook cabbage cutlets all the time.

If we talk about the taste of white cabbage cutlets, then they will certainly appeal to lovers of stewed cabbage and dishes made from minced cabbage such as pies and dumplings. I highly recommend serving the cutlets with some kind of sauce. In addition to sour cream and tomato sauce, cabbage is suitable for about two hundred other sauces, believe me, and you can experiment with flavors endlessly, each time serving a new dish.

For making cabbage cutlets, cabbage that is not too hard is ideal, then the product will turn out tender and soft. In addition, before preparing the cutlets, the cabbage is chopped and thoroughly kneaded with salt, which makes it even softer. As in the situation with meat cutlets, cabbage cutlets can be additionally stewed in a small amount of water after frying - this secret will give them additional softness.

Cooking time: 40 min. / Output: 8-10 pcs.

Ingredients

• fresh cabbage 500 grams
• onion 1 piece
• chicken egg 1 piece
• wheat flour 2 tbsp. spoons
• Italian or Provencal herbs 0.5 teaspoon
• salt, pepper to taste
• vegetable oil 2-3 tbsp. spoons

Preparation

Chop the cabbage into as thin slices as possible.



Sprinkle the shredded cabbage with salt and knead it thoroughly with your hands, then leave it for 10-15 minutes so that it releases the juice and becomes softer.



Peel and coarsely chop the onion. Place it in the blender bowl.



Chop the onion as finely as possible. You can also chop the onion by hand, but using a blender will make the job much less frustrating.



Add chopped onion to cabbage and stir. Then add herbs, pepper and egg.



Add wheat flour and stir until smooth.



Use your hands to form balls of minced cabbage, then slightly flatten them and place them in a frying pan with heated oil.

Fry the cabbage cutlets until golden brown on both sides. If you want to make the cutlets even more tender, place them in a small saucepan, add 1-1.5 cm of water and let simmer for 5-7 minutes.



Serve the dish hot, topped with sour cream, herbs or some spicy sauce.

We put the necessary vegetables on the countertop - fresh cabbage, carrots, half a large onion, garlic. Peel and wash all vegetables. If you have bell pepper, you can add half of it.

Cut the cabbage into large cubes so that it is easy to chop. Pour them into the blender bowl, cover with a lid and turn on at full power for a few seconds.

Pour the chopped cabbage into the pan, but it should not be pureed, the vegetable should just be finely chopped into pieces. Control the process Open the bowl periodically to avoid porridge.

In the same bowl, chop the onion, carrots and garlic.

Before preparing cabbage cutlets, you need to slightly boil it. Pour milk into the pan. Place on the stove and cook for 5 minutes until the mixture becomes soft.

Using a colander, drain the liquid from the pan so that the cabbage is milk-free. Pour it into the pan again and take it to the balcony to cool.

When this happens, beat in the eggs, add the prepared vegetables, salt, and spices to taste.

Mix all the cabbage mixture. Add flour or semolina.

Mix again, the mass should be a little thick so that the cutlets form well.

Place a frying pan with oil on the stove. Form cutlets with wet hands and roll them in. Fry over medium heat until golden brown.

Place the cutlets on a plate with a napkin to drain excess oil. Appetizing vegetable cutlets are ready

In order to make tasty and tender cutlets, you will need a little time and a budget set of products. For preparation, it is customary to use fresh white cabbage, which is sold in many stores all year round. It is also suitable for salads, side dishes or casseroles.

Useful properties of cabbage

This vegetable contains a large amount of vitamins and microelements necessary for the human body. They have a positive effect on the gastrointestinal tract and strengthen the immune system.

The white cabbage contains a lot of vitamins A, B and C, so by eating cabbage during the cold season, you can prevent the onset of the disease. The microelements in its composition help remove toxins from the body, which means they contribute to weight loss and health improvement.

The simplest recipe for dietary cabbage cutlets with semolina

Cutlets with the addition of semolina are suitable for anyone who wants to lose weight. They require the following Ingredients:

• cabbage head - 1 pc.;
• semolina - 2 tbsp. l.;
• flour - 2 tbsp. l.;
• breadcrumbs;
• corn oil;
• garlic;
• salt, spices and herbs - to taste.

For preparations For a classic version of the dish, proceed as follows:

1. Divide the vegetable into 4 equal parts and place in boiling water for 10 minutes.
2. After this, cool the cabbage and pass through a meat grinder or blender.
3. Bring the resulting mixture to a homogeneous state and squeeze out all the excess liquid so that the base for the vegetarian dish becomes dense.
4. Peel and chop the onion and garlic.
5. Add cereal, flour, finely chopped herbs, seasonings and salt, mix everything thoroughly.
6. Form small balls and press lightly with your hand so that the workpieces remain fluffy.
7. Roll in breadcrumbs and fry in a frying pan.

Serve the cutlets on the table along with lettuce, ready-made side dishes or vegetable slices. This lean dish can be topped with sour cream or any other sauce you like.

To make the dish more dietary, use durum corn or rice flour. Combine PP products to get a low-calorie dish.

How to cook cabbage cutlets: a timeless classic

Healthy and juicy vegetable cutlets will get a new taste and dietary properties if they are cooked not in a frying pan, but in the oven or slow cooker.

To make cutlets, prepare these Components:

• cabbage - 1 head;
• butter - 50 g;
• milk - 200-250 g;
• semolina - 80-100 g;
• eggs - 2 pcs.

Cooking method:

1. Cook cabbage leaves for 10-15 minutes, then finely chop them.
2. Heat the butter and simmer the vegetable mixture in it for 5-8 minutes.
3. Next, add milk, boil everything together and add semolina.
4. Beat the egg into the cooled mixture, then thoroughly knead the minced meat and proceed to forming the pieces.
5. Roll the resulting cutlets in breadcrumbs and place them in an oven preheated at 180 degrees for about half an hour.
6. To diversify the cutlets, you can add cheese, carrots, rice, and potatoes.

Recipe for potato and cabbage cutlets

This dish combines products whose taste will be appreciated by true gourmets.

For cooking required:

• potatoes - 3 pcs.;
• carrots - 2 pcs.;
• a quarter of a head of cabbage;
• onion - 1 pc.;
• flour;
• oil.

If you like the taste of bran, you can add a little to the preparation.

Algorithm preparations cutlets next :

1. Finely chop the cabbage and grate the remaining vegetables.
2. Mix all the chopped vegetables together, salt and add seasonings to taste.
3. Leave for a while to release the juice.
4. Squeeze out excess liquid and add flour, knead the cabbage-carrot dough thoroughly.
5. Forming cutlets. You can roll them in breadcrumbs or chopped oatmeal.
6. Place in a frying pan and fry on both sides until golden brown.

If you fermented cabbage, you can make a similar dish from it. These fermented cutlets have an unusual taste and delicate texture.

The best vegetable cutlets: recipe with semolina in the oven

Thanks to semolina, the cutlets turn out incredibly crispy and soft, they can be eaten even cold, and the recipe for the oven is even simpler than for frying in a pan.

Required ingredients:

• cabbage - 800 g;
• eggs - 2 pcs.;
• onion - 1 pc.;
• semolina - 2 tsp;
• milk - 250 ml.

Preparing them is not difficult: grind all the ingredients in a blender, add salt and spices. Form cutlets and bake in the oven at 180°C.

Simple vegetable preparations without semolina and eggs can also make a delicious dish. The only rule is that if you remove eggs, be sure to add cereal, and vice versa.

Step-by-step recipe for making cauliflower cutlets

For variety, you can replace regular white cabbage with cauliflower or broccoli. You can add pickled vegetables to aromatic and satisfying vegetable dishes.

Products for cooking cauliflower cutlets:

• head of cabbage - 1 pc.;
• eggs - 2 pcs.;
• onion - 1 pc.;
• flour - 4 tbsp. l.

The cooking method is also quite simple: first, chop all the vegetable ingredients for the preparation, and then mix all the components of the dish. Form cutlets and fry on both sides in a frying pan.

Your kids will surely love this cabbage-apple treat. It is made in the same way, adding mashed apple to the mixture. Fry in a frying pan and serve with sour cream.

Cutlets with minced meat

Any type of meat is used for such cutlets. Ground into minced meat, they are mixed with cabbage, flour and other ingredients. They can be cooked in a frying pan, steamed, in the oven or in a slow cooker. Experiment by making chicken, fish cakes or turkey treats. Prepare according to our original recipe.

Cabbage cutlets with minced meat in tomato sauce

Ingredients:

• cabbage - 500 g;
• chicken egg - 1 pc.;
• minced meat to your taste - 500 g;
• salt, spices - to taste;
• tomato paste - 4 tbsp. l. ;
• water - 200 ml;
• garlic - 2 cloves;
• bulb;
• breadcrumbs - by eye.

Cooking steps:

1. Chop the cabbage.
2. To it add finely chopped onion and garlic, minced meat, salt, and spices.
3. Beat in the egg and mix the mixture.
4. Next, we make cutlets, bread them and fry until half cooked.
5. Then place the cutlets in a saucepan or high-walled frying pan and pour in tomato sauce (tomato paste diluted with water).
6. Place on low heat until it boils.
7. Then reduce the heat and simmer for another 10-15 minutes.

We serve this dish with mashed potatoes, pasta or porridge as a side dish.

To feel light after a hearty lunch, choose chicken breast for minced meat. A if you want something richer, then take the pork. Cook for dinner beef dishes and cabbage to please the whole family with juicy cutlets with crispy crust and spicy spices.

Almost all of these dishes are called lazy, because to prepare them it is enough to chop the preparation, then fry the cutlets. Minimum hassle, and delicious dishes are already on your table.

Bon appetit!

Lenten cabbage cutlets are so simple by definition - after all, there is not a single animal product in this dish. Except that sometimes a chicken egg is added to the “minced meat”. But this is not an essential ingredient, and those observing fast can always refuse it.

Let's look at recipes with photos that show in detail how to prepare lean cabbage cutlets.

This dish is very tasty and extremely simple:

1. Preparation will take no more than an hour, and no special effort is required.
2. Calorie content per 100 g (2 medium or 1 large cutlet) is no more than 125 kcal (this includes butter and semolina, which are also involved in cooking).

Products:

• 1 head of cabbage weighing approximately 1 kg;
• half a glass of semolina or flour;
• 1 onion;
• 2-3 large spoons of breadcrumbs;
• 2 cloves of garlic and a sprig of dill - optional;
• 2-3 large spoons of vegetable oil for frying;

How to cook: step by step procedure

Step 1. Take white cabbage, wash the head, remove the top leaves and stalk, cut into 5-6 semicircles. Cook in salted water until it boils, then immediately turn on the heat.

Step 2. Drain all the water through a colander and grind the leaves in a meat grinder.

Step 3. Grate the onion on the finest grater and pass the garlic cloves through a crush.

Step 4. Dill or any other greens also need to be chopped as finely as possible.

Step 5. Mix all these components together and add to the cooled “minced meat”.

Step 6. Now add flour or semolina.

Step 7 You need to mix everything very thoroughly - in the end the consistency of the “minced meat” will be exactly the same as for regular cutlets. It can be denser, but definitely not smaller.

Step 8 We form our lean cabbage cutlets and bread them in breadcrumbs.

Step 9 Fry the cutlets over high heat for 3-5 minutes on each side. A pleasant blush appears, which means everything is ready.

Lenten cabbage cutlets: the most delicious recipe with photos

If you say “cabbage with rolled oats,” you might think that the porridge in this combination should serve as a side dish. This is a possible, but not the only option. Oatmeal can be added directly to the minced meat - it is incredibly tasty, healthy and satisfying.

And it’s interesting to cook: the feeling of novelty certainly lifts your spirits. What do you need to cook lean cabbage cutlets with rolled oats?

Products:

• cabbage - quarter of a head of cabbage (300 g);
• 3 tablespoons of rolled oatmeal flakes (aka oatmeal);
• onions, carrots and potatoes - 1 piece each;
• vegetable oil for frying – 2 tablespoons;
• breadcrumbs - 3 large spoons;
• herbs, salt, cumin and other spices - at your discretion.

Recipe:

Step 1. First of all, let's put the potatoes to boil - you can in their skins, peel them later. Then wash the cabbage and cut into any pieces. Boil the cabbage for 15 minutes in salted water. Another option is to put the cabbage in the microwave for 3 minutes (turn it on at the most powerful setting).

Step 2. Drain the water and grind the cabbage in a meat grinder (you can also use a blender).

Step 3. Meanwhile, finely chop the onion, grate the carrots and fry them together until soft.

Step 4. Mix all the ingredients together - potatoes, onions and carrots, minced cabbage, rolled oats, finely chopped garlic and herbs. Add salt and all seasonings. All that remains is to let the mixture brew for 20-30 minutes.

Step 5. Well, now we form lean cabbage cutlets, bread them and fry them in hot oil.

You can serve lean cutlets with cabbage with sour cream. But we are fasting, so it is better to abstain from this supplement. In addition, the dish turns out really tasty without them. And you don’t need any side dish - these lean cabbage cutlets are self-sufficient.

Lean cabbage cutlets in the oven - recipe step by step

And this recipe for lean cabbage cutlets with photos is somewhat different from all the others. This time we will no longer pre-cook the cabbage or put it in the microwave. Instead, we will cook the shaped and breaded cabbage cutlets in the oven.

Ingredients:

• head of cabbage 1 kg;
• 1 onion;
• 2 tablespoons of semolina;
• salt and spices - at your discretion.

Sequence of actions step by step

Step 1. First, we turn the cabbage into pulp - to do this, you need to cut it into small pieces and grind it in a meat grinder twice. Drain all excess liquid through a colander and stir the minced cabbage a little.

Step 2. Add flour to cabbage and stir. If desired, you can also add bran - by the way, they can also replace semolina.

Step 3. We form our lean cutlets and place them on a baking sheet. Pre-lubricate it with a small amount of any vegetable oil.

Step 4. Meanwhile, preheat the oven to maximum (220-240 o C) and bake the cutlets for 20 minutes. As soon as a pleasant blush appears, it means everything is ready.

Step 5. Since this is a lean dish, we serve cabbage cutlets with vegetables. You can also serve them with buckwheat or pasta.

Well, for those who do not fast, we can recommend flavoring the cabbage cutlets with sour cream.

The description of the best recipes for making lean cabbage cutlets shows that the cabbage itself is fundamentally important in this dish, as well as semolina and breadcrumbs. By the way, semolina can be replaced with an egg if desired, but this is already a non-lenten option.

It is these components that give the minced meat the correct consistency, so that the products do not fall apart. Breadcrumbs also create a nice crispy crust. As for the rest of the additions, you can take them according to your taste and discretion.

Bon appetit!

A recipe for cabbage cutlets for lovers of culinary tricks with vegetables. And for those who like to prepare a mountain of food by spending “three pennies” on groceries. Cabbage cutlets come out remarkably cheap and not the least bit angry. Soft, pleasant, somewhat subtly reminiscent of the delicious cabbage filling from grandma’s pies. I remember I always wanted more filling and less dough. Well, this is exactly the case, lots and lots of delicious cabbage, and even in a crispy crust of fried crackers. I really hope that you will like these cabbage cutlets, the recipe with step-by-step photos is very simple. No semolina, but one egg is a must. It will glue the cabbage mass together well and improve the taste of the cutlets.

Ingredients:

• 1/3 medium sized cabbage
• 1 egg
• 5 tbsp. flour
• 5 tbsp. breadcrumbs
• 1 tbsp. salt
• a pinch of ground pepper
• 50 ml sunflower oil

Step-by-step recipe for cabbage cutlets

Before you start cooking cabbage cutlets, put a pan half filled with water on the fire.

Chop about a third of a medium head of cabbage into several pieces.

Cabbage cutlets are prepared not from raw cabbage (although such options are not excluded), but from pre-boiled cabbage. Therefore, we put the cabbage in salted boiling water and cook it for 15 minutes.

Then drain the water and let the cabbage cool slightly.

Next we need a meat grinder. This is the easiest way to turn boiled cabbage into a kind of minced meat. You can use a blender, but its bowl does not have enough volume. So, grind the cabbage and get minced cabbage.

Here you can clearly see what the minced meat looks like.

Add the egg and flour to the ground cabbage, do not forget to salt and lightly pepper the minced meat.

Mix all the ingredients. It should be noted that the minced meat will turn out a little liquid, don’t let this bother you. Don't correct the situation by adding more flour. There is a great way to cope with such stuffing. For this we need two tablespoons. With one we scoop up a portion of minced meat, and with the other we help form the cutlets. Just transfer the minced meat from spoon to spoon.

Roll the cabbage cutlet in breadcrumbs, carefully placing it in a plate with breadcrumbs. After the breadcrumbs cover the entire surface of the cutlet, you can pick it up and adjust the shape.

Fry the prepared cabbage cutlets in a hot frying pan with the addition of sunflower oil. 2-3 minutes on each side, until golden brown and crispy.

Serve ready-made cabbage cutlets with sour cream and herbs. An excellent dish for a fasting day!