White cabbage cutlets with semolina

Lenten cabbage cutlets are a healthy and satisfying dish during a diet or fasting. There are many recipes for this meat-free dish. They are prepared from broccoli, cauliflower, Chinese cabbage, sauerkraut; with semolina, buckwheat, millet, potatoes, carrots, apples, etc.

Lenten cutlets are fried in a frying pan, baked in the oven and boiled in a double boiler or slow cooker. Since Lenten recipes do not contain meat or eggs, they are best fried or baked in the oven.

Cutlets cooked in a double boiler are suitable for those who follow a strict diet for health reasons. Without meat, such dishes have a unique taste. However, if you are not fasting, you can add minced meat to the recipe for steamed products.

Lenten cabbage cutlets with semolina without meat

Yield: 10-12 cutlets.

Recipe:

• 720 g white cabbage;
• 2 tbsp. l. starch;
• 2 pcs. Luke;
• 4-5 tbsp. l. semolina;
• 1 tsp. salt;
• 35 g butter.

Preparation:

1. The cabbage is finely chopped, then dipped in boiling water and cooked from the moment of boiling for 7-10 minutes until half cooked.
2. Winter vegetables are cooked a little longer.
3. The onion is chopped, then fried in butter until golden brown. Place the cabbage preparations in a colander, allow the water to drain and cool slightly, and then squeeze out excess moisture.
4. Cabbage is mixed with onion, starch, semolina and salt. Then season to taste with spices and herbs.
5. Greens can be used dry or fresh. All ingredients are mixed and left to stand for 10 minutes to allow the semolina to swell.
6. If the minced meat turns out watery, add a couple more tablespoons of semolina.
7. Then cutlets are formed. Using a tablespoon, the minced meat is transferred into the palm of your hand and transferred from one hand to the other, creating a round or oval shape.
8. They are fried in heated vegetable oil on both sides until golden brown and crispy.
9. The second side is fried covered over medium heat. Then put it on a plate and serve it with sour cream or sauces.

Cabbage cutlets are consumed not only hot, but also cold.

Classic cabbage cutlets with egg

Many people are interested in how to make such cutlets without flour and semolina. It's no secret that these products add extra calories to the dish. As an option, you can use oat bran.

Products:

• half a head of cabbage;
• egg;
• bulb;
• clove of garlic;
• 2 tbsp. l. oat bran;
• breading, salt, pepper, butter.

There is nothing complicated in preparation:

1. Cut the head of cabbage into large pieces and simmer in a small amount of water. Drain and cool.
2. Grind with a blender until fine minced meat.
3. Add chopped onion, egg, bran and other ingredients. Mix.
4. You can use breadcrumbs in two ways. The first is to add a small amount of them to the already prepared mass and immediately form cutlets. The second is to make blanks with wet hands and roll them in breadcrumbs.
5. Fry the prepared products over medium heat.

To make the dish healthy, it is best to cook it not in a frying pan, but in the oven. Of course, in this case you won’t get a golden crispy crust, but the cutlets will be less high in calories and very healthy. To prevent the preparations from falling apart, you can use this trick: do not mold the cutlets with your hands and place them on a baking sheet, but fill small silicone muffin molds with cabbage mixture. The optimal cooking time is 20 minutes. Such products will definitely not fall apart, will not blur, and besides, they can be easily taken out and beautifully placed on a plate.

The dish is best served with sour cream, cold or hot. Those who like to experiment can try a combination of cabbage cutlets with garlic or tomato sauce.

Lean broccoli and potato cutlets

This dish is prepared from boiled vegetables. It is also called bits. It is suitable for vegetarians and fasting believers.

Recipe Ingredients:

• 450 g broccoli;
• 400 g potatoes;
• 10 g dill;
• Salt, spices to taste;
• 1 tbsp. breadcrumbs;
• 110 ml vegetable oil.

Preparation:

The potatoes are peeled, cut into pieces and boiled in water until tender. Then the water is drained and thick mashed potatoes are prepared.

Broccoli is known for its rich content of vitamins and minerals. For people it is a natural first aid kit. It needs to be boiled properly, but in such a way as to preserve as many useful substances as possible.

Place a pan of water on the fire and bring to a boil.

Broccoli is divided into inflorescences, washed in cold water, then placed in boiling water and cooked for 5-7 minutes from the moment the liquid boils. There is no need to salt it, since salt is added to the minced meat itself.

Then the water is drained and the broccoli is crushed in a blender and then combined with mashed potatoes.

If the minced meat is not thick, add a little semolina or flour. Spices and chopped dill are added to it. Mix everything well.

Meatballs are made from minced vegetables and fried in sunflower oil in a frying pan on both sides. There is no need to fry the meatballs too much, since the ingredients in the recipe are boiled.

With semolina

This dish is quite difficult to prepare, but its taste is worth it.

You will need:

• Cabbage – 700 g.
• Onion – 2 heads.
• Eggs – 2 pieces.
• Semolina – 5 tablespoons.
• Garlic – 3 cloves.
• Butter – 2 tablespoons.
• Sunflower oil – 100 ml.
• Salt and seasonings - as much as you like.
• Greens - the same.

Cooking method:

1. Finely chop the cabbage, boil in boiling water for 10 minutes, drain in a colander and squeeze out the remaining water.
2. Finely chop the onion and sauté in a mixture of vegetable and butter, then cool.
3. Cabbage is mixed in a bowl with onions, eggs, herbs, semolina, grated (or crushed) garlic are added. Pepper, salt and other seasonings are added as desired.
4. Leave the mixture for 20 minutes for the semolina to swell, then form cutlets and fry in oil.

Lean sauerkraut cutlets with potatoes

Cutlets with boiled potatoes and sauerkraut are no less tasty.

Compound:

• 410 g sauerkraut;
• 1 kg of potatoes;
• 1 PC. onions;
• breadcrumbs;
• 1 tsp. khmeli-suneli;
• salt to taste.

Cooking method:

1. The potatoes are boiled in water until completely cooked, after which the water is drained and the potatoes are pounded until pureed.
2. Excess juice is squeezed out of the cabbage.
3. The onion is chopped into cubes and fried until golden brown in a frying pan. Then add the cabbage and cook until done. At the end salt and spices are added. The mixture is stirred and cooled.
4. The cabbage filling with potatoes is mixed, chopped greens are added.
5. Form cutlets with wet hands, bread them in breadcrumbs and fry in a frying pan until cooked on both sides.

The finished dish is served hot with any side dish or vegetable salad.

Chicken cutlets with white cabbage: recipe with photos

Chicken cutlets are a hearty homemade dish that can be varied with vegetable fillers. Add potatoes, cabbage, pumpkin or carrots and get different flavors from the same recipe. I offer a simple recipe for chicken fillet cutlets with cabbage. It is especially tasty with young white cabbage, with its loose and juicy leaves. The cutlets can be fried in a frying pan or baked in the oven under a cheese crust. What we need for cutlets:

• chicken fillet – 1 pc.;
• cabbage – 200 g;
• onions – 0.5 pcs.;
• garlic – 2 cloves;
• egg – 1 pc.;
• vegetable oil – 2 tbsp;
• paprika – 1 tsp;
• hops-suneli – 1 tsp;
• semolina – 1.5 -2 tbsp;
• flour – 3 tbsp;
• salt pepper.

Quantity: 5 servings

Cooking time: 30 min.

How to cook chicken cutlets with cabbage

1. Remove the top leaves of the cabbage and cut it randomly into small pieces. Place the cabbage in a blender bowl.
2. Add chopped onion, peeled garlic. Grind the vegetable mass.
3. Trim chicken fillet from fat. Cut into pieces and chop similarly.
4. Place the meat and vegetable mixture in a bowl to mix the minced meat.
5. Add salt, pepper, spices and egg. Mix.
6. Add semolina, mix and leave the minced meat for 10 minutes at room temperature for the semolina to swell.
7. With wet hands or a spoon, form cutlets and roll in flour.
8. Place the products in a frying pan heated with oil, fry on both sides until golden brown.
9. Cover the pan with a lid, reduce heat to low, and cook for 5-6 minutes.

Place the finished cutlets on a plate, garnish with herbs and sliced ​​fresh cucumber. These cutlets can be complemented with any side dish, served with tomato or sour cream sauce. The dish is perfect for a late dinner; you can take the cutlets with you on the road or on a picnic.

Millet cutlets

Compound:

• 1 tbsp. millet cereals;
• 200 g cabbage;
• 10 g dill;
• 1 PC. sweet pepper;
• 1 PC. onions;
• 2 cloves of garlic;
• 2 tbsp. l. potato starch;
• breadcrumbs;
• spices and salt to taste.

Step-by-step preparation:

Millet cereals are washed under running water. Then pour into a saucepan, pour in 3 cups of cold water and cook until tender with the lid closed over low heat. Then the millet is cooled.

Cabbage is cut into pieces. Together with other vegetables, they are passed through a meat grinder or blender.

The resulting minced vegetables are mixed with millet.

Then salt, spices, and chopped dill are added, after which it is stirred and small cakes are formed. They are fried until cooked in a frying pan on both sides.

Cabbage cutlets

Information

For them, we will grind the cabbage in a meat grinder, and then fry cutlets from this mass with the addition of flour and eggs. You can see how this is done below. Cut part of the cabbage into several large pieces.

Cuisine: Homemade. Sweet, well done! I've never made cabbage cutlets, I'll save your recipe in case I decide to make them. I also decided to make these cutlets for the first time, there’s just a lot of cabbage in the refrigerator.

Bring water to a boil in a large saucepan and add cabbage to it. We wait for the boil to resume and cook for 15 minutes. Then drain the water and place the cabbage in a colander to remove any remaining water. We are waiting for it to cool down a little so that we can handle it with our hands.

Keywords

Pass it through a meat grinder. If you get a lot of liquid, it is better to drain it by lightly squeezing the cabbage with your hands, otherwise it will be problematic to collect the cabbage mass into cutlets.

Place flour in a bowl with ground cabbage, break eggs, salt and pepper to taste. By the way, pepper feels very good here. Mix well and start making cutlets.

Home Quick kitchen Main courses Cutlets Step-by-step recipe for making cabbage cutlets. What if you want to go on a diet and your husband wants to have lunch? Or perhaps you are fasting, but your family insists on cutlets? These cutlets are made very quickly from fresh cabbage. Well, have you already been inspired to cook wonderful cabbage cutlets?

The mass is delicate and does not hold its shape well, so it is impossible to take it with your hands; you definitely need a tablespoon and crackers. Take a full heaping tablespoon of cabbage mass and place it on the breadcrumbs.

Sprinkle the breading on top and now you can carefully pick it up, give it a more accurate shape and put it on a cutting board to wait in the wings

Cauliflower and oatmeal

Cauliflower cutlets are in great demand. Before minced meat is prepared from it, it is subjected to heat treatment. It is boiled or fried. Some housewives manage to make minced meat from raw cabbage, but then the cutlets will have to cook longer.

In this recipe, the dish is prepared with oatmeal. It is especially useful for those who are on a diet. Cabbage cutlets are fried in a frying pan. If you cannot eat fried foods, you can cook it in a steamer.

Compound:

• 300 g cauliflower;
• 1 PC. bulbs;
• 0.5 cups oatmeal;
• 2 tbsp. l. flour;
• salt;
• any spices;
• breadcrumbs;
• dill greens.