A very easy dish to prepare. There was no semolina at hand, so I had to take ordinary flour - it turned out to be no worse, but even better and tastier. Try it!
A very simple recipe for cabbage cutlets. Grate cabbage and carrots, add flour, eggs and spices, mix well. Form cutlets from minced meat and fry in a pan until blush. Serve with sour cream or tomato sauce. Bon Appetit!
Servings: 4
A simple recipe for cabbage cutlets without semolina home cooking step by step with photo. Easy to cook at home in 30 minutes. Contains only 44 kilocalories. Author's recipe for home cooking.
- Preparation time: 16 minutes
- Cooking time: 30 minutes
- Amount of calories: 44 kilocalories
- Servings: 4 servings
- Reason: For lunch
- Complexity: simple recipe
- National cuisine: home kitchen
- Dish type: Hot dishes, Meatballs
- Features: Diet Food Recipe
Ingredients for four servings
- Cabbage - 500 Grams
- Eggs - 2 Pieces
- Carrots - 0.5 pieces
- Flour - 1.5 Art. spoons
- Salt, pepper - to taste
- Vegetable oil - to taste
Step by step cooking
- Rub the cabbage on a grater, salt, knead with your hands and squeeze out excess liquid.
- Add grated carrots, flour and eggs.
- Add salt and pepper to taste and mix well.
- Form cutlets from minced meat and fry in a pan until blush. Serve with sour cream or tomato sauce.
We spread the necessary vegetables on the countertop - fresh cabbage, carrots, half a large onion, garlic. Clean and wash all vegetables. If you have bell pepper, you can add it, half a piece.
We cut the cabbage into cubes, large, so that it is convenient to chop. Pour them into the blender bowl, cover with a lid and turn on at full power for a few seconds.
Pour chopped cabbage into the pan, but it should not be mashed, the vegetable should just be finely chopped into pieces. Control the process periodically open the bowl so that porridge does not turn out.
In the same bowl, chop the onion, carrot and garlic.
Before cooking cutlets from cabbage, it must be boiled a little. Pour milk into a saucepan. We put on the stove and cook for 5 minutes, so that the mass becomes soft.
Using a colander, drain the liquid from the pan so that the cabbage is without milk. Pour it into the pan again and take it to the balcony to cool it down.
As this happens, we drive in the eggs, pour the prepared vegetables, salt, spices to taste.
Mix all cabbage mass. Add flour or semolina.
Mix again, the mass should be a little thick so that the cutlets are well formed.
We put a frying pan with oil on the stove. Form cutlets with wet hands, and roll them in. Fry over medium heat until golden brown.
We spread the cutlets on a plate with a napkin so that the excess oil is glass. Appetizing vegetable cutlets are ready
Both adults and children love delicious cabbage cutlets, but few people know how to make white cabbage cutlets and what is needed for this. Especially for such, I will tell you how to make delicious, mouth-watering and fragrant cutlets from cabbage. I will try to describe everything clearly, step by step.
Useful properties of white cabbage and, accordingly, cabbage cutlets
Today, a lot is made from cabbage variety of dishes, one of which is cabbage cutlets. It is incredibly tasty, healthy, nutritious and one might say diet dish, which is suitable for consumption even for those who are on a diet.
White cabbage - a real storehouse useful substances. Fiber, vitamins, phosphorus, enzymes, potassium - and this is a small amount of what is contained in the named product. In terms of its properties and benefits, cabbage is a unique vegetable that allows a person to keep his body in shape and normal in any conditions.
The main feature of white cabbage is that this vegetable has its own beneficial features and does not lose substance even during processing, for example, fermentation, cooking, etc.
Cabbage cutlets with semolina - how to cook cabbage cutlets in a pan
The easiest way to quickly make cutlets and eat them with gusto.
Required for cooking:
- head of cabbage (1-1.5 kg);
- large onion ( onion, you can use white);
- semolina - 0.5 parts of a glass or a little more (depending on how much cabbage is taken);
- wheat flour - 0.5 parts of a glass or a little more (it also depends on how much cabbage is taken);
- dill - 1 small bunch;
- garlic - two, three teeth
- breadcrumbs (or flour);
- salt, pepper and other spices you like;
- sunflower oil in a pan.
Attention! If you are going to make cabbage cutlets, then you have come to the right place. The recipe described here is very simple and not expensive, both in time and money. From the specified number of products you will get delicious meatballs from cabbage for a family of 4-5 people.
Cabbage cutlets classic step by step recipe
1. My cabbage, remove the top or spoiled sheets, cut into 4-6 parts, depending on the size of the vegetable.
2. We put water on the gas, add a little salt, let it boil.
3. Put cabbage in boiling water for 5-8 minutes.
4. We drain the water, squeeze the cabbage thoroughly with our hands and pass it through a meat grinder.
Attention! It is very important to squeeze the cabbage well after cooking, otherwise water will get into the cutlets in in large numbers and they will not only lose the desired consistency, but will also burn in the pan, splashing oil.
5. To the cabbage, passed through a meat grinder, add chopped garlic (it is better to squeeze through the garlic, but you can also chop finely), finely chopped fresh dill, seasoning, salt and grated onion on a coarse grater. Mix everything thoroughly.
6. Add the sifted flour and semolina to the indicated ingredients. When pouring these products, gently stir the products constantly so that tight lumps do not form. Let the products stand for 5-10 minutes. This is necessary in order for the semolina to swell. The result should be a thick mass, such as minced meat for cutlets.
7. Form cutlets from the resulting mixture. They can be absolutely any size and shape, you can eat them.
On a note! If cabbage cutlets with semolina are prepared for children, then spices, as well as greens, if they do not like it, can not be added. In this case, it is enough just to salt the dish.
8. Roll the prepared cabbage cutlets in breadcrumbs, lower them into an already hot frying pan, fry on both sides, turning over, until crispy, do not forget to add a little sunflower oil to it beforehand. For frying cabbage cutlets, it is better to use odorless oil.
Cabbage cutlets cooked in oven - fluffy and delicious
If you don’t really like cabbage cutlets, then by preparing them in this way, I hope you will change your mind.
Prepare:
- white cabbage - 500 grams;
- milk -270 grams;
- egg - one;
- wheat flour - 50 g;
- butter - 60 g;
- salt, pepper - as always.
How to cook cabbage cutlets:
First you need to take the cabbage, wash it thoroughly with water and separate the leaves. Then we immerse the cabbage leaves in a pot of boiling and salted water and cook, it will take quite a bit of time, about 11-12 minutes.
We make sure that the cabbage becomes soft, remove the leaves from the pan and cool. Now they need to be chopped, this can be done with a knife and on a grater, only this is all very long and tedious. But it is better to use a food processor or meat grinder. The resulting cabbage mass must be stewed.
Take a frying pan, heat it up, put about 50 grams butter, 100 grams of milk, a spoonful of semolina, add minced cabbage. We put out this mass for 15 minutes, then let it cool.
When the minced cabbage has cooled, you need to drive one egg into it, put pepper, salt, a little bit of flour. Mix the whole mass, blind cutlets, roll them in flour.
On the baking sheet where the cutlets will be baked, put parchment paper, greased with oil, our cabbage cutlets are laid out and baked in the oven at 170 degrees for 25-30 minutes.
When the cutlets are ready, brush them with egg yolk for about 3-5 minutes.
Cabbage cutlets with meat recipe with photo
Cooking cabbage cutlets with meat will not only reduce the cost of the dish along with its calorie content, but will also add minced meat more airy texture, will make meat cutlets softer, more delicate.
It is important to observe the proportions, in this recipe there is more emphasis on meat in order to be more satisfying.
Meat - cabbage cutlets composition:
- 700 g pork:
- 200 g of white cabbage;
- bulb;
- three cloves of garlic;
- egg;
- salt pepper;
- flour for breading;
- little for frying.
Cooking:
Cabbage, onion, meat cut into pieces convenient for grinding. Peel the garlic.
Using a meat grinder, mechanical or electric, prepare minced meat from all of the above.
Add salt and pepper to the minced cabbage meat.
Attention! If the stuffing turned out to be too liquid, then a couple of tablespoons of semolina will absorb excess moisture from it.
Just pour the semolina into the minced meat, stir, leave for 15 minutes. In addition, semolina will replace the usual White bread, which is usually added to chopped meat for cutlets.
Make cutlets from minced meat, from this amount you get 9 - 10 pieces. Roll the meat on both sides - cabbage cutlets in flour, you can take ground crackers.
Meat and cabbage cutlets are ready. If you add any side dish to them, then this is an excellent second course for lunch or dinner.
Cabbage cutlets in a slow cooker (video)
Fragrant, lush cabbage cutlets are ready. Try to cook according to any of the presented recipes, I think you will like it. You can eat them with bread mashed potatoes, as well as with any kind of cereals.
Good luck and all the best!
Appetizing hearty cutlets can be prepared not only from meat, but also from vegetable mince. Cabbage cutlets are especially successful. Most delicious recipe you can choose from the options below.
Classic cabbage cutlet recipe
The finished dish is crispy, tender and goes well with any meat sauces. For it you will need to use: 450 g white cabbage, 4 tbsp. decoys and breadcrumbs, 1 onion, 2 tbsp. thick mayonnaise, salt, butter, hot spices.
- Cabbage is rubbed on the largest cloth grater, mixed with salt and selected seasonings.
- The bulb is finely chopped with a knife and poured out to other products.
- It remains to add mayonnaise to the mass and semolina. The ingredients are actively mixed with a spoon, after which the minced meat is left for 25 minutes until the semolina swells.
- From the resulting mass, small cutlets are formed, each of which crumbles in breadcrumbs on all sides.
If desired, the finished treat after frying can also be stewed in tomato juice.
cauliflower recipe
You can also cook delicious ruddy cutlets from a colored vegetable. For this, 1 cabbage fork will be enough. Also need to take: 2 chicken eggs, 2 tbsp. flour, butter, a mixture of peppers, salt.
- A fork of a vegetable is carefully disassembled into an inflorescence, after which it is boiled until soft in salted water. It is very important not to digest the product so that it does not turn into porridge.
- The finished vegetable is leaned back into a colander and transferred to a convenient bowl for kneading minced meat.
- With a crush, the inflorescences turn into a puree. Do not use a blender for this.
- Salt and a mixture of peppers are added to the vegetable mass.
- Eggs are mixed into the minced meat.
- Wheat flour is added last.
- Products are thoroughly mixed until smooth.
- Thin cauliflower cutlets are formed from the mass and fried in hot fat on both sides.
Before serving the dish to the table, it is laid out on a paper towel.
