Beet cutlets without semolina and without eggs. Cabbage cutlets

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 it, half a piece.

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

There are many dishes that surprise with their taste and unusualness, but are very high in calories and do not at all contribute to a healthy lifestyle and proper nutrition. Therefore, today we will look at how to prepare delicious, and most importantly healthy cutlets. Our cutlets are carrot cutlets with and without semolina. Why are they useful? We have written more than once about how to use carrots, medicinal properties what are they, so we won’t repeat ourselves. In addition, these cutlets are very delicious. Of course, the taste may not please everyone, but if you prepare them correctly, you will add variety to your diet, and you will definitely love them. These cutlets are a paradise for carrot lovers and diet lovers, and they are also lean.

Carrot cutlets - recipe without semolina

To prepare carrot cutlets without semolina, we need to take 2 eggs, 2 large carrots, 200 g flour, 1 tsp salt, 2 tbsp granulated sugar, olive oil(refined) - for frying.

First we rub raw carrots on coarse grater, do not squeeze, let the pulp be juicy, then add eggs and salt-sugar to it. Stir in flour. Let's see if the “dough” is too liquid. Fry on both sides and serve with any sauce.

In the next recipe we will use boiled carrots. What we need is half a kilo boiled carrots, 100 g wheat flour, 50 ml vegetable oil for frying, 2 eggs, salt and pepper to taste. These cutlets will turn out with more spicy taste and they won't be sweet.

Carrot cutlets - recipe with semolina

We will also look at ways to fry and bake carrot cutlets using semolina. I hope you haven’t forgotten why semolina porridge is good, what are its benefits? If you don’t remember, then read the article “What are the benefits of millet and semolina" For such cutlets we will take 1 kg of boiled carrots, 2 eggs, 2 tbsp flour and 2 tbsp semolina, 2 tbsp sour cream, 1 dessert spoon sugar, the same amount of salt, breadcrumbs.

First, three carrots, then beat in the eggs, add sour cream and semolina, add salt, sugar, stir in the flour, mix until smooth and leave for half an hour. The semolina will swell and you can form cutlets. Then we bread them with breadcrumbs and fry until the cheeks are rosy on both sides.

Recipe 3 (cutlets in the oven)

And another delicious recipe for carrot cutlets. We will bake these cutlets in the oven.
For 600 g of carrots, 2 tablespoons of bran - oat, wheat, rye bran. You can have a mixture of them. 100 ml of water, 800 grams of semolina, 2 tbsp of any vegetable oil, a pinch of salt.

As in previous recipes, first grate three carrots. But then everything changes. We don't mix it with anything - we fill it with water and start simmering it. It will take a quarter of an hour. Next we mix all the ingredients with stewed carrots. Mixed. Let the resulting mass cool. At this time, turn on the oven. We need it to warm up to 200-220 degrees. As soon as the mass has cooled, we form the cutlets and put them in the oven. It would be nice to have a non-stick mat that goes on the baking sheet, but if you don't have one, use baking parchment. Bake the cutlets for 20 minutes and turn over. And they remain in the oven for another 10 minutes. The cutlet cheeks should be deliciously rosy. So look at the condition of the cutlets, taking into account individual characteristics your ovens.

Contents [Show]

Cabbage cutlets without semolina are tasty and healthy.

Cabbage cutlets without semolina -

cabbage - half a kilo;
milk – 450 ml;
flour;
crackers;
butter;
eggs – 5 pcs.;
salt and pepper;
oil for frying.

Shred the cabbage.

cabbage – 1 kg;
0.5 cups each of semolina and flour;
bulb;
2 cloves of garlic;
breadcrumbs;
dill;
red pepper;
salt;
vegetable oil.

Then grind in a meat grinder.

flour;
baking powder;
spices;
oils

For it you need:

0.5 kg of white cabbage;
1 onion;
30 g flour;
30 g semolina;
garlic (1-2 cloves);
breadcrumbs;
vegetable oil;
pepper;
salt.

4. Chop the greens.

0.5 kg of white cabbage;
0.5 kg carrots;
1 onion;
100 g semolina;
5 g sugar;
refined vegetable oil;
100 ml water;
breadcrumbs;
pepper;
salt.

200 g white cabbage;
4 medium-sized potatoes;
1 carrot;
1 onion;
dill;
1 tbsp. l. vegetable oil;
100 ml water;
breadcrumbs;
salt.

4. Chop the dill.

250 g cauliflower;
1 onion;
50 g oatmeal;
1 tbsp. l. flour;
1 tbsp. l. lemon juice;
100 g breadcrumbs;
30 ml vegetable oil;
spices of your choice;
salt.

Recipe 1: Classic cabbage cutlets

Flour - 3 cups.
Salt - to taste.
Pepper - to taste.
Onions – 6 pieces.
Chicken eggs – 5 pieces.

Butter – 50 grams.
Milk – 1 glass.
Salt - to taste.
Vegetable oil - for frying.

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Cabbage cutlets without semolina

By aniram2704 01/23/2016

From simple and affordable products, if desired, you can prepare many tasty and interesting dishes. For example, these cabbage cutlets. Step by step recipe cabbage cutlets with a photo will become a visual instruction for everyone who decides to experiment with white cabbage in their kitchen. Cabbage cutlets taste interesting, although unusual. It is important that they are not only browned on the outside, but also cooked on the inside. Therefore, you first need to fry under the lid, setting the heat to moderate.

IN minced vegetables To make the cutlets more nutritious, you can add additional products (potatoes, bread, minced meat). But it's still worth a try first classic version cabbage cutlets to get an idea of their taste. If for some reason you do not eat fried foods, these cabbage cutlets can be steamed or stewed in the oven, placed on a baking sheet.

Add eggs and mix. It will be delicious if you put a little garlic and ground hot pepper in the cabbage cutlets. As an option (for the sake of experiment), you can add raw potatoes minced in a meat grinder and softened bread to the cabbage. But in this case, the cutlets will turn out to be more high-calorie and denser, not so piquant.

Add flour and mix the minced cabbage for future cutlets.

Wet your hands in water. Make palm-sized flatbreads from the prepared cabbage mixture.

Dip each cutlet in breadcrumbs and quickly place in a frying pan heated with sunflower oil. Fry the cabbage cutlets over moderate heat until golden brown on one and the other side. Turn over carefully with a spatula. Cabbage cutlets are very tender and fragile. After frying, blot with a napkin so that no grease remains on them after frying. Serve and serve.

The cutlets are ready, you can try them.

Cabbage is rich in many things useful substances, necessary for human body. Its varied use is observed not only in nutrition, but also in medicine. The vegetable is useful for people with problems of the heart, joints, spine, and mastopathy. Cabbage improves the activity of the liver and kidneys, helps eliminate cholesterol and reduce blood sugar. The product is also recommended for weight loss purposes.

Dietary recipes from this vegetable allow you to quickly and effectively achieve your desired results. Cooked dietary cabbage cutlets go well with different vegetable salads, low calorie unsweetened yogurt, which can be diluted with ketchup. Each recipe is tasty, very healthy, and completely safe for humans. Such dishes are relevant during fasting days and as a means of losing weight.

To prepare, prepare the following ingredients:

cabbage - half a kilo;
milk – 450 ml;
flour;
crackers;
butter;
eggs – 5 pcs.;
herbs to taste (parsley and dill);
salt and pepper;
oil for frying.

The recipe is as follows. White bread or crackers should be soaked in one glass of milk in the morning. Leave for 15 minutes to infuse, then squeeze out the liquid (milk). Finely chop the cabbage. You can use a food processor or blender for this purpose. Cut the greens into small pieces. Place butter in a frying pan and add chopped cabbage to the container. The product should be simmered for 10 minutes until it settles.

Next, pour the remaining milk into the pan and continue to simmer the cabbage for another 15 minutes. Then cool it and add softened bread or crackers, herbs, eggs. The mixture should be kneaded well. Add the remaining ingredients to the resulting mixture – pepper, flour, salt. Mix everything again. Pour a little vegetable oil into the frying pan and place the formed cutlets. Fry until golden brown.

To give the product a delicate structure, it is recommended to simmer them in water with the addition of tomato paste and carrots. Dietary cabbage cutlets can be served.

Recommendations: it is better to make the cutlets large, since this way they will take on less oil. The approximate weight of the product for frying is about 70 g. Pour enough oil into the frying pan to cover the bottom of the container.

You need to fry cabbage cutlets for as little time as possible, since all the ingredients in the minced meat are ready-made. Despite the fact that cabbage cutlets are fried in vegetable oil, their calorie content per 100 g of product is only 99.4 kcal.

The following recipe is one of the most popular options dietary dishes. The product made using this technology has two remarkable properties. The first is that the cutlets are really considered dietary, the second is that they are very filling and tasty.

This cooking option can be taken as a basic one. If you wish, you can diversify it by adding other vegetables, boiled rice, etc.

To create a masterpiece you need the following products:

white cabbage – 150 g;
milk;
egg;
oat flakes;
vegetable oil;
salt.

Step by step execution:

Shred the cabbage.
Simmer the product for about 10 minutes in water.
Be sure to add a little vegetable oil for this procedure.
Add 2 tbsp. l. rolled oats and mix everything, add milk.
Simmer the resulting mixture for another 5 minutes.
The result is a thick mass, which should be removed from the heat and allowed time to cool.
Next, add 1 egg to the cabbage mixture and mix everything thoroughly.
Chop fresh herbs. It can be not only dill or parsley, you can use a couple of sprigs of cilantro, which will give ready-made dish unusual taste.
After the main manipulation is completed, the mass should be transferred into portioned forms in which the cutlets will be baked.
Bake cabbage cutlets for 20 minutes at a temperature of 200 ºC.
It is advisable to serve the dish with cold sour cream.

Using semolina, which the following recipe suggests, allows you not only to obtain good viscosity in the product, but also to have a spicy and original dish. Ingredients:

cabbage – 1 kg;
0.5 cups each of semolina and flour;
bulb;
2 cloves of garlic;
breadcrumbs;
dill;
red pepper;
salt;
vegetable oil.

Cooking method:

Wash the cabbage leaves well and chop finely.
Boil the product for about 10 minutes.
Then grind in a meat grinder.
Add dill, chopped garlic and onion, pepper, salt, semolina and flour to the mixture.
When all the ingredients are combined, you need to knead the minced meat well.
Form cutlets from the mixture, roll them in breadcrumbs, and place in a frying pan.
Fry the product until crispy.

Prepare in advance:

white cabbage;
flour;
small onion;
cauliflower;
spices and herbs;
cooking oil.

How to cook diet cutlets lean:

First you need to rinse the cauliflower well and divide it into inflorescences.
Divide the white cabbage into leaves. Place all these vegetables inside a large container and pour hot water, add a little salt, then cook for a third of an hour over medium heat. Next, drain the mixture into a colander.
Chop the white cabbage finely, and mash the cauliflower inflorescences with a fork. Add spices and flour to the mass, stir everything until a homogeneous composition is obtained. For frying, you should choose a frying pan with a thick bottom into which to pour vegetable oil. Using a spoon, form lean cabbage cutlets and place them in boiling oil. This product is prepared quickly - about 3 minutes.

Make sure you have the following in advance:

three handfuls of sauerkraut;
flour;
chicken egg, as well as an onion;
baking powder;
spices;
oils

This dish, despite the fact that it is prepared without a binding link (semolina), holds its shape perfectly and has an excellent taste. To remove the brine, place the sauerkraut in a sieve. You can perform this manipulation with your hands, using push-ups.

Peel the onions and cut them into any size. Then put it together with the cabbage in a meat grinder, you can turn the mass in a blender. Add egg, flour or crackers to the mixture and baking powder. Knead the minced meat. Leave it for a while so that the flour swells. Then take a frying pan, add oil and spoon out the cutlets.

Cabbage cutlets without semolina are convenient for dieting. Sauerkraut contains a lot of vitamin C, which improves immunity, normalizes peristalsis and relieves swelling.

For those who adore zucchini, here is a recipe for dietary cabbage cutlets, which contain your favorite product.

The recipe requires the following ingredients:

flour;
zucchini;
4 onions;
White cabbage;
semolina – 3 tbsp. l.;
three eggs;
oil, pepper and salt.

The recipe for making zucchini and cabbage cutlets consists of following these steps. Cut the cabbage into thin strips, then place it in boiling salted water. Boil the product until half cooked, place on a sieve to dry.

While the cabbage is “resting,” the zucchini should be peeled and grated. Be sure to add salt to the vegetable, mix and leave for a quarter of an hour to release the juice.

Meanwhile, peel the onion, finely chop it, add it to the cabbage and zucchini. After stirring, add flour, semolina and egg. Add salt and stir the mixture.

Pour into the pan sunflower oil, then use a spoon to put the mixture there and fry on both sides.

Cabbage cutlets are presented in different designs. There is a recipe for lean ones, with eggs, semolina and others - all these finished products will be an excellent side dish added to cereals or meat. This light nutritious dinner. Remember that cabbage tastes better with sauce; cheese, spicy, tomato or mayonnaise is suitable - any seasoning will not hurt.

What do you need:

cabbage 1.5 pumps
2 pcs large onions
2-3 potatoes
salt, pepper, herbs
semolina 3-4 tbsp. spoons
garlic 2-3 cloves
130 grams of flour.

4. Dip in flour.

Step-by-step instruction:

Boil cabbage inflorescences in water until half cooked, 5 minutes. Don't forget to salt the broth.
Chop the cooled cabbage into small pieces.
Pour sifted flour into the resulting mass, add salt, raw eggs, chopped parsley. Mix everything. The result was minced vegetables.
Heat the oil in a frying pan.
Take the minced meat with a tablespoon and press it in with your fingers. the required form and put it in the frying pan.
Fry for 4 minutes from each barrel. Fire is medium.

Cabbage cutlets with mushrooms

Required ingredients:

one onion;
flour - 140 gr;
ground pepper by the piece;
hard cheese - 50 g;
salt to taste;
champignons - 0.1 kg;
two eggs;
sunflower oil - 60 ml;
forks of white cabbage.

Cooking secrets:

We pass the cheese through a grater.
Cook for another 6 minutes.

With added potatoes

Meat and cabbage cutlets

Cooking method:

You can buy ready-made minced meat in a store, but it is advisable to make it at home from a piece of meat.
Cut the meat into pieces and place in a meat grinder; do the same with cabbage and onions.
Using your hands, knead the minced meat from the resulting mass and beat it further.
Place it under film and seal it in the refrigerator for 30 minutes.
During this time, the minced meat will be saturated with the juices of meat and vegetables, as a result the cutlets will be fried tastier.
As soon as the oil in the frying pan begins to sizzle, we form cutlet balls with our hands and lower them to the bottom of the frying pan.
Cook until a crust appears. The meatballs can be simmered in broth for an additional 40 minutes.
These cutlets go well with mashed potatoes, buckwheat or rice.
For more juiciness, prepare sauce or add sour cream.

Lenten cabbage cutlets

Cabbage is a wonderful product. Regular white cabbage contains a lot of useful things: sulfur, phosphorus, potassium, manganese, iron, zinc, vitamin C, phytoncides, which helps prevent heart disease. The juice helps against heartburn, and acts as an emergency remedy (very quickly), this is due to the presence of vitamin U. Eating this product is recommended for people who are often worried or nervous, as it calms the nerves and leads to nervous system into balance. Cabbage has an anti-inflammatory effect, as well as an analgesic effect, and helps speed up metabolic processes in the body. There is a special diet based on white cabbage.

Today you can find both cauliflower and Brussels sprouts on sale. You can cook a lot of useful things from it. What cooking can offer us: cabbage cutlets, well-known cabbage rolls, sauerkraut, pickled, salted, a large selection of salads made from cabbage itself and in combination with other products, soups, casseroles, all kinds of baked goods and much more can be prepared from kaputa.

Cabbage cutlets without semolina - it's delicious, simple and original. This dish has a unique taste. They can be served as an addition to meat dishes(as a side dish), as well as independent dish. These cutlets are very tasty in combination with sauces or simply regular sour cream and greens.

Cabbage cutlets without semolina are quite easy to prepare. Wash a small head of cabbage and remove spoiled leaves. After this, place the head of cabbage in a saucepan, add water and put on fire. Boil the head of cabbage for some time until the leaves are soft. Grind in a meat grinder together with one large onion. If you don’t have a meat grinder, you can finely chop the cabbage and onion and mix everything together in a bowl. For sweetness, you can add a little carrot, finely grated, to taste. Add two eggs and a little flour to the resulting minced cabbage for gluing. You can add a little white bread, previously soaked in milk. This will add tenderness to the cutlets. Add salt and pepper to taste. You can fry cabbage cutlets without semolina by first dipping them in flour or breadcrumbs.

In the absence of a meat grinder, when slicing cabbage and onions, the cutlets turn out similar to chopped ones. One thing is important here: that the flour and eggs glue the minced meat together well. And when forming the cutlets themselves, you need to knock them down well and tightly in your hands, because otherwise they will turn into shapeless ruins in the frying pan.

For piquancy, you can add garlic or garlic to cabbage cutlets without semolina. spices. In this case, twist the garlic together with the cabbage or grate it on a fine grater. Then add to a common bowl with minced cutlets.

It is not at all necessary to use only one cabbage to make cutlets. Can be combined with potatoes, pumpkin, porridges (corn, wheat, rice, etc.) and other vegetables. The main thing is to show your imagination and take into account the combination of ingredients. This will add variety to the dish.

For example, for meat lovers, you can add some minced meat inside the cutlet. You can also put a piece of cheese in the middle or butter with spices. Then, when breaking the cutlet, guests or household members will be pleasantly surprised.

What else you can use to make cabbage cutlets and how to make them you can read on the Internet on cooking websites, in cookbooks or special editions of recipes. Today there is a large number of various alternatives for minced meat. And, as we already know, minced vegetables have proven that cutlets made from it are not only healthy, but also no less tasty.

Cabbage is rich in many beneficial substances necessary for the human body. Its varied use is observed not only in nutrition, but also in medicine. The vegetable is useful for people with problems of the heart, joints, spine, and mastopathy. Cabbage improves the activity of the liver and kidneys, helps eliminate cholesterol and reduce blood sugar. The product is also recommended for weight loss purposes.

Dietary recipes from this vegetable allow you to quickly and effectively achieve your desired results. Cooked dietary cabbage cutlets go well with various vegetable salads, low-calorie unsweetened yogurt, which can be diluted with ketchup. Each recipe is tasty, very healthy, and completely safe for humans. Such dishes are relevant during fasting days and as a means of losing weight.

To prepare, prepare the following ingredients:

cabbage - half a kilo;
milk – 450 ml;
flour;
crackers;
butter;
eggs – 5 pcs.;
herbs to taste (parsley and dill);
salt and pepper;
oil for frying.

To give the product a delicate structure, it is recommended to simmer them in water with the addition of tomato paste and carrots. Dietary cabbage cutlets can be served.

The following recipe is one of the most popular dietary options. The product made using this technology has two remarkable properties. The first is that the cutlets are really considered dietary, the second is that they are very filling and tasty.

This cooking option can be taken as a basic one. If you wish, you can diversify it by adding other vegetables, boiled rice, etc.

To create a masterpiece you need the following products:

white cabbage – 150 g;
milk;
egg;
oat flakes;
vegetable oil;
salt.

Step by step execution:

Shred the cabbage.
Simmer the product for about 10 minutes in water.
Be sure to add a little vegetable oil for this procedure.
Add 2 tbsp. l. rolled oats and mix everything, add milk.
Simmer the resulting mixture for another 5 minutes.
The result is a thick mass, which should be removed from the heat and allowed time to cool.
Next, add 1 egg to the cabbage mixture and mix everything thoroughly.
Chop fresh herbs. It can be not only dill or parsley, you can use a couple of sprigs of cilantro, which will give the finished dish an unusual taste.
After the main manipulation is completed, the mass should be transferred into portioned forms in which the cutlets will be baked.
Bake cabbage cutlets for 20 minutes at a temperature of 200 ºC.
It is advisable to serve the dish with cold sour cream.

Using semolina, which the following recipe suggests, allows you not only to obtain good viscosity in the product, but also to have a spicy and original dish on the table. Ingredients:

cabbage – 1 kg;
0.5 cups each of semolina and flour;
bulb;
2 cloves of garlic;
breadcrumbs;
dill;
red pepper;
salt;
vegetable oil.

Cooking method:

Wash the cabbage leaves well and chop finely.
Boil the product for about 10 minutes.
Then grind in a meat grinder.
Add dill, chopped garlic and onion, pepper, salt, semolina and flour to the mixture.
When all the ingredients are combined, you need to knead the minced meat well.
Form cutlets from the mixture, roll them in breadcrumbs, and place in a frying pan.
Fry the product until crispy.

Prepare in advance:

white cabbage;
flour;
small onion;
cauliflower;
spices and herbs;
salt, a little hot herbs to add flavor;
cooking oil.

How to cook diet meatless cutlets:

First you need to rinse the cauliflower well and divide it into inflorescences.
Divide the white cabbage into leaves. Place all these vegetables inside a large container, add hot water, add a little salt, then cook for a third of an hour over medium heat. Next, drain the mixture into a colander.
Chop the white cabbage finely, and mash the cauliflower inflorescences with a fork. Add spices and flour to the mass, stir everything until a homogeneous composition is obtained. For frying, you should choose a frying pan with a thick bottom into which to pour vegetable oil. Using a spoon, form lean cabbage cutlets and place them in boiling oil. This product is prepared quickly - about 3 minutes.

Make sure you have the following in advance:

three handfuls of sauerkraut;
flour;
chicken egg, as well as an onion;
baking powder;
spices;
oils

Peel the onions and cut them into any size. Then put it together with the cabbage in a meat grinder, you can turn the mass in a blender. Add egg, flour or crackers and baking powder to the mixture. Knead the minced meat. Leave it for a while so that the flour swells. Then take a frying pan, add oil and spoon out the cutlets.

Cabbage cutlets without semolina are convenient for dieting. Sauerkraut contains a lot of vitamin C, which improves immunity, normalizes peristalsis and relieves swelling.

For those who adore zucchini, here is a recipe for dietary cabbage cutlets, which contain your favorite product.

The recipe requires the following ingredients:

flour;
zucchini;
4 onions;
White cabbage;
semolina – 3 tbsp. l.;
three eggs;
oil, pepper and salt.

While the cabbage is “resting,” the zucchini should be peeled and grated. Be sure to add salt to the vegetable, mix and leave for a quarter of an hour to release the juice.

Meanwhile, peel the onion, finely chop it, add it to the cabbage and zucchini. After stirring, add flour, semolina and egg. Add salt and stir the mixture.

Pour sunflower oil into the frying pan, then use a spoon to spoon the mixture into it and fry on both sides.

Cabbage cutlets are presented in different designs. There is a recipe for lean ones, with eggs, semolina and others - all these ready-made products will be an excellent side dish added to cereals or meat. This is an easy nutritious dinner. Remember that cabbage tastes better with sauce; cheese, spicy, tomato or mayonnaise is suitable - any seasoning will not hurt.

Hi all. Today we will cook lean cutlets. There are a lot of recipes for such cutlets and they are all completely different. Today we will prepare lean cabbage cutlets with semolina. Very tasty cabbage cutlets are also very juicy.

What do you need:

cabbage 1.5 pumps
2 pcs large onions
2-3 potatoes
salt, pepper, herbs
semolina 3-4 tbsp. spoons
garlic 2-3 cloves
130 grams of flour.

First of all, let's prepare the cabbage. The cabbage needs to be finely chopped. This can be done with a knife or a shredder, whichever is more convenient for you. The most important thing is that it is small. The cabbage does not need to be salted or mashed. Let's take it large saucepan and transfer the shredded cabbage into it. Pour boiling water over it. The entire cabbage should be immersed in boiling water. Close the lid and forget about it for 1-1.5 hours. We don't put it on fire.

The onion also needs to be cut very finely into half rings.

After an hour, the cabbage became softer, but not so much that it could be made into “minced meat”. Now we need a colander; we will need to drain all the water from the cabbage.

Next we take the most large frying pan which only you have and pour some sunflower oil here. And lay out the cabbage. We need to fry it a little. We don’t add salt, we don’t add spices. Close the lid and first put it on high heat, then reduce the heat. And you will have to interfere twice. This will take approximately 15-20 minutes.

Place another frying pan along with the cabbage, pour in a little vegetable oil and add the chopped onion. The onion should not turn golden, it should become soft. As soon as the onion has become soft, turn off the heat so that it does not fry, and put it aside.

Potatoes need to be grated on a coarse grater. The potatoes remain raw; we do not boil or fry them. We send it to the stasis in a large bowl in which we will mix all the ingredients. We also pass the garlic through a garlic press here. Add the cooled onion to the potatoes. The greens can be either fresh or frozen; we also add them here and mix everything well.

We also send stewed cabbage here. But don't send all the cabbage at once. Roughly divide into three parts and lay out one at a time and mix. If you add all the cabbage at once, it will be difficult to mix everything well. When everything is mixed and still hot, take semolina, semolina will be used instead of eggs. Pour out all the semolina until the hot semolina begins to swell a little and the semolina begins to absorb all the moisture that is available. The most important thing is not to overdo it with semolina. It is very difficult to write down the exact quantity, since everyone’s cabbage will be different, some will be drier, some will be more moist. Add it gradually until all the moisture is gone.

Now you need to salt it well. When we chopped cabbage, we did not salt it. Although you can add salt when you fill it with water, it will be saturated with salt and then you will need to salt it less. This can also be done. The only spice we add is pepper. But this is a matter of taste, you can add what you like. Mix everything thoroughly.

Now it's time to taste for salt and pepper. To make sure that the cabbage turned out tasty and the cutlets themselves turned out tasty. Then add flour and mix well.

How to understand that you no longer need to add flour with semolina. Take some so-called “minced meat” and try to make a cutlet out of it. If the cutlet sticks well and holds its shape, then it’s enough.

You can fry cutlets in four ways:
1. Without anything, that is, with pure “minced meat” that we prepared.
2. Dip the cutlets in semolina and fry.
3. Dip in breadcrumbs.
4. Dip in flour.

Cabbage cutlets are fried over low heat. When frying, the cutlets hold their shape very well and do not fall apart, although we did not add eggs. Either way, the cutlets turn out juicy and tasty. You can cook them not only during Lent. They can be prepared any day you want.

These are the juicy and tasty lean cabbage cutlets we made. Bon appetit!

Cabbage cutlets - very healthy, tender and tasty dish. It can be served as a side dish or used as a main dish.

It is very simple to prepare; all the ingredients can be bought in the store.

The classic version of cutlets - great addition to fatty juicy meat.

If you are on a diet or are a convinced vegetarian, these cutlets are for you. They are light, tasty and filling.

Required ingredients:

one onion;
flour - 140 gr;
ground pepper to taste;
hard cheese - 50 g;
salt to taste;
champignons - 0.1 kg;
two eggs;
sunflower oil - 60 ml;
forks of white cabbage.

Cooking secrets:

Cut the head of cabbage into several large pieces. There should be 5-6 pieces in total.
Place them in a saucepan with water. Add salt, add peppercorns and one bay leaf.
Cook the contents of the pan for 5 minutes.
Take out the softened cabbage and finely chop it with a knife.
We pass the cheese through a grater.
One by one, finely chop the onions and coarsely chop the mushrooms.
Sauté the onion in sunflower oil, after 4 minutes add the mushroom pieces.
Cook for another 6 minutes.
Combine cabbage, salt, onion and mushroom mixture, cheese, raw eggs and pepper.
Make cutlets from a homogeneous mixture.
Dip them in flour and place them in a frying pan in oil.
After 4 minutes, turn the meatballs over to the other side.
The dish is served hot. Bon appetit!

With added potatoes

Want to do vegetarian dish more satisfying and nutritious? Add potatoes to it.

Cutlets according to this recipe are obtained with a golden crispy crust on top and soft, delicate filling inside.

If you're missing that meat for regular cutlets not enough - add cabbage.

Cabbage is a wonderful product. Regular white cabbage contains a lot of useful things: sulfur, phosphorus, potassium, manganese, iron, zinc, vitamin C, phytoncides, which helps prevent heart disease. The juice helps against heartburn, and acts as an emergency remedy (very quickly), this is due to the presence of vitamin U. Eating this product is recommended for people who are often worried or nervous, as it calms the nerves and brings the nervous system into balance. Cabbage has an anti-inflammatory effect, as well as an analgesic effect, and helps speed up metabolic processes in the body. There is a special diet based on white cabbage.

Today you can find both cauliflower and Brussels sprouts on sale. You can cook a lot of useful things from it. What cooking can offer us: cabbage cutlets, well-known cabbage rolls, sauerkraut, pickled, pickled, a large selection of salads made from cabbage itself and in combination with other products, soups, casseroles, all kinds of baked goods and much more can be prepared from kaputa.

Cabbage cutlets without semolina - it's delicious, simple and original. This dish has a unique taste. They can be served as an addition to meat dishes (as a side dish), as well as as an independent dish. These cutlets are very tasty in combination with sauces or just regular sour cream and herbs.

Cabbage cutlets without semolina are quite easy to prepare. Wash a small head of cabbage and remove spoiled leaves. After this, place the head of cabbage in a saucepan, add water and put on fire. Boil the head of cabbage for some time until the leaves are soft. Grind in a meat grinder together with one large onion. If you don’t have a meat grinder, you can finely chop the cabbage and onion and mix everything together in a bowl. For sweetness, you can add a little carrot, finely grated, to taste. Add two eggs and a little flour to the resulting minced cabbage for gluing. You can add some white bread, previously soaked in milk. This will add tenderness to the cutlets. Add salt and pepper to taste. You can fry cabbage cutlets without semolina by first dipping them in flour or breadcrumbs.

For piquancy, you can add garlic or herbs to cabbage cutlets without semolina, if you have any lovers. In this case, twist the garlic together with the cabbage or grate it on a fine grater. Then add to a common bowl with minced cutlets.

For example, for meat lovers, you can add some minced meat inside the cutlet. You can also put a piece of cheese or spiced butter in the middle. Then, when breaking the cutlet, guests or household members will be pleasantly surprised.

What else you can use to make cabbage cutlets and how to make them you can read on the Internet on cooking websites, in cookbooks or special editions of recipes. Today there are a large number of different alternatives for minced meat. And, as we already know, minced vegetables have proven that cutlets made from it are not only healthy, but also no less tasty.

Cabbage is a wonderful product. Regular white cabbage contains a lot of useful things: sulfur, phosphorus, potassium, manganese, iron, zinc, vitamin C, phytoncides, which helps prevent heart disease. The juice helps against heartburn, and acts as an emergency remedy (very quickly), this is due to the presence of vitamin U. Eating this product is recommended for people who are often worried or nervous, as it calms the nerves and brings the nervous system into balance. Cabbage has an anti-inflammatory effect, as well as an analgesic effect, and helps speed up metabolic processes in the body. There is a special diet based on white cabbage.

Today you can find both cauliflower and Brussels sprouts on sale. You can cook a lot of useful things from it. What cooking can offer us: cabbage cutlets, well-known cabbage rolls, sauerkraut, pickled, pickled, a large selection of salads made from cabbage itself and in combination with other products, soups, casseroles, all kinds of baked goods and much more can be prepared from kaputa.

Cabbage cutlets without semolina are quite easy to prepare. Wash a small head of cabbage and remove spoiled leaves. After this, place the head of cabbage in a saucepan, add water and put on fire. Boil the head of cabbage for some time until the leaves are soft. Grind in a meat grinder together with one large onion. If you don’t have a meat grinder, you can finely chop the cabbage and onion and mix everything together in a bowl. For sweetness, you can add a little carrot, finely grated, to taste. Add two eggs and a little flour to the resulting minced cabbage for gluing. You can add some white bread, previously soaked in milk. This will add tenderness to the cutlets. Add salt and pepper to taste. You can fry cabbage cutlets without semolina by first dipping them in flour or breadcrumbs.

To prepare, prepare the following ingredients:

cabbage - half a kilo;
milk – 450 ml;
flour;
crackers;
butter;
eggs – 5 pcs.;
herbs to taste (parsley and dill);
salt and pepper;
oil for frying.

To give the product a delicate structure, it is recommended to simmer them in water with the addition of tomato paste and carrots. Dietary cabbage cutlets can be served.

This cooking option can be taken as a basic one. If you wish, you can diversify it by adding other vegetables, boiled rice, etc.

To create a masterpiece you need the following products:

Shred the cabbage.
Simmer the product for about 10 minutes in water.
Be sure to add a little vegetable oil for this procedure.
Add 2 tbsp. l. rolled oats and mix everything, add milk.
Simmer the resulting mixture for another 5 minutes.
The result is a thick mass, which should be removed from the heat and allowed time to cool.
Next, add 1 egg to the cabbage mixture and mix everything thoroughly.
Chop fresh herbs. It can be not only dill or parsley, you can use a couple of sprigs of cilantro, which will give the finished dish an unusual taste.
After the main manipulation is completed, the mass should be transferred into portioned forms in which the cutlets will be baked.
Bake cabbage cutlets for 20 minutes at a temperature of 200 ºC.
It is advisable to serve the dish with cold sour cream.

Using semolina, which the following recipe suggests, allows you not only to obtain good viscosity in the product, but also to have a spicy and original dish on the table. Ingredients:

cabbage – 1 kg;
0.5 cups each of semolina and flour;
bulb;
2 cloves of garlic;
breadcrumbs;
dill;
red pepper;
salt;
vegetable oil.

Wash the cabbage leaves well and chop finely.
Boil the product for about 10 minutes.
Then grind in a meat grinder.
Add dill, chopped garlic and onion, pepper, salt, semolina and flour to the mixture.
When all the ingredients are combined, you need to knead the minced meat well.
Form cutlets from the mixture, roll them in breadcrumbs, and place in a frying pan.
Fry the product until crispy.

How to cook diet meatless cutlets:

First you need to rinse the cauliflower well and divide it into inflorescences.
Divide the white cabbage into leaves. Place all these vegetables inside a large container, add hot water, add a little salt, then cook for a third of an hour over medium heat. Next, drain the mixture into a colander.
Chop the white cabbage finely, and mash the cauliflower inflorescences with a fork. Add spices and flour to the mass, stir everything until a homogeneous composition is obtained. For frying, you should choose a frying pan with a thick bottom into which to pour vegetable oil. Using a spoon, form lean cabbage cutlets and place them in boiling oil. This product is prepared quickly - about 3 minutes.

Make sure you have the following in advance:

three handfuls of sauerkraut;
flour;
chicken egg, as well as an onion;
baking powder;
spices;
oils

Cabbage cutlets without semolina are convenient for dieting. Sauerkraut contains a lot of vitamin C, which improves immunity, normalizes peristalsis and relieves swelling.

For those who adore zucchini, here is a recipe for dietary cabbage cutlets, which contain your favorite product.

The recipe requires the following ingredients:

While the cabbage is “resting,” the zucchini should be peeled and grated. Be sure to add salt to the vegetable, mix and leave for a quarter of an hour to release the juice.

Meanwhile, peel the onion, finely chop it, add it to the cabbage and zucchini. After stirring, add flour, semolina and egg. Add salt and stir the mixture.

Pour sunflower oil into the frying pan, then use a spoon to spoon the mixture into it and fry on both sides.

We will not claim that lean cabbage cutlets will successfully replace beef or chicken cutlets; after all, meat is not a vegetable, and its taste is completely different. But if you approach the matter with soul and imagination, you will end up with a dish that eaters will immediately sweep off their plates. If you keep Lent, watch your figure or are simply a fan of tasty and healthy food, be sure to study the selection of recipes for lean cabbage cutlets with photos and video instructions below. You will find a lot of interesting things for yourself!

Most housewives are sure that without eggs, vegetable cutlets cannot be made - no matter how hard you try, they will crumble right in the frying pan. Let's reveal a terrible secret! Experienced Chefs they can easily do without this “small” additive, replacing it with permitted products: flour, starch, cereals... For example, as in the recipe for lean cabbage cutlets with semolina.

For it you need:

0.5 kg of white cabbage;
1 onion;
30 g flour;
30 g semolina;
garlic (1-2 cloves);
greens - dill, basil or other herbs to your taste;
breadcrumbs;
vegetable oil;
pepper;
salt.

Who would have thought that cabbage could be so delicious?

1. If there are leaves with spots on the head of cabbage, remove them and cut out the stalk. Cut the head of cabbage into pieces (so that it is convenient to put them in a meat grinder), put them in a saucepan with water, add salt, bring to a boil and cook for another 8-10 minutes. Remove from heat and let cool.

2. Peel the onion and cut it smaller.

3. Also chop the garlic cloves, crush them with the flat side of a knife or pass them through a press.

4. Chop the greens.

5. Now your task is to chop the cabbage as finely as possible. You can do this with a knife, use a meat grinder or blender - as you wish.

6. Season the resulting “minced meat” with herbs, onions and garlic.

7. Thicken it by adding flour and cereal.

8. Knead the mixture until completely homogeneous, form it into not too thick cutlets (the middle should be well baked), roll each in a saucer with breadcrumbs and fry in an oiled frying pan for 5-6 minutes on both sides.

It will be easier to make cutlets if you use your hands soaked in water. But minced meat doesn’t need extra juice at all; if there is too much liquid, the vegetables should be slightly squeezed.

For beginner cooks and those who prefer to learn culinary arts, watching the work of specialists, we suggest studying in more detail the recipe for lean cabbage cutlets from the channel “In the Hot, Hot”:

Two vegetables mean twice as many vitamins and fiber, double the satiety ready cutlets and new flavor notes in a familiar dish. And if colorful carrots are cabbage’s partner in this duet, the visual component of your lunch will also benefit. By the way, an important detail for appetite!

0.5 kg of white cabbage;
0.5 kg carrots;
1 onion;
100 g semolina;
5 g sugar;
refined vegetable oil;
100 ml water;
breadcrumbs;
pepper;
salt.

The appearance of the food is important

1. Remove the rotten leaves from the cabbage and chop the head of cabbage (except for the stalk).

2. Grate the washed and peeled carrots.

3. Chop the onion as you please, the main thing is not too large.

4. Combine vegetables in one pan, add a good pinch of salt and enhance the flavor of the future culinary masterpiece spoon of sugar, and then knead the vitamin “minced meat” with your hands.

5. Add water to the vegetables and place the pan over high heat.

6. As soon as the water boils, pour 1 tbsp into it. l. oil, reduce the heat by half and simmer the motley crumble under the lid for about half an hour. Don't forget to stir the contents of the pan!

7. Add pepper (other spices are also possible), gradually stir in the semolina and leave the saucepan on the stove for another quarter of an hour.

8. Let the carrot-cabbage mixture cool slightly, form it into neat cutlets, bread them in breadcrumbs and fry in a frying pan with a spoon of vegetable oil. Each side should take you an average of 5 minutes.

If the cutlets are too large and you are afraid that they are not baked, pour 100 ml of water into the frying pan, cover it with a lid and let the dish steam for another 10 minutes.

Demonstration performance from craftswoman Natasha Parkhomenko: simple, clear, visual.

How to cook lean cabbage cutlets if you don’t have semolina on hand? Replace it with starch, cornmeal, oatmeal or rice flakes crushed in a coffee grinder, or potatoes boiled and minced through a meat grinder. All this will give the minced vegetables the necessary “stickiness”. Also, try baking the treat in the oven for a change! The dish will turn out much healthier than in a frying pan.

200 g white cabbage;
4 medium-sized potatoes;
1 carrot;
1 onion;
4 cloves of garlic (you can take less, not everyone likes spiciness in their dishes);
dill;
1 tbsp. l. vegetable oil;
100 ml water;
breadcrumbs;
salt.

1. Free the cabbage from stale leaves and stalks, and then finely chop.

2. Coarsely grate the potatoes and carrots.

3. Peel the onion and garlic and chop.

4. Chop the dill.

5. Combine the vegetables in one bowl, add salt and mix well.

6. Cover a baking sheet with foil. From the received vegetable mixture Form the cutlets, place them on a baking sheet and then pour in half a glass of water and oil so that the food does not turn out too dry.

7. Bake lean cabbage cutlets in the oven preheated to 180 degrees for 1 hour.

Master class from a connoisseur of delicious and healthy food, and also a big fan of cooking, Alexey Pizhin:

The light did not fall like a wedge on the white “lady,” and Lent lasts a long time. You have plenty of time to learn a couple more culinary tricks. For example, figure out how to make lean cabbage cutlets from the curly and colored relative of the regular head of cabbage.

250 g cauliflower;
1 onion;
50 g oatmeal;
1 tbsp. l. flour;
1 tbsp. l. lemon juice;
100 g breadcrumbs;
30 ml vegetable oil;
spices of your choice;
salt.

There is no vegetable from which cutlets cannot be made

1. Cut the cabbage into large pieces. Place in a saucepan, add water, salt and acidify lemon juice(you can add a slice of lemon to the cabbage). Bring to a boil, reduce heat and simmer for another 5 minutes.

2. Steam the flakes with boiling water and let it brew under the lid for 10–12 minutes.

3. Cut the onion into smaller pieces, combine with the flakes and drained in a colander and then chopped cauliflower. (Some people advise pre-frying the inflorescences in vegetable oil with garlic to give the finished dish a “spirituality” and additional flavor notes.)

4. Mix flour with salt and spices, and then add it to the assorted vegetables. Stir.

5. Form flat cutlets from the resulting mixture, bread them in breadcrumbs and place in a greased frying pan. It will take you a maximum of 2-3 minutes to fry them on each side.

If you like the idea of “green cutlets”, go through the whole family “in a hundred clothes without fasteners” - prepare soft broccoli balls or Brussels sprouts on the same principle. It will be interesting!

See how the magical transformation of cabbage into the most tender vegetarian cutlets, you can by watching the video from Sergey Pokanevich:

Even when Lent is behind you, don’t rush to say goodbye to vegetable cutlets. Firstly, they will perfectly cope with the role of a juicy side dish, and secondly, on occasion they will serve as a low-calorie light dinner. And thirdly, the taste of vegetables can be supplemented with sour cream, cheese or offal and you will get a completely new dish. Don't stop there, look for new recipes and tastes, because real cooking is pure creativity.

Cabbage - healthy vegetable for digestion, it can be consumed raw, pickled, stewed, boiled. You can make wonderful cutlets from ordinary white cabbage, which can be used during a diet or just for variety. Cabbage cutlets can be prepared with or without filling, with the addition of other vegetables, with semolina and wheat flour.

Juicy and soft cutlets made from cabbage will not only surprise your family members with their taste, but will also make you ask for more.

White cabbage – 1 head.
Flour - 3 cups.
Vegetable oil - for frying.
Salt - to taste.
Pepper - to taste.
Onions – 6 pieces.
Chicken eggs – 5 pieces.

Wash the cabbage head, peel off the top leaves and grate using a food processor or grater.
Pour boiling water over the grated cabbage and leave for two hours.
After two hours, you need to squeeze the cabbage well from the water with your hands.
Cut four onions into cubes, then fry in a frying pan until golden brown.
Just chop two onions small cubes.
Beat five eggs into the squeezed cabbage, add salt and pepper, add two cups of flour and mix thoroughly.
Use your hands to form several cabbage balls, then roll them in flour.
Place the balls in a heated frying pan with vegetable oil, first pressing down so that they become flat.
Fry the cutlets on both sides for 5 - 7 minutes.

You may need from 2 to 4 cups of flour for cutlets, depending on the size of the cabbage head.
Before forming cabbage balls, you need to wet your hands with cold water.

The combination of semolina and milk in cutlets will give them incredible tenderness and juiciness.

White cabbage – 500 grams.
Butter – 50 grams.
Milk – 1 glass.
Breadcrumbs - 4 tablespoons.
Semolina – 3 tablespoons.
Salt - to taste.
Vegetable oil - for frying.

You can also add some carrots to cabbage cutlets.
Onions diversify the taste of cutlets.

Baked cutlets cook quickly and turn out juicy and fluffy; even children will like them.

Wash the cabbage, remove the top leaves and finely chop using a food processor, knife or grater.
Simmer the cabbage over low heat with butter and 50 ml of water for 15 - 20 minutes.
Add to cabbage cereals, salt and mix well.
Pour milk into the cabbage and simmer for another 10 minutes.
Turn off the heat, transfer the cabbage to a bowl and let cool.
Add eggs to cooled cabbage and mix well.
Place in baking tins.
Preheat the oven to 200 degrees and bake the cutlets for 30 - 40 minutes.

If not silicone molds, you need to grease them with butter before use.
If desired, the molds can be sprinkled with breadcrumbs.

Unusual cabbage cutlets will be even tastier if you add filling to them.

Wash the cabbage, chop it and simmer in a frying pan with butter and a small amount water.
Add semolina to the pan, stir and simmer for another 5 - 7 minutes.
Transfer the mixture to a bowl and cool.
Add salt, pepper, flour and egg to the cabbage, mix well.
Place some minced meat on your palm moistened with water.
Press down, place a piece of sausage in the center and pour ketchup on it.
Cover the top of the sausage with minced meat and give the cutlet an oval shape, smoothing all the edges.
Roll the cutlet in breadcrumbs and fry on both sides in a frying pan with vegetable oil.

To make the cutlet even juicier, you can put a piece of butter with hard cheese inside it instead of sausage.

The ideal dish during Lent is cabbage cutlets, both filling and very tasty.

Wash the cabbage, cut into four parts, add salt and place in a saucepan.
Pour boiling water over the cabbage, place over medium heat and cook for 10 minutes.
Turn off the heat, drain the cabbage in a colander and let it cool.
Wash the garlic and onion, peel and cut.
Pass the cabbage with garlic and onion through a meat grinder and mix.
Finely chop the washed greens.
Add salt, pepper to taste, herbs, semolina to the minced meat and mix thoroughly.
Add sifted flour to the minced meat and mix well.
With wet hands, form cutlets and roll them in breadcrumbs.
In a frying pan heated with oil, fry the cutlets on both sides until golden crust.

If you need cabbage cutlets without vegetable oil, you can bake them in the oven in silicone molds which do not need to be lubricated.

“Lazy” cutlets are distinguished by the fact that their preparation is very easy, and the recipe contains a minimum of ingredients.

Wash the cabbage and chop into strips.
Place the cabbage in a saucepan, add a little salt, add water and cook after boiling for 4 - 5 minutes.
Place the cabbage in a colander to drain.
Place the cabbage in a bowl and sprinkle generously with semolina and mix well.
Season the cabbage with salt and spices, stir the mixture.
Place the cutlets formed with wet hands into a heated frying pan and fry on both sides until golden brown.

If desired, you can prepare cutlets from cauliflower, which must be disassembled into small inflorescences.

Cabbage cutlets without semolina are not so fluffy, but very juicy and tasty.

Wash the cabbage and chop finely.
Salt the cabbage, stir and leave for a while so that it releases its juice.
Squeeze the juice out of the cabbage well and mix with grated carrots.
Mix cabbage and carrots with soda slaked in boiling water, sour cream, eggs, flour and mix thoroughly.
Salt the mixture and add black pepper to taste.
Place the formed cutlets in a heated frying pan with vegetable oil with wet hands and fry on both sides until golden brown.

Flour must be added to the cabbage gradually at the very end so that the dough is not liquid.

Cutlet recipe for those who fast or are vegetarians.

Wash the cabbage and finely chop it using a grater or a knife.
Pour vegetable oil into a frying pan and heat it well.
Pour the cabbage into the frying pan, add salt and pepper, and pour in 50 - 60 ml of water.
Simmer the cabbage over low heat, covered, for 25 to 30 minutes, stirring every five minutes.
Pour the cabbage into a deep bowl, add semolina to it, stir the mixture and wait for it to cool. While the mass cools, semolina will swell and the cutlets will be fluffy.
Squeeze the cabbage with your hands and transfer to a plate.
With wet hands, form cutlets, roll them in breadcrumbs and place in a preheated frying pan.
Fry the cutlets on each side for 7 – 10 minutes.

When stewing cabbage, make sure that it is soft, but does not turn into porridge.
When making cutlets, make sure that no liquid remains in them. If the liquid is still squeezed out, you need to roll the cutlets in breadcrumbs again.
Since cutlets without eggs are very tender, they should be turned over with a spatula, but not with a fork.

Cutlets with cream turn out very tender and just melt in your mouth

Wash the cabbage, remove the top leaves and finely chop with a knife.
Wash the carrots, peel and grate on a coarse grater.
Combine cabbage with carrots, pour cream and stir.
Pour cabbage and carrots into a frying pan and simmer over low heat, covered, for half an hour. Stir vegetables every 3 to 5 minutes.
After stewing, add semolina to the hot vegetables and mix well.
Beat the eggs with a fork and pour into the hot vegetables, mixing thoroughly.
Salt the mixture, season, mix well and leave until cool.
When everything has cooled, form cutlets with wet hands and roll them in breadcrumbs.
Place the cutlets in a frying pan heated with vegetable oil and fry on each side for 3-4 minutes until golden brown.

Onion lovers can add it to the recipe by finely chopping it and simmering it along with carrots and cabbage.

Incredibly gentle and delicious cutlets cabbage can be cooked with mushrooms. The presence of mushrooms will make them flavorful.

Wash the cabbage, remove the top leaves, and chop with a knife.
Salt the cabbage, mix well, transfer to a frying pan and simmer for 20 minutes with the addition of milk under the lid, stirring every five minutes.
Add semolina to the cabbage and simmer for another 10 - 15 minutes.
Peel the onion, cut into small cubes and fry in a frying pan until golden brown.
Wash the champignons, cut into small cubes, add spices and salt and simmer until the liquid from the pan evaporates.
Cool the cabbage and mushrooms, then pass through a meat grinder.
Mix the cabbage well with the mushrooms, add onions, eggs, salt and pepper the minced meat.
Form cutlets from the mixed minced meat with wet hands.
Fry the cutlets in a preheated frying pan on both sides for 4 - 5 minutes until golden brown.

When adding semolina to cabbage, you must mix it thoroughly so that there are no lumps.
If desired, you can roll the cutlets in oat bran before frying.

I cook these flavorful lean cabbage cutlets quite often. They turn out especially tasty, tender and nutritious, as I make them with semolina. The recipe, as always, is simple, accessible and step-by-step. It is better to submit them in the post with tomato sauce or salad from fresh vegetables. Needless to say, with sour cream this dish becomes simply a delicious treat. If you love cabbage in all forms, take note of the recipe!

“Lenten cabbage cutlets” per 100 g

For those who observe Lent or are vegetarians and do not eat meat, there are others on the site delicious recipes cutlets - lean carrot cutlets and lean rice cutlets.

Clean the white cabbage from the top damaged and contaminated leaves. Let's cut the head of cabbage into large pieces, cutting out the stalk. I got about 10 pieces of cabbage.

Boil water in a large saucepan with a capacity of 3 liters. Carefully place pieces of white cabbage into boiling salted water. Cover the pan with a lid and bring the water to a boil again. Reduce the heat and simmer the cabbage for 10 minutes according to the recipe. Then carefully add water, draining the cabbage in a colander.

Transfer the cabbage to a plate or bowl and cool completely.

At this time, prepare the remaining ingredients for lean cabbage cutlets. Let's clean both heads onions. If you have a large onion, one head will be enough. Let's cut it as small as possible.

Peel and wash the garlic cloves. The recipe requires three medium cloves of garlic. Optional fresh garlic can be replaced with granular one.

Let's pass the cooled boiled white cabbage through a meat grinder. You can also use a blender. Squeeze the chopped cabbage a little from the juice so that the minced meat is not too liquid and the cutlets keep their shape well.

Add finely chopped onion to the bowl with the vegetables twisted in a meat grinder, as required by the recipe. It is better to chop the onion, and not to twist it in a meat grinder along with the cabbage, so that the minced meat does not turn out liquid.

To make lean cabbage cutlets more aromatic and piquant, add garlic to the minced meat, passed through a press.

Sprinkle the ingredients with salt to taste. Add hot ground pepper and dried Provencal herbs– basil, oregano, thyme, marjoram and savory. You can use other herbs and spices that you like.

We tear off the branches of the parsley, wash the greens and chop them. Add parsley to the minced meat. Mix the mixture thoroughly so that the minced meat for lean cabbage cutlets is homogeneous. If desired, parsley can be replaced with dill or cilantro.

Pour semolina into the minced meat. It will swell a little and help hold our cabbage cutlets together so they don't fall apart during frying.

According to the recipe, add sifted wheat flour. It is also necessary to make the minced meat thicker.

Mix everything thoroughly with a spoon, achieving homogeneous consistency. Let the minced meat sit for 15 minutes so that the ingredients combine and the semolina swells.

Let's start forming small round cutlets. We will make them flat so that the ingredients are well fried inside. I got 10 pieces. Carefully roll each cabbage cutlet in bread crumbs so that the product is completely covered with them.

This way we bread all the cutlets.

Pour odorless vegetable oil into a medium-sized cast-iron or non-stick frying pan. I used sunflower, corn or olive will do. Place breaded cutlets into hot oil. Fry them for several minutes until they are beautifully golden brown and carefully turn them over to the other side with a spatula. According to the recipe, there is no need to cover the pan with a lid during cooking.

We will place the finished products on paper towels so that they absorb the oil.

Ready Lenten dish can be served immediately. By the way, it is also tasty when chilled. Additionally you can submit spicy sauce from tomatoes or lean bechamel. Cutlets can be a separate dish or an excellent addition to cereals, boiled potatoes or spring salad from young radishes and fresh cucumber with greens.

vkusno-i-prosto.ru

To prepare, prepare the following ingredients:

cabbage - half a kilo;
milk – 450 ml;
flour;
crackers;
butter;
eggs – 5 pcs.;
herbs to taste (parsley and dill);
salt and pepper;
oil for frying.

To give the product a delicate structure, it is recommended to simmer them in water with the addition of tomato paste and carrots. Dietary cabbage cutlets can be served.

This cooking option can be taken as a basic one. If you wish, you can diversify it by adding other vegetables, boiled rice, etc.

To create a masterpiece you need the following products:

white cabbage – 150 g;
milk;
egg;
oat flakes;
vegetable oil;
salt.

Step by step execution:

Shred the cabbage.
Simmer the product for about 10 minutes in water.
Be sure to add a little vegetable oil for this procedure.
Add 2 tbsp. l. rolled oats and mix everything, add milk.
Simmer the resulting mixture for another 5 minutes.
The result is a thick mass, which should be removed from the heat and allowed time to cool.
Next, add 1 egg to the cabbage mixture and mix everything thoroughly.
Chop fresh herbs. It can be not only dill or parsley, you can use a couple of sprigs of cilantro, which will give the finished dish an unusual taste.
After the main manipulation is completed, the mass should be transferred into portioned forms in which the cutlets will be baked.
Bake cabbage cutlets for 20 minutes at a temperature of 200 ºC.
It is advisable to serve the dish with cold sour cream.

Using semolina, which the following recipe suggests, allows you not only to obtain good viscosity in the product, but also to have a spicy and original dish on the table. Ingredients:

cabbage – 1 kg;
0.5 cups each of semolina and flour;
bulb;
2 cloves of garlic;
breadcrumbs;
dill;
red pepper;
salt;
vegetable oil.

Cooking method:

Wash the cabbage leaves well and chop finely.
Boil the product for about 10 minutes.
Then grind in a meat grinder.
Add dill, chopped garlic and onion, pepper, salt, semolina and flour to the mixture.
When all the ingredients are combined, you need to knead the minced meat well.
Form cutlets from the mixture, roll them in breadcrumbs, and place in a frying pan.
Fry the product until crispy.

Prepare in advance:

white cabbage;
flour;
small onion;
cauliflower;
spices and herbs;
salt, a little hot herbs to add flavor;
cooking oil.

How to cook diet meatless cutlets:

First you need to rinse the cauliflower well and divide it into inflorescences.
Divide the white cabbage into leaves. Place all these vegetables inside a large container, add hot water, add a little salt, then cook for a third of an hour over medium heat. Next, drain the mixture into a colander.
Chop the white cabbage finely, and mash the cauliflower inflorescences with a fork. Add spices and flour to the mass, stir everything until a homogeneous composition is obtained. For frying, you should choose a frying pan with a thick bottom into which to pour vegetable oil. Using a spoon, form lean cabbage cutlets and place them in boiling oil. This product is prepared quickly - about 3 minutes.

Make sure you have the following in advance:

three handfuls of sauerkraut;
flour;
chicken egg, as well as an onion;
baking powder;
spices;
oils

Cabbage cutlets without semolina are convenient for dieting. Sauerkraut contains a lot of vitamin C, which improves immunity, normalizes peristalsis and relieves swelling.

For those who adore zucchini, here is a recipe for dietary cabbage cutlets, which contain your favorite product.

The recipe requires the following ingredients:

flour;
zucchini;
4 onions;
White cabbage;
semolina – 3 tbsp. l.;
three eggs;
oil, pepper and salt.

While the cabbage is “resting,” the zucchini should be peeled and grated. Be sure to add salt to the vegetable, mix and leave for a quarter of an hour to release the juice.

Meanwhile, peel the onion, finely chop it, add it to the cabbage and zucchini. After stirring, add flour, semolina and egg. Add salt and stir the mixture.

Pour sunflower oil into the frying pan, then use a spoon to spoon the mixture into it and fry on both sides.

Cabbage is a wonderful product. Regular white cabbage contains a lot of useful things: sulfur, phosphorus, potassium, manganese, iron, zinc, vitamin C, phytoncides, which helps prevent heart disease. The juice helps against heartburn, and acts as an emergency remedy (very quickly), this is due to the presence of vitamin U. Eating this product is recommended for people who are often worried or nervous, as it calms the nerves and brings the nervous system into balance. Cabbage has an anti-inflammatory effect, as well as an analgesic effect, and helps speed up metabolic processes in the body. There is a special diet based on white cabbage.

Today you can find both cauliflower and Brussels sprouts on sale. You can cook a lot of useful things from it. What cooking can offer us: cabbage cutlets, well-known cabbage rolls, sauerkraut, pickled, pickled, a large selection of salads made from cabbage itself and in combination with other products, soups, casseroles, all kinds of baked goods and much more can be prepared from kaputa.

Cabbage cutlets without semolina are quite easy to prepare. Wash a small head of cabbage and remove spoiled leaves. After this, place the head of cabbage in a saucepan, add water and put on fire. Boil the head of cabbage for some time until the leaves are soft. Grind in a meat grinder together with one large onion. If you don’t have a meat grinder, you can finely chop the cabbage and onion and mix everything together in a bowl. For sweetness, you can add a little carrot, finely grated, to taste. Add two eggs and a little flour to the resulting minced cabbage for gluing. You can add some white bread, previously soaked in milk. This will add tenderness to the cutlets. Add salt and pepper to taste. You can fry cabbage cutlets without semolina by first dipping them in flour or breadcrumbs.

A very easy dish to prepare. I didn’t have semolina on hand, so I had to take regular flour - it turned out to be no worse, but even better and tastier. Try it!
A very simple recipe for cabbage cutlets. Grate the cabbage and carrots, add flour, eggs and spices, mix well. Form the minced meat into cutlets and fry in a frying pan until golden brown. Serve with sour cream or tomato sauce. Bon appetit!
Number of servings: 4
A simple recipe for cabbage cutlets without semolina home cooking step by step with photos. Easy to prepare at home in 30 minutes. Contains only 44 kilocalories. Author's recipe for home cooking.

Preparation time: 16 minutes
Cooking time: 30 min
Calorie Amount: 44 kilocalories
Number of servings: 4 servings
Occasion: For lunch

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Hot dishes, Cutlets
Features: Diet Recipe

Ingredients for four servings
Cabbage - 500 grams
Eggs - 2 pieces
Carrots - 0.5 Pieces
Flour - 1.5 tbsp. spoons
Salt, pepper - To taste
Vegetable oil - To taste

Step-by-step preparation
Grate the cabbage, add salt, mash with your hands and squeeze out excess liquid.
Add grated carrots, flour and eggs.
Add salt and pepper to taste and mix well.
Form the minced meat into cutlets and fry in a frying pan until golden brown. Serve with sour cream or tomato sauce.