Cabbage cutlets

Cabbage cutlets are an old recipe from Russian cuisine. They can be prepared as a separate dish, or served as an appetizer or side dish.

Vegetarians and lovers of light, healthy food often prepare delicious cutlets from broccoli, cauliflower, sauerkraut or white cabbage. Cutlets made from minced cabbage are relevant during the period of fasting to add variety to the menu.

Raw cabbage cutlets can be cooked in a frying pan, frying them like meat cutlets, or baked in the oven. The cutlets are airy and have a soft texture.

The most delicious recipe for cabbage cutlets in a frying pan

The cutlets, or you can call them cabbage pancakes, turn out simply excellent! They are good both hot and cold. But be prepared that you won’t be able to try them cold, because they will be eaten before they even have time to cool!

We will need:

white cabbage - 300-400 g;
kefir - 200 ml;
eggs - 1 pc.;
onions - 1 pc.;
flour - 3-5 tablespoons;
baking powder - 1/3 teaspoon;
salt and oil for frying.

Preparation:

1. Shred the cabbage as finely as possible. Then we salt it and remember it well with our hands.

2. Peel the onions and grate them.

3. Now pour kefir into the chopped vegetables, break one egg, add flour and baking powder. Mix everything.

The consistency should be like thick sour cream. If necessary, add a little more flour.

4. Spoon the mixture into a hot frying pan and fry on both sides until golden brown. Place the finished cutlets on paper towels, and then you can serve them.

Lazy cutlets with cabbage

This recipe turns out to be both cutlets and lazy pies.

We will need:

cabbage - 500-600 gr.
white loaf - 200 gr.
milk - 0.5 cups
onion - 1 pc.
flour - 3 - 4 tbsp. spoons
breadcrumbs
vegetable oil -3 tbsp. spoons
salt, pepper - to taste

Preparation:

1. Using the experience of the previous two recipes - grate the young vegetable, not the young one, first blanch for 5 minutes, and then grind in a meat grinder.

2. Cut the loaf either into pieces or cubes. Pour in warm milk. Give the loaf a chance to soak.

3. While the loaf is soaking, peel and cut the onion into small cubes. Then fry it until golden brown. Pour in water and simmer until the liquid has completely evaporated. During this time, the onion will become soft and completely transparent. Allow the onion to cool.

4. Squeeze the loaf and mash with a spoon until smooth. Mix cabbage, onion, loaf. Add salt and pepper to taste. Add the remaining milk. Add flour. The mass should be dense enough so that it is convenient to form the workpieces. To do this, do not add all the flour at once, but introduce it gradually. Watch the consistency.

5. Form into pieces, roll them in breadcrumbs and fry over medium heat on both sides until golden brown.

6. If desired, place on paper towels to drain excess oil.

The combination of shredded cabbage and loaf gives the feeling that you are eating pies. It’s good to serve these “pies” with chicken or meat broth. Or with sour cream, with any other sauce. Basically, the same as with hot sweet tea. Both versions turn out very tasty.

Here you go! Now you can choose the cooking option you like best and cook them to your liking. I hope that you and your loved ones will be satisfied.

Bon appetit!

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How to make tender cabbage cutlets with milk

This dish will be appreciated by true gourmets who love a delicate creamy taste. Another plus is that such cutlets can confidently be called lazy, because no difficulties will arise when cutting cabbage. It can even be chopped into large pieces, but we will still make puree from them later.

Products

0.5 kg cabbage;
500-700 ml milk of any fat content;
1 chicken egg;
semolina 2 tablespoons (incomplete);
breadcrumbs - 2-3 tablespoons.
salt and spices - at your discretion.

Cooking recipe step by step with photos

Step 1. First, cut the cabbage into any pieces and place it in a saucepan or thick-walled pan.

Step 2. Meanwhile, pour the milk into another pan and boil; after boiling, immediately add to the cabbage.

Step 3. Now you need to cook the cabbage in milk for no more than half an hour (medium heat). Do not add water, salt and spices yet. It is better to cover with a lid, otherwise the milk may evaporate too much.

Step 4. Transfer the contents to a colander - moisture should drain from the leaves.

Step 5. Now you need to turn the leaves into a pulp, i.e. in puree. It's best to use an immersion blender - 2 minutes and you're done.

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Step 6. Now add the egg, salt and all the spices, mix everything.

Step 7. The next step is to add semolina (if you don’t have it, you can replace it with flour). Add such an amount that the result is a homogeneous, fairly dense dough (like minced meat for regular cutlets).

Let the cutlet dough sit for at least 20 minutes, and if possible, put it in the refrigerator overnight. You can quickly prepare these cutlets for breakfast in the morning.

Step 8. Well, now the most important step in how to cook cabbage cutlets. We shape the finished products and bread them.

Step 9. Fry the cutlets over high heat on both sides (until well browned). There is no need to stew anything, because the cabbage is already cooked.

Step 10. Here's how to cook cabbage cutlets. Here's the best way to serve them - with herbs and sour cream. In fact, this is a rustic dish that you can enjoy in a particularly pleasant mood at the dacha. Helpful and always pleasant.

Bon appetit!

The best Lenten cutlets with semolina. Delicious recipe without eggs

For those who are fasting, I suggest trying cabbage cutlets without eggs. They will become your lifesaver and the most delicious dish in your diet during fasting days. And you don’t have to cook them only at this time, because they really turn out very tasty!

We will need:

cabbage - 1 fork;
dill - 1 bunch;
onion - 2 pcs.;
garlic - 2-3 cloves;
semolina - 100 g;
flour - 100 g;
breadcrumbs - 1.5 cups;
salt and spices;
vegetable oil for frying.

Preparation:

1. Cut the cabbage into large slices and boil in boiling water for 7-10 minutes. Then let it cool a little, draining the water into a colander.

2. Now we pass it through a meat grinder along with peeled onions and garlic. Add half a glass of breadcrumbs, semolina, flour, finely chopped dill, salt and spices to the vegetables. Mix everything thoroughly.

3. Pour vegetable oil into a frying pan and place it on the stove to warm up. Meanwhile, we form cutlets with our hands and dip them in the remaining breadcrumbs.

Fry in a frying pan on both sides until cooked.

This dish will make your fast more vibrant and interesting in terms of nutrition!

Ingredients for Chicken Cutlets with Cauliflower:

Cauliflower
(small head) - 1 pc.
Minced chicken
— 300 g
Bulb onions
- 1 PC
Read also: Pasta casserole with meatballs in tomato sauce
Parsley
Dill
Chicken egg
- 2 pcs
Wheat flour
/
Flour
- 3 tbsp. l.
Garlic
- 2-3 teeth.
Salt
Pepper mixture

Dietary cabbage pancakes in the oven made from oatmeal

To add variety to your diet menu, today I suggest making cutlets from cabbage and oatmeal. A completely hassle-free recipe to add to your piggy bank. Try it, and the diet will no longer seem so boring and monotonous to you! And if you serve the dish with some delicious sauce, then it’s a fairy tale!

We will need:

fresh cabbage - 900 g;
oat flakes - 200 g;
egg - 1 pc.;
low-fat cottage cheese - 150 g;
oat bran - 50 g;
onions - 100 g;
sour cream - 50 g;
salt.

Preparation:

1. Cut the cabbage into large pieces and boil for 7-10 minutes in boiling water. Let cool and drain the water.

2. Peel the onions and chop them coarsely. Now we pass the cabbage and onions through a meat grinder.

3. Add cottage cheese, bran, oatmeal and egg. Mix everything well, adding salt and spices at your discretion.

4. Cover the baking sheet with a silicone sheet or parchment. and place the formed cutlets on it.

We take sour cream and grease our zrazy with it using a pastry brush.

Bake for 30-40 minutes at 200 degrees. You can indulge in these cutlets, even while on a diet!

Cabbage cutlets with cheese in the oven (without semolina)

I really liked this recipe, it’s especially good when there’s a little bit of everything left and you need to use the ingredients somehow. We also ate them very quickly in one sitting. They are just like pies. Well, cheese in combination with dill is simply something unreal!

And when baked in the oven, the cutlets turn out less fatty than fried in oil in a frying pan.

We will need:

cabbage - 400 g;
sour cream - 2 tablespoons;
eggs - 2 pcs.;
cheese - 50 g;
fresh dill;
flour - a couple of tablespoons;
salt pepper;
vegetable oil for greasing the baking sheet.

Preparation:

1. Shred the cabbage and place it in boiling water for a few minutes. Then we drain it into a colander and wait until it cools down and the water drains completely.

2. At this time, finely chop the dill and grate the cheese. Place it all in a bowl along with the cooled cabbage. We also add sour cream, eggs and salt with spices. Mix everything.

Then add flour, mix again and the mixture for our cutlets is ready.

3. Grease a baking sheet with vegetable oil and spoon out the resulting mixture. Use the back of a spoon to give them approximately the same shape. Bake in the oven at 180 degrees for 20-30 minutes. Be guided by your oven.

The cutlets turn out golden and very appetizing, crispy on the outside and juicy on the inside!

Step-by-step recipe for cabbage cutlets with minced meat

In this section we prepare cabbage cutlets in two ways at once: in the oven and in a frying pan. In any case, they turn out very tasty and juicy.

To prepare we will need:

Fresh cabbage – 500 gr.
Onions – 2 pcs.
Homemade minced chicken – 250 gr.
Dry rice – 70 gr.
Flour – 3 tbsp.
Eggs – 3 pcs.
Cheese – 150 gr.
Salt – 0.5 tsp.
Ground black pepper - to taste
Vegetable oil - for frying

1. Slice the cabbage very thinly. Add salt and knead it well with your hands to make it soft.

2. Fry the onion in a minimum amount of vegetable oil and combine with cabbage and minced meat.

3. Boil the rice until half cooked, rinse well and add it to the rest of the ingredients. Also grate cheese here on a medium grater and add flour. Mix. The minced meat should have a cutlet consistency.

4. Form the cutlets with hands dipped in water.

5. I place some of the formed cutlets on a greased form and place them in an oven preheated to 200 degrees for 30 minutes.

6. Fry the second part of the cutlets in oil in a well-heated frying pan for 4 minutes on each side. After frying, place them on a paper towel to remove excess fat.

So, both cutlet options are ready. They are both tasty, but in the oven the products turn out to be more dietary, and in the frying pan they are tastier and more familiar. Make a sauce for them from sour cream, garlic, salt and dill.

Recipe for cabbage cutlets stewed in curry sauce

A spicy hot dish with Indian flavor. From now on, you won’t be able to call cabbage cutlets boring and uninteresting.

Ingredients

For cutlets: Cabbage - 1/4 fork; Onion - 1 head; Spices (red pepper, garam masala) and salt to taste; Flour - 1/2 cup; Vegetable oil for frying.

For Curry: Onion - 1 head; Tomato paste - 2 tablespoons; Sour cream - 2 tablespoons; Garlic and ginger powders; Ground red pepper and cumin; Garam masala; Vegetable oil - 2 tablespoons; Salt.

Cooking cabbage cutlets in Indian style

1. Grind the cabbage and squeeze out the juice.

2. Add finely chopped onion to the cabbage (you can pre-fry it in a small amount of vegetable oil).

3. Season the minced cabbage with salt, spices and flour. Let's knead.

4. Form small balls and fry in boiling oil.

5. Now for the spicy curry sauce. Fry the onion in oil. Add tomato paste, heat it up a little, then add salt and spices, lastly sour cream. If the sauce comes out thick, dilute with water. Cook for 3-5 minutes.

6. Place cabbage cutlets in the sauce and simmer for 5-10 minutes.

Author: GR

Cabbage cutlets with semolina and egg

And we will go further and prepare no less tasty vegetable meatballs, which will certainly appeal to adults and children.

Ingredients:

White cabbage – 800 gr
onions - 1 large or 2 medium onions
carrots - 1 pc.
eggs - 2 pcs
garlic - 1 clove (optional)
semolina - 3 tablespoons
salt, pepper - to taste
any greens - to taste (optional)

Cooking steps:

1. Place a pan of water on the stove. While we are making minced vegetables, the water will come to a boil.

2. Shred the cabbage; you can do this by hand, on a grater, or use a food processor; the size of the pieces does not matter here.

3. The water in the pan has already boiled, you need to salt it and put the cabbage straws there. Vegetables will cook for about 20-25 minutes until soft.

4. Finely chop the onion and fry it in a frying pan with a few drops of olive oil. If you have a frying pan with a good non-stick coating, you can do without oil at all. Our dish is light, not only in terms of preparation, but also in terms of calorie content, so there is no need to load it with extra fat.

5. Grate the carrots on a fine grater and fry along with the onions. You can also add a clove of garlic there. Or you don’t have to add it. Children are generally not very fond of the taste and smell of garlic, so use your own discretion. Without this seasoning, the cutlets will turn out no less tasty.

Carrots and onions must be fried until soft, they must be completely cooked.

6. While we were working on vegetables, the cabbage was already cooked, put it in a colander to drain excess water. After this, the boiled cabbage will have to be squeezed out to free it as much as possible from the liquid and then the cutlets will turn out plump. We press it with our hands.

7. Now we combine all the vegetables in one container: both boiled and fried. At this stage, add salt, pepper, seasonings, if you use them, you can put fresh or dry herbs, whatever you like, whatever you like - everything will be appropriate here.

8. It remains to add 3 tablespoons of semolina and two eggs and mix everything very well again so that no lumps form. Let the minced meat sit for a while, literally 10 minutes will be enough, the semolina should swell a little and bind together all the components of the vegetable minced meat.

9. After 10 minutes, you can form cabbage cutlets with wet hands and place them in a hot frying pan with a few drops of olive oil. Fry on both sides until beautiful golden color.

While the cutlets are frying, the aroma in the kitchen is mind-blowing. Curious people are starting to look into the kitchen more and more often. And of course, this dish not only has an amazing smell - the taste is in no way inferior.

Delicious, hot or cold, delicious! What’s the point of describing the taste of a dish and coming up with various epithets... One thing I can say for sure is that you definitely won’t have to persuade your children to eat!

Who said that cutlets can only be made from meat? It's not like that at all! You can’t even imagine what delicious and appetizing cutlets you can make from vegetables. I admit, I myself found out about this recently when I tried my friend’s incredibly delicious cabbage cutlets. In her family, everyone tends to fast, so she has a lot of interesting meat-free dishes in her arsenal.

So she decided to treat me to these cutlets. I really liked them and wrote down the recipe for making cabbage cutlets. And at home I prepared them for my family - they were delighted too. Now the recipe for cabbage cutlets is one of our favorites in our family.

I think you’ll really like it too: preparing cutlets is easy, you almost always have all the ingredients on hand, and it turns out nourishing, beautiful, and really tasty. So I ask you to love and favor: a recipe for making cabbage cutlets with photos and all the details at your service!

Ingredients:

1 kg of white cabbage;
1 medium sized onion;
2 tablespoons of semolina with a small slide;
2 tablespoons of flour (without a slide);
1-2 cloves of garlic;
5-6 green onions;
2 tablespoons of vegetable oil for frying;
3-4 tablespoons breadcrumbs;
salt, spices to taste.

How to cook cabbage cutlets:

Remove the top leaves of the cabbage if they are spoiled and rinse with cold water.

Cut the cabbage into pieces (about the same size).

Place the cabbage in salted boiling water. Bring to a boil and cook over low heat for 7-10 minutes. Place the cabbage in a colander and leave for 5-7 minutes to drain the liquid.

Cut the cabbage into small pieces and pass through a meat grinder. Squeeze to remove liquid. If the cabbage is of a firm variety, such as “stone head”, very little liquid will be squeezed out.

We also pass the onions and garlic through a meat grinder and add them to the squeezed cabbage. We also send flour, semolina and finely chopped green onions there. Salt to taste. If desired, you can add other favorite spices: black pepper, Provençal herbs, paprika...

Mix thoroughly. Set the minced meat aside for 10-15 minutes so that the semolina swells and becomes softer.

We form cutlets from this mass and roll them in breadcrumbs.

In a frying pan with heated vegetable oil, fry the cutlets over a slightly lower than medium heat until golden brown on both sides.

Cabbage cutlets are good both hot and cold.

Bon appetit!

Cutlets prepared in this way are a lean dish. Cabbage cutlets can be a side dish for meat; they can be served with any sauce. Cutlets prepared in this way do not have the characteristic smell of stewed cabbage; “non-fans” of stewed cabbage will happily eat them.

Tips and tricks:

As a sauce for cabbage cutlets, you can use sour cream (if this is not a lean dish) or tomato sauce. Actually, there are many other sauces that go with cabbage, choose for yourself, according to your taste. By changing the sauces, you will change the taste of the entire dish - you will always have something new for lunch.

For preparing cabbage cutlets in this way, not too young cabbage is well suited. Young cabbage is too watery, all the juices and nutrients will leave it during squeezing, and the yield of cutlets will be very small.

Like meat cutlets, cabbage cutlets can be additionally stewed in a small amount of sauce after frying - this will give them a new taste.

If you use soft varieties to prepare cutlets, cook the kaput for less - about 5 minutes, otherwise it will be overcooked. Do the same if you cut the kaputa into smaller pieces.

Despite the abundance of text, you can see for yourself how easy it is to prepare these cabbage cutlets: the recipe with photo tells about this perfectly. But if you still have any questions, I will be happy to answer them in the comments.

3.5 / 5 ( 8 votes)

Meatless cabbage cutlets - the most delicious recipe

You probably want to ask why I chose this recipe as the most delicious?

I confess that it was not easy for me, because all the recipes presented below, absolutely everything, deserve to be served on your table as a main dish or as a side dish for meat or fish.

However, this particular recipe captivated me because it contains cheese and it is this ingredient that adds some new note to an ordinary and familiar dish. It seems like you are eating a familiar dish and suddenly you begin to feel melted cheese on your tongue. And oddly enough, it is very appropriate here. Well, if you also pour sour cream on the cutlet... mmm... it’s better for me not to think about it now, otherwise I won’t be able to finish the article, I’ll choke on my saliva...

Ingredients:

white cabbage (young) - 800 gr
onions - 1 pc.
hard cheese (any) - 70 g
eggs - 1 piece
wheat flour - 5 tbsp. spoon
salt, pepper - to taste
refined vegetable oil - for frying

Cutlets according to this recipe can, of course, be prepared from any cabbage, but the most tender and tasty ones are still obtained from young cabbage. And this recipe is given specifically for a young vegetable. However, during the preparation stages I will adjust the recipe for autumn varieties of cabbage. Therefore, feel free to start cooking, using any vegetable that is available, and everything will definitely work out.

Cooking steps:

1. Cut the cabbage beauty into sectors and place in a pan of boiling water. The water should be slightly salted. If you are using a young vegetable, boil it for only 3-4 minutes after boiling. If the cabbage is already mature and dense, then you will have to cook it longer, 15-20 minutes. You can taste it and then it will immediately become clear whether the cabbage is ready or still needs to be cooked a little. Cook until done!

2. Place the boiled vegetables in a colander and let the excess liquid drain, during which time all the contents have time to cool and you can move on to the next stage.

3. Finely chop the cabbage, leaving the stalk.

4. We also finely chop the onions and send them to fry, or rather sauté until transparent. We don't use a lot of oil. Cabbage itself has a delicate and pleasant taste (that’s why we love it) and it doesn’t need excess oil at all. Well, again, extra calories.

5. And now we begin to put together the minced cutlet, which will soon turn into the most delicious and charming cutlets. To the cabbage add fried onion, grated cheese, one egg, flour and salt and pepper to taste. Pepper is of course not a necessary ingredient in this dish. Use as desired.

6. Mix the minced meat well and you can immediately start frying the cutlets.

7. With wet hands, form small balls and place them in a well-heated frying pan with a small amount of vegetable oil. One tablespoon of minced meat - one meatball. These small cutlets are the easiest to prepare. Fry on both sides until browned. When the meatballs are already browned on both sides, cover the pan with a lid and simmer them for another 3-4 minutes.

The cutlets can be served immediately. With sour cream, oh-oh-very tasty!

The result is the most tender cabbage cutlets that you will want to make again and again.

“Lazy” cabbage cutlets: recipe

After a working day, there is often neither time nor energy left for long cooking. In this case, a recipe for cabbage cutlets that can be made in a hurry will help you out.

To prepare “lazy” cabbage cutlets you will need the following ingredients: - white cabbage - 300-400 grams; - chicken egg - 1 piece; - wheat flour (by eye); - pepper - to taste; - salt - to taste; — butter – 50 grams; - vegetable oil - a few tablespoons; - onions and carrots - optional.

You can also slightly modify this recipe and prepare vegetable cutlets. To do this, add additional carrots and onions chopped in a blender to the cabbage mixture.

Cut the washed cabbage and grind in a blender. Add an egg to it, salt and pepper, mix thoroughly. Gradually add flour, mixing the mixture well. It should have a thick enough consistency so that you can form cutlets out of it.

According to this recipe, cabbage cutlets are made thin and small in size. Otherwise, raw cabbage, which is part of the cutlet mass, may not be fried. The thickness of the cutlets should ideally be no more than 1 cm. Fry them on both sides in a mixture of butter and vegetable oil over medium heat.

Cauliflower cutlets recipe

Hearty cutlets with a delicious crust can be prepared without any meat at all. This dish flies off the table in the blink of an eye.

Required ingredients:

cauliflower forks;
2 cold eggs;
0.1 kg cheese;
1 onion;
100 g flour;
salt, pepper, dill, breadcrumbs.

Steps for preparing delicious cauliflower cutlets:

We wash our central ingredient, cut off the hard part of the head of cabbage with a knife, divide it into inflorescences and put it in a bowl.
Throw the inflorescences into boiling water and cook after boiling again for about 8 minutes.
Catch the cooked cabbage pieces with a slotted spoon and leave to cool.
Puree the cooled cabbage in a blender and set aside again.
Cut the peeled onion into small squares.
Wash and chop the dill.
Grate the cheese on the coarse side of a grater.
Combine cabbage puree with onions, herbs and cheese, beat in eggs, add salt, pepper, add spices to taste, then mix everything until smooth.
Add flour and mix thoroughly again.
Heat oil in a frying pan.
We wet our hands with water, form round cakes, roll them in breadcrumbs and place them in a frying pan.
Fry the cabbage cutlets until golden brown, then turn them over with a wooden spatula.

How to cook vegetable cutlets from fresh white cabbage

Making cabbage balls is simple. At home, vegetable cutlets are traditionally fried in a frying pan, cooked in the oven, in a slow cooker, or steamed. Cabbage is made into minced meat by chopping the vegetables through a meat grinder, using a blender, or finely chopping fresh cabbage using a knife.

Add an egg (or starch if the cabbage cutlets are lean), salt, pepper, semolina or flour to the prepared cabbage mince and mix until smooth. From the resulting dough for cutlets, round or oval meatballs are sculpted by hand.

Advice from the Wonder Chef. When choosing fresh cabbage, give preference to soft heads of cabbage; hard vegetables require a long boil to obtain a soft cabbage cutlet mass; the cooking time will increase due to the wrong choice of vegetables.

We offer a simple and tasty recipe for cabbage cutlets with eggs without semolina, fluffy and delicious, breaded and fried in a frying pan. Vegetable cutlets made from cabbage taste like meat.

Serving: 4

20 minutes

185 kcal per 100 g

Cabbage and chicken cutlets

Despite such an unusual combination of products, the result will surprise you with its pleasant taste and satiety. And by showing a little initiative and stewing the finished cutlets in tomato, you will add juiciness to them.

Required ingredients:

0.2 kg cabbage;
0.2 kg chicken fillet;
1 cold egg;
3 garlic cloves;
salt, pepper, curry.

Procedure for preparing cabbage and chicken cutlets:

Remove the top cabbage leaves, grate the required amount of cabbage or pass through a blender.
Separate the meat from the bones and skin, pass it through a meat grinder or blender. The ratio of cabbage to meat should be approximately 2:1.
Combine the minced meat with cabbage puree, beat in the egg, mix by hand, adding chopped garlic, spices and salt. Mix again by hand and beat the minced meat. The mass will look runny, but the finished cutlets will hold their shape perfectly.
With wet hands, form round cakes, place them in hot oil, and fry on both sides.
When a golden brown crust appears, reduce the flame as much as possible, pour in a little boiling water or meat broth, and simmer for about a quarter of an hour. It is allowed to add spices and bay leaves to the broth.
An excellent side dish for these cutlets is rice and homemade pickles.

How to cook delicious sauerkraut cutlets

Don’t believe that you can make juicy, soft and very tasty cutlets from pickled kaput? Then we go to you! For meat eaters, when reading the name, the dish may seem a little strange. However, in the hot season, when it doesn’t bother you to think about the safety of your figure, cabbage cutlets will be just right.

Required ingredients:

0.5 kg of sauerkraut;
300 g flour;
20 g sugar;
a pinch of soda;
onion;
egg;
salt pepper.

Stages of cooking the best summer cutlets:

Finely chop the peeled onion and saute it in hot oil until transparent.
Add soda and sugar to the flour sifted through a fine mesh sieve. Mix everything thoroughly.
Combine flour with cabbage, add salt and pepper, after mixing add fried onion and egg, if desired, you can enrich the taste with finely chopped herbs.
We form cutlets from minced cabbage, bread them in flour, and send them to fry over low heat.
Serve with sour cream as an addition to any side dish.

Recipes for delicious dietary cutlets made from white cabbage

Recipe:

fresh cabbage - 1 fork
onion - 75 g
carrots - 75 g
flour - 180 g
salt
ground black pepper.
chicken egg - 5 pcs.

Read: White cabbage salad

Technology:

Process the cabbage. Remove top leaves. Cut the head of cabbage into 4 parts, cut out the stalk.
Boil water in a saucepan, add salt. Boil cabbage in it for 15 minutes. Transfer the cabbage to a colander, let the water drain and let the cabbage cool.
While the cabbage is cooling, wash and process the carrots and onions. Then finely chop the vegetables and sauté in refined vegetable oil.
Grind the cooled cabbage through a meat grinder or punch it with a blender into a smooth mass.
Combine cabbage with sautéed vegetables. Mix well.
Beat all the chicken eggs into the minced cabbage. Mix the mixture thoroughly again until smooth.
After this, add sifted flour into the minced meat in a thin stream. Mix the minced meat thoroughly again. Form the minced meat into round patties.
Heat refined vegetable oil in a frying pan. Fry the cutlets in it on both sides until nicely browned. Transfer the finished cutlets to a plate.
Serve with sour cream.

Lenten dietary cabbage cutlets with carrots

The decision to give up meat dishes during Lent is usually affected by the meagerness of the daily menu. You can diversify it with cabbage and carrot cutlets. The egg in the recipe is present as a binding element; if desired, it can be replaced with 1 potato.

Required ingredients:

0.3 kg cabbage;
1 large carrot;
1 cold egg;
170 g flour;
salt pepper.

The procedure for preparing the most dietary cutlets:

Finely chop the cabbage.
We grate the washed and peeled carrots on the small cells of a grater.
Lightly sauté the vegetables. In their raw form, they are not suitable for making cutlets. To do this, heat a tablespoon of oil in a frying pan and place the prepared cabbage and carrots on it. The total roasting time is about 10 minutes. Transfer the softened vegetables to a deep bowl.
In order for the cutlets to keep their shape normally, they need a binder; an egg and flour will handle this role. Beat the egg into the vegetables, add 100 g of flour, season with spices and salt, and knead thoroughly.
Now our minced vegetables are ready to form cutlets. We form the cakes with wet hands, then bread them in the remaining flour and fry them on both sides.

Lush cabbage cutlets baked in the oven

This is another way to prepare a vegetable dish that will certainly not leave anyone indifferent. Once you try it, your guests won’t even think that they are consuming cabbage cutlets.

You need to take for cooking:

0.5 kg of white cabbage.
270 ml. fresh milk.
A slice of bread (preferably dried first).
50-60 gr. flour.
1 egg.
Favorite herbs and spices.
Onion.
60-70 gr. butter.

Cooking process step by step:

1. Take a head of cabbage, carefully separate the leaves, place them in boiling, slightly salted water, and cook until soft. This will take about ten minutes.

2. Chop the cooled leaves very finely or grind them in a food processor, blender, or meat grinder. I usually use a blender for blending. If you are simply chopping the leaves, you should understand that the consistency of the cutlets will be different than when chopping the vegetable into puree.

3. Chop the onion along with the leaves.

4. Place the resulting mass in a frying pan, add butter, half of the prepared milk, soak the bun in the remaining half, then squeeze it out and leave it for now.

5. Simmer for 15 minutes, add flour, mix thoroughly. There should be no lumps in the minced meat. Let our vegetable puree cool.

6. Pour spices into the cooled mass, add salt, mix in the bun and egg.

7. Form cutlets, roll them in flour or breadcrumbs, and place on a baking sheet lined with parchment. If desired, the parchment can be greased with sunflower oil.

8. Bake the food in the oven for half an hour at 170 degrees. Serve hot cutlets with sour cream and decorate with chopped herbs on top.

Helpful advice! If you want to get a golden brown crust and make your cabbage cutlets tender, brush your cutlets with yolk 5 minutes before the end of cooking.

Step-by-step recipe for cabbage cutlets made from raw cabbage from Yulia Vysotskaya

Vegetable dishes are considered healthy. Don't think that they can't be prepared in a way that everyone will like. Quite the contrary, the recipe for cabbage cutlets from Yulia Vysotskaya is very simple, you can easily repeat it. The main thing is to follow the recipe completely.

Ingredients:

fresh white or young cabbage – 1 kg;
cream – 125 g (can be replaced with water or broth);
semolina – 125 g;
egg yolks – 2 pcs.;
unrefined vegetable oil – 2 tbsp;
breading (can be replaced with flour);
salt.

Cooking process

We clean fresh cabbage from excess leaves and chop it in any convenient way. Then chop it into smaller pieces. Pour oil into a cauldron or saucepan with a thick bottom, then lay out the prepared product. Now add the cream, you can replace it with milk or broth.

We wait until everything boils, cover with a lid to simmer. Cook for 25 minutes over low heat, be sure to stir so it doesn’t burn. Afterwards, pour the semolina into it, mix, and let it simmer for about five minutes. Remove from the stove and be sure to add salt. When everything has cooled down, add the eggs and knead the dough.

Advice! For complex breading, you can combine eggs, crackers (flour), for a simpler one, only flour (crumbs). You can use corn flour - the color is bright and rich.

Since we use egg yolks to prepare the cutlets in this recipe, we will bread them in the remaining whites and corn flour. We form them, first dip them into the beaten egg whites, then into the breading. Fry in a well-heated frying pan, add oil, either olive or vegetable. To be ready, fry for 2-3 minutes on each side.

Place the finished product on a napkin to remove excess oil. Serve with sour cream or any milk sauce.

Try it, cook it, you will definitely like it!