Chicken cutlets with cabbage step by step recipe quickly and easily from Rida Khasanova

Chicken cutlets with cabbage - a healthy dish for every day

Let's get started with the step-by-step recipe with photos. We take products - mind you, the simplest and most affordable!

1200 gr. chicken breast;
400 gr. white cabbage;
1 carrot;

Well, are you ready to learn how to make cutlets that you and the whole family will love? Then - go ahead! :)

1. In a meat grinder, grind the chicken breast, and then the cabbage. Grate the carrots on a fine grater.

2. Thoroughly mix the squeezed cabbage and grated carrots with the minced meat, add salt and pepper to taste.

3. Keep this mixture in the refrigerator for about 30 minutes and form cutlets. Some are for simple forms, while others sculpt something out of minced meat.

4. It is best to bake these tender, tasty cutlets in the oven.

30 minutes on a baking sheet lined with parchment in the oven at 200°C - and that’s it! Appetizing chicken cutlets are ready :)

You can serve them with any salad - for example, arugula and cherry tomatoes. Or with sweet red onion rings - fresh or marinated with balsamic vinegar.

Vegetables and herbs will brighten the dish and, moreover, help boost immunity :)

Recipe for “Chicken cutlets with cabbage and cheese”:

Finely chop 1 onion.

Fry the chopped onion in vegetable oil.

Grind the lard in a blender until creamy or mince it twice.

Add to the minced chicken: lard, fried onions, eggs, semolina and seasoning (if the seasoning does not contain salt, add salt to taste). Mix everything well, cover the minced meat with a lid and put it in the refrigerator for 30-40 minutes.

Using hands dipped in water, form cutlets and roll in breadcrumbs. The minced meat will be runny, but there is no need to thicken it with flour, otherwise the cutlets will turn out dry.

Fry the cutlets in vegetable oil over medium heat until golden brown.

Cut the onion into half rings

Shred the cabbage into strips.

Fry cabbage and onion until done.

Sauce: dilute tomato paste in 300 ml of water and pour it into a frying pan to warm up, then dilute flour in 100 ml of water and pour it in a thin stream into the tomato paste, stirring constantly, add squeezed garlic and bay leaf. Do everything over low heat.

Assemble the dish: put cabbage on a baking sheet, cutlets on top and pour sauce over everything.

Sprinkle everything with dill and cheese. Place the pan in the preheated oven for 10 minutes so that the cheese melts and the dish warms up.

I served the cutlets with mashed potatoes and garnished the plate with cucumbers and dill.

Cabbage and oatmeal cutlets for diabetics

For any disease, including diabetes, a person must follow nutritional rules. This is not easy at first glance, but the recipe for delicious cabbage cutlets and oatmeal says otherwise.

Ingredients:

fresh cabbage – 500 g;
onion – 150 g;
peeled carrots – 100 g;
oat flakes – 120 g;
garlic seasoning – 2 tsp;
premium flour – 200 g;
curry – 1 tsp;
turmeric – 1 tsp;
ground paprika – 1 tsp;
salt, pepper to taste;
bay leaf – 2 pcs.;
a wide variety of greens;
oil for frying.

Cooking process

We clean the cabbage from unnecessary dark leaves. Cut into fairly large pieces, cook with the addition of bay leaves, and cook for only five minutes.

Attention! For cooking, under no circumstances should you ever use products that show signs of rotting, have an uncharacteristic odor or a changed color. Be careful and attentive! Chop the peeled onions as much as possible, grate the carrots and simmer everything in oil until completely cooked.

Brew oatmeal for about ten minutes, until characteristic swelling occurs. Drain the water, carefully, so as not to burn yourself, be sure to squeeze it hard. Add stewed onions with carrots and brewed flakes there.

Chop the peeled onions as much as possible, grate the carrots and simmer everything in oil until completely cooked. Brew oatmeal for about ten minutes, until characteristic swelling occurs. Drain the water, carefully, so as not to burn yourself, be sure to squeeze it hard. Add stewed onions with carrots and brewed flakes there.

Now add all the seasonings: curry, paprika, turmeric, salt, pepper, garlic dressing and finely chopped herbs. Grind: you can grind it through a meat grinder, or you can use an immersion blender. Having reached a puree state, add 200 g. flour. The dough is ready.

Fry in a well-heated frying pan in a small amount of vegetable oil. Spread with a spoon; a tablespoon will do just fine. Initially, simmer under the lid for several minutes, and then remove the lid and fry until beautifully crusted.

Cooked cutlets can be eaten both hot and cold.

Steamed diet chicken cutlets with cabbage in a slow cooker

To prepare cutlets according to this recipe you need:

chicken meat (fillet) – ½ kg;
fresh white cabbage – ½ kg;
1 carrot (medium);
1 onion;
2 chicken eggs;
Table salt and seasonings - determine the amount according to taste.

Cooking time – 60 minutes.

Calorie content – 102 kcal.

Details about cooking cutlets:

Wash the chicken meat thoroughly and cut into large pieces. Place them in a blender and grind them well;
Place the resulting minced meat in a bowl, and place the pre-peeled and washed vegetables into a blender. Grind;
Add the vegetable mixture to the minced meat. Add salt and desired seasonings, and then mix the mixture thoroughly;
Beat in the chicken eggs and mix the mixture very thoroughly again;
Place in the refrigerator and leave there for at least 1 hour;
Pour a glass of water into the multicooker bowl and place a special container on top for steaming;
Prepare special silicone molds and spread the resulting mixture based on minced chicken and vegetables into them;
Place the molds in the container and close the multicooker lid;
Set the device to “Steam” mode and leave for 20 minutes.

Chicken cutlets with the addition of cabbage always turn out very rich, juicy and aromatic. In addition, one cannot help but notice the benefits of this dish, which is filled with vitamins and other components beneficial to the body. Therefore, they are suitable for the whole family - from young to old, as well as for patients with various diseases, especially if the cooking is done by steaming.

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Step-by-step recipes for delicious white cabbage dishes

Option 1: Chicken cutlets with cabbage - classic recipe

Chicken cutlets with cabbage are one of the most delicious ways to prepare cutlets with minced chicken. Old cabbage is best, but if you don’t have one, you can use a young head of cabbage or Chinese cabbage. It will add juiciness, so the cutlets are not dry, like regular chicken ones.

Chicken and cabbage cutlets can also be prepared for use by wrapping the finished cutlets in a plastic bag and putting them in the freezer. They will retain their flavor perfectly and just need to be defrosted and reheated.

Ingredients:

300 gr. cabbage;
500-600 gr. chicken breast;
one egg;
200 gr. white loaf;
half a glass of milk;
a little salt and spices;
vegetable oil.

Step-by-step recipes for chicken cutlets with cabbage

Step 1:

Rinse the chicken breast with cold water and remove excess moisture with a paper towel. Cut the fillet and pass it through a meat grinder.

Step 2:

Cut the cabbage into small cubes. If desired, scald with boiling water, but even without this, the cabbage in the finished cutlets will not be crunchy.

Step 3:

Pour cold milk over a dried or stale white loaf. When the bread becomes soft, squeeze out the moisture. If you don’t have a loaf, you can replace it with the crumb of regular bread made from wheat flour.

Step 4:

Grind the pieces of cabbage and loaf together in a meat grinder. If desired, you can add onions to the cutlets, which also need to be pureed.

Step 5:

In a deep bowl, combine chicken and bread with cabbage. Add a raw egg, stir thoroughly. It will allow the cutlets to keep their shape and not fall apart during frying.

Step 6:

Add salt and spices to taste to the minced meat and mix again with your hands. Beat the mixture a little, tossing it slightly.

Step 7:

Wet your hands in cold water and form round patties. Heat vegetable oil in a frying pan and add cutlets. Fry on both sides over moderate heat until golden brown.

Serve the finished cutlets with a side dish of vegetables and cereals, or with mashed potatoes.

Option 3: Chicken cutlets with cabbage in the oven

Chicken cutlets are a low-calorie dish. It’s especially good that they contain healthy fiber from cabbage. To make the cutlets even more healthy, you should not fry them in vegetable oil, but cook them in the oven.

Ingredients:

150-200 gr. fresh cabbage;
bulb onions;
half a bell pepper;
egg;
a tablespoon of semolina;
450-503 gr. chicken fillet;
salt and seasonings to taste.

How to cook

Step 1:

Rinse chicken fillet in running water. Cut off the films and divide the meat into several parts.

Step 2:

Peel the onion and cut into three parts.

Step 3:

Mince the chicken fillet and onion together.

Step 4:

Finely chop the cabbage with a knife. Then use a blender to puree it.

Step 5:

Peel the bell pepper from seeds and veins, cut into small cubes.

Step 6:

Mix the prepared minced meat with onions with cabbage puree and finely chopped pepper. Stir, then add semolina, salt and add your favorite seasonings. Mix everything again and lightly beat the minced meat with your hands.

Step 7:

Using handles dipped in cold water, form round cutlets. Place them on a baking sheet pre-greased with vegetable oil.

Step 8:

Preheat the oven to 190-200 degrees and place a baking sheet with cutlets to bake for half an hour.

Serve the finished cutlets with sour cream and a side dish of your choice: rice, buckwheat, mashed potatoes or a salad of fresh vegetables.

Cabbage cutlets with minced meat in the oven

Balls with cabbage and minced meat in sour cream and tomato sauce are simply a delight for the stomach. This is a very aromatic, juicy and tender dish that will wonderfully complement pasta and cereal side dishes, as well as potatoes. These lazy cabbage rolls are good on their own - just serve them hot with fresh bread or pita bread.

Ingredients:

minced meat – 400 g;
fresh white cabbage – 300 g;
onion – 1 pc.;
tomato paste – 2 tbsp;
sour cream of any fat content – 150 g;
boiled chicken eggs – 2 pcs.;
raw chicken eggs – 2 pcs.;
a mixture of herbs - to taste;
salt, ground black pepper - to taste;
vegetable oil - for frying;
flour - for breading;
parsley for serving.

Cooking time: 1 hour 15 minutes.

Number of servings - 6 pcs.

How to cook these cutlets in the oven

We wash the cabbage, chop it into smaller pieces, and place it in a deep container. Pour boiling water over it and leave for 15 minutes. After this, drain the water and lightly squeeze the cabbage from the liquid with your hands.
Cut the peeled onion into small cubes. Lightly simmer it in a frying pan with vegetable oil until soft.
In a bowl, combine minced meat, stewed onions, boiled eggs chopped on a coarse grater, and salt. We also send the cabbage wrung out from moisture there and beat in the chicken eggs. Season the meatball preparation with a mixture of herbs and ground black pepper.
Mix the minced meat with cabbage and spices. Place it in the refrigerator for 20-30 minutes.
We form round-shaped cutlets from the chilled minced meat.
We bread our minced meat balls with cabbage in flour. Shake off excess before frying.
Heat vegetable oil in a frying pan. Fry the cutlets in it on both sides until golden brown over medium heat.
To fill, mix sour cream with tomato paste, salt, lightly pepper, and mix everything thoroughly.
Grease a refractory mold with butter or vegetable oil, place the cutlets in it, pour 3-4 tablespoons of hot water and fill with the prepared filling. We try to distribute the sour cream and tomato sauce evenly throughout the entire contents of the container. You can sprinkle dry or fresh dill on top (optional). Place the pan with the cutlets in an oven preheated to 190-200 degrees and bake for 20-25 minutes.

Very tasty minced meat cutlets with cabbage soaked in aromatic sauce are ready in the oven. Serve hot on portioned plates or in a baking dish, garnished with fresh parsley.

Bon appetit!

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Option 5: Chicken cutlets with cabbage and rice

Chicken cutlets according to this recipe turn out very fluffy, tasty and juicy. They will go especially well with stewed cabbage - with such a side dish the dinner will be light but satisfying.

Ingredients:

250-300 gr. cabbage;
100 gr. rice;
200 gr. minced chicken;
one egg;
salt;
garlic clove;
fresh herbs;
100 gr. kefir;
wheat flour;
vegetable oil.

How to cook

Step 1:

Cut the cabbage into several pieces and grate, or chop very finely using a sharp knife. Mash it lightly with your hands until the cabbage becomes soft. If a lot of juice has been released, it needs to be drained.

Step 2:

Boil the rice, rinse in water several times to remove gluten. Wait until all the water has drained and transfer the cereal to the cabbage.

Step 3:

Beat a raw egg into the cabbage and rice, then add it to the minced chicken and mix everything well.

Step 4:

Finely chop the greens and garlic and add to the bowl with the minced meat. Also pour kefir into the mixture, sprinkle with salt and spices and knead thoroughly with your hands until smooth.

Step 5:

Wet your hands with cool water and form small round or oval patties. Lightly roll in flour and fry in hot vegetable oil on both sides. The heat should be moderate so that the cutlets are cooked completely, and not just on top.

Chicken cutlets with cabbage and rice are ready. Bon appetit!

White cabbage cutlets with semolina and egg

In the next recipe we add semolina. It will make cabbage cutlets tender and airy. Even children will appreciate and love this dish.

Ingredients:

white cabbage – 700 g;
chicken eggs – 2 pcs.;
onion can be white, or onion – 1 pc.;
semolina – 50 g;
butter – 50 g;
dill - several sprigs;
seasonings

Cooking process

Remove the top leaves from the white cabbage, chop finely and cook for about ten minutes until tender. Carefully drain the water and squeeze well.

Advice! It is very important to squeeze out the cooked cabbage as much as possible, otherwise excess moisture will not allow you to create the correct shape. This minced meat will burn during frying. Finely chop the peeled onion and fry it in a frying pan with the addition of butter.

Place the prepared onion there, break the eggs and mix well. Gradually add semolina, finely chopped herbs, salt and pepper. Now you need to knead everything thoroughly, leave for 10 minutes until the semolina swells

Finely chop the peeled onion and fry it in a frying pan with butter. Place the prepared onion there, break the eggs and mix well. Gradually add semolina, finely chopped herbs, salt and pepper. Now you need to knead everything thoroughly and leave for 10 minutes until the semolina swells.

Let's form small cutlets, you need to be careful here, they must keep their shape, otherwise they will spread when frying. Fry in a heated frying pan until golden brown. This will take approximately five minutes for each side. Cover with a lid and let steam for a few minutes.

Experiment, enjoy the result!