How to cook cutlets from fresh cabbage. Chopped cabbage cutlets

How to cook delicious meatballs

Cabbage cutlets are easy and simple to prepare, and the taste is extraordinary! See step by step recipe with photos. Feed your family delicious!

2 h

95 kcal

5/5 (2)

What if you want to go on a diet and your husband wants to have lunch? Or maybe you are fasting, and your family insistently demands cutlets? You shouldn't cook a separate meal: cook better cabbage cutlets - the most delicious lean recipe you've ever tried and which the whole family will definitely like, just lick your fingers! Such cutlets are made very quickly from fresh cabbage.

Kitchen appliances: grater, knife, bowl, frying pan.

Required Ingredients

• Ripened white cabbage should be dense, with elastic leaves, without cracks and spots.
• Bulbs should be taken large, if you have small ones, adjust their number.
• If fresh herbs are hard to get out of season, you can safely get by with frozen dill.

Step by step cooking recipe

Preparation

Cooking cutlets

1. Has the hour passed? Great! Drain the water from under the cabbage with a colander, and to match the largest saucepan, remove your largest frying pan.
2. Pour a little vegetable oil into the pan, put the cabbage, put on a large fire for a few minutes, and then cover with a lid and reduce the heat.
   
3. Let cabbage simmer for 15 minutes, stirring well several times. At the end of the stew, open the lid and allow excess liquid to evaporate freely.
4. Place a smaller frying pan on the stove next to it and sauté the chopped onion in it until it becomes soft, but make sure that it does not have time to fry.
   
   
5. Send the grated potatoes to a saucepan or bowl in which you will make minced meat. Crush a few cloves of garlic there too - in choosing their number, be guided by your preferences and the preferences of your family. Add onions, herbs and mix well.
   
   
6. Gradually introduce cabbage, constantly changing the minced vegetable.
7. Enter semolina into minced meat, salt and add pepper or other spices. Control the amount of salt and spices yourself by tasting minced meat on the tongue.
   
   
8. Enter the flour into the minced meat and mix. Hurray, minced meat is ready, and you can start frying!
   
   
9. Put a frying pan on the fire and fry the cutlets formed by you on both sides in hot vegetable oil until golden brown.
   
   
   
   

Cabbage cutlets will become a real delicacy if served with sour cream, mustard or mushroom sauce. These cutlets can be offered as an addition to mashed potatoes, salad or even a meat dish.

Video recipe for cooking cabbage cutlets

Well, have you already been inspired to cook wonderful cabbage cutlets? If it’s not yet up to the end, then be sure to watch this video, thanks to which you will not only finally understand all the intricacies of cutlets, but will also surely recharge with positive.

Cutlet's Secrets

• There are four ways to fry cabbage cutlets: without anything, in semolina, flour or breadcrumbs. Flour and semolina will give the cutlets a light golden hue, with breadcrumbs the cutlets will get a beautiful crispy crust.
• To diversify the taste of cutlets, to minced meat you can add grated green apple.
• Cabbage cutlets with semolina keep their shape perfectly, so there is absolutely no need to add eggs to the minced meat, and this recipe turns out to be absolutely lean.
• If you want to speed up the cooking process, pass all the ingredients through a meat grinder. Stuffing in this case will turn out homogeneous, but you will have to add more semolina or flour to it so that the cutlets keep their shape. In this case, the cutlets themselves turn out to be less juicy.

Cooking options for cutlets

Cutlets from white cabbage can also be cooked in the oven. just melt in your mouth!

Of course, if you are worried that the cutlets will not hold their shape, you can add one or two chicken eggs to the minced meat. But in fact, this is a very common phenomenon in the culinary world.

If you adhere (or try to adhere) to fasting, they will become your real salvation. With their help, it is easy to diversify even the Lenten menu. So, it will help you get enough if you or your family have to exercise, and eggplant cutlets will be a great summer solution.

Both adults and children adore, especially seasoned with delicious garlic or any other sauce. But a skilled housewife will contrive to cook cutlets from any vegetable found in the pantry.

Do you think that all of the above recipes are a joy for "herbivores"? Then you will like completely different recipes. - Minced beef patties - will appeal to real meat-eaters, and will be a real salvation for the working wife of an eternally hungry husband.

If cutlets with a side dish are already boring for you, experiment with homemade fast food. No need to run headlong to McDonald's as soon as your children want a hamburger, because you can cook at home, and it will turn out tastier, cheaper and healthier. And the usual cutlet in the dough will please both the avid bachelor and the father of a large family.

Do not be afraid to experiment, come up with new options for cutlets and share with us in the comments!

On the other hand, well-cooked, hot cabbage patties will disappear from the table as quickly as the usual meat patties. This is a wonderful dish in its simplicity and "purity of taste". It is dietary and healthy, nutritious and satisfying at the same time. A nice bonus of this recipe is that cabbage is an all-season vegetable, it is available all year round, and therefore you can cook cabbage cutlets all the time.

If we talk about the taste of white cabbage cutlets, then they will certainly appeal to lovers of stewed cabbage and minced cabbage dishes like pies and dumplings. I highly recommend serving cutlets with some kind of sauce. In addition to sour cream and tomato sauce, hundreds of other sauces are suitable for cabbage, believe me, and you can experiment with flavors endlessly, each time serving a new dish.

For the preparation of cabbage cutlets, not too hard cabbage is ideal, then the product will turn out tender and soft. In addition, before cooking the cutlets, the cabbage is chopped and thoroughly crushed with salt, making it even softer. As in the situation with meat cutlets, cabbage can be additionally stewed in a small amount of water after frying - such a secret will give them extra softness.

Cooking time: 40 min. / Yield: 8-10 pcs.

Ingredients

• fresh cabbage 500 grams
• bulb 1 piece
• chicken egg 1 piece
• wheat flour 2 tbsp. spoons
• Italian or Provence herbs 0.5 tsp
• salt, pepper to taste
• vegetable oil 2-3 tbsp. spoons

Cooking

Chop the cabbage into as thin slices as possible.



Sprinkle the chopped cabbage with salt and knead thoroughly with your hands, then leave it for 10-15 minutes so that it releases the juice and becomes softer.



Peel and coarsely chop the onion. Put it in the blender bowl.



Chop the onion as finely as possible. You can also chop the onion by hand, but with a blender, this job will be much less unpleasant.



Add chopped onion to cabbage and stir. Then add herbs, pepper and egg.



Add wheat flour and stir until smooth.



With your hands, form balls of minced cabbage, and then flatten them slightly and send them to a frying pan with heated oil.

Fry cabbage cutlets until golden brown on both sides. If you want to make the cutlets even more tender, put them in a small saucepan, pour 1-1.5 cm of water over them and let them simmer for 5-7 minutes.



Serve hot with sour cream, herbs or some spicy sauce.

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

Vegetarians and lovers of light, wholesome food often cook delicious cutlets from broccoli, cauliflower, sauerkraut or white cabbage. Minced cabbage cutlets are relevant during the fasting period for a variety of menus.

Raw cabbage cutlets can be cooked in a pan, fried like meat cutlets, or baked in the oven. Cutlets are airy, with a soft structure. After reading this article, you will learn how to cook cabbage cutlets.

The benefits and harms of cabbage cutlets

In the countries of Asia and Europe, this vegetable was previously considered wild, then it began to be used in cooking and in agriculture. Cabbage has been grown in our area since the 17th century. Quite large areas of land are usually allocated for its planting, and for good reason. After all, this vegetable is considered one of the most sought after.

The benefits of white cabbage are difficult to underestimate. It contains many important vitamins and minerals for the body. Among them: phosphorus, potassium, calcium, magnesium, sodium. Vitamins: C, B6, B9, E, PP, H, K.

Ascorbic acid, which is found in high concentrations in white cabbage, helps to strengthen the immune system. This property is especially useful in the season of colds.

Mastering the preparation of such an unusual, but hearty dish is quite simple even for those who have never stood at the stove. The most important thing here is the preparation of minced cabbage, for which you can choose one of the following options:

1. Cabbage, cut into 4 parts, is boiled in salted water for about 5 minutes, then the water is drained, and the cooled product is crushed in a meat grinder.
2. The fresh vegetable is crushed with a blender, poured with boiling water, covered with a lid, and after 15 minutes the cooled leaves are carefully squeezed out by hand.
3. The leaves are chopped with a knife, transferred to a saucepan, poured with milk, a piece of butter, spices and herbs are added. Cook over low heat until almost done. The water is squeezed out, and cutlets are formed from the minced meat.

How to cook cabbage cutlets - 6 delicious recipes

Cabbage cutlets in a slow cooker

Ingredients

• 1 kg of cabbage
• 100 g semolina,
• 1 onion
• 2 cloves of garlic
• 3 eggs,
• 2 tbsp. l. vegetable oil,
• salt and spices to taste.

Cooking

Chop onion and cabbage as finely as possible. Add garlic if desired, chop it as finely as possible. Put the cabbage in a slow cooker, pour water on a level with the cabbage and cook in the "Stew" mode for 1 hour. For young cabbage, 30 minutes is enough. If you want to make the cutlets very soft, boiled cabbage can still be chopped in a blender. Add eggs, salt, spices, onion and garlic to this mass and mix well (you can use a blender). Then add semolina and mix again. You should get a homogeneous dense mass.

Lubricate the slow cooker with oil and put the cutlets into it. Either mold with your hands, or you can spread it with a spoon (it will turn out like pancakes). Fry on the “Baking” mode for 10 minutes on each side.

Cabbage cutlets - Quick

Ingredients

• 500 g cabbage
• 1 st. l. semolina,
• 2 eggs,
• 3 art. l. vegetable oil,
• 1 cup sour cream
• breadcrumbs,
• salt.

Cooking method

Finely chop the cabbage, mix it with yolks, semolina, salt. Beat the whites and roll the resulting cutlets in them, and then in breadcrumbs. Fry cutlets in well-heated oil. Serve hot, with sour cream.

Cauliflower cutlets

The best cutlets are made from tender cauliflower. This variety of cabbage has a neutral taste, but the addition of seasonings and herbs will spice up the dish. Cutlets can be cooked for breakfast, lunch or dinner, served hot or cold with sour cream, cream or cheese sauce.

Cooking cutlets takes 40-45 minutes.

Ingredients:

• cauliflower - 1 pc;
• egg - 2 pcs;
• vegetable oil;
• flour - 1.5-2 tbsp. l.;
• pepper, salt to taste;
• parsley.

Cooking:

1. Break the cabbage into inflorescences, boil in salted boiling water for 15 minutes. Drain the water and leave the cabbage to cool.
2. Mash the florets into a puree. Salt and pepper if necessary.
3. Add the eggs to the cabbage puree and beat with a fork.
4. Add flour and mix until the dough is homogeneous.
5. Form meatballs with your hands or a spoon.
6. Fry the cutlets on both sides.
7. Garnish the cutlets with parsley leaves before serving.

Cabbage cutlets with cheese

Ingredients

• 0.5 medium cabbage head
• 1 medium carrot
• 1 large onion
• greenery
• hard cheese - 150 gr.
• salt, pepper and seasonings to taste
• Breadcrumbs for breading
• Sour cream

Cooking method

Cut into 4 parts ½ head of cabbage and dip in boiling water for a couple of minutes. Puree it in a blender or meat grinder. Three carrots and onions on a fine grater, finely chop the greens and add to the cabbage. Salt and pepper to taste.

We cut the cheese into strips and form cabbage zraziki, which we bread in breadcrumbs and put on a baking sheet. Bake for 15-20 minutes at 180C. Serve with sour cream!

Steamed cabbage cutlets

Ingredients:

• Cabbage - 0.5 Kilogram
• Semolina - 3 tbsp. spoons
• Egg - 1 piece
• Salt - to taste
• Breadcrumbs - 4-5 Art. spoons
• Sesame - 2 Art. spoons

Servings: 3-4

Preparation description:

Absolutely dietary option - no fat, no frying, no carcinogens. Fresh young cabbage will give this dish a particularly bright and spring flavor - try it!

To cook cabbage cutlets for a couple, the cabbage must be freed from the upper damaged leaves and finely chopped. In a well-heated frying pan, put the cabbage, salt, add water and simmer until almost cooked under a closed lid.
Add semolina to hot cabbage and mix thoroughly so that there are no lumps. When the mass has cooled down a bit, beat out the eggs, add salt, if necessary, and mix again.

We form cutlets, roll them in breadcrumbs mixed with sesame seeds, and cook in a double boiler for 10-15 minutes. You can pre-bake on both sides in a dry frying pan without adding oil.

Serve cabbage cutlets with sour cream and finely chopped dill. Like many other cabbage dishes, they are good both hot and cold.

Cabbage cutlets in the oven

Product set:

• 1 kg of cabbage;
• 50 g butter;
• 1 glass of milk;
• 80 g semolina;
• 3 eggs;
• salt, pepper and any seasonings;
• breadcrumbs for breading.

Cooking:

1. Boil cabbage leaves for 10 minutes, then chop or chop in a blender.
2. Melt the butter in a frying pan and put the cabbage mass, simmer for 5 minutes.
3. Pour everything with milk, after boiling add semolina, mix, turn off the heat, cover with a lid.
4. Add spices and eggs (2 pcs and 1 yolk) to the cooled mass, mix, form cutlets. Then roll them in breadcrumbs and place in the oven on a baking sheet. Line a baking sheet with parchment paper or simply grease with oil.
5. Grease cutlets with whipped protein, bake for half an hour at 180 degrees.

Ingredients:
- white cabbage - 700 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- garlic - 1-2 cloves;
- egg - 3-4 cloves;
- semolina or oatmeal - 100 g;
- butter - 25 g;
- vegetable oil - 25 g;
- milk - 0.5 cups;
- boiled water - 0.5 cups;
- flour - 100 g;
- breadcrumbs - 100 g;
- salt, spices - to taste;
- sour cream - 100 g.

How to cook cabbage cutlets:

Remove the top leaves from the cabbage, rinse it and cut out the stalk. Cut the head of cabbage into small pieces and place them in a pot of water and milk. Boil the contents of the pot for 5 minutes over medium heat. Drain excess liquid and let cabbage cool.

Then put a large deep plate under the meat grinder and skip the cabbage. Let the minced meat stand for about 5-10 minutes so that the rolled cabbage can release more of its juice during this time. Then carefully squeeze the juice from the cabbage. It is best to take minced cabbage in small portions, squeeze the juice over a deep plate and transfer it to the prepared pan. Add semolina and mix thoroughly.

Peel onions, carrots and garlic. Grate half of the carrots on a coarse grater, and finely chop half of the onion. Fry them in a frying pan with a little butter until golden brown. Send the roast to the minced cabbage. Scroll the remaining carrots, onions and garlic through a meat grinder and also add to the pot with cabbage.

1. Salt the minced cabbage, add a small amount of freshly ground pepper. Mix the contents thoroughly. Separate the egg yolks and whites and beat them separately. Add the yolks to the minced cabbage, and leave the whites in a shallow dish. They will come in handy a little later for the formation of cutlets.
2. Roll small balls from the minced meat - preparations for future cutlets. Alternately give each a flattened shape, roll in flour, correcting the edges of the cutlets. Then dip the patty into the egg white and sprinkle with the breadcrumbs. Lay the patties on a baking sheet lined with baking paper. Place a baking sheet with cutlets in a well-heated oven, set the temperature to 180-200 ° C. Cooking time will be about 20-30 minutes until the patties are browned.
3. At this time, prepare sauce and fresh herbs in addition to cutlets. Rinse green onions and dill and chop finely. Make a creamy garlic sauce that everyone will love. It is easy to prepare and does not require heat treatment. Add one clove of squeezed garlic, finely chopped dill to fresh sour cream and squeeze out a little lemon juice. Lightly salt and stir the sauce.
4. When the patties are cooked, divide them into portions and serve hot. Garnish cabbage cutlets with chopped herbs and sour cream sauce.

Love cabbage? Get the cabbage rolls ready!

Cabbage lean patties are just that by definition - after all, there is not a single product of animal origin in this dish. Is that sometimes a chicken egg is added to the “minced meat”. But this is not a fundamental ingredient, and fasting people can always refuse it.

Consider recipes with photos, which show in detail how to cook lean cabbage cutlets.

This dish is very tasty and extremely simple:

1. Cooking will take no more than an hour, while no special efforts will be required.
2. Calorie content per 100 g (2 medium or 1 large cutlet) is not more than 125 kcal (this includes oil and semolina, which are also involved in cooking).

Products:

• 1 head of cabbage weighing about 1 kg;
• half a glass of semolina or flour;
• 1 onion;
• 2-3 large spoons of breadcrumbs;
• 2 cloves of garlic and a sprig of dill - optional;
• 2-3 large spoons of vegetable oil for frying;

How to cook: step by step

Step 1. We take white cabbage, wash the head, remove the top sheets and the stalk, cut into 5-6 semicircles. Boil in salted water until boiling, after it immediately turn on the fire.

Step 2 Drain all the water through a colander and scroll through the leaves in a meat grinder.

Step 3 We rub the onion on the smallest grater and pass the garlic cloves through the crusher.

Step 4 Dill or any other greens should also be cut as small as possible.

Step 5 We mix all these components together, add to the cooled "minced meat".

Step 6 Now add flour or semolina.

Step 7 You need to mix everything very carefully - as a result, the consistency of "minced meat" will turn out exactly the same as for ordinary cutlets. It could be tighter, but certainly not less.

Step 8 We form our lean cabbage cutlets and bread them in breadcrumbs.

Step 9 Fry the cutlets over high heat for 3-5 minutes on each side. A pleasant blush appeared - it means that everything is ready.

Lean cabbage cutlets: the most delicious recipe with a photo

If you say "cabbage with oatmeal", you might think that porridge in this combination should serve as a side dish. This is a possible, but not the only option. Oat flakes can be added directly to minced meat - it's incredibly tasty, healthy and satisfying.

Yes, and cooking is interesting: the feeling of novelty will certainly cheer you up. And what is needed in order to cook lean cabbage cutlets with hercules?

Products:

• cabbage - a quarter of a head of cabbage (300 g);
• 3 tablespoons of oatmeal flakes (aka oatmeal);
• onions, carrots and potatoes - 1 each;
• vegetable oil for frying - 2 tablespoons;
• breadcrumbs - 3 large spoons;
• greens, salt, cumin and other spices - at your discretion.

Recipe:

Step 1. First of all, let's put the potatoes to boil - you can in their uniforms, we'll clean them later. Then wash the cabbage and cut into any pieces. Boil cabbage for 15 minutes in salted water. Another option - you can send the cabbage in the microwave for 3 minutes (turn on the most powerful mode).

Step 2 Drain the water and grind the cabbage in a meat grinder (you can also use a blender).

Step 3 In the meantime, finely chop the onion, grate the carrots and fry them together until soft.

Step 4 We mix all the ingredients together - potatoes, onions with carrots, cabbage "minced meat", hercules, finely chopped garlic and herbs. Add salt and all seasonings. It remains only to let the mixture brew for 20-30 minutes.

Step 5 Well, now we form lean cabbage cutlets, bread them and fry them in hot oil.

You can also serve lean cutlets with cabbage with sour cream. But there is a post - so it is better to refrain from this supplement. In addition, the dish turns out really tasty without them. Yes, and no side dish is needed - such lean cabbage cutlets are self-sufficient.

Lean cabbage cutlets in the oven - step by step recipe

And this recipe for lean cabbage cutlets with a photo is somewhat different from all the others. This time we will no longer pre-boil the cabbage or send it to the microwave. Instead, we will cook shaped and breaded cabbage cutlets in the oven.

Ingredients:

• head of cabbage 1 kg;
• 1 onion;
• 2 tablespoons of semolina;
• salt and spices - at your discretion.

Sequence of actions step by step

Step 1. First, we turn the cabbage into gruel - for this you need to cut it into small pieces and scroll through the meat grinder twice. Drain all excess liquid through a colander and stir the minced cabbage a little.

Step 2. Add flour to cabbage and stir. If desired, you can also add bran - by the way, they can also replace semolina.

Step 3 We form our lean cutlets and put them on a baking sheet. Pre-lubricate it with a small amount of any vegetable oil.

Step 4 In the meantime, preheat the oven to the maximum (220-240 ° C) and bake the cutlets for 20 minutes. As soon as a pleasant blush appears, then everything is ready.

Step 5 Since this dish is lean, we serve cabbage cutlets with vegetables. You can also serve them with buckwheat or pasta.

Lean cabbage cutlets with vegetables

Well, for those who do not fast, we can recommend flavoring cabbage cutlets with sour cream.

A description of the best recipes for making lean cabbage cutlets shows that cabbage itself is fundamentally important in this dish, as well as semolina and breadcrumbs. By the way, semolina, if desired, can be replaced with an egg, but this already turns out to be a non-lean option.

It is these components that give minced meat the right consistency, so that the products do not fall apart. Breadcrumbs also create a nice crispy crust. As for the rest of the additions - they can be taken according to your taste and discretion.

Bon appetit!