Cabbage cutlets without semolina recipe. Beet cutlets without semolina and without eggs

Table of contents [Show]

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

Dietary recipes from this vegetable allow you to quickly and effectively achieve the results. Cooked diet cabbage cutlets go well with different vegetable salads, a low-calorie, unsweetened yogurt that can be diluted with ketchup. Each recipe is tasty, very useful, completely safe for humans. Such dishes are relevant in the days of fasting 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.;
greens to taste (parsley and dill);
salt and pepper;
frying oil.

The recipe is like this. White bread or crackers should be soaked early in one glass of milk. 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. greens cut into small pieces. Put butter in a frying pan and add chopped cabbage to the container. For 10 minutes, the product should be stewed 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 well kneaded. Add the remaining products to the resulting composition - pepper, flour, salt. Mix everything again. Pour a little into the pan vegetable oil, lay out the formed cutlets. Fry until a golden crust appears.

To give the product a delicate structure, it is recommended to put them out in water with the addition of tomato paste and carrots. Cabbage cutlets diet can be served on the table.

Recommendations: it is better to make cutlets large, because this is how they less oil will take over. The approximate weight of the product for frying is about 70 g. Pour oil into the pan so much that it covers the bottom of the container.

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

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

This cooking option can be taken as a base. 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.
Extinguish the product for about 10 minutes in water.
Be sure to add a little vegetable oil for this procedure.
Add 2 tbsp. l. hercules and mix everything, add milk.
Simmer the resulting composition for another 5 minutes.
Get a thick mass, which should be removed from the fire, give time to cool.
Next, add 1 egg to the cabbage mass 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 meal unusual taste.
After the main manipulation is completed, the mass should be transferred to portioned forms in which cutlets will be baked.
Cabbage cutlets are baked for 20 minutes at a temperature of 200 ºС.
Serve preferably with cold sour cream.

The use of semolina that offers next recipe, allows not only to get a good viscosity in the product, but also to have savory and original dish. Ingredients:

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

Cooking method:

Rinse cabbage leaves well and finely chop.
Boil the product for about 10 minutes.
Then scroll in a meat grinder.
Add dill, chopped garlic and onion, pepper, salt, semolina and flour to the mixture.
When all the ingredients are combined, it is necessary to knead the minced meat well.
From the mass form cutlets, roll them in breadcrumbs, send to the pan.
Fry the product until crispy.

Prepare in advance:

white cabbage;
flour;
a small onion;
cauliflower;
spices and herbs;
salt, a little burning spicy herbs to give aroma;
cooking oil.

How to cook diet cutlets lean:

First you need to rinse the cauliflower well, divide into inflorescences.
Divide white cabbage into leaves. Put all these vegetables inside a large container, pour hot water, add a little salt, then cook for a third of an hour over medium heat. Next, throw the mass into a colander.
Chop white cabbage finely, and cauliflower can be mashed with a fork. Add spices, 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 pour vegetable oil. Form lean cabbage patties with a spoon and drop them into the boiling oil. Such a product is prepared quickly - about 3 minutes.

Make sure you have:

three handfuls of sauerkraut;
flour;
chicken eggs, as well as onion heads;
baking powder;
spices;
oils.

This dish, despite the fact that it is prepared without a link (semolina), keeps its shape perfectly, differs excellent taste. Throw the sauerkraut into a sieve to eliminate the brine. You can perform this manipulation with your hands, using push-ups.

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

Cabbage cutlets without semolina are convenient for dieting. In sauerkraut, there is a lot of vitamin C, which increases immunity, as well as normalizes peristalsis and relieves edema.

For those who love zucchini, a recipe is offered cabbage cutlets dietary, which include a favorite product.

The recipe calls for the following ingredients:

flour;
vegetable marrow;
4 bulbs;
White cabbage;
semolina - 3 tbsp. l.;
three eggs;
oil, pepper and salt.

The recipe for cooking cutlets from zucchini and cabbage consists in performing such actions. Cut the cabbage into thin strips, then lower it into boiling salted water. Boil the product until half cooked, put it on a sieve to dry.

While the cabbage is "resting", the zucchini should be peeled, grated. Be sure to salt the vegetable, mix and leave for a quarter of an hour so that the juice comes out.

In the meantime, peel the onion, chop finely, add it to the cabbage and zucchini. After stirring, pour flour, semolina and an egg. Salt the mixture and stir.

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

Cabbage cutlets are presented in different performance. There is a recipe for lean, with egg, semolina and others - all these finished products will great side dish added to cereals or meat. This light nutritious dinner. Remember that cabbage is tastier with sauce, cheese, spicy, tomato or mayonnaise is suitable - any seasoning will not hurt.

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

What do you need:

cabbage 1.5 heads
2 large onions
2-3 potatoes
salt, pepper, herbs
semolina 3-4 tbsp. spoons
garlic 2-3 cloves
130 gr flour.

First of all, let's prepare the cabbage. Cabbage should be finely chopped. You can do this with a knife or a shredder, whichever is more convenient for you. The most important thing is that it be small. Cabbage does not need to be salted or mashed. We take large saucepan and transfer the shredded cabbage into it. We fill boiling water. All 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.

Onions also need to be cut very finely into half rings.

After an hour, the cabbage became softer, but not so much that it was possible to make “minced meat” out of it. We now need a colander, we will need to drain all the water from the cabbage.

Next, take the largest frying pan that you only have and pour a little sunflower oil here. And lay out the cabbage. We need to roast it a little. Do not salt, do not add spices. Close the lid and put on big fire, then the fire must be reduced. And twice it will be necessary to prevent. This will take approximately 15-20 minutes.

Together with the cabbage, put another pan, pour a little vegetable oil and send the chopped onion here. The onion should not turn golden, it should become soft. As soon as the onion becomes soft, turn off the heat so that it does not fry, and put it aside.

Potatoes must be grated coarse grater. Potatoes remain raw, do not cook, do not fry. We send it to the stasis in a large bowl, in which we will mix all the ingredients. Here we pass the garlic through the garlic press. We also add the cooled onion to the potatoes. Greens can be both fresh and frozen, also pour here and mix everything well.

We also send stewed cabbage here. But do not 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, then it will be problematic to mix everything well. When everything is mixed and still hot, we take semolina, semolina will be instead of eggs. We pour out all the semolina until all the hot semolina begins to swell a little and all the moisture that is available, the semolina begins to take into itself. The most important thing is not to overdo it with semolina. It is very difficult to write the exact amount, since the cabbage will be different for everyone, some are drier, some are more humid. Add it gradually until all moisture is gone.

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

Now it's time to taste the salt and pepper. To make sure that the cabbage turned out tasty and the cutlets themselves turned out delicious. 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 together well and holds its shape, then enough is enough.

There are four ways to fry meatballs:
1. Without anything, that is, from the pure “minced meat” that we have prepared.
2. Dip 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 shapes very well and do not stick out, although we did not add eggs. In any way, cutlets are juicy and tasty. You can cook them not only in the post. You can make them any day you want.

We made such juicy and tasty lean cabbage cutlets. 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 easy to prepare, all the ingredients can be bought at the store.

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

Step-by-step instruction:

Loading cabbage leaves into a blender and grind.
After that, pour a lot of cabbage with boiling water, remove the bowl for 2 hours.
We squeeze it out of the cooled water.
Pass five peeled onions in a frying pan, having previously chopped them finely.
Finely chop the other two onions too.
We break eggs into cabbage, pour raw and fried onions, ground pepper, salt. We mix.
After wetting our hands, we form balls from the resulting mass, process them with flour.
With our hands we give the koloboks a flattened shape of cutlets.
Fry in vegetable oil until appetizing golden brown.

cauliflower recipe

If you are on a diet or you are a staunch vegetarian - these cutlets are for you. They are light, tasty and satisfying.

Grocery list:

flour - 75 gr;
salt - 15 gr;
two eggs;
cauliflower 1 kg;
two sprigs of parsley;
vegetable oil - 50 ml.

Step-by-step instruction:

Boil cabbage inflorescences in water until half cooked, 5 minutes. Don't forget to salt the broth.
Cut the cooled cabbage into small pieces.
Pour the sifted flour into the resulting mass, add salt, raw eggs, chopped parsley. Mix everything. It turned out minced vegetable.
Heat oil in a frying pan.
We take the minced meat with a tablespoon, give the desired shape with our fingers and lower it into the pan.
Fry for 4 minutes from each barrel. The fire is medium.

Cabbage cutlets with mushrooms

Required Ingredients:

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

Cooking secrets:

We cut the head of cabbage into several large pieces. You should get 5-6 pieces in total.
Put them in a bowl with water. Add salt, put peppercorns and one bay leaf.
Boil the contents of the pot for 5 minutes.
We take out the softened cabbage and finely chop with a knife.
We pass the cheese through a grater.
Finely chop the onion one by one and coarsely chop the mushrooms.
Pass the onion in sunflower oil, after 4 minutes add pieces of mushrooms.
We cook another 6 minutes.
We combine cabbage, salt, onion-mushroom mass, cheese, raw eggs and pepper.
From a homogeneous mixture we sculpt cutlets.
Immerse them in flour and put them in a frying pan in oil.
After 4 minutes, turn the meatballs 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.

How to make meatballs:

Disconnect the top leaves and stalk from the cabbage. Finely chop the rest along with the peeled onions.
Put the vegetables in the pan, pour 60 ml on top.
Simmer the whole mass for seven minutes at medium power.
Separately, boil the potatoes until soft, mash them.
Salt and pepper the stewed cabbage.
Add the cabbage mass to the puree, pour over the egg, add the butter. Mix.
Form round cutlets by hand, sprinkle with breadcrumbs.
Fry with vegetable oil until golden brown.
You can serve these cutlets with sour cream, fresh herbs, mayonnaise or mushroom sauce.

Variation from Yulia Vysotskaya

Cutlets according to this recipe are obtained with a golden crisp on top, and soft, delicate stuffing inside.

Step by step preparation:

Wash the cabbage leaves under the tap, dry them and pass them through a meat grinder.
Break the egg into the cabbage and beat it with a whisk. Add spices, semolina and salt to it.
Mix the mass with a spoon and put it on the shelf for 7 minutes. Semolina will increase in volume during this time.
Pour oil into the pan, turn on the gas stove.
After wetting your hands, fashion cutlet-shaped meatballs from the minced vegetable.
Drop them into the sizzling oil. Cook until crusty.
As soon as the dish is cooked, pour the broth on top and simmer for small fire cutlets 10 minutes.
Put the appetizing meatballs on a plate and fill them with sour cream sauce. Bon appetit!

Meat and cabbage cutlets

If you missed that meat for regular cutlets not enough - add cabbage.

You will need:

onion - 150 gr;
salt to taste;
ground beef - 0.5 kg;
any spices and peppers to taste;
cabbage leaves - 0.3 kg;
sunflower oil - 50 ml.

Cooking method:

Ready-made minced meat can be bought at the store, but it is advisable to make it at home from a piece of meat.
Cut the meat into pieces and send it to the meat grinder, do the same with cabbage and onions.
Knead the minced meat from the resulting mass with your hands and additionally beat off.
Place it under cling film and close in the refrigerator for 30 minutes.
During this time, the minced meat will be saturated with the juice of meat and vegetables, as a result, the cutlets will fry tastier.
As soon as the oil in the pan starts to sizzle, we make koloboks of cutlets with our hands and lower them to the bottom of the frying pan.
Cook until crusty. The meatballs can be additionally stewed in the broth for 40 minutes.
These cutlets go well with mashed potatoes, buckwheat or rice.
For more juiciness, prepare the sauce or put sour cream.

Lean cabbage cutlets

Cabbage is a wonderful product. Ordinary white cabbage contains a lot of useful things: sulfur, phosphorus, potassium, manganese, iron, zinc, vitamin C, phytoncides, which contributes to the prevention of heart disease. Juice helps with heartburn, and acts as emergency remedy(very fast), this is due to the presence of vitamin U. Eating this product is recommended for people who often worry, are nervous, because it calms the nerves and leads nervous system into balance. Cabbage has an anti-inflammatory effect, as well as painkillers, it helps to speed up the metabolic processes in the body. Eat special diet based on white cabbage.

Today, you can find both cauliflower and Brussels sprouts on sale. From it you can cook a lot of useful things. What cooking can offer us: cabbage cutlets, well-known cabbage rolls, sauerkraut, pickled, salted, big choice salads from cabbage itself and as part of other products, soups, casseroles, all kinds of pastries and much more can be prepared from kaputa.

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

Cabbage cutlets without semolina are quite easy to cook. Wash a small head of cabbage, clean from spoiled leaves. After that, place the head of cabbage in a saucepan, pour water and put on fire. Boil the head of cabbage for some time until the leaves are soft. Twist in a meat grinder along with one large onion. If there is no meat grinder, then you can finely chop the cabbage and onion, mix everything together in a bowl. For sweetness to taste, you can add a little carrot - finely grated. In received minced cabbage add two eggs and a little flour for gluing. You can add a little white bread pre-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 cutting cabbage and onions, cutlets turn out to be similar to chopped ones. One thing is important here: that the flour and eggs glue the minced meat 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 pan.

For piquancy in cabbage cutlets without semolina, if there are lovers, you can add garlic or spices. Garlic in this case, twist together with cabbage or grate on fine grater. Then add to a common bowl with minced meat.

It is not necessary to use only one cabbage for cooking cutlets. It can be combined with potatoes, pumpkin, cereals (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 patty. 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 and how to make cabbage cutlets can be found on the Internet on cooking sites, 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 proved that cutlets from it are not only healthy, but also no less tasty.

And from simple and available products if you wish, you can cook a variety of delicious and interesting dishes. For example, here are such 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 not only brown on the outside, but also reach readiness inside. Therefore, you first need to fry under the lid, setting a moderate fire.

In minced vegetables, to make the cutlets more nutritious, you can add additional products(potatoes, bread, minced meat). But it's worth trying first classic version cabbage cutlets to get an idea of their taste. If for some reason you do not use fried food, such cabbage cutlets can be steamed or stewed in the oven, laid out on a baking sheet.

Ingredients

White cabbage - 400 g
Chicken egg - 2 pcs
Garlic - 2 cloves
Flour - 2 tbsp.
Salt and spices - to taste
Vegetable oil - 50 ml
Breadcrumbs - 3-4 tbsp.

Step by step cooking process

Cabbage should be chopped as small as possible. Easy to grind in a food processor. If this is not on the farm, then it must first be chopped, and then chopped with a knife. Salt and mix, but do not crush. If the vegetable has released juice, then it should be drained by squeezing it slightly.

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

Add flour to them, mix the minced cabbage for future cutlets.

Wet hands in water. From the cooked cabbage mass, fashion flat cakes from the palm of your hand.

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

Cutlets are ready, you can try.

Appetizing hearty cutlets can be prepared not only from meat, but also from minced vegetables. Cabbage cutlets are especially successful. You can choose the most delicious recipe from the options below.

Classic cabbage cutlet recipe

The finished dish is crispy, tender and goes well with any meat sauces. For it you will need to use: 450 g of white cabbage, 4 tbsp. semolina and breadcrumbs, 1 onion, 2 tbsp. thick mayonnaise, salt, oil, hot spices.

Cabbage is rubbed on the largest cloth grater, mixed with salt and selected seasonings.
The bulb is finely chopped with a knife and poured out to other products.
It remains to add mayonnaise and semolina to the mass. The ingredients are actively mixed with a spoon, after which the minced meat is left for 25 minutes until the semolina swells.
From the resulting mass, small cutlets are formed, each of which crumbles in breadcrumbs on all sides.

If desired, the finished treat after frying can also be stewed in tomato juice.

cauliflower recipe

You can also cook delicious ruddy cutlets from a colored vegetable. For this, 1 cabbage fork will be enough. Also need to take: 2 chicken eggs, 2 tbsp. flour, butter, a mixture of peppers, salt.

A fork of a vegetable is carefully disassembled into an inflorescence, after which it is boiled until soft in salted water. It is very important not to digest the product so that it does not turn into porridge.
The finished vegetable is leaned back into a colander and transferred to a convenient bowl for kneading minced meat.
With a crush, the inflorescences turn into a puree. Do not use a blender for this.
Salt and a mixture of peppers are added to the vegetable mass.
Eggs are mixed into the minced meat.
Wheat flour is added last.
Products are thoroughly mixed until smooth.
Thin cauliflower cutlets are formed from the mass and fried in hot fat on both sides.

Before serving the dish to the table, it is laid out on a paper towel.

suitable for vegans
contains onion

As part of my struggle with not understanding British pronunciation, I listen/read The Hitchhiker's Guide to the Galaxy and watch Doctor Who. Not at the same time, of course, but that doesn't change anything - there are solid "Martians" in my head. To complete the picture, it remains only to sing something from Zhanna Aguzarova :)

I mean, the visits of alien guests to gullible heads do not pass without a trace :)) And today, very tender beet cutlets without semolina and without eggs. Cr-r-r-red, naturally Martian cutlets ... tremble!

For beet cutlets without semolina, we need:

2 medium beets;
3 small potatoes;
1 onion;
1 tbsp flour;
2 tbsp breadcrumbs;
a pinch of dried marjoram;
vegetable oil for frying;
salt to taste;
a mixture of spices “For minced meat” or “For chicken” to taste.

But in fact, beetroot cutlets are prepared very simply. This is what we love.

Those who yesterday cooked, say, a vinaigrette, and left a few boiled potatoes and beets, were generally lucky - they immediately go to the final. And for all the rest, beets and potatoes must first be boiled until tender, and then cooled.

Now we take a grater as an assistant and rub it on it boiled vegetables. I grated beets on a small one, and potatoes on a large one.

Chop the onion and fry in a small amount of vegetable oil.

Sending fried onion to beets with potatoes, add flour, spices, salt and mix everything with everything. Lean, as it were, minced meat for beet cutlets is ready. R-r-r-red, wow!

Mankind hasn't invented the cutlery yet? No? Then we sculpt the cutlets ourselves and roll them in breadcrumbs.

And then fry in a pan in vegetable oil or, as smart people advise, bake in the oven. I have never baked meatballs in the oven, I should try ... someday.

Our dark red meatballs are ready!

Purring, we can barely hear a song about “these yellow shoes are walking fast on asphalt” (and why was Zhanna Aguzarova recorded as a Martian? a normal song) we take out pickled tomatoes, cut pickled cucumbers or take green olives out of a jar - an ideal company for beet cutlets on one plate. On the most ordinary, non-flying saucer :))) Bon appetit!

Table of 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;
frying oil.

Shred the cabbage.

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

Then scroll in a meat grinder.

flour;
baking powder;
spices;
oils.

For it you need:

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

4. Chop greens.

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

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

4. Chop the dill.

250 g cauliflower;
1 head of onion;
50 g of oatmeal;
1 st. l. flour;
1 st. 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.

vkusno-i-prosto.ru

Cabbage cutlets without semolina

By aniram2704 01/23/2016

From simple and affordable products, if desired, you can cook many delicious and interesting dishes. For example, here are such cabbage cutlets. A step-by-step recipe for 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 not only brown on the outside, but also reach readiness inside. Therefore, you first need to fry under the lid, setting a moderate fire.

In minced vegetables, to make the cutlets more nutritious, you can add additional products (potatoes, bread, minced meat). But still, you should first try the classic version of cabbage cutlets in order to get an idea of \u200b\u200bits taste. If for some reason you do not eat fried foods, these cabbage cutlets can be steamed or stewed in the oven, laid out on a baking sheet.

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

Add flour to them, mix the minced cabbage for future cutlets.

Wet hands in water. From the cooked cabbage mass, fashion flat cakes from the palm of your hand.

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

Cutlets are ready, you can try.

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

Dietary recipes from this vegetable allow you to quickly and effectively achieve the results. Cooked diet cabbage cutlets go well with various vegetable salads, low-calorie unsweetened yogurt, which can be diluted with ketchup. Each recipe is tasty, very useful, completely safe for humans. Such dishes are relevant in the days of fasting 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.;
greens to taste (parsley and dill);
salt and pepper;
frying oil.

The recipe is like this. White bread or crackers should be soaked early in one glass of milk. 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. Greens cut into small pieces. Put butter in a frying pan and add chopped cabbage to the container. For 10 minutes, the product should be stewed 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 well kneaded. Add the remaining products to the resulting composition - pepper, flour, salt. Mix everything again. Pour a little vegetable oil into the pan, put the formed cutlets. Fry until a golden crust appears.

To give the product a delicate structure, it is recommended to stew them in water with the addition of tomato paste and carrots. Cabbage cutlets diet can be served on the table.

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

It takes as little time as possible to fry cabbage cutlets, 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 is only 99.4 kcal per 100 g of the product.

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

This cooking option can be taken as a base. 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.
Extinguish the product for about 10 minutes in water.
Be sure to add a little vegetable oil for this procedure.
Add 2 tbsp. l. hercules and mix everything, add milk.
Simmer the resulting composition for another 5 minutes.
Get a thick mass, which should be removed from the fire, give time to cool.
Next, add 1 egg to the cabbage mass 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 to portioned forms in which cutlets will be baked.
Cabbage cutlets are baked for 20 minutes at a temperature of 200 ºС.
Serve preferably with cold sour cream.

The use of semolina, which the following recipe offers, allows you not only to get a good viscosity in the product, but also to have a spicy and original dish on the table. Ingredients:

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

Cooking method:

Rinse cabbage leaves well and finely chop.
Boil the product for about 10 minutes.
Then scroll in a meat grinder.
Add dill, chopped garlic and onion, pepper, salt, semolina and flour to the mixture.
When all the ingredients are combined, it is necessary to knead the minced meat well.
From the mass form cutlets, roll them in breadcrumbs, send to the pan.
Fry the product until crispy.

Prepare in advance:

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

How to cook diet lean meatballs:

First you need to rinse the cauliflower well, divide into inflorescences.
Divide white cabbage into leaves. Put all these vegetables inside a large container, pour hot water there, add a little salt, then cook for a third of an hour over medium heat. Next, throw the mass into a colander.
Chop white cabbage finely, and cauliflower can be mashed with a fork. Add spices, 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 pour vegetable oil. Form lean cabbage patties with a spoon and drop them into the boiling oil. Such a product is prepared quickly - about 3 minutes.

Make sure you have:

three handfuls of sauerkraut;
flour;
chicken eggs, as well as onion heads;
baking powder;
spices;
oils.

This dish, despite the fact that it is prepared without a link (semolina), keeps its shape perfectly and has an excellent taste. Throw the sauerkraut into a sieve to eliminate the brine. You can perform this manipulation with your hands, using push-ups.

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

Cabbage cutlets without semolina are convenient for dieting. In sauerkraut, there is a lot of vitamin C, which increases immunity, as well as normalizes peristalsis and relieves edema.

For those who love zucchini, we offer a recipe for diet cabbage cutlets, which include a favorite product.

The recipe calls for the following ingredients:

flour;
vegetable marrow;
4 bulbs;
White cabbage;
semolina - 3 tbsp. l.;
three eggs;
oil, pepper and salt.

While the cabbage is "resting", the zucchini should be peeled, grated. Be sure to salt the vegetable, mix and leave for a quarter of an hour so that the juice comes out.

In the meantime, peel the onion, chop finely, add it to the cabbage and zucchini. After stirring, pour flour, semolina and an egg. Salt the mixture and stir.

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

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

What do you need:

cabbage 1.5 heads
2 large onions
2-3 potatoes
salt, pepper, herbs
semolina 3-4 tbsp. spoons
garlic 2-3 cloves
130 gr 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.
Cut the cooled cabbage into small pieces.
Pour the sifted flour into the resulting mass, add salt, raw eggs, chopped parsley. Mix everything. It turned out vegetable stuffing.
Heat oil in a frying pan.
We take the minced meat with a tablespoon, give the desired shape with our fingers and lower it into the pan.
Fry for 4 minutes from each barrel. The fire is medium.

Cabbage cutlets with mushrooms

Required Ingredients:

one onion;
flour - 140 gr;
ground pepper to the couse;
hard cheese - 50 gr;
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.
We cook another 6 minutes.

With added potatoes

Meat and cabbage cutlets

Cooking method:

Ready-made minced meat can be bought at the store, but it is advisable to make it at home from a piece of meat.
Cut the meat into pieces and send it to the meat grinder, do the same with cabbage and onions.
Knead the minced meat from the resulting mass with your hands and additionally beat off.
Place it under cling film and close in the refrigerator for 30 minutes.
During this time, the minced meat will be saturated with the juice of meat and vegetables, as a result, the cutlets will fry tastier.
As soon as the oil in the pan starts to sizzle, we make koloboks of cutlets with our hands and lower them to the bottom of the frying pan.
Cook until crusty. The meatballs can be additionally stewed in the broth for 40 minutes.
These cutlets go well with mashed potatoes, buckwheat or rice.
For more juiciness, prepare the sauce or put sour cream.

Lean cabbage cutlets

Cabbage is a wonderful product. Ordinary white cabbage contains a lot of useful things: sulfur, phosphorus, potassium, manganese, iron, zinc, vitamin C, phytoncides, which contributes to the prevention of heart disease. Juice helps with 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, nervous, because it calms the nerves and balances the nervous system. Cabbage has an anti-inflammatory effect, as well as painkillers, it helps to speed up the 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. From it you can cook a lot of useful things. What cooking can offer us: cabbage cutlets, well-known cabbage rolls, sauerkraut, pickled, pickled, a large selection of salads from cabbage itself and as part of other products, soups, casseroles, all kinds of pastries and much more can be prepared from kaput.

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 an independent dish. These cutlets are very tasty in combination with sauces or just ordinary sour cream and herbs.

Cabbage cutlets without semolina are quite easy to cook. Wash a small head of cabbage, clean from spoiled leaves. After that, place the head of cabbage in a saucepan, pour water and put on fire. Boil the head of cabbage for some time until the leaves are soft. Twist in a meat grinder along with one large onion. If there is no meat grinder, then you can finely chop the cabbage and onion, mix everything together in a bowl. For sweetness to taste, you can add a little carrot - finely grated. In the resulting minced cabbage, add two eggs and a little flour 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.

For piquancy in cabbage cutlets without semolina, if there are lovers, you can add garlic or herbs. Garlic in this case, twist together with cabbage or grate on a fine grater. Then add to a common bowl with minced meat.

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

What else and how to make cabbage cutlets can be found on the Internet on cooking sites, 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 proved that cutlets from it are not only healthy, but also no less tasty.

To prepare, prepare the following ingredients:

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

The recipe is like this. White bread or crackers should be soaked early in one glass of milk. 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. Greens cut into small pieces. Put butter in a frying pan and add chopped cabbage to the container. For 10 minutes, the product should be stewed 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 well kneaded. Add the remaining products to the resulting composition - pepper, flour, salt. Mix everything again. Pour a little vegetable oil into the pan, put the formed cutlets. Fry until a golden crust appears.

To give the product a delicate structure, it is recommended to stew them in water with the addition of tomato paste and carrots. Cabbage cutlets diet can be served on the table.

This cooking option can be taken as a base. 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.
Extinguish the product for about 10 minutes in water.
Be sure to add a little vegetable oil for this procedure.
Add 2 tbsp. l. hercules and mix everything, add milk.
Simmer the resulting composition for another 5 minutes.
Get a thick mass, which should be removed from the fire, give time to cool.
Next, add 1 egg to the cabbage mass 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 to portioned forms in which cutlets will be baked.
Cabbage cutlets are baked for 20 minutes at a temperature of 200 ºС.
Serve preferably with cold sour cream.

The use of semolina, which the following recipe offers, allows you not only to get a good viscosity in the product, but also to have a spicy and original dish on the table. Ingredients:

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

Cooking method:

Rinse cabbage leaves well and finely chop.
Boil the product for about 10 minutes.
Then scroll in a meat grinder.
Add dill, chopped garlic and onion, pepper, salt, semolina and flour to the mixture.
When all the ingredients are combined, it is necessary to knead the minced meat well.
From the mass form cutlets, roll them in breadcrumbs, send to the pan.
Fry the product until crispy.

Prepare in advance:

white cabbage;
flour;
a small onion;
cauliflower;
spices and herbs;
salt, a little burning spicy herbs to give aroma;
cooking oil.

How to cook diet lean meatballs:

First you need to rinse the cauliflower well, divide into inflorescences.
Divide white cabbage into leaves. Put all these vegetables inside a large container, pour hot water there, add a little salt, then cook for a third of an hour over medium heat. Next, throw the mass into a colander.
Chop white cabbage finely, and cauliflower can be mashed with a fork. Add spices, 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 pour vegetable oil. Form lean cabbage patties with a spoon and drop them into the boiling oil. Such a product is prepared quickly - about 3 minutes.

Make sure you have:

three handfuls of sauerkraut;
flour;
chicken eggs, as well as onion heads;
baking powder;
spices;
oils.

Cabbage cutlets without semolina are convenient for dieting. In sauerkraut, there is a lot of vitamin C, which increases immunity, as well as normalizes peristalsis and relieves edema.

For those who love zucchini, we offer a recipe for diet cabbage cutlets, which include a favorite product.

The recipe calls for the following ingredients:

flour;
vegetable marrow;
4 bulbs;
White cabbage;
semolina - 3 tbsp. l.;
three eggs;
oil, pepper and salt.

While the cabbage is "resting", the zucchini should be peeled, grated. Be sure to salt the vegetable, mix and leave for a quarter of an hour so that the juice comes out.

In the meantime, peel the onion, chop finely, add it to the cabbage and zucchini. After stirring, pour flour, semolina and an egg. Salt the mixture and stir.

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

What do you need:

cabbage 1.5 heads
2 large onions
2-3 potatoes
salt, pepper, herbs
semolina 3-4 tbsp. spoons
garlic 2-3 cloves
130 gr flour.

First of all, let's prepare the cabbage. Cabbage should be finely chopped. You can do this with a knife or a shredder, whichever is more convenient for you. The most important thing is that it be small. Cabbage does not need to be salted or mashed. Take a large saucepan and transfer the chopped cabbage into it. Fill with boiling water. All 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.

Onions also need to be cut very finely into half rings.

After an hour, the cabbage became softer, but not so much that it was possible to make “minced meat” out of it. We now need a colander, we will need to drain all the water from the cabbage.

Next, take the largest frying pan that you only have and pour a little sunflower oil here. And lay out the cabbage. We need to roast it a little. Do not salt, do not add spices. We close the lid and first put on a large fire, then the fire must be reduced. And twice it will be necessary to prevent. This will take approximately 15-20 minutes.

Potatoes need to be grated on a coarse grater. Potatoes remain raw, do not cook, do not fry. We send it to the stasis in a large bowl, in which we will mix all the ingredients. Here we pass the garlic through the garlic press. We also add the cooled onion to the potatoes. Greens can be both fresh and frozen, also pour here and mix everything well.

Now it's time to taste the salt and pepper. To make sure that the cabbage turned out tasty and the cutlets themselves turned out delicious. 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 together well and holds its shape, then enough is enough.

There are four ways to fry meatballs:
1. Without anything, that is, from the pure “minced meat” that we have prepared.
2. Dip cutlets in semolina and fry.
3. Dip in breadcrumbs.
4. Dip in flour.

We made such juicy and tasty lean cabbage cutlets. Bon appetit!

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

It is very easy to prepare, all the ingredients can be bought at the store.

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

If you are on a diet or you are a staunch vegetarian - these cutlets are for you. They are light, tasty and satisfying.

Required Ingredients:

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

Cooking secrets:

We cut the head of cabbage into several large pieces. You should get 5-6 pieces in total.
Put them in a bowl with water. Add salt, put peppercorns and one bay leaf.
Boil the contents of the pot for 5 minutes.
We take out the softened cabbage and finely chop with a knife.
We pass the cheese through a grater.
Finely chop the onion one by one and coarsely chop the mushrooms.
Pass the onion in sunflower oil, after 4 minutes add pieces of mushrooms.
We cook another 6 minutes.
We combine cabbage, salt, onion-mushroom mass, cheese, raw eggs and pepper.
From a homogeneous mixture we sculpt cutlets.
Immerse them in flour and put them in a frying pan in oil.
After 4 minutes, turn the meatballs to the other side.
The dish is served hot. Bon appetit!

With added potatoes

Do you want to make a vegetarian dish more satisfying and nutritious? Add potatoes to it.

Cutlets according to this recipe are obtained with a golden crisp on top, and a soft, tender filling inside.

If you missed that there is not enough meat for ordinary cutlets, add cabbage.

Cabbage is a wonderful product. Ordinary white cabbage contains a lot of useful things: sulfur, phosphorus, potassium, manganese, iron, zinc, vitamin C, phytoncides, which contributes to the prevention of heart disease. Juice helps with 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, nervous, because it calms the nerves and balances the nervous system. Cabbage has an anti-inflammatory effect, as well as painkillers, it helps to speed up the 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. From it you can cook a lot of useful things. What cooking can offer us: cabbage cutlets, well-known cabbage rolls, sauerkraut, pickled, pickled, a large selection of salads from cabbage itself and as part of other products, soups, casseroles, all kinds of pastries and much more can be prepared from kaput.

Cabbage cutlets without semolina are quite easy to cook. Wash a small head of cabbage, clean from spoiled leaves. After that, place the head of cabbage in a saucepan, pour water and put on fire. Boil the head of cabbage for some time until the leaves are soft. Twist in a meat grinder along with one large onion. If there is no meat grinder, then you can finely chop the cabbage and onion, mix everything together in a bowl. For sweetness to taste, you can add a little carrot - finely grated. In the resulting minced cabbage, add two eggs and a little flour 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.

Cabbage is a wonderful product. Ordinary white cabbage contains a lot of useful things: sulfur, phosphorus, potassium, manganese, iron, zinc, vitamin C, phytoncides, which contributes to the prevention of heart disease. Juice helps with 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, nervous, because it calms the nerves and balances the nervous system. Cabbage has an anti-inflammatory effect, as well as painkillers, it helps to speed up the 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. From it you can cook a lot of useful things. What cooking can offer us: cabbage cutlets, well-known cabbage rolls, sauerkraut, pickled, pickled, a large selection of salads from cabbage itself and as part of other products, soups, casseroles, all kinds of pastries and much more can be prepared from kaput.

Cabbage cutlets without semolina are quite easy to cook. Wash a small head of cabbage, clean from spoiled leaves. After that, place the head of cabbage in a saucepan, pour water and put on fire. Boil the head of cabbage for some time until the leaves are soft. Twist in a meat grinder along with one large onion. If there is no meat grinder, then you can finely chop the cabbage and onion, mix everything together in a bowl. For sweetness to taste, you can add a little carrot - finely grated. In the resulting minced cabbage, add two eggs and a little flour 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.

To prepare, prepare the following ingredients:

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

The recipe is like this. White bread or crackers should be soaked early in one glass of milk. 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. Greens cut into small pieces. Put butter in a frying pan and add chopped cabbage to the container. For 10 minutes, the product should be stewed 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 well kneaded. Add the remaining products to the resulting composition - pepper, flour, salt. Mix everything again. Pour a little vegetable oil into the pan, put the formed cutlets. Fry until a golden crust appears.

To give the product a delicate structure, it is recommended to stew them in water with the addition of tomato paste and carrots. Cabbage cutlets diet can be served on the table.

This cooking option can be taken as a base. 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.
Extinguish the product for about 10 minutes in water.
Be sure to add a little vegetable oil for this procedure.
Add 2 tbsp. l. hercules and mix everything, add milk.
Simmer the resulting composition for another 5 minutes.
Get a thick mass, which should be removed from the fire, give time to cool.
Next, add 1 egg to the cabbage mass 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 to portioned forms in which cutlets will be baked.
Cabbage cutlets are baked for 20 minutes at a temperature of 200 ºС.
Serve preferably with cold sour cream.

The use of semolina, which the following recipe offers, allows you not only to get a good viscosity in the product, but also to have a spicy and original dish on the table. Ingredients:

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

Rinse cabbage leaves well and finely chop.
Boil the product for about 10 minutes.
Then scroll in a meat grinder.
Add dill, chopped garlic and onion, pepper, salt, semolina and flour to the mixture.
When all the ingredients are combined, it is necessary to knead the minced meat well.
From the mass form cutlets, roll them in breadcrumbs, send to the pan.
Fry the product until crispy.

How to cook diet lean meatballs:

First you need to rinse the cauliflower well, divide into inflorescences.
Divide white cabbage into leaves. Put all these vegetables inside a large container, pour hot water there, add a little salt, then cook for a third of an hour over medium heat. Next, throw the mass into a colander.
Chop white cabbage finely, and cauliflower can be mashed with a fork. Add spices, 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 pour vegetable oil. Form lean cabbage patties with a spoon and drop them into the boiling oil. Such a product is prepared quickly - about 3 minutes.

Make sure you have:

three handfuls of sauerkraut;
flour;
chicken eggs, as well as onion heads;
baking powder;
spices;
oils.

Cabbage cutlets without semolina are convenient for dieting. In sauerkraut, there is a lot of vitamin C, which increases immunity, as well as normalizes peristalsis and relieves edema.

For those who love zucchini, we offer a recipe for diet cabbage cutlets, which include a favorite product.

The recipe calls for the following ingredients:

While the cabbage is "resting", the zucchini should be peeled, grated. Be sure to salt the vegetable, mix and leave for a quarter of an hour so that the juice comes out.

In the meantime, peel the onion, chop finely, add it to the cabbage and zucchini. After stirring, pour flour, semolina and an egg. Salt the mixture and stir.

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

We will not argue that lean cabbage cutlets will successfully replace beef or chicken cutlets for you, after all, meat is not vegetables, and its taste is completely different. But it is worth approaching the matter with soul and imagination, and you will get a dish that consumers will instantly sweep off their plates. If you keep great post, watch your figure or are just a fan of delicious and healthy food, be sure to study the selection below of recipes for lean cabbage cutlets with photos and video instructions. Find a lot of interesting things for yourself!

Most housewives are sure that vegetable cutlets cannot be made without an egg - no matter how hard you try, they will crumble right in the pan. Let's reveal a terrible secret! Experienced chefs they easily do without this “fast” additive, replacing it with allowed 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 head of onion;
30 g flour;
30 g of semolina;
garlic (1-2 cloves);
greens - dill, basil or other herb to your taste;
breadcrumbs;
vegetable oil;
pepper;
salt.

Who would have thought that cabbage could be so appetizing?

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

2. Peel and cut the onion into smaller pieces.

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

4. Chop greens.

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

6. Flavor the resulting "minced meat" with herbs, onions and garlic.

7. Thicken it by adding flour and cereals.

8. Knead the mass 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 a greased frying pan for 5-6 minutes on both sides.

It will be easier to sculpt cutlets if you act with your hands moistened with water. But the minced meat does not need extra juice at all, if there is too much liquid, the vegetables should be slightly squeezed out.

Beginner cooks and those who prefer to learn culinary arts, watching the work of specialists, we suggest that you study in more detail the recipe for lean cabbage cutlets from the channel "From the heat, from the heat":

Two vegetables - twice the vitamins and fiber, twice the satiety ready cutlets and new taste notes in familiar dish. And if colorful carrots act as a partner of cabbage in this duet, the visual component of your dinner will also win. By the way, an important detail for appetite!

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

Appearance of food is important

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

2. Grate the washed and peeled carrots.

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

4. Combine vegetables in one pot, add a good pinch of salt and shade the taste of the future culinary masterpiece a spoonful of sugar, and then knead the vitamin "mince" with your hands.

5. Add water to the vegetables and put the pan on high heat.

6. As soon as the water boils, pour 1 tbsp. l. oil, make the fire half as small and simmer the motley crumble under the lid for about half an hour. Don't forget to stir the contents of the pot!

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, make neat cutlets out of it, bread them in breadcrumbs and fry in a pan with a spoonful of vegetable oil. On each side, you should take, on average, 5 minutes.

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

Demonstration performance from the craftswoman Natasha Parkhomenko: simple, understandable, visual.

How to cook lean cabbage cutlets if there was no semolina at hand? Replace it with starch cornmeal, crushed in a coffee grinder oatmeal or rice flakes or boiled and minced potatoes. All this will give the minced vegetable the necessary “stickiness”. Also, try baking a treat in the oven for a change! The dish will turn out much more useful than in a pan.

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

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

2. Coarsely grate potatoes with carrots.

3. Free the onion and garlic from the husk and chop.

4. Chop the dill.

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

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

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

Master class from a connoisseur of appetizing and healthy food, and part-time, a great lover of cooking, Alexei Pizhin:

On the white-headed “lady”, the light did not converge like a wedge, and Great Lent lasts a long time. You will have enough time to learn a couple more culinary wisdom. For example, figure out how to make lean cabbage cutlets from a curly and colored relative of a regular head of cabbage.

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

There is no such vegetable from which it would be impossible to cook meatballs

1. Cut the cabbage into large pieces. Put in a saucepan, cover with 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 cereal and folded into a colander, and then chopped cauliflower. (Some advise to pre-fry the florets in vegetable oil with garlic to give the finished dish "spirituality" and additional flavor notes.)

4. Mix flour with salt and spices, and then pour it into the vegetable "assortment". Stir.

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

If the idea itself green cutlets” you like it, go through the whole family “in a hundred clothes without fasteners” - prepare soft broccoli chops or Brussels sprouts on the same principle. Get interesting!

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

Even when Lent is behind us, do not 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 get a completely new dish. Do not 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. From ordinary white cabbage, you can cook wonderful cutlets that can be eaten with a diet and just for a change. Cabbage cutlets can be cooked with or without filling, with the addition of other vegetables, with semolina and wheat flour.

Juicy and soft cutlets from cabbage will not only surprise your family members with their taste, but 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 head of cabbage, peel off the top sheets and grate with a combine or grater.
Pour the grated cabbage with boiling water and leave for two hours.
After two hours, it is necessary to squeeze the cabbage well from the water with your hands.
Cut four onions into cubes, then fry in a pan until golden brown.
Two onions simply cut into small cubes.
Drive five eggs into the squeezed cabbage, salt, pepper, add two cups of flour and mix thoroughly.
Form a few cabbage balls with your hands, then roll them in flour.
Put the balls on a preheated pan with vegetable oil, first pressing down so that they become flat.
Fry cutlets on both sides for 5-7 minutes.

Flour for cutlets may need from 2 to 4 glasses, depending on the size of the head of cabbage.
Wet hands with cold water before forming cabbage balls.

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.
Diversify the taste of cutlets onions.

Baked cutlets cook quickly and turn out juicy and lush, even children will like them.

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

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

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

Wash the cabbage, chop and simmer in a pan with butter and a small amount water.
Add semolina to the pan, mix and simmer for another 5 - 7 minutes.
Transfer the mixture to a bowl and set aside.
Add salt, pepper, flour and egg to the cabbage, mix well.
Put a little minced meat on a palm moistened with water.
Press, put a piece of sausage in its center and pour ketchup over it.
Cover the sausage on top with minced meat and give the cutlet oval shape, smoothing all 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 fasting is cabbage cutlets, both hearty and very tasty.

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

If you need cabbage cutlets without vegetable oil, you can bake them in the oven in silicone molds that 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.
Put the cabbage in a saucepan, salt a little, add water and cook after boiling for 4-5 minutes.
Drain the cabbage in a colander to drain the water.
Pour the cabbage into a bowl and sprinkle generously with semolina, mix well.
Season the cabbage with salt and spices, mix the mixture.
Spread the formed ones on a heated pan wet hands cutlets and fry on both sides until golden brown.

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

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

Wash the cabbage and finely chop.
Salt the cabbage, mix and leave for a while so that it starts up the juice.
It is good to squeeze the cabbage from the juice and mix with carrots grated on a coarse grater.
Mix cabbage and carrots with boiled soda, sour cream, eggs, flour and mix thoroughly.
Salt the mixture and add black pepper to taste.
Put the shaped cutlets into a preheated pan with vegetable oil with wet hands and fry on both sides until golden brown.

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

Recipe for meatballs for those who fast or are a vegetarian.

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

When stewing cabbage, make sure that it is soft, but does not turn into porridge.
When sculpting cutlets, make sure that there is no liquid left in them. If the liquid is still squeezed out, it is necessary 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 are 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 mix.
Pour cabbage with carrots into a pan and simmer over low heat under a lid for half an hour. Stir the vegetables every 3-5 minutes.
After stewing, add semolina to hot vegetables and mix well.
Beat eggs with a fork and pour into hot vegetables, mixing thoroughly.
Salt the mixture, season, mix well and leave to cool.
When everything has cooled, form cutlets with wet hands, roll them in breadcrumbs.
Put cutlets on 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, finely chopped, stew along with carrots and cabbage.

Incredibly soft and delicious meatballs cabbage can be cooked with mushrooms. The presence of mushrooms will make them fragrant.

Wash the cabbage, remove the top leaves, chop with a knife.
Salt the cabbage, mix well, transfer to a 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 pan until golden.
Wash the mushrooms, 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 cabbage well with mushrooms, add onions, eggs, salt and pepper minced meat to them.
From the mixed minced meat, form cutlets with wet hands.
Fry cutlets in a preheated pan on both sides for 4-5 minutes until golden brown.

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

These fragrant lean cabbage cutlets I cook quite often. They are especially tasty, tender and nutritious, as I make them with semolina. The recipe, as always, is simple, affordable and step by step. It is better to submit them in a post with tomato sauce or a salad fresh vegetables. Needless to say, with sour cream this dish becomes just 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 Great Lent or are vegetarian and do not eat meat, the site has other delicious recipes cutlets - lean carrot cutlets and lean rice cakes.

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

IN large saucepan boil water with a volume of 3 liters or more. Carefully place the white cabbage pieces in boiling salted water. Cover the pot with a lid and bring the water back to a boil. Reduce the heat and boil the cabbage for 10 minutes according to the recipe. Then carefully drain the water, throwing the cabbage into a colander.

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

At this time, prepare the rest of the ingredients for lean cabbage cutlets. Clean both heads onion. 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. This recipe calls for three medium cloves of garlic. Optional fresh garlic can be replaced with granular.

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

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

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

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 cut off the parsley branches, wash the greens and chop. Add parsley to mince. Thoroughly mix the mixture so that the minced meat for lean cabbage cutlets is homogeneous. If desired, parsley can be replaced with dill or cilantro.

Pour semolina into minced meat. It will swell a bit and help hold our cabbage patties together so they don't fall apart while frying.

According to the recipe, add the sifted wheat flour. It is also necessary in order to make the stuffing thicker.

Mix everything thoroughly with a spoon uniform consistency. Let the minced meat brew for 15 minutes so that the ingredients combine with each other, 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. Thoroughly roll each cabbage cutlet in breadcrumbs so that the product is completely covered with them.

Thus, 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. Put the breaded cutlets into the hot oil. Fry them for several minutes until a beautiful golden crust and carefully turn them over with a spatula to the other side. According to the recipe, you do not need to cover the pan with a lid during cooking.

Finished products will be posted on paper towels so that they absorb the oil.

Finished Lenten dish can be served immediately. By the way, it tastes good chilled. Additionally, you can apply spicy sauce from tomatoes or lean bechamel. Cutlets can be an independent dish or a great addition to cereals, boiled potatoes or spring salad from young radish 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.;
greens to taste (parsley and dill);
salt and pepper;
frying oil.

The recipe is like this. White bread or crackers should be soaked early in one glass of milk. 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. Greens cut into small pieces. Put butter in a frying pan and add chopped cabbage to the container. For 10 minutes, the product should be stewed 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 well kneaded. Add the remaining products to the resulting composition - pepper, flour, salt. Mix everything again. Pour a little vegetable oil into the pan, put the formed cutlets. Fry until a golden crust appears.

To give the product a delicate structure, it is recommended to stew them in water with the addition of tomato paste and carrots. Cabbage cutlets diet can be served on the table.

This cooking option can be taken as a base. 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.
Extinguish the product for about 10 minutes in water.
Be sure to add a little vegetable oil for this procedure.
Add 2 tbsp. l. hercules and mix everything, add milk.
Simmer the resulting composition for another 5 minutes.
Get a thick mass, which should be removed from the fire, give time to cool.
Next, add 1 egg to the cabbage mass 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 to portioned forms in which cutlets will be baked.
Cabbage cutlets are baked for 20 minutes at a temperature of 200 ºС.
Serve preferably with cold sour cream.

The use of semolina, which the following recipe offers, allows you not only to get a good viscosity in the product, but also to have a spicy and original dish on the table. Ingredients:

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

Cooking method:

Rinse cabbage leaves well and finely chop.
Boil the product for about 10 minutes.
Then scroll in a meat grinder.
Add dill, chopped garlic and onion, pepper, salt, semolina and flour to the mixture.
When all the ingredients are combined, it is necessary to knead the minced meat well.
From the mass form cutlets, roll them in breadcrumbs, send to the pan.
Fry the product until crispy.

Prepare in advance:

white cabbage;
flour;
a small onion;
cauliflower;
spices and herbs;
salt, a little burning spicy herbs to give aroma;
cooking oil.

How to cook diet lean meatballs:

First you need to rinse the cauliflower well, divide into inflorescences.
Divide white cabbage into leaves. Put all these vegetables inside a large container, pour hot water there, add a little salt, then cook for a third of an hour over medium heat. Next, throw the mass into a colander.
Chop white cabbage finely, and cauliflower can be mashed with a fork. Add spices, 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 pour vegetable oil. Form lean cabbage patties with a spoon and drop them into the boiling oil. Such a product is prepared quickly - about 3 minutes.

Make sure you have:

three handfuls of sauerkraut;
flour;
chicken eggs, as well as onion heads;
baking powder;
spices;
oils.

Cabbage cutlets without semolina are convenient for dieting. In sauerkraut, there is a lot of vitamin C, which increases immunity, as well as normalizes peristalsis and relieves edema.

For those who love zucchini, we offer a recipe for diet cabbage cutlets, which include a favorite product.

The recipe calls for the following ingredients:

flour;
vegetable marrow;
4 bulbs;
White cabbage;
semolina - 3 tbsp. l.;
three eggs;
oil, pepper and salt.

While the cabbage is "resting", the zucchini should be peeled, grated. Be sure to salt the vegetable, mix and leave for a quarter of an hour so that the juice comes out.

In the meantime, peel the onion, chop finely, add it to the cabbage and zucchini. After stirring, pour flour, semolina and an egg. Salt the mixture and stir.

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

Cabbage is a wonderful product. Ordinary white cabbage contains a lot of useful things: sulfur, phosphorus, potassium, manganese, iron, zinc, vitamin C, phytoncides, which contributes to the prevention of heart disease. Juice helps with 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, nervous, because it calms the nerves and balances the nervous system. Cabbage has an anti-inflammatory effect, as well as painkillers, it helps to speed up the 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. From it you can cook a lot of useful things. What cooking can offer us: cabbage cutlets, well-known cabbage rolls, sauerkraut, pickled, pickled, a large selection of salads from cabbage itself and as part of other products, soups, casseroles, all kinds of pastries and much more can be prepared from kaput.

Cabbage cutlets without semolina are quite easy to cook. Wash a small head of cabbage, clean from spoiled leaves. After that, place the head of cabbage in a saucepan, pour water and put on fire. Boil the head of cabbage for some time until the leaves are soft. Twist in a meat grinder along with one large onion. If there is no meat grinder, then you can finely chop the cabbage and onion, mix everything together in a bowl. For sweetness to taste, you can add a little carrot - finely grated. In the resulting minced cabbage, add two eggs and a little flour 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.

Cabbage cutlets without semolina recipe. Beet cutlets without semolina and without eggs

Step-by-step instruction:

cauliflower recipe

Grocery list:

Step-by-step instruction:

Cabbage cutlets with mushrooms

Required Ingredients:

Cooking secrets:

With added potatoes

How to make meatballs:

Variation from Yulia Vysotskaya

Step by step preparation:

Meat and cabbage cutlets

You will need:

Cooking method:

Lean cabbage cutlets

Ingredients

Step by step cooking process

Classic cabbage cutlet recipe

cauliflower recipe

For beet cutlets without semolina, we need:

Cabbage cutlets without semolina are tasty and healthy.

Recipe 1: Classic Cabbage Cutlets

Step-by-step instruction:

Cabbage cutlets with mushrooms

Required Ingredients:

Cooking secrets:

With added potatoes

Meat and cabbage cutlets

Cooking method:

Lean cabbage cutlets

Required Ingredients:

Cooking secrets:

With added potatoes

You might be interested:

Categories

Latest Articles

Advertising