A great variety of cutlet recipes is now known to any real housewife. But to this day, the most useful are vegetable cutlets, for the preparation of which vegetables with a negative calorie content are used. And one of these is ordinary white cabbage.
We will cook these cabbage cutlets in the oven, which means that the cutlets do not have to be fried using harmful and greasy oil.
These cutlets turn out very tasty, tender and nutritious. It's worth trying to cook them.
Ingredients:
Cabbage – 300 grams;
Semolina – 4 tablespoons;
Chicken egg – 1 piece;
Salt, pepper - to taste.
Preparation:
To begin with, the cabbage should be thoroughly washed and cleared of all black “spots”. Bad leaves should be thrown away. But grate the already peeled cabbage on a medium grater.
The last ingredient remains and our minced meat is ready: semolina (2 tablespoons in total), chicken egg and salt and pepper. If you are following a strict diet, you should not use a lot of salt, because the cutlets already have a pronounced taste.
We form cutlets from the minced meat to make it easier to work with, lightly soak your hands in cold water. Already formed cutlets need to be dipped a little in semolina. We do not use breadcrumbs and use a more gentle option.
Place the cutlets on the foil that was previously placed on a baking sheet. Set the temperature to 180 degrees for 20 minutes.
We check the readiness of the cutlets by looking at the golden brown crust, and to be sure, you can pierce them with a fork to make sure that the inside is thick enough.
Who would have thought that by following a diet, you can eat tasty and varied food. After all, cabbage cutlets turn out tender and satisfying, even though they contain no butter, eggs or flour. Therefore, the low calorie content of this dish cannot but rejoice.
325 gr. white cabbage;
1 medium-sized carrot;
1 small onion;
2-3 cloves of fresh garlic;
salt and freshly ground black pepper;
90-100 ml. low-fat kefir;
2 tbsp. spoons of oatmeal.
Preparation:
1. To prepare this dish, it is recommended to choose young heads of cabbage - this way the cooking process will take less time, and the dish will turn out tender and juicy. It is enough to cut a small head of cabbage into 4 parts without cutting out the stalk (so that the leaves do not fall apart) and boil for about 7-10 minutes in salted water. Place on a sieve, and after the excess liquid has drained, cut out the core and grind in a meat grinder or blender.
2. Carrots need to be peeled and grated on the finest grater.
3. Peel the onions, cut in half and chop into small cubes.
4. Mix vegetables and add garlic crushed through a press.
5. Add kefir to the vegetable mass, add salt and black ground pepper to taste. You can also use your favorite spices and seasonings to add flavor and aroma. You also need to add rolled oats in the form of flakes to the minced meat. If they are too large, they should be crushed in a blender or coffee grinder. It is kefir and flakes that will bind the vegetable base and prevent the cutlets from falling apart during cooking.
6. Now you need to mix the minced meat and let it brew for 45-60 minutes so that the flakes have time to swell. If the minced meat will stand longer, then cover the dish with a lid or cover it with cling film and put it in the refrigerator. Thanks to the oatmeal, the mass will increase in volume and become more homogeneous.
7. Form cutlets from the infused minced meat into the usual shape that is familiar to you and place them on a baking sheet covered with baking paper. The oven must be preheated to 180-190°C and bake for about 30-35 minutes.
The finished dish can be served with fresh vegetables and garnished with dill sprigs. And you can serve cabbage cutlets. The recipe is very tasty, you should definitely write it down.
According to the classic recipe, cabbage cutlets in breadcrumbs turn out very juicy, tasty, with an appetizing crispy crust. As an accompaniment to the dish, you can serve sour cream sauce with garlic and herbs.
To prepare you will need:
A small head of cabbage;
2 carrots;
1 sweet onion;
3-4 tbsp. spoons of flour;
vegetable oil;
1 egg;
seasoning for vegetables or spices;
salt and ground black pepper;
homemade breadcrumbs.
Preparation:
1. Remove the top leaves from a head of cabbage, rinse, cut into pieces and boil briefly in salted water. Then place on a sieve and allow excess liquid to drain.
2. Scroll the cooled cabbage through a fine grinder, add flour and egg, seasonings, pepper and salt. Mix the minced meat thoroughly and set aside for a while.
3. Form cutlets with wet hands, roll them in breadcrumbs and place in a frying pan with heated oil.
4. Fry on both sides, bring to full readiness under the lid and immediately after cooking serve the cabbage cutlets.
This recipe is very suitable for baby food, because babies do not like cabbage and onions, and in such cutlets they can easily be “disguised”. The dish turns out to be complete and independent, so you can serve tender puree or vegetable salad as a side dish.
To prepare you will need:
500 gr. meat - beef and pork;
85 gr. round rice;
1 onion;
3 sprigs of greenery;
salt and black pepper;
a little flour;
vegetable oil;
180 gr. low-fat sour cream;
65 gr. tomato paste;
seasonings and spices.
Preparation:
1. Rinse the cereal in running water, cook in salted water until half cooked. The process will take approximately 8-10 minutes.
2. Scroll the meat through a fine grinder; for juiciness and softness, it is recommended to do this 2-3 times.
3. Mix meat and rice, add very finely chopped greens.
4. Chop fresh cabbage, preferably juicy and young, very finely and mix with minced meat.
5. Place the boiled cabbage in a sieve to drain all excess moisture and add to the rest of the ingredients.
6. Salt the minced meat well, add ground pepper and spices to taste and mix everything thoroughly.
7. Form cutlets, roll them in salted flour and place in a fireproof dish.
8. Place the pan in a preheated oven for 15 minutes.
9. While the cutlets are baking, you need to prepare the sauce. To do this, mix sour cream with tomato paste, add salt and spices and pour in 150-200 ml. warm water. Mix the sauce well, pour it over the cutlets and simmer in the oven for about another half hour.
Advice!
If the cabbage is winter and is intended for storage, then before adding it to the minced meat, boil it for about 5-7 minutes so that it becomes soft. Then they will remain soft, cabbage cutlets, the recipe is very tasty, simple and with a minimum of ingredients.
Serve the dish at the table not only with sour cream, but also with the sauce itself; boiled potatoes are ideal as a side dish.
Quite often it happens that you need to buy Chinese cabbage for a salad, but its top leaves can be dry, tasteless and even tough. But don’t rush and throw them away, because you can make an excellent side dish for poultry and meat dishes.
To prepare you will need:
250 gr. Chinese cabbage;
1.5 cups wheat flour;
1-2 chicken eggs;
150 ml. low-fat kefir;
salt and ground black pepper;
a pinch of sugar;
1 sachet of baking powder;
spices and seasonings.
Preparation:
1. Disassemble the head of Chinese cabbage into leaves, rinse them in running water and dry. Cut off hard stalks and yellowed or damaged parts of leaves.
2. Chop the cabbage very finely, blanch for a couple of minutes in salted water, and then drain on a sieve.
3. After all the liquid has drained from the cabbage, you need to transfer it to a large bowl that is convenient for mixing.
4. Mix kefir, eggs and baking powder in another container, pour this mixture into the cabbage. Salt well and season with pepper and spices.
5. Gradually add flour and knead the dough, a little thicker than for making pancakes. But you shouldn’t add too much flour so as not to interrupt the taste of cabbage and seasonings.
6. After the dough has stood for a short time at room temperature, you can spoon the mixture into heated vegetable oil in a frying pan and fry until golden brown and completely cooked.
Advice!
Instead of flour, you can use semolina; it absorbs liquid even better, swells and binds the ingredients together.
Serve immediately after the cutlets are cooked with any sauce or fresh vegetables. Tell your friends how to cook cabbage cutlets. The recipe is very tasty and does not take much time or effort.
Lenten cutlets made from sauerkraut turn out incredibly tasty, with a fried and golden crispy crust. They can be served during Lent as an independent dish with tomato sauce, or as a side dish for stewed or baked meat and poultry.
To prepare you will need:
350 gr. sauerkraut;
50 gr. semolina;
1 onion;
1-2 eggs;
a pinch of sugar;
a little soda (literally on the tip of a knife);
a couple of cloves of garlic;
vegetable oil;
ground black pepper, spices;
fresh herbs - optional.
Preparation:
1. Remove spices and seasonings from sauerkraut (bay leaf, black or allspice peas). Now the prepared cabbage needs to be squeezed out of the juice, washed, placed in a sieve, allowed to drain and squeezed out again.
2. In a small bowl, beat chicken eggs and add semolina, set aside for a while so that the cereal has time to swell well.
3. Peel and cut the onion into very small cubes and mix all the ingredients. Add salt (if necessary), ground black pepper and your favorite spices. You can also add chopped dill and parsley or use suitable dry herbs.
4. Mix everything thoroughly and let the mixture stand for 5-7 minutes.
5. Form oblong cutlets, place them in a frying pan with heated vegetable oil and fry on both sides until rosy and golden brown.
As for serving the dish, during Lent, such cutlets go well with mashed potatoes or boiled rice, but as a side dish for meat, by the way, they will be on the family’s daily menu.
Cabbage cutlets are a dish that fits perfectly into the diet of those who adhere to a diet, supporters of a vegetarian diet, those observing religious fasting and simply those who like to diversify their menu. How to cook cabbage cutlets? You will find a recipe with photos, and more than one, in this article.
Cabbage dishes have always been considered:
All you have to do is “conjure” a little with the cooking method, and you will end up with a tasty and fortified dish on your table.
There are many ways to turn a head of cabbage into delicious cutlets. Here are the most noteworthy methods. In any case, the finished dish will be even tastier if it is topped with sour cream, mayonnaise, tomato sauce or white yogurt. It all depends on your taste preferences.
The most well-known cooking method looks like this:
Lean cabbage cutlets do not contain eggs; it is proposed to replace them with finely ground oatmeal. The recipe in this case looks like this:
This recipe allows you to add stewed carrots, onions or fried mushrooms to the “dough” if you wish. In this case, the amount of cabbage should be reduced by the weight of the added ingredients.
The recipe for cabbage cutlets with semolina is used if there is no possibility or desire to add eggs to the cabbage dough. This cooking method will help people with allergies, adherents of the Lenten table and supporters of vegetarianism.
With this recipe you will get an original and spicy dish.
Products:
Preparation:
This method of getting cabbage cutlets will be chosen by those who seriously adhere to dietary nutrition. When losing weight and certain diseases, fried foods are excluded from the diet. Therefore, a dish in the oven will become a truly tasty and healthy find.
Product set:
Preparation:
A beautifully set table creates a positive mood and promotes digestion. Here are examples of the original design of this simple dish.
Cabbage cutlets are very tasty, soft and do not create heaviness in the stomach. Suitable as a side dish for any dish, or you can eat it on its own with a salad. Moreover, the recipe is quite budget-friendly and you don’t need to spend money on expensive ingredients.
The cutlets cook very quickly.
First of all, boil the cabbage in water for 4-5 minutes, no more. It’s better to let it be slightly damp than completely boiled.
Then grind the cabbage in a blender. You can pass it through a meat grinder or, even easier, grate it.
Place the cabbage mass in a bowl, add herbs and spices.
Then add semolina and flour.
Mix everything and form cutlets.
If desired, you can roll in breadcrumbs.
I did it without them. Crackers do not affect the taste.
After frying one side, carefully turn it over to the other.
Be sure to place the cutlets on napkins so that they absorb excess fat.
This is how lean and juicy vegetable cutlets come out.
And place napkins on each “layer” of cutlets to reduce fat.
Calorie content per 100 grams is 120 calories. The weight of one medium cutlet is 40 grams, which means its calorie content is 48-50 calories.
The advantage of this recipe is that you can cook them in both winter and summer. You can also use this principle to prepare onion cutlets, and in the summer you can make them from zucchini.
Cabbage is rich in many beneficial substances necessary for the human body. Its varied use is observed not only in nutrition, but also in medicine. The vegetable is useful for people with problems of the heart, joints, spine, and mastopathy. Cabbage improves the activity of the liver and kidneys, helps eliminate cholesterol and reduce blood sugar. The product is also recommended for weight loss purposes.
Dietary recipes from this vegetable allow you to quickly and effectively achieve your desired results. Cooked dietary cabbage cutlets go well with various vegetable salads, low-calorie unsweetened yogurt, which can be diluted with ketchup. Each recipe is tasty, very healthy, and completely safe for humans. Such dishes are relevant during fasting days and as a means of losing weight.
To prepare, prepare the following ingredients:
The recipe is as follows. White bread or crackers should be soaked in one glass of milk in the morning. Leave for 15 minutes to infuse, then squeeze out the liquid (milk). Finely chop the cabbage. You can use a food processor or blender for this purpose. Cut the greens into small pieces. Place butter in a frying pan and add chopped cabbage to the container. The product should be simmered for 10 minutes until it settles.
Next, pour the remaining milk into the pan and continue to simmer the cabbage for another 15 minutes. Then cool it and add softened bread or crackers, herbs, eggs. The mixture should be kneaded well. Add the remaining ingredients to the resulting mixture – pepper, flour, salt. Mix everything again. Pour a little vegetable oil into the frying pan and place the formed cutlets. Fry until golden brown.
To give the product a delicate structure, it is recommended to simmer them in water with the addition of tomato paste and carrots. Dietary cabbage cutlets can be served.
Recommendations: it is better to make the cutlets large, since this way they will take on less oil. The approximate weight of the product for frying is about 70 g. Pour enough oil into the frying pan to cover the bottom of the container.
You need to fry cabbage cutlets for as little time as possible, since all the ingredients in the minced meat are ready-made. Despite the fact that cabbage cutlets are fried in vegetable oil, their calorie content per 100 g of product is only 99.4 kcal.
The following recipe is one of the most popular dietary options. The product made using this technology has two remarkable properties. The first is that the cutlets are really considered dietary, the second is that they are very filling and tasty.
This cooking option can be taken as a basic one. If you wish, you can diversify it by adding other vegetables, boiled rice, etc.
To create a masterpiece you need the following products:
Step by step execution:
Using semolina, which the following recipe suggests, allows you not only to obtain good viscosity in the product, but also to have a spicy and original dish on the table. Ingredients:
Cooking method:
Prepare in advance:
How to cook diet meatless cutlets:
Make sure you have the following in advance:
This dish, despite the fact that it is prepared without a binding link (semolina), holds its shape perfectly and has an excellent taste. To remove the brine, place the sauerkraut in a sieve. You can perform this manipulation with your hands, using push-ups.
Peel the onions and cut them into any size. Then put it together with the cabbage in a meat grinder, you can turn the mass in a blender. Add egg, flour or crackers and baking powder to the mixture. Knead the minced meat. Leave it for a while so that the flour swells. Then take a frying pan, add oil and spoon out the cutlets.
Cabbage cutlets without semolina are convenient for dieting. Sauerkraut contains a lot of vitamin C, which improves immunity, normalizes peristalsis and relieves swelling.
For those who adore zucchini, here is a recipe for dietary cabbage cutlets, which contain your favorite product.
The recipe requires the following ingredients:
The recipe for making zucchini and cabbage cutlets consists of following these steps. Cut the cabbage into thin strips, then place it in boiling salted water. Boil the product until half cooked, place on a sieve to dry.
While the cabbage is “resting,” the zucchini should be peeled and grated. Be sure to add salt to the vegetable, mix and leave for a quarter of an hour to release the juice.
Meanwhile, peel the onion, finely chop it, add it to the cabbage and zucchini. After stirring, add flour, semolina and egg. Add salt and stir the mixture.
Pour sunflower oil into the frying pan, then use a spoon to spoon the mixture into it and fry on both sides.
Cabbage cutlets are presented in different designs. There is a recipe for lean ones, with eggs, semolina and others - all these ready-made products will be an excellent side dish added to cereals or meat. This is an easy nutritious dinner. Remember that cabbage tastes better with sauce; cheese, spicy, tomato or mayonnaise is suitable - any seasoning will not hurt.
