The other day I bought cabbage for borscht. I cooked it and it turned out really good! Despite the fact that it was only early spring, the leaves of the vegetable were very tough. But it wasn't bad for cooking.
But very little vegetable was used for the borscht, almost a whole forkful was left. This won't work for a salad. You can, of course, stew it, it’s also done with various vegetables. It looks like it turns out to be butter, but it was only recently boiled. I don't want monotony!
And yesterday I bought it. I needed to prepare a side dish for it. And I decided to remember one of the dishes that I don’t cook very often: cutlets. Even cabbage with hard leaves will be good in them. And it’s not just good, but it’s exactly what you should cook with. They will turn out to be of good consistency and will not look like a mess or porridge. In general, what you need!
They can be prepared as a side dish or simply as an independent dish. They are good for Lent. They are filling, nutritious, and very tasty. They can be baked in the oven, or you can fry them in a frying pan with a small amount of vegetable oil.
And another undoubted advantage is that you can prepare such a dish very quickly and easily. Absolutely anyone can handle this matter. So it’s decided, let’s prepare delicious vegetable cutlets.
We will need:
- cabbage - 500-600 gr.
- egg - 1 pc.
- flour - 5 tbsp. spoons
- semolina - 1 tbsp. spoon
- vegetable oil
- salt, pepper - to taste
- spices - paprika, rosemary, coriander - 0.5 teaspoon
Preparation:
1. Cut the vegetable into large pieces. Boil water and boil the vegetable in salted water for 5 minutes.
2. Place the pieces in a colander. If there is a second batch, do the same. Let cool.
3. Twist through a meat grinder. To do this, it is better to take a nozzle with large cells. In this case, the twisted vegetable will look like it has been chopped. If you use a nozzle with small cells, the minced cabbage will turn out in the form of a fine mush. It will be more difficult to form products from it.
4. Beat an egg into the resulting minced meat, add flour, semolina, salt and pepper to taste. Add half a teaspoon of spices for flavor.
5. Mix the minced meat thoroughly until smooth. Try to mix gently, without crushing the particles. It is better that it remains in small pieces. Besides, we don’t need any extra liquid in it.
6. Leave the minced meat to brew for half an hour. During this time, the flour and semolina will swell. It will be much easier to form and then fry the pieces.
7. Heat a frying pan, pour oil and warm it. Pour just a little oil, it doesn’t help at all, so that the finished products turn out to be very greasy. You can add more oil for the next batch.
8. Form into pieces and fry over medium heat. It is better that they “catch” immediately; for this, the fire must be at least medium. Our cabbage is boiled - almost ready. Therefore, it will be quite enough to fry the products for 5 minutes on each side.
9. Place the finished product on 2-3 layers of paper towels to drain excess oil. Before serving, pat the tops dry with a paper towel.
11. Serve as a separate dish, or as a side dish for meat, fish, chicken. Can be served with sour cream, mayonnaise and any sauce. You can eat it both hot and cold.
Here's another cooking option. My work colleague shared this recipe with me. And she not only shared the recipe, but conducted a tasting at work. She brought the finished dish and treated everyone. After which, everyone quickly prepared pieces of paper with pens and wrote down the recipe.
And the next day everyone shared the results. Who did it, what happened, and most importantly, how the household received such a performance. And it must be said that there was not a single negative review.
Recipe for grated cabbage cutlets
We will need:
- cabbage - 1 medium fork
- semolina - 0.5 cups
- egg - 2 pcs.
- salt, pepper - to taste
- breadcrumbs
- vegetable oil
Preparation:
1. Grate the vegetable on a medium grater. Salt, pepper, add two eggs and semolina.
2. Stir until smooth and knead slightly. Leave for 20-30 minutes for the semolina to swell.
3. Form the products, roll in breadcrumbs and fry over medium heat on both sides until golden brown. Then, leaving it in the pan and covering it with a lid, simmer over low heat for another 5-7 minutes.
4. If desired, place on paper towels to drain excess oil.
Thus, it is good to prepare this dish just when the cabbage is juicy and young. It does not need to be boiled or ground in a meat grinder first. For better formation of products, not one, but two eggs are added. And semolina completely replaces flour.
Breadcrumbs are used for frying. In principle, in the first case, you can also fry the workpieces using them.
Lazy cutlets with cabbage
This recipe turns out to be both cutlets and lazy pies.
We will need:
- cabbage - 500-600 gr.
- white loaf - 200 gr.
- milk - 0.5 cups
- onion - 1 pc.
- flour - 3 - 4 tbsp. spoons
- breadcrumbs
- vegetable oil -3 tbsp. spoons
- salt, pepper - to taste
Preparation:
1. Using the experience of the previous two recipes - grate the young vegetable, not the young one, first blanch for 5 minutes, and then grind in a meat grinder.
2. Cut the loaf either into pieces or cubes. Pour in warm milk. Give the loaf a chance to soak.
3. While the loaf is soaking, peel and cut the onion into small cubes. Then fry it until golden brown. Pour in water and simmer until the liquid has completely evaporated. During this time, the onion will become soft and completely transparent. Allow the onion to cool.
4. Squeeze the loaf and mash with a spoon until smooth. Mix cabbage, onion, loaf. Add salt and pepper to taste. Add the remaining milk. Add flour. The mass should be dense enough so that it is convenient to form the workpieces. To do this, do not add all the flour at once, but introduce it gradually. Watch the consistency.
5. Form into pieces, roll them in breadcrumbs and fry over medium heat on both sides until golden brown.
6. If desired, place on paper towels to drain excess oil.
The combination of shredded cabbage and loaf gives the feeling that you are eating pies. It’s good to serve these “pies” with chicken or meat broth. Or with sour cream, with any other sauce. Basically, the same as with hot sweet tea. Both versions turn out very tasty.
Here you go! Now you can choose the cooking option you like best and cook them to your liking. I hope that you and your loved ones will be satisfied.
Bon appetit!
Hello guests and blog subscribers!
Today, an unusual topic awaits you; until recently, I didn’t know that you can make cutlets from ordinary white cabbage. Can you imagine? And many housewives even make them from colored ones. It turns out I’ve lost a lot, who could have thought and given me some advice?
Lenten cutlets without minced meat with cabbage
Well, this recipe will also be without semolina; instead we will add flour. The ingredients are the simplest and most primitive, right on the budget. It will be easy for you to remember them, you don’t even have to write them down, but in general, take and add the article to your browser bookmark.
We will need:
- cabbage - 1 head 300 g
- chicken egg - 3 pcs.
- flour - 3-4 tbsp
- salt - on the tip of a knife
- vegetable oil
Stages:
1. Chop the cabbage into small cubes with a sharp kitchen knife. Then boil it until half cooked in a saucepan, cook for 10 minutes after boiling over medium heat.
2. Meanwhile, get the following ingredients ready to go. Break the eggs into a bowl, add salt and mix them with flour. Stir.
3. Strain the boiled cabbage through a sieve and add to the dough. Stir and start frying cutlets using a regular tablespoon.
4. Take a spoon and place the mixture on a hot frying pan; there should be vegetable oil at the bottom. Fry each side until golden brown.
5. Enjoy interesting tastes! Happy discoveries!
The best recipe for making cauliflower cutlets
For everyone else who is a connoisseur of cauliflower varieties, I can offer one inexpensive option. Your guests will be completely shocked when they try it, because purely in appearance, such delicacies are very similar. But the taste is, of course, different.
We will need:
- Chicken egg - 1-2 pcs.
- Cauliflower - 1 small head
- Sunflower vegetable oil – 50 ml
- Salt and ground pepper or a mixture of peppers
- Parsley
- Flour - 1.5 tbsp
Stages:
1. Start cooking by cutting the cauliflower into florets. Then place them in a saucepan with salted water and cook for 10-15 minutes after actively boiling. Next, drain the water and cool.
2. Blend the inflorescences in a blender bowl until the mixture is uniform. Then add salt and pepper to taste. Stir. To make the dough elastic and not fall apart in the pan, add a chicken egg and, of course, flour. Stir.
3. Form koloboks from the fluffy and juicy mass, then flatten them with your hands. Place in a well-heated frying pan and fry until golden brown on each side. Next, place the blanks on a napkin and let the excess fat drain off. Well, then eat to your health!
Well, yes. To make it easier to make cutlets, rinse your hands periodically in cold water.
How to cook raw cabbage cutlets with semolina and egg (classic recipe)
Well, now I would like to demonstrate another culinary masterpiece, which also turns out delicious and incredibly beautiful, and tastes piquant. For splendor and airiness, we will use regular semolina.
We will need:
- Fresh cabbage – 5050 g
- Semolina - 5 tbsp. l.
- Parsley or dill - 1 bunch
- Eggs - 2 pcs.
- Garlic - 4 cloves
- Butter - 30 g
- Onion - 2 pcs.
- Vegetable oil
- Salt and ground pepper
Stages:
1. Grind a head of cabbage or chop the leaves into strips by hand. Place the mixture in a saucepan and cook in lightly salted water for 10 minutes until tender. The main thing is that it becomes soft after boiling.
2. Then place it on a sieve and strain out all the liquid.
3. Cut the onion into small cubes and fry it in a frying pan with vegetable oil and butter until golden brown.
4. Then combine boiled cabbage plus chopped parsley in one bowl, add semolina and fried onions. For flavor, pass the garlic through a garlic press. Break the egg and mix everything thoroughly.
Now wait a little for the semolina to begin to swell. Wait 15 minutes.
5. And then form balls with your hands and squeeze them, place them in a cast-iron frying pan preheated with vegetable oil. Fry each side and carefully turn over with a spatula.
6. The result will amaze you and pleasantly surprise you. Mmm…. delicious! If you liked these creations, share your opinion below the post. Good luck!
Potato and cabbage cutlets: simple and tasty
And again, an unusual cooking option, for this the author took cabbage and mixed it with mashed potatoes. This dish, to be honest, reminded me of zrazy; I haven’t made them for a long time. They remain very tasty even the next day, although most likely they will not survive this moment. They will disappear from the plate in no time, before you have time to look back, and there is already no trace of them. In general, it’s still a yum).
We will need:
- potatoes - 0.5 kg
- white cabbage - 0.4 kg
- flour - 3 tbsp
- onions - 1-2 heads
- fresh carrots - 1 pc.
- salt and pepper
- vegetable oil
Stages:
1. Chop the carrots on a coarse grater. Chop the onion into pieces along with the garlic.
Chop the cabbage with a knife into small and thin strips. Then place it in a well-heated frying pan, into which pour vegetable oil (1 tbsp). Fry until it becomes soft. And then add onions and carrots, stir, simmer the cabbage with vegetables until tender. Season with salt and pepper.
The filling must cool; to do this, move it from the frying pan into a deep container.
2. Peel the potatoes and boil them in salted water, then mash them with a potato masher. Add flour and stir. It turned out to be potato dough.
3. Make a flatbread or shortbread out of the dough, put the cooled filling in the middle and form a pie.
4. These are the patterns you will get, all as one, of the same shape. Roll them in flour.
5. Place in a hot frying pan with oil. Fry on both sides until nicely browned. Use a fork to remove to paper towels so that all the oil drips off and they are not greasy. Cool slightly and eat to your health.
Recipe for cabbage balls from Yu. Vysotskaya
Well, I couldn’t ignore another miracle, because fried cabbage cutlets in tomato sauce are also an indispensable helper when you’re puzzling over something so unusual. I hope you like this option as much as I do. Read this step-by-step instructions and follow all directions.
We will need:
- white cabbage - half a kilo
- onions - 1 pc.
- chicken eggs - 2 pcs.
- flour - 5.5 tbsp
- tomato paste - 1 tbsp
- drinking water - 150 ml
- ground salt and pepper
- greenfinch (dill, parsley, cilantro)
- vegetable oil
- sour cream or mayonnaise
Stages:
1. Chop the onion into small cubes and chop the cabbage into strips. Combine these vegetables in one deep bowl, add salt and pepper. Add the chicken egg, mix with a spoon. Now all that remains is to add the flour and stir again.
2. Roll cool boats or balls from the resulting mass; the shape is not of fundamental importance. For breading, use breading or regular wheat or rye flour.
3. Place the blanks in a saucepan in which the oil should already be preheated. Fry on each side until golden brown. And then move the cutlets into a saucepan and pour in tomato juice (dilute tomato paste with water in a glass). Simmer for 10 minutes after boiling over low heat.
4. These cuties came out and are already making their mouths and tummies happy. Bon appetit! And sour cream is served as a sauce).
Cabbage and mushroom cutlets in the oven
Everyone knows that in addition to vegetables, cabbage works well with mushrooms, well, just perfectly. Therefore, I want you to try this deliciousness too. And one video from the YouTube channel will help you understand everything and understand it in more detail. Here's a set of ingredients:
And note, this time a frying pan will not be used, the meatballs will be baked in the oven. Yeah, are you interested?! Then click on the view button.
Well friends, how are you doing? Did everything work out? How was it? How did your household react to cabbage cutlets? They must have eaten with great pleasure. And me too).
Have a great sunny day everyone. Summer weather. See you again! Goodbye.
Everyone knows the benefits of cabbage, which contains a lot of fiber and a lot of vitamins. Therefore, cabbage dishes have been popular for a long time. The popularity of cabbage dishes can be explained not only by its benefits, but also by its availability. White cabbage does not disappear from store shelves all year round, and during storage it retains all the beneficial substances and vitamins. That's why there are so many wonderful cabbage dishes in our kitchen. One of the most popular among them are cutlets.
Cabbage cutlets are a tasty, healthy and very affordable dish. They can be used as an original side dish or an independent dish. When serving cabbage cutlets, mustard, sour cream, tomato or mushroom sauce are often used.
Cabbage cutlets are incredibly popular among vegetarians, however, they can serve as an excellent side dish for meat dishes. This dish will help diversify any family menu, especially for children. It is no secret that children often do not like cabbage and dishes made from it, however, when they see the appetizing crispy crust of these cutlets, they eat them with great pleasure.
The principle of making cabbage cutlets is very simple. First, mince is prepared from cabbage, previously subjected to light heat treatment, by grinding it in a meat grinder along with onions. Add a raw chicken egg with ground pepper and salt to the resulting mixture and mix well. Then semolina, boiled potatoes or other ingredients according to the recipe are added to the minced meat, and again everything is mixed until smooth. Having formed cutlets from the resulting mass, they are rolled in breadcrumbs and fried until golden brown.
Cabbage cutlets will turn out more piquant if you add grated apple to the minced meat.
Cabbage cutlets - food preparation
The main character of this dish is, of course, cabbage. Before preparing the cutlets, they are thoroughly washed under running water and separated into separate sheets, which are dipped in salted water and boiled until half cooked. In some recipes, cabbage is not separated into sheets, but cut into several parts and then boiled. Then use it to prepare minced meat according to the recipe.
Cabbage cutlets - the best recipes
Recipe 1: Classic cabbage cutlets
These cutlets always turn out juicy, soft and very tasty. Try adding them to your family's menu and you'll have a great healthy side dish for lunch or a light dinner dish.
Ingredients:
1 fork white cabbage;
7 raw onions;
5 eggs;
3 cups flour;
salt and pepper to taste;
rast. oil for frying.
Cooking method:
1. Grate the cabbage or chop it in a blender, pour boiling water over it and leave for 2 hours. Then squeeze it well with your hands.
2. Finely chop 5 onions and fry them in vegetable oil. We also chop the remaining 2 onions.
3. Mix the prepared cabbage with eggs, onions (raw and fried), 2 cups of flour, salt and pepper, mix everything well.
4. Now we make balls of minced meat with wet hands, roll each one in flour, shape it into cutlets and fry in vegetable oil.
Recipe 2: Cabbage cutlets with mushrooms
These cutlets combine the tenderness of cabbage perfectly with the flavor of mushrooms, making this dish sure to please your whole family.
Ingredients:
1 kg cabbage;
150 gr. milk;
3 tbsp. l. flour;
1 onion;
300 gr. champignons;
2 eggs;
salt and ground pepper to taste;
rast. oil for frying.
Cooking method:
1. Shred the cabbage, salt, grind and transfer to a saucepan. Pour in milk and simmer until half cooked.
2. Add semolina to the cabbage, mix thoroughly and simmer until the cabbage is ready.
3. Finely chop the onion and fry it in vegetable oil.
4. After washing the champignons, cut them not too finely, add salt, add spices and fry with onions until the liquid evaporates.
5. After cooling the prepared cabbage and mushrooms, cool them and pass them through a meat grinder.
6. Beat the eggs, add them along with salt and pepper to the minced meat, mix well. Having formed small cutlets from the resulting minced meat, fry them in heated vegetable oil until they are covered with a golden brown crust.
Recipe 3: Cabbage cutlets with potatoes
The appetizing golden brown crust of these cutlets will definitely make everyone at the meal try this dish. At the same time, it turns out to be very light and very easy to prepare.
Ingredients:
800 gr. cabbage;
5 potatoes, boiled in their jackets;
50 gr. breadcrumbs;
2 onions;
1 clove of garlic;
pepper and salt to taste;
rast. oil for frying.
Cooking method:
1. Cut the cabbage into several parts and, after boiling for 5 minutes in boiling salted water, squeeze and grind in a meat grinder.
2. Finely chop the onion and garlic and fry them in vegetable oil. After peeling the potatoes, pass them along with the onion and garlic through a meat grinder, then mix them with the prepared cabbage, salt, pepper and mix thoroughly.
3. Form cutlets from the prepared minced meat, roll them in breadcrumbs and fry until golden brown.
Recipe 4: Cabbage cutlets with meat
Not only vegetarians love cabbage cutlets. Especially if they are made from cabbage and meat. If you try this recipe, this dish will definitely become a frequent guest on your family table.
Ingredients:
700 gr. beef;
500 gr. cabbage;
2 onions;
1 egg;
2 tbsp. l. semolina;
a small bunch of parsley;
salt and ground pepper to taste.
Cooking method:
1. Finely chop the cabbage, pour boiling water over it, let it cool until it cools and squeeze.
2. Pass the onion and meat through a meat grinder, combine them with cabbage, chopped parsley, semolina, egg, pepper, salt, mix thoroughly. Having formed the cutlets, roll them in breadcrumbs and fry until golden brown.
If you want to cook very light, low-fat cutlets, we advise you to bake them in the oven, heating it to 180 degrees. Place the cutlets on a baking sheet lined with baking paper, grease them with butter and bake for about 20 minutes. Then take it out, coat it with beaten egg white and put it back in the oven for about 10 minutes. The finished cutlets can be sprinkled with sesame seeds.
On the other hand, well-cooked, hot cabbage cutlets will disappear from the table as quickly as the usual meat cutlets. This is a wonderful dish in its simplicity and “purity of taste.” It is dietary and healthy, nutritious and satisfying at the same time. A nice bonus of this recipe is that cabbage is an all-season vegetable, it is available all year round, and therefore you can cook cabbage cutlets all the time.
If we talk about the taste of white cabbage cutlets, then they will certainly appeal to lovers of stewed cabbage and dishes made from minced cabbage such as pies and dumplings. I highly recommend serving the cutlets with some kind of sauce. In addition to sour cream and tomato sauce, cabbage is suitable for about two hundred other sauces, believe me, and you can experiment with flavors endlessly, each time serving a new dish.
For making cabbage cutlets, cabbage that is not too hard is ideal, then the product will turn out tender and soft. In addition, before preparing the cutlets, the cabbage is chopped and thoroughly kneaded with salt, which makes it even softer. As in the situation with meat cutlets, cabbage cutlets can be additionally stewed in a small amount of water after frying - this secret will give them additional softness.
Cooking time: 40 min. / Output: 8-10 pcs.
Ingredients
- fresh cabbage 500 grams
- onion 1 piece
- chicken egg 1 piece
- wheat flour 2 tbsp. spoons
- Italian or Provencal herbs 0.5 teaspoon
- salt, pepper to taste
- vegetable oil 2-3 tbsp. spoons
Preparation
Chop the cabbage into as thin slices as possible.
Sprinkle the shredded cabbage with salt and knead it thoroughly with your hands, then leave it for 10-15 minutes so that it releases the juice and becomes softer.
Peel and coarsely chop the onion. Place it in the blender bowl.
Chop the onion as finely as possible. You can also chop the onion by hand, but using a blender will make the job much less frustrating.
Add chopped onion to cabbage and stir. Then add herbs, pepper and egg.
Add wheat flour and stir until smooth.
Use your hands to form balls of minced cabbage, then slightly flatten them and place them in a frying pan with heated oil.
Fry the cabbage cutlets until golden brown on both sides. If you want to make the cutlets even more tender, place them in a small saucepan, add 1-1.5 cm of water and let simmer for 5-7 minutes.
Serve the dish hot, topped with sour cream, herbs or some spicy sauce.
Coarsely chop the cabbage and boil in salted water until soft, but not completely soft. Young cabbage is cooked for literally 3 minutes. While the cabbage is cooking, finely chop the onion and fry it until light(!) golden. Don't overcook it, just softness and a slight change in color is enough. However, you don’t have to fry the onion, but simply, like cabbage, chop it coarsely and boil it together with the latter, then chop it finely.
Place the boiled cabbage in a colander and let drain thoroughly. Press it with your hand - the water doesn’t flow? So everything is fine. Place on a board and finely chop. The more water remains in the cabbage, the more flour it will require, and this will not affect the taste for the better.
Peel and core the apple and grate it. Then three cheeses.
Break the egg into a bowl and lightly beat it with a fork. Add cabbage, grated apple, cheese, onion, flour, salt and pepper. Don’t forget that the cheese is already salted and you need less salt than you usually add to any minced meat.
Mix everything well and form cutlets with wet hands. Place them in a hot frying pan with a small amount of vegetable oil. Fry for about 3-4 minutes on each side, covered, over low heat.
