How to cook cabbage cutlets quickly and tasty: recipes

The benefits of cabbage as an invaluable source of fiber are undeniable. This explains the popularity of cabbage dishes. In addition, they are low-calorie, healthy and economical.

Among the wide variety of cabbage delicacies, cutlets have always stood out, suitable both as an independent dish and a side dish. They are included in vegetarian, children's and dietary menus, can diversify the family diet, and are prepared very simply.

Cabbage cutlets, prepared from a minimal set of ingredients, turn out not only very tasty, but also thanks to the vitamins contained in cabbage. They go well with regular sour cream or tomato, as well as with some meat dish.

The most delicious cabbage cutlets - photo recipe step by step

Cabbage cutlets are an excellent option for a light lunch or dinner. Perhaps to many they do not seem appetizing and tasty enough, however, after trying to cook this dish at least once, you will completely change your opinion about it.

Your rating: (
9 ratings, average: 3.56 out of 5)
Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Cauliflower cutlets recipe

Hearty cutlets with a delicious crust can be prepared without any meat at all. This dish flies off the table in the blink of an eye.

Required ingredients:

• cauliflower forks;
• 2 cold eggs;
• 0.1 kg cheese;
• 1 onion;
• 100 g flour;
• salt, pepper, dill, breadcrumbs.

Steps for preparing delicious cauliflower cutlets:

1. We wash our central ingredient, cut off the hard part of the head of cabbage with a knife, divide it into inflorescences and put it in a bowl.
2. Throw the inflorescences into boiling water and cook after boiling again for about 8 minutes.
3. Catch the cooked cabbage pieces with a slotted spoon and leave to cool.
4. Puree the cooled cabbage in a blender and set aside again.
5. Cut the peeled onion into small squares.
6. Wash and chop the dill.
7. Grate the cheese on the coarse side of a grater.
8. Combine cabbage puree with onions, herbs and cheese, beat in eggs, add salt, pepper, add spices to taste, then mix everything until smooth.
9. Add flour and mix thoroughly again.
10. Heat oil in a frying pan.
11. We wet our hands with water, form round cakes, roll them in breadcrumbs and place them in a frying pan.
12. Fry the cabbage cutlets until golden brown, then turn them over with a wooden spatula.

Lenten cutlets from Yu. Vysotskaya with cabbage

If Lent is approaching or you are on a diet, a recipe from Yulia Vysotskaya will just help you. Potatoes, carrots, oatmeal, herbs and seasonings with cabbage, combined just a bomb! In a good way!

My kids love them very much, despite the fact that there is no meat in them. We girls in the kitchen can create real masterpieces, original dishes, in no way inferior to the food in restaurants. The main rule is to take quality products, the right recipe and a good mood.

Ingredients:

• Cabbage - 200 g
• Carrots - 1 pc.
• Boiled potatoes - 1 piece
• Onion - 1 pc.
• Rolled oats flakes - 3 tbsp
• Garlic - 2 cloves
• Cumin - 1/2 tsp
• Parsley - 3 sprigs
• Vegetable oil - 30 ml
• Breadcrumbs - 4 tbsp. l
• Salt - to taste
• Ground black pepper - to taste

Subsequence:

We clean the cabbage from the top leaves. Cut into medium pieces. Then put them in boiled water and cook for five minutes. Be sure to salt the liquid to taste. Drain the water through a colander and sprinkle the vegetable with caraway seeds.

Transfer to a blender and grind.

Peel the carrots with a vegetable peeler and remove the peels from the onions. Grind the orange vegetable on a fine grater, and finely chop the onion. Place in a frying pan and fry the onion in sunflower oil until golden brown.

Grate the potatoes. Peel the garlic and squeeze it through a press. Wash the parsley and finely chop it with a knife. Combine everything in a bowl, adding flakes and spices.

Mix everything thoroughly so that the oatmeal swells, leave the mixture for 10 minutes.

Pour oil into a frying pan, roll the formed cutlets in breadcrumbs and fry on both sides over medium heat. Happy discoveries!

How to cook cabbage cutlets with minced meat

This recipe is a real lifesaver if there is critically little minced meat for the cutlets. By adding cabbage to it, you will get high-quality cutlets.

Required ingredients:

• 0.5 kg cabbage;
• 0.3 kg minced meat;
• 1 egg;
• 100 g flour;
• 50 g semolina;
• 100 ml milk;
• salt, pepper, spices.

Stages of cooking cabbage and meat cutlets:

1. Shred the cabbage as finely as possible;
2. After adding a little salt, fry the minced meat in oil;
3. After filling the cabbage with milk, simmer it in a thick-walled frying pan until half cooked.
4. After the milk boils, add semolina, stirring continuously, and boil for about a quarter of an hour.
5. Let the cabbage mass cool, then combine it with the minced meat and beat in the egg. After mixing, wait until our unusual minced meat has completely cooled down.
6. Having wetted our hands, we form oval-shaped cakes, bread them in flour and fry them in hot oil. Creamy sauce, sour cream or mayonnaise will be an excellent addition to the original dish.

Cabbage cutlets with peas and onions

• Split peas - 200 g
• White cabbage – 370 gr
• Water – 100 ml
• Salt - 2 tsp
• Curry (powder) - 3 tsp
• Flour - 150 gr
• Bulb
• Breadcrumbs

Preparation:

1. Pre-soak the peas in plenty of water for 10-12 hours.
2. Drain the water and rinse the peas thoroughly. Add the paper towel-drained peas to the food processor along with the chopped cabbage, water, salt and curry powder and blend thoroughly.
3. Grind for a few minutes until minced. Add all the wheat flour and finely chopped onion, mix everything.
4. Heat a frying pan and pour a little oil into it. Place a plate with sprinkled breadcrumbs nearby.
5. Scoop the cabbage mass with your hand, form a tight patty, roll in breadcrumbs and fry in a hot frying pan in a large amount of oil until a thick golden crust appears on both sides.

Cabbage and chicken cutlets

Despite such an unusual combination of products, the result will surprise you with its pleasant taste and satiety. And by showing a little initiative and stewing the finished cutlets in tomato, you will add juiciness to them.

Required ingredients:

• 0.2 kg cabbage;
• 0.2 kg chicken fillet;
• 1 cold egg;
• 3 garlic cloves;
• salt, pepper, curry.

Procedure for preparing cabbage and chicken cutlets:

1. Remove the top cabbage leaves, grate the required amount of cabbage or pass through a blender.
2. Separate the meat from the bones and skin, pass it through a meat grinder or blender. The ratio of cabbage to meat should be approximately 2:1.
3. Combine the minced meat with cabbage puree, beat in the egg, mix by hand, adding chopped garlic, spices and salt. Mix again by hand and beat the minced meat. The mass will look runny, but the finished cutlets will hold their shape perfectly.
4. With wet hands, form round cakes, place them in hot oil, and fry on both sides.
5. When a golden brown crust appears, reduce the flame as much as possible, pour in a little boiling water or meat broth, and simmer for about a quarter of an hour. It is allowed to add spices and bay leaves to the broth.
6. An excellent side dish for these cutlets is rice and homemade pickles.

Recipe for cabbage and cheese cutlets

The most banal hard cheese will help add piquancy to cabbage cutlets.

Required ingredients:

• 1 small cabbage fork;
• 100 ml sour cream;
• 50 g cheese;
• 2 cold eggs;
• 50 g flour.

Stages of cooking cabbage cutlets with added cheese:

1. Shred the cabbage as thinly as possible, fry it for a couple of minutes in hot oil, then add sour cream and continue to simmer until soft, seasoning with salt and pepper. Then remove from heat and let cool.
2. Grate the cheese on a medium-mesh grater.
3. When the cabbage has cooled, beat the eggs into it and add cheese, mix thoroughly.
4. We form cutlets from the resulting mass, bread them in flour and fry them on both sides until golden brown;
5. Serve with sour cream.

The best Lenten cutlets with semolina. Delicious recipe without eggs

For those who are fasting, I suggest trying cabbage cutlets without eggs. They will become your lifesaver and the most delicious dish in your diet during fasting days. And you don’t have to cook them only at this time, because they really turn out very tasty!

We will need:

• cabbage - 1 fork;
• dill - 1 bunch;
• onion - 2 pcs.;
• garlic - 2-3 cloves;
• semolina - 100 g;
• flour - 100 g;
• breadcrumbs - 1.5 cups;
• salt and spices;
• vegetable oil for frying.

Preparation:

1. Cut the cabbage into large slices and boil in boiling water for 7-10 minutes. Then let it cool a little, draining the water into a colander.

2. Now we pass it through a meat grinder along with peeled onions and garlic. Add half a glass of breadcrumbs, semolina, flour, finely chopped dill, salt and spices to the vegetables. Mix everything thoroughly.

3. Pour vegetable oil into a frying pan and place it on the stove to warm up. Meanwhile, we form cutlets with our hands and dip them in the remaining breadcrumbs.

Fry in a frying pan on both sides until cooked.

This dish will make your fast more vibrant and interesting in terms of nutrition!

How to cook delicious sauerkraut cutlets

Don’t believe that you can make juicy, soft and very tasty cutlets from pickled kaput? Then we go to you! For meat eaters, when reading the name, the dish may seem a little strange. However, in the hot season, when it doesn’t bother you to think about the safety of your figure, cabbage cutlets will be just right.

Required ingredients:

• 0.5 kg of sauerkraut;
• 300 g flour;
• 20 g sugar;
• a pinch of soda;
• onion;
• egg;
• salt pepper.

Stages of cooking the best summer cutlets:

1. Finely chop the peeled onion and saute it in hot oil until transparent.
2. Add soda and sugar to the flour sifted through a fine mesh sieve. Mix everything thoroughly.
3. Combine flour with cabbage, add salt and pepper, after mixing add fried onion and egg, if desired, you can enrich the taste with finely chopped herbs.
4. We form cutlets from minced cabbage, bread them in flour, and send them to fry over low heat.
5. Serve with sour cream as an addition to any side dish.

Cabbage cutlets with minced meat

Ingredients

• Cabbage – 400 g
• Minced meat – 400 g
• Onion – 1 head
• Chicken egg – 1 pc.
• Salt – 1.5 tsp.
• Pepper – 0.5 tsp
• Dry garlic – 1 tsp.
• Coriander (optional) - 0.5 tsp.
• Breadcrumbs - 1 tbsp. l.
• Flour for breading
• Vegetable oil for frying

How to cook

1. First, prepare the minced meat and pass pieces of meat and cabbage through a meat grinder. Add salt, ground pepper and 1 egg to the minced meat.
2. Chop the onion as finely as possible. We send the third part of it into minced meat, and fry the rest in a frying pan with oil until transparent. And then we also send it into minced meat. Sprinkle the minced meat with ground garlic and, if desired, ground coriander. Mix the mass well.
3. After stirring, we see that the mass has become a little liquid, so add 1 tablespoon of breadcrumbs. Because after the minced meat was salted, the cabbage gave juice, and the onions and vegetable oil also added a little liquid. And the crackers will absorb excess moisture and the minced meat will result in the desired consistency.
4. We take some of the minced meat in our hands and, throwing it from hand to hand, form cutlets. In this way they become even denser.
5. Dip the semi-finished products in flour, shake off the excess, and then transfer them to a frying pan with heated vegetable oil. Fry the cutlets on both sides until golden brown. Then put the fried ones back into the frying pan, add 0.5 cups of water, cover with a lid and simmer for another 15 minutes over medium heat.
6. The finished cutlets with cabbage and minced meat turned out to be very tender, they simply melt in your mouth, and they turned out very tasty.

Lenten dietary cabbage cutlets with carrots

The decision to give up meat dishes during Lent is usually affected by the meagerness of the daily menu. You can diversify it with cabbage and carrot cutlets. The egg in the recipe is present as a binding element; if desired, it can be replaced with 1 potato.

Required ingredients:

• 0.3 kg cabbage;
• 1 large carrot;
• 1 cold egg;
• 170 g flour;
• salt pepper.

The procedure for preparing the most dietary cutlets:

1. Finely chop the cabbage.
2. We grate the washed and peeled carrots on the small cells of a grater.
3. Lightly sauté the vegetables. In their raw form, they are not suitable for making cutlets. To do this, heat a tablespoon of oil in a frying pan and place the prepared cabbage and carrots on it. The total roasting time is about 10 minutes. Transfer the softened vegetables to a deep bowl.
4. In order for the cutlets to keep their shape normally, they need a binder; an egg and flour will handle this role. Beat the egg into the vegetables, add 100 g of flour, season with spices and salt, and knead thoroughly.
5. Now our minced vegetables are ready to form cutlets. We form the cakes with wet hands, then bread them in the remaining flour and fry them on both sides.

Spicy cabbage cutlets with carrots and potatoes

Do you like to add spices to your dishes? An excellent option for cabbage is cumin. Take whole seeds. Pound in a mortar. The recipe is also interesting using vegetables. For taste, boiled potatoes and carrots are added to the minced meat.

You will need:

• cabbage leaves – 300 g;
• onion – 1 head;
• small oat flakes - 4 tbsp. l.;
• cumin - half a teaspoon;
• boiled carrots – 1 pc.;
• boiled potatoes – 1 pc.;
• breading - 4 tbsp. l.;
• oil, salt, pepper.

Step-by-step preparation:

1. Chop the white cabbage leaves into smaller pieces. Place in a colander. Scald with boiling water. Let cool. Remove the liquid and squeeze out the cut.
2. Peel the boiled potatoes and carrots. Grind through a grater.
3. Finely chop the onion or grate through a grater.
4. Mix chopped vegetables.
5. Add ground cumin and oatmeal. Salt and pepper. Stir.
6. Make small lumps. Bread in breadcrumbs.
7. Heat vegetable oil in a frying pan. Place semi-finished products on a hot frying pan. As soon as a golden brown crust appears on the bottom, turn it over. Fry for another 3-4 minutes. To remove excess fat, pat the finished cutlets dry with paper towels.

Cabbage cutlets in the oven

This dish should appeal to all lovers of dietary and vegetarian food. Because the result is tasty, absolutely non-greasy and very healthy.

Required ingredients:

• 1 kg cabbage;
• 200 ml milk;
• 50 g butter;
• 100 g semolina;
• 3 eggs;
• salt, pepper, coriander, breading.

Stages of preparing rosy and delicious cutlets without meat:

1. Remove the cabbage leaves from the fork, wash them well and place them in a saucepan.
2. Boil cabbage leaves in salted water for about 10 minutes. When using a young vegetable, this cooking stage can be omitted.
3. When the boiled cabbage has cooled, grind it using a blender or by hand chopping.
4. Melt the butter in a thick-walled frying pan, put the cabbage in it, stirring, simmer for 5 minutes, then pour in the milk.
5. When the milk-cabbage mixture begins to boil, add the semolina, stir, turn off the flame and cover everything with a lid.
6. When the resulting mass has cooled and the semolina in it has swelled, add eggs; the white of one of them can be pre-separated for lubrication. Salt and season our minced meat, then mix thoroughly.
7. We form cutlets from it, which should be rolled in breading.
8. Line a baking sheet with wax paper, place the cutlets on it and place them in the oven for about 20 minutes.
9. We take out the cutlets, brush them with protein and put them in the oven again, this time for a quarter of an hour.
10. The finished dish can serve as a side dish, usually served with sour cream or ketchup.

Cabbage cutlets with cheese in the oven (without semolina)

We will need:

• cabbage - 400 g;
• sour cream - 2 tablespoons;
• eggs - 2 pcs.;
• cheese - 50 g;
• fresh dill;
• flour - a couple of tablespoons;
• salt pepper;
• vegetable oil for greasing the baking sheet.

Preparation:

1. Shred the cabbage and place it in boiling water for a few minutes. Then we drain it into a colander and wait until it cools down and the water drains completely.
2. At this time, finely chop the dill and grate the cheese. Place it all in a bowl along with the cooled cabbage. We also add sour cream, eggs and salt with spices. Mix everything. Then add flour, mix again and the mixture for our cutlets is ready.
3. Grease a baking tray with vegetable oil and spoon out the resulting mixture. Use the back of a spoon to give them approximately the same shape. Bake in the oven at 180 degrees for 20-30 minutes. Be guided by your oven.

The cutlets turn out golden and very appetizing, crispy on the outside and juicy on the inside!