Cabbage can be pickled, stewed, used in salads or as a side dish. Cutlets with cabbage are a tasty, quick and very simple dish. It can even be called dietary if you choose oven baking as the cooking method.
Let's take a look at the most famous cooking recipes. In this selection, every gourmet will find a suitable dish for themselves.
A delicious recipe for classic cabbage cutlets
We will prepare the cutlets according to the generally accepted recipe. This is the most basic and quickest recipe I have found.
Ingredients:
- fresh cabbage, preferably young – 1 kg;
- flour – 250 g;
- eggs – 2 pcs.;
- salt – ½ tsp;
- vegetable oil.
Cooking process
Clean the vegetable from damaged leaves. Now let's chop it up. For this recipe, you do not need to boil the cabbage, you just need to pour boiling water over it to soften it.
Remember, the cabbage should not be boiled, it should become soft.
Take a large cup, put well-wrung cabbage in it and add a glass of flour. Mix everything very thoroughly, beat in the eggs. At this stage, be sure to add salt. Mix very thoroughly to obtain a homogeneous consistency. Pour vegetable or olive oil into a frying pan and heat well. Spread the cabbage dough with a tablespoon, or, of course, with your hands, as convenient for you.
Fry over low heat for a few minutes on each side to achieve a beautiful golden brown crust. After frying, reduce the heat, cover with a lid and simmer a little more until fully cooked.
Serve with sour cream or other milk sauce. To prepare sour cream sauce, add spicy salt and 10 grams of grated cheese.
Try it, it's really delicious!
How to cook vegetable cabbage-carrot cutlets - a simple step-by-step recipe
Cabbage and carrots complement each other perfectly, and if you make cutlets from these vegetables, you won’t be able to keep your ears off them. Moreover, they are prepared quite simply.
Ingredients:
- Raw cabbage - 600 gr.
- Carrots - 150 gr.
- Semolina - 100 gr.
- Salt to your taste.
As you can see, the composition is very poor, but if you wish, you can brighten it up, for example, with garlic, onions or meat.
Preparation.
Wash the carrots and cabbage thoroughly and cut them into pieces so that it is convenient to further grind them in a blender.
Next, the vegetables need to be pureed. We do this in two stages. First, beat everything in a blender bowl, and then in a deep bowl using a submersible. Add semolina and salt to taste to the resulting mass.
Make balls from minced vegetables, roll them in semolina and press with your palm to form cutlets.
Heat a small amount of vegetable oil in a frying pan and fry the cutlets. Fry under a closed lid and over medium heat until cooked.
Step-by-step recipe for cabbage cutlets made from raw cabbage from Yulia Vysotskaya
Vegetable dishes are considered healthy. Don't think that they can't be prepared in a way that everyone will like. Quite the contrary, the recipe for cabbage cutlets from Yulia Vysotskaya is very simple, you can easily repeat it. The main thing is to follow the recipe completely.
Ingredients:
- fresh white or young cabbage – 1 kg;
- cream – 125 g (can be replaced with water or broth);
- semolina – 125 g;
- egg yolks – 2 pcs.;
- unrefined vegetable oil – 2 tbsp;
- breading (can be replaced with flour);
- salt.
Cooking process
We clean fresh cabbage from excess leaves and chop it in any convenient way. Then chop it into smaller pieces. Pour oil into a cauldron or saucepan with a thick bottom, then lay out the prepared product. Now add the cream, you can replace it with milk or broth.
We wait until everything boils, cover with a lid to simmer. Cook for 25 minutes over low heat, be sure to stir so it doesn’t burn. Afterwards, pour the semolina into it, mix, and let it simmer for about five minutes. Remove from the stove and be sure to add salt. When everything has cooled down, add the eggs and knead the dough.
For complex breading, you can combine eggs, crackers (flour), for a simpler one, only flour (crumbs). You can use corn flour - the color is bright and rich.
Since we use egg yolks to prepare the cutlets in this recipe, we will bread them in the remaining whites and corn flour. We form them, first dip them into the beaten egg whites, then into the breading. Fry in a well-heated frying pan, add oil, either olive or vegetable. To be ready, fry for 2-3 minutes on each side.
Place the finished product on a napkin to remove excess oil. Serve with sour cream or any milk sauce.
Try it, cook it, you will definitely like it!
Recipe for juicy cabbage cutlets on semolina with sauce
We will cook it in sour cream and tomato sauce, which makes the cabbage cutlets very juicy and ideal for serving with any side dish.
Ingredients:
- Fresh cabbage - 1 kg.
- 1 tbsp flour,
- 2 eggs,
- 0.5 tsp salt for the cabbage and the same for the sauce,
- 0.5 tsp ground pepper,
- Any seasoning to taste
- 0.5 l. water or broth
- 1 tbsp sour cream,
- 4 tbsp. tomato paste,
- 1 tsp sugar.
Step-by-step preparation.
Grind a kilogram of cabbage and put it in the microwave for five minutes until it becomes soft. Just make sure that the container it will be in is suitable for this. If there is no such thing, then you can simply pour boiling water over the cabbage for the same time, and then drain the water.
We send eggs to it, just make sure it cools down, otherwise they will cook there. Salt and pepper to taste. You can add your favorite seasonings. Mix well, it is best to do this with your hands, lightly kneading the cabbage so that it releases the juice. Add a glass of flour and mix everything again.
We form oval-shaped cutlets from the cabbage dough and place them in a pre-greased baking dish. It should not have low sides, since we will be pouring the sauce into it. Place in the oven at 200 degrees for 15 minutes until golden and crusty.
While they are cooking, prepare the sauce. In a bowl, mix one spoon of sour cream of any fat content with 4 spoons of tomato paste. Fill everything with meat broth or regular boiled water and throw in a pinch of salt.
If your balls are already covered with a crust, then remove them from the oven and pour the sauce over them. Bake again for another twenty minutes.
That's all you can serve to the table. It turns out very soft and not crunchy, and its taste is simply indescribable. So be sure to try making cabbage cutlets using this recipe.
Cabbage and oatmeal cutlets for diabetics
For any disease, including diabetes, a person must follow nutritional rules. This is not easy at first glance, but the recipe for delicious cabbage cutlets and oatmeal says otherwise.
Ingredients:
- fresh cabbage – 500 g;
- onion – 150 g;
- peeled carrots – 100 g;
- oat flakes – 120 g;
- garlic seasoning – 2 tsp;
- premium flour – 200 g;
- curry – 1 tsp;
- turmeric – 1 tsp;
- ground paprika – 1 tsp;
- salt, pepper to taste;
- bay leaf – 2 pcs.;
- a wide variety of greens;
- oil for frying.
Cooking process
We clean the cabbage from unnecessary dark leaves. Cut into fairly large pieces, cook with the addition of bay leaves, and cook for only five minutes.
For cooking, under no circumstances should you ever use products that show signs of rotting, have an uncharacteristic odor or a changed color. Be careful and attentive!
Chop the peeled onions as much as possible, grate the carrots and simmer everything in oil until completely cooked. Brew oatmeal for about ten minutes, until characteristic swelling occurs. Drain the water, carefully, so as not to burn yourself, be sure to squeeze it hard. Add stewed onions with carrots and brewed flakes there.
Now add all the seasonings: curry, paprika, turmeric, salt, pepper, garlic dressing and finely chopped herbs. Grind: you can grind it through a meat grinder, or you can use an immersion blender. Having reached a puree state, add 200 g. flour. The dough is ready.
Fry in a well-heated frying pan in a small amount of vegetable oil. Spread with a spoon; a tablespoon will do just fine. Initially, simmer under the lid for several minutes, and then remove the lid and fry until beautifully crusted.
Cooked cutlets can be eaten both hot and cold.
Ingredients
- 1 fork white cabbage (1.2 kilograms);
- 1 large carrot;
- 1 large onion;
- 5 tablespoons butter;
- 4-5 tablespoons of refined vegetable oil;
- 4 laurel leaves;
- 230 grams of semolina;
- 2 eggs;
- 2 teaspoons salt;
- 2 pinches of black pepper.
Necessary utensils and equipment:
- grater;
- oven;
- knife;
- Bowl;
- pan;
- plate;
- silicone brush;
- cutting board.
White cabbage cutlets with semolina and egg
In the next recipe we add semolina. It will make cabbage cutlets tender and airy. Even children will appreciate and love this dish.
Ingredients:
- white cabbage – 700 g;
- chicken eggs – 2 pcs.;
- onion can be white, or onion – 1 pc.;
- semolina – 50 g;
- butter – 50 g;
- dill - several sprigs;
- seasonings
Cooking process
Remove the top leaves from the white cabbage, chop finely and cook for about ten minutes until tender. Carefully drain the water and squeeze well.
It is very important to squeeze out the cooked cabbage as much as possible, otherwise excess moisture will not allow you to create the correct shape. This minced meat will burn during frying.
Finely chop the peeled onion and fry it in a frying pan with butter. Place the prepared onion there, break the eggs and mix well. Gradually add semolina, finely chopped herbs, salt and pepper. Now you need to knead everything thoroughly and leave for 10 minutes until the semolina swells.
Let's form small cutlets, you need to be careful here, they must keep their shape, otherwise they will spread when frying. Fry in a heated frying pan until golden brown. This will take approximately five minutes for each side. Cover with a lid and let steam for a few minutes.
Vegetable cutlets with the addition of semolina are ready, the result is amazing, they turn out very tender and tasty. They should be served hot. I tried them cooled down and they acquired a more pronounced taste. I really liked it, try it.
Experiment, enjoy the result!
Recipe
Recipe information
- Type of dish: vegetable cutlets
- Cooking method: cutting, frying
- Servings:5
- 1 hour
Ingredients:
- white cabbage – 280 g
- chicken egg – 1 pc.
- butter – 3 tbsp. l
- semolina – 4 tbsp. l
- salt – 1 tsp
- ground black pepper – ¼ tsp
for breading:
- breadcrumbs – 30 g
for frying:
- vegetable oil – 70 ml.
Preparation
Remove any wilted or spoiled leaves from the cabbage and rinse under running water.
Using a sharp knife, chop the cabbage into thin strips about 1-1.5 millimeters thick.
Place the shredded cabbage in a cup, add salt, stir and leave for 15 minutes.
Shake the cabbage well with your hands, carefully squeezing out the juice.
Advice Do not pour out the resulting juice, drink it or prepare a vegetable cocktail - a smoothie, adding a fresh cucumber, half an apple and a large stick of celery to the juice. Blend everything together in a blender until smooth, season with herbs and drink for a boost of energy!
Put the cabbage squeezed out of the juice back into the cup and pour boiling water over it so that the water completely covers the cabbage, leave for 5 minutes. Then drain the water and again carefully squeeze the cabbage out of the water with your hands and put it in a cup.
Add the required amount of semolina to the cup with cabbage and mix.
Melt the butter, cool. Beat the egg into the melted cooled butter and beat with a whisk.
Pour the butter-egg mixture into a cup with cabbage and semolina, add ground black pepper, add salt if necessary, mix well with a spoon and leave for 10 minutes. The consistency should be a thick mass.
Important! If the mixture turns out to be runny, add more semolina.
Divide the cabbage mass into 5 equal parts, about 60-65 grams each. Coat each piece generously in breadcrumbs sprinkled on a small plate. Form oblong cutlets.
Tip: To quickly and easily bread cutlets with a minimum amount of breadcrumbs, you can use a plastic bag instead of a plate. Pour a couple of tablespoons of breadcrumbs into it. Place one or two cutlets into the bag and shake gently. A couple of movements and the cutlets are evenly breaded.
Heat vegetable oil in a deep frying pan and fry the formed cutlets on both sides over low heat until browned. The fluffier the cake, the lower the heat and the longer the cooking time.
Important! When placing cutlets in a frying pan, leave free space between them.
Place the finished cabbage cutlets on a dish, serve and start tasting. Bon appetit!
Author : Lorchen (Umarova Larissa).
If you don't like frying cutlets in oil, you can bake them in the oven! Before starting to cook the cutlets, preheat the oven to 180 degrees. Place the formed and breaded cutlets on a baking sheet at a short distance from each other. Bake until done, about 40 minutes. If desired, the cutlets can be turned over to the other side. Baked cutlets will be no less tasty!
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A few lines about sauces
The best sauce for cabbage cutlets is sour cream! You can add a clove of garlic or a bunch of chopped dill, your favorite spices and even curry to it. Everything will be delicious.
Try mixing sour cream with an equal amount of ketchup or homemade tomato sauce and discover a new and unusual combination!
At the post
Cabbage cutlets, like other vegetable cutlets, are especially relevant during Lent, when it is necessary to diversify the table and prepare food taking into account strict restrictions.
The egg and melted butter will have to be replaced in the recipe with approved products. The simplest replacement option is refined vegetable oil, onions and boiled potatoes.
For the Lenten recipe, cabbage can be prepared in the same way as in the main recipe. Fry finely chopped onion in a small amount of vegetable oil. Mash the boiled potatoes and mix first with the fried onions, and then with the rest of the ingredients. When forming, the lean cutlets will not fall apart and will turn out just as neat and beautiful. You can fry or bake them in the same way as regular cabbage cutlets, to which an egg is added.
The most delicious lean cauliflower cutlets in the oven
It seems that everything has already been prepared from cauliflower. We fry it, boil it, bake it, but cutlets with this vegetable are a new, quite interesting version of the recipe. The main thing is that it is suitable for everyone, since it can be fried in a frying pan or baked in the oven.
Ingredients:
- cauliflower – 1 medium head;
- chicken egg – 2 pcs.;
- sour cream 15% – 100 g;
- breading – 60 g;
- grated cheese, ideally Parmesan – 100 g;
- oregano, if you like.
Cooking process
Divide the cauliflower into the smallest inflorescences and boil them until fully cooked. Cool, grind until smooth, add salt. Mix well, beat in the eggs.
Add oregano (optional), Parmesan cheese, sour cream, breading. We bring it to a state of homogeneity, it is better if you do it with your hands.
Place the pasted semi-finished products on a baking sheet and bake in the oven at 200 degrees. Cooking time is approximately 25-30 minutes, no more. It is important not to overdry here.
Which cabbage to choose
The aromas of vegetable cutlets sizzling in a frying pan begin to hover in our homes with the appearance of the first early cabbage on the shelves of stores and markets. Young cabbage is the most suitable for tender and tasty cutlets. And it takes absolutely no time to prepare it. It is enough to pour boiling water over the leaves removed from the head of cabbage and drain them in a colander or shake them well. This is quite enough for the tender greenish leaves to not only become pliable in molding, but also partially cook.
But I want these cutlets all year round. And winter varieties of white cabbage do not differ in the tenderness of their leaves . But this does not mean that there is no way out! Additional heat treatment and kneading solve this issue .
Cauliflower or broccoli cutlets are quite popular! You can also buy it all year round, and cutlets made from it will taste even brighter. Pre-treatment is the same as for white cabbage: divide into inflorescences and blanch. In summer, a couple of minutes is enough; in autumn, it will take twice as long.
It makes no sense to use only Chinese cabbage; it is good in salads and, alas, does not have a bright cabbage taste. It is better to cook from such a vegetable.
The best recipe for cabbage cutlets and minced meat
If you add cabbage to the minced meat, they will become more tender and softer. The minced meat for this recipe can be made from any meat: pork, beef. You can also use poultry for cooking: turkey, or in our case, chicken.
Ingredients:
- chicken fillet – 500 g;
- cottage cheese 9% - 80 g;
- fresh cabbage – 180 g;
- chicken egg – 1 pc.;
- dill;
- garlic;
- salt pepper.
How to cook
We prepare the meat grinder for work. For minced meat, chop chicken and vegetables. Grind all the ingredients. Add finely grated garlic and finely chopped herbs there. Add seasonings to taste. Then add cottage cheese, egg, mix very thoroughly.
We form cutlets from this minced meat with our hands dipped in water. Line a baking tray with baking paper and place the pieces on it.
Bake in a preheated oven at 180 degrees for 40 minutes. Cooking time may vary due to oven technology.
It turns out to be a very tasty, light dish. Cook with pleasure.
