No matter what kind of cabbage you use to make cutlets, the result will always please you.
Cutlets are not only tasty, but also incredibly juicy.
In addition, cabbage is also very useful: it strengthens the immune system and reduces cholesterol.
Lenten Cabbage Cutlets - Basic Cooking Principles
Having cabbage, a minimum set of vegetables and other ingredients, you can make delicious cabbage meatballs with lean meat.
Cabbage for meatballs used both raw and after heat treatment. Minced cabbage varieties, such as Peking and broccoli, are made from raw vegetables, because after heat treatment they turn into porridge. Old cabbage is better to pre-lightly boil.
To make the cutlets also nourishing, they add boiled rice, millet or boiled legumes.
In the cabbage minced add semolina or soaked in milk loaf. Thoroughly knead minced, of course, salted it and seasoned with spices. For aroma, you can add dried or fresh herbs and garlic.
Oblong cutlets are made of the resulting mass and fried in hot oil. If you want the dish to be low-calorie, bake the chops in the oven.
Recipe 1. Lean cabbage cutlets from broccoli
Ingredients
400 g broccoli florets without a thick stem;
spice;
50 g breadcrumbs;
60 ml of vegetable oil;
5 potatoes;
40 g of flour.
Method of preparation
1. Peel the potatoes and boil until soft. Drain the broth and cool the vegetable.
2. Broccoli disassemble into small inflorescences and fry them in vegetable oil until cooked.
3. In a blender capacity, place boiled potatoes, broccoli and saute everything to a puree state. Add flour to this mixture and season with all spices. Knead well. 4. Breadcrumbs pour into the plate. With wet hands, take a little cabbage mass and form round patties from it. Roll them in breadcrumbs.
5. Put the patties in a frying pan with hot oil and fry on both sides until appetizing crust. Serve the chops with sour cream or ketchup.
Recipe 2. Lenten cabbage cutlets from Brussels sprouts
Ingredients
560 g of potatoes;
300 g canned tomatoes;
200 g of Brussels sprouts;
oregano;
two cloves of garlic;
salt;
red onion;
ground black pepper;
30 ml of olive oil;
bread crumbs;
butter.
Method of preparation
1. Peeled potatoes and Brussels sprouts, boil until cooked over medium heat. Potato tubers and cabbage mash tolkushkoy to the state of mashed potatoes separately.
2. Mix the vegetables in a deep bowl, add a little flour, salt and pepper. Stir the mince thoroughly with your hands until smooth.
3. Flush your hands with flour and form small balls of minced vegetables. Bread them in bread crumbs, put on a cutting board and put in the refrigerator.
4. Peel and chop the onion and garlic. In a small saucepan, saute the vegetables in olive oil until lightly browned. Then add canned tomatoes and season with salt, oregano and pepper. Bring to a boil and cook for about five minutes.
5. Remove the cutlets from the refrigerator and fry them on both sides until golden brown in butter. Transfer the finished burgers to a wide dish. Before serving, pour them warm sauce.
Recipe 3. Lenten cabbage cutlets from sauerkraut with mushrooms
Ingredients
two glasses of boiled pearl barley;
kitchen salt;
a glass of fried mushrooms;
black pepper;
a glass of sauerkraut;
flour;
bulb;
30 grams of corn starch;
carrot;
50 ml of sunflower oil.
Method of preparation 1. Peel the onion and carrot. Shred onion finely. Coarse grated carrots. Pass the vegetables in hot oil until golden brown.
2. Now add pre-fried mushrooms to vegetables, mix and fry everything together in just a minute. Make space in the center and put sauerkraut into it, squeeze it well. Fry everything together for a couple of minutes. Then pour in two spoons of boiling water, twist the fire and simmer, cover with a lid, 20 minutes. Pepper, salt and turn off the fire. Cool the vegetables completely.
3. Put boiled pearl barley into the bowl of the blender and add fried vegetables and mushrooms. Grind everything in a pulsating mode, but not to the state of mashed potatoes.
4. Add the starch to the mince and knead well. Form round patties with wet hands and sand them in flour. Fry the patties in vegetable oil until golden brown. Put the finished burgers on a plate covered with a napkin to get rid of excess fat. Serve the burgers with fresh vegetables and tomato sauce.
Recipe 4. Lean Cabbage Cutlets
Ingredients
a small cabbage head;
flour;
large carrot;
salt;
two bulbs;
five boiled potatoes;
coriander;
fresh tomato;
dried basil;
100 ml of sunflower oil;
black pepper;
bunch of parsley.
Method of preparation
1. Peel the potatoes and boil until soft. Drain broth and completely cool the vegetable. Peel and grate the carrots. Finely chop the peeled onion. Wash the Peking cabbage, cut off the stalk and disassemble the head into separate leaves.
2. Boil water in a saucepan, lightly salt it, and blanch in boiling water Peking cabbage leaves for two minutes. Then fold to a colander and rinse under running cold water. Leave the cabbage in a colander to glass the water.
3. Warm potatoes, coarsely rub. Heat oil in a pan. Put the onion in it and fry until transparent. Then add carrot chips and cook for another five minutes. Add chopped tomato to vegetables, stir and simmer for another three minutes. 4. Finely chop the boiled cabbage. Put it in a deep dish, add to it boiled potatoes, finely chopped greens and vegetable frying. Stir, add a little flour, salt and season with spices. Knead the mince thoroughly with a spoon. It should be a viscous mass.
5. Pour flour on the board. With wet hands, take a little vegetable mass and make an oval cutlet out of it. Roll in flour. In this way, form the patties until the mince is over.
6. Fry the patties in vegetable oil until golden brown on both sides. Serve the patties with a creamy-garlic sauce.
Recipe 5. Lenten cabbage cutlets with bread
Ingredients
500 g white cabbage;
90 ml of sunflower oil;
bulb;
black pepper;
200 g white loaf;
salt;
100 ml of hot water;
80 g of flour.
Method of preparation
1. Finely chop the cabbage and chop it in a blender into the stuffing. If you use an elderly cabbage, fill it with boiling water and boil for two minutes. Then drain it in a colander and cool.
2. Cut the loaf into small pieces and cover the bread with hot water. Cool and chop in a blender.
3. Peel the bulb and finely chop it. Fry the onions in hot sunflower oil until golden brown and cool.
4. Connect the cabbage with loaf and onion roast. Season with salt and pepper. Add the flour in the mince and stir until a viscous cabbage mass is obtained.
5. Blind with wet hands from the mass of oval cutlets, roll them in flour and fry until golden brown in vegetable oil. Serve the meatballs with lean mayonnaise.
Recipe 6. Lenten cabbage cutlets with millet
Ingredients
200 g of millet;
vegetable oil;
drinking water;
breadcrumbs;
small pod of Bulgarian pepper;
ground black pepper;
150 g white cabbage;
salt;
large onion;
greenery for decoration. Method of preparation
1. Boil the millet until ready, following the instructions on the package, and cool completely.
2. Peel the bulb, cut the stem of the pepper and clean the seeds. Cabbage cut into pieces. Mince all the vegetables through a meat grinder. Squeeze the vegetable mince and drain the liquid.
3. Mix chilled millet with vegetable minced meat, salt and pepper. Mix everything well.
4. Make the cutlets out of the resulting mass, pressing it lightly to make them dense. Each roll in breadcrumbs and spread in a frying pan with preheated vegetable oil. Fry the patties on both sides until golden brown. Then cover with a lid and simmer for about five minutes. Decorate with greens before serving.
Recipe 7. Lenten cauliflower cutlets
Ingredients
half a cup of oatmeal;
sunflower oil;
half a kilo of cauliflower;
allspice;
two bulbs;
half a cup of breadcrumbs;
60 g wheat flour.
Method of preparation
1. Disassemble the cauliflower into florets and boil it in lightly salted water for five minutes. Drain and cool the vegetable slightly.
2. Oatmeal pour into a deep plate and pour boiling water over them, stir and infuse them for ten minutes.
3. Finely chop the peeled onions. Cauliflower also finely crumble.
4. In a deep bowl, mix the chopped cabbage with onions. Add oatmeal, flour, pepper and salt. Mix everything well. If necessary, add more flour.
5. Form oval-shaped patties with wet hands and roll them in breadcrumbs. Fry the patties in hot oil until an appetizing crust.
Recipe 8. Lenten cabbage cutlets with lentils
Ingredients
200 grams of lentils;
breadcrumbs;
two small carrots;
black pepper;
two bulbs;
salt;
sunflower oil; 100 g white cabbage;
100 g of flour.
Method of preparation
1. Boil lentils until soft, adhering to the recommendations on the package.
2. Peel the peeled onions into cubes. Peel and grate the carrots. Put the onion in the pan with the heated oil and fry it until transparent. Then add grated carrots and continue to fry until soft.
3. Now add the chopped cabbage, salt, pepper and simmer until soft.
4. Add roasted vegetables to lentils and chop everything to a state of mashed potatoes with an immersion blender. Add a spoonful of butter, flour and knead well.
5. Form oval cutlets from the resulting mass, breaded them in breadcrumbs and fry until golden brown on both sides. Serve the chops with vegetable salad.
Lenten Cabbage Cutlets - Tips and Tricks
- If you doubt that the cutlets will not fall apart when frying, add flour to the mince.
- Old cabbage is better to boil beforehand.
- Cutlets can be served with ketchup, tomato sauce or mayonnaise.
- For cooking broccoli cabbage, do not use hard stems.
- Serve porridge or steamed vegetables as a side dish.
