I really like vegetable cutlets and all kinds of pancakes. I especially love potato pancakes and zucchini pancakes. The only thing I didn’t like was the carrot cutlets that I made once, and that may be because I was cooking it from raw carrots, but I had to pre-cook them. Someday I’ll definitely try it with boiled carrots. And not so long ago I decided to try making cabbage cutlets, as I had heard a lot of good reviews about this dish. And the first recipe for cabbage cutlets that I adopted was also made from raw cabbage. Although there is a more common option for preparing cabbage cutlets, in which cabbage shredded into large pieces is pre-boiled and then the excess liquid is drained in a colander. I’ll definitely try to make cutlets from boiled cabbage, but for now I’m sharing my impressions and a recipe for chopped cabbage cutlets from raw cabbage.

1. Chop the cabbage as finely as possible (chop finely).

3. Combine cabbage with onion and knead well with your hands so that the cabbage releases its juices. Carefully squeeze the cabbage from the juice and drain the juice.

4. Add 3-4 tablespoons of semolina to the minced cabbage and mix well.

5. Add 1 egg to the minced cabbage one at a time, mix, and if the consistency of the minced meat is too crumbly, then add another egg. If the cabbage was poorly strained and the minced meat turned out to be liquid, then adjust the thickness by adding semolina.

6. Add spices for meat cutlets to the cabbage mince (they go well with cabbage) and add salt to taste, knead the mince again until smooth.

7. Prepare bread crumbs, put a frying pan with vegetable oil on the fire.

8. Wet your hands under the tap with cold water and with wet hands form a cabbage cutlet. Bread it in breadcrumbs and place in a heated frying pan.

9. Fry chopped cabbage cutlets until golden brown.

10. After frying on one side, turn the chopped cabbage cutlet over, lightly fry and reduce the heat to low, cover with a lid and fry over low heat for as long as possible (I kept it for about 5 minutes) so that the cabbage steams. If you like steamed cutlets, you can add a little water at the end of frying and simmer. I didn't add water, I just fried the other side under the lid. The cabbage cutlets turned out juicy, in flavor and appearance they were a bit like meat cutlets, or something in between a meat cutlet and a vegetable ladushka. In this recipe, raw and chopped cabbage was used, but the cutlets were not crispy, the cabbage was steamed perfectly.

11. Serve chopped cabbage cutlets with sour cream. Delicious. Despite the fact that on the same day I also cooked cutlets from minced meat, we also ate cabbage cutlets with pleasure. True, my husband ate it with sour cream only fresh, hot. I finished them cold for breakfast the next day. Therefore, I can’t say that I didn’t like them (although you shouldn’t expect that cabbage ones can replace meat ones - that’s self-deception).

Cutlet recipes

cabbage cutlets

1 hour 30 minutes

40 kcal

5 /5 (1 )

White cabbage cutlets are one of the most affordable, light and at the same time very tasty dishes. Not everyone prefers this dish, but in vain, because they turn out very juicy, aromatic, and if you dip them in breadcrumbs, they will acquire a golden, crispy crust.

Cabbage for cutlets is shredded, chopped, thinly sliced, and passed through a meat grinder. Cabbage cutlets in the oven, cabbage cutlets in a frying pan, steamed cabbage cutlets. There are many options, you can try several of them and choose exactly the recipe that your family will love more and will remain with you as traditional.

Classic cabbage cutlets with egg

Kitchenware:

  • pot;
  • cutting board;
  • pan;
  • shoulder blade;
  • Bowl;
  • colander;
  • the plate is wide;
  • paper towel.

Ingredients

How to choose the right cabbage? After all, she is the “queen” of our recipes! In order for our main ingredient to be truly delicious, you should pay attention to the appearance of the product.

We need a head of cabbage that smells delicious, without obvious flaws, and has dense and elastic leaves. When compressed, it should remain elastic. The weight of the cabbage should be heavy for its size.

Did you know? There should not be any black-brown spots on white cabbage, because this tells us that the product is affected by a fungus. Obviously thick leaves at the base indicate nitrate content. But if too many leaves are cut from the base, this may mean that our “queen” is of advanced age.

Preparation

  1. Finely chop the cabbage.

  2. Place the chopped cabbage in boiling water and after boiling, cook for 7-10 minutes until half cooked. The time depends on the cabbage itself; if it is old, cook a little longer until transparent.

  3. Finely chop the onion and fry in butter until golden brown, stirring often.

  4. Place the cabbage in a colander, let it drain and cool. Squeeze out excess moisture with your hands and transfer to a bowl.

  5. Add fried onions to the cabbage.

  6. Beat in the eggs.

  7. Salt, pepper and mix well.

  8. Add semolina.

  9. Add finely chopped greens. Mix the minced meat well again and let it stand until the semolina swells.

  10. With wet hands, scoop up the minced meat and form into cutlets. If the cutlets form easily and do not fall apart, semolina is enough.

  11. Place the cutlets in a frying pan with well-heated vegetable oil.

  12. Fry on both sides for 5-7 minutes. until golden brown, over low heat. Cover the pan with a lid.

  13. Cover a wide plate with a paper towel to remove excess fat, and place the finished cutlets on it.

Video recipe for classic cabbage cutlets

A visual aid for preparing cabbage cutlets according to the classic recipe.

Incredibly delicious cabbage cutlets WITHOUT A GRAM OF MEAT

Cabbage cutlets. The cutlets turn out incredibly tasty, aromatic, crispy. Just the sight of them makes your mouth water: golden, beautifully shaped, tender, juicy. SUBSCRIBE TO THE CULINARY CHANNEL AND FOLLOW NEW PRODUCTS: https://www.youtube.com/channel/UCh3yCLRgNaVrgSB6rCdQV_g?sub_confirmation=1
****************************
Recipe:
Cabbage – 700 gr.
Eggs – 2 pcs.
Onion – 2 pcs.
Semolina – 4-5 tbsp.
Salt - 1 tsp.
Butter – 30g.
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2017-10-27T16:38:14.000Z

Lenten cabbage cutlets

  • Cooking time: 90 min.
  • Number of servings: 24.

Kitchenware:

  • cutting board;
  • shoulder blade;
  • garlic press;
  • colander;
  • pan;
  • pot;
  • Bowl;
  • grater;
  • wide plate.

Ingredients

Preparation

  1. Finely chop the cabbage. Transfer to a large saucepan.

  2. Pour boiling water over the cabbage.

  3. Cover the pan with a lid and leave for 1 hour.

  4. Cut the onion into thin half rings and fry it until transparent in a heated frying pan with vegetable oil, without frying it.

  5. After time has passed, drain the water from the cabbage using a colander. To make it softer, pour the cabbage into a large frying pan with vegetable oil and simmer under the lid over low heat for 15-20 minutes. Stir, as soon as the excess liquid has evaporated and the cabbage has become soft, remove it from the heat.

  6. Using a coarse grater, grate the potatoes.

  7. Peel the garlic and crush it with a garlic press, adding it to the potatoes.

  8. Add fried onions to the minced meat.

  9. For beauty and taste, add dill.

  10. Add the cabbage in parts, this makes it easier to mix it with the rest of the products.

  11. Add semolina. Add it gradually so that the cabbage cutlets with semolina do not become dry.

  12. Salt and pepper to taste.

  13. Add flour.

  14. Take the minced meat in wet hands and form a cutlet - it holds together and does not fall apart - which means there is enough flour and semolina.

  15. Place the cutlets in a frying pan heated with oil. Fry until golden brown on both sides. It’s better to cover it with a lid, it will be juicier.

All! Ready! It turns out to be a wonderful lean dish that will definitely add variety to your menu.

Video recipe for lean cabbage cutlets

In this video, cooking lean cabbage cutlets will happen right before your eyes.

Lenten Cabbage Cutlets, Very Juicy and Tasty | Lenten Cabbage Cutlets, English Subtitles

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2017-03-08T13:50:30.000Z

Don't like chopping cabbage, it's long and difficult? Then we’ll use a meat grinder and change the recipe a little.

Cabbage cutlets with chicken in a frying pan and in the oven

  • Cooking time: 20-30 min.
  • Number of servings: 15.

Kitchen appliances and utensils:

  • oven;
  • meat grinder;
  • pan;
  • cutting board;
  • Bowl;
  • shoulder blade;
  • wide plate;
  • non-stick cooking mat;
  • culinary brush.

Ingredients

Step-by-step cooking in a frying pan


Step-by-step preparation of white cabbage cutlets in the oven

  1. Prepare minced meat in the same way as for cutlets in a frying pan. Turn on the oven at 180-200° C.
  2. When the cutlets are fried, carefully turn them over with a spatula to form a crust on both sides.

  3. Bake until beautifully crusted.

    4. The dish is ready, you can serve!!! According to my family, cabbage cutlets with meat are the most delicious recipe! It turns out to be a tasty, dietary dish. Well, everyone knows that cabbage is a storehouse of vitamins B, O, H, E, K and U, which is why cabbage is not only allowed, but must be included in the diet.

    Video recipe for cabbage cutlets with meat

    You will see how quick and simple the recipe for cabbage cutlets is in a frying pan.

    Well, very tasty - Cabbage cutlets with white meat!

    Delicious cabbage cutlets with white meat. A simple recipe for cabbage and chicken cutlets. Tender and juicy cabbage and chicken cutlets from Family Kitchen. Diet cutlets.
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    Cabbage cutlets can be served cold or only hot. They can be either a side dish or an independent dish. You can complement their taste by adding sour cream, garlic or tomato sauce. They are suitable for both children and adults. They are also good because they can be prepared either with or without the addition of meat, like. In these recipes, do not skimp on onions, they add juiciness and sweetness. This dish is simple, can be prepared quickly, the ingredients are simple and can always be found in the refrigerator.

    Are you expecting guests or are you so tired after work that you don’t want to cook for a long time? Cabbage cutlets are a delicious quick recipe. You can add mushrooms, apples, grated potatoes, and carrots to these cutlets. You can prepare it using a similar principle. A wonderful idea would be to cook delicious ones. Of the many options for vegetable cutlets, carrot cutlets should be noted; they turn out beautiful and tasty, thanks to the color and sweetness of carrots, as well as beet cutlets, the recipe for which is very simple.

    Try, experiment, create and then even an everyday dinner will become bright and festive! Be sure to share your impressions of such a simple and tasty dish. I’m very interested in whether you and your loved ones liked these cutlets.

Cabbage cutlets are an old recipe in Russian cuisine. They can be prepared as a separate dish, or served as an appetizer or side dish.

Vegetarians and lovers of light, healthy food often prepare delicious cutlets from broccoli, cauliflower, sauerkraut or white cabbage. Cutlets made from minced cabbage are relevant during the period of fasting to add variety to the menu.

Raw cabbage cutlets can be cooked in a frying pan, frying them like meat cutlets, or baked in the oven. The cutlets are airy and have a soft structure. After reading this article, you will learn how to cook cabbage cutlets.

The benefits and harms of cabbage cutlets

In Asia and Europe, this vegetable was previously considered wild, but then it began to be used in cooking and agriculture. Cabbage has been grown in our area since the 17th century. Quite large areas of land are usually allocated for its planting, and for good reason. After all, this vegetable is considered one of the most popular.

The benefits of white cabbage are difficult to underestimate. It contains many vitamins and microelements important for the body. Among them: phosphorus, potassium, calcium, magnesium, sodium. Vitamins: C, B6, B9, E, PP, H, K.

Ascorbic acid, which is found in high concentrations in white cabbage, helps strengthen the immune system. This property is especially useful during the cold season.

Mastering the preparation of such an unusual but satisfying dish is quite simple even for those who have never stood at the stove. The most important thing here is preparing the minced cabbage, for which you can choose one of the following options:

  1. Cabbage, cut into 4 pieces, is boiled in salted water for about 5 minutes, then the water is drained, and the cooled product is ground in a meat grinder.
  2. The fresh vegetable is crushed using a blender, poured with boiling water, covered with a lid, and after 15 minutes the cooled leaves are carefully squeezed by hand.
  3. Chop the leaves with a knife, put them in a saucepan, add milk, add a piece of butter, spices and herbs. Cook over low heat until almost completely cooked. The water is squeezed out, and cutlets are formed from the resulting minced meat.

How to cook cabbage cutlets - 6 delicious recipes

Cabbage cutlets in a slow cooker

Ingredients

  • 1 kg cabbage,
  • 100 g semolina,
  • 1 onion,
  • 2 cloves of garlic,
  • 3 eggs,
  • 2 tbsp. l. vegetable oil,
  • salt and spices to taste.

Preparation

Chop the onion and cabbage as finely as possible. Add garlic as desired; chop it as finely as possible. Place the cabbage in a slow cooker, add water level with the cabbage and cook in the “Stew” mode for 1 hour. For young cabbage, 30 minutes is enough. If you want to make the cutlets completely soft, you can also grind the boiled cabbage in a blender. Add eggs, salt, spices, onions and garlic to this mass and mix well (you can use a blender). Then add semolina and mix again. You should get a homogeneous dense mass.

Grease the multicooker with oil and place the cutlets in it. Either form by hand, or you can spread it with a spoon (it will turn out like pancakes). Fry on the “Baking” mode for 10 minutes on each side.

Cabbage cutlets - Quick


Ingredients

  • 500 g cabbage,
  • 1 tbsp. l. semolina,
  • 2 eggs,
  • 3 tbsp. l. vegetable oil,
  • 1 glass of sour cream,
  • breadcrumbs,
  • salt.

Cooking method

Finely chop the cabbage, mix it with the yolks, semolina, and salt. Beat the whites and roll the resulting cutlets in them, and then in breadcrumbs. Fry the cutlets in well-heated oil. Serve hot, with sour cream.

Cauliflower cutlets


The best cutlets are made from tender cauliflower. This variety of cabbage has a neutral taste, but the addition of seasonings and herbs will add piquancy to the dish. Cutlets can be prepared for breakfast, lunch or dinner, served hot or cold with sour cream, cream or cheese sauce.

Cooking cutlets takes 40-45 minutes.

Ingredients:

  • cauliflower - 1 piece;
  • egg - 2 pcs;
  • vegetable oil;
  • flour - 1.5−2 tbsp. l.;
  • pepper, salt to taste;
  • parsley.

Preparation:

  1. Break the cabbage into florets and boil in salted boiling water for 15 minutes. Drain the water and leave the cabbage to cool.
  2. Mash the florets into a puree. Season with salt and pepper if necessary.
  3. Add the eggs to the cabbage puree and beat with a fork.
  4. Add flour and stir the dough until smooth.
  5. Using your hands or a spoon, form the minced meat into patties.
  6. Fry the cutlets on both sides.
  7. Before serving, garnish the cutlets with parsley leaves.

White cabbage cutlets with cheese


Ingredients

  • 0.5 medium head of cabbage
  • 1 medium carrot
  • 1 large onion
  • greenery
  • hard cheese - 150 gr.
  • salt, pepper and seasonings to taste
  • Breadcrumbs for breading
  • Sour cream

Cooking method

Cut ½ head of cabbage into 4 pieces and place in boiling water for a couple of minutes. Puree it in a blender or meat grinder. Grate the carrots and onions on a fine grater, finely chop the greens and add to the cabbage. Salt and pepper to taste.

We cut the cheese into strips and form cabbage pockets, which we bread in breadcrumbs and place on a baking sheet. Bake for 15-20 minutes at 180C. Serve with sour cream!

Steamed cabbage cutlets


Ingredients:

  • Cabbage – 0.5 Kilograms
  • Semolina - 3 tbsp. spoons
  • Egg – 1 piece
  • Salt - To taste
  • Breadcrumbs - 4-5 tbsp. spoons
  • Sesame - 2 tbsp. spoons

Number of servings: 3−4

Description of preparation:

Absolutely dietary option - no fat, no frying, no carcinogens. Fresh young cabbage will give this dish a particularly bright and spring flavor - try it!

To steam cabbage cutlets, the cabbage must be freed from the top damaged leaves and finely chopped. Place cabbage in a well-heated frying pan, add salt, add water and simmer until almost done under a closed lid.
Add semolina to the hot cabbage and mix thoroughly so that there are no lumps. When the mixture has cooled a little, beat the eggs, add salt if necessary, and mix again.

We form cutlets, roll them in breadcrumbs mixed with sesame seeds, and cook in a double boiler for 10-15 minutes. You can pre-bake on both sides in a dry frying pan without adding oil.

Serve cabbage cutlets with sour cream and finely chopped dill. Like many other cabbage dishes, they are good both hot and cold.

Cabbage cutlets in the oven


Product Set:

  • 1 kg cabbage;
  • 50 g butter;
  • 1 glass of milk;
  • 80 g semolina;
  • 3 eggs;
  • salt, pepper and any seasonings;
  • breadcrumbs for breading.

Preparation:

  1. Boil cabbage leaves for 10 minutes, then chop or grind in a blender.
  2. Melt the butter in a frying pan and add the cabbage mixture and simmer for 5 minutes.
  3. Pour milk over everything, after boiling, add semolina, stir, turn off the heat, cover with a lid.
  4. Add seasonings and eggs (2 pieces and 1 yolk) to the cooled mass, mix, form cutlets. Then roll them in breadcrumbs and place them in the oven on a baking sheet. Cover the baking sheet with special paper or simply grease it with oil.
  5. Coat the cutlets with beaten egg white and bake for half an hour at 180 degrees.

How to cook delicious cutlets

Cabbage cutlets are easy and simple to prepare, and the taste is extraordinary! See the step-by-step cooking recipe with photos. Feed your loved ones delicious food!

2 hours

95 kcal

5/5 (2)

What if you want to go on a diet and your husband wants to have lunch? Or perhaps you are fasting, but your family insists on cutlets? There is no need to prepare a separate meal: better prepare cabbage cutlets - the most delicious Lenten recipe you have ever tried and which the whole family will definitely love, you will simply lick your fingers! These cutlets are made very quickly from fresh cabbage.

Kitchen appliances: grater, knife, bowl, frying pan.

Required Ingredients

  • Ripe white cabbage should be dense, with elastic leaves, without cracks or spots.
  • You should take large bulbs; if you have small ones, adjust their quantity.
  • If fresh herbs are difficult to get out of season, you can easily get by with frozen dill.

Step-by-step cooking recipe

Preparation


Cooking cutlets

  1. Has an hour passed? Great! Drain the water from under the cabbage using a colander, and get your largest frying pan to match your largest saucepan.
  2. Pour a little vegetable oil into the frying pan, add the cabbage, place on high heat for a few minutes, then cover with a lid and reduce the heat.
  3. Simmer the cabbage for about 15 minutes, stirring thoroughly several times. At the end of simmering, open the lid and allow excess liquid to evaporate freely.
  4. Place a smaller frying pan on the stove next to it and simmer the chopped onion until it becomes soft, but be careful not to fry it.

  5. Place the grated potatoes into the pan or bowl in which you will make the minced meat. Crush a few cloves of garlic there - when choosing their quantity, be guided by your preferences and the preferences of your family. Add onion, herbs and mix well.

  6. Gradually introduce cabbage, constantly replacing the minced vegetables.
  7. Add semolina to the minced meat, add salt and pepper or other spices. Control the amount of salt and spices yourself by tasting the minced meat on your tongue.

  8. Add flour to the minced meat and mix. Hurray, the minced meat is ready and you can start frying!

  9. Place a frying pan on the fire and fry the cutlets you have formed in hot vegetable oil on both sides until golden brown.



Cabbage cutlets will become a real delicacy if served with sour cream, mustard or mushroom sauce. These cutlets can be offered as an addition to mashed potatoes, salad or even a meat dish.

Video recipe for making cabbage cutlets

Well, have you already been inspired to cook wonderful cabbage cutlets? If you haven’t finished yet, be sure to watch this video, thanks to which you will not only finally understand all the intricacies of cutlets, but will also certainly be charged with positivity.

Cutlet secrets

  • There are four ways to fry cabbage cutlets: without anything, in semolina, in flour or breadcrumbs. Flour and semolina will give the cutlets a light golden hue; with breadcrumbs, the cutlets will get a beautiful crispy crust.
  • To diversify the taste of the cutlets, add to the minced meat You can add a grated green apple.
  • Cabbage cutlets with semolina hold their shape perfectly, so there is absolutely no need to add eggs to the minced meat, and this recipe turns out to be absolutely lean.
  • If you want to speed up the cooking process, pass all ingredients through a meat grinder. In this case, the minced meat will be more homogeneous, but you will have to add more semolina or flour to it so that the cutlets keep their shape. In this case, the cutlets themselves turn out less juicy.

Cutlet preparation options

White cabbage cutlets can also be cooked in the oven. They just melt in your mouth!

Of course, if you are worried that the cutlets will not hold their shape, you can add one or two chicken eggs to the minced meat. But in fact, this is a very common phenomenon in the culinary world.

If you adhere to (or try to adhere to) fasting, they will become your real salvation. With their help it is easy to diversify even a Lenten menu. So, it will help you get enough if you or your family have to do physical activity, and eggplant cutlets will be an excellent summer solution.

Both adults and children love it, especially seasoned with delicious garlic or any other sauce. But a skillful housewife will contrive to prepare cutlets from any vegetable found in the pantry

Do you think that all of the above recipes are a joy for “herbivores”? Then you will like completely different recipes. -Minced beef cutlets will appeal to real meat-eaters, and will be a real salvation for a working wife of an eternally hungry husband.

If you are already quite bored with cutlets with side dishes, experiment with homemade fast food. There is no need to rush headlong to McDonald's as soon as your children want a hamburger, because you can cook it at home, and it will turn out tastier, cheaper and healthier. And an ordinary cutlet in dough will please both the avid bachelor and the father of a large family.

Don’t be afraid to experiment, come up with new cutlet options and share with us in the comments!

Lenten cabbage cutlets are so simple by definition - after all, there is not a single animal product in this dish. Except that sometimes a chicken egg is added to the “minced meat”. But this is not an essential ingredient, and those observing fast can always refuse it.

Let's look at recipes with photos that show in detail how to cook lean cabbage cutlets.

This dish is very tasty and extremely simple:

  1. Preparation will take no more than an hour, and no special effort is required.
  2. Calorie content per 100 g (2 medium or 1 large cutlet) is no more than 125 kcal (this includes butter and semolina, which are also involved in cooking).

Products:

  • 1 head of cabbage weighing approximately 1 kg;
  • half a glass of semolina or flour;
  • 1 onion;
  • 2-3 large spoons of breadcrumbs;
  • 2 cloves of garlic and a sprig of dill - optional;
  • 2-3 large spoons of vegetable oil for frying;

How to cook: step by step procedure

Step 1. Take white cabbage, wash the head, remove the top leaves and stalk, cut into 5-6 semicircles. Cook in salted water until it boils, then immediately turn on the heat.

Step 2. Drain all the water through a colander and grind the leaves in a meat grinder.

Step 3. Grate the onion on the finest grater and pass the garlic cloves through a crush.

Step 4. Dill or any other greens also need to be chopped as finely as possible.

Step 5. Mix all these components together and add to the cooled “minced meat”.

Step 6. Now add flour or semolina.

Step 7 You need to mix everything very thoroughly - in the end the consistency of the “minced meat” will be exactly the same as for regular cutlets. It can be denser, but definitely not smaller.

Step 8 We form our lean cabbage cutlets and bread them in breadcrumbs.

Step 9 Fry the cutlets over high heat for 3-5 minutes on each side. A pleasant blush appears, which means everything is ready.

Lenten cabbage cutlets: the most delicious recipe with photos

If you say “cabbage with rolled oats,” you might think that the porridge in this combination should serve as a side dish. This is a possible, but not the only option. Oatmeal can be added directly to the minced meat - it is incredibly tasty, healthy and satisfying.

And it’s interesting to cook: the feeling of novelty certainly lifts your spirits. What do you need to cook lean cabbage cutlets with rolled oats?

Products:

  • cabbage - quarter of a head of cabbage (300 g);
  • 3 tablespoons of rolled oatmeal flakes (aka oatmeal);
  • onions, carrots and potatoes - 1 piece each;
  • vegetable oil for frying – 2 tablespoons;
  • breadcrumbs - 3 large spoons;
  • herbs, salt, cumin and other spices - at your discretion.

Recipe:

Step 1. First of all, let's put the potatoes to boil - you can in their skins, peel them later. Then wash the cabbage and cut into any pieces. Boil the cabbage for 15 minutes in salted water. Another option is to put the cabbage in the microwave for 3 minutes (turn it on at the most powerful setting).

Step 2. Drain the water and grind the cabbage in a meat grinder (you can also use a blender).

Step 3. Meanwhile, finely chop the onion, grate the carrots and fry them together until soft.

Step 4. Mix all the ingredients together - potatoes, onions and carrots, minced cabbage, rolled oats, finely chopped garlic and herbs. Add salt and all seasonings. All that remains is to let the mixture brew for 20-30 minutes.

Step 5. Well, now we form lean cabbage cutlets, bread them and fry them in hot oil.

You can serve lean cutlets with cabbage with sour cream. But we are fasting, so it is better to abstain from this supplement. In addition, the dish turns out really tasty without them. And you don’t need any side dish - these lean cabbage cutlets are self-sufficient.

Lean cabbage cutlets in the oven - recipe step by step

And this recipe for lean cabbage cutlets with photos is somewhat different from all the others. This time we will no longer pre-cook the cabbage or put it in the microwave. Instead, we will cook the shaped and breaded cabbage cutlets in the oven.

Ingredients:

  • head of cabbage 1 kg;
  • 1 onion;
  • 2 tablespoons of semolina;
  • salt and spices - at your discretion.

Sequence of actions step by step

Step 1. First, we turn the cabbage into pulp - to do this, you need to cut it into small pieces and grind it in a meat grinder twice. Drain all excess liquid through a colander and stir the minced cabbage a little.

Step 2. Add flour to cabbage and stir. If desired, you can also add bran - by the way, they can also replace semolina.

Step 3. We form our lean cutlets and place them on a baking sheet. Pre-lubricate it with a small amount of any vegetable oil.

Step 4. Meanwhile, preheat the oven to maximum (220-240 o C) and bake the cutlets for 20 minutes. As soon as a pleasant blush appears, it means everything is ready.

Step 5. Since this is a lean dish, we serve cabbage cutlets with vegetables. You can also serve them with buckwheat or pasta.


Lean cabbage cutlets with vegetables

Well, for those who do not fast, we can recommend flavoring the cabbage cutlets with sour cream.

The description of the best recipes for making lean cabbage cutlets shows that the cabbage itself is fundamentally important in this dish, as well as semolina and breadcrumbs. By the way, semolina can be replaced with an egg if desired, but this is already a non-lenten option.

It is these components that give the minced meat the correct consistency, so that the products do not fall apart. Breadcrumbs also create a nice crispy crust. As for the rest of the additions, you can take them according to your taste and discretion.


Bon appetit!