How to make lean cabbage cutlets. Lenten cabbage cutlets. What ingredients should be on your table?

Lenten cabbage cutlets are perfect for a Lenten menu, as well as for people watching their weight.

Lenten cabbage cutlets recipe

Time consumption – 45 minutes.

Servings – 15.

Ingredients for lean cabbage cutlets:

1. 1 kg of cabbage.

2. Carrots - 1 pc.

3. Chicken eggs – 3 pcs.

4. Flour or oatmeal - 3 tbsp. l.

5. Refined oil.

How to cook lean cabbage cutlets

Cabbage and carrots are coarsely grated using a grater. For convenience, you can use a meat grinder with a vegetable attachment. You can also use a mixer, but then the cabbage will turn out very small and you will need more flour.

Flour or cereal should be mixed with cabbage and carrots. Oatmeal and flour add different flavors to the cutlets. You can choose any ingredient.

Beat the eggs, add salt, pepper and mix. You can replace eggs with semolina. When using oatmeal, leave the dough for half an hour to allow it to swell. If using flour, fry the cutlets immediately.

We use the resulting minced cabbage to form cutlets. Make a breading of breadcrumbs and fry until golden brown. You need to fry over low heat to cook the cutlets inside. Finally, cover the pan with a lid and leave the cutlets to simmer for a few minutes. It is better to serve them with sour cream.

Cutlets are great for fasting and fasting days. The basis of the cutlets is white cabbage, which contains many useful substances. It contains almost no sugar and starch, making the dish suitable for people with diabetes and those on a diet.

Lenten cabbage cutlets with semolina

Time consumption - 50 minutes.

Servings – 4.

Ingredients for lean cabbage cutlets with semolina:

1. Cabbage - 1 kg.

2. One onion.

3. Carrots - 1 pc.

4. Garlic - 2 cloves.

5. Spices.

7. A few tbsp. decoys.

8. 1.5 tbsp. l. potato starch.

9. Breadcrumbs.

10. Vegetable oil.

11. One glass of water.

Cooking lean cabbage cutlets with semolina

You need to sort the cabbage, remove bad leaves, and rinse thoroughly. The cabbage is cut into halves and cut into small pieces. The cooking time depends on the size of the pieces. The chopped cabbage is chopped again using a knife.

The onion is peeled and washed, cut into small pieces. CarrotAalso cleaned, washed and grated with a grater. You can grate it on any grater, but it is better if it is fine. Prepared vegetables: cabbage, onions and carrots are laid out in a large or cast iron frying pan. They need to be mixed thoroughly, pour a glass of water and close the lid. Vegetables should be stewed for 15 minutes.

When the cabbage is semi-prepared, you need to salt it, add seasonings and herbs to taste.

Semolina and starch are added to the vegetables. The ingredients are mixed well and simmered for another 7 minutes. The contents of the frying pan must be constantly stirred, since semolina quickly absorbs liquid and can burn.

Using a wooden spatula, you can chop the prepared cabbage mince again. It needs to be cooled. Using moistened hands, small cutlets are formed from the minced meat. For breading, you can use crackers or semolina. The cutlets are fried until golden brown.

Milk sauce for cabbage cutlets

Time consumption – 15 minutes.

Number of servings – 1.

Ingredients for milk sauce

1. Milk – 200 ml.

2. Wheat flour – 1.5 tbsp. l.

3. Butter – 1.5 tbsp. l.

4. Salt.

Making milk sauce

Flour is fried with oil. Hot milk is poured in slowly, stirring constantly. The sauce is cooked for 10 minutes, and at the end salt is added to taste.

Calories: Not specified
Cooking time: Not indicated

When it's time to fast, I always review my menu. I still cook for children and do not always exclude foods prohibited during fasting, but for myself I strictly observe fasting. It’s not difficult to do this at all, the main thing is to choose tasty and varied dishes. For me, not only the benefits of the product are of great importance, but also its taste. Even those who do not fast often eat what I cook and ask for more every time. I can give an example of cabbage cutlets, they are lean and a recipe with a photo will help you prepare them. Such cutlets are soft, pleasant to taste and beautiful in appearance. Everyone puts a cutlet on their plate, because they know that I won’t offer them anything bad. By the way, both children and adults will benefit from such cutlets. They are perfectly digestible, very nutritious and not very high in calories. There are many advantages, so I hope that you can rate my recipe with the highest score. Also take a look.

Required Products:
- white cabbage – 300-400 grams;
- potatoes – 1 pc.;
- carrots – 1 pc.;
- white onion, onion – 1 pc.;
- garlic – 1-2 cloves;
- semolina – 2 tables. l.;
- wheat flour – 2 tables. l.;
- black pepper and salt – optional;
- breadcrumbs – 100-150 grams.

Recipe with photos step by step:

I cut the cabbage into large pieces and blanch until soft. I blanch in slightly salted water.

I run cabbage, carrots and onions through a food processor (meat grinder). You can add a little garlic.

I boil the potatoes and add water to them. I mash soft potatoes.

I add mashed potatoes to the minced vegetables. I lightly season the minced meat. Sometimes I add black pepper.

I add flour and semolina to the minced meat. I’ll leave the minced meat to stand so that the semolina swells and absorbs all the liquid. In this regard, semolina absorbs juice from vegetables very well. And cutlets with semolina will be softer and more tender than if you just add flour.

I form the cutlets with wet hands and roll them in breadcrumbs.

I pour a little vegetable oil into the frying pan and place the cutlets.

I fry them until the crust on each side is a nice, slightly golden hue.

I serve hot cabbage cutlets to the Lenten table.

Bon Appetite!
Here's how to prepare

Cabbage cutlets belong to the category of lean dishes. Usually they are prepared if there are some difficulties with the body and you need to go on a diet. The dish is also popular among those who fast. But there is also a category of people who are not related to either the first or the second - vegetarians. It is harder for them than others to diversify their diet without meat, dairy products, and poultry.

When preparing regular cutlets, we use an egg to bind the minced meat; in lean cutlets, the substitute is flour, small oatmeal or semolina. Be sure to add seasonings and spices to the minced meat so that the vegetable dish is not bland and has a piquant taste. The main advantage is the unconditional benefits of all the products included in the composition. You can experiment with them, and the main thing is not to be afraid.

Components:

Cabbage – 1 head;
Carrots – 2 pcs.;
Onion – 1 pc.;
Flour – 3 tbsp. l.;
Vegetable oil – 4 tbsp. l.;
Vegetable seasonings – packaging;
Salt - to taste;
Breading - a bag.

Preparation: 60 minutes.

Calorie content: 96 Kcal/100 g.

Remove the leaves of the top layer from the cabbage, cut off the black spots or rot. Using a large chef's knife, cut the vegetable into several pieces, remove the stalk from the middle, immerse it in boiling water and sauté for ten minutes.

Peel the rest of the vegetables and chop them randomly into pieces. Remove the cabbage from the water and let it cool slightly.

We install an electric meat grinder and pass all the prepared products through it.

Add flour, salt and seasonings. Mix everything thoroughly and mold small semi-finished products with wet palms.

Heat the oil in a frying pan, coat the cutlets in breading and fry on all sides for about five minutes. You can add fresh herbs and garlic to the minced meat, but this is optional.

How to cook lean cabbage cutlets with semolina

Cutlets are an everyday and very familiar dish to all of us. But when Lent approaches, which imposes certain restrictions, it is necessary to find an adequate replacement.

Components:

Cabbage – 650 g;
Salt, spices - to taste;
Semolina - 150 g;
Olive oil – 3 tbsp. l;
Mushrooms – 150 g;
Garlic – 2 cloves;
Flour – 3 tbsp. l.

Cooking: 45 minutes.

Calorie content: 123 Kcal/100 g.

To prepare lean cutlets, it is better to use cabbage from last year's harvest. Chop the vegetable into pieces and chop, transferring to a food processor. The finer the fraction, the more juice the cabbage will release and the easier it will be to form the semi-finished product. Cabbage shredded with a knife is not suitable for this recipe: it will be quite difficult to sculpt. Therefore, if you do not have modern technical means, you can use the academic option - a grater.

Wash and dry the mushrooms, fry in oil, stirring occasionally, for ten minutes. When they have cooled, put them in minced vegetables along with garlic and semolina passed through a press. Mix the whole mass well with your hands. Dip in flour and fry in hot oil until crispy.

Place the finished cutlets in layers into an aluminum pan, coat each with homemade ketchup, add sprigs of parsley or rosemary and simmer for fifteen minutes, adding one glass of water.

Lenten cauliflower cutlets

The basis of this dish is cauliflower and white onions. Instead of eggs, semolina must be added so that the semi-finished products keep their shape and do not fall apart. To make a dietary dish, the frying process must be replaced with steaming in a double boiler.

Components:

Cauliflower – 1 kg;
Salt, seasonings - to taste;
Semolina – 4 tbsp. l.;
Onion – 2 pcs.;
Cilantro - a bunch;
Breading – 100 g.

Cooking: 55 minutes.

Calorie content: 87 Kcal/100 g.

Peel the onion and chop it into half rings. We transfer the prepared products into a blender and puree them with an immersion attachment.

We wash the cilantro and chop it with a fillet knife, put it in minced vegetables, add salt, seasonings and mix thoroughly. Pour water into the steamer. We make cutlets, roll them in breadcrumbs and place them at a distance on special tiers of the steamer. Turn on the electrical appliance and cook for thirty minutes.

Chicken cutlets in the oven

A simple and tasty dish that won't cost you much.

Lenten pea soup will help you out if you need to cook something hearty and healthy. Recipe here.

How to cook delicious borscht with chicken in a slow cooker, read several recipe options.

Cooking secrets

Before forming cabbage cutlets, be sure to wet your palms in cold water;
The amount of flour may increase slightly, depending on the consistency of the minced meat. If you come across watery cabbage, then accordingly you need more flour so that the workpiece does not float in the frying pan;
You can add not only the usual onions or carrots to the cutlets, but also zucchini or eggplant;
This dish is not only steamed or fried in a frying pan; it can also be baked in an electric oven by placing minced vegetables in silicone or metal molds. Just be sure to pre-butter or coat with breading;
When sauteing the cabbage, make sure that it does not overcook and turn into porridge, otherwise the dish will not work out;
If more liquid is released during the formation of semi-finished products, squeeze out the minced meat thoroughly and dip the cutlets in the breading twice;
The dish turns out to be very tender, so when turning over, use a wooden spatula rather than a fork so as not to damage the shape;
When adding semolina, stir it well so that no lumps form;
Breading and flour can be replaced with oat bran, flax or sesame seeds;
When frying, use a small amount of oil, as it is quickly absorbed, the cutlets become soft and this will make further turning more difficult;
Potato starch has excellent binding properties and can be used together with flour.

Cook deliciously and with soul! Bon appetit!

NoteFood.ru
Posted by Olga Gorashuk | in the category Second courses during Lent, Vegetables and mushrooms, Recipes that are tasty and inexpensive, What to cook during Lent 05/11/2015

Cutlets are such a familiar and beloved home dish that it is incredibly difficult to give them up during Lent. And not during fasting, taking care of your health or adhering to the rules of a vegetarian diet, it is quite possible to replace meat cutlets with vegetable ones. Lenten cabbage cutlets are nourishing, tasty and healthy. I offer you the simplest cutlet recipe you can come up with.

Total cooking time – 0 hours 40 minutes
Active cooking time – 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g - 92 kcal
Number of servings – 8 servings

How to cook lean cabbage cutlets

Ingredients:

White cabbage - 1 kg

Semolina - 1 tbsp. (200 ml) Salt - to taste Pepper mixture - to taste Vegetable oil - optional

Preparation:

You’re not mistaken, yes, these cutlets contain only two ingredients – cabbage and semolina. This is a basic recipe, you can expand the ingredients as you wish. An excellent addition would be onions, carrots, and garlic. Cabbage cutlets will acquire a special taste if they contain mushrooms.

This recipe is from my childhood, from the very first culinary notebook, then still written by hand. True, initially the cutlets also included eggs. At first I was afraid that without eggs the cutlets would not hold their shape, but my fears were in vain. You can cook it without eggs!

For cutlets, it is better to take not young cabbage, but old cabbage, that is, cabbage from the previous harvest.

You need to chop the cabbage thoroughly. I used to do this on a grater, but with the advent of modern kitchen gadgets, it’s even a pity to waste so much time. So I used a food processor. Place cabbage cut into large pieces into a bowl and chop finely. The finer you chop the cabbage, the more juice it will release. For the same reason, I would not recommend chopping cabbage with a knife. In addition, cabbage cut with a knife does not hold the shape of the cutlets well, as if it separates their structure.

Add semolina, salt, and a mixture of peppers to the chopped cabbage. Mix the mass thoroughly. And it’s better to let the minced cabbage brew. During this time, the cabbage will release its juice as much as possible, and the semolina will swell. The result is minced cutlet, which is very easy and convenient to work with.

We form cutlets from the resulting minced meat. If desired, they can, of course, be breaded in breadcrumbs. But it seems to me that there is enough semolina in this minced meat to add crackers as well.

From this quantity of products I got 16 medium-sized cabbage cutlets. Heat vegetable oil in a hot frying pan and fry the cutlets. Don't forget that cabbage cooks very quickly, so be sure to turn the cutlets over. Literally a few minutes on each side is enough.

Place the fried cabbage cutlets in a saucepan or roasting pan, coat with your favorite sauce and simmer a little. For example, I laid out a layer of cutlets, brushed them with homemade ketchup, and added a few sprigs of parsley for flavor. Then another layer of cutlets and more sauce. You can use overcooked onions and fried carrots with tomatoes as a sauce. You don’t need to simmer these cutlets for a long time; I think 10 minutes will be enough.

Cabbage cutlets are juicy, tender, and tasty. And they go perfectly with any side dish: porridge, pasta, potatoes, vegetables or, like mine, fried champignons.

Might you like these recipes?

menunedeli.ru

We will not claim that lean cabbage cutlets will successfully replace beef or chicken cutlets; after all, meat is not a vegetable, and its taste is completely different. But if you approach the matter with soul and imagination, you will end up with a dish that eaters will immediately sweep off their plates. If you are fasting, watching your figure, or simply a fan of tasty and healthy food, be sure to study the selection of recipes for lean cabbage cutlets with photos and video instructions below. You will find a lot of interesting things for yourself!

Cabbage white pleasure

Most housewives are sure that without eggs, vegetable cutlets cannot be made - no matter how hard you try, they will crumble right in the frying pan. Let's reveal a terrible secret! Experienced cooks can easily do without this “small” additive, replacing it with permitted products: flour, starch, cereals... For example, as in the recipe for lean cabbage cutlets with semolina.

For it you need:

0.5 kg of white cabbage;
1 onion;
30 g flour;
30 g semolina;
garlic (1-2 cloves);
greens - dill, basil or other herbs to your taste;
breadcrumbs;
vegetable oil;
pepper;
salt.

Who would have thought that cabbage could be so delicious?

Preparation.

1. If there are leaves with spots on the head of cabbage, remove them and cut out the stalk. Cut the head of cabbage into pieces (so that it is convenient to put them in a meat grinder), put them in a saucepan with water, add salt, bring to a boil and cook for another 8-10 minutes. Remove from heat and let cool.
2. Peel the onion and cut it smaller.
3. Also chop the garlic cloves, crush them with the flat side of a knife or pass them through a press.
4. Chop the greens.
5. Now your task is to chop the cabbage as finely as possible. You can do this with a knife, use a meat grinder or blender - as you wish.
6. Season the resulting “minced meat” with herbs, onions and garlic.
7. Thicken it by adding flour and cereal.
8. Knead the mixture until completely homogeneous, form it into not too thick cutlets (the middle should be well baked), roll each in a saucer with breadcrumbs and fry in an oiled frying pan for 5-6 minutes on both sides.

Number of servings: 5-6.

Cooking time: 40 minutes.

It will be easier to make cutlets if you use your hands soaked in water. But minced meat doesn’t need any extra juice; if there is too much liquid, the vegetables should be slightly squeezed out.

Video: How to cook cabbage cutlets

For novice cooks and those who prefer to learn the culinary arts by observing the work of specialists, we suggest that you study in more detail the recipe for lean cabbage cutlets from the channel “In the Hot, Hot”:

Cabbage and carrots

Two vegetables mean twice as many vitamins and fiber, double the satiety of the finished cutlets and new flavor notes in a familiar dish. And if colorful carrots are cabbage’s partner in this duet, the visual component of your lunch will also benefit. By the way, an important detail for appetite!

You will need:

0.5 kg of white cabbage;
0.5 kg carrots;
1 onion;
100 g semolina;
5 g sugar;
refined vegetable oil;
100 ml water;
breadcrumbs;
pepper;
salt.

The appearance of the food is important

Preparation.

1. Remove the rotten leaves from the cabbage and chop the head of cabbage (except for the stalk).
2. Grate the washed and peeled carrots.
3. Chop the onion as you please, the main thing is not too large.
4. Combine the vegetables in one pan, add a good pinch of salt and shade the taste of the future culinary masterpiece with a spoon of sugar, and then knead the vitamin “minced meat” with your hands.
5. Add water to the vegetables and place the pan over high heat.
6. As soon as the water boils, pour 1 tbsp into it. l. oil, reduce the heat by half and simmer the motley crumble under the lid for about half an hour. Don't forget to stir the contents of the pan!
7. Add pepper (other spices are also possible), gradually stir in the semolina and leave the saucepan on the stove for another quarter of an hour.
8. Let the carrot-cabbage mixture cool slightly, form it into neat cutlets, bread them in breadcrumbs and fry in a frying pan with a spoon of vegetable oil. Each side should take you an average of 5 minutes.

Number of servings: 10-11.

Cooking time: 80 minutes.

If the cutlets are too large and you are afraid that they are not baked, pour 100 ml of water into the frying pan, cover it with a lid and let the dish steam for another 10 minutes.

Video: Lenten delicacy made from two vegetables

Demonstration performance from craftswoman Natasha Parkhomenko: simple, clear, visual.

Cutlets in the oven

How to cook lean cabbage cutlets if you don’t have semolina on hand? Replace it with starch, corn flour, oatmeal or rice flakes crushed in a coffee grinder, or boiled potatoes and minced through a meat grinder. All this will give the minced vegetables the necessary “stickiness”. Also, try baking the treat in the oven for a change! The dish will turn out much healthier than in a frying pan.

You will need:

200 g white cabbage;
4 medium-sized potatoes;
1 carrot;
1 onion;
4 cloves of garlic (you can take less, not everyone likes spiciness in their dishes);
dill;
1 tbsp. l. vegetable oil;
100 ml water;
breadcrumbs;
salt.

Baked vegetables are twice as healthy

Preparation.

1. Free the cabbage from stale leaves and stalks, and then finely chop.
2. Coarsely grate the potatoes and carrots.
3. Peel the onion and garlic and chop.
4. Chop the dill.
5. Combine the vegetables in one bowl, add salt and mix well.
6. Cover a baking sheet with foil. Form cutlets from the resulting vegetable mixture, place them on a baking sheet and then pour in half a glass of water and oil so that the food does not turn out too dry.
7. Bake lean cabbage cutlets in the oven preheated to 180 degrees for 1 hour.

Number of servings: 8-9.

Cooking time: 80 minutes.

Video: Baked vegetable cutlets

Master class from a connoisseur of appetizing and healthy food, and also a big fan of cooking, Alexey Pizhin:

Vitamin bonus from cauliflower

The light did not fall like a wedge on the white “lady,” and Lent lasts a long time. You have plenty of time to learn a couple more culinary tricks. For example, figure out how to make lean cabbage cutlets from the curly and colored relative of the regular head of cabbage.

You will need:

250 g cauliflower;
1 onion;
50 g oatmeal;
1 tbsp. l. flour;
1 tbsp. l. lemon juice;
100 g breadcrumbs;
30 ml vegetable oil;
spices of your choice;
salt.

There is no vegetable from which cutlets cannot be made

Preparation.

1. Cut the cabbage into large pieces. Place in a saucepan, add water, salt and acidify with lemon juice (you can add a slice of lemon to the cabbage). Bring to a boil, reduce heat and simmer for another 5 minutes.
2. Steam the flakes with boiling water and let it brew under the lid for 10–12 minutes.
3. Cut the onion into smaller pieces, combine with the flakes and drained in a colander and then chopped cauliflower. (Some people advise pre-frying the inflorescences in vegetable oil with garlic to give the finished dish a “spirituality” and additional flavor notes.)
4. Mix flour with salt and spices, and then add it to the assorted vegetables. Stir.
5. Form flat cutlets from the resulting mixture, bread them in breadcrumbs and place in a greased frying pan. It will take you a maximum of 2-3 minutes to fry them on each side.

If you like the idea of “green cutlets”, go through the whole family “in a hundred clothes without fasteners” - prepare soft broccoli or Brussels sprouts according to the same principle. It will be interesting!

Number of servings: 5-6.

Cooking time: 40 minutes.

Video: Lenten cauliflower treat

You can see how cabbage magically transforms into the most tender vegetarian cutlets by watching the video from Sergey Pokanevich:

Even when Lent is behind you, don’t rush to say goodbye to vegetable cutlets. Firstly, they will perfectly cope with the role of a juicy side dish, and secondly, on occasion they will serve as a low-calorie light dinner. And thirdly, the taste of vegetables can be supplemented with sour cream, cheese or offal and you will get a completely new dish. Don't stop there, look for new recipes and tastes, because real cooking is pure creativity.

velikij-post.ru

Cabbage cutlets are a dish that fits perfectly into the diet of those who adhere to a diet, supporters of a vegetarian diet, those observing religious fasting and simply those who like to diversify their menu. How to cook cabbage cutlets? You will find a recipe with photos, and more than one, in this article.

Cabbage cutlets

Cabbage dishes have always been considered:

dietary due to the low calorie content of the original product;
useful due to its rich vitamin composition;
economically profitable due to the low cost of cabbage;
accessible due to the absence of problems with finding the product: it is always available in stores.

All you have to do is “conjure” a little with the cooking method, and you will end up with a tasty and fortified dish on your table.

How to cook cabbage cutlets

There are many ways to turn a head of cabbage into delicious cutlets. Here are the most noteworthy methods. In any case, the finished dish will be even tastier if it is topped with sour cream, mayonnaise, tomato sauce or white yogurt. It all depends on your taste preferences.

Cabbage cutlets: recipe

The most well-known cooking method looks like this:

Grind a kilogram of cabbage without the stalk using a knife, grater or meat grinder.
Add 1 medium sized grated carrot.
Add 3 tbsp. spoons of flour, mix thoroughly.
Add 3 eggs, salt, pepper.
Shape portions of the dough into cutlets and fry, pre-breaded in breadcrumbs.

Lenten cabbage cutlets

Lean cabbage cutlets do not contain eggs; it is proposed to replace them with finely ground oatmeal. The recipe in this case looks like this:

Chop the leaves from 1 kg of cabbage and simmer in any vegetable oil for about 20 minutes.
Add half a glass of oatmeal, stir and leave on low heat for another 7-10 minutes.
Season the cabbage mass with salt and pepper and set aside for 25-30 minutes (for the oatmeal to swell).
Form cutlets and fry them in a frying pan in oil.

This recipe allows you to add stewed carrots, onions or fried mushrooms to the “dough” if you wish. In this case, the amount of cabbage should be reduced by the weight of the added ingredients.

Cabbage cutlets with semolina

The recipe for cabbage cutlets with semolina is used if there is no possibility or desire to add eggs to the cabbage dough. This cooking method will help people with allergies, adherents of the Lenten table and supporters of vegetarianism.

With this recipe you will get an original and spicy dish.

Products:

1 kg cabbage;
0.5 cups semolina;
the same amount of flour;
medium bulb;
2 cloves of garlic;
dill;
salt and red pepper to taste;
breadcrumbs;
vegetable oil.

Preparation:

Wash the cabbage leaves, cut off the hard parts, and chop finely.
Place in boiling water and boil for 10 minutes.
Grind in a meat grinder and remove excess water.
Add very finely chopped onion and garlic, chopped dill.
Add salt, pepper, flour and semolina.
Knead the cabbage dough, shape into cutlets, roll them in breadcrumbs and fry until crispy.

Cabbage cutlets in the oven

This method of getting cabbage cutlets will be chosen by those who seriously adhere to dietary nutrition. When losing weight and certain diseases, fried foods are excluded from the diet. Therefore, a dish in the oven will become a truly tasty and healthy find.

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:

Boil cabbage leaves for 10 minutes, then chop or grind in a blender.
Melt the butter in a frying pan and add the cabbage mixture and simmer for 5 minutes.
Pour milk over everything, after boiling, add semolina, stir, turn off the heat, cover with a lid.
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.
Coat the cutlets with beaten egg white and bake for half an hour at 180 degrees.

Cabbage cutlets: photo of everyday table setting

A beautifully set table creates a positive mood and promotes digestion. Here are examples of the original design of this simple dish.

A slice of lemon will add sophistication to the taste and delight you with its bright color:

Funny faces on the cutlets will amuse the child:

Tomatoes and a sprig of basil will remind you of your vacation and create a romantic mood:

Stewed vegetables will complement the taste of the cutlets and create a cheerful bright spot on the plate:

On the eve of Lent, do not deny yourself your favorite dishes. Recipes for making vegetable cutlets are very useful for those who follow the fast. Do you want cutlets? Get ready! Today there are a lot of recipes for such dishes and for every taste. And don’t think that the Lenten table is boring and tasteless. On the contrary, it is very diverse, because from vegetables it is possible to prepare delicious cutlets that are not a bit inferior to meat dishes.

Lenten beet cutlets

Please your loved ones during Lent! Fry beet cutlets that don't contain a drop of meat!

Components:

Semolina - one tablespoon
Beets - 200 gr.
Lenten butter
Breading

Boil beets

Peel and grind in a meat grinder.

Add vegetable oil and semolina

Mix all.

Place on the fire to heat until the mixture becomes thick and dense. Then cool it and stick on the cutlets.

Dip each cutlet in breadcrumbs

Fry in vegetable oil until cooked.

Semolina cutlets with milk and raisins

With this dish we plunge into childhood memories. I remember that we ate these cutlets in kindergarten with jelly! Today I wanted to plunge into childhood and cook semolina cutlets myself and treat my children!

Components:

Milk - 200 ml
Water - 100 ml
Sugar - one tbsp. l. (taste)
Salt - a pinch
Semolina - three tbsp.
Eggs - one piece.
Dark raisins - 15 gr.
Tangerine zest - 2 gr.
Vanilla - 1 gr.
Breadcrumbs
Butter - 1 tbsp. l.

You need to cook ordinary semolina porridge.

Cook until it thickens

It needs to be very, very thick.

Add vanillin, raisins, tangerine zest

Now mix the egg and flour well. This can be done using a mixer

A homogeneous mass will come out

With wet hands we make cutlets

Cover in breadcrumbs

Grease a frying pan with butter

Fry the cutlets over low heat

Cover the pan with a lid

Fry until browned

Possibly served with jam - it’s very tasty.

The children liked the cutlets, today in kindergarten they don’t make cutlets like that. To make them more dietary, you can dip them in coconut flakes and bake them in the oven. Try it!

Carrot-apple cutlets

Such cutlets are one of the healthiest, low-calorie, gentle dishes; they are also included in the diet for children and meet the requirements of various therapeutic diets.

Components:

Half a glass of milk
Sunflower oil
Six carrots
Three apples
Semolina two tablespoons
Sugar, salt
One egg
Flour to taste

Milk needs to be heated

Grate the carrots on a small grater

Simmer with milk for five minutes

Grate the apples. Add to carrots.

Add semolina, salt, sugar.

Stir and simmer for another five minutes

Cool and add egg

Mix everything thoroughly and make cutlets

Cover in flour

Fry for three minutes on all sides

Serve with sour cream

Onion cutlets with semolina and eggs

We love onion cutlets very much - they are simple, very appetizing and budget-friendly!
I often make them when guests arrive and for my family for dinner. They are similar to meatballs. The cutlets come out delicious and crispy. And I also adore them for their pleasant sweet taste. If you have never tried onion cutlets with semolina, it’s time to correct this mistake!

Components:

Onion - three hundred grams
Semolina - two tablespoons
Flour - two tablespoons
Tomato paste - three tablespoons
Chicken egg - two pieces
Salt and black pepper - according to your taste
Vegetable oil

We clean the onion and chop it, maybe use a chopper. Add salt, ground black pepper and sweet paprika powder.

Separate two tablespoons of chopped onion, and put the rest into a deep container.

Add eggs and mix.

Add salt and season with spices, add flour, semolina

Mix thoroughly and set aside for fifteen minutes.

Fry the remaining onion in a frying pan until transparent.

Add tomato paste and pour in half a glass of vodka, mix

It is possible to use tomato juice (2 cups), but it should be boiled until it thickens.

When we add some salt to the boil, add a little sugar (half a tsp), vinegar (1 tbsp) and season with spices

If you like, you can add garlic.

Heat the vegetable oil and spoon the onion mixture into the frying pan.

Fry on each side until the crust is golden.

You can eat them like regular cutlets, but they taste much better when they are stewed in sauce

Simmer over low heat for five minutes, after boiling.

You can simmer in the microwave: high mode - two minutes, medium - three.

Pea cutlets with garlic

For gourmets! A very easy recipe for the most tender cutlets! Pairs very well with a vegetable side dish.

Components:

One carrot
one onion
peas 200 gr
sunflower oil three tbsp
two cloves of garlic
ginger to taste
black pepper to taste
dill to taste
salt to taste
flour 50 gr
in 0.5

Leave yellow dried peas in water overnight. In the morning, you need to drain the water and grind the peas in a meat grinder.

Chop the onion and carrot, fry in sunflower oil and also through a meat grinder.

Grind the garlic with salt and dry spices and mix.

The resulting mass should stand for about thirty minutes.

Then we make cutlets and fry on all sides in vegetable oil, as usual.

They are good to bake in the oven.

Carrot cutlets with vegetable and lean semolina

Carrots go well with various vegetables and some fruits - you can combine them with cabbage to create carrot cutlets with cabbage. Carrots go well and unusually with pears, raisins or dried apricots, but in this version it’s healthier to bake them.

Components:

Two large carrots
two apples
two tablespoons of semolina
one teaspoon of sugar
salt according to your taste
one teaspoon of cinnamon
vegetable oil for frying
flour or breadcrumbs for breading

I Wash and peel the blocks and carrots. Grate carrots onto grater and put in a container.

Add half a glass of water and simmer over low heat until half cooked.

Grate the apples and add them to the carrots. Cook a little more until the apples become soft.

Pour semolina into the resulting paste and add granulated sugar (possibly adding a pinch of salt). Cook for another five minutes, stirring all the time.

Cool the resulting mixture and add ground cinnamon. We make cutlets from it and dip it in breading or flour.

Heat a frying pan with vegetable oil. Fry the carrot cutlets on each side until they become golden brown.

Before serving, it is possible to add honey or jam. If you don’t fast, you can offer it with sour cream.

Vegetable cutlets go very well with sour cream. For lean sauces, it is possible to use mayonnaise without eggs. A dish made purely from carrots or with fruit can be served with honey, jam, ice cream - whatever suits your imagination.

Meatless cutlets “Indian style”

If there are vegetarians among your friends and family, I recommend meatless cutlets. This is a very tasty vegetable dish that is considered one of the worthy of Hindu cuisine. Imagine: the most delicate vegetable filling, covered with a golden brown crust, a unique fragrant aroma and taste - well, who will remain indifferent here?

Components:

Four potatoes
One onion
One carrot
One tomato
Two tablespoons canned peas
Two tablespoons canned corn
One clove of garlic
One tablespoon lemon juice
Two tablespoons of parsley
Two tablespoons of wheat flour
Breadcrumbs
Salt according to taste
Ground black pepper according to taste
Vegetable oil

We wash all the vegetables. And then we cook the potatoes and carrots. Add salt according to your taste.

The carrots should be almost ready, and continue to cook the potatoes until done.

Meanwhile, take a bowl and mix peas with corn, not coarsely chopped dill. Chop the tomatoes, garlic and onion into pieces and add to the bowl. We also chop the carrots and add them to these products.

Peel the boiled potatoes and grind them into puree, add a little salt and add spices. Cool.

Cooking cutlets

Mix all the vegetables. Pour flour onto the first plate, add a little water and mix thoroughly until smooth, pour crackers into the second.

Heat a frying pan over low heat and pour in a little vegetable oil.

We make cutlets, then dip them first in the flour mixture, and then in breadcrumbs.

Fry on all sides until golden brown

— Boil potatoes and carrots with their skins on, so they preserve their nutrients and don’t get overcooked.

— Buy small peas and corn.

— These cutlets go well with a light vegetable salad and semi-sweet white wine.

Lenten cabbage cutlets

Cabbage cutlets are a real Lenten dish. They are prepared by those who should be on a diet. The dish is also known among those who fast. And there are also vegetarians.

Components:

One head of cabbage;
Two carrots;
One onion;
Flour – 3 tbsp. l.;
Vegetable oil – 4 tbsp. l.;
Vegetable seasonings – packaging;
Salt - to taste;
Breading - a bag.

We remove the top leaves and remove black spots. We cut the cabbage into pieces with a large knife, remove the stalk, put it in boiling water and sauté for ten minutes.

We clean and cut all other vegetables into slices. We take out the cabbage and let it cool a little. Grind all the prepared ingredients in a meat grinder.

Add flour, salt and seasonings. Mix everything thoroughly and form small semi-finished products with your hands.

Heat the butter in a frying pan, coat it in breadcrumbs and fry for about five minutes on each side.

The minced meat can be supplemented with fresh herbs and garlic, but this is only if desired.

All is ready. Be healthy!

Lenten rice cutlets with mushrooms

During fasting days, you don’t have to give up tasty dishes; you can cook excellent mushroom cutlets! This dish is perfect and will bring variety to your everyday table. Nutritious and very fragrant mushroom cutlets will please everyone!

Components:

Half a kilogram of champignon mushrooms.
One glass of white rice.
One onion.
Flour or breading.
Lenten oil.
Salt according to taste.
Ground black pepper according to taste.
Pure distilled water liter.

Round-grain rice is perfect for this dish; it cooks well and does not lose its shape. Rinse the rice through a sieve with a stream of cold water. Leave the rice so that excess water comes out and then put it in a container.

We wash the vegetables, dry them, chop them finely, and try to cut slices no larger than one centimeter. Let's sort it out

chopped vegetables on different plates.

Cook the rice, stirring all the time, for forty minutes. We need a viscous porridge. After the porridge is cooked, let it cool.

While the rice is cooling, pour two tablespoons of vegetable oil into the frying pan, add chopped onion and simmer for about three minutes until we see that it has become transparent and browned. Next, add the mushrooms to the onion and simmer everything together for another fifteen minutes until it’s ready.

When the vegetables and rice have cooled, transfer everything into a large container, add salt and ground black pepper according to taste and mix them with a tablespoon so that everything is evenly distributed. Cover and place the minced meat in the refrigerator for twenty minutes until completely cooled and thickened.

When the time is up, we take out the minced meat and start making a cutlet, enveloping it in flour or breadcrumbs.

Fry our cutlets in a frying pan until golden brown on all sides. Place the finished products on a large plate. Great for both dinner and lunch.

These cutlets are best served hot. They can be eaten separately or with a side dish.

The dish can be covered with lean mayonnaise or sauce and sprinkled with chopped dill, parsley, green onions or cilantro.

– To add the most expressive flavor to a lean dish, you can supplement the minced meat with various spices that are suitable for vegetable dishes.

– Instead of rice, it is possible to use wheat cereal.

– It is also possible to supplement the minced meat with chopped herbs or finely chopped garlic.

Cabbage cutlets made from white cabbage without flour

I remember such wonderful cabbage cutlets from my childhood and most likely, your grandmothers also cooked them. Here I want to offer my method of preparing such white cabbage cutlets without flour and semolina, but with oat bran.

Components:

1/2 head of white cabbage
One egg
One onion little thing
Garlic one clove
Oat bran two tablespoons
Breading
Salt according to your taste
Ground black pepper
Sunflower oil

The first step is to cut half a cabbage head into large pieces and boil it in salted water. Keep an eye on the water so that the cabbage is covered at all times. When it has boiled, place the leaves in a colander and pour out the excess water. Refrigerate.

After the cabbage has cooled, it should be crushed with a blender so that the minced meat is not large.

In the resulting minced meat, add chopped onion and garlic, an egg, oat bran, salt and pepper according to taste. Grind again to obtain a uniform mass.
Add a little breading at the end, so the minced meat will come out dry and will hold its shape more firmly.

Form patties with wet hands. Fry them over low heat for two or three minutes on all sides until browned.

It can be served with a side dish and sour cream. We ended up with a light, appetizing, tasty and healthy dish.
Have a nice lunch!

– You can cook steamed cabbage cutlets.

– It is possible to put fresh or fried onions in the minced meat.

I cook these flavorful lean cabbage cutlets quite often. They turn out especially tasty, tender and nutritious, as I make them with semolina. The recipe, as always, is simple, accessible and step-by-step. During Lent, it is better to serve them with tomato sauce or fresh vegetable salad. Needless to say, with sour cream this dish becomes simply a delicious treat. If you love cabbage in all forms, take note of the recipe!

Ingredients:

white cabbage 1 kg

medium sized onions 2 pcs.

semolina 60 g

wheat flour 60 g

garlic 3 cloves

vegetable oil for frying 100 ml

fresh parsley or dill a few twigs

table salt 1 tsp. no slide

black pepper 0.5 tsp.

Provençal herbs 1 tsp.

breadcrumbs 4 tbsp. l.

Number of servings: 5 Cooking time: 50 minutes

Calorie content of the recipe
"Lenten cabbage cutlets" 100 g

Calorie content

Carbohydrates

For those who observe Lent or are vegetarians and do not eat meat, the site has other delicious cutlet recipes - and

Recipe

Step 1: Coarsely chop and cook the cabbage

Clean the white cabbage from the top damaged and contaminated leaves. Cut the head of cabbage into large pieces, cutting out the stalk. I got about 10 pieces of cabbage.

Boil water in a large saucepan with a capacity of 3 liters. Carefully place pieces of white cabbage into boiling salted water. Cover the pan with a lid and bring the water to a boil again. Reduce the heat and simmer the cabbage for 10 minutes according to the recipe. Then carefully add water, draining the cabbage in a colander.

Transfer the cabbage to a plate or bowl and cool completely.

Step 2: Chop the onions

At this time, prepare the remaining ingredients for lean cabbage cutlets. Clean both heads of onions. If you have a large onion, one head will be enough. Let's cut it as small as possible.

Peel and wash the garlic cloves. The recipe requires three medium cloves of garlic. If desired, fresh garlic can be replaced with granulated garlic.

Step 3: Grind the cabbage in a meat grinder

Let's pass the cooled boiled white cabbage through a meat grinder. You can also use a blender. Squeeze the chopped cabbage a little from the juice so that the minced meat is not too liquid and the cutlets keep their shape well.

Step 4: Mix chopped cabbage with onions

Add finely chopped onion to the bowl with the vegetables twisted in a meat grinder, as required by the recipe. It is better to chop the onion, and not to twist it in a meat grinder along with the cabbage, so that the minced meat does not turn out liquid.

Step 5: Add chopped garlic to the cabbage

To make lean cabbage cutlets more aromatic and piquant, add garlic to the minced meat, passed through a press.

Step 6: Add aromatic spices and herbs

Sprinkle the ingredients with salt to taste. Add hot ground pepper and dried Provencal herbs - basil, oregano, thyme, marjoram and savory. You can use other herbs and spices that you like.

We tear off the branches of the parsley, wash the greens and chop them. Add parsley to the minced meat. Mix the mixture thoroughly so that the minced meat for lean cabbage cutlets is homogeneous. If desired, parsley can be replaced with dill or cilantro.

Step 7: Add semolina to vegetables

Pour semolina into the minced meat. It will swell a little and help hold our cabbage cutlets together so they don't fall apart during frying.

Step 8: Add flour

According to the recipe, add sifted wheat flour. It is also necessary to make the minced meat thicker.

Mix everything thoroughly with a spoon, achieving a homogeneous consistency. Let the minced meat sit for 15 minutes so that the ingredients combine and the semolina swells.

Step 9: Forming lean cabbage cutlets

Let's start forming small round cutlets. We will make them flat so that the ingredients are well fried inside. I got 10 pieces. Carefully roll each cabbage cutlet in bread crumbs so that the product is completely covered with them.

This way we bread all the cutlets.

Step 10: Fry the products in vegetable oil

Pour odorless vegetable oil into a medium-sized cast-iron or non-stick frying pan. I used sunflower, corn or olive will do. Place breaded cutlets into hot oil. Fry them for several minutes until they are beautifully golden brown and carefully turn them over to the other side with a spatula. According to the recipe, there is no need to cover the pan with a lid during cooking.

We will place the finished products on paper towels so that they absorb the oil.

Step 11: Submission

The finished Lenten dish can be served immediately. By the way, it is also tasty when chilled. Additionally, you can serve hot tomato sauce or lean bechamel. Cutlets can be a separate dish or an excellent addition to cereals, boiled potatoes or a spring salad of young radishes and fresh cucumbers with herbs.

Bon appetit!