Every housewife has a small amount of simple cabbage, potatoes and other ingredients in her kitchen. When mixed, you get aromatic and tasty lean cabbage cutlets. You can use any type of cabbage in this dish and the taste of the finished product will not change at all. It can be taken not only boiled, but also raw. If the cabbage is old, then the best thing to do is boil it. Young cabbage can be used fresh.
The cutlets turn out juicy, flavorful and healthy. To make the dish more filling, it is recommended to add boiled rice or millet to the minced vegetables. You can also add fried champignons to white cabbage cutlets; it turns out that many people will like this lean option. Serve the finished cutlets as a main dish or with stewed vegetables. If you are not fasting, then add sour cream or mayonnaise to them.
Taste Info Vegetable main courses
Ingredients
- Cabbage - 0.5 heads;
- Potatoes - 2-3 tubers;
- Onions - 1 pc.;
- Garlic - 2 cloves;
- Chili pepper to taste;
- Parsley or dill to taste;
- Bay leaf - 2 pcs.;
- Semolina - 3 tbsp. l.;
- Flour – 2-3 tbsp. l.;
- Salt – 1.5-2 tsp;
- A mixture of ground peppers to taste;
- Vegetable oil - 100 ml.
How to cook lean cabbage cutlets
First prepare the white cabbage. For several servings of cutlets, half a medium head of cabbage will be enough. Cut the cabbage into large slices. 
Boil about two to three liters of water in a saucepan, add salt and bay leaf. Place the cabbage in boiling water and blanch for about 10 minutes over low heat. Pour the cabbage into the prepared colander and leave it in this form until the excess liquid drains. 
Place the boiled cabbage on a cutting board and finely chop it into a paste using a sharp knife. Transfer the resulting cabbage mass into a bowl. You can chop the boiled vegetable in a blender or food processor.
Pour dry semolina into the cabbage and mix thoroughly with a spoon. Leave it for 10 minutes so that the semolina absorbs the liquid. 
Add two tablespoons of flour, salt and spices to the cabbage dough. Chop a medium onion on a fine grater, and immediately grate the peeled potatoes onto the resulting mass on a fine grater. Mix thoroughly.
Combine the potato and cabbage mixture in one bowl, add chopped herbs, garlic and chili pepper to taste. 
Place a frying pan with vegetable oil on the stove to heat up. Gently form lean cabbage cutlets with wet hands, and then roll in semolina. You can also roll it with any other breading. If you don't bread the cutlets, they may fall apart; we all cook them without eggs. 
Over moderate heat, fry the meatless cutlets until golden brown. 
Transfer the finished lean cabbage cutlets to a plate to cool. 
If you wish, you don’t have to roll the cutlet mass in semolina before frying. Use a spoon to scoop up a little cabbage dough and place it on a hot frying pan, after greasing it with oil, fry until done. The products turn out slightly uneven around the edges. We also previously prepared
Lent is not the time to give up your favorite foods. Do you want cutlets? Let's prepare lean cutlets, fortunately there are so many recipes that it’s simply dizzying.
Ingredients:
1 kg cabbage,
1 onion,
100 g semolina,
100 g flour,
2-3 cloves of garlic,
salt, spices, herbs, breadcrumbs - to taste.
Preparation:
Cut the head of cabbage into 4 parts and boil in boiling salted water for 8-10 minutes. Drain in a colander, let the water drain and pass through a meat grinder. Squeeze out the liquid. Grate the onion, pass the garlic through a press, chop the greens. Mix the chopped products with cabbage, add flour, semolina, salt, add spices to taste and mix well. Form cutlets, roll in breadcrumbs and fry in vegetable oil.
Ingredients:
1 kg cauliflower,
½ cup flour,
3-4 tbsp. oat flakes or oat flour,
1 bunch of greens,
Preparation:
Separate the cauliflower into florets and steam until half cooked for 5-6 minutes. Cool, finely chop with a knife, place in a bowl, add flour, oatmeal, salt, pepper and chopped herbs. Mix well and fry in vegetable oil like pancakes.
Ingredients:
1 stack instant oat flakes,
½ carrot
1 onion,
1 clove of garlic,
200 g cauliflower,
½ cup water,
1 tbsp. soy sauce,
spices, breadcrumbs.
Preparation:
Pour boiling water over oatmeal, add soy sauce and leave to swell. Grate the onion, garlic and carrots on a fine grater. Grind the cauliflower using a blender. Combine oatmeal with vegetables, stir, add salt if necessary. If the mixture is runny, add oatmeal or breadcrumbs. Form cutlets, bread them in breadcrumbs or flour and fry in vegetable oil.
Ingredients:
1 kg carrots,
½ cup semolina,
½ cup water,
1 onion,
1 tsp sweet paprika,
salt, pepper - to taste.
Preparation:
Cut the carrots into slices and simmer with water until soft. Sprinkle the carrots with semolina, mix well and cook for another 7-10 minutes. Finely chop the onion and fry in vegetable oil until golden brown and add to the carrot mixture. Cool, form into cutlets and fry.
Ingredients:
250 g chickpeas,
1 carrot,
1 onion,
1-2 cloves of garlic,
¼ tsp. ground nutmeg,
1 tbsp. soy sauce,
1 tsp Sahara,
2 tbsp. lemon juice,
1 tbsp. breadcrumbs,
ground black pepper - to taste.
Preparation:
Soak the chickpeas overnight, then rinse and puree in a blender. Grate the carrots on a fine grater, chop the onion and garlic as finely as possible. Mix with chickpea paste, add lemon juice, soy sauce, breadcrumbs, nutmeg and mix well. Form small cutlets, bread in flour and fry.
Ingredients
:
1 kg pumpkin,
2 onions,
1 large potato,
½ cup semolina,
1 stack water,
3 tbsp. vegetable oil,
Preparation:
Grate the pumpkin on a coarse grater, place in a frying pan, add 3 tablespoons of oil, chopped onion and grated potatoes. Simmer for 20 minutes until done. Sprinkle with semolina, mix well and simmer for another 10 minutes. Cool, add chopped herbs, salt and spices, mix well and form into cutlets.
Ingredients:
1 stack oatmeal,
200 g fresh champignons,
1 potato,
1 onion,
1-2 cloves of garlic,
salt, pepper, herbs - to taste.
Preparation:
Pour half a glass of boiling water over the oatmeal and let it swell. Squeeze out excess moisture. Grate the potatoes, onions and garlic on a fine grater, chop the mushrooms. Mix oatmeal with vegetables and mushrooms, add spices and chopped herbs. Form cutlets and fry.
Ingredients:
1 stack boiled rice,
4-5 medium-sized boiled potatoes,
1 onion,
1 carrot,
salt, ground black pepper - to taste.
Preparation:
Sauté onions and carrots in vegetable oil until golden brown. Mix with boiled rice, grated boiled potatoes, salt and pepper. Stir and make cutlets. Fry in vegetable oil. Cutlets can be breaded in breadcrumbs.
Ingredients:
1 kg carrots,
½ cup semolina,
½ cup water,
1 tbsp. vegetable oil,
1 tsp Sahara,
salt - to taste.
Preparation:
Cut the carrots into thin slices, cover with water, add vegetable oil, sugar and salt and simmer under the lid until tender, stirring so that the carrots do not burn. Sprinkle with semolina, stir and cook for another 10 minutes over low heat. Cool the resulting mass, form cutlets, roll in breadcrumbs and fry.
Ingredients:
2 stacks peas,
4 carrots,
3 onions,
1 bunch of green onions,
salt, ground black pepper, breadcrumbs.
Preparation:
Soak the peas and cook them until tender. Fry onions and carrots in vegetable oil until golden brown. Mix the pea puree with the roast, add salt and pepper and knead the dough. Form into cutlets and fry.
Ingredients:
400 g beans,
1 potato,
2 carrots,
1 onion,
1-2 cloves of garlic,
salt, ground black pepper - to taste.
Preparation:
Boil potatoes and carrots in salted water and cool. Chop the onion and garlic and fry in vegetable oil until golden brown. Soak and boil the beans. Pass all the ingredients through a meat grinder, prepare the cutlets, roll in breadcrumbs and fry.
Ingredients:
1 stack red beans,
2 boiled potatoes,
100 g dried mushrooms,
3 tbsp. oatmeal,
1 tsp salt,
½ tsp. garlic powder,
½ tsp. ground coriander,
¼ tsp. ground black pepper,
⅓ stack. water.
Preparation:
Soak beans and mushrooms in boiling water, then boil separately until tender. Grate the boiled potatoes on a coarse grater. Grind the boiled beans together with mushrooms in a blender, combine with potatoes, add spices and flour. Stir and form into cutlets.
Ingredients:
500 g red lentils,
3 tbsp. semolina,
1 onion,
1 clove of garlic,
1 carrot,
300 g champignons,
salt, spices - to taste.
Preparation:
Soak the lentils overnight, rinse them the next morning, put them in a saucepan, add fresh water so that it just covers the lentils. Add salt and bay leaf and cook for 30-40 minutes until the lentils are tender. Place the lentils in a sieve, add semolina and mix well. Cover with a lid. Fry onions, garlic, carrots and chopped mushrooms in vegetable oil and let cool. Combine the roast and lentils, mix, form into cutlets, roll in breadcrumbs and fry.
Ingredients:
1 stack buckwheat,
1 stack red lentils,
½ cup crumbs of black bread,
2 carrots,
2 tbsp. vegetable oil,
1 tsp mustard powder,
1 tsp paprika,
1 tsp dried basil,
¼ tsp. hot red pepper,
salt - to taste.
Preparation:
Soak the lentils for 1-2 hours and boil until tender. Pour water over buckwheat and cook crumbly porridge. Grind the finished lentils into puree using a blender and mix with buckwheat porridge. Grate the carrots on a fine grater, add buckwheat and lentils to the mixture, add bread crumbs, vegetable oil, spices and dried herbs. Stir, form into cutlets and fry in vegetable oil. It is better to add a little oil, as the cutlets may fall apart.
Ingredients:
½ cup lentils,
⅓ stack. walnuts,
⅓ stack. breadcrumbs,
1 onion,
1 clove of garlic,
2-3 tbsp. oatmeal,
salt, ground black pepper, herbs - to taste.
Preparation:
Soak the lentils and cook until tender. Grind in a blender, mix with crushed nuts and finely chopped herbs, add spices and flour and knead the dough. Form cutlets, roll in breadcrumbs. Fry as usual.
Ingredients:
2 stacks boiled lentils,
1 ½ cups walnuts,
1 stack small wheat bran,
2 onions,
3 cloves of garlic,
3-4 tbsp. oatmeal,
1 tbsp. vegetable oil,
salt, ground black pepper - to taste.
Preparation:
Grind the lentils using a blender. Grind the walnuts using a blender, also chop the onion and garlic. Mix with lentils, add chopped herbs and spices. Form cutlets and fry.
Ingredients:
2 stacks boiled brown or green lentils,
2 stacks breadcrumbs,
1 onion,
1 tsp salt,
2 tbsp. chopped parsley,
salt, pepper - to taste.
Preparation:
Cut the onion into very small cubes and mix with boiled lentils. Add bread crumbs, spices, salt, chopped herbs, mix well and form cutlets with wet hands. Place them on a baking sheet greased with vegetable oil and bake at a temperature of 180-200°C for 20-30 minutes.
Ingredients:
500 g zucchini,
4 boiled potatoes,
¾ tsp salt,
¼ tsp. ground coriander,
¼ tsp. ground black pepper,
3 tbsp. flour.
Preparation:
Grate the zucchini and potatoes on a coarse grater or chop using a blender. Combine with the rest of the ingredients, form into cutlets, roll in breadcrumbs and fry.
Ingredients:
400 g peas,
100 g semolina,
2 onions,
½ bunch of parsley,
salt, ground black pepper - to taste.
Preparation:
Soak the peas for 1-2 hours and cook until tender. Drain excess liquid into a separate saucepan and puree using a blender. Boil semolina for 250 ml of pea broth and combine it with pea puree. Sauté the onion in vegetable oil until golden brown. Mix with peas, add chopped herbs and spices and prepare cutlets.
Ingredients:
1 kg boiled potatoes,
1 tbsp. vegetable oil,
salt, ground black pepper, breadcrumbs - to taste.
Preparation:
Mash the dried hot boiled potatoes, add vegetable oil, salt and pepper and make small cutlets with wet hands. Roll them in breadcrumbs and fry in vegetable oil. This recipe can be varied by adding fried onions or chopped green onions to the mashed potatoes.
Ingredients:
500 g potatoes,
400 g canned white beans in their own juice,
1-2 onions,
salt, ground black pepper - to taste,
breadcrumbs.
Preparation:
Boil the potatoes in salted water, cool slightly and mince together with the beans. Add salt and pepper, onion, sauteed until golden brown, knead the whole mass and form cutlets. Roll them in breadcrumbs and fry.
Ingredients:
600 g potatoes,
200 g carrots,
200 g buckwheat,
1 onion,
1-2 cloves of garlic,
salt, ground black pepper.
Preparation:
Grate raw potatoes and carrots on a fine grater or chop using a blender. Chop the onion and garlic as well. Wash the buckwheat, dry it and grind it in a blender. Mix all ingredients, kneading the dough for 10-15 minutes, and prepare the cutlets.
Ingredients:
500 g beets,
2 tbsp. vegetable oil,
2 tbsp. semolina,
salt, breadcrumbs - to taste.
Preparation:
Boil the beets, without peeling them, until tender. Cool, peel, grate on a fine grater and fry in vegetable oil. Then add semolina, stirring constantly, and simmer over low heat for 10 minutes. Add salt and spices to taste, cool and form into cutlets. Roll them in breadcrumbs or flour and fry.
Ingredients:
1 stack buckwheat,
300 g champignons,
1 onion,
1 carrot,
100 g rye bread,
1-2 cloves of garlic,
salt, spices, herbs - to taste.
Preparation:
Boil buckwheat in salted water and cool. Chop the mushrooms finely and fry in vegetable oil along with onions and carrots. Combine buckwheat, soaked bread, spices, herbs and grind with a blender. Form cutlets, roll in breadcrumbs.
Ingredients:
1 kg champignons,
2 onions,
½ cup decoys,
salt, pepper, breadcrumbs.
Preparation:
Finely chop the mushrooms, place in a frying pan and simmer until the liquid has evaporated. Add vegetable oil, stir, add semolina and simmer, stirring, for 10 minutes. Cool. Saute the onion in vegetable oil, add to the mushrooms, salt and pepper, knead the cutlet mass, form cutlets and roll them in breadcrumbs.
Bon appetit!
Larisa Shuftaykina
Today I woke up in a good mood and with a wonderful thought: to surprise and pamper my family, and I prepared an unusual dish - delicious lean cabbage cutlets. Lent is underway - and these cabbage and potato cutlets are just a godsend for those who observe it. Lenten cutlets are incredibly tasty, aromatic, crispy. My mouth is watering just from the mere sight of them: golden, beautifully shaped, perfect cutlets with semolina. I will be happy to tell you how to cook cutlets from raw cabbage.
Ingredients:
- white cabbage - 1.5 heads;
- onions - 2 pieces;
- potatoes - 2-3 pieces;
- flour - 130 grams;
- semolina - 3-4 tablespoons;
- salt, pepper - to taste;
- greenery.
Delicious lean cabbage cutlets. Step by step recipe
- First of all, let's prepare white cabbage: we will need 1.5 heads. Finely chop: you can do this with a knife or a special grater. After shredding the cabbage, there is no need to salt it - and there is no need to mash it either.
- We take a large saucepan and transfer our cabbage into it. Pour boiling water over it. Add enough boiling water so that the cabbage is completely covered with water. Then close everything with a lid and leave it aside for exactly 1 hour.
- While our cabbage is standing, we will work on the onions. We will need 2 large onions. Chop the onion into very thin half rings.
- When 1 hour has passed, we can return to the cabbage: it has already sat down and become soft. But not so soft that you could immediately use it on cutlets.
- We need to drain the water from the cabbage: for this we will need a colander.
- Then take a large frying pan. We put it on the stove, pour in sunflower oil and pour our cabbage there. Cover with a lid and fry over medium heat for 20 minutes, stirring occasionally.
- The next step is to fry the onion: briefly, as soon as it becomes soft, turn off the heat and leave the pan aside.
- Grate the potatoes using a large grater. We transfer it to a deep frying pan or saucepan, where we will prepare our dish.
Tip: if desired, you can add garlic to the potatoes, finely chopped or crushed through a garlic press - 2-3 cloves will be enough.
- In the main frying pan, to the potatoes, add our onion and 2-3 pinches of herbs (I took fresh dill, but you can use frozen or dried; as well as any other herbs, to taste).
- Place the cabbage in the pan with the potatoes and mix thoroughly. While the cabbage is hot, add semolina - use it instead of chicken eggs: it will help glue the minced meat together and help the cutlets find their shape. Now salt it all well and pepper it to taste.
- Then we add a glass of flour to this mass and mix everything thoroughly. So we have the so-called lean minced meat: you can start frying the cutlets.
- We form small oval balls with our hands and press them: we get a beautiful oval shape of cutlets.
- We will fry the cutlets in sunflower oil. Place the frying pan on medium heat and let it heat up. Meanwhile, we will take breadcrumbs and bread the cutlets in them.
- Now you can safely fry: fry on each side for 2-3 minutes.
So we prepared a miracle of white cabbage cutlets. The cutlets came out very juicy and tasty. Even in appearance they are very appetizing: beautifully shaped, with a golden fried crust. The recipe for these cutlets is not so complicated: everything is prepared quite quickly and simply. A wonderful dish for those who observe Lent: they can be served with any side dish. Recipes for wonderful side dishes can be found on our website “I Love to Cook”.
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
Carbohydrates
Calorie content
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!
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