Lenten cabbage cutlets are an easy recipe for a delicious dish for your table! Lenten cabbage cutlets: very juicy and tasty.
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
Hi all. Today we will prepare lean cutlets. There are a lot of recipes for such cutlets and they are all completely different. Today we will prepare lean cabbage cutlets with semolina. Very tasty cabbage cutlets are also very juicy.
What do you need:
- cabbage 1.5 pumps
- 2 pcs large onions
- 2-3 potatoes
- salt, pepper, herbs
- semolina 3-4 tbsp. spoons
- garlic 2-3 cloves
- 130 grams of flour.
How to cook lean cabbage cutlets
First of all, let's prepare the cabbage. The cabbage needs to be finely chopped. This can be done with a knife or a shredder, whichever is more convenient for you. The most important thing is that it is small. The cabbage does not need to be salted or mashed. Take a large saucepan and place the shredded cabbage into it. Pour boiling water over it. The entire cabbage should be immersed in boiling water. Close the lid and forget about it for 1-1.5 hours. We don't put it on fire.
The onion also needs to be cut very finely into half rings.
After an hour, the cabbage became softer, but not so much that it could be made into “minced meat”. Now we need a colander; we will need to drain all the water from the cabbage.
Next, take the largest frying pan you have and pour some sunflower oil into it. And lay out the cabbage. We need to fry it a little. We don’t add salt, we don’t add spices. Close the lid and first put it on high heat, then reduce the heat. And you will have to interfere twice. This will take approximately 15-20 minutes.
Place another frying pan along with the cabbage, pour in a little vegetable oil and add the chopped onion. The onion should not turn golden, it should become soft. As soon as the onion has become soft, turn off the heat so that it does not fry, and put it aside.
Potatoes need to be grated on a coarse grater. The potatoes remain raw; we do not boil or fry them. We send it to the stasis in a large bowl in which we will mix all the ingredients. We also pass the garlic through a garlic press here. Add the cooled onion to the potatoes. The greens can be either fresh or frozen; we also add them here and mix everything well.
We also send stewed cabbage here. But don't send all the cabbage at once. Roughly divide into three parts and lay out one at a time and mix. If you add all the cabbage at once, it will be difficult to mix everything well. When everything is mixed and still hot, take semolina, semolina will be used instead of eggs. Pour out all the semolina until the hot semolina begins to swell a little and the semolina begins to absorb all the moisture that is available. The most important thing is not to overdo it with semolina. It is very difficult to write down the exact quantity, since everyone’s cabbage will be different, some will be drier, some will be more moist. Add it gradually until all the moisture is gone.
Now you need to salt it well. When we chopped cabbage, we did not salt it. Although you can add salt when you fill it with water, it will be saturated with salt and then you will need to salt it less. This can also be done. The only spice we add is pepper. But this is a matter of taste, you can add what you like. Mix everything thoroughly.
Now it's time to taste for salt and pepper. To make sure that the cabbage turned out tasty and the cutlets themselves turned out tasty. Then add flour and mix well.
How to understand that you no longer need to add flour with semolina. Take some so-called “minced meat” and try to make a cutlet out of it. If the cutlet sticks well and holds its shape, then it’s enough.
You can fry cutlets in four ways:
1. Without anything, that is, with pure “minced meat” that we prepared.
2. Dip the cutlets in semolina and fry.
3. Dip in breadcrumbs.
4. Dip in flour.
Cabbage cutlets are fried over low heat. When frying, the cutlets hold their shape very well and do not fall apart, although we did not add eggs. Either way, the cutlets turn out juicy and tasty. You can cook them not only during Lent. They can be prepared any day you want.
These are the juicy and tasty lean cabbage cutlets we made. Bon appetit!
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 prepare lean cabbage cutlets.
This dish is very tasty and extremely simple:
- Preparation will take no more than an hour, and no special effort is required.
- 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 have them in their skins, we'll 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!
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.
Lenten cabbage cutlets: the most delicious recipe
Some are sure that cutlets made only from vegetables cannot be tasty, and it is impossible to eat such a dish. To see if this judgment is wrong, try this recipe.
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.
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!
During fasting, we eat not only raw food, but also cooked food. People who fast often eat vegetables. Today we will talk about how to cook lean cabbage cutlets with semolina.
This dish is quite filling and very tasty. Lenten cutlets can and should be consumed not only while fasting, but also on ordinary days, when you can eat any food. Delicious, tender, light lean cabbage cutlets will bring you a lot of pleasure and will please everyone without exception. Vegetable cutlets from cabbage are easy and simple to prepare. There is no need to describe all the benefits of cabbage again, otherwise our story will drag on for a long time. One thing is clear - there are benefits, and considerable ones! Therefore, let's get down to business right away, or rather, to creating our culinary miracle!
Product composition
- one and a half medium heads of cabbage;
- two large heads of onions;
- three potato tubers;
- salt and ground black pepper - to taste;
- any greens - to taste;
- 5-6 tablespoons of semolina;
- one head of garlic (or to taste);
- refined sunflower oil - for frying;
- 130 grams of wheat flour.
Lenten cabbage cutlets: step-by-step cooking process
Remove the top green leaves from white cabbage and cut out the stalk. Chop the remaining parts as thinly and smallly as possible and transfer to a saucepan. Pour boiling water over the cabbage: there should be enough water so that the cabbage is completely covered with water.
Cover the pan with a lid and leave for one hour: no need to cook. After an hour, when the cabbage becomes soft, put it in a colander and let all the liquid drain. In the deepest frying pan you have in your house, pour a small amount of vegetable oil and heat it up.
Place the cabbage in the pan, cover with a lid and cook over high heat first, then reduce the heat. Fry for 15 minutes, stirring occasionally. Peel two large onions and cut them into very thin quarter rings. Place a second frying pan on the fire, also pour in vegetable oil and add the onion. Fry it until soft and immediately turn it off: do not let it fry. Peel the potato tubers, wash and grate on a coarse grater. Transfer to a deep saucepan in which we will make the minced meat.
We peel one head of garlic, separate it into cloves and pass it through a press. We send it straight into the pan with the potatoes. Add the slightly cooled fried onion there. Add any greens to taste (you can also use frozen ones). Place the cabbage in parts into the pan and immediately mix well. Sprinkle everything with semolina, but don’t pour it all out at once: perhaps it will take a little less.
Stir and make sure all the liquid is absorbed. Salt and pepper to taste. You can add your favorite spices too. Mix everything well and taste it. Lastly, add wheat flour and stir. Let’s check: if the minced meat holds its shape, then you don’t need to add any more flour or semolina. You can fry cutlets in four ways: without anything (that is, I don’t bread them), bread them in flour, roll them in breadcrumbs, or use semolina for breading.
To my taste, the most delicious and golden-brown cutlets are obtained if they are breaded in breadcrumbs. But you can experiment and do it the way you like. Fry the cutlets in a small amount of vegetable oil over low heat until golden brown on both sides. Serve lean cabbage cutlets with any side dish and your favorite sauce. You can see how to prepare a very tasty universal sauce on our website. Until Lent came, we ate them with sour cream; during Lent you can offer them with tomato sauce, ketchup, lean mayonnaise or any sauce made from vegetables. Lenten cabbage cutlets turn out to be very juicy and filling, so the fast will not be boring.