Meatless cabbage cutlets: the most delicious recipe

The benefits of cabbage as an invaluable source of fiber are undeniable. This explains the popularity of cabbage dishes. In addition, they are low-calorie, healthy and economical.

Among the wide variety of cabbage delicacies, cutlets have always stood out, suitable both as an independent dish and a side dish. They are included in vegetarian, children's and dietary menus, can diversify the family diet, and are prepared very simply.

Cabbage cutlets, prepared from a minimal set of ingredients, turn out not only very tasty, but also thanks to the vitamins contained in cabbage. They go well with regular sour cream or tomato, as well as with some meat dish.

Cooking instructions

Wash the cabbage, remove the top leaves and finely chop.

Place cabbage, onions in a frying pan or deep saucepan and pour milk over everything. Simmer over low heat for 20 minutes until half cooked.

After 20 minutes, add pepper and salt to taste to the cabbage, make sure that the milk has completely evaporated, and only then remove the cabbage from the stove, place it on a plate and cool.

Pour semolina into the cooled cabbage and break the eggs.

Mix everything and leave for 20 minutes for the semolina to swell.

After 20 minutes, pour the sifted flour into the cabbage mixture and stir.

The minced cabbage is ready.

Form cutlets of the desired size from the resulting minced cabbage and roll in flour.

Fry cabbage cutlets in vegetable oil for 5 minutes, first on one side.

After the cutlet, turn it over and fry the same amount on the other one.

Serve the finished cabbage cutlets with sour cream.

Recipe with sour cream in the oven

The cutlets are stewed together with sour cream in the oven, making them as juicy as possible. If desired, you can use a lower fat dairy product to make the recipe more dietary, suitable for athletes and people watching their figure.

Cooking time: 1 hour

Number of servings: 10

Energy value

• calorie content – ​​196.3 kcal;
• proteins – 4.7 g;
• fats – 13.9 g;
• carbohydrates – 13.2 g.

Ingredients

• white cabbage – 700 g;
• egg – 3 pcs.;
• flour – 70 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• potato starch – 20 g;
• sour cream 20% – 350 g;
• sunflower oil – 3 tbsp;
• table salt - to taste;
• ground black pepper - to taste.

Step-by-step preparation

1. Remove the top leaves from the cabbage. Peel the onions and carrots and rinse under running water.
2. Grind the vegetables on a coarse grater, finely chop the onion with a knife.

3. Add starch, pepper and salt, mix well.
4. Make cutlets and roll them in flour.
5. Heat a frying pan with sunflower oil over medium heat.
6. Fry the cutlets for 3-4 minutes on each side until they are golden brown.

7. Preheat the oven to 200 degrees.
8. Place the cutlets in a baking dish and pour sour cream on top. Cover with foil.
9. Place in the oven and bake for 20-25 minutes.

Tip: to make the cutlets even juicier and softer, you can add 0.5 cups of vegetable broth to the pan.

The dish is served to the table with various side dishes. The cutlets are combined with mashed potatoes and boiled buckwheat, bulgur, and brown rice. To get an even greater boost of vitamins, you can prepare a salad of beets, bell peppers, and carrots. It is better to season it with olive oil, sprinkle with finely chopped parsley and dill on top. The taste of the cutlets will be complemented by the sauce. Suitable satsebeli, cheese, creamy with garlic.

Cauliflower cutlets recipe

Hearty cutlets with a delicious crust can be prepared without any meat at all. This dish flies off the table in the blink of an eye.

Required ingredients:

• cauliflower forks;
• 2 cold eggs;
• 0.1 kg cheese;
• 1 onion;
• 100 g flour;
• salt, pepper, dill, breadcrumbs.

Steps for preparing delicious cauliflower cutlets:

1. We wash our central ingredient, cut off the hard part of the head of cabbage with a knife, divide it into inflorescences and put it in a bowl.
2. Throw the inflorescences into boiling water and cook after boiling again for about 8 minutes.
3. Catch the cooked cabbage pieces with a slotted spoon and leave to cool.
4. Puree the cooled cabbage in a blender and set aside again.
5. Cut the peeled onion into small squares.
6. Wash and chop the dill.
7. Grate the cheese on the coarse side of a grater.
8. Combine cabbage puree with onions, herbs and cheese, beat in eggs, add salt, pepper, add spices to taste, then mix everything until smooth.
9. Add flour and mix thoroughly again.
10. Heat oil in a frying pan.
11. We wet our hands with water, form round cakes, roll them in breadcrumbs and place them in a frying pan.
12. Fry the cabbage cutlets until golden brown, then turn them over with a wooden spatula.

Meat cutlets with cabbage

The most delicious cabbage cutlets are undoubtedly those with meat. Not only does a dish made from these two main components turn out to be quite affordable, but it also has an amazing taste. Due to the vegetable, the meatballs are very juicy.

Number of servings: 8

Cooking time: 50 minutes

Energy value

• calorie content – ​​338.2 kcal;
• proteins – 11.9 g;
• fats – 25.1 g;
• carbohydrates – 16.2 g.

Ingredients

• minced meat – 400 g;
• onion – 1 pc.;
• cabbage (white) – 400 g;
• chicken egg – 1 pc.;
• wheat flour – 50 g;
• breading mixture – 70 g;
• garlic cloves – 3-4 pcs.;
• salt - to taste;
• black pepper – 1 pinch;
• sunflower oil – 55 ml.

Step-by-step preparation

1. First, prepare the cabbage and onions. They need to be chopped into medium pieces, then put into a blender and grind. If small particles remain, it's okay. Squeeze out the excess juice, otherwise the meatballs will fall apart during heat treatment.
2. Add minced meat to the resulting mass. It can be made from either pork or beef. It is best to use a home-made product, for which it is recommended to take the blade part. It contains both pulp and a small amount of fat.

3. Beat in the egg, season and add the pressed garlic. Don't forget to add salt to taste. Stir. Let the minced meat rest for a while.

4. At this time, prepare a frying pan with vegetable oil. It should be heated thoroughly so that the cutlets set immediately and do not absorb excess fat.
5. In a separate flat plate, combine breadcrumbs and flour. Roll the formed round cutlets in the resulting mixture. Fry the pieces on one side without a lid, on the other - under it. On average this will take about 25 minutes.

Knowing the recipe and secrets on how to cook very tasty cabbage cutlets step by step, you are unlikely to remain hungry even in times of financial difficulties. In addition, dishes made from this vegetable are truly tasty and nutritious. Bon appetit!

How to cook cabbage cutlets with minced meat

This recipe is a real lifesaver if there is critically little minced meat for the cutlets. By adding cabbage to it, you will get high-quality cutlets.

Required ingredients:

• 0.5 kg cabbage;
• 0.3 kg minced meat;
• 1 egg;
• 100 g flour;
• 50 g semolina;
• 100 ml milk;
• salt, pepper, spices.

Stages of cooking cabbage and meat cutlets:

1. Shred the cabbage as finely as possible;
2. After adding a little salt, fry the minced meat in oil;
3. After filling the cabbage with milk, simmer it in a thick-walled frying pan until half cooked.
4. After the milk boils, add semolina, stirring continuously, and boil for about a quarter of an hour.
5. Let the cabbage mass cool, then combine it with the minced meat and beat in the egg. After mixing, wait until our unusual minced meat has completely cooled down.
6. Having wetted our hands, we form oval-shaped cakes, bread them in flour and fry them in hot oil. Creamy sauce, sour cream or mayonnaise will be an excellent addition to the original dish.

Making cutlets from fresh cabbage

Step 1.
Remove the leaves from the cabbage.
Step 2.
Next, chop the cabbage leaves with a knife (or grate them on a coarse grater).
Step 3.
Pour two liters of water into the pan and wait until it boils.
Then place the chopped cabbage leaves in boiling water. Step 4.
Turn off the heat and leave the cabbage in the pan for about an hour and a half.
Step 5.
Now squeeze out excess juice from the cabbage and place it in a bowl.
Step 6.
Add eggs (beaten).
Salt and pepper. Step 7.
Add flour to the ingredients (exactly as much as for meat cutlets).
Mix everything well. Step 8.
We wet our hands in water and form cutlets from the cabbage mass.
Roll each cutlet in breadcrumbs. Step 9.
Fry the cutlets in a heated frying pan with vegetable oil on both sides until golden.
So, the cutlets are ready.
Serve with sour cream or ketchup. Bon appetit!

Cabbage and chicken cutlets

Despite such an unusual combination of products, the result will surprise you with its pleasant taste and satiety. And by showing a little initiative and stewing the finished cutlets in tomato, you will add juiciness to them.

Required ingredients:

• 0.2 kg cabbage;
• 0.2 kg chicken fillet;
• 1 cold egg;
• 3 garlic cloves;
• salt, pepper, curry.

Procedure for preparing cabbage and chicken cutlets:

1. Remove the top cabbage leaves, grate the required amount of cabbage or pass through a blender.
2. Separate the meat from the bones and skin, pass it through a meat grinder or blender. The ratio of cabbage to meat should be approximately 2:1.
3. Combine the minced meat with cabbage puree, beat in the egg, mix by hand, adding chopped garlic, spices and salt. Mix again by hand and beat the minced meat. The mass will look runny, but the finished cutlets will hold their shape perfectly.
4. With wet hands, form round cakes, place them in hot oil, and fry on both sides.
5. When a golden brown crust appears, reduce the flame as much as possible, pour in a little boiling water or meat broth, and simmer for about a quarter of an hour. It is allowed to add spices and bay leaves to the broth.
6. An excellent side dish for these cutlets is rice and homemade pickles.

Option with potatoes

If you are planning to cook such a dish for the first time and are a little skeptical about this vegetable in its pure form, then make cabbage cutlets according to this recipe. It will be very tasty if you add potatoes to the composition. Then the dish will to some extent resemble potato pancakes or potato pancakes.

Number of servings: 11

Cooking time: 40 minutes

Energy value

• calorie content – ​​131 kcal;
• proteins – 3.6 g;
• fats – 6.2 g;
• carbohydrates – 15.3 g.

Ingredients

• cabbage – 600 g;
• potatoes – 300 g;
• flour – 6 tbsp;
• salt - to taste;
• eggs – 2 pcs.;
• onion – 1 pc.;
• garlic slices – 3 pcs.;
• pepper - to taste;
• sunflower oil – 70 ml.

Step-by-step preparation

1. Cut fresh cabbage into shavings and briefly crush it with your hands with force - this will make the vegetable more tender.
2. Separately, grate the potato tubers with a fine grater. Be sure to squeeze out the juice, otherwise the dough will subsequently become liquid and the cutlets will spread across the pan. Place two vegetables together.
3. Grate the onion and garlic - this will make the taste more restrained. Add all remaining ingredients and stir. The consistency of the mass should be the same as if you were preparing potato pancakes.
4. Fry the cutlets on both sides, placing about a tablespoon of dough in the pan. In order to get rid of excess oil, cover each layer of prepared cutlets with dry paper towels or napkins, then remove them.

This is interesting : you can experiment with the taste palette, based on your own preferences. In addition to everything else, it is permissible to include bell pepper or dill in the list of ingredients.

Recipe for cabbage and cheese cutlets

The most banal hard cheese will help add piquancy to cabbage cutlets.

Required ingredients:

• 1 small cabbage fork;
• 100 ml sour cream;
• 50 g cheese;
• 2 cold eggs;
• 50 g flour.

Stages of cooking cabbage cutlets with added cheese:

1. Shred the cabbage as thinly as possible, fry it for a couple of minutes in hot oil, then add sour cream and continue to simmer until soft, seasoning with salt and pepper. Then remove from heat and let cool.
2. Grate the cheese on a medium-mesh grater.
3. When the cabbage has cooled, beat the eggs into it and add cheese, mix thoroughly.
4. We form cutlets from the resulting mass, bread them in flour and fry them on both sides until golden brown;
5. Serve with sour cream.

Cabbage cutlets with minced meat

Cabbage cutlets with minced meat are a complete independent dish that satisfies the body's needs for proteins, fats and carbohydrates. The dish turns out nourishing and flavorful. To prepare it, you can use minced pork, pork and beef, or poultry meat twisted through a meat grinder.

Ingredients:

• 300 g cabbage.
• 300 g minced meat.
• 2 tbsp. l. flour.
• 1 medium sized onion.
• 2 cloves of garlic.
• Vegetable oil.
• Salt and pepper to taste.
• 1 chicken egg.

Cooking process:

1. Cut the cabbage head into pieces - you must definitely choose young cabbage.
2. Peel the garlic and onion and pass through a meat grinder or blender along with the pieces of cabbage. It is necessary to achieve a homogeneous mass, so if any unchopped pieces of vegetables remain, they should be discarded or passed through the cutting tool again.
3. Stir the egg into the vegetable mixture and beat lightly with a fork. It is also possible to add an egg at the stage of chopping vegetables in a blender.
4. Combine minced meat with vegetable puree, add pepper and salt. You can use a mixture of seasonings for meat or minced meat. Stir everything well. Let it sit for a while.
5. Make cutlets from the resulting minced meat and roll them evenly in flour.
6. Heat vegetable oil in a frying pan. For lovers of deep-fried dishes, you need to pour more oil and heat it up high. If you think the fat content is too much, you can use a little oil.
7. Fry the cutlets on both sides until golden brown.

These cutlets can be served without any additional sauces, or they can be eaten with sour cream.

How to cook delicious sauerkraut cutlets

Don’t believe that you can make juicy, soft and very tasty cutlets from pickled kaput? Then we go to you! For meat eaters, when reading the name, the dish may seem a little strange. However, in the hot season, when it doesn’t bother you to think about the safety of your figure, cabbage cutlets will be just right.

Required ingredients:

• 0.5 kg of sauerkraut;
• 300 g flour;
• 20 g sugar;
• a pinch of soda;
• onion;
• egg;
• salt pepper.

Stages of cooking the best summer cutlets:

1. Finely chop the peeled onion and saute it in hot oil until transparent.
2. Add soda and sugar to the flour sifted through a fine mesh sieve. Mix everything thoroughly.
3. Combine flour with cabbage, add salt and pepper, after mixing add fried onion and egg, if desired, you can enrich the taste with finely chopped herbs.
4. We form cutlets from minced cabbage, bread them in flour, and send them to fry over low heat.
5. Serve with sour cream as an addition to any side dish.

Cabbage cutlets in a slow cooker

The slow cooker makes especially tender cabbage cutlets. They simply melt in your mouth, so they quickly disappear from the plate. But eating cutlets will not have a negative effect on your figure, since they contain few calories.

Ingredients:

• 500 g white cabbage.
• ½ head of onion.
• ¼ tbsp. flour and semolina.
• 2 cloves of garlic.
• Green onions and parsley.
• Salt and seasonings.
• Breadcrumbs.

Cooking process:

1. Cut the cabbage into several pieces, add water and place on the stove. Cook it on medium power for 10-15 minutes. Then drain the water.
2. Pass the slightly cooled cabbage through a meat grinder or chop using a blender.
3. Peel the onion and also chop in a meat grinder or blender.
4. Finely chop the garlic and herbs.
5. Mix cabbage, chopped onion, garlic, herbs. Add salt and seasonings to taste. It can be black and red pepper, Provençal herbs, turmeric, coriander - whatever you like.
6. Add semolina to the whole mass, mix the ingredients and let the minced meat stand for a while.
7. Form cutlets from minced cabbage and roll them in breadcrumbs. You don't need a lot of breadcrumbs for breading - their layer should be thin, otherwise the excess will crumble and burn.
8. Select the “Frying” mode in the multicooker and set the time to 30 minutes. Fry the cutlets on both sides until done with the lid open.

Lenten dietary cabbage cutlets with carrots

The decision to give up meat dishes during Lent is usually affected by the meagerness of the daily menu. You can diversify it with cabbage and carrot cutlets. The egg in the recipe is present as a binding element; if desired, it can be replaced with 1 potato.

Required ingredients:

• 0.3 kg cabbage;
• 1 large carrot;
• 1 cold egg;
• 170 g flour;
• salt pepper.

The procedure for preparing the most dietary cutlets:

1. Finely chop the cabbage.
2. We grate the washed and peeled carrots on the small cells of a grater.
3. Lightly sauté the vegetables. In their raw form, they are not suitable for making cutlets. To do this, heat a tablespoon of oil in a frying pan and place the prepared cabbage and carrots on it. The total roasting time is about 10 minutes. Transfer the softened vegetables to a deep bowl.
4. In order for the cutlets to keep their shape normally, they need a binder; an egg and flour will handle this role. Beat the egg into the vegetables, add 100 g of flour, season with spices and salt, and knead thoroughly.
5. Now our minced vegetables are ready to form cutlets. We form the cakes with wet hands, then bread them in the remaining flour and fry them on both sides.

Lush cabbage cutlets: recipe with photos step by step in a frying pan

These meatballs are distinguished by their airy structure and delicate consistency. It is proposed to make them with the addition of semolina, which acts as a binding agent for minced cabbage. If desired, you can replace it with breadcrumbs, otherwise following the recipe.

Number of servings: 5

Cooking time: 30 minutes

Energy value

• calorie content – ​​200.1 kcal;
• proteins – 5.4 g;
• fats – 10.5 g;
• carbohydrates – 21 g.

Ingredients

• fresh cabbage – 600 g;
• chicken egg – 1 pc.;
• semolina – 1 tbsp;
• wheat flour – 4-5 tbsp;
• salt - to taste;
• spices – 1 pinch;
• refined oil – 50 ml.

Step-by-step preparation

1. Cut the head of cabbage into several fairly large segments, then place in a saucepan with lightly salted water. Boil for no longer than 5-7 minutes until al dente. Drain in a colander, and after the liquid has drained, grind using a meat grinder. In this case, you should choose a strainer with large holes - this way the cabbage will not lose its texture and will resemble finely chopped cabbage. In addition, forming meatballs from such minced meat will be much more convenient than twisting the mass through a fine mesh.

2. Add egg, flour and semolina to the cabbage mixture. Season. Stir and leave for a short time (half an hour will be enough) so that the mass becomes homogeneous and the semolina absorbs the vegetable juice.

3. Heat the oil thoroughly in a frying pan and place the formed cutlets in it. Taking into account the use of the main component already boiled, 5 minutes on each side will be enough. To prevent the mass from falling apart during cooking, fry the meatballs with the stove switch set to at least medium.

Tip: Rosemary, coriander and paprika are perfect spices for this dish. Juicy dill, finely chopped into minced meat, also complements the freshness of the main vegetable well.

Cabbage cutlets in the oven

This dish should appeal to all lovers of dietary and vegetarian food. Because the result is tasty, absolutely non-greasy and very healthy.

Required ingredients:

• 1 kg cabbage;
• 200 ml milk;
• 50 g butter;
• 100 g semolina;
• 3 eggs;
• salt, pepper, coriander, breading.

Stages of preparing rosy and delicious cutlets without meat:

1. Remove the cabbage leaves from the fork, wash them well and place them in a saucepan.
2. Boil cabbage leaves in salted water for about 10 minutes. When using a young vegetable, this cooking stage can be omitted.
3. When the boiled cabbage has cooled, grind it using a blender or by hand chopping.
4. Melt the butter in a thick-walled frying pan, put the cabbage in it, stirring, simmer for 5 minutes, then pour in the milk.
5. When the milk-cabbage mixture begins to boil, add the semolina, stir, turn off the flame and cover everything with a lid.
6. When the resulting mass has cooled and the semolina in it has swelled, add eggs; the white of one of them can be pre-separated for lubrication. Salt and season our minced meat, then mix thoroughly.
7. We form cutlets from it, which should be rolled in breading.
8. Line a baking sheet with wax paper, place the cutlets on it and place them in the oven for about 20 minutes.
9. We take out the cutlets, brush them with protein and put them in the oven again, this time for a quarter of an hour.
10. The finished dish can serve as a side dish, usually served with sour cream or ketchup.

Cooking cabbage cutlets in the oven

Step 1.
Separate the leaves from the washed cabbage and place them in a pan with salted water.
Cook the leaves for about twelve minutes. Then drain the water and let the leaves cool. Step 2.
Next, grind the cabbage leaves in a food processor or pass through a meat grinder.
Step 3.
Now heat the frying pan and melt the butter in it.
Add shredded cabbage. Add milk and semolina. Cover the pan with a lid and simmer the ingredients for about seven minutes, stirring. Step 4.
Let the cabbage mass cool and add the egg to it.
Add flour, salt and pepper. Mix everything well. Step 5.
Form cutlets from the mixture and roll them in flour.
Step 6.
Cover the baking sheet with baking paper.
Grease the paper with butter (butter) and place the cutlets on it. Step 7.
Preheat the oven to 170 degrees and bake the cutlets for 25 minutes.
At the end of cooking, brush the cutlets with beaten yolk. So, the cutlets are ready.
Serve them on the table with sour cream. Bon appetit!