Cabbage cutlets with semolina

Cooking time: 55 minutes.

Number of servings: 12 pieces.

Cabbage cutlets are an excellent alternative to ordinary vegetable stew. Juicy and flavorful, they will please anyone, from vegetarian to omnivorous gourmet. The crispy crust appears on these cutlets thanks to the semolina breading. It is worth noting that they can be prepared in different ways - from frying to baking. The last option is faster and more useful. Try cooking cabbage cutlets in the oven, following the recipe step by step - there is nothing complicated about it.

Which cabbage to choose?

The aromas of vegetable cutlets sizzling in a frying pan begin to hover in our homes with the appearance of the first early cabbage on the shelves of stores and markets. Young cabbage is the most suitable for tender and tasty cutlets. And it takes absolutely no time to prepare it. It is enough to pour boiling water over the leaves removed from the head of cabbage and drain them in a colander or shake them well. This is quite enough for the tender greenish leaves to not only become pliable in molding, but also partially cook.

But I want these cutlets all year round. And winter varieties of white cabbage do not differ in the tenderness of their leaves . But this does not mean that there is no way out! Additional heat treatment and kneading solve this issue .

Cauliflower or broccoli cutlets are quite popular! You can also buy it all year round, and cutlets made from it will taste even brighter. Pre-treatment is the same as for white cabbage: divide into inflorescences and blanch. In summer, a couple of minutes is enough; in autumn, it will take twice as long.

It makes no sense to use only Chinese cabbage; it is good in salads and, alas, does not have a bright cabbage taste. It is better to prepare a salad with pekinka and croutons from such a vegetable.

Heavenly manna

Why is semolina used in cabbage balls? all about its ability to swell, absorbing excess moisture from the dough and its ability to bind dough components better than flour .

These abilities are especially relevant in cabbage cutlets. After heat treatment, even with good drainage of cabbage leaves, excess moisture remains. If you add flour to such a base, the dough will look like porridge. Semolina adsorbs excess water, and thanks to its astringent properties, it glues all its components together. The main thing is not to forget to let the finished dough stand for a while before frying or baking .

Cabbage cutlets with semolina are the most delicious

Few people may not know about the benefits of cabbage, and what delicious cutlets can be made from it! Take note of the simple recipe. Let's prepare cabbage cutlets with semolina. This dish can be considered low-calorie, dietary and even vegetarian. Using simple ingredients, we will create a worthy dish that your household will enjoy.

Ingredients for cutlets:

white cabbage – 400 grams;
onion, small – 1 pc.;
chicken eggs, large – 1 pc.
semolina - 2 tables. l.;
wheat flour - 2 tables. l.;
dill – 3 sprigs;
garlic – 1 clove;
salt, pepper - to taste;
vegetable oil - for frying.

How to cook cabbage cutlets with semolina

The first step is to deal with the cabbage: chop it, maybe not very finely, since later we will grind it in a blender.

Blanch the cabbage for 3-4 minutes until half cooked. To do this, boil half a pan of water and add cabbage to the boiling water. Add a little salt and cook briefly, then drain through a sieve and place the cabbage in a bowl, let it cool completely.

While the cabbage is cooling, cut the onions and herbs into small cubes. Wash and chop the dill. You will also need garlic to enhance the taste of the cutlets. Peel the garlic and finely chop with a knife.

Place the cooled cabbage in a blender bowl and crack one egg into it. If the eggs are small, use 2 pieces. Grind the cabbage in a blender until it becomes minced meat, you can scroll so that small pieces remain, it will also be tasty.

Mix the minced cabbage with onions, garlic and herbs. Instead of dill, you can use any other greens that you have at home. For example, it could be parsley or green onions.

Add semolina and flour to the minced meat, also season with salt and pepper. Mix the base for the cutlets and leave for 15 minutes, during which time the semolina will swell and the cutlets will turn out fluffy.

Heat a little oil in a frying pan, turn the heat to medium, place the formed cutlets in the pan and start frying. Form cutlets comfortably with hands moistened with water.

When the bottom side of the cutlets has become golden brown, reduce the heat, turn the cutlets over and fry on the other side until fully cooked. After turning over, you can cover the cutlets with a lid, they will steam and become airy, since there is semolina inside. On average, cutlets are fried for 5-7 minutes on each side.

Serve the cutlets immediately after cooking or after cooling. In any case, the dish will turn out delicious and unique. Enjoy your meal!

Cooking minced meat cutlets in the oven

Step 1.
Grind the cabbage in a blender, then the onion.
Step 2.
Add chopped cabbage to the minced meat.
Add onion and egg. Salt and pepper. Mix everything well. To ensure that the cutlets come out elastic, beat the resulting mass several times. Step 3.
Form cutlets from the beaten mass (wet your hands in cold water) and place them on a baking sheet covered with foil.
Step 4.
Preheat the oven to 180 degrees and bake the cutlets for 30 minutes until cooked.

So, the cutlets are ready. Serve with any side dish. Bon appetit!

Cabbage cutlets with semolina and egg

This is a recipe for a budget but tasty cabbage dish. Cabbage cutlets with semolina and egg will be appreciated by everyone: both adults and children who are picky eaters. Cabbage can be taken of any variety: late or early. These cutlets are satisfying, rich and juicy. The secret ingredient in these cutlets is semolina. You can diversify your lunch or dinner with these dietary cutlets by serving them with your favorite side dishes. They are also very tasty with sour cream and various sauces.

By the way, such cutlets do not lose their taste even after cooling. Take note of our step-by-step recipe with photos.

Ingredients:

cabbage – 600 g;
onion – 1 pc.;
garlic – 3 cloves;
chicken egg – 2 pcs.;
butter (cream) – 30 g;
semolina – 5 tbsp;
dill and parsley - 5 sprigs each;
salt and pepper - to taste;
sunflower oil – 6 tbsp.

Culinary recipes and photo recipes

Cabbage cutlets with semolina - recipe with photos step by step:

First of all, wash and thinly slice the cabbage. This can be done using a regular knife, a food processor, or a special vegetable cutter for shredding - the choice is yours. The main thing is that the cabbage straws for making cutlets should be thin enough.

On the stove, in a large saucepan (at least 3-4 liters in volume), bring a couple of liters of water to a boil and place the shredded cabbage in it. After the water boils again, cook the cabbage for about 8-10 minutes (time may vary slightly, depending on the type of cabbage) until soft. It is very important not to overcook the cabbage, so we watch it carefully!

While the cabbage is cooking, prepare the onions. We clean it and cut it into small cubes.

We send the butter to an already hot frying pan and, so that it does not burn, add one spoon of vegetable oil to it. In this mixture of oils, simmer the chopped onion over low heat for about 5-6 minutes until soft and very lightly browned. Remove the pan from the heat and leave the onion to cool. If you happen to overcook the onion slightly, be sure to immediately transfer it from the frying pan to a plate so that the residual heat does not burn the onion.

Meanwhile, the cabbage had already cooked.

Place the cabbage in a sieve and, so that it cools immediately, rinse it under running cold water.

Using our hands, squeeze the remaining liquid out of the cabbage and transfer it to a bowl in which we will knead the minced meat for our cutlets.

We pass the garlic through a press, and finely chop the well-washed fresh herbs. Add chopped herbs and garlic to a bowl, followed by fried onions, eggs, salt and pepper.

At the very end, add semolina to the minced cabbage cutlets. By the way, instead of semolina, you can take flour, ground crackers, or for a healthier option, ground oatmeal, but be prepared that their taste will be slightly felt in the finished cutlets.

Stir thoroughly and leave for 15-20 minutes so that the semolina swells, otherwise it will crunch on your teeth.

After 15 minutes, heat the oil in a frying pan and use your hands to form cabbage cutlets of the desired size from the minced meat. Place the cutlets in a frying pan and fry them until cooked.

Cabbage cutlets are fried quite quickly. 3-4 minutes on each side will be enough.

To remove any remaining oil from the cutlets, immediately transfer them from the pan to paper towels.

That's all, cabbage cutlets with semolina are ready!

These cutlets are delicious both still warm and cold. You can serve them on their own with sour cream or ketchup (preferably with homemade), or use them as a vegetable side dish.

How to cook cabbage cutlets, recipe with semolina and egg

We wash the cabbage and tear off the wilted leaves. Shred into thin strips. This can be done either with a knife or using a special grater or food processor.

Take a large saucepan (for 3-4 liters of water), fill it with 2000 ml of water, boil and boil the cabbage in it for 8-10 minutes, after boiling again. It is important not to overcook the cabbage.

During this time, peel the onion and chop into small pieces.

Heat the butter in a frying pan, add a little vegetable oil to it. Simmer the chopped onion in a frying pan for 5-6 minutes. Leave the finished onion to cool.

Strain the cabbage through a colander and rinse with cold water so as not to wait for it to cool.

Use your hands to squeeze out excess water from the cabbage. Add the egg, salt and pepper, crushed garlic, and fried onion to the cabbage.

At this stage, add semolina and chopped herbs as desired.

Lean cabbage cutlets without eggs

Photo of lean cabbage cutlets without eggs

With an egg, the cutlets acquire a richer taste, but during fasting this ingredient has to be excluded. One way or another, they turn out tender and nutritious. It is better to take bread that is a little stale, and the sour cream is quite fatty.

Ingredients:

0.5 kg cabbage;
100 g hard cheese;
3 tbsp. l. sour cream;
1/3 cup milk;
2 slices of white bread;
1 tbsp. l. starch;
Breadcrumbs;
Salt pepper.

Cooking method:

Cut the cabbage into small pieces and boil until tender.
Grind the cabbage in a blender.
Pour milk over the bread, let it soften a little and mix with cabbage.
Add starch, sour cream, salt and pepper to taste.
Grate the cheese on a fine grater and add to the bread, mix well.
Make small cutlets, roll each in breadcrumbs.
Fry the cutlets in vegetable oil for 10 minutes on each side.

Now you know how to cook cabbage cutlets according to a recipe with a photo. Bon appetit!

Cabbage cutlets will be a real find for lovers of healthy food. You can afford them both during fasting and during even the most strict diet. Before you cook cabbage cutlets, it is better to read some useful recommendations from professionals:
It is recommended to discard the top layer of cabbage leaves, since they are usually quite limp;
You don’t need to boil young cabbage first, but just rinse it thoroughly;
Before cooking the cutlets, you can brush them with lightly beaten egg white to create a golden brown crust;
For minced cabbage, you can chop the cabbage using a blender, meat grinder, or simply finely chop it with a knife;
To avoid damaging the cutlets during frying, do not turn them over with a fork. A wooden or plastic spatula is suitable for this;
When placing the cutlets on a baking sheet or frying pan, leave at least 1.5 cm of space between them.

101eda.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.

Unusually tender, juicy and aromatic cabbage cutlets with semolina are good not only hot, but also cold. During the season, lean cutlets can be prepared from young white cabbage, served with sour cream and fresh herbs.

In general, cabbage cutlets can become not only a main dish, but also a side dish for meat - depending on how you like it. Lenten cutlets are quite filling and nutritious. By the way, be sure to add onions fried in drained oil to the cutlet dough - so the finished cutlets will pleasantly surprise you not only with their tenderness, but also with a subtle creamy aroma.

Ingredients for cutlets:

White cabbage – 700 grams
Vegetable oil -100 milliliters
Chicken eggs – 2 pieces
Onions – 2 pieces
Semolina – 4 tablespoons
Butter – 2 tablespoons
Dill – 1 bunch
Table salt – 1 teaspoon
Ground black pepper – 1 pinch

Cooking method

Wash the white cabbage, remove dry leaves and cut off the stalk.

Grate raw cabbage.

Wash the carrots, peel and grate.

Pour 4 tablespoons of vegetable oil into a frying pan. Place it on medium heat and heat it up. Place the carrots in the pan.

Wash, peel and finely chop the onion on a cutting board.

Add the onion to the carrots, fry the mixture until golden brown and transfer to a deep bowl.

Place the grated cabbage in a frying pan and add a glass of boiling water.

Add bay leaf and cover the pan with a lid. Simmer over low heat for 20 minutes.

Place the finished cabbage in a bowl with the carrots and onions. Add butter and stir.

Salt and pepper the minced cabbage.

Drain the liquid, add 2-3 tablespoons of semolina.

When the mixture has cooled, add 1 egg to the minced vegetables and mix.

Pour semolina into a plate.

Grease a baking sheet with vegetable oil.

Form cutlets and roll in semolina.

Place the finished cutlets on a baking sheet.

Break the egg into a bowl and beat lightly with a fork.

Brush the cutlets with egg.

Place the baking sheet in an oven preheated to 190 degrees and bake for 20 minutes. When the cutlets become golden brown, remove them from the oven and divide them into portions.

Serve the dish hot with rye bread.