Cabbage cutlets: the most delicious recipe

To make traditional cabbage patties, you need the following ingredients:

– white cabbage – 500 grams;

– chicken egg – 1 piece;

– semolina – 3 tablespoons;

– wheat flour – 2 tablespoons;

– bread crumbs – 300 grams;

– milk – 1 glass; – butter – 50 grams;

– vegetable oil – a few tablespoons;

– salt to taste.

Cabbage cutlets are a low-calorie dish rich in vitamins. It can be served as a side dish or on its own

Finely chop the washed white cabbage into strips, no more than 1,5 cm long. Then put it in a preheated pan with vegetable oil. Simmer the cabbage for about 10 minutes over low heat. Stir often to prevent it from burning. When the cabbage noticeably decreases in volume, add a small amount of milk to it so that it is 1 cm in the pan.

Continue simmering the cabbage along with the milk until tender. If it is completely absorbed, and the cabbage is not ready at the same time, you can add milk little by little. At the same time, it should be borne in mind that the stewed cabbage at the end of cooking does not turn out to be too wet. If this happens, put it in a colander and wait a while until the excess milk drains.

The drier the stewed cabbage is, the less flour and semolina you need for cabbage cutlets. This means they will contain fewer calories.

Let the cooked cabbage cool, then pass it through a meat grinder. Add semolina to it and place in the pan. Heat this mass over minimal heat so that the semolina can absorb the cabbage juice. After the cabbage with semolina has cooled, add the beaten egg, salt, wheat flour to them and mix thoroughly until you have a fairly dense mass.

Form cabbage patties out of it. They should be about half the size of your hand. To prevent the mass from sticking to your hands, dip them in cold water. For breading, you can use breadcrumbs. If you want to make cutlets strictly according to the “grandmother’s” recipe, make delicious crackers yourself. To do this, grate or grind ordinary dried white bread in a blender. Dip the cabbage patties in breadcrumbs and fry them on both sides in a mixture of vegetable and butter.

After a working day, there is often no time or energy left for a long cooking. In this case, the recipe for cabbage cutlets, which can be made in a hurry, will help you out.

To make lazy cabbage patties, you need the following ingredients:

– white cabbage – 300-400 grams;

– chicken egg – 1 piece;

– wheat flour (by eye);

– pepper – to taste; – salt – to taste;

– butter – 50 grams;

– vegetable oil – a few tablespoons;

– onions and carrots – optional.

You can also slightly modify this recipe and cook vegetable cutlets. To do this, add additional carrots and onions chopped in a blender to the cabbage mass.

Chop the washed cabbage and chop it in a blender. Add an egg to it, salt and pepper, mix thoroughly. Add flour gradually, stirring the mass well. It should be thick enough so that you can form cutlets out of it.

According to this recipe, cabbage cutlets are made thin and small in size. Otherwise, raw cabbage, which is part of the cutlet mass, may not be fried. The thickness of the cutlets should ideally be no more than 1 cm. Fry them on both sides in a mixture of butter and vegetable oil over medium heat.

Pancakes made from young cabbage are especially tender. They taste like squash pancakes. But with the help of some of the culinary secrets that you will now learn, you can prepare this dish any time of the year.

You will need the following ingredients:

– white cabbage – 1 kilogram;

– chicken egg – 2 pieces;

– wheat flour – 2-3 tablespoons;

– vegetable oil – a few tablespoons;

– greens (parsley, onion, dill);

– pepper and salt to taste.

To prepare the sauce for cabbage pancakes, you will need:

– natural yogurt without additives – 200 grams;

– garlic – 2-3 cloves.

Finely chop the washed cabbage, salt and remember with your hands. For young cabbage, you don’t need to make much effort. Ripe cabbage will take longer to mash. You should also wait for some time until, under the influence of salt, the cabbage releases the juice and softens. Chop the herbs finely and add to the cabbage. Add flour and beaten eggs to them, pepper and salt. The consistency of the mass should be like thick sour cream.