Cabbage cutlets with cheese

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White cabbage 500 g
Semi-hard cheese 100 g
Chicken egg 3 pcs
Semolina 2 tbsp.
Onion 1 piece
Garlic 3 cloves
Dill 20 g
Dark pepper to taste
Salt to taste
Sunflower oil for frying

It will be useful for you : 1 hour 30 minutes.
Geography of the dish : Russian
Main ingredient : White cabbage
Type of dish : Dinner

To make cabbage cutlets, we need the most common ingredients. If you suddenly don’t have semolina at home, you can add flour, but I think it tastes better with semolina.

Place it in a saucepan, add water, bring to a boil and then cook until tender over medium heat. After it boils, add salt.

Peel the onion and garlic, chop and fry in sunflower oil.

When the cabbage is cooked, let it cool. Then add the eggs.

Add semolina. Stir and leave for fifteen minutes.

Add pepper, chopped dill, onion and garlic to the cabbage. Add a little salt, but consider how salty the cheese will be added.

Grate the cheese and add to the cabbage.

We form small cutlets or simply spoon portions of dough into a heated frying pan with sunflower oil.

Fry over medium heat on both sides until golden brown.

Serve cabbage cutlets with sour cream. Bon appetit!

Cabbage cutlets with cheese

Naturally, cabbage cutlets cannot compare with meat cutlets. But if you treat them not as a substitute for cutlets, but as an exciting cabbage dish, I think no one will be disappointed.

Once I made cabbage cutlets, but according to a completely different recipe. There, cutlets were rolled from a whole cabbage leaf, dipped in an egg and rolled in breadcrumbs. Delicious, but I liked the current recipe better.

Firstly, the cabbage here is shredded. Not everyone loves to eat whole boiled cabbage leaves. Secondly, the cutlets contain cheese, which is difficult to spoil anything.

I would like to tell you about this recipe; there will probably be cabbage lovers who will like it.

Ingredients:

Difficulty: medium.

Cooking time: 50 minutes of active time (during the cooking process you need a break to cool the cabbage).

Manufacturing:

I chopped the cabbage. So, medium - and not small, and not very large.

Fried in vegetable oil. When the cabbage had settled slightly, I added sour cream.

I fried it over low heat until the cabbage became soft and took on a caramel color. Turned off the heat and let the cabbage cool.

While the cabbage was cooling, I grated the cheese on a coarse grater.

Place cabbage, egg, cheese and flour in a bowl.

I started forming cutlets. Because the contents of the minced meat are not homogeneous, the cutlets are not very easy to form. I did this with wet hands. I dredged the cutlets in flour and on the board using a spatula and hands, giving them the correct shape. Completely easy.

Now all that remains is to fry the cutlets on both sides. When frying, the cutlets do not fall apart and simply turn over.

They fry quickly, and it turns out quite tasty! We ate the fried ones without a side dish and finished them cool. Delicious both ways.

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Young cabbage cutlets with cheese

The recipe is vital in the spring, when young cabbage is on the shelves. The cutlets from it turn out juicy, a little crispy and fragrant. And preparing them will not be difficult.

Ingredients: young cabbage, cheese, flour and eggs, also sautéed onions. For seasonings, we will only use salt and pepper so as not to interrupt the taste of the young cabbage. We will fry it in a frying pan - the cabbage cutlets will acquire a magical crust.

Ingredients

young cabbage – 300 g
onions – 1 pc. (50 g)
hard cheese – 50 g
chicken egg – 1 pc.
flour - 3 tbsp. l. with a slide
salt – 0.5 tsp. (or to taste)
ground dark pepper - 2 chips.
vegetable oil - for frying

Manufacturing

Shred young cabbage with a knife - you will need 300 g in total. Pour boiling water over the cabbage (straight from the kettle) in a bowl, cover with a lid and leave for 5-7 minutes. In this way, we will ensure that the cabbage becomes softer, it will no longer be raw, but will be steamed, while remaining crispy.

Place the steamed cabbage in a colander to drain all the water. When it cools slightly, press down with your hands - the less water remains, the less flour you add, and the tastier the cutlets will be.

Cut the onion into cubes. Heat a spoonful of vegetable oil in a frying pan and sauté the onion, in other words, fry it until soft. Combine onion and cabbage.

Add the egg, salt and pepper, and grated cheese. Mix.

Add flour (3 heaped spoons), mix everything again.

The minced cabbage will be thick and shiny. It shouldn't spill on you.

Using hands dipped in water, form cutlets - about 1 tablespoon of cabbage mixture per serving (no more needed, otherwise they won’t bake well). I recommend making cutlets in a flattened shape. And immediately place it in a frying pan with heated vegetable oil.

Cook over medium heat so that they not only fry on the outside, but also cook on the inside. Once the bottom is fried, turn it over to the other side and continue to fry, but with the lid on. Simmer covered for approximately 5 minutes until fully cooked.

Cabbage cutlets with cheese

Ingredients

White cabbage 500 g
Hard cheese 50 g
Chicken eggs 1 pc.
Wheat flour 2 tbsp. l.
Sour cream 1 tbsp. l.
Table salt to taste
Ground dark pepper to taste
Vegetable oil as needed

Manufacturing

If you want to greatly reduce the amount of fat in the dish, then bake the cutlets in the oven, then they will turn out even healthier.

Wash and chop the cabbage, neither finely nor coarsely. Place the frying pan on the stove, pour a little vegetable oil and pour the cabbage into the frying pan for almost a couple of minutes. It should only settle slightly.

When the vegetable has shrunk, add sour cream, stir and leave to fry over low heat. When the cabbage is slightly browned, turn off the stove and allow it time to cool.

Meanwhile, in a separate bowl, mix one egg, flour, and grated cheese. Stir well and add cabbage. Salt and pepper to taste. Stir again.

Now start forming the blanks. It is better to do this with wet hands. After you form the cutlet, roll the cut side in flour so that it does not fall apart. Place the pieces on a floured surface.

Place the frying pan on the stove again, pour vegetable oil into it and, when everything is warmed up perfectly, place the products on the frying pan. The dish cooks very quickly, so be careful not to burn anything.

Serve tasty and juicy vegetable cutlets with sour cream or garlic sauce. We hope that this recipe with step-by-step photos was useful to you. Bon appetit!