Cabbage cutlets with semolina: the most delicious recipe

Cabbage cutlets with semolina are juicy and have a delicate structure. A savory dish can be lean or dietary and consists of available common ingredients. This is a good economical option for the diet of the fasting week after the holidays. The porridge fills you up, and the vegetable improves digestion, providing an easy cleansing of the body. We suggest creating cabbage cutlets with semolina: the most delicious recipe will appeal to both vegetarians and meat-eaters.

Tip: the recipe is very simplified and contains a minimum of proteins. Therefore, if cutlets are used for regular dietary nutrition, it is better to add mushrooms to them or include chicken eggs in the daily menu.

Production time: 20 minutes

Number of servings: 4

Energy value

calorie content - 190.6 kcal;
proteins - 6.8 g;
fats - 4.9 g;
carbohydrates - 29.8 g.

Ingredients

cabbage - 500 g;
chicken eggs - 1 pc.;
onion - 1 pc.;
butter - 30 g;
semolina - 4 tbsp;
vegetable oil - 40-60 ml;
salt - 1 tsp;
ground dark and white pepper - 1 pinch;
fresh herbs - 1 tbsp.

Step-by-step production

Let the water warm up. Remove the top leaves from the fork and divide it into 4 parts. Finely chop 500 gr.
Place everything in a saucepan and pour boiling water over it. The liquid should cover the cabbage. Add a teaspoon of salt and cook for 10 minutes. The early one should be cooked no more than 2 minutes after it boils.
Peel and finely chop the onion. Sauté in sunflower oil until golden brown.
Discard the cooked cabbage in a colander and let it cool naturally. If you don’t create this, you won’t be able to make cutlets.
Squeeze in parts and transfer to a container. Add egg, fried onion, cereal, finely chopped herbs and spices. Mix everything until smooth.
The main condition is to let it sit for 10-20 minutes so that the semolina swells. Otherwise, it will not be cooked and will be dry, which will reduce the volume of the dough and spoil the taste of the final product.
With wet hands, form the minced meat into cutlets. You should get 7-8 pieces.
Heat vegetable oil. Fry on both sides over medium heat until a light brown crust appears.
After the first revolution, it is recommended to cover it so that the inside is also perfectly steamed and not soggy.

Advice: in the absence of semolina, you can use the same amount of rolled oats.

Homemade cabbage cutlets recipe with semolina can be cooked either steamed or in the oven. In the first case, a special steamer or multicooker with the required function will be useful. Although no one bothers you to use grandma’s old method: a saucepan with water on which a colander rests.

The indescribably fragrant cutlets should be served without a side dish. Serve in portions as a second course. If desired, they can be combined with sour cream or hot sauce and stewed vegetables. Salad - purely optional. The good taste of cabbage cutlets is well emphasized by marinades and pickles.

White cabbage cutlets with semolina

Almost everyone is inclined to believe that cabbage cutlets with semolina and eggs cannot be tasty. Appetizing vegetable cutlets are quite juicy and tender on the inside, with a golden crispy crust and will appeal to ladies who are watching their figure.

To prepare cabbage cutlets with semolina, it is recommended to use young vegetables, as they can be used to make a truly tender dish. It doesn’t take much time to make, because almost always you just need to select the right cabbage and pour boiling water over it.

white young cabbage 560 gr
chicken egg 2 pcs
butter 6 tbsp. l.
semolina 8 tbsp. l.
salt 1 tbsp. l.
ground dark pepper to taste
breadcrumbs 60 gr

Calories: 48 kcal

First, it is recommended to inspect the forks for limp and damaged leaves. If they are present, you should remove them and wash them under running water. According to the recipe for making very tasty cabbage cutlets with semolina, you need to chop the leaves using a sharp knife so that you get a narrow straw, approximately 3-4 mm.

After this, the chopped vegetable is transferred to a deep container, salt is added, mixed and left for a quarter of an hour.

After this, you need to thoroughly squeeze out the vegetable mass; there should be no juice. Afterwards, you need to transfer the cabbage again into a deep container and pour boiling water over it. Then the water is drained and the mass is painstakingly squeezed out again.

Add the cereal to the container and mix thoroughly, avoiding the formation of lumps.

According to the recipe, butter must also be added to white cabbage cutlets with semolina. To do this, you should melt it over low heat and let it cool at room temperature. Then break the eggs, beat until smooth, slowly pour into the melted butter and mix with a whisk.

The mixture of eggs and butter is poured into a container with vegetables, dark ground pepper and salt are added to taste, thoroughly mixed until smooth and the future cabbage and semolina cutlets are left for 10-15 minutes.

The resulting mass should be divided into 7 similar parts, rolled in breadcrumbs, shaped and transferred to a baking sheet greased with sunflower oil. The oven is preheated to +170°C. Making cabbage cutlets with semolina and eggs will take about 25 minutes. 3 minutes before cooking, brush the cutlets with egg yolk.

Cabbage cutlets with semolina and eggs can be served with sour cream sauce. To do this, add chopped herbs, a clove of garlic and any spices to taste to the sour cream. This dish will appeal to all family members, because the cutlets are quite tender, juicy and very tasty.

The calorie content of cabbage cutlets with semolina is low, so they can be eaten for breakfast or dinner with an additional side dish and sauce. In addition, this dish is especially popular during Lent - you can vary your diet and not violate strict church food restrictions.

Two recipes for good cabbage cutlets with semolina

Semolina is a common component of cutlets. With all this, it does not matter what the minced meat is made of, whether it is meat or vegetable. The cereal in it is needed for the softness and juiciness of the cutlets. It is also a connecting element. Now we’ll see how semolina can be used to make cabbage cutlets. There will be two recipes. They have two main differences. The first is the presence or absence of eggs, and the second is the method of preparing cabbage. In the first recipe, it will simply be finely chopped, and in this version we will need the eggs for additional minced meat. In the 2nd recipe, we grind the cabbage almost until it is homogeneous and the minced meat itself will be viscous. Which option to take note of, see our step-by-step recipes with photos and decide for yourself. Or maybe it’s worth trying both to decide?

Cabbage cutlets with semolina and eggs

What we will need:

cabbage - 600 g;
eggs - 2 pcs.;
semolina - 5 tbsp. l.;
parsley - 1 bunch;
onions - 2 pcs.;
garlic - 2 cloves;
vegetable oil - for frying;
salt, ground dark pepper, spices - to taste.

How are these cabbage cutlets prepared?

Finely chop the cabbage, boil until half cooked (approximately 10-15 minutes if you have older cabbage. Young cabbage will be enough for 5 minutes).
Finely chop the onion and garlic and fry in vegetable oil until golden brown.
Chop the parsley and put it in a container in which we will knead the minced meat for the cutlets.
Throw the finished cabbage into a colander, let it cool one hundred percent and drain.
Add cabbage and onion with garlic to a bowl of greens. Squeeze the cabbage very well beforehand.
Add spices, salt, eggs and semolina. Mix everything well.
Let the minced meat sit for 15-20 minutes so that the semolina swells.
Form small cutlets. Fry over medium heat, covered, until golden brown.

When serving, you can sprinkle with grated Parmesan cheese.

Creator: Ira Eremeeva

White cabbage cutlets with semolina without eggs

Ingredients:

white cabbage – 250 g;
onion – 1 pc.;
garlic – 2 cloves;
salt – 1/5 tsp;
spices - 3 pinches;
oil for frying – 2 tbsp. l.;
wheat flour - 3 tbsp. l.;
semolina – 3 tbsp. l.;
breadcrumbs - 3 tbsp. l.;
fresh herbs - 2-3 sprigs.

Manufacturing process step by step

Wash the cabbage and cook in salted water (not boiling). After the water boils, boil the leaves for 10 minutes, then discard in a colander.
Place the peeled onion and garlic cloves into a blender bowl. The onion can be cut into pieces. You can also use a meat grinder.
Place the boiled and slightly cooled cabbage into a blender bowl.
Cover the bowl with a lid and grind for a minute at high speed. You will get a homogeneous vegetable mass.
Transfer the cabbage mass to a bowl, add semolina.
Now add sifted wheat flour and spices to taste into a bowl.
Stir everything well, let the cabbage mixture stand for 15 minutes. Then you can start frying.
Pour breadcrumbs into a saucer - it is better to give preference to a product prepared independently. With wet hands, form an oval or round piece, roll it on all sides in breadcrumbs.
Place the pieces on a hot frying pan greased with vegetable oil. Fry for a few minutes on one side over low heat.
Turn the cutlets over to the other side and fry them for a few more minutes.

Cabbage cutlets with semolina

Cooking: 15 minutes

Cabbage cutlets with semolina are a recipe for a hearty and tasty lunch made from virtually nothing. The cutlets turn out very juicy and fragrant. In order for them to come out even more tender, we boil the cabbage for several minutes.

I fried the cutlets in vegetable oil, but if you want to reduce calories and get the healthiest dish, bake them in the oven. I recommend serving these cutlets with sour cream or sour cream garlic sauce.

Ingredients

White cabbage – 400 g
Chicken eggs – 2 pcs.
Semolina – 3 tbsp. l.
Onions – 1 pc.
Garlic – 1 clove
Parsley – 4 sprigs
Salt – 0.5 tsp.
Dark ground pepper – 0.25 tsp.
Vegetable oil – 4 tbsp. l.

How to cook cabbage cutlets with semolina

Beat 2 small eggs into a bowl, if you have a large one, then 1 will be enough, add semolina.

Stir the semolina with the eggs and set aside for 10 minutes so that the cereal swells.

Meanwhile, chop the cabbage into thin strips.

Place shredded cabbage in boiling water and cook for 3 to 7 minutes, depending on the hardness of the cabbage.

Place the cabbage in a sieve, rinse with cool water and leave in the sieve to drain all the liquid. Then squeeze it out well.

Peel the onion and cut into small cubes, fry in 1 tablespoon of vegetable oil. Cool.

Finely chop the garlic and parsley.

Add cabbage, fried onions, herbs and garlic to the swollen semolina with eggs. Add salt and pepper to taste and stir well.

Heat the vegetable oil, lay out the cabbage mixture in small portions in the form of cutlets.

Fry over moderate heat on both sides for 3-4 minutes until golden brown.

Place the finished cutlets on a plate.

Cabbage cutlets with semolina are ready. Serve warm with sour cream or sauce to taste.