Lenten cabbage cutlets according to the most delicious recipe

Lenten cabbage cutlets are a dish worth taking note of. The ingredients for it are always available, and production is simple, especially if you use the step-by-step recipe on our website.

Lenten cabbage cutlets will be a good candidate for meat. They can also be served to those who adhere to a vegetarian diet (Diet is a set of rules for human consumption of food) or want to lose weight.

Recipe for lean cabbage cutlets

You can replace the oatmeal with semolina, 2-3 tablespoons of it will be useful.

Production time: 40 minutes

Number of servings: 5

Energy value

calorie content – 161.85 kcal;
proteins – 4 g;
fats – 7.03 g;
carbohydrates – 20.98 g.

Ingredients

oat flakes “Hercules” – 3 tbsp;
potatoes – 1 pc.;
white cabbage – 200 g;
carrots – 1 pc.;
onions – 1 pc.;
garlic clove – 2 pcs.;
breadcrumbs - 4 tbsp;
vegetable oil – 1 tbsp;
parsley – ½ bunch;
cumin – ½ tsp;
salt - to taste;
ground black pepper - to taste.

Step-by-step production

Wash the potatoes and send them to boil “in their uniforms”. Peel other vegetables and pour boiling water over them beforehand.
Chop the cabbage or separate the leaves and cut into squares. If desired, you can boil it in lightly salted water for 5 minutes after boiling or put it in the microwave. As a last resort, set the power to 750-800 W and the timer for 3-4 minutes.
If you cooked the cabbage, discard it in a colander. Let cool. When cutting into squares, chop the vegetable using a blender. Place the cabbage in a bowl and sprinkle with cumin.
Chop the onion and grate the carrots. Sauté in a frying pan heated with oil for 1-2 minutes.
Grate the potatoes. Rinse the parsley, shake off the water, and chop. Crush or chop the garlic on a small grater.
Combine all ingredients in a bowl: cereal, sautéed vegetables, cabbage. Salt and pepper the mixture to taste. Let sit for 10 minutes to allow the oatmeal to absorb the juices.
Wet your hands in water and make cutlets, rolling them in breadcrumbs. Since the mass comes out quite loose, you can heat the oil and send the formed products to the frying pan as you sculpt. Fry on both sides, covered, until golden brown.

Tip : Breadcrumbs will taste better if you create them yourself ahead of time. Soft bread (both white and rye flour) is suitable for them; you can even use lavash.

Lenten cabbage cutlets: the most delicious recipe

Breadcrumbs can be replaced with flour. It is better to choose a young fork - it is the most juicy, and the grain will be absorbed faster.

Production time: 45 minutes

Number of servings: 8

Energy value

calorie content – 111.91 kcal;
proteins – 2.93 g;
fats – 4.46 g;
carbohydrates – 15.08 g.

Ingredients

white cabbage – 500 g;
onions – 1 pc.;
semolina – 5 tbsp;
sunflower oil for frying – 2-3 tbsp;
ground black pepper - to taste;
salt - to taste.

Step-by-step production

Pour boiling water over the cabbage and remove the outer leaves. Peel and chop the onion. Cut a piece of a suitable size from the fork and grate it (the stalk is not used).
Fry the onion in vegetable oil until golden. Add cabbage to the pan. It must be simmered until cooked, adding semolina in a thin stream at the end. Stir constantly so that no lumps form. You can eat cabbage raw. It is combined with semolina and left for 10-15 minutes so that the cereal swells.
Salt and season the mixture with pepper, let it cool. Then form oval cutlets and roll them in breading. Fry for 3-5 minutes on each side, and if you used raw cabbage, cook a little longer.

Advice : during fasting, you can eat not only white cabbage, but also cauliflower. It is boiled, separated into inflorescences, and crushed in a blender. The rest of the production will be the same.

Oven option

For those who don't like fried food, this recipe is perfect. You can use oatmeal flour instead of wheat flour.

Energy value

calorie content – 79.52 kcal;
proteins – 2.50 g;
fats – 2.61 g;
carbohydrates – 11.72 g.

Ingredients

white cabbage – 1 kg;
onions – 1 pc.;
garlic clove – 2 pcs.;
dill – ½ bunch;
flour – ½ cup;
breadcrumbs - 5 tbsp;
sunflower oil for frying – 50 ml;
salt - to taste.

Step-by-step production

Turn on the oven to preheat to 200°C. Peel the onion and garlic. Rinse the cabbage and remove the top leaves. Boil water and add salt. Cut the fork so that it fits into the pan. Cook for 8-10 minutes.
Drain the finished cabbage in a colander. Grind in a meat grinder or blender. Squeeze the mixture lightly to get rid of excess water.
Also mince the onion and garlic. Add to cabbage mixture. Wash the dill, shake it off, chop it finely and add it to the mince. Salt and season with garlic. Knead the mass thoroughly.
Prepare a baking sheet by greasing it with vegetable oil. After wetting your hands in water, start making cutlets. Roll them in breading. It is very convenient to sculpt balls and give them a flattened shape already on the sheet, lightly pressing with your palm.
Place the baking sheet in the oven. In 20 minutes the dish will be ready. To get a crust, turn the products over and put them back in the oven until cool.

A double boiler is perfect for making cabbage cutlets. You need to cook the dish in it for 10-15 minutes. This option is suitable for those who adhere to a diet (Diet is a set of rules for human consumption of food) according to medical evidence.

Innings

The advantage of cabbage, and indeed all vegetable cutlets, is that their taste differs depending on the manufacturing technology. This allows you to achieve abundance using the same ingredients.

Cabbage cutlets are served either alone or with a side dish. It could be porridge (they are especially delicious with buckwheat), potatoes, or even other vegetables. The manufacturing method does not matter. Can also be served with pasta, provided it does not contain eggs (check the packaging).

To “season” cabbage cutlets, use sauces: mustard, soy, tomato, lean mayonnaise. The composition is also inspected before use.

Drinks include water, uzvar, compote or juice.

Fundamentally : do not forget that during Lent, porridge, pasta and vegetables for side dishes are cooked in water, without adding butter.

Cabbage cutlets are tasty and healthy. The dish will help vary your table during Lent. You will need it during diets. Another plus is that children will love them. Children are even more willing to eat piece goods. They will prefer delicious cutlets with a golden crust to a plate of stewed cabbage. Even a beginner can prepare the dish. Clear step-by-step annotations with photos will help with this.

Lenten cabbage cutlets

Lent is a period when the most indescribable recipes are used, where products of plant origin are the basis for the production of culinary delights! And cabbage at this time is a real find. You can prepare a thousand different dishes from it. And we were intrigued by the recipe for very tasty lean cabbage cutlets. The preparation of the dish is simple, the range of goods is affordable, and there is plenty of pleasure and usefulness from such food!

A set of necessary goods

To prepare lean cabbage cutlets, let’s take the most common recipe and look at the list of necessary ingredients. You can find everything in a nearby hypermarket, market, or grocery store. And maybe you have something at home.

To make 3-4 servings you will need:

white cabbage - ½ small fork;
onion - 1 medium onion;
semolina - 4 tablespoons;
wheat flour - 1 tablespoon;
greens for decoration;
warm water - 1/3 cup;
breadcrumbs;
spices - to taste;
vegetable oil for frying.

For this dish, you need to use white cabbage specifically. Red cabbage will not work, because when cooked it does not give a very attractive color.

Kitchenware

To make lean cabbage cutlets according to this recipe, you will need a thick-bottomed frying pan, a small fireproof container, a blender, a food processor or a meat grinder with an attachment for chopping vegetables.

Manufacturing

First you need to cook the cabbage. The forks must be cleared of the top foliage and cut into cubes. The size of the cubes must be suitable for the chosen chopper. After all, in order to prepare cabbage cutlets, you need to make “minced meat” from a vegetable base. You also need to chop the onion. While you are creating minced vegetables, you can soak the semolina in 1/3 cup of warm water. It will take about 20–30 minutes for the cereal to swell. Then, semolina must be added to the vegetable mixture, and flour must be added there. Mix everything thoroughly and leave to stand for about 15 minutes. Then, pour vegetable oil into the frying pan and carefully heat it up. With wet hands, make cutlets from the vegetable mass, roll them in breading and fry over medium heat. If the base for the cutlets is runny and you can’t make cutlets by hand, you can pour 4-5 tablespoons of breading into the mixture and mix. Cutlets from this base can be placed in a frying pan with a tablespoon. This will also turn out simple and aesthetically pleasing. Place the fried cutlets in a fireproof container, fill with water up to ¼ of the height of the finished dish, add spices and cover with a lid. In this form, the dish should be simmered for 10 minutes over low heat.

We recommend serving lean cabbage cutlets by decorating them with herbs in advance!

Ready-made lean cabbage cutlets are very fragrant and tasty! But long-term storage (more than 24 hours) is not good for the dish. Therefore, it is necessary to prepare cutlets taking into account the number of servings needed. It is not advisable to prepare such food options for future use.

Lean cabbage cutlets

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Try making lean cabbage cutlets - they are not only tasty, but also very healthy. During the great Lent in our family, such cutlets are one of the most favorite dishes.

Manufacturing Description:

Ingredients:

Cabbage – 1 Kilogram
Onion – 1 piece
Garlic – 2 cloves
Semolina - 0.5 cups
Flour - 0.5 cups
Breadcrumbs - 100 G
Bunch of dill - 1 piece
Salt - To taste
Pepper - To taste

Number of servings: 5

How to cook “Lean cabbage cutlets”

Rate the recipe for lean cabbage cutlets:

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Thank you, I just prepared some very tasty cutlets that came out

The cutlets came out delicious. But next time I won’t add flour, it seems to me that because of it the cutlets taste like dough, not cabbage. You can also add carrots.

I’ve already tried the beetroot cutlets – delicious. Now we need to start working on cabbage)))

I made cutlets according to this recipe (more than once. Only I didn’t roll them in breadcrumbs (I don’t like breadcrumbs, I even make meat ones without them). Everything turned out just SUPER. I made it for the first time for myself, for my family, and didn’t expect it , but when my household (and this is my husband and two very picky “kids” - 17 and 20 years old) “tried” so to speak, then I was left with 3 pieces. The next day I had to bake again. The cutlets were gobbled up - just on their way! And when cool, they are also very tasty! So my dears, good luck to you, and don’t hate these cutlets, they are TASTY, maybe you need another website where they cook the meat.

And you fry in vegetable oil, olive or any other vegetable. And then they will turn out lean and healthy.

Excuse me, what kind of lean and healthy dish can we talk about if the cutlets are fried in oil? Lean and healthy foods need to be steamed

Lenten cabbage cutlets

A selection of tested recipes for lean cabbage cutlets with step-by-step photos and instructions. We will tell you and show you how to cook delicious lean cabbage cutlets quickly and easily!

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Ingredients

Broccoli (florets only) – 400 g

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Flour – 2 tbsp. + for breading

Vegetable oil – 1 tbsp. + for frying cutlets

Salt and spices - to taste

Ingredients

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Boiled potatoes – 1 pc.

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Parsley – 3 sprigs

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Vegetable oil – 50 ml

Dark pepper - to taste

Ingredients

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Semolina – 0.5 cups

Wheat flour – 0.5 cups

Onion – 1 pc.

Garlic – 1 clove

Greens (no matter what) – to taste

Spices - to taste

Breadcrumbs – 1 cup

Refined vegetable oil – for frying

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