Cabbage cutlets belong to the category of lean dishes. Usually they are prepared if there are some difficulties with the body and you need to go on a diet. The dish is also popular among those who fast. But there is also a category of people who are not related to either the first or the second - vegetarians. It is harder for them than others to diversify their diet without meat, dairy products, and poultry.
When preparing regular cutlets, we use an egg to bind the minced meat; in lean cutlets, the substitute is flour, small oatmeal or semolina. Be sure to add seasonings and spices to the minced meat so that the vegetable dish is not bland and has a piquant taste. The main advantage is the unconditional benefits of all the products included in the composition. You can experiment with them, and the main thing is not to be afraid.
Lenten cabbage cutlets: the most delicious recipe
Some are sure that cutlets made only from vegetables cannot be tasty, and such a dish is impossible to eat. To see if this judgment is wrong, try this recipe.
Remove the leaves of the top layer from the cabbage, cut off the black spots or rot. Using a large chef's knife, cut the vegetable into several pieces, remove the stalk from the middle, immerse it in boiling water and sauté for ten minutes.
Peel the rest of the vegetables and chop them randomly into pieces. Remove the cabbage from the water and let it cool slightly.
We install an electric meat grinder and pass all the prepared products through it.
Add flour, salt and seasonings. Mix everything thoroughly and mold small semi-finished products with wet palms.
Heat the oil in a frying pan, coat the cutlets in breading and fry on all sides for about five minutes. You can add fresh herbs and garlic to the minced meat, but this is optional.
How to cook lean cabbage cutlets with semolina
Cutlets are an everyday and very familiar dish to all of us. But when Lent approaches, which imposes certain restrictions, it is necessary to find an adequate replacement.
Components:
- Cabbage – 650 g;
- Salt, spices - to taste;
- Semolina - 150 g;
- Olive oil – 3 tbsp. l;
- Mushrooms – 150 g;
- Garlic – 2 cloves;
- Flour – 3 tbsp. l.
Cooking: 45 minutes.
Calorie content: 123 Kcal/100 g.
For cooking lean cutlets It is better to use cabbage from last year's harvest. Chop the vegetable into pieces and chop, transferring to a food processor. The finer the fraction, the more juice the cabbage will release and the easier it will be to form the semi-finished product. Cabbage shredded with a knife is not suitable for this recipe: it will be quite difficult to sculpt. Therefore, if you do not have modern technical means, you can use the academic option - a grater.
Wash and dry the mushrooms, fry in oil, stirring occasionally, for ten minutes. When they have cooled, put them in minced vegetables along with garlic and semolina passed through a press. Mix the whole mass well with your hands. Dip in flour and fry in hot oil until crispy.
Place the finished cutlets in layers into an aluminum pan, coat each with homemade ketchup, add sprigs of parsley or rosemary and simmer for fifteen minutes, adding one glass of water.
Lenten cauliflower cutlets
The basis of this dish is cauliflower and white onions. Instead of eggs, semolina must be added so that the semi-finished products keep their shape and do not fall apart. To make a dietary dish, the frying process must be replaced with steaming in a double boiler.
Components:
- Cauliflower – 1 kg;
- Salt, seasonings - to taste;
- Semolina – 4 tbsp. l.;
- Onion – 2 pcs.;
- Cilantro - a bunch;
- Breading – 100 g.
Cooking: 55 minutes.
Calorie content: 87 Kcal/100 g.
Peel the onion and chop it into half rings. We transfer the prepared products into a blender and puree them with an immersion attachment.
We wash the cilantro and chop it with a fillet knife, put it in minced vegetables, add salt, seasonings and mix thoroughly. Pour water into the steamer. We make cutlets, roll them in breadcrumbs and place them at a distance on special tiers of the steamer. Turn on the electrical appliance and cook for thirty minutes.
Cooking secrets
- Before forming cabbage cutlets, be sure to wet your palms in cold water;
- The amount of flour may increase slightly, depending on the consistency of the minced meat. If you come across watery cabbage, then accordingly you need more flour so that the workpiece does not float in the pan;
- You can add not only the usual onions or carrots to the cutlets, but also zucchini or eggplant;
- This dish is not only steamed or fried in a frying pan; it can also be baked in an electric oven by placing minced vegetables in silicone or metal molds. Just be sure to pre-butter or coat with breading;
- When sauteing the cabbage, make sure that it does not overcook and turn into porridge, otherwise the dish will not work out;
- If more liquid is released during the formation of semi-finished products, squeeze out the minced meat thoroughly and dip the cutlets in the breading twice;
- The dish turns out to be very tender, so when turning over, use a wooden spatula rather than a fork so as not to damage the shape;
- When you add semolina, mix it well so that no lumps form;
- Breading and flour can be replaced with oat bran, flax or sesame seeds;
- When frying, use a small amount of oil, as it is quickly absorbed, the cutlets become soft and this will make further turning more difficult;
- Potato starch has excellent binding properties and can be used together with flour.
Cook deliciously and with soul! Bon appetit!
How to cook delicious cutlets
What to serve at the Lenten table that is both healthy and tasty? Cabbage cutlets are what you need! How to prepare this dish quickly and tasty? The recipe is in front of you
30 min
190 kcal
5/5 (4)
Do you want to prepare something for the Lenten table that won’t require a lot of expense and Will it save you time? At the same time, should the dish be tasty, low-calorie and healthy? The recipe for lean cabbage cutlets is at your service!
There’s no point in describing all the benefits of cabbage again - it’s not for nothing that vegetable cutlets and meatballs enjoy well-deserved love among PP adherents - otherwise our story will drag on for a long time. One thing is clear - there are benefits, and considerable ones! Therefore, let's get down to business right away, or rather, to creating our culinary miracle!
What ingredients should be on your table?
To prepare cabbage cutlets, you need products that can be found in the refrigerator of every housewife:
Ingredients
Cabbage cutlets can be prepared not only from white cabbage. Perfectly suited and cauliflower, and also broccoli. In general, this is a great reason for experimentation. You can try to cook all three options, and then choose the one that suits your taste the most as your favorite.
How to cook cabbage cutlets?
What to serve with cabbage cutlets
You can serve lean cabbage cutlets as in hot, so cooled down. They go well with soy or tomato sauce. Based on the second, you can quickly prepare a spicy additive.
For cooking original sauce For the cabbage cutlets we will need:
- Tomato sauce
- Parsley
- Garlic
- Lemon juice
Let's start cooking
Finely chop the parsley. Pass the garlic through a press. Mix tomato sauce, parsley and garlic to taste. Add a few drops of lemon juice. Mix.
The spicy sauce for the aromatic cabbage cutlets is ready!
On the eve of fasting, every person who observes it should check their prescription in order to fast with a pure soul, and not longingly wait for the opportunity to eat a quick meal. It’s also a good idea to learn ahead of time how to cook lean cutlets, the recipes of which are based on a variety of vegetables and grains. They will help make the menu more varied, lift your spirits and decorate the table.
Since these are still cutlets, albeit not made of meat, we will not remind you in every recipe that they are supposed to be fried. We will simply outline how to properly make minced meat from one or another ingredient.
Cabbage cutlets
Cabbage is almost the most accessible vegetable in both summer and winter. Therefore, both before Easter and before Christmas, when abstinence is prescribed, lean cabbage cutlets are most often prepared. For the most simple recipe The head of the cabbage is chopped, poured with boiling water for an hour or two and covered with a lid. When it has steamed sufficiently, the water is drained, and the straw is wrung out and mixed with the frying of a couple of finely chopped onions. Two spoons of semolina are poured in - it acts as a connecting link instead of eggs - the minced meat is salted, peppered, kneaded and left for a quarter of an hour. Cutlets are formed, breaded in flour and fried.
Cabbage and carrot cutlets
For them, vegetables are processed completely differently. Half a kilogram of each is chopped into strips, which are filled with water, seasoned with salt and sugar and stewed until the cabbage is soft. Then, while stirring, add half a glass of semolina, and the “minced meat” is cooked for about ten minutes. After cooling, lean cabbage and carrot cutlets are molded, breaded in breadcrumbs - and placed in a frying pan.
Cauliflower
It, without a doubt, costs much more than white cabbage - but also much cheaper than meat. And lean cabbage cutlets from it turn out simply amazing. A kilogram of this vegetable is disassembled into inflorescences, which are boiled in salted water for five to seven minutes until softened. Then the cabbage is turned into minced meat (using a blender or meat grinder) along with a large onion. Add chopped dill, half a glass of semolina and pepper and salt. The minced meat is kneaded, cutlets are formed and breaded, which should first be fried over fairly high heat until crusty, and then simmered on low for about twenty minutes.
Carrot cutlets
Another one of the cheapest vegetables. To prepare lean carrot cutlets, you need to chop a large onion and fry until golden. A kilogram of root vegetables is grated on a coarse grater, added to the onion and fried with it for up to ten minutes. Then water (two glasses) is poured into the frying pan, sugar (a small spoon), salt and pepper are added, and the vegetables are stewed for another quarter of an hour. Then add semolina (about half a glass), cover the pan and leave on the stove until the cereal is boiled. After the minced meat has cooled, you can start making cutlets.
Buckwheat + mushrooms
You can make lean cutlets from almost any grain. Recipes for cereal products are very diverse. We have chosen the cutest of them. A glass of buckwheat is cooked for it without adding salt. A third of a kilo of mushrooms (champignons are fine, and you don’t need to look for them for a long time) are fried with grated carrots and chopped onions. A slice of rye bread is soaked and squeezed out. All components are loaded into a blender and turned into minced meat. Next - according to tradition: salt, seasonings, artistic modeling, breading, frying.
Rice cutlets
They don't require a blender. A glass of rice is being cooked; choose a non-crumbly, sticky variety like Krasnodar. Four medium-sized potatoes are boiled separately. A small carrot is chopped and simmered until transparent. Potatoes are grated into rice, fried and spices and salt are added. All ingredients are mixed. If the rice was chosen correctly, the minced meat should not fall apart in your hands. If it still crumbles, you can add a spoonful of starch.
Pumpkin cutlets
For them, a kilogram of vegetable is grated; do the same with two onions and two potatoes - the latter are needed so that the lean cutlets do not fall apart and are more fluffy. All vegetables are lightly fried, and then stewed for a third of an hour (add very little water, it will mainly be replaced by vegetable juice). Add half a glass of semolina, mix the mixture and leave on the fire for another ten minutes. After cooling, the “minced meat” is seasoned, including dried herbs, and cutlets are made from it.
Nut cutlets
It is clear that you can’t make them from nuts alone - they will crumble, and you won’t be able to achieve softness. Therefore, five potatoes are boiled into these lean cutlets and a third of a kilogram of bread (per 300 grams of kernels) is soaked. Peel a large onion and a couple of garlic cloves. All components are turned in a meat grinder, sprinkled with salt and spices, and the final product is molded from the resulting mass.
Onion cutlets
They are fried like liver ones, since the “minced meat” is semi-liquid. It will be nice to add a can of corn to such lean cutlets with five heads of onion ground in a meat grinder. A glass of flour and seasonings with salt are poured in, the mass is kneaded, the housewife arms herself with a spoon and starts baking.
Beetroot mince
Lenten cutlets made from beetroot are very popular. You can make them only from this vegetable, or combine them with an equal amount of potatoes. The essence remains the same: vegetables are boiled, grated, supplemented with fried onions, flour and seasonings. The cutlets are fried very quickly, since all components have been pre-processed.
Bean cutlets
Beans are very popular on fasting days, especially among those who move a lot or are engaged in heavy physical work. This is due to the fact that beans are very filling and help quickly restore strength. To prepare lean bean cutlets, you will have to soak them the night before - they take a long time to cook. In the morning, the swollen beans are boiled until soft, but not loose. Additionally, one potato and one carrot are boiled (for half a kilo of beans), and chopped garlic cloves and onions are simmered in lean, naturally, oil. Vegetables and beans are ground, fried with all sorts of seasonings are added - and the minced meat is ready to be formed into cutlets.
Cutlets "Monastic"
On those days when this is not prohibited, you can indulge in lean fish cutlets. The recipe proposed here was “developed” by monks three to four hundred years ago and supplemented by modern believers (later innovations include the addition of potatoes). For the cutlets, half a kilo of fillet with an onion, a carrot, two potatoes, two garlic cloves and a small slice of white cabbage is put through a meat grinder. The role of the egg in these cutlets is played by raw potatoes. In addition to salt, you can season with white pepper, saffron and coriander.
Baked cutlets
In most cases, this dish is prepared in a frying pan. But we suggest you prepare the most tender lean fish cutlets, the recipe of which includes baking. For them, three medium potatoes are boiled and mashed. Carrots and onions (one at a time) are fried. All vegetables are cooled. Any fish (600 grams) is minced, seasoned, mixed with other ingredients and lightly beaten on the table. Small cutlets are formed, breaded, placed in a mold and placed in the oven for a quarter of an hour. Then they turn over and bake for another five minutes.
Lenten cabbage cutlets are perfect for a Lenten menu, as well as for people watching their weight.
Lenten cabbage cutlets recipe
Time consumption – 45 minutes.
Servings – 15.
Ingredients for lean cabbage cutlets:
1. 1 kg of cabbage.
2. Carrots - 1 pc.
3. Chicken eggs – 3 pcs.
4. Flour or oatmeal - 3 tbsp. l.
5. Refined oil.
How to cook lean cabbage cutlets
Cabbage and carrots are coarsely grated using a grater. For convenience, you can use a meat grinder with a vegetable attachment. You can also use a mixer, but then the cabbage will turn out very small and you will need more flour.
Flour or cereal should be mixed with cabbage and carrots. Oatmeal and flour add different flavors to the cutlets. You can choose any ingredient.
Beat the eggs, add salt, pepper and mix. You can replace eggs with semolina. When using oatmeal, leave the dough for half an hour to allow it to swell. If using flour, fry the cutlets immediately.
We use the resulting minced cabbage to form cutlets. Make a breading of breadcrumbs and fry until golden brown. You need to fry over low heat to cook the cutlets inside. Finally, cover the pan with a lid and leave the cutlets to simmer for a few minutes. It is better to serve them with sour cream.
Cutlets are great for fasting and fasting days. The basis of the cutlets is white cabbage, which contains many useful substances. It contains almost no sugar and starch, so the dish can be consumed by people with diabetes and those on a diet.
Lenten cabbage cutlets with semolina
Time consumption - 50 minutes.
Servings – 4.
Ingredients for lean cabbage cutlets with semolina:
1. Cabbage - 1 kg.
2. One onion.
3. Carrots - 1 pc.
4. Garlic - 2 cloves.
5. Spices.
7. A few tbsp. decoys.
8. 1.5 tbsp. l. potato starch.
9. Breadcrumbs.
10. Vegetable oil.
11. One glass of water.
Cooking lean cabbage cutlets with semolina
You need to sort the cabbage, remove bad leaves, and rinse thoroughly. The cabbage is cut into halves and cut into small pieces. The cooking time depends on the size of the pieces. The chopped cabbage is chopped again using a knife.
The onion is peeled and washed, cut into small pieces. CarrotAalso cleaned, washed and grated with a grater. You can grate it on any grater, but it is better if it is fine. Prepared vegetables: cabbage, onions and carrots are laid out in a large or cast iron frying pan. They need to be mixed thoroughly, pour a glass of water and close the lid. Vegetables should be stewed for 15 minutes.
When the cabbage is semi-prepared, you need to salt it, add seasonings and herbs to taste.
Semolina and starch are added to the vegetables. The ingredients are mixed well and simmered for another 7 minutes. The contents of the frying pan must be constantly stirred, since semolina quickly absorbs liquid and can burn.
Using a wooden spatula, you can chop the prepared cabbage mince again. It needs to be cooled. Using moistened hands, small cutlets are formed from the minced meat. For breading, you can use crackers or semolina. The cutlets are fried until golden brown.
Milk sauce for cabbage cutlets
Time consumption – 15 minutes.
Number of servings – 1.
Ingredients for milk sauce
1. Milk – 200 ml.
2. Wheat flour – 1.5 tbsp. l.
3. Butter – 1.5 tbsp. l.
4. Salt.
Making milk sauce
Flour is fried with oil. Hot milk is poured in slowly, stirring constantly. The sauce is cooked for 10 minutes, and at the end salt is added to taste.
Lenten cabbage cutlets are so simple by definition - after all, this dish does not contain a single product of animal origin. Is it sometimes added to the “minced meat”? chicken egg. But this is not an essential ingredient, and those observing fast can always refuse it.
Let's look at recipes with photos that show in detail how to cook lean cabbage cutlets.
This dish is very tasty and extremely simple:
- Preparation will take no more than an hour, and no special effort is required.
- Calorie content per 100 g (2 medium or 1 large cutlet) is no more than 125 kcal (this includes butter and semolina, which are also involved in cooking).
Products:
- 1 head of cabbage weighing approximately 1 kg;
- half a glass of semolina or flour;
- 1 onion;
- 2-3 large spoons of breadcrumbs;
- 2 cloves of garlic and a sprig of dill - optional;
- 2-3 large spoons vegetable oil for frying;
How to cook: step by step procedure
Step 1. Let's take it white cabbage, wash the head of cabbage, remove the top leaves and stalk, cut into 5-6 semicircles. Cook in salted water until it boils, then immediately turn on the heat.
Step 2. Drain all the water through a colander and grind the leaves in a meat grinder.
Step 3. Grate the onion on the finest grater and pass the garlic cloves through a crush.
Step 4. Dill or any other greens also need to be chopped as finely as possible.
Step 5. Mix all these components together and add to the cooled “minced meat”.
Step 6. Now add flour or semolina.
Step 7 You need to mix everything very thoroughly - in the end the consistency of the “minced meat” will be exactly the same as for regular cutlets. It can be denser, but definitely not smaller.
Step 8 We form our lean cabbage cutlets and bread them in breadcrumbs.
Step 9 Fry the cutlets over high heat for 3-5 minutes on each side. A pleasant blush appears, which means everything is ready.
Lenten cabbage cutlets: the most delicious recipe with photos
If you say “cabbage with rolled oats,” you might think that the porridge in this combination should serve as a side dish. This is a possible, but not the only option. Oatmeal can be added directly to the minced meat - it is incredibly tasty, healthy and satisfying.
And it’s interesting to cook: the feeling of novelty certainly lifts your spirits. What do you need to cook lean cabbage cutlets with rolled oats?
Products:
- cabbage - quarter of a head of cabbage (300 g);
- 3 tablespoons of rolled oatmeal flakes (aka oatmeal);
- onions, carrots and potatoes - 1 piece each;
- vegetable oil for frying – 2 tablespoons;
- breadcrumbs - 3 large spoons;
- herbs, salt, cumin and other spices - at your discretion.
Cooking recipe:
Step 1. First of all, let's put the potatoes to boil - you can in their skins, peel them later. Then wash the cabbage and cut into any pieces. Boil the cabbage for 15 minutes in salted water. Another option is to put the cabbage in the microwave for 3 minutes (turn it on at the most powerful setting).
Step 2. Drain the water and grind the cabbage in a meat grinder (you can also use a blender).
Step 3. Meanwhile, finely chop the onion, grate the carrots and fry them together until soft.
Step 4. Mix all the ingredients together - potatoes, onions and carrots, minced cabbage, rolled oats, finely chopped garlic and herbs. Add salt and all seasonings. All that remains is to let the mixture brew for 20-30 minutes.
Step 5. Well, now we form lean cabbage cutlets, bread them and fry them in hot oil.
You can serve lean cutlets with cabbage with sour cream. But we are fasting, so it is better to abstain from this supplement. In addition, the dish turns out really tasty without them. And you don’t need any side dish - these lean cabbage cutlets are self-sufficient.
Lean cabbage cutlets in the oven - recipe step by step
And this recipe for lean cabbage cutlets with photos is somewhat different from all the others. This time we will no longer pre-cook the cabbage or put it in the microwave. Instead, we will cook the shaped and breaded cabbage cutlets in the oven.
Ingredients:
- head of cabbage 1 kg;
- 1 onion;
- 2 tablespoons of semolina;
- salt and spices - at your discretion.
Sequence of actions step by step
Step 1. First, we turn the cabbage into pulp - to do this, you need to cut it into small pieces and grind it in a meat grinder twice. Drain all excess liquid through a colander and stir the minced cabbage a little.
Step 2. Add flour to cabbage and stir. If desired, you can also add bran - by the way, they can also replace semolina.
Step 3. We form our lean cutlets and place them on a baking sheet. Pre-lubricate it with a small amount of any vegetable oil.
Step 4. Meanwhile, preheat the oven to maximum (220-240 o C) and bake the cutlets for 20 minutes. As soon as a pleasant blush appears, it means everything is ready.
Step 5. Since this is a lean dish, we serve cabbage cutlets with vegetables. You can also serve them with buckwheat or pasta.
Lean cabbage cutlets with vegetables Well, for those who do not fast, we can recommend flavoring the cabbage cutlets with sour cream.
Description best recipes How to make lean cabbage cutlets shows that the cabbage itself is fundamentally important in this dish, as well as semolina and breadcrumbs. By the way, semolina can be replaced with an egg if desired, but this is already a non-lenten option.
It is these components that give the minced meat the correct consistency, so that the products do not fall apart. Breadcrumbs In addition, they create a pleasant crispy crust. As for the rest of the additions, you can take them according to your taste and discretion.
Bon appetit!
