Cabbage is a useful vegetable for digestion, it can be eaten raw, crocked, stewed, boiled. From ordinary white cabbage it is possible to prepare wonderful cutlets, which can be used with a diet and just for a change. Cabbage Cutlets  can be prepared with filling and without, with the addition of other vegetables, with mango and wheat flour.

A flower of salt, fine sea salt from France. "Islands" poaching meringue afloat in Anglais cream. Most foams contain gelatin or agar-agar to stabilize them. Fattened liver of a duck or goose. French for melting, in biscuits, it can refer to cooked, processed, flavored sugar used in glaze or chocolate with a high content of cocoa.

Cheese dairy cheese of the French cow from Auvergne. Casserole with almond custard. Bony ends are cleaned of meat: cutlets, chicken drumsticks. A mixture of fried ingredients, classically enriched with butter and cream. French for the fruits of the sea; seafood.

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Recipe 1: Classic Cabbage Cutlets

Juicy and soft cutlets  from cabbage will not only surprise your family members with your own taste, but will also force you to ask for supplements.

Ingredients:

  • White cabbage - 1 head.
  • Flour - 3 glasses.
  • Salt - to taste.
  • Pepper - to taste.
  • Onions - 6 pieces.
  • Chicken eggs - 5 pieces.

Cooking method:

Rhizome, widely resembling ginger in form, but with rosy-toned skin. The flesh is denser and fibrous than ginger, but the taste is more subtle. Grind finely or finely chopped before use. In classical French cooking, a bird or large cut of meat that has been smeared, stuffed, rolled up before making glazing with gelatin and usually served cold.

A flat round of dough or cake. Southwest French stew or a rich soup of loose definition, which often includes cabbage, beans, canned duck and pork. Green sprouts of garlic or shoots, as they are sometimes called, are sold in bundles and resemble garlic onions, but thicker and rounder.

  1. The cabbage head should be washed, peeled off from the topsheets and rubbed with a harvester or grater.
  2. Pour the grated cabbage with boiling water and leave for two hours.
  3. After two hours, you need to squeeze cabbage from the water with your hands.
  4. Four onions cut into cubes, then fry in a pan until golden brown.
  5. Two onions simply cut into small cubes.
  6. In the pressed cabbage, drive in five eggs, salt, pepper, pour in two glasses of flour and mix thoroughly.
  7. Hands form a few cabbage balls, then roll them in flour.
  8. Put the balls on a heated frying pan with vegetable oil, pre-pressing to make them flat.
  9. Fry the cutlets on two sides for 5 - 7 minutes.

Helpful Hints:

French for jelly, or a dish, installed in jelly. Small forms, reminiscent of gnocchi, dried pasta, used in the preparation of Sardinian cuisine. The Italian plural for "small dumplings", usually from mashed potatoes, but also from semolina, pumpkin and even sweet gnocchi based on pasta.

Coffee paste made from chile, available in Asian supermarkets. Sometimes known as shallots or leeks; unripe onions are pulled out when the top is green, until the bulb is formed. Varying in length and shape, it is used in Thai cuisine, raw and cooked.

  • Flours for cutlets can be needed from 2 to 4 glasses, depending on the size of the head of cabbage.
  • Before forming cabbage balls, you need to moisten your hands with cold water.

Recipe 2: Cabbage patties with milk and semolina

The combination of semolina and milk in cutlets will give them incredible tenderness and juiciness.

Video: Cabbage cutlets with corn

French sauce from sliced ​​capers, hard-boiled eggs, corn and herbs associated with mayonnaise. It is usually served with cold meat or boiled dishes. Certainly, the most common chili, orange habanero or pepper wild boar have a fruity taste and a lingering, hot burn. It is advisable to wear rubber gloves when preparing them in a large number  and wash hands and dishes after they are processed.

A Scottish dish made of sheep's stomach stuffed with chopped heart, liver, lungs and oats, then defective or boiled. Middle Eastern sweet from sesame seeds or almonds with sugar syrup. Lined and dried the mature French beans.

Ingredients:

  • White cabbage - 500 grams.
  • Butter - 50 grams.
  • Milk - 1 glass.
  • Breadcrumbs - 4 tablespoons.
  • Semolina - 3 tablespoons.
  • Salt - to taste.
  • Vegetable oil - for frying.

Cooking method:

Helpful Hints:

The fiery northern African seasoning is usually made from dried chili, garlic, olive oil and cumin. Cool for up to two months, covered with a layer of oil to keep it. Bold cucumber cheese from cow's milk. A mixture of rosemary, thyme, parsley, spicy sauce and bay is usually dried.

Japanese use of flounder or halibut in sushi. Classic base sauce butter  and lemon juice, thickened with egg yolks in the mild heat. Salted eggs and ham on cupcakes to make eggs of Benedict. Go from the second stomach of cattle, with the appearance of honeycomb.

  • In cabbage patties, you can also add a little carrots.
  • Varied taste of cutlets onions.

Recipe 3: Baked cabbage patties in the oven

Baked meatballs are quickly prepared and are juicy and lush, they will appeal even to children.

Ingredients:



Cooking method:

Middle Eastern puree from cooked peas, tahini, lemon juice and garlic. Fine-grained grass of the Mediterranean with a bitter, rebellious taste. A clear and densely packed salad with a slight aroma. Bring the liquid into contact with food, herbs or spices so that the aroma is transferred from one to the other.

Less, whiter and faster to cook than ordinary barley. You can replace the usual pearl barley, but you need to cook it for 45 minutes. Malaysian fruits with brown prickly skin, fibrous yellow flesh and large white seeds, the meat is eaten raw or fried, and the seeds are dried, fried and grinded.

  1. Wash cabbage, remove the top leaves and finely chop with a combine, knife or grater.
  2. Put out the cabbage on a shallow fire with butter and 50 ml of water for 15 to 20 minutes.
  3. Add oat flakes to the cabbage, salt and mix well.
  4. Pour milk to the cabbage and simmer for another 10 minutes.
  5. Turn off the fire, put cabbage in a bowl, allow to cool.
  6. In the cabbage, add eggs, mix well.
  7. Put into baking molds.
  8. Preheat the oven to 200 degrees and bake cutlets 30 - 40 minutes.

Helpful Hints:

Long, tapered green chili with a strong aroma and medium heat. Mature, they can be dark green or red. Creole dish with a long grain with a variety of ingredients, such as chicken, ham, sausage and seafood with onions, celery, green peppers and Tabasco.

A mixture of crushed nori, sesame seeds, sugar-sugar, pepper Sansha and sea salt, available from Japanese and Asian food stores. Colorless vinegar made from fermented rice and seasoned with sugar and salt. Also known as seasoned rice vinegar.

  • If not silicone molds, you need to lubricate them before using butter.
  • At the request of the mold you can sprinkle breadcrumbs.

Recipe 4: Cabbage cutlets with filling

Unusual cutlets from cabbage will be even more delicious if you add stuffing to them.

Ingredients:



Cooking method:

Otherwise known as sake, an alcoholic drink fermented from steamed rice is also used as a substitute for myrin in cooking. The technique of cutting vegetables, fruits or citrus peel into strips the size of spokes.

Two glossy dark green leaves joined together; used fresh or dried in many Asian dishes just like leaves of a bay or curry, especially in Thai cooking. Sell ​​fresh, dried or frozen; dry leaves are less effective, so double the amount specified in the recipe, if used instead of fresh leaves.

  1. Wash cabbage, chop and simmer in a frying pan with butter and a little water.
  2. Add the mango to the frying pan, stir and simmer for another 5 to 7 minutes.
  3. Transfer the mass into a bowl and cool.
  4. Add salt, pepper, flour and egg to the cabbage, mix well.
  5. Put a handful of minced meat on the palm of your hand.
  6. Press, put a piece of sausage in his center and pour it with ketchup.
  7. Cover the sausage with minced meat and give the cutlet an oval shape, smoothing all the edges.
  8. Roll the cutlet in breadcrumbs and fry it on both sides in a frying pan with vegetable oil.

Helpful advice:

Ingredients for cabbage cutlets

Thin strands of dough, unlike noodles, are common for Greek, Turkish and Lebanese sweets, but have recently been used in savory dishes in modern cooking, as is the case with shrimp covered with kataifi. Meat cooked on a skewer or brochure until lightly charred from the outside and cut or fed on a spit.

Indonesian dark soy sauce  sweetened and thickened with molasses. Kidney beans, painted in color from white to black. Korean fermented cabbage seasoned with salt, garlic and chili. Alcohol infusion of cherry and cherry kernels used for drinking or flavoring.

  • To cut the cutlets even more juicy, you can put a piece of butter with hard cheese instead of sausage.

Recipe 5: Cabbage soup

The perfect dish during the post is cabbage cutlets, and nourishing and very tasty.

Ingredients:



Cooking method:

Soft Indian mascara made from meat or vegetables in yogurt or cream. Yeast, ringed cake from Alsace. Strain yogurt with a consistency of thick sour cream and slightly acid taste. To make your own, place the thick Greek style of yogurt in the muslin sieve through a bowl and refrigerate overnight. Spicy Chinese malay soup with noodles, common in many countries of Southeast Asia. The type of noodles used varies from country to country, like broth and ingredients.

Cutlets from cabbage in the oven

French for feline languages, delicate, tender sweet biscuits. Dried Chinese pork sausages, usually smoked, seasoned and sweetened. They are available in vacuum packaging from Asian food stores and do not require cooling until opening.

  1. Wash cabbage, cut into four parts, add salt and put it in a saucepan.
  2. Pour the cabbage with boiling water, put on medium heat and cook for 10 minutes.
  3. Turn off the fire, flush the cabbage in a colander and let it cool.
  4. Garlic and onion wash, peel and cut.
  5. Cabbage with garlic and onion to pass through a meat grinder and mix.
  6. Chop the finely washed greens.
  7. Add minced salt, pepper to taste, greens, semolina  and mix thoroughly.
  8. Add the sifted flour to the stuffing and mix it well.
  9. Wet hands to form cutlets, roll them in breadcrumbs.
  10. In a frying pan heated with oil, fry patties from two sides to a golden crust.

Helpful advice:

Meat salad is of Laotian origin, common to Thai cuisine, made from stuffed raw or boiled pork, poultry or fish, and rice with rice flavored with chili, fish sauce and lime juice. Dedicated pork fat used in cooking as a frying medium, reducing baking and as a preservative.

Italian pork broth, cured with salt and spices, and eaten with cheese and other salums. Indian yogurt to drink salty or sweetened with sugar and seasoned with spices such as caraway or mint. A sweetened concentrate of almond milk from Italy, available in specialized stores, such as Simon Johnson.

  • If you need cabbage cutlets without vegetable oil, you can bake them in the oven in silicone molds, which do not need to be lubricated.

Recipe 6: "Lazy" cabbage cutlets

"Lazy" cutlets differ in that their preparation is very easy, and the recipe contains a minimum of ingredients.

Ingredients:



Cooking method:

Bread made with yeast to help him get up. Long, thin varieties of baby eggplant, from pale to dark purple. Plants with two pods attached along one joint. Usually the seed itself is used for food, and when dried, they are known as impulses.

Grown in bundles, with long petal leaves that contain a pale central stem, the lower white part of which is either beaten, bruised, or finely chopped in southeast Asian cuisine. The leaves are dried and used for making tizans. Available in Asian grocery stores and supermarkets.

  1. Wash cabbage and chop straw.
  2. Fold the cabbage in a saucepan, sprinkle a little, add water and cook after boiling for 4 - 5 minutes.
  3. Throw the cabbage in a colander to make the glass water.
  4. Pour the cabbage into a bowl and sprinkle abundantly with semolina, mix well.
  5. Season cabbage with salt and spices, mix the mixture.
  6. On the heated frying pan spread out the cutlets formed by wet hands and fry from two sides to a ruddy crust.

Helpful advice:

Big codfish. Spicy, reddish cow's milk cheese from the French province of Normandy. Lobsters caught in Australian lobsters are prickly lobsters, sometimes called crayfish, but are well known as lobsters of southern, western, eastern and tropical breeds. They differ from the Atlantic lobsters by the lack of claws, but otherwise resemble the quality and characteristics of their flesh. Usually sold live, cooked or frozen, buying a raw, chilled lobster is not recommended, as it is difficult to know how much time has passed since the death of a lobster.

  • If desired, you can prepare cutlets from cauliflower, which must be disassembled into small inflorescences.

Recipe 7: Cabbage Cutlets without Manka

Cabbage patties without manga are not so lush, but very juicy and tasty.

Ingredients:



Cooking method:

In the style of Lyon, as a rule, is decorated with a bow. Also macaroni; A small French biscuit made from almonds, sugar and egg whites. This spice, the dried lace covering of the nutmeg seed, tastes and smells like an acute variant of nutmeg. Masha has a soft, velvety texture and a mild refreshing aroma.

Cabbage cutlets with cheese

Secondary bacterial fermentation, in which the acute natural acid of grapes, malic acid, is replaced by softer lactic acid. This can happen spontaneously, but many wineries start the process with the injection of lactic acid bacteria.

  1. Wash cabbage and finely chop.
  2. Salt the cabbage, mix and leave for a while, so that she let the juice.
  3. It is good to squeeze cabbage from the juice and mix it with grated carrots on a large grater.
  4. Mix cabbage and carrots with boiled water, soda, sour cream, eggs, flour and mix thoroughly.
  5. Salt the mixture and add black pepper to taste.
  6. On a heated frying pan with vegetable oil, spread out with wet hands the formed cutlets and fry from two sides to a golden color.

Helpful advice:

Italian style of a sailor. Not, as is commonly believed, necessarily seafood, but sauce in a southern Italian manner with tomato, garlic, oregano and with olive oil. The most widely available variety is sweet marjoram. It can be used to aromatize various products, in particular, meat, such as lamb and veal, and vegetables.

Having 40% of its weight in meat, maron has the most favorable ratio between flesh and shell of any freshwater crustacean. The French confection of cleaned chestnuts is preserved in sugar. Fresh, smooth, unripe, triple cream cheese with a rich, slightly sour taste.

  • The flour for cabbage should be added gradually at the very end, so that the dough does not turn out to be liquid.

Recipe 8: Cabbage cutlets without eggs

Recipe cutlets for those who are fasting or is a vegetarian.

Cooking method:

Spicy North African sausage, usually made from lamb, and sometimes beef. French for a thousand leaves; traditionally puff confectionery  from many thin layers, in the general use of restaurants, this meant alternating the ingredients, usually with layers of something crunchy, such as cookies between them.

Chicken carrots, onions and other vegetables used in bruises. Sweet rice wine, used only in cooking. Sweet sherry is an acceptable substitute. The Japanese name for pasta cooked, pureed, salted and fermented soybeans and, as a rule, rice, rye or barley. It is a common ingredient in soups, sauces and sauces. Miso differs in color; the darker the miso, the longer it is fermented and the more intense and ripens its taste. Some of them are sweet, some salty.

  1. Wash cabbage and finely chop on a grater or with a knife.
  2. Pour the vegetable oil into a frying pan and warm it well.
  3. Pour cabbage into the pan, salt, pepper, pour 50-60 ml of water.
  4. Stew cabbage on shallow fire under the lid for 25 to 30 minutes, stirring, every five minutes.
  5. Pour the cabbage into a deep bowl, pour semolina onto it, mix the mixture and wait for it to cool. While the mass will cool down, semolina will swell, and cutlets will be magnificent.
  6. Squeeze cabbage and put it into a bowl.
  7. Wet hands to form cutlets, roll them in breadcrumbs and put them on a heated frying pan.
  8. Fry the cutlets on each side for 7 - 10 minutes.

Helpful Hints:

  • When extinguishing cabbage, make sure that it is soft, but not turned into porridge.
  • When stuccoing cutlets should be monitored, so that they do not leave a liquid. If the liquid is still squeezed, it is necessary to roll the cutlets in breadcrumbs again.
  • So, as cutlets without eggs are very tender, they should be turned with a shovel, but not with a fork.

Recipe 9: Cabbage cutlets with carrots and cream

Cutlets with cream turn out very delicate and just melt in the mouth

Ingredients:



Cooking method:

  1. Wash cabbage, remove the top leaves and finely chop with a knife.
  2. Carrots should be washed, peeled and grated on a large grater.
  3. Combine cabbage with carrots, pour the cream and mix.
  4. In a frying pan pour cabbage and carrots and simmer on low heat under the lid for half an hour. Stir the vegetables every 3 to 5 minutes.
  5. After suppression, add semolina to the hot vegetables and mix well.
  6. Eggs to beat with a fork and pour in hot vegetables, thoroughly mixing.
  7. Salt the mixture, season, mix well and leave to cool.
  8. When all has cooled down, form cutlets with wet hands, roll them in breadcrumbs.
  9. On the frying pan heated with vegetable oil, put the cutlets and fry on each side for 3 - 4 minutes before a crispy crust.

Helpful advice:

  • Lovers of onions can add it to the recipe, finely chopped, stewed with carrots and cabbage.

Recipe 10: Cabbage cutlets with mushrooms

Incredibly gentle and delicious cutlets  from cabbage it is possible to prepare with mushrooms. The presence of mushrooms will make them fragrant.

Ingredients:



Cooking method:

  1. Wash cabbage, remove the top leaves, chop with a knife.
  2. Salt the cabbage, mix well, put into a frying pan and simmer for 20 minutes with the addition of milk under the lid, stirring, every five minutes.
  3. Add semolina to cabbage and simmer for another 10 - 15 minutes.
  4. Peel onion, cut into small cubes and fry in a pan until golden.
  5. Champignons washed, cut into small cubes, add spices and salt and simmer until the liquid from the frying pan evaporates.
  6. Cabbage and mushrooms cool, then pass through a meat grinder.
  7. Cabbage mixed well with mushrooms, add onions, eggs, salt and pepper forcemeat.
  8. From the mixed stuffing to form cutlets with wet hands.
  9. Fry the cutlets on a heated frying pan on both sides for 4 - 5 minutes until golden brown.

Helpful Hints:

  • When adding semolina to cabbage, it is necessary to mix it thoroughly so that there are no lumps.
  • If desired, you can roll the cutlets in oat bran before frying.

Video

A recipe for cabbage cutlets for lovers of culinary tricks with vegetables. And for those who like to prepare a mountain of food, spending "three kopecks" on food. Cutlets from cabbage go out remarkably cheap and at the same time not a bit angry. Soft, pleasant, something subtly resembling tasty cabbage stuffed with grandmother's pies. I remember always wanted more stuffing, but less dough. Well, this is exactly the same case, many, many delicious cabbage, and even in a crisp crust of fried breadcrumbs. I really hope that you will like these cabbage patties, the recipe with the photos is step by step, very simple. No manki, but without fail one egg. It and cabbage mass well glue, and the taste of cutlet is ennobled.

Ingredients:

  • 1/3 cabbage head of medium size
  • 1 egg
  • 5 tablespoons flour
  • 5 tablespoons breadcrumbs
  • 1 tbsp. salt
  • a pinch of ground pepper
  • 50 ml of sunflower oil


Step-by-step recipe for cabbage cutlets

Before the preparation of cabbage cutlets, we put a pot half full of water on the fire.

About a third of the average head of cabbage is chopped into several pieces.



Cabbage cutlets are not prepared from raw cabbage  (although such variants are not excluded), but from pre-boiled. Therefore, we lay cabbage in salted boiling water and cook it for 15 minutes.



Then drain the water and let the cabbage cool down a little.

Next, we need a meat grinder. This is the simplest way to turn boiled cabbage into a kind of minced meat. You can use a blender, but its bowl has insufficient volume. So, grind the cabbage and get cabbage stuffing.



Here you can clearly see how the stuffing looks.



Add the egg and flour to the milled cabbage, do not forget to salt and lightly pepper the mince.



We mix all the ingredients. It should be noted that the forcemeat will turn liquid, let it not bother you. Do not correct the situation by adding more flour. There is a great way to cope with such stuffing. For this we need two tablespoons. We recruit one portion of minced meat, and the other helps to form cutlets. Just shift the stuffing from the spoon to the spoon.



We roll over cabbage cutlet  in breadcrumbs, carefully lowering it into a plate with breadcrumbs. After the crackers cover the entire surface of the cutlets, you can pick it up and adjust the shape.


Prepared cabbage cutlets fry in a hot pan with the addition of sunflower oil. For 2-3 minutes on each side, until a crispy crispy crust.



  Finished cabbage cutlets served with sour cream and herbs. An excellent dish for a fasting day!