Everyone knows the benefits of cabbage, which contains a lot of fiber and a lot of vitamins. Therefore, dishes from cabbage are popular for a long time. The popularity of cabbage dishes can be explained not only by its usefulness, but also by its accessibility. Cabbage does not disappear from store shelves during the whole year, while during storage all useful material and vitamins. That's why there are so many wonderful cabbage dishes in our kitchen. One of the most popular among them are cutlets.
Meanwhile, cook the green beans in the salt water for 3 minutes and drain well. Place the beans in a large salad bowl with 4 cm halloumi squares, which were fried in olive oil in a hot frying pan, sliced roasted almonds, thinly sliced semi-dry tomatoes, marinated kalamats and red wine and vinegar sauce olive oil first spin.
Add the fried cabbage at the last minute so that it remains crispy. Make a large well seasoned omelet containing a lot of thinly chopped chili, chopped cooked shrimp, sliced coriander and finely chopped garlic. Connect it to the saucepan on a large board, let it cool, then cut into a thin layer. Serve sliced omelette over a large number of twin children, which was housed along the entire length.
Cabbage cutlets are a tasty, useful and very affordable dish. They can be used as an original side dish or a self-serving dish. When serving cutlets from cabbage, mustard, sour cream, tomato or mushroom sauce is often used.
Cabbage patties are incredibly popular among vegetarians, however, they can serve as an excellent side dish to meat dishes. This dish will help diversify any family menu, especially children's. It's no secret that children often do not like cabbage and dishes from it, however, after seeing the mouth-watering crust of these meatballs, they eat them with great pleasure.
Cutlets with cabbage and chicken forcemeat fried
Everyone loves raw cabbage, but give it a lot of flavor. Fry finely chopped onions, finely chopped carrots, finely chopped celery, finely chopped garlic, lemon zest, chopped ham, bacon or pancetta in oil without broiling for about 10 minutes or until the onion is tender. Add a splash of white wine and let it bubble and completely evaporate, then add all of the creamy milk to cover about 3 cm above the vegetable mixture. Bring to a boil, add grated Parmesan to taste and lightly thicken it with a suspension of corn flour mixed with cold water.
Principle of preparation cabbage cutlet is very simple. First of the cabbage, previously subjected to easy heat treatment, prepare forcemeat, scrolling it in a meat grinder along with onions. Add crude to the resulting mixture egg with ground pepper and salt, mix well. Then in the minced meat add semolina, boiled potatoes or other ingredients according to the recipes, and again everything is mixed until homogeneous. Having formed from the obtained mass cutlets, they are crumbled in breadcrumbs and fried until a golden crust appears.
Dietary cabbage cutlets
Boil cauliflower blossoming bulbs and finely chopped peeled stalk in salt water for 3 minutes, dry well and place in a shallow oven. Pour the mixture of vegetables and sauce evenly from above, and then sprinkle well with grated gruyere cheese and breadcrumbs.
Cut the ends of the stem from brussels sprouts and cut into a thin layer. Trim the stalk ends with the broccoli from the sweet stalk and cut the stems in half. Fry in olive oil with olive oil with garlic, finely chopped cubed larch canned lemon and a large twig of fresh thyme until the vegetables become tender and fried. Add a small handful of fried pine nuts, mix well, grab and season. Serve with a fried fish fillet and a spoon of plain unsweetened yogurt.
Cabbage cutlets will turn out to be more spicy if you add a grated apple in minced meat.
Cabbage cutlets - preparation of products
The main character of this dish is, of course, cabbage. Before the preparation of cutlets, it is thoroughly washed under running water and disassembled into separate sheets, which are lowered into salted water and boiled until half cooked. In some recipes, cabbage is not disassembled into sheets, but cut into several pieces and then cooked. Then use to make minced meat according to the recipe.
Heat a frying pan with a small amount of olive oil over low heat and add the finely chopped onions, garlic, many sliced peeled apples and large fennel seeds. Fry gently without broiling for 10 minutes or until the onion is soft. Add a lot of thinly sliced red cabbage and a splash of white wine. Cook for about 5 minutes or until cabbage is cooked, but slightly crispy. Add a spoonful of brown sugar and a large splash of balsamic vinegar, mix well and thoroughly boil until slightly sticky.
Cabbage cutlets - the best recipes
Recipe 1: Cabbage Classic Cutlets
These cutlets are always juicy, soft and very tasty. Try to include them in your family's menu, and you will have a great healthy side dish for lunch or a dish for an easy dinner.
Ingredients:
1 fork of white cabbage;
7 raw onions;
5 eggs;
3 cups of flour;
to taste salt with pepper;
gt; oil for frying.
Serve this sweet and sour cabbage and apples on boiled French lentils with your favorite sausages or fried sausages or black pudding. Spread cauliflower and finely chopped peeled stems in a chicken or vegetable stock with 1 teaspoon of each of cumin and turmeric until the cauliflower becomes very soft. Puree with a large oil knob and a handful of coriander. Serve with a lot of crumbling creamy cow with feta, fresh fried olive oil, breadcrumbs and more chopped coriander.
Cooking method:
1. We rub the cabbage on a grater or grind it in a blender, fill it with boiling water and leave it for 2 hours. Then squeeze it well with your hands.
2. Finely chop 5 bulbs, fry them in vegetable oil. The remaining 2 bulbs are also sliced.
3. Prepared cabbage mixed with eggs, onions (raw and fried), 2 glasses of flour, salt and pepper, everything is well mixed.
The broccoli shell can resemble broccoli, but its distinctive flavor is closer to turnips, mustard greens and cabbage. "Oh, no, dear, you can not serve a broccoli slave," she said. My mom always did this for our family, but not for the company. "Because, you know, broccoli broccoli has a distinctive color," and she whispered "distinctive," as if someone whispered "cancer" at the dinner table.
It's hard for me to imagine that someone did not like a broccoli slave, a green vegetable known for its distinctive bitter taste. Growing on the Italian island of Rhode Island broccoli-slave was everywhere - in big and small markets, in restaurants and most refrigerators for people.
4. Now we make balls of minced meat with wet hands, we pour in flour, we make the cutlets and fry them in vegetable oil.
Recipe 2: Cabbage cutlets with mushrooms
In these cutlets tenderness cabbage is perfectly combined with the flavor of mushrooms, so this dish is sure to please your entire family.
How to cook delicious cutlets from cabbage
Rabz broccoli was one of the main dishes at every Sunday dinner and appeared at least one other time in the middle of the week, drinking at the top of the pizza, choking a veal cutlet or setting up a crispy Italian roll with Italian sausage on the grill.
Delicious cabbage patties are ready
The broccoli has originated in the Mediterranean and China, and today it is grown all over the world. It occupies a prominent place in Italian and Asian cuisines, especially in Southern Italy and Hong Kong. Americans took the time to embrace this fully flavored vegetable, but thanks to popular chefs such as Lydia Bastianic, the great lady of Italian-American cooking, the broccoli-slave has become more popular in the last couple of decades.
Ingredients:
1 kg of cabbage;
150 gr. milk;
3 tbsp. l. flour;
1 onion;
300 gr. champignons;
2 eggs;
to taste salt with ground pepper;
gt; oil for frying.
Cooking method:
1. Shinkle cabbage, salt, grind and put it in the saucepan. Bay milk, stew until half cooked.
2. Adding semolina to the cabbage, carefully mix and stew until the cabbage is ready.
Once people start cooking with a broccoli-razor, they realize that this is surprisingly versatile. Susan Rousseau is a writer and writer in San Diego. She works on two culinary specialists, which will be released in the autumn. When she does not write about her Italian family back in Rhode Island or about living with her husband in Southern California, she can be found swinging around the local farmers' market, buying far more food than two could have. Although broccoli broccoli is the same as broccoli, it is more closely related to turnips, so its aroma is akin to turnips, mustard greens and cabbage.
3. Finely chop the onion, fry it in vegetable oil.
4. After washing the mushrooms, cut them not too finely, salt, add the spices and fry with onions until the liquid evaporates.
5. After cooling the ready cabbage and mushrooms, we cool them and let them through the meat grinder.
6. After beating eggs, add them together with salt and pepper in minced meat, mix well. Having formed from the received forcemeat small cutlets, we fry them on the warmed vegetable oil, while they will not be covered by ruddy crust.
Perhaps more than any other vegetable, broccoli-break is known under different names, including rapins, broccoli, slave, rapeseed, brine, broccoli and rappi. This, however, is not the same as broccoli or broccoli, which is much sweeter. The peak of the broccoli season starts from late autumn to late spring, although it is available in most large supermarkets all year round. When choosing a broccoli-slave, find richly colored dark green leaves and solid green floral clusters. Avoid beams with yellow-brown leaves, yellow floral clusters or woody stems, all signs that the vegetable is old.
Recipe 3: Cabbage cutlets with potatoes
Appetizing ruddy crust of these cutlets will surely make all participants of the meal try this dish. At the same time it turns out to be very easy, and it is very easy to prepare.
Ingredients:
800 gr. cabbage;
5 potatoes boiled in a "uniform";
50 gr. breadcrumbs for breading;
2 onions;
1 clove of garlic;
to taste pepper and salt;
gt; oil for frying.
All parts of the broccoli slave are edible, but the stems must be trimmed. The broccoli can be steamed, boiled, fried and fried. Simply boil the broccoli razor for two minutes. Drain and immerse in a bowl of ice water for three to five minutes. Drain and squeeze to release excess water.
This helps to maintain its bright color, reduce bitterness and make it more tender. To balance the bitterness of broccoli, do not add sugar, which creates an unpleasant taste. Instead, combine it with salty, sweet or sour food, which naturally reduces bitterness and enhances taste.
Cooking method:
1. Cut cabbage into several parts and boil for 5 minutes in boiling salted water, squeeze and grind in a meat grinder.
2. Finely chop the onions and garlic, fry them in vegetable oil. After peeling the potatoes, let's mix it with onions and garlic through a meat grinder, then mix them with the prepared cabbage, salt, pepper and mix thoroughly.
Salty foods such as sausage, pancetta, anchovies and olives have an affinity for broccoli-slaves. Sweet currants, raisins and cherry tomatoes are natural matings, as well as spicy vinegar and lemon juice. The broccoli is also remarkable with various meats and seafood such as chicken, veal, sausage, sardines and halibut.
Perhaps the easiest way to serve broccoli slaves and appreciate his confidence is to saute him with olive oil, garlic and chopped red peppercorns. For roasted broccoli the slave includes olives of kalamata and roasted pine nuts. Sun-dried tomatoes, raisins and fennel seeds are also taste accelerators.
3. From the prepared forcemeat form a cutlet, we drop them in breadcrumbs and fry until golden brown.
Recipe 4: Cabbage Cutlets with Meat
Cabbage cutlets are loved not only by vegetarians. Especially if they are made from cabbage and meat. If you try this recipe, then this dish will definitely become a frequent guest on your family table.
Broccoli Rabe and mushroom frittata with grape tomato salsa
The next time you plan a dinner party, be brave and serve broccoli-break even for your best company. The next time you think about making spinach or a fritta fritto or omelette, think about using broccoli from broccoli instead of a more bold taste. This frittate makes a double debt: it is perfect for breakfast or a light lunch in the middle of the week, served with a glass and toasted Italian bread.
Add butter to an 8-inch tasteless pan over medium heat. Add the shallots and saute for 2 to 3 minutes or until lightly roasted. Add mushrooms and saute for 5 to 7 minutes until lightly browned. In a large bowl, whip the eggs with cream, salt, crushed red peppercorns and half of the cheese. Using a fork, gently move the egg mixture from side to side, allowing the egg to leak to the bottom of the pan. Do this for 5-7 minutes, until the eggs begin to harden, and around the edges will begin to form a crust.
Ingredients:
700 gr. beef;
500 gr. cabbage;
2 onions;
1 egg;
2 tbsp. l. semolina groats;
a small bunch of parsley;
to taste salt with ground pepper.
Cooking method:
1. Finely chop the cabbage, pour it with boiling water, stand until cooled and squeeze.
2. We pass a bow through a meat grinder along with meat, combine them with cabbage, chopped parsley, mango, egg, pepper, salt, mix thoroughly. After making cutlets, we roll them in breadcrumbs and fry until golden crust appears.
Allow the handle of the pan to stir, and when the eggs appear almost completely, sprinkle the remaining cheese evenly over the top. Transfer the frying pan to the oven. Brill from 4 to 5 minutes, or until the upper part is clouded and turns into a golden brown color. Watch him so that he does not burn. Allow to cool for a couple of minutes before cutting into wedges.
Lemony Broccoli Rabe and Cannellini Bean Crostini
For salsa, place all the ingredients in a medium bowl and roll well. This can be done in advance so that the flavors can be mixed. Serve frittata hot or at room temperature with a spoonful of salsa tomato grapes on top. It's a delightfully light snack for special parties and couples with pino grigio, Italian dry white wine. For meat lovers, prepare a few slices of prosciutto or Serrano ham on the stove until crisp.
If you want to cook very light, low-fat cutlets, we advise you to bake them in the oven, warming it to 180 degrees. Cutlets are laid out on a baking sheet covered with baking paper, greasing them butter and bake for about 20 minutes. Then remove, cover with whipped egg whites and again put in the oven for about 10 minutes. Ready-made cutlets can be sprinkled with sesame seeds.
2 to 3 tablespoons of olive oil for bread cleaning. Reggiano-Parmigiano cheese for shavings. Extra virgin olive oil for ice cream. Place the pieces of bread on a large baking sheet and brush with olive oil. Brill from 2 to 3 minutes or until golden brown.
The recipe of cabbage cutlets with a manga
Bring a large saucepan of salt water to a boil. Melt the broccoli for 2 minutes. Drain and immerse in a bowl of iced water. The shocking slave will keep his bright green color and stop making it. In a large frying pan, add olive oil over medium heat. Add the garlic and saute until golden and fragrant. Add the cannellini beans, lemon juice, lemon zest, salt and red pepper flakes and saute for 1 minute. On top of each piece of toasted bread with a small bucket of slave and beans.
For modern housewives, the question of what to cook for dinner is not worth the rib. In the Internet there is a large number of original recipes. But in pursuit of something new, we forget about old, proven, and most importantly - delicious dishes.
Fragrant cutlets from white cabbage are just this category. This simple, economical dish will appeal not only to adults, despite the fact that children are the real gourmets who do not recognize healthy dishes, but prefer to eat only sweets.
Useful properties of cabbage
First, let's get acquainted with all the useful properties of a simple vegetable - cabbage. It includes a large number of vitamins, minerals. Therefore, cutlets from white cabbage are not only delicious, but also useful.
The main feature of cabbage is that it can preserve vitamin C for a very long time. Interesting fact, that in mandarins, lemons and oranges of vitamin C is much less than in a vegetable we are accustomed to.
Also there are other substances necessary for the organism:
- vitamins B1, B2, PP;
- potassium salts;
- salts of calcium and phosphorus;
- pantothenic acid, etc.
In white cabbage you can find the necessary for human life trace elements - manganese, iron and zinc.
Vitamin U is also found in this simple vegetable. It is necessary for the human body to prevent various diseases of the stomach, for example, ulcers.
The peculiarity of the vegetable is that practically in any form it preserves all the useful substances. That's why cabbage bits are considered very rich in various vitamins.
A simple recipe for the whole family
Most women do not know how to make cutlets from cabbage. Some even believe that this will take a very long time, and therefore they postpone the recipe in the long box. But, as practice shows, cutlets from cauliflower or white cabbage cook very easily. The most banal recipe does not contain any additional elements, for example, chopped meat or a manga.
For the most simple cutlets the following ingredients will be needed:
- white cabbage - about 1 kg;
- chicken egg of small size - 1 piece;
- half a glass of flour;
- to taste salt;
- vegetable oil for frying (about 2 tablespoons).
The recipe consists of a few simple steps:
- We begin with cleaning. Cleaned and washed cabbage must be cut into 4 parts.
- Then put on the stove. Cook in salted water until the cabbage is soft (about 5-7 minutes).
- We throw it back to the colander. We merge all the water. By the way, water can be used to make soup.
- Cool the boiled cabbage. With the help of meat grinder we make minced meat.
- To the prepared forcemeat we add flour, an egg. Thoroughly mix everything. The prepared stuffing should turn out soft, without lumps, dense.
- The finishing touch is frying. Spread the molded balls and fry on each side until golden brown.
With such a recipe will cope even the schoolboy. Therefore, if you want to please your family juicy cutlets, but you absolutely do not have time for their cooking, this is what you need.
Juicy and soft little bits of cabbage with a manga
There is another variation in the preparation of cabbage cutlets. An additional main ingredient is manga. They are juicy, tasty and even a little milk.
Cutlets from cabbage with a manga is, oddly enough, one of the most favorite dishes of children.
To prepare them, you will need the following products:
- 1 PC. average white cabbage (about 1 kg);
- ¼ tbsp. conventional vegetable oil;
- oil for frying (by eye, depending on the pan);
- 120 ml of any broth or plain water;
- manga (about 1 cup);
- 2 pcs. chicken eggs;
- 0.5 liters of plain milk;
- to taste salt, seasoning and pepper;
- bread crumbs (1 pack is enough).
The recipe is quite simple:
- We wash and cut the cabbage very finely. Before this, it is necessary to remove the hard stump.
- In the stewpan or usual pan, pour out the whole broth and add milk and butter to it. The whole mixture of salt and pepper is at your discretion. Then throw the cut cabbage and cook until it becomes soft. Usually it takes no more than 10 minutes.
- Once the cabbage has become soft, we add mango. Cook with a mango should be until the croup is not swollen (another 10-15 minutes).
- Remove the resulting mass from the fire and add 2 raw eggs to it.
- We form the balls of the correct size and shape and we drop them in breadcrumbs.
- Fry from two sides until the appearance of a uniform and golden crust.
Meatballs
We are all used to the fact that cutlets or little crochets should be 100 percent meat. But not many realize that if you add cabbage to them, they will become softer and juicy. And the volume of the prepared dish will increase, almost twice. Gentle chicken cutlets with white cabbage is the perfect side dish for hearty supper.
Chicken cutlets with cabbage and minced meat require the following ingredients:
- 500g minced chicken (or any other at will);
- 500 g white cabbage;
- 150-200 g of onion (3-4 medium onions);
- 1 raw chicken egg;
- salt, seasonings and pepper to taste;
- oil for frying (vegetable).
Cutlets from chicken minced meat with cabbage can be prepared in the following way:
- Finely shred cabbage and add to it minced meat. All carefully mix.
- Add to the resulting mass of egg, all spices, finely chopped onions and salt. All mixed together
- Then beat the stuffing as best as possible. We leave the mince to marinate in the refrigerator for 30-40 minutes.
- Hands form balls and put on a hot frying pan.
- Fry from two sides until the golden crust.
- We put everything together chicken fingers in a saucepan and simmer on low heat for 50 minutes. We remove it from the fire and serve it to the table.
Cutlets from cabbage are the most delicious recipe, especially if you add meat to them. In addition, they can be served as an independent dish, which does not require a side dish. For a hearty dinner - this is an ideal option.
Secrets and Tricks
Cabbage crochets are most often associated with the taste of childhood. And all because in kindergartens, camps and school very often we were served them.
Many housewives want to cook "stolovskie" cutlets from white cabbage.
But, as a rule, not at all it turns out. Food in the dining rooms has always been very different from the home, and few know the secrets of its preparation. In order to make the dish more soft and tender, it is best not to cut cabbage, but to pass through a meat grinder. Of course, it must first be boiled in salted water. And if you are going to cook cabbage cakes with minced meat, then through the meat grinder it is best to let the ingredients go together, not separately.
The dish will become even more spicy if you add a grated apple to it. Also, mushrooms are perfectly combined with almost everything, so if you add them to the main ingredients, the dish will turn out to be original.
Cutlets can be cooked, as with white cabbage, and with color. The recipe is no different. The taste of the dishes from cauliflower will differ slightly from the original ones. But, as they say, it's an amateur. If you do not like cauliflower, then, most likely, the cutlets cooked on its basis, you also will not be particularly impressed.
Cutlets from young cabbage, the recipe of which is also not different, are more soft and tender. They are easier and faster to cook.
The most important thing is to stick to the specified time. Only in this case the dish will turn out delicious, and it can be served to the table.
