Cabbage cutlets from Yulia Vysotskaya. Cabbage cutlets In a hurry

Recipes for the most delicious cabbage cutlets

Cabbage cutlets or just cabbage cutlets - whatever you call them, they are still appetizing, flavorful and also healthy. They are served not only as a kind of side dish, but also as a hearty meal for both children and adults. Little fidgets are unlikely to eat stewed cabbage, which cannot be said about a golden cutlet with a golden crispy crust. The dish is complemented with sour cream, cream or mushroom sauces. Today we are talking about the best recipes for making delicious cabbage cutlets for the whole family.

To prevent the cabbage from being tough, pour boiling water over it during cooking, and you can boil it until half cooked. Eggs, mashed potatoes, and semolina are used as a bunch of ingredients.

Recipe for cabbage cutlets with semolina.

Semolina - 5 tbsp
Carrots - 2 pieces medium
Parsley or dill - half a bunch
Eggs - 2 pcs
Cabbage - 300 gr
Salt, pepper - to taste
Vegetable oil - 2-3 tbsp
Flour - 3-4 tbsp

Preparation:

Finely grate the carrots, chop the parsley, chop the cabbage into small cubes.
Place all the vegetables in a container and pour in room temperature eggs, beaten with salt and pepper, and semolina.
Mix all the ingredients and leave for 15 minutes until the semolina swells. Sift the flour and pour onto a plate.
Heat a frying pan with vegetable oil. Form cutlets from the mixture, roll each one in flour and fry until golden brown, 5-7 minutes on each side.

Cabbage cutlets with peas and onions.

Split peas - 200 gr
White cabbage - 370 gr
Water - 100 ml
Salt - 2 tsp
Curry (powder) - 3 tsp
Flour - 150 gr
Bulb
Breadcrumbs

Preparation:

Pre-soak the peas in plenty of water for 10-12 hours.
Drain the water and rinse the peas thoroughly. Add the paper towel-drained peas to the food processor along with the chopped cabbage, water, salt and curry powder and blend thoroughly.
Grind for a few minutes until minced. Add all the wheat flour and finely chopped onion, mix everything.
Heat a frying pan and pour a little oil into it. Place a plate with sprinkled breadcrumbs nearby.
Scoop the cabbage mass with your hand, form a tight patty, roll in breadcrumbs and fry in a hot frying pan in a large amount of oil until a thick golden crust appears on both sides.

A simple recipe for delicious cabbage cutlets.

Cabbage - 400 gr
Olive oil - 1 tbsp
Carrots - 1 pc.
Eggs - 3 small pieces
Onion - 1 piece
Garlic - 2 cloves
Parsley - half a bunch
Flour - 5-6 tbsp
Cumin, black pepper and salt - a pinch each
Vegetable oil for frying

Preparation:

Grate the carrots on a fine grater, cut the onion and garlic into small cubes.
Fry all these vegetables in a hot frying pan with a tablespoon of olive oil. Stirring regularly, simmer until golden brown, about 5 minutes.
Meanwhile, chop the parsley finely and combine the spices. Sift the flour. Chop the cabbage and scald with boiling water.
At the end of cooking, add spices to the vegetables and fry for another 2-3 minutes.
After this, combine all the vegetables with parsley and eggs, and half a share of flour.
Place a frying pan with vegetable oil on the fire to heat. Form cutlets from the mixture, roll in flour and immediately place in a frying pan. Cook for 4-5 minutes on each side.

Deep-fried cutlets with cabbage and minced chicken.

Cabbage - 300 gr
Chicken breasts - 600 gr
Salt - a pinch
Pepper - a pinch
Paprika - 1 tsp
Garlic - 2 cloves
Breadcrumbs - 6-7 tbsp
Flour - 5 tbsp
Egg - 1 piece
Vegetable oil

Preparation:

Chop the cabbage very finely and scald with boiling water, strain the water through a colander.
Wash and chop the breasts, grind through a meat grinder with cloves of garlic, or together with cabbage.
Add eggs, beaten with salt and pepper and sifted flour to the mixture, stir until smooth.
Mix paprika with breadcrumbs and roll the formed cutlets in the mixture.
Fry the treat in a thick-walled saucepan, 1-2 pieces at a time, or in a cauldron with plenty of oil so that it covers the cutlets.

Vegetable dishes are not only tasty, but also low in calories, which allows you to focus on them during the diet. Cabbage cutlets from Yulia Vysotskaya are a combination of simplicity and benefits, another dish for healthy eating enthusiasts.

A selection of recipes based on fresh white cabbage will allow every housewife to choose her own, the ideal one. Some people love tender cabbage cutlets, while others prefer a crispy crust, some are in a hurry to finish cooking as quickly as possible, and some like to spend time at the stove.

Classic

To prepare classic cutlets we will need:

½ head of cabbage;
1 egg;
2 tbsp. l. sunflower oil;
½ tsp. baking soda;
3 tbsp. l. premium wheat flour;
salt, spices;
greenery.

The cutlets will turn out soft and juicy if you boil the cabbage before cooking them. It needs to be cut into thin strips and thrown into a pan of boiling water for 10-15 minutes. A young one needs less time; one that has been stored for more than six months may require more time. The variety also matters.

Break the eggs into a deep plate, beat them with a whisk, add salt, add seasoning and spices.
Wash the greens under running water, dry, and chop finely. Add to bowl with eggs and stir.
Pour baking soda into flour and add to a bowl with beaten eggs, stir. After all the ingredients are mixed, you need to add cabbage to them. It must first be cooled. Stir the resulting mixture, breaking up any lumps. The dough should be medium thick.
Pour sunflower oil into a hot thick-walled frying pan and, forming balls with your hands, place them on the bottom of the frying pan. Fry them until golden brown on both sides.

The cutlets are delicious hot, with sour cream or natural yogurt or sauce.

Hastily

The recipe is similar to the classic one, with the only difference that the cabbage does not need to be scalded. Grate well-washed and dried cabbage leaves on a special grater, and then mash them with your fingers so that they become more tender and release juice.

In a separate bowl, beat eggs, salt and pepper, add chopped herbs, flour mixed with soda.
Mix the cabbage with the rest of the ingredients, mold and fry them in vegetable oil until crispy.

For those on a diet

The principle of preparing cabbage cutlets is the same. The main difference is that instead of wheat flour you need to use corn flour and olive oil.

Chop the cabbage very finely, boil it or leave it raw (optional). Mix eggs with seasonings, add herbs, corn flour and cabbage.
Form cutlets and fry them in a minimum amount of vegetable olive oil.

Since dietary nutrition involves reducing table salt or completely abandoning it, you can experiment with spices by adding nutmeg, marjoram, rosemary, and herbes de Provence.

A little tenderness

Cutlets according to this recipe resemble pancakes. To prepare them, you need to take a glass of low-fat kefir, add 1 tsp to it. soda (there is no need to quench it with vinegar, the acid of kefir itself is enough), stir.

Finely chop the cabbage and chop half the onion. Pour a little vegetable oil into a frying pan and fry the cabbage and onions (about 5 minutes), stirring constantly. Remove from the pan and cool.
Mix kefir and cabbage, add 2-3 tbsp. l flour, mix. Bake in a heated frying pan greased with vegetable oil. Fry on both sides without allowing it to burn.

Cabbage cutlets from Yulia Vysotskaya are a delicious low-calorie breakfast for the whole family.

Cabbage cutlets are a very healthy, tender and tasty dish. It can be served as a side dish or used as a main dish.

It is very simple to prepare; all the ingredients can be bought in the store.

The classic version of cutlets is a great addition to fatty, juicy meat.

You will need:

five chicken eggs;
one cabbage fork;
wheat flour - 390 gr;
vegetable oil for frying;
seven onions;
salt and black pepper to taste.

Step-by-step instruction:

Place the cabbage leaves in a blender and puree.
After this, pour boiling water over the cabbage mixture and remove the bowl for 2 hours.
Squeeze it out of the cooled water.
Sauté five peeled onions in a frying pan, having first finely chopped them.
We also finely chop the other two onions.
Break the eggs into the cabbage, add raw and fried onions, ground pepper, and salt. Mix.
After wetting your hands, form balls from the resulting mass and process them with flour.
Use your hands to give the buns a flattened cutlet shape.
Fry in vegetable oil until an appetizing golden crust appears.

Cauliflower Recipe

If you are on a diet or are a convinced vegetarian, these cutlets are for you. They are light, tasty and filling.

Grocery list:

flour - 75 g;
salt - 15 g;
two eggs;
cauliflower 1 kg;
two sprigs of parsley;
vegetable oil - 50 ml.

Step-by-step instruction:

Boil cabbage inflorescences in water until half cooked, 5 minutes. Don't forget to salt the broth.
Chop the cooled cabbage into small pieces.
Pour sifted flour into the resulting mass, add salt, raw eggs, chopped parsley. Mix everything. The result was minced vegetables.
Heat the oil in a frying pan.
Take the minced meat with a tablespoon, shape it into the desired shape with your fingers and lower it into the frying pan.
Fry for 4 minutes from each barrel. Fire is medium.

Cabbage cutlets with mushrooms

Required ingredients:

one onion;
flour - 140 gr;
ground pepper to taste;
hard cheese - 50 g;
salt to taste;
champignons - 0.1 kg;
two eggs;
sunflower oil - 60 ml;
forks of white cabbage.

Cooking secrets:

Cut the head of cabbage into several large pieces. There should be 5-6 pieces in total.
Place them in a saucepan with water. Add salt, add peppercorns and one bay leaf.
Cook the contents of the pan for 5 minutes.
Take out the softened cabbage and finely chop it with a knife.
We pass the cheese through a grater.
One by one, finely chop the onions and coarsely chop the mushrooms.
Sauté the onion in sunflower oil, after 4 minutes add the mushroom pieces.
Cook for another 6 minutes.
Combine cabbage, salt, onion and mushroom mixture, cheese, raw eggs and pepper.
Make cutlets from a homogeneous mixture.
Dip them in flour and place them in a frying pan in oil.
After 4 minutes, turn the meatballs over to the other side.
The dish is served hot. Bon appetit!

With added potatoes

Want to make your vegetarian dish more satisfying and nutritious? Add potatoes to it.

Recipe Ingredients:

breadcrumbs - 25 g;
two medium onions;
potatoes - 0.3 kg;
vegetable oil for frying;
white cabbage - 0.3 kg;
salt and ground pepper to taste;
one chicken egg;
butter - 70 gr.

How to make cutlets:

Remove the top leaves and stalks from the cabbage. Finely chop the remaining part along with the peeled onions.
Place vegetables in a frying pan and pour 60 ml on top.
Simmer the entire mass for seven minutes on medium heat.
Separately, boil the potatoes until soft and mash them.
Season the stewed cabbage with salt and pepper.
Add the cabbage mixture to the puree, pour in the egg, and add butter. Mix.
Form round cutlets by hand and sprinkle with breadcrumbs.
Fry with vegetable oil until golden brown.
You can serve these cutlets with sour cream, fresh herbs, mayonnaise or mushroom sauce.

Variation from Yulia Vysotskaya

Cutlets according to this recipe are obtained with a golden crispy crust on top and a soft, tender filling inside.

Basic ingredients:

one egg;
semolina - 60 g;
white cabbage - 0.3 kg;
any spices;
broth - 300 ml;
salt to taste;
oil for frying - 30 gr.

Step-by-step preparation:

Wash the cabbage leaves under the tap, dry them and pass them through a meat grinder.
Break the egg into the cabbage and whisk it with a whisk. Add spices, semolina and salt.
Mix the mixture with a spoon and put it on the shelf for 7 minutes. During this time the semolina will increase in volume.
Pour oil into the frying pan and turn on the gas stove.
After wetting your hands, shape the minced vegetables into cutlet-shaped balls.
Place them on the sizzling oil. Cook until a crust forms.
As soon as the dish is cooked, pour the broth on top and simmer the cutlets over low heat for 10 minutes.
Place the delicious meatballs on a plate and pour sour cream sauce over them. Bon appetit!

Meat and cabbage cutlets

If you realize that there is not enough meat for regular cutlets, add cabbage.

You will need:

onion - 150 gr;
salt to taste;
minced beef - 0.5 kg;
any spices and pepper to taste;
cabbage leaves - 0.3 kg;
Sunflower oil - 50 ml.

Cooking method:

You can buy ready-made minced meat in a store, but it is advisable to make it at home from a piece of meat.
Cut the meat into pieces and place in a meat grinder; do the same with cabbage and onions.
Using your hands, knead the minced meat from the resulting mass and beat it further.
Place it under film and seal it in the refrigerator for 30 minutes.
During this time, the minced meat will be saturated with the juices of meat and vegetables, as a result the cutlets will be fried tastier.
As soon as the oil in the frying pan begins to sizzle, we form cutlet balls with our hands and lower them to the bottom of the frying pan.
Cook until a crust appears. The meatballs can be simmered in broth for an additional 40 minutes.
These cutlets go well with mashed potatoes, buckwheat or rice.
dill - 40 gr;
flour - 70 g;
semolina - 80 gr;
breadcrumbs - 100 g;
salt - 4 g;
one onion;
black pepper - 3 g;
olive oil - 20 ml.

Algorithm of actions:

Remove the cabbage head from spoiled leaves, cut into several large pieces and cook them in a saucepan, after salting the water.
After 10 minutes, turn off the stove, place the pieces of cabbage in a colander and pass through a meat grinder.
Grate the onion, press the garlic cloves in a press, and chop the dill with a knife.
Combine vegetables in a common bowl, add salt, semolina, pepper and wheat flour. Mix everything.
Use your hands to form cutlets and sprinkle them with breadcrumbs.
Fry in olive oil.

Eating right doesn't mean it's expensive. The main ingredient of these recipes is cabbage, which is a low-calorie and vitamin-rich product.
Normalizes digestion and perfectly cleanses the intestines. We offer you delicious and low-calorie recipes, the preparation of which will not be difficult.

For this recipe you need:

white cabbage 450-500g;
semolina 3 tablespoons;
1 glass of milk;
40g butter;
a few drops of vegetable oil for frying;
4 tablespoons breadcrumbs;
pepper and salt to taste;
150g sour cream;

Cooking process:

The first step is to chop the cabbage on a medium grater.
Heat a frying pan over low heat, pour in a glass of milk.
Add the butter; when the milk begins to boil, let the butter melt completely.
Place the cabbage in the pan and simmer for about 10 minutes.
Once the specified time has passed, add semolina to the cabbage in small portions, stirring constantly.
Add salt to your taste, cover with a lid and let simmer a little more for ten minutes.
Once ready, transfer it to a deep bowl and let cool.
Prepare the breadcrumbs by pouring the required amount into a cup.
At the next stage, begin to form oval-shaped cutlets, while rolling them in breadcrumbs.
The last step is to fry the resulting cutlets over low heat in vegetable oil until golden brown on both sides. You can season the finished cutlets with sour cream or any other sauce to taste. Bon appetit!

Lenten cabbage cutlets

We offer you a recipe for lean cutlets. Healthy, tasty and low-calorie! You will need the following Ingredients:

breadcrumbs 3-4 tablespoons;
white cabbage 1 kilogram;
vegetable oil for frying (a few drops);
1 onion;
salt and spices to taste;
1 bunch of dill;
half a glass of flour;
1 clove of garlic (optional).

Cooking process:

Cut the cabbage into 4-6 pieces and cook in salted water for about ten minutes.
Take a food processor (you can use a blender or a meat grinder), pass through it, squeeze, as the water must be removed.
The next step is to grate the onion, pass a clove of garlic through a garlic press, and finely chop the dill. Add all these ingredients to the cabbage.
Take flour and semolina and add to the cabbage and herbs mixture. Mix everything well.
From the resulting mixture you need to roll small cutlets, roll them in breadcrumbs.
Heat a frying pan and fry them on medium heat on both sides in vegetable oil until golden brown. That's all, the meatless cutlets are ready, bon appetit!

Cabbage and carrot cutlets

Cutlets turn out healthy and tasty if you add carrots to them. The recipe is simple and you will like it to your whole family. To prepare you will need:

head of cabbage 500g;
200g carrots;
100 ml cream (10% percent);
2 eggs;
2 tablespoons of semolina;
salt and pepper to taste;
vegetable oil for frying;
breadcrumbs.

Cooking process:

Wash and grate the carrots on a medium grater.
Shred the cabbage, the finer the better.
Stir the vegetables, add cream and simmer over medium heat for twenty minutes, stirring the vegetable mixture occasionally.
Then add semolina, mix everything well.
Take a bowl, break 2 eggs, beat.
Pour the eggs into the vegetable mixture with semolina, stir.
Add salt and pepper to taste, stir. Let cool.
The next step is to form small cutlets.
Roll them in breadcrumbs and place in a frying pan. Fry over medium heat on both sides. The dish is ready. Bon appetit!

Cabbage cutlets from Yulia Vysotskaya

We bring to your attention another wonderful recipe from Yulia Vysotskaya. You will need them.

Cabbage cutlets are a dish that will appeal to those who are fasting, watching their weight, not eating meat, and vegetable connoisseurs. There are classic recipes, their variations with the addition of semolina instead of eggs, replacing flour with breadcrumbs. Either way, the cutlets turn out very tasty and filling. Even a beginner can handle the preparation with step-by-step photos.

The dish is suitable for lunch or a light dinner for the whole family. The cutlets come out juicy, soft, and, most importantly, tasty.

Ingredients:

0.5 kg of white cabbage;
7 onions (medium);
5 eggs;
0.5 kg flour;
salt, spices to taste;
refined vegetable oil for frying.

How to cook:

The cabbage is grated. To save time, you can use a blender. Pour boiling water over it and leave for 2 hours.
The onion is peeled. Finely chop and fry most of it until golden brown. The smaller ones are left raw.
In a bowl, mix cabbage, eggs, onions, flour (2 tbsp.). Add salt and pepper. Stir.
Cutlets are formed from the resulting mass, rolled in flour and fried.

The finished dish is served with sour cream. Garlic based sauce is also suitable. Fans of Mediterranean cuisine can choose pesto.

Recipe from Yulia Vysotskaya

An interesting, easy-to-follow idea for preparing vegetable cutlets from a famous actress, host of a cooking show. Juicy, aromatic, with a crispy crust. Everyone will like them.

Ingredients:

300 g cabbage;
50 g semolina;
1 egg;
1.5 tbsp. broth;
2 tbsp vegetable oil;
salt and pepper to taste.

How to cook:

Cabbage leaves without rough parts are washed and dried. Grind in a blender or meat grinder.
Beat in the egg. Add salt and pepper to taste. Add semolina. Stir and leave to swell for 7-10 minutes.
Cutlets are formed from the resulting mass. Fry in well-heated oil.
Pour hot broth into the pan, cover with a lid and simmer over low heat for 12 minutes.

Advice!

You can use any type of cabbage in this recipe. White cabbage, Peking, and colored cabbage are suitable. Broccoli gives an interesting taste.

For diabetics

People with this diagnosis are forced to adhere to a diet. Cabbage, white cabbage and sea cabbage are one of the permitted products. Cutlets according to this recipe will not lead to an increase in sugar levels and are low in calories. Their taste is refined and refined.

Ingredients for 5 servings:

1 kg cabbage;
1 egg;
150 g flour (rye, oatmeal);
greens, salt - to taste;
1 tbsp. l milk.

How to cook:

Cabbage is cleaned of limp leaves and stalks. Boil in boiling water until half cooked. Place in a colander to drain the water.
Mix milk and egg in a container.
Cabbage is separated into individual leaves. Beat lightly with a kitchen hammer. Fold 2 pieces, give an oval shape.
The pieces are rolled in flour, then in the egg-milk mixture and again in flour. Fry in hot oil.

Serve the finished dish with vegetable salad. Brown rice is also used as a side dish. Greens will decorate the flavorful cutlets.

With minced meat

Cutlets according to this recipe taste like cabbage rolls. Tomato sauce gives the dish a special flavor.

Ingredients

For the cutlets:

400 g white cabbage;
1 egg;
150 g of any minced meat;
0.5 tbsp. l dried garlic;
4.5 tbsp. l flour for minced meat, breading;
vegetable oil for frying;
half a small bunch of green onions;

For the gravy:

1 medium onion;
2 medium tomatoes;
2 tsp tomato paste;
200 ml broth (vegetable, chicken);
2 tsp sugar;
1 clove of garlic;
2 tbsp. l vegetable oil;
salt, pepper, spices - to taste.

How to cook:

The cabbage is chopped very finely. Pour boiling water over it and leave for 10 minutes. Cool to room temperature.
Squeeze the vegetable, add finely chopped onion. Salted, seasoned. Beat in the egg. Add minced meat, dried garlic, flour. Stir.
Cutlets are formed from the resulting mass, rolled in flour and fried in vegetable oil until golden brown.
Onions are fried in the remaining fat. Add tomatoes, cut into small cubes, tomato paste, garlic, sugar. Pour in the broth. Salted, seasoned.
Bring the gravy to a boil, reduce the heat and leave for 4 minutes. Pour in the finished cutlets and place in a hot oven for a quarter of an hour at 180°.

The dish is served hot. Sour cream or natural yogurt will add additional taste. Mashed potatoes and buckwheat are used as a side dish.

Advice!

It is better to take white cabbage young. It contains less rough parts and more vitamin. You can also replace it with Beijing - the taste will be even subtler and more delicate.

With semolina

This recipe can easily turn an ordinary vegetable dish into a culinary masterpiece. Onions fried in two types of oil add a subtle sweetness and creaminess. Garlic and spices imbue cabbage cutlets with a subtle aroma.

Ingredients:

700 g white cabbage;
2 medium onions;
2 eggs;
5 tbsp. l semolina;
3 cloves of garlic;
2 tbsp. l butter;
100 ml vegetable oil;
salt, pepper, seasonings - to taste;
greens - to taste.

How to cook:

Shred the cabbage finely, removing the rough parts first. Boil in boiling water for 10 minutes.
Place the finished vegetable on a sieve to drain the water. Additionally, squeeze out water.
The onion is peeled, finely chopped and fried in a mixture of vegetable oil and butter. Cool.
In a bowl, mix cabbage, onion with fat, eggs, semolina, herbs, garlic (grate). Add salt, pepper, seasonings.
The mass is mixed. Leave for 20 minutes for the semolina to swell.
Form cutlets and fry in hot oil until golden brown.

From the given amount of ingredients you can prepare 13 pieces. You don't have to add garlic, it all depends on personal taste. The amount of semolina is adjusted depending on the consistency of the dough.

In the oven

An ideal recipe for those who watch their figure. Baking in the oven makes the cutlets light and free of excess fat.

Ingredients for 5 servings:

300 g white cabbage;
1 egg;
1 medium onion;
2.5 tbsp. l wheat flour;
salt, pepper - to taste.

How to cook:

The prepared cabbage is crushed using a blender. Transfer to a bowl.
Cut the onion into small cubes. Mix with vegetables, egg, flour. Add salt and spices.
Cutlets are formed from the resulting mass. Place in a mold greased with vegetable oil.
Preheat the oven to 180°C. They put in the form. When the bottom of the cutlets is browned, carefully turn them over and let them brown on the other side.

The dish is served independently. It can also be an addition to meat, poultry, and pickles. Oatmeal will replace the flour in the cutlets.

Lenten

During fasting, the diet is limited. But this does not mean that the food is meager and satiates little. Vegetable cutlets will easily fit the requirements.

Ingredients:

300 g cabbage;
1 medium carrot, onion, potato;
1 clove of garlic;
2 tbsp. l flour, semolina;
0.5 tbsp. breadcrumbs;
salt, pepper - to taste.

How to cook:

Boil vegetables separately until soft. It is better to salt 10-15 minutes before cooking.
Using an immersion blender, chop the onions, carrots, and cabbage. Mash the potatoes using a masher to prevent them from becoming sticky.
Mix all the vegetables in one container. Add salt, pepper, garlic (optional). Add flour, semolina and mix thoroughly.
Cutlets are formed from the resulting mass and coated with breadcrumbs. Place on a greased baking sheet and bake in the oven for about 20 minutes at 200°C.

Interesting!

The cutlets turn out even tastier if you add other vegetables - zucchini, broccoli. And also fried mushrooms.

Cabbage cutlets are an interesting and very tasty way to diversify the menu. This universal dish is suitable for those who are on a diet or fasting. Those who are losing weight and leading a healthy lifestyle will also like them.