Lenten dish made from fresh cabbage. Lenten cabbage dishes - an opportunity to diversify the menu during Lent

It’s often incredibly difficult to figure out how to diversify your menu during Lent, but these are delicious and satisfying lean cutlets made from cabbage will prove to be a real salvation for the laity during this period of purification of soul and body, and such delicious recipe is presented below. The attractiveness of this option lies in the fact that it is suitable not only for Orthodox people, but also for all those who want to eat tasty, satisfying, varied, but healthy. The proposed version fits perfectly into the format proper nutrition and dietary low calorie diet. So this recipe for lean cabbage cutlets is worth taking note of for all those who want to bring their weight back to normal by spring.

Cooking time – 50 minutes.

Number of servings – 10.

Ingredients

To prepare delicious dish for fasting, the following ingredients are needed:

  • cabbage white fresh cabbage- 1 kg;
  • potato starch– 3 tbsp. l.;
  • onion– 2 heads;
  • fresh dill – 1 bunch;
  • garlic – 2 cloves;
  • turmeric – 1 tsp;
  • semolina – 4-6 tbsp. l.;
  • black pepper and salt - to taste;
  • vegetable oil and breadcrumbs- as needed.

How to cook the most delicious lean cabbage cutlets

Prepare cabbage cutlets By Lenten recipe not that difficult. Of course, you will have to tinker a little, but the result will exceed all your expectations. So you are guaranteed not to regret the time spent in the kitchen.

  1. First prepare all the products from the list.

  1. First prepare white cabbage. Remove the top sheets from the fork. They need to be thrown away, since they are not added to the minced meat for lean cutlets. Rinse the head of cabbage in water, dry it and cut it into several medium-sized pieces. Pour some water into the pan. Boil. Salt the water. Place white cabbage in boiling water and cook after boiling again for 8-10 minutes under a closed lid.

On a note! The stalk must be cut out.

  1. Place the boiled cabbage pieces in a colander or sieve to drain excess water. Give the vegetables time to cool.

  1. Meanwhile, work on other vegetables. Peel and rinse the onions. Cut into quarters. Pass the vegetables through a meat grinder.

  1. Peel the garlic cloves from peels and films. Also pass through a meat grinder along with cooled boiled cabbage.

On a note! Garlic is exactly the ingredient that is added to the minced meat for the most delicious lean cabbage cutlets, if desired. That is, if you do not like this fragrant vegetable, you can refuse to use it.

  1. Rinse fresh dill in running water and shake lightly to get rid of excess water. Finely chop with a knife. Send into minced meat.

  1. Add ground black pepper. Add a little turmeric to make lean cabbage cutlets best recipe They turned out bright and appetizing. Mix everything thoroughly. By the way, you can add other seasonings as desired.

  1. Add to the resulting minced meat semolina. Add potato starch. You can replace the second ingredient with flour. But it should be borne in mind that it is starch that performs better as a binding component.

  1. Mix all ingredients thoroughly so that the dry ingredients are evenly distributed. Leave the resulting mixture for 10 minutes so that the semolina has time to swell.

  1. Based on the recipe with photos for preparing lean cabbage cutlets, then form the resulting minced vegetable into neat and not too large workpieces. To make it more convenient to work, it is recommended to dip your hands in cold water. Pour it into a separate bowl. Roll the finished meatballs in breadcrumbs and place on a cutting board.

So, following the recipe with photos step by step, you can prepare delicious lean cabbage cutlets for the whole family. They turn out airy, tasty and incredibly tender! Bon appetit!

Lenten cabbage dishes - basic cooking methods

Cabbage is used to make the most different dishes. These can be first courses, appetizers, salads, casseroles, main courses or baked goods.

For the first course they prepare cabbage Lenten borscht, soups or cabbage soup. For the second course, you can stew cabbage with mushrooms, vegetables or legumes, or prepare cutlets or casseroles.

There are many recipes for baking with cabbage. These include pies with mushrooms, fried or baked pies or pancakes.

At the same time, they are prepared from both fresh and sauerkraut.

First, the cabbage is finely chopped and stewed with spices and tomato paste or fried in a frying pan.

Recipe 1. Lenten pie with cabbage

Ingredients

Four glasses of flour;

60 g olive oil;

70 g sunflower oil;

500 g white cabbage;

A pinch of salt and pepper;

60 g sugar;

Small packet of yeast;

Glass of water.

Cooking method

1. Sift the flour several times to saturate it with oxygen.

2. Pour slightly warmed water into a deep container, dissolve salt, yeast and sugar in it. Cover with cling film and leave in a warm place for a quarter of an hour for the yeast to start working.

3. Mix the yeast with flour, add a tablespoon of oil and knead the dough for ten minutes until it stops sticking to your palms. Cover the dough again and leave for an hour and a half. It should double in size. We knead it and leave it to rest for another half hour.

4. Cut the cabbage into squares. Heat a frying pan, pour in the oil and place the cabbage in it, season with salt and pepper and fry for 20 minutes, stirring constantly.

5. Divide the dough in half. In this case, one part should be slightly smaller than the second. Bigger piece Roll out the dough into a layer slightly larger than the pan in which you will bake the pie.

6. Grease the mold with oil and carefully cover it with rolled out dough. Lay out the fried cabbage and cover with a second, pre-rolled layer of dough. We pinch the edges, forming a beautiful edging. Pierce it in several places with a fork. Coat the surface of the pie with olive oil and bake for 20 minutes at 200 C until a delicious crust appears on top.

Recipe 2. Lenten pie with cabbage and mushrooms

Ingredients

Half a kilogram of flour;

Sunflower oil – 50 g;

300 ml water;

A teaspoon of sugar and salt;

Raw yeast – 20 g.

Two onion cooks;

60 g vegetable oil;

White cabbage – 300 g;

Dill, black pepper and salt;

Sweet black tea (for lubrication).

Cooking method

1. Dissolve yeast and sugar in half a glass of heated water, add a little flour, mix and leave warm for a quarter of an hour. The dough should rise to double its size.

2. Pour flour into a deep container and mix it with salt, dough and vegetable oil. Knead soft dough, and leave in a warm place for an hour, covered with a clean towel.

3. Peel the onion and chop it into thin half rings. Shred the cabbage into strips. In heated oil, fry the onion until golden brown, then add the cabbage, increase the heat slightly and fry together with the onion for a couple of minutes. Pour in a little water, season with salt and pepper and cover with a lid. Turn the heat down to low and continue to simmer for another quarter of an hour. Sprinkle with chopped dill, stir and turn off the fire.

4. Wash and chop the mushrooms into plates, boil and fry along with the onions. Add to cabbage and stir. Grease a baking sheet with oil and sprinkle with breadcrumbs.

5. Divide the dough into two parts (larger and smaller). Roll out most of it and place it on a baking sheet. In this case, the dough should extend slightly beyond the edges of the mold. Cover the baking sheet with the rolled out dough, sprinkle it with starch and spread the cooled filling. Distribute it over the entire surface and cover with a rolled out layer of dough. We pinch the edges and leave the cake to sit in a warm place for half an hour. Then put it in a preheated oven for half an hour. We bake at 180 C.

Recipe 3. Lenten pies with cabbage

Ingredients

750 ml water;

Onion;

Vegetable oil – 100 ml;

White cabbage;

A packet of dry yeast;

Flour – one and a half kg;

Salt – 10 g;

60 g granulated sugar.

Cooking method

1. Dissolve sugar, yeast and salt in heated water. Add flour little by little and knead into a slightly stiff dough. The main thing is that it does not stick to your palms. Cover it with a clean cloth and leave it warm for 40 minutes, then knead it and leave it for another hour and a half under a towel.

2. Shred the cabbage into small strips and pour boiling water for a quarter of an hour. Peel the onion and finely chop it. Fry the onion in hot oil. Drain the water from the cabbage, squeeze lightly and place in a frying pan with onions. Salt and continue to fry.

3. Grease the table with vegetable oil and form small balls from the dough. Knead each one with your hands to form a flat cake. Place the cooled filling in the center and carefully seal the edges. Covering with deco baking paper and place the pies on it, seam side down. Leave for half an hour and place in a very hot oven for 15 minutes. Grease the surface of the finished pies with sweet tea, cover with a towel and leave to cool.

Recipe 4. Lean cauliflower in batter

Ingredients

Forks of cauliflower;

A glass of flour;

300 g water;

Salt - teaspoon.

Cooking method

1. Separate the washed cauliflower on the inflorescences, and boil in slightly salted water for five minutes. We take them out of the water, place them on a disposable towel and dry them.

2. Sift the flour several times, pour it into a deep plate, mix with salt, gradually add water and knead sufficiently batter. Squeeze the juice from the lemon and stir.

3. Dip each inflorescence into the batter so that it completely covers the inflorescence. Place in hot oil and fry until crispy.

Recipe 5. Lenten cabbage soup from fresh cabbage

Ingredients

200 g white cabbage;

Salt and dill;

Onion and carrot;

Four potatoes;

Three cloves of garlic;

50 g tomato paste;

60 g vegetable oil;

A can of canned beans.

Cooking method

1. Place a pan of water on the stove and boil it. Place the peeled and chopped potatoes into it.

2. Finely chop the cabbage. Add it to the pan with potatoes. We wait until the soup boils, cover with a lid and cook for a quarter of an hour.

3. Peel the vegetables and rinse. Finely chop the onion with a knife, and grate the carrot with medium shavings. Place the vegetables in a heated frying pan and fry until the carrots are soft. Add tomato paste and pour in a little vegetable broth, and simmer for ten minutes, covering with a lid.

4. Place the roast in a pan. Add the beans from the can here, cook for another three minutes and remove the soup from the heat. At the end add chopped dill and garlic. Stir and leave to brew for half an hour, covering with a lid. You can serve cabbage soup with garlic Lenten dumplings.

Recipe 6. Lenten cabbage soup from sauerkraut with millet

Ingredients

Potatoes – three pcs.;

Vegetable oil;

Ground black pepper and salt;

Millet - a handful;

Onion and large carrot;

Tomato paste;

Fresh greens.

Cooking method

1. Place a pan of water on the stove and boil. Cut the peeled potatoes into small cubes. Peel the remaining vegetables and rinse them. Finely grate the carrots and chop the onion into cubes.

2. Place sauerkraut in preheated vegetable oil and simmer over low heat until soft.

3. Turn down the heat under the pan and place the potatoes in it. Boil until done. Now add the chopped onions and carrots and continue cooking for another five minutes. Add washed millet to the pan. Cook over low heat for ten minutes. Now you can add the fried sauerkraut and tomato paste. Pepper and salt. Cover with a lid and simmer for another half hour.

Recipe 7. Lenten cabbage cutlets

Ingredients

kg cabbage;

Dill - a bunch;

Pepper and salt;

Bulb;

Two cloves of garlic;

100 g breadcrumbs;

Half a glass of semolina and flour.

Cooking method

1. Wash the cabbage and divide into four parts. Place in a saucepan and cook the cabbage, covering with water, for ten minutes. Take it out of the water and cool it.

2. Twist the cabbage in a meat grinder and squeeze until no moisture remains.

3. Peel the onion and grate with fine shavings. Pass the peeled garlic through a garlic press. Chop finely washed dill.

4. Post in minced cabbage dill, garlic and onion. Season with salt and pepper and stir. Add semolina and flour and mix well again until smooth.

5. Form cutlets, bread them in breadcrumbs and fry on both sides until golden brown crust.

Recipe 8. Lenten salad with cabbage and corn

Ingredients

Half a kilogram of cabbage;

Half a lemon;

Can of canned corn;

Ground allspice, sugar and mole;

Parsley and dill - a bunch;

80 ml vegetable oil;

Bulb.

Cooking method

1. Shred the cabbage into strips as thin as possible. Place in a bowl, add salt and press with your hands until juice appears.

2. Drain the brine from the corn and pour the grains into the cabbage.

3. Peel the onion and chop into thin half rings. Sprinkle it with the squeezed juice of half a lemon and leave to marinate for a few minutes.

4. Wash and dry the greens. Chop finely with a knife.

5. Lightly squeeze the onion and add to the cabbage. Add greens here too. Add vegetable oil to the remaining lemon juice from the onion, season it all with sugar, salt and pepper. Pour the resulting dressing over the salad and stir. Place in the refrigerator for ten minutes.

Recipe 9. Lenten salad with cabbage, squid and mushrooms

Ingredients

250 g each of broccoli and cauliflower;

A jar of pitted green olives;

50 ml olive oil;

Champignons – 200 g;

Pepper and salt;

Bulb;

Three cloves of garlic.

Cooking method

1. Boil cauliflower and broccoli in separate saucepans. Remove from the water, cool and separate the cauliflower into florets.

2. Remove the husks from the garlic and chop. Pour olive oil into a frying pan and heat it up. Place crushed garlic in it and keep it on the fire for a couple of minutes so that the oil absorbs its aromas.

3. Then add the chopped onion and fry until it becomes translucent and slightly browned.

4. Place two types of cabbage in a deep container and add fried onions.

5. Remove the olives and cut them in half. Add everything to the cabbage.

6. Wash the champignons and cut into slices. Place the mushrooms in the same pan where the onions were fried and fry until all the moisture has evaporated. Cool and transfer to other vegetables. Drizzle over the salad aromatic oil, on which the vegetables were fried, salt and pepper. Mix everything and place in a deep salad bowl.

Lenten dishes with cabbage - tips and tricks from the chef

When the cabbage pies are taken out of the oven, the dough on top is quite hard. To make it soft, sprinkle it with water and cover with a clean towel.

When frying or stewing cabbage, add a little tomato paste or ketchup, this will make its taste more interesting and its color brighter.

You can cook cabbage lean cabbage rolls. Rice with fried vegetables is used as a filling.

If several types of cabbage are used in a dish, it is better to cook them separately and only then mix.

Experiment with adding different greens.

It is better to cook cabbage soup in clay pots in the oven. They turn out richer due to slow simmering, and the vegetables do not lose their shape.

    Chop the cabbage finely, mash a little with salt, place in a heated frying pan with a couple of tablespoons olive oil and a couple of spoons boiled water. Simmer covered for a couple of minutes, then add tomato paste and simmer further until done. You can add a little lemon juice and sugar for a brighter taste.

    You can make salads from white cabbage, for example with o fresh cucumbers and herbs, or with (sour) apples, carrots and onions. Refuel lemon juice and vegetable oil. For hot - stewed cabbage, you can have one fresh, or you can mix it with sauerkraut and tomato. Or stewed cabbage with mushrooms, like solyanka in a frying pan.

    You can also make cole slaw.

    Finely chop the cabbage, apple and carrot into strips.

    Stir with your hands until the vegetables and apples release their juice and leave for a while so that the flavors mingle and permeate each other.

    Season with salt, lemon and sunflower oil.

    Stewed cabbage is already a lean dish. Cabbage can be stewed and used as goulash, and boiled potatoes as a side dish. Simple, satisfying and most importantly delicious. And so, preparation:

    500-700 gr. cabbage,

    1 carrot,

    1 onion,

    1 tomato

    1 bell pepper,

    vegetable oil,

    Peel and grate the carrots (large), peel the remaining vegetables and cut them all separately. Pour a little oil into the cauldron (you need to use very little oil for a lean dish) and throw in the cabbage, fry, stirring often under the lid, when the cabbage falls off (there will be less of it), add onions and carrots. The heat must be reduced and continued stirring. If the bottom is completely dry, then add a little water, simmer for another 15 minutes, then add bell pepper and tomato, mix again and simmer for another 15 minutes. Add salt at the very end. If desired, you can add tomato and hot peppers with garlic, but it’s better not to do this during Lent. Separately boil the potatoes and serve them all together.

    There are many different recipes Lenten dishes from white cabbage.

    I suggest you cook cabbage and buckwheat envelopes. It's simple and healthy dish, which is perfect for fasting meals.

    We take products in the following quantities:

    1 fork white cabbage

    one carrot,

    one turnip onion,

    buckwheat - one glass,

    dill, parsley,

    vegetable oil for frying,

    pepper to taste.

    First of all, peel the onions, carrots, cut them and fry them for vegetable oil.

    Separately, boil the buckwheat, place in a colander and let the water drain, mix with fried onions and carrots. The filling is ready.

    Separate the cabbage leaves from the head of cabbage and boil them a little to make them softer. Let the water drain, then cut off the thickened veins or beat them off, wrap them in cabbage leaves filling, roll into an envelope. Fry the cabbage envelopes with buckwheat in vegetable oil on both sides. Can be served with fresh herbs.

    Bon appetit!

    Second recipe - lean cutlets from cabbage. The advantage of the dish is that it allows you to have a varied diet during Lent, adding something healthy and nutritious to your diet, since cabbage itself is healthy. They are prepared very quickly and simply, extremely tasty.

    For one kilogram of white cabbage you will need one head of onion, half a glass of semolina and flour, a couple of cloves of garlic, half a bunch of dill, a little vegetable oil, breadcrumbs, salt and pepper to taste.

    The cabbage should be washed, cut in half and in half again, and the cabbage quarters should be boiled in salted water for 10 minutes. Next, chop the cabbage by grinding in a meat grinder, similarly with onions.

    Peel the garlic, press and chop.

    Chop finely washed dill.

    Mix all ingredients together, add semolina and flour. Mix the mixture for the cutlets. Make cutlets, bread them in breadcrumbs, fry in a frying pan with vegetable oil on both sides until golden brown.

    Bon appetit!

Every housewife has a small amount of simple cabbage, potatoes and other ingredients in her kitchen. When mixed, you get aromatic and tasty lean cabbage cutlets. IN this dish You can use any type of cabbage and flavor finished product won't change at all. It can be taken not only boiled, but also raw. If the cabbage is old, then the best thing to do is boil it. Young cabbage can be used fresh.

The cutlets turn out juicy, flavorful and healthy. To make the dish more satisfying, minced vegetables It is recommended to add boiled rice or millet. You can also add fried champignons to white cabbage cutlets, it will look like this Lenten option many people will like it. Serve the finished cutlets as a main dish or with stewed vegetables. If you are not fasting, then add sour cream or mayonnaise to them.

Taste Info Second courses of vegetables

Ingredients

  • Cabbage - 0.5 heads;
  • Potatoes - 2-3 tubers;
  • Onions - 1 pc.;
  • Garlic - 2 cloves;
  • Chili pepper to taste;
  • Parsley or dill to taste;
  • Bay leaf - 2 pcs.;
  • Semolina - 3 tbsp. l.;
  • Flour – 2-3 tbsp. l.;
  • Salt – 1.5-2 tsp;
  • Mixture ground peppers taste;
  • Vegetable oil - 100 ml.


How to cook lean cabbage cutlets

First prepare the white cabbage. For several servings of cutlets, half a medium head of cabbage will be enough. Cut the cabbage large slices.


Boil about two to three liters of water in a saucepan, add salt and Bay leaf. Place the cabbage in boiling water and blanch for about 10 minutes over low heat. Pour the cabbage into the prepared colander and leave it in this form until the excess liquid drains.


Place on a cutting board boiled cabbage and finely chop into a paste using a sharp knife. Transfer the resulting cabbage mass into a bowl. You can chop the boiled vegetable in a blender or food processor.


Pour dry semolina into the cabbage and mix thoroughly with a spoon. Leave it for 10 minutes so that the semolina absorbs the liquid.


Add to cabbage dough two tablespoons of flour, salt and spices. Chop a medium onion on a fine grater, and immediately grate the peeled potatoes onto the resulting mass on a fine grater. Mix thoroughly.

Combine the potato and cabbage mixture in one bowl, add chopped herbs, garlic and chili pepper to taste.


Place a frying pan with vegetable oil on the stove to heat up. Gently form lean cabbage cutlets with wet hands, and then roll in semolina. You can also roll it with any other breading. If you don't bread the cutlets, they may fall apart; we all cook them without eggs.


Fry the meatballs over moderate heat until golden crust.


Transfer the finished lean cabbage cutlets to a plate to cool.


If desired, you don’t have to roll it in semolina before frying. cutlet mass. Scoop up a little with a spoon cabbage dough and place it on a hot frying pan, having previously greased it with oil, fry until cooked. The products turn out slightly uneven around the edges. We also previously prepared

Good health to everyone!

Now is the time of Lent. Dishes during Lent are traditionally prepared from cereals, vegetables, mushrooms, and today we will prepare a dish of sauerkraut.

Sauerkraut has been used in food since ancient times, especially in winter and spring. No wonder people said: “Cabbage is not empty.” It fully preserves vitamins and minerals; in addition, sauerkraut underwent fermentation during fermentation, which makes it beneficial for intestinal flora.

Delicious and hearty dish in the post - sauerkraut cutlets - recipe and photo.

There is nothing unusual in the recipe itself, but since the goal of my aroma cuisine is to show recipes with, in this recipe We will also use essential oil, although you can do without it.

Recipe for sauerkraut cutlets.

0.5 l. sauerkraut,

0.5 cups each of semolina and flour,

1-2 onions,

Making sauerkraut cutlets.

Lightly squeeze the sauerkraut. Finely chop the onions and add to the cabbage. Add flour, semolina, soda, add 2-3 drops essential oil cumin.

Mix everything very thoroughly. Let stand for five minutes. During this time, the soda will extinguish the acid, and the semolina will swell a little. There is no need to add salt; sauerkraut already contains salt.

Using wet hands, form the mixture into cutlets of the size you like and fry them in vegetable oil until golden brown. At the end of frying, reduce the heat to low, cover with a lid and simmer slightly.

Taste ready cutlets somewhat reminiscent of cabbage pies.

You can experiment. I sometimes add 2-3 mashed boiled potatoes to the mixture. This makes the taste softer, especially if the cabbage is sour.

You can also add finely chopped and fried mushrooms - fresh or frozen, the dish will be even tastier.

During Lent, these sauerkraut cutlets can be served with tomato sauce, and if you don’t fast, with sour cream or.

The main thing is to cook with love and a good mood.

Bon appetit.

Lenten sauerkraut cutlets.

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