Very tasty lean cabbage cutlets. Video: Lenten delicacy made from two vegetables

Lenten cabbage cutlets are perfect for a Lenten menu, as well as for people watching their weight.

Lenten cabbage cutlets recipe

Time consumption – 45 minutes.

Servings – 15.

Ingredients for lean cabbage cutlets:

1. 1 kg of cabbage.

2. Carrots - 1 pc.

3. Chicken eggs – 3 pcs.

4. Flour or oatmeal - 3 tbsp. l.

5. Refined oil.

How to cook lean cabbage cutlets

Cabbage and carrots are coarsely grated using a grater. For convenience, you can use a meat grinder with a vegetable attachment. You can also use a mixer, but then the cabbage will turn out very small and you will need more flour.

Flour or cereal should be mixed with cabbage and carrots. Oatmeal and flour add different flavors to the cutlets. You can choose any ingredient.

Beat the eggs, add salt, pepper and mix. You can replace eggs with semolina. When using oatmeal, leave the dough for half an hour to allow it to swell. If using flour, fry the cutlets immediately.

We use the resulting minced cabbage to form cutlets. Make a breading of breadcrumbs and fry until golden brown. You need to fry over low heat to cook the cutlets inside. Finally, cover the pan with a lid and leave the cutlets to simmer for a few minutes. It is better to serve them with sour cream.

Cutlets are great for fasting and fasting days. The basis of the cutlets is white cabbage, which contains many useful substances. It contains almost no sugar and starch, so the dish can be consumed by people with diabetes and those on a diet.

Lenten cabbage cutlets with semolina

Time consumption - 50 minutes.

Servings – 4.

Ingredients for lean cabbage cutlets with semolina:

1. Cabbage - 1 kg.

2. One onion.

3. Carrots - 1 pc.

4. Garlic - 2 cloves.

5. Spices.

7. A few tbsp. decoys.

8. 1.5 tbsp. l. potato starch.

9. Breadcrumbs.

10. Vegetable oil.

11. One glass of water.

Cooking lean cabbage cutlets with semolina

You need to sort the cabbage, remove bad leaves, and rinse thoroughly. The cabbage is cut into halves and cut into small pieces. The cooking time depends on the size of the pieces. The chopped cabbage is chopped again using a knife.

The onion is peeled and washed, cut into small pieces. CarrotAalso cleaned, washed and grated with a grater. You can grate it on any grater, but it is better if it is fine. Prepared vegetables: cabbage, onions and carrots are laid out in a large or cast iron frying pan. They need to be mixed thoroughly, pour a glass of water and close the lid. Vegetables should be stewed for 15 minutes.

When the cabbage is semi-prepared, you need to salt it, add seasonings and herbs to taste.

Semolina and starch are added to the vegetables. The ingredients are mixed well and simmered for another 7 minutes. The contents of the frying pan must be constantly stirred, since semolina quickly absorbs liquid and can burn.

Using a wooden spatula, you can chop the prepared cabbage mince again. It needs to be cooled. Using moistened hands, small cutlets are formed from the minced meat. For breading, you can use crackers or semolina. The cutlets are fried until golden brown.

Milk sauce for cabbage cutlets

Time consumption – 15 minutes.

Number of servings – 1.

Ingredients for milk sauce

1. Milk – 200 ml.

2. Wheat flour – 1.5 tbsp. l.

3. Butter – 1.5 tbsp. l.

4. Salt.

Making milk sauce

Flour is fried with oil. Hot milk is poured in slowly, stirring constantly. The sauce is cooked for 10 minutes, and at the end salt is added to taste.

On the eve of fasting, every person who observes it should check their prescription in order to fast with a pure soul, and not longingly wait for the opportunity to eat a quick meal. It’s also a good idea to learn ahead of time how to cook lean cutlets, the recipes of which are based on a variety of vegetables and grains. They will help make the menu more varied, lift your spirits and decorate the table.

Since these are still cutlets, albeit not made of meat, we will not remind you in every recipe that they are supposed to be fried. We will simply outline how to properly make minced meat from one or another ingredient.

Cabbage cutlets

Cabbage is almost the most accessible vegetable in both summer and winter. Therefore, both before Easter and before Christmas, when abstinence is prescribed, lean cabbage cutlets are most often prepared. For the simplest recipe, chop the head of the white cabbage, pour boiling water over it for an hour or two and cover with a lid. When it has steamed sufficiently, the water is drained, and the straw is wrung out and mixed with the frying of a couple of finely chopped onions. Two spoons of semolina are poured in - it acts as a connecting link instead of eggs - the minced meat is salted, peppered, kneaded and left for a quarter of an hour. Cutlets are formed, breaded in flour and fried.

Cabbage and carrot cutlets

For them, vegetables are processed completely differently. Half a kilogram of each is chopped into strips, which are filled with water, seasoned with salt and sugar and stewed until the cabbage is soft. Then, while stirring, add half a glass of semolina, and the “minced meat” is cooked for about ten minutes. After cooling, lean cabbage and carrot cutlets are molded, breaded in breadcrumbs - and placed in a frying pan.

Cauliflower

It, without a doubt, costs much more than white cabbage - but also much cheaper than meat. And lean cabbage cutlets from it turn out simply amazing. A kilogram of this vegetable is disassembled into inflorescences, which are boiled in salted water for five to seven minutes until softened. Then the cabbage is turned into minced meat (using a blender or meat grinder) along with a large onion. Add chopped dill, half a glass of semolina and pepper and salt. The minced meat is kneaded, cutlets are formed and breaded, which should first be fried over fairly high heat until crusty, and then simmered on low for about twenty minutes.

Carrot cutlets

Another one of the cheapest vegetables. To prepare lean carrot cutlets, you need to chop a large onion and fry until golden. A kilogram of root vegetables is grated on a coarse grater, added to the onion and fried with it for up to ten minutes. Then water (two glasses) is poured into the frying pan, sugar (a small spoon), salt and pepper are added, and the vegetables are stewed for another quarter of an hour. Then add semolina (about half a glass), cover the pan and leave on the stove until the cereal is boiled. After the minced meat has cooled, you can start making cutlets.

Buckwheat + mushrooms

You can make lean cutlets from almost any grain. Recipes for cereal products are very diverse. We have chosen the cutest of them. A glass of buckwheat is cooked for it without adding salt. A third of a kilo of mushrooms (champignons are fine, and you don’t have to look for them for a long time) are fried with grated carrots and chopped onions. A slice of rye bread is soaked and squeezed out. All components are loaded into a blender and turned into minced meat. Next - according to tradition: salt, seasonings, artistic modeling, breading, frying.

Rice cutlets

They don't require a blender. A glass of rice is being cooked; choose a non-crumbly, sticky variety like Krasnodar. Four medium-sized potatoes are boiled separately. A small carrot is chopped and simmered until transparent. Potatoes are grated into rice, frying and spices and salt are added. All ingredients are mixed. If the rice was chosen correctly, the minced meat should not fall apart in your hands. If it still crumbles, you can add a spoonful of starch.

Pumpkin cutlets

For them, a kilogram of vegetable is grated; do the same with two onions and two potatoes - the latter are needed so that the lean cutlets do not fall apart and are more fluffy. All vegetables are lightly fried, and then stewed for a third of an hour (add very little water, it will mainly be replaced by vegetable juice). Add half a glass of semolina, mix the mixture and leave on the fire for another ten minutes. After cooling, the “minced meat” is seasoned, including dried herbs, and cutlets are made from it.

Nut cutlets

It is clear that you can’t make them from nuts alone - they will crumble, and you won’t be able to achieve softness. Therefore, five potatoes are boiled into these lean cutlets and a third of a kilogram of bread (per 300 grams of kernels) is soaked. Peel a large onion and a couple of garlic cloves. All components are turned in a meat grinder, sprinkled with salt and spices, and the final product is molded from the resulting mass.

Onion cutlets

They are fried like liver ones, since the “minced meat” is semi-liquid. It will be nice to add a can of corn to such lean cutlets with five heads of onion ground in a meat grinder. A glass of flour and seasonings with salt are poured in, the mass is kneaded, the housewife arms herself with a spoon and starts baking.

Beetroot mince

Lenten cutlets made from beetroot are very popular. You can make them only from this vegetable, or combine them with an equal amount of potatoes. The essence remains the same: vegetables are boiled, grated, supplemented with fried onions, flour and seasonings. The cutlets are fried very quickly, since all components have been pre-processed.

Bean cutlets

Beans are very popular on fasting days, especially among those who move a lot or are engaged in heavy physical work. This is due to the fact that beans are very filling and help quickly restore strength. To prepare lean bean cutlets, you will have to soak them the night before - they take a long time to cook. In the morning, the swollen beans are boiled until soft, but not loose. Additionally, one potato and one carrot are boiled (for half a kilo of beans), and chopped garlic cloves and onions are simmered in lean, naturally, oil. Vegetables and beans are ground, fried with all sorts of seasonings are added - and the minced meat is ready to be formed into cutlets.

Cutlets "Monastic"

On those days when it is not prohibited, you can indulge in lean fish cutlets. The recipe offered here was “developed” by monks three to four hundred years ago and supplemented by modern believers (later innovations include the addition of potatoes). For the cutlets, half a kilo of fillet with an onion, a carrot, two potatoes, two garlic cloves and a small slice of white cabbage is put through a meat grinder. The role of the egg in these cutlets is played by raw potatoes. In addition to salt, you can season with white pepper, saffron and coriander.

Baked cutlets

In most cases, this dish is prepared in a frying pan. But we suggest you prepare the most tender lean fish cutlets, the recipe of which includes baking. For them, three medium potatoes are boiled and mashed. Carrots and onions (one at a time) are fried. All vegetables are cooled. Any fish (600 grams) is minced, seasoned, mixed with other ingredients and lightly beaten on the table. Small cutlets are formed, breaded, placed in a mold and placed in the oven for a quarter of an hour. Then they turn over and bake for another five minutes.

Lenten cabbage cutlets are so simple by definition - after all, this dish does not contain a single product of animal origin. Except that sometimes a chicken egg is added to the “minced meat”. But this is not an essential ingredient, and those observing fast can always refuse it.

Let's look at recipes with photos that show in detail how to cook lean cabbage cutlets.

This dish is very tasty and extremely simple:

1. Preparation will take no more than an hour, and no special effort is required.
2. Calorie content per 100 g (2 medium or 1 large cutlet) is no more than 125 kcal (this includes butter and semolina, which are also involved in cooking).

Products:

• 1 head of cabbage weighing approximately 1 kg;
• half a glass of semolina or flour;
• 1 onion;
• 2-3 large spoons of breadcrumbs;
• 2 cloves of garlic and a sprig of dill - optional;
• 2-3 large spoons of vegetable oil for frying;

How to cook: step by step procedure

Step 1. Take white cabbage, wash the head, remove the top leaves and stalk, cut into 5-6 semicircles. Cook in salted water until it boils, then immediately turn on the heat.

Step 2. Drain all the water through a colander and grind the leaves in a meat grinder.

Step 3. Grate the onion on the finest grater and pass the garlic cloves through a crush.

Step 4. Dill or any other greens also need to be chopped as finely as possible.

Step 5. Mix all these components together and add to the cooled “minced meat”.

Step 6. Now add flour or semolina.

Step 7 You need to mix everything very thoroughly - in the end the consistency of the “minced meat” will be exactly the same as for regular cutlets. It can be denser, but definitely not smaller.

Step 8 We form our lean cabbage cutlets and bread them in breadcrumbs.

Step 9 Fry the cutlets over high heat for 3-5 minutes on each side. A pleasant blush appears, which means everything is ready.

Lenten cabbage cutlets: the most delicious recipe with photos

If you say “cabbage with rolled oats,” you might think that the porridge in this combination should serve as a side dish. This is a possible, but not the only option. Oatmeal can be added directly to the minced meat - it is incredibly tasty, healthy and satisfying.

And it’s interesting to cook: the feeling of novelty certainly lifts your spirits. What do you need to cook lean cabbage cutlets with rolled oats?

Products:

• cabbage - quarter of a head of cabbage (300 g);
• 3 tablespoons of rolled oatmeal flakes (aka oatmeal);
• onions, carrots and potatoes - 1 piece each;
• vegetable oil for frying – 2 tablespoons;
• breadcrumbs - 3 large spoons;
• herbs, salt, cumin and other spices - at your discretion.

Cooking recipe:

Step 1. First of all, let's put the potatoes to boil - you can have them in their skins, we'll peel them later. Then wash the cabbage and cut into any pieces. Boil the cabbage for 15 minutes in salted water. Another option is to put the cabbage in the microwave for 3 minutes (turn it on at the most powerful setting).

Step 2. Drain the water and grind the cabbage in a meat grinder (you can also use a blender).

Step 3. Meanwhile, finely chop the onion, grate the carrots and fry them together until soft.

Step 4. Mix all the ingredients together - potatoes, onions and carrots, minced cabbage, rolled oats, finely chopped garlic and herbs. Add salt and all seasonings. All that remains is to let the mixture brew for 20-30 minutes.

Step 5. Well, now we form lean cabbage cutlets, bread them and fry them in hot oil.

You can serve lean cutlets with cabbage with sour cream. But we are fasting, so it is better to abstain from this supplement. In addition, the dish turns out really tasty without them. And you don’t need any side dish - these lean cabbage cutlets are self-sufficient.

Lean cabbage cutlets in the oven - recipe step by step

And this recipe for lean cabbage cutlets with photos is somewhat different from all the others. This time we will no longer pre-cook the cabbage or put it in the microwave. Instead, we will cook the shaped and breaded cabbage cutlets in the oven.

Ingredients:

• head of cabbage 1 kg;
• 1 onion;
• 2 tablespoons of semolina;
• salt and spices - at your discretion.

Sequence of actions step by step

Step 1. First, we turn the cabbage into pulp - to do this, you need to cut it into small pieces and grind it in a meat grinder twice. Drain all excess liquid through a colander and stir the minced cabbage a little.

Step 2. Add flour to cabbage and stir. If desired, you can also add bran - by the way, they can also replace semolina.

Step 3. We form our lean cutlets and place them on a baking sheet. Pre-lubricate it with a small amount of any vegetable oil.

Step 4. Meanwhile, preheat the oven to maximum (220-240 o C) and bake the cutlets for 20 minutes. As soon as a pleasant blush appears, it means everything is ready.

Step 5. Since this is a lean dish, we serve cabbage cutlets with vegetables. You can also serve them with buckwheat or pasta.

Well, for those who do not fast, we can recommend flavoring the cabbage cutlets with sour cream.

The description of the best recipes for making lean cabbage cutlets shows that the cabbage itself is fundamentally important in this dish, as well as semolina and breadcrumbs. By the way, semolina can be replaced with an egg if desired, but this is already a non-lenten option.

It is these components that give the minced meat the correct consistency, so that the products do not fall apart. Breadcrumbs also create a nice crispy crust. As for the rest of the additions, you can take them according to your taste and discretion.

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. You can use any type of cabbage in this dish and the taste of the finished product will not 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, it is recommended to add boiled rice or millet to the minced vegetables. You can also add fried champignons to white cabbage cutlets; it turns out that many people will like this lean option. 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 Vegetable main courses

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;
• A mixture of ground peppers to 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 into 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 the boiled cabbage on a cutting board and finely chop it into a pulp with 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 two tablespoons of flour, salt and spices to the cabbage dough. 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 do not bread the cutlets, they may fall apart; we all cook them without eggs.


Over moderate heat, fry the meatless cutlets until golden brown.


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


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

2017-03-09

Hello my dear readers! How quickly winter flew by. This year it turned out to be very difficult - cold and full of sad events. But life goes on. So Great Lent moves on with its solemn tread, forcing us to think about the soul in a mortal body. The latter requires food that is as tasty as possible, even if it is lean. Once upon a time I came across the most delicious recipe for lean cabbage cutlets. I share it with joy.

Cutlets (especially among our men) are most often associated with meat, or, in extreme cases, with fish (pike cutlets are wonderfully good). It is impossible to force my husband to eat vegetable cutlets. Except potato ones. And then, if you pour it with mushroom cream sauce. I am very friendly towards lean cabbage cutlets. Tasty, although very high in calories.

Many people confuse the lean and diet menus. Lenten dishes are not always dietary! And lean cabbage cutlets are proof of this. After all, in order to cook them deliciously, you need to add a lot of vegetable oil and not at all dietary semolina. But it turns out delicious and tender, even if you cry with emotion!

The day before yesterday, I brought a hefty forkful of cabbage from the market, having previously innocently announced lean cabbage cutlets for dinner. The husband who came in the evening tragically cried out: “Is this all for Lenten cutlets? We will eat them right up to the Turkish holiday!” But to his great joy, I was going to pickle most of the cabbage in jars (recipe). We love to eat sauerkraut with (our favorite Lenten dish). As always, I digressed from the topic, but it’s been a long time since I talked to you, my dear readers. Let's begin!

Lenten cabbage cutlets - the most delicious recipe with photos

Ingredients

• 500 g cabbage.
• 1 small onion.
• 5-6 teaspoons of semolina.
• Ground black pepper.
• Salt.
• Vegetable oil for frying cabbage and cutlets.
• Crackers or flour for breading.

How to cook

My comments

You don't have to fry the cabbage if you think the recipe uses too much vegetable oil. You can simply grind it together with raw onion in a blender, add more semolina (6-7 teaspoons). Such “raw” minced meat must be left for some time for the semolina to swell. Then form the products into round shapes and fry them in heated vegetable oil.

Try adding a little sugar to the minced meat, just a little - the dish will sparkle with new shades of taste. Sweet kale not your thing? Then feel free to add a mixture of peppers and hot red ground paprika to the minced meat - it will turn out very piquant and very unusual.

Lean cabbage cutlets prepared in any way are very good with homemade ketchup, lean mayonnaise, mushroom sauce and any pasta as a side dish.

I gave you the recipe for lean cabbage cutlets. During Great Lent it will serve you well more than once. Just don’t get carried away with fried foods—beach summer is ahead. A little