Lean sauerkraut cutlets. Sauerkraut cutlets

31.10.2019 Bakery

Healthy, tasty and varied cabbage cutlets - cooking recipes.

Healthy, tasty and varied cabbage cutlets - cooking recipes.
Cabbage cutlets.

Ingredients for making cabbage patties:

Cabbage - 500 g
Semolina - 2 tablespoons
Salt
Bread crumbs - 2 tablespoons
Vegetable oil - 3 tablespoons
Water - ½ cup

Method for cooking cabbage cutlets:

Transfer the finely chopped cabbage to a saucepan, add 1 tablespoon of oil, water and simmer until half cooked. Then gently add, stirring constantly, semolina, salt and continue to cook for another 10-15 minutes.

When the cabbage has cooled, shape the patties, roll them in breadcrumbs and sauté in sunflower oil.

Cauliflower cutlets.

To make cauliflower patties, you will need the following ingredients (for 6 servings):

1 kg cauliflower
2 eggs
1 bunch of dill and parsley
0.5 cups flour
salt, ground black pepper, spices - to taste

Cauliflower cutlets are prepared like this:

1. Disassemble the cauliflower into inflorescences, rinse and boil in salted water for 6 minutes. until half ready.
2. Discard the cabbage in a colander, cool and chop finely with a knife.
3. Finely chop the washed dill and parsley.
4. In a bowl, combine chopped cabbage with eggs, flour, salt, herbs and spices.
5. Heat 2-3 tablespoons in a non-stick skillet. vegetable oil. Take the minced meat with a tablespoon and place it in the pan. Fry the patties for 4 minutes. over medium heat on each side until golden brown. Add more oil if necessary.

Bon Appetit!

Cabbage cutlets with potatoes.

To make cabbage cutlets with potatoes, you will need:

White cabbage - 500 g
white bread or loaf - 1 slice
milk - 70 ml
chicken egg - 1 pc.
potatoes - 2 pcs.
fresh greens - 1 tbsp. l.
salt to taste

spices to taste
semolina - 4 tbsp. l.
bread crumbs - 100 g
vegetable oil - for frying

How to cook cabbage cutlets with potatoes:

1. Peel the cabbage from the upper leaves, rinse the cabbage under running water, wipe with a towel, cut out the stalk and put the cabbage in a saucepan, add water and put on fire.
2. Bring water to a boil, reduce heat and simmer for 4-5 minutes until soft. Remove the saucepan with cabbage from the stove, drain the water, and cool the cabbage.
3. While the cabbage is cooling, peel the potatoes, wash and put in a saucepan, add water and put on fire, bring to a boil, reduce heat and cook until tender.
4. When the potatoes are ready, drain the water, mashed potatoes and cool until warm.
5. Chop the cooled cabbage using a meat grinder or blender, transfer the chopped cabbage to mashed potatoes and mix thoroughly.
6. A piece of bread, peeled from the crusts (we only need the crumb), put in a plate and pour over the milk.
7. Wash the greens, dry and chop, transfer to the potato and cabbage mince, squeeze the bread crumb from the milk and add to the minced meat, salt and pepper the minced meat to taste, you can add spices to your personal taste, mix everything thoroughly.
8. Break the egg into the minced meat, add the semolina, stir and set aside for 20 minutes so that the semolina can swell and show its binding properties.
9. Then form cutlets from minced meat and roll them in bread crumbs.
10. Put a frying pan on the stove, pour in a small amount of oil, heat and put several cutlets in hot oil, fry on both sides and put in a saucepan.
11. Also, such cutlets can be folded at a distance from each other on a baking sheet covered with parchment and baked in the oven at a temperature of 210 degrees until golden brown.

Serve ready cutlets right to the table, you can without a side dish, but with sour cream or your favorite sauce at your discretion.
Bon Appetit!

Cabbage cutlets with sauerkraut.

To make cabbage patties with sauerkraut, you will need:

Sauerkraut - 1 plate
fresh cabbage - 1 slice
wheat flour - about 1.5 tbsp.
sugar - 1 tbsp. l.
chicken egg - 1 pc.
soda - 1 tsp.
onion - 1 pc.
fresh dill

How to cook cabbage cutlets with sauerkraut:

1. First you need to rinse the sauerkraut with water and put it in a colander to glass the liquid. Rinse and chop fresh cabbage, mix with sauerkraut.
2. Break an egg into cabbage, sift flour, mix. Add flour in parts, you may need less of it, look at the consistency.
3. Peel and wash the onion, chop finely and add to the cabbage, mix.
4. Wash the dill, dry and chop, add to the cabbage mince, then add sugar, soda and mix thoroughly.
5. Wet hands with water, form cutlets with hands, moisten hands from time to time in water as needed. Roll the formed cutlets in flour, if it is difficult, then you can simply spread the cabbage mince in the pan with a spoon, without rolling in flour.
6. Put a frying pan on the stove, add oil and heat over medium heat, put the patties in the pan and fry until golden brown on both sides. The cutlets are lush and very tasty.
7. Ready cutlets immediately serve, hot they are the tastiest, cold is not at all the same, so you can store ready-made cabbage mince in the refrigerator and cook as much as you need for lunch or dinner.
8. Such cutlets can be served with any side dish of your choice, for example, with potatoes, or you can use them themselves as a side dish for meat dishes.

Cabbage cutlets with starch.

To make starchy cabbage patties, you will need:

White cabbage - 450 g
white bread - 2 pieces
milk - 1/3 tbsp.
sour cream - 3 tbsp. l.
potato starch - 1 tbsp. l.
salt to taste
ground black pepper - to taste
spices - of your choice
hard cheese - 100 g
bread crumbs - 100 g

How to cook cabbage patties with starch:

1. Take a small cabbage, peel off the top leaves, wash, cut the cabbage into pieces, cut the stump, put the cabbage pieces in a saucepan, add water and put on fire.
2. Bring the water to a boil, reduce heat and simmer the cabbage for about 4 minutes, so that it softens slightly, but is not too soft.
3. Remove the saucepan with cabbage from heat, carefully drain the water, and cool the cabbage. Then the cabbage should be chopped using a food processor or meat grinder.
4. Peel the slices of bread, put the crumb in a plate and pour over the milk, let the bread soften, then squeeze out the milk and add to the chopped cabbage, mix well.
5. Grate the cheese (you can use any, but always hard cheese).
6. Put the grated cheese to the cabbage and stir until the ingredients are combined.
7. Add sour cream to the cabbage mince, mix, add salt, pepper and spices to your taste, add starch in small portions, stirring thoroughly so that it is evenly distributed throughout the minced meat.
8. Next, put a frying pan on the stove, pour in vegetable oil, heat over low heat. While the oil is warming up, form cutlets from the minced cabbage and roll them in breadcrumbs.
9. Put a few cutlets in the heated oil in a frying pan and fry until golden brown, turn over and fry the other side of the cutlets in the same way. Transfer the finished cutlets to a dish, then fry the rest of the cutlets.

Cabbage cutlets are delicious both cold and hot, they can be served as an independent dish (by the way, a great option for a light dinner) or as a side dish for meat and fish dishes. Cabbage also goes well with potatoes and buckwheat porridge.

Bon appetit and lightness in your kitchen!

Cabbage cutlets with chicken breast.

To make cabbage cutlets with chicken breast, you will need:

White cabbage - 250 g
chicken breast - 400 g
salt to taste
spices - to your taste
vegetable oil - for frying

How to cook cabbage cutlets with chicken breast:

1. Wash the chicken breast, dry with a paper towel, cut into small pieces and grind them with a blender, food processor or meat grinder into a homogeneous mince.
2. Wash the cabbage, disassemble into pieces, put in a saucepan, pour boiling water over and cover, leave in hot water for 15 minutes.
3. Then put the cabbage in a colander and let the liquid drain, then chop it in the same way as the chicken breast.
4. Mix chopped cabbage with chopped chicken breast, mix well with your hands, add salt and spices to your liking. Stir again.
5. Put a frying pan on the stove, pour in vegetable oil, heat it up.
6. Form cutlets from minced chicken and cabbage, put in a pan with heated oil and fry until golden brown. You can cover the skillet with a lid while frying the cutlets so that they are steamed.
7. Ready cutlets immediately serve, you can serve sour cream sauce to them.

Bon appetit and ease of preparation in your kitchen!

Cabbage cutlets with minced chicken.

To make cabbage cutlets with minced chicken, you will need:

White cabbage - 200 g
chicken fillet - 2 pcs.
chicken egg - 1 pc.
bread crumbs - 0.5 tbsp.
salt to taste
vegetable oil - for frying

How to cook cabbage cutlets with minced chicken:

1. Cabbage for cutlets must be taken fresh, dense, in no case with soft sheets, so that the cutlets are juicy. As usual, a few of the top leaves from the cabbage must be removed and thrown away, then washed with forks and dried with a paper towel, and cut into pieces.
2. Take 200 g of cabbage, cut into small pieces and chop with a food processor or meat grinder, transfer the minced cabbage into a deep bowl. Excess liquid can be drained off.
3. Chicken fillet should be taken fresh, it should be soft, tender pink color. If the fillet has been frozen, it will be pale and moist.
4. Wash the chicken fillet, dry with a napkin and cut into pieces, chop through a meat grinder or in a food processor.
5. Put the minced chicken in a bowl with the minced cabbage, mix well with your hands.
6. Break an egg into a bowl of minced meat, salt the minced meat according to your taste, if you wish, you can pepper and add your favorite seasonings, for example, coriander. Mix the minced meat well and form cutlets with your hands.
7. Breading for cutlets, of course, is better to do yourself, for this you need to dry the bread and grind, but if this is problematic for you, then you can buy ready-made bread crumbs.
8. Roll the cutlets in breadcrumbs. Put a frying pan on the stove, pour in a little oil and heat over low heat, put a few cutlets in the heated oil and fry until golden brown on both sides. Transfer the finished cutlets to a saucepan. Fry all the cutlets in this way.
9. Ready cutlets can be served with any side dish of your choice, they will go well with salad.

Bon appetit and ease of preparation in your kitchen!

Cabbage cutlets with semolina.

To cook cabbage cutlets with semolina, you will need:

White cabbage - 1 small fork
vegetable oil - 3 tbsp. l.
broth (or water) - 100 ml
milk - 2 tbsp. l.
semolina - 1 tbsp.
chicken eggs - 2 pcs.
salt to taste
ground black pepper - to taste
bread crumbs - 100 g
vegetable oil - for frying

How to cook cabbage cutlets with semolina:

1. Wash cabbage for cutlets, chop and put in a saucepan or saucepan (not enameled!) With a thick bottom. Pour in 3 tbsp. tablespoons of vegetable oil, put on fire, sauté the cabbage a little over medium heat, then add broth or water, milk, cover the pan and, stirring occasionally, simmer over low heat until soft.
2. When the cabbage is soft enough, add semolina in small portions, stirring constantly so that no lumps form. If necessary, you can add more hot water, just enough so that the semolina can cook.
3. Do not forget to stir all the time, adding semolina, otherwise lumps may form.
4. Cook the cabbage with the semolina for about 10 minutes, then remove the pan from the heat and cool the mixture.
5. When this whole mixture has cooled well, add salt and pepper to your taste, break 2 eggs into this mixture, you can add any spices to your taste and mix the resulting mass well.
6. Form cutlets from this mass with your hands and roll them in breadcrumbs.
7. Put a frying pan on the stove, pour a little oil, reduce the heat to medium and heat the frying pan with oil, then put several cutlets into the heated oil and fry on both sides until golden brown.
8. Put the finished cutlets on a dish covered with a paper towel so that it absorbs excess oil, then serve immediately to the table.

No side dish is required for such cutlets; it is good to serve sour cream sauce and light salad with them.

Bon appetit and ease of preparation in your kitchen!

Cabbage cutlets with carrots.

To make cabbage cutlets with carrots, you will need:

White cabbage - 500 g
carrots - 2 pcs.
wheat flour - 3 tbsp. l.
semolina - 3 tbsp. l.
salt to taste
black pepper - to taste
vegetable oil - for frying

How to cook cabbage cutlets with carrots:

1. It is better to start preparing for cooking cabbage cutlets by peeling carrots: you need to peel them well, cut out all unnecessary, if there are any notches, they also need to be cut out.
2. Then wash the carrots well, grate on a medium grater, if you wish, you can chop the carrots in a food processor or through a meat grinder.
3. Remove the top sheets from the cabbage, wash it and wipe it with a paper towel. Cabbage can be chopped through a meat grinder, but you can chop very finely, and then chop the already chopped cabbage with a knife.
4. Mix cabbage and carrots in a bowl, salt to taste, add ground black pepper, you can put the mixture of peppers, then add flour and semolina, mix well with a spoon and set aside for 15 minutes so that the semolina can swell.
5. Then put the pan on the stove, turn on medium heat and add oil. Spoon the minced cabbage into the heated oil with a spoon, forming a cutlet, fry on both sides until golden brown.

Ready cutlets can be served with a side dish of rice and mushrooms.

Bon appetit and ease of preparation in your kitchen!

Cabbage cutlets with minced meat inside.

To make cabbage patties with minced meat inside, you will need:

White cabbage - 500 g
minced pork - 500 g
mashed potatoes - 1 cup
onion - 1 pc.
garlic cloves - 1 pc.
salt to taste
spices to taste
bread crumbs - to taste
vegetable oil - for frying

How to cook cabbage patties with minced meat inside:

1. Peel the cabbage, wash and chop very finely with a knife.
2. Lightly salt the cabbage and mash it with your hands, so that it becomes soft and juices.
3. Peel the onion, wash, chop finely and add to the cabbage, mix, add mashed potatoes, salt to taste, add spices and thoroughly knead the cabbage and potato mince.
4. Season the minced meat with salt and pepper to taste, mix well, squeeze a clove of garlic into the minced meat through a garlic press, mix the minced meat very thoroughly.
5. Then everything is simple: take in your hand about 1.5 tbsp. l. minced potato and cabbage and flatten on the palm in the form of a cake, put a small amount of minced meat in the middle and close up the edges of the potato and cabbage cake, forming a cutlet with your hands.
6. Make such cutlets out of all the minced meat and roll each in breadcrumbs.
7. Put a frying pan on the stove over medium heat, add oil and heat, put cutlets and fry on both sides until golden brown.
8. Cutlets should be fried over medium heat so that the minced meat inside has time to fry and does not turn out soggy.
9. You can also do one more thing like this: when the cutlets are fried on one side and turned over to the other, cover the pan with a lid and fry the other side until tender.
10. Remove the cutlets from the pan and serve with porridge.

Bon appetit and ease of preparation in your kitchen!

Cabbage cutlets with boiled meat.

To cook cabbage cutlets with boiled meat, you will need:

White cabbage - 400 g
potatoes - 2 pcs.
meat (chicken or pork) - 100 g
onions - 2-3 pcs.
bread crumbs - 100 g
hard cheese - 100 g
vegetable oil - for frying
salt to taste
ground black pepper - to taste
fresh (or dried) basil - to taste

How to cook cabbage cutlets with boiled meat:

1. The first step is to boil the meat. To do this, wash the meat, put it in a saucepan and add water, put it on the stove and bring to a boil.
2. When the meat boils, skim off, reduce heat and cook over low heat until tender. Salt the meat to taste.
3. When the meat is ready, remove the saucepan from the heat, remove the meat and cool. You can use the broth for other purposes, here it is no longer needed.
4. When the meat has cooled, cut it into small cubes or strips, but smaller; add fresh or dried basil to the meat.
5. Then you need to wash the potatoes without peeling, put them in a saucepan, add water, put on the stove and boil the potatoes in their skins until tender. Then remove the pot with potatoes from the stove, drain the water, and cool the potatoes.
6. Peel the finished potatoes and grind through a meat grinder.
7. Wash the cabbage, cut into pieces, put in a saucepan, put on the stove and boil until soft, then cool and chop. Peel the onion, wash, also chop.
8. Mix chopped potatoes, onions and cabbage in a bowl, season with salt and pepper to taste and mix thoroughly.
9. Then everything is simple: pour bread crumbs into a separate bowl, take small portions of cabbage and potato mince and form a cake, put chopped boiled meat in the middle and gently pinch the edges, forming a cutlet.
10. Form all the cutlets in this way and roll in breadcrumbs. Rub the cheese on a fine grater.
11. Put a frying pan on the stove, pour a little vegetable oil, heat it up and spread fry the patties until golden brown. First put the fried cutlets on paper towels to remove excess oil.
12. Then put on a plate, sprinkle with grated cheese and serve immediately to the table.

Bon appetit and ease of preparation in your kitchen!

Cabbage cutlets in breadcrumbs.

To cook cabbage cutlets in breadcrumbs, you will need:

White cabbage - 0.5 kg
butter - 50 g
milk - 100 ml
semolina - 3 tbsp.
egg - 2 pcs.
salt to taste
breadcrumbs
vegetable oil

How to cook cabbage cutlets in breadcrumbs:

1. Wash the cabbage and chop finely.
2. Heat milk and butter in a saucepan. Put the cabbage there, salt, simmer over low heat, covered for 20 minutes. The cabbage should be soft.
3. When the cabbage is cooked, slowly add semolina, stirring occasionally. Mix everything well and cover. Simmer for another 10 minutes so that the semolina swells and the cabbage mince "grabs". Stir constantly so as not to burn.
4. Cool the cabbage mixture. Beat in 1 egg and knead the "minced meat". If desired, you can add spices such as cumin, nutmeg, which go well with cabbage.
5. Beat the second egg separately in a bowl.
6. Form cutlets from cabbage mince.
7. Dip each cutlet into the beaten egg first. Then roll in bread crumbs.
8. In heated vegetable oil, fry the cutlets on both sides until golden brown. At the end of cooking, cover and switch off the stove. Leave the patties to come up for another 5 minutes.

Serve with sour cream. Bon Appetit!

Cabbage cutlets are lazy.

To make lazy cabbage patties, you will need:

White cabbage - 400 g
egg - 1 pc.
salt, pepper to taste
vegetable oil and butter for frying
flour

How to cook lazy cabbage patties:

1.Wash the cabbage and chop finely. You can do this with a food processor as well. You can grind the cabbage in a blender to make it very small. So it will stew better and cook much faster.
2. Add the egg, salt and pepper to the cabbage. You can add spices such as cumin, or simply chop fresh herbs.
3. Turn on the blender and, while stirring the cabbage mass, gradually add flour to make a thick dough, and from it you could sculpt cutlets. It is also delicious to add chopped carrots and onions to these cutlets. They can be added raw for quicker, but fried is much tastier.
4. Form cutlets from the resulting cabbage dough with your hands.
5. Heat a mixture of vegetable and butter in a frying pan.
6. Thin cutlets, preferably no thicker than 1 cm, put in a frying pan and fry over medium heat on both sides until golden brown. At the end, cover and simmer for another 10 minutes.

Serve cabbage cutlets with sour cream for meat or fish dishes.
Bon Appetit!

Cabbage cutlets with rolled oats.

To make cabbage patties with rolled oats, you will need:

White cabbage - 500 g
hercules - 4 tbsp. l.
milk - ½ tbsp.
eggs - 2 pcs.
salt, pepper - to taste
frying oil
flour - 4 tablespoons

How to cook cabbage cutlets with rolled oats:

1. Rinse the cabbage and chop finely. You can also grind very finely in a blender. The released juice can be squeezed out a little. 2. Stew the cabbage in a frying pan in oil, you can add a little water. Simmer for 15 minutes under a lid over medium heat. 3. Add rolled oats and milk to the cabbage. Stir and simmer everything together again, covered for 15 minutes. 4. Remove the mixture from heat and cool. Add eggs, salt and pepper. 5. Stir and form patties. Roll in flour. 6. Fry in hot oil (tastier in butter). Fry on both sides until golden brown.

Serve cabbage patties with sour cream and herbs. It is also a great side dish for meat dishes.

Bon Appetit!

Vegetarian cabbage cutlets.

To make vegetarian cabbage patties, you will need:

Cabbage - 0.5 kg
onion - 1 pc.
garlic - 3 cloves
flour - 25 g
tomatoes - 2 pcs.
greens
seasoning
salt
Red pepper
bell pepper red
vegetable oil - 100 g
bread crumbs - 50 g

How to make vegetarian cabbage patties:

1. We wash the cabbage and boil it completely until half cooked. Then we put it in a colander and, as soon as all the water drains, we cut it.
2. Next, add salt with red pepper to the cabbage. We mix.
3. Form cakes from cabbage mass and breaded in breadcrumbs.
4. In a preheated skillet, fry the cabbage cutlets until golden brown on both sides. Then put it in a small saucepan.
5. Rinse the tomatoes well and grate them.
6. Wash the bell pepper, remove the seeds and finely chop.
7. In a separate bowl, mix the tomatoes with the pepper. Stir and add salt to taste.
8. Simmer the tomato and pepper mixture in a preheated skillet over low heat for about 6-10 minutes.
9. Remove the husk from the onion and garlic, wash and chop.
10. Fry chopped onion and garlic in a separate frying pan. Add butter, flour and seasonings to taste. Mix and add a small amount of water. Mix again and simmer for a few minutes. Combine the resulting mixture with tomatoes and peppers and simmer for a couple of minutes over low heat.
11. Pour the cabbage cutlets with the sauce that has turned out. On low heat, you can extinguish them for no more than 1-2 minutes.
12. We put them on portioned plates, and you can serve cutlets to the table

Bon Appetit!

Cabbage cutlets with mushrooms.

To make cabbage cutlets with mushrooms, you will need:

White cabbage - 300 g
fresh mushrooms - 200 g
semolina - 2 tablespoons
salt, pepper - to taste
fresh herbs or dried provencal herbs

breadcrumbs

How to cook cabbage cutlets with mushrooms:

1. Wash the cabbage and chop finely. For this purpose, you can use a blender. Then it will turn out faster and with a finer consistency.
2. Rinse and peel fresh mushrooms. If you use wild mushrooms, boil them separately for about half an hour. Then drain and chop the mushrooms. To speed up the process, you can take mushrooms. In this case, you just need to rinse and grind them, without pre-cooking. Dry porcini mushrooms are also good. Soak them for half an hour before using, then squeeze out the water and chop the mushrooms. It tastes best with porcini mushrooms or champignons.
3. Rinse and chop fresh herbs.
4. In a saucepan with vegetable oil, fry the cabbage, cover and simmer for 10 minutes.
5. Add mushrooms and herbs. Dry herbs can be used instead of fresh ones. Grind dry herbs in your palms, and then add to the dish, so they will reveal their aroma. Stir and simmer covered over low heat for another 15 minutes.
6. Add half a glass of water and semolina. Stir and simmer, covered for another 5 minutes.
7. Cool the cabbage mass and form cutlets. Dip them in breadcrumbs and fry in vegetable oil on both sides until golden brown.

Serve cabbage patties with mashed potatoes. If not in fasting, then you can serve as a side dish for meat dishes or just with sour cream.

Bon Appetit!

Cabbage cutlets with minced meat.

To cook cabbage cutlets with minced meat, we need:

Fresh white cabbage - 300 g
homemade minced meat - 300 g
onions - 100 g
egg -1 pc.
spices and salt to taste
vegetable oil for frying

Cabbage cutlets with minced meat are prepared as follows:

1. If you cook minced meat yourself, we recommend that you scroll everything together: meat, cabbage, and onions. Then season the minced meat with egg, salt, pepper and add spices.
2. It is necessary to mix the minced meat very well; if it is thick, you can dilute it with water. The better the minced meat is mixed, the juicier the finished product is.
3. When forming cutlets, you can roll them lightly in flour. Put the cutlets in a hot frying pan with vegetable oil. The better the pan is heated, the faster the cutlet will crust and be juicier.
4.First, fry the cutlets until crusty over high heat on both sides, then reduce the heat, add a little water or broth, close the lid and set them to simmer for 30-40 minutes.
5. You can serve such cutlets without a side dish, and with any side dish, they are practically not inferior to ordinary meat ones, but easier to digest.

Bon Appetit!

Peking cabbage cutlets.

To make Chinese cabbage patties, you will need:

Minced pork and beef - 0.5 kg
Beijing cabbage - 0.5 kg
butter - 50 g
leeks - 1 pc.
cream - 150 g
salt
ground black pepper
turmeric
crackers
sunflower oil - 100 g

How to cook Chinese cabbage patties:

1. Heat it up in a frying pan, put butter on it.
2. Cut the leeks into thin rings, put them in a frying pan over low heat. We simmer under a closed lid.
3. Cut the cabbage. A delicate half of cabbage can be used for salads, but the one with thick stalks and practically no thin leaves is for such cutlets.
When the onion becomes soft, add cabbage to it, make the fire stronger, add a little salt, and, under a closed lid, let the cabbage become soft and let the juice flow.

Then open the lid, add cream, stir and simmer for about five minutes over high heat. During this time, the cabbage will become soft, and the excess liquid (but not all) will go away.
4. While the cabbage is cooking, salt and pepper the minced meat. Knead well with your hands until smooth and soft.
5. After cooling the finished cabbage a little (I repeat, a little liquid should remain), add it to the minced meat. We mix.
6. You can take crackers from the store, but at home they like homemade breading very much - the pieces in it are heterogeneous, crispy in ready-made form, and you can choose any bread - white, sour, sweet - for different dishes - different crackers. It is very convenient! You can grind them in a blender, or simply with a rolling pin in a towel. Crackers are ready.

7. Preheat the pan, add a little vegetable oil, form small patties and fry until tender, uncovered, over medium heat.

During the time while the cutlets are being prepared, the pasta has time to cook. That's why I cooked them. And when my husband went into the kitchen to ask when we would eat, it turned out that everything was ready, it smells and was already waiting for him in a beautiful form. And this is in 25 minutes.

I have already met a lot of recipes for cutlets from wonderful white cabbage (or with the addition of it). Despite the fact that they are all different from each other, the cutlets always turn out to be very tasty and appetizing! And then, once, I had an idea to try to cook cutlets not from fresh cabbage, but from sauerkraut. I want to tell you that the food turned out to be simply incomparable! Juicy, with a pleasant sourness, with a unique aroma, cutlets scattered at the dinner table "with a bang!" And now I always cook twice as many of them!
So, today I invite you to please your family with wonderful sauerkraut cutlets!

To cook lean cutlets from sauerkraut, you will need:

white cabbage sauerkraut - 500 g
wheat flour - 100 g
onions - 1 pc.
garlic - 2 cloves
egg - 1 pc.
baking soda - ½ tsp.
ground black pepper - to taste
salt to taste

How to cook lean cutlets from sauerkraut:

1. Put sauerkraut in a colander or sieve, leave for a while to drain excess brine. Alternatively, you can simply squeeze the cabbage lightly with your hands. If the cabbage that you use to make cutlets seems too sour for you, rinse it a little under running water.
2. Cut the prepared cabbage very finely with a knife. Optionally, cabbage can be minced, chopped in a blender or food processor.
3. Peel onions and garlic, wash, dry, finely chop with a knife. Garlic can be passed through a press or grated on a fine grater.
4. Put chopped onions and garlic into a bowl with chopped sauerkraut, add an egg, a small amount of baking soda, black pepper and salt to taste. Mix all ingredients thoroughly.
5. Pour flour into the resulting mass, mix everything well again so that there are no lumps left. Let the minced meat brew for 15-20 minutes.
6. Form small neat cutlets from minced meat. In order to make it more convenient to sculpt cutlets, do not forget to periodically moisten your hands in cold water. If the minced meat is too liquid, you can add a little more flour to it or form cutlets by spreading the cabbage mass with a tablespoon directly into the pan.
7. Put the blanks in a frying pan with preheated sunflower oil and fry until golden brown. Gently turn the patties using a spatula or two forks and fry until crisp on the other side.
8. Transfer the finished cutlets to a dish and serve immediately. Help yourself!

Sauerkraut cutlets can be served on the table as an independent dish (for example, with) or as a side dish to various meat or vegetable dishes. I often pamper my household with such yummy, complementing the cutlets

I've been looking at these cutlets for a long time - and today all the stars have come together - and there is not much cabbage left, and FM is in the community)))
Sauerkraut cutlets can be made either completely lean, or vegetarian with the addition of eggs, or meat cutlets with the addition of eggs and some kind of minced meat. These or other variants of cutlets are served both by themselves as an independent dish, and as part of a single or complex complex side dish for main dishes of meat or poultry.

Ingredients: I made half a portion - I will give my proportions - for the author's proportions, see the link of the original recipe -from 150g of cabbage, 3 cutlets turned out that in the photo)))
I used the leftovers

Sauerkraut- 150 g
Semolina - 30 g
Bulb onions - 1 pc. small head -didn’t use because I have cabbage with onions
Chicken egg - 1 pc.- 1 protein-if post -possible without eggs
Sugar to taste- was in cabbage - did not add additionally
Soda - 1 pinch (s) on the tip of a knife -did not add
Vegetable oil- to taste for frying

Preparation:

Prepare a serving of sauerkraut. First, remove the existing spices from it (peppercorns, clove inflorescences, etc.), then simply squeeze with your hands. If the cabbage is sour, then rinse it additionally. To do this, place the cabbage in cold water for a few minutes, then squeeze it with your hands and discard it in a colander to drain the liquid from it. If a lean version is being prepared, i.e. without an egg, it is not necessary to squeeze the cabbage especially hard.

2.Stir semolina with egg (I mixed with protein) and give it time to swell.

3. Chop the onion very finely. I advise you to do this by hand with a knife rather than using a blender. Onion chopped into porridge is not suitable for such cutlets, since excess liquid is not needed or will require more semolina. - I did not add onions - there are onions in the salad

Prepared, i.e. squeezed cabbage, add semolina swollen in an egg, chopped onions, sugar to taste (this amount of cabbage mince is about one teaspoon) and baking soda if desired, it will add splendor to the cutlets. The soda itself will be extinguished by the acid present on the cabbage.

5. Thoroughly mix the mass and find out whether the cutlets will stick out of it or will you need to add a little more semolina?
6.When forming cutlets, hands should be periodically moistened with water so that the mass does not stick to them - my mass didn't stick

To fry the patties, use a vegetable oil specifically designed for frying. Usually it is refined sunflower or corn oil, and amateurs can use mustard vegetable oil. Olive oil, moreover unrefined, is also suitable for frying cabbage patties, since too high temperatures are not needed for this.

Preheat a skillet with vegetable oil, reduce heat to medium, add cutlets. After three to four minutes, turn the patties upside down and fry until tender, either over medium heat without a lid, or over low heat under a lid.

7.Serve the sauerkraut cutlets hot.

The benefits of cabbage as an invaluable source of fiber are undeniable. This explains the popularity of cabbage dishes. In addition, they are low in calories, healthy and economical.

Among the wide variety of cabbage delicacies, cutlets have always stood out, suitable both for the role of an independent dish and a side dish. They are part of the vegetarian, children's and dietary menus, they are able to diversify the family diet, and they are prepared very simply.

Cabbage cutlets, prepared from a minimal set of ingredients, are not only very tasty, but also healthy thanks to the vitamins contained in cabbage. They go well with ordinary sour cream or tomato, and with any meat dish.

The most delicious cabbage cutlets - recipe photo step by step

Cabbage patties are an excellent option for a light lunch or dinner. Perhaps, to many, they do not seem tasty and tasty enough, however, having tried to cook this dish at least once, you will completely change your mind about it.

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

White cabbage: 1.5KG
Onion: 1 pc.
Eggs: 2
Milk: 200 ml
Semolina: 3 tbsp. l.
Wheat flour: 5 tbsp. l.
Salt:
Ground black pepper:
Vegetable oil:

Cooking instructions

Cauliflower cutlets recipe

Hearty cutlets with an appetizing crust can be cooked without meat at all. Such a dish flies off the table in the blink of an eye.

Required Ingredients:

forks of cauliflower;
2 non-cold eggs;
0.1 kg of cheese;
1 onion;
100 g flour;
salt, pepper, dill, breadcrumbs.

Cooking steps delicious cauliflower cutlets:

We wash our central ingredient, cut off the hard part of the head with a knife, divide into inflorescences and transfer to a bowl.
Throw the inflorescences into boiling water and cook after boiling again for about 8 minutes.
We catch the boiled cabbage pieces with a slotted spoon, leave to cool.
Puree the cooled cabbage in a blender and set aside again.
Cut the peeled onion into small squares.
We wash and chop the dill.
Rub the cheese on the coarse side of the grater.
Combine cabbage puree with onions, herbs and cheese, drive in eggs, add salt, pepper, add spices to taste, and then mix everything until smooth.
Add flour and mix thoroughly again.
Heat the oil in a frying pan.
We moisten our hands with water, form round cakes, roll them in breadcrumbs and put them in a pan.
Fry cabbage patties until golden brown, then turn over with a wooden spatula.

How to cook cabbage cutlets with minced meat

This recipe is a real lifesaver if minced meat for cutlets is critically small. By adding cabbage to it, you get high-quality cutlets.

Required Ingredients:

0.5 kg of cabbage;
0.3 kg of minced meat;
1 egg;
100 g flour;
50 g semolina;
100 ml of milk;
salt, pepper, spices.

Cooking steps cabbage and meat cutlets:

Chop the cabbage as finely as possible;
After adding a little salt, fry the minced meat in oil;
Fill the cabbage with milk, stew it in a thick-walled frying pan until half cooked.
After boiling milk, add semolina, without stopping stirring, boil for about a quarter of an hour.
Cool the cabbage mass, then combine it with the minced meat and drive in the egg. After mixing, we wait until our unusual minced meat has completely cooled down.
After wetting our hands, form oval cakes, bread them in flour and fry in hot oil. Creamy sauce, sour cream or mayonnaise will be a great addition to the original dish.

Cabbage and chicken cutlets

Despite such an unusual combination of products, the result will surprise you with its pleasant taste and satiety. And with a little initiative and stewing ready-made cutlets in tomato sauce, you will add juiciness to them.

Required Ingredients:

0.2 kg of cabbage;
0.2 kg of chicken fillet;
1 cold egg;
3 garlic prongs;
salt, pepper, curry.

Cooking procedure cabbage and chicken cutlets:

Remove the top cabbage leaves, rub the required amount of cabbage or pass it through a blender.
Separate the meat from bones and skins, pass it through a meat grinder or blender. The ratio of cabbage to meat should be approximately 2: 1.
Combine minced meat with cabbage puree, drive in an egg, mix by hand, adding chopped garlic, spices and salt. Mix again by hand and beat off the minced meat. The mass will turn out to be watery in appearance, but the finished cutlets will keep their shape perfectly.
With wet hands, we form round cakes, put them in hot oil, fry on both sides.
When a golden brown crust appears, reduce the flame as much as possible, pour in a little boiling water or meat broth, extinguish it for about a quarter of an hour. It is allowed to add spices and bay leaves to the broth.
An excellent side dish for such cutlets is rice and homemade pickles.

Cabbage and cheese cutlets recipe

The most banal hard cheese will help to add spice to cabbage cutlets.

Required Ingredients:

1 small cabbage fork;
100 ml sour cream;
50 g of cheese;
2 non-cold eggs;
50 g flour.

Cooking steps cabbage cutlets with cheese:

Chop the cabbage as thin as possible, fry it for a couple of minutes in hot oil, then add sour cream and continue to simmer until soft, seasoning with salt and pepper. Then remove from heat and let cool.
We grate the cheese on a grater with medium cells.
When the cabbage has cooled down, drive eggs into it and add cheese, mix thoroughly.
Form cutlets from the resulting mass, breaded in flour and fry on both sides until golden brown;
Serve with sour cream.

How to make delicious sauerkraut cutlets

Don't believe that you can make juicy, soft and very tasty cutlets from sauerkraut? Then we go to you! To meat eaters, when reading the name, the dish may seem a little strange. However, in the hot season, when it does not hurt to think about the safety of the figure, cabbage cutlets will come just right.

Required Ingredients:

0.5 kg of sauerkraut;
300 g flour;
20 g sugar;
a pinch of baking soda;
onion;
egg;
salt pepper.

Cooking steps the best summer cutlets:

Finely chop the peeled onion, sauté it in hot oil until transparent.
Add soda and sugar to flour sifted through a fine mesh sieve. Mix everything thoroughly.
Combine flour with cabbage, add salt and pepper, after mixing add fried onions and an egg to them, if desired, you can enrich the taste with finely chopped herbs.
We form cutlets from minced cabbage, breaded them in flour, send them to fry over low heat.
Serve with sour cream as an addition to any side dish.

Lean diet cutlets from cabbage with carrots

The decision to give up meat dishes during Lent is usually affected by the paucity of the daily menu. You can diversify it with the help of cabbage and carrot cutlets. The egg is present in the recipe as a binder; if desired, you can replace it with 1 potato.

Required Ingredients:

0.3 kg of cabbage;
1 large carrot;
1 cold egg;
170 g flour;
salt pepper.

Cooking procedure most diet cutlets:

Finely chop the cabbage.
We rub the washed and peeled carrots on small grater cells.
Slightly simmer vegetables. In their raw form, they are not suitable for cooking cutlets. To do this, heat a tablespoon of oil in a frying pan and put prepared cabbage with carrots on it. The total roasting time is about 10 minutes. We transfer the vegetables that have become soft to a deep bowl.
In order for the cutlets to eventually keep their shape normally, they need a bunch, an egg and flour will cope with this role. We drive an egg into the vegetables, and also add 100 g of flour, season with spices and salt, mix thoroughly.
Now our minced vegetables are ready to form cutlets. We form the cakes with wet hands, then bread them in the remaining flour and fry them on both sides.

Cabbage cutlets in the oven

Such a dish should appeal to all lovers of dietary and vegetarian food. Since the result is delicious, absolutely not greasy and very healthy.

Required Ingredients:

1 kg of cabbage;
200 ml of milk;
50 g butter;
100 g semolina;
3 eggs;
salt, pepper, coriander, breading.

Cooking steps ruddy and appetizing cutlets without meat:

We remove the cabbage leaves from the fork, wash them well and put them in a saucepan.
Boil cabbage leaves in salted water for about 10 minutes. When using a young vegetable, this cooking step can be omitted.
When the boiled cabbage has cooled down, grind it using a blender or by hand cutting.
Melt the butter in a thick-walled pan, put the cabbage in it, stirring it, simmer it for 5 minutes, then pour in the milk.
When the milk-cabbage mixture starts to boil, add semolina, stir, turn off the flame and cover everything with a lid.
When the resulting mass cools down and the semolina swells in it, add the eggs, the protein of one of them can be pre-separated for lubrication. Salt and season our minced meat, then mix thoroughly.
We form cutlets from it, which should be rolled in breading.
We cover the baking sheet with wax paper, put the cutlets on it and send them to the oven for about 20 minutes.
We take out the cutlets, grease them with protein and send them back to the oven, this time for a quarter of an hour.
The finished dish can serve as a side dish, usually served with sour cream or ketchup.

Sauerkraut is a long-term storage product and almost universal product. It can be an independent appetizer, the basis of all kinds of salads, soups and side dishes, as well as an ingredient for second courses. For example, cutlets are made from sauerkraut - a traditional dish of Russian cuisine and the multinational Vyatka region, in particular.

Sauerkraut can be purchased or. Based on the classic recipe for pickling cabbage, there are various options that differ in the composition of spices, additional ingredients in the form of vegetables, fruits, dried fruits and berries. Sauerkraut is suitable for cooking cutlets according to any recipe.

Sauerkraut cutlets can be made either completely lean, or vegetarian with the addition of eggs, or meat cutlets with the addition of eggs and some kind of minced meat. These or other variants of cutlets are served both by themselves as an independent dish, and as part of a single or complex complex side dish for main dishes of meat or poultry.

What sauces are accompanied by sauerkraut cutlets? The sauce not only allows you to give this unpretentious dish a new taste every time, but also to make it exquisite!

The most traditional option is simply sour cream and sour cream with the addition of fresh chopped herbs or, in a modern fashionable version, this is yogurt with chopped herbs. A less useful but still popular option is mayonnaise. If you like béchamel sauce, then it is quite suitable for watering cabbage cutlets.

You can experiment with vegetable purchased or home-made sauces of national cuisines of different countries: all kinds of tomato sauces, ketchup, satsebeli, adjika, arrabbiata, marinara, pesto, trade wind, Chinese sweet and sour sauces, tahina, babaganush, etc. As well as sauces or gravies made from fresh, frozen or dried mushrooms.

Cheese lovers will appreciate the sauerkraut cutlets sprinkled with grated hard or semi-hard cheeses or with cheese sauce: simple, like for spaghetti or for a lover of blue cheese, dzaziki, etc.

Total cooking time - 0 hours 30 minutes
Active cooking time - 0 hours 15 minutes
Cost - Average Cost
Calorie content per 100 g - 76 kcal
Servings Per Container - 4 Servings

How to make sauerkraut cutlets

Ingredients:

Sauerkraut- 300 g about 0.5 l
Semolina - 50 g
Bulb onions - 1 pc. small head
Chicken egg - 1 pc.
Sugar to taste
Soda - 1 pinch (s) on the tip of a knife
Garlic - optional
Vegetable oil- to taste for frying

Preparation:

Let's proceed directly to the preparation of the version of sauerkraut cutlets with egg and semolina.

Prepare a serving of sauerkraut. First, remove the existing spices from it (peppercorns, clove inflorescences, etc.), then simply wring out with your hands.

If the cabbage is sour, then rinse it additionally. To do this, place the cabbage in cold water for a few minutes, then squeeze it with your hands and discard it in a colander to drain the liquid from it.

If a lean version is being prepared, i.e. without an egg, it is not necessary to squeeze the cabbage especially hard.

Stir the semolina with the egg and give it time to swell. Sometimes flour is used instead of semolina, but it is better with semolina. With semolina, sauerkraut cutlets have a more interesting taste, fluffy and pleasant structure, as well as a spicy crust. I suppose that if we use flour, then with bran or whole grain, and not the highest grade.

I also plan to try sauerkraut cutlets with rolled oats or cereal flakes, take this idea to your attention too!

Chop the onion very finely. I advise you to do this by hand with a knife rather than using a blender. Onion chopped into porridge is not suitable for such cutlets, since excess liquid is not needed or will require more semolina.

In some recipes, there is an addition to minced meat not raw, but browned onions.

If the cabbage was pickled without garlic, and you like its taste, then chop and add it.

Stir the mass thoroughly and find out whether cutlets will stick out of it or will you need to add a little more semolina?

There are three main options for the formation of cutlets, in this case, from sauerkraut:

When forming cutlets, hands should be periodically moistened with water so that the mass does not stick to them. In the version with breading, you need to place the cutlets in breading, roll them with a spoon or flat spatulas and transfer them to a board or pan with a spatula.