Vegetable cutlets are a great dish that will appeal to both vegetarians and meat eaters. Eating large quantities of meat is unhealthy, so vegetable cutlets will help you diversify your menu and make it healthier and healthier. Such cutlets can be served not only as an independent dish, but also as a side dish. Make your choice of potato, cabbage, beet, eggplant, carrot and apple cutlets! We offer you 5 recipes for delicious cutlets that are cooked without meat.

1. Potato and champignon cutlets

You will need:

• 750 g potatoes;
• 200 g of champignons;
• 120-150 g onions;
• 60 ml of vegetable oil;
• 2-3 st. l. flour;
• 1 st. l. mint or dry nettle (optional).

Cooking method:
Make mashed potatoes, boiled with salt. Chop and fry the onion in a pan. Add it and herbs to the potatoes. Mix everything well. Then add chopped and fried mushrooms to the puree, flour and mix. Form cutlets from the mass and roll them in flour. Then fry the potato patties in a skillet until golden brown on both sides.

2. Cutlets from carrots and apples

You will need:

• 5 carrots;
• 1 apple;
• half a glass of semolina;
• half a glass of flour;
• 1 tbsp. l. vegetable oil;
• 1-2 tsp Sahara;
• 1/3 Art. water;
• salt (to taste).

Cooking method:
Grate the carrots and apple on a coarse grater in a saucepan. Pour in water, add vegetable oil and simmer for 7-10 minutes over low heat. Then add sugar and semolina. Salt to taste and stir. If the mixture is too thin, add some more flour. Form the patties, roll them in flour and fry them in a preheated skillet with butter.

3. Eggplant cutlets with sweet pepper

You will need:

• 2 eggplants;
• 1 red bell pepper;
• 4-6 st. l. bread crumbs;
• 1 tbsp. flour;
• salt (to taste);
• 1 tbsp. l. vegetable oil;

Cooking method:
Place the vegetables without slicing them in the oven at 220 ° C for 20-30 minutes. Then put them in a bowl and cover with cling film for 10-15 minutes, let cool. Peel the vegetables and remove the seeds from the pepper. Then cut the pepper into small cubes and salt to taste. Grind the eggplant in a blender. Put the mixture in a bowl and add the breadcrumbs, flour and salt to taste. Stir until smooth. Divide the mixture into 8 parts. Roll each one and add a little pepper filling in the center. Form round balls. Roll them in flour. Fry in a preheated skillet with butter for 2-3 minutes on each side.

4. Beet cutlets

You will need:

• 750 g of beets;
• 2 cloves of garlic;
• 100 g semolina;
• 2 eggs;
• 60 ml of vegetable oil;
• salt (to taste).

Cooking method:
Boil the beets, then peel and rub on a coarse grater. Salt, add chopped garlic and eggs. Then stir in the semolina mixture. Put the resulting mass in a preheated pan with vegetable oil with a tablespoon and shape the cutlets with it. Fry on both sides over medium heat for 2.5-3 minutes.

5. Cabbage cutlets with onions

You will need:

• 950-1050 g of white cabbage;
• 1 onion;
• 100 g semolina;
• 100 g bread crumbs;
• 100 g flour;
• 2 cloves of garlic;
• 50 ml of vegetable oil;
• salt and herbs (to taste).

Cooking method:
Wash and cut the cabbage into 4 parts. Place the cabbage in a saucepan and cover with boiling water. Salt and put on fire for 8-10 minutes. Throw the finished cabbage in a colander. Then peel and wash the onions and garlic. Cut the onion into 4 pieces. Pass the cabbage, onion and garlic through a meat grinder. Then salt and pepper a little, add chopped herbs, semolina and mix. Sift the flour and add it to the mixture. Mix again. Shape into patties and roll in breadcrumbs. Heat a skillet with vegetable oil. Fry the cutlets over medium heat on both sides until golden brown.

10 recipes for meatless cutlets.

10 recipes for meatless cutlets

1. Cabbage cutlets.

Peel the forks of white cabbage weighing about 1.5 kilograms, cut out the stalk and chop finely (you can use a special grater).
In total, you will need a kilogram of shredded cabbage.
Pour water into a saucepan, add olive oil - a few spoons, fold the cabbage and simmer for about 20 minutes.
Gently pour half a glass of semolina into a saucepan, stirring the cabbage continuously. Put out ten minutes.
Remove the pan from heat, add salt, dill, cumin, pepper mixture and leave to cool.
Form round cutlets from the mass, fry in oil - on one and on the other side, having previously rolled in breadcrumbs.
You can prepare a sauce for this dish: add chopped garlic and chopped parsley to tomato juice.

2. Carrot cutlets.

Peel a kilogram of carrots, wash, cut into thin slices.
Cover the carrots with water and simmer until soft.
After that, beat with a blender until smooth, gently add half a glass of flour, stirring quickly to avoid lumps.
Cook for another ten minutes - salt, add pepper, paprika and other seasonings to taste.
Finely chop one onion, fry in oil, then add to the carrot mass and leave to cool.
Form round patties, roll in breadcrumbs, then fry in oil.
You can prepare the following sauce for cutlets: mix honey with mustard in a 3: 1 ratio, add crushed walnuts.

3. Buckwheat cutlets with mushrooms.

Boil a glass of buckwheat without salt, cool.
Fry 300 grams of mushrooms, along with chopped onion and one grated carrot. Pour 100 grams of bread (preferably rye) with water.
In a blender, mix buckwheat, mushrooms with vegetables, bread, salt, garlic, parsley, pepper, any seasonings that you use for minced meat.
Form cutlets from the resulting mass, roll in breadcrumbs, then fry in oil.
Serve with lean sauce: wheat flour (50 grams), diluted with water, then fry in a skillet, add salt, a little lemon juice and nutmeg.

4. Bean cutlets.

Boil the beans.
Boil one potato and one carrot, cool, peel.
Chop one onion and fry. Mix all the ingredients, twist in a meat grinder, salt and pepper.
Add chopped garlic.
Form cutlets, fry, pre-roll in breadcrumbs.
This dish can be served with the following sauce: stew tomato with Provencal herbs.

5. Pumpkin cutlets.

Grate a kilogram of pumpkin.
Finely chop two onions and potatoes.
Mix vegetables, fry in vegetable oil, then pour in some water and simmer for about 20 minutes.
Pour in half a glass of semolina, stir well and simmer for another ten minutes.
Cool the vegetable mass, add spices and herbs to taste, form cutlets and fry, roll in breadcrumbs.
It is good to serve these cutlets with the following sauce: heat the olive oil together with chopped garlic until the latter dissolves.

6. Cauliflower cutlets.

Dismantle a kilogram of cauliflower into inflorescences, rinse, boil them in slightly salted water for no more than six minutes. Throw the inflorescences in a colander, then cool and chop with a knife. Mix the cabbage, two eggs and half a glass of flour.
Add salt, herbs, seasonings, pepper, herbs to taste.
Spread the resulting minced meat with a spoon in a pan, frying on both sides in vegetable oil.
Serve cutlets with any side dish.

7. Oatmeal cutlets.

Pour a glass of oatmeal with a glass of water, bring to a boil, add a little oil.
Chop three onions and fry. Pass through a meat grinder two processed cheese, fried onion, two cloves of garlic, a glass of crackers, two eggs, pepper, seasonings and salt - to taste.
Mix with oatmeal.
Form cutlets, fry in oil, dipped in flour.

8. Nut cutlets.

Peel 300 grams of walnuts.
Soak 350 grams of bread.
Boil five potatoes.
Peel three onions.
Twist in a meat grinder or chop nuts, onions, bread, potatoes, two eggs in a blender.
Add salt, garlic, pepper, seasonings to taste.
Form cutlets, fry in oil, pre-roll in breadcrumbs.

9. Cutlets with filling.

Boil 4 potatoes and one carrot.
Mix two tablespoons of canned corn and the same amount of green peas. Add chopped greens, half a tomato, chopped into pieces, a clove of finely chopped garlic.
Mix everything thoroughly.
Peel potatoes and carrots, make mashed potatoes from them (carrots can simply be chopped finely).
Mix all ingredients.
Mix flour with water, add salt and make a thin dough.
Form cutlets from minced vegetables, dip in dough, then roll in breadcrumbs.
Fry in a preheated pan.

10. Onion cutlets.

Peel and chop five onions (you can use a blender, but not into porridge).
Add a can of canned corn, to taste - salt, pepper, seasonings.
Pour in a glass of flour and mix thoroughly.
Spoon the cutlets into a frying pan and fry on both sides.
Can be served with lean garlic mayonnaise.

Initially, a cutlet was a fried piece of meat with spices, but today it is a small piece of ground meat or cereals. Recipes for cutlets from potatoes and various cereals are suitable for fasting or "thrifty" days

Step-by-step recipe for potato cutlets

Potato cutlets differ from zraz in that they do not contain filling. But this does not make them less tasty, on the contrary, this dish is very nutritious and goes well with any vegetable salad.

Oatmeal cutlets without meat

This version of meatballs is suitable for summer days, when you want something tasty, but you don't want to burden your stomach. Oatmeal has a positive effect on the digestion process, cleanses the gastrointestinal tract of toxins, so such cutlets are not only tasty, but also extremely useful.

Products:

• oatmeal - 150 gr;
• boiling water - 1 tbsp.;
• egg;
• onion head;
• carrot;
• spices to taste;
• oil for frying;
• oatmeal crushed in a coffee grinder for breading.

Time spent: 40 minutes.

Calories: 124.

1. Boil oatmeal (if flakes are used, then just insist them in boiling water for 30-40 minutes) under a lid;
2. Use already cooled porridge;
3. Peel and wash vegetables;
4. Dice the onion and chop the carrots on a coarse grater;
5. Saute vegetables in vegetable oil until soft;
6. Add fried vegetables to the cereal;
7. Beat in an egg, and then season the minced meat with spices to taste. You can use ready-made seasonings for meat or just salt and herbs;
8. Prepare a plate with breading;
9. Collect minced meat with a spoon and form cutlets in a plate with flakes;
10. Heat vegetable oil and fry the meatballs in it on both sides;
11. Since the products have already been previously heat-treated, the cutlets do not require stewing. And you can eat them both hot and cold with vegetables or any side dish.

Buckwheat cutlets

Popularly, such cutlets are called Greek people, they are popular in Ukrainian cuisine. You can cook them from fresh porridge or use the remains of yesterday's side dish. Buckwheat porridge is extremely useful, so cutlets made from it are tasty and nutritious, and are also recommended for patients with gastritis and other gastric diseases.

• buckwheat - 200 gr;
• fresh mushrooms - 300 gr;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 2 teeth;
• parsley leaves - 100 gr;
• bread - 100 gr;
• spicy pepper - ½ tsp;
• breadcrumbs for rolling;
• salt to taste.

Time required: 55 minutes.

Calories: 180 calories.

1. Clean the groats of debris and cook in fresh water;
2. Cool to a temperature at which it will be comfortable to form cutlets;
3. Rinse and fry the mushrooms. Do this in a dry frying pan;
4. Chop onions and carrots;
5. Crumble the bread (it is best to use rye or bran) and cover with water so that it slightly covers it;
6. Use a blender to turn porridge, vegetables, bread and other ingredients into minced meat;
7. Add spices and mix well until smooth;
8. Pour the breadcrumbs into a saucer, take the minced meat with wet hands, shape the meatballs and roll in breadcrumbs;
9. Heat oil in a pan, put buckwheat cutlets into it and fry until golden brown;
10. Serve with a side dish or salad. You can eat hot and cold.

Bread cutlets without meat

Bread patties are perfect for Lent or just for any woman who is on a diet. This dish is low in calories, but satisfies hunger well.

Products:

• white bread - 200 gr;
• eggs - 5 pcs.;
• oil drain. - 50 gr;
• parsley - 100 gr;
• milk - ½ tbsp.;
• crackers - 2 tbsp. l;
• margarine - for frying;
• spice.

Time spent: 25 minutes.

Calories: 140.

1. Break the bread into pieces and pour milk so that it completely covers the pieces;
2. Let it swell (five to ten minutes);
3. Hard boil 3 eggs;
4. Grind boiled eggs and add to bread;
5. Purée the bread mass with a blender;
6. Drive raw eggs into the minced meat, and then add spices and chopped herbs;
7. Form minced meat cakes and bread in breadcrumbs;
8. Melt margarine in a frying pan and fry the meatballs on both sides;
9. Melt 50 grams of butter and pour over the cutlets when serving. Serve with vegetable salad.

Lentil cutlets

Lentils have long been known for their beneficial properties. Everything is prepared from it - from soups to side dishes and even cutlets! As you know, there are green and red lentils, which differ in their properties and characteristics during cooking. For cutlets, it is best to use green lentils because they retain their shape better.

Ingredients:

• olive oil for frying;
• lentils - 1 tbsp.;
• onions - ½ pcs.;
• garlic - 1 tooth;
• spice;
• flour - 2.5 tbsp. l;
• large bread crumbs.

Cooking time: 40 minutes.

Calories: 202.

1. Cook the lentils until tender, following the instructions on the package (green lentils are usually cooked for 30 minutes);
2. Add small onion cubes, chopped garlic and the desired spices to the porridge;
3. Puree the mass with a blender. Mashed potatoes should not be too liquid, so work with a blender for no more than 3 minutes;
4. Pour flour into the minced meat;
5. Stir until smooth and cook the breading;
6. Form oval cutlets and bread them;
7. Any breading can be used: flour, crackers, rice flakes or an egg;
8. Fry in butter, covered, until golden brown.

Pasta cutlets

Products:

• spaghetti - 0.4 kg;
• eggs - 2 pcs.;
• sour cream - 4 tbsp. l;
• parsley, chopped to taste;
• salt - ½ tsp;
• oil for frying;
• ground aromatic pepper - ½ tsp.

Time required: 55 minutes.

Calories: 250.

1. Cook the spaghetti until tender, following the recipe on the package;
2. Drive one egg, spices into them, add chopped herbs and half sour cream;
3. Mix the whole mass well so that the sour cream and herbs are evenly distributed over the pasta;
4. Drive in the remaining egg and sour cream;
5. Mix everything again;
6. Leave the minced meat for 15 minutes so that the pasta is saturated with sour cream and eggs. They will swell a little and become more sticky, which will help form cutlets out of them;
7. Form cutlets and fry for a couple of minutes on each side;
8. Place on a sieve to remove excess fat.

Vegetable cutlet recipe

Vegetable cutlets are delicious when used with a variety of vegetables. They can be served with cheese or sour cream sauce.

• potatoes - 180 gr;
• carrot;
• celery - 1 root;
• cabbage leaves - 200 gr;
• garlic powder - 1 tbsp. l;
• onion feathers - 50 gr;
• semolina - 6 tbsp. l;
• cheese - 80 gr;
• salt, pepper - to taste;
• ground coriander and paprika - pinch each.

Cooking time: 50 minutes.

Calories: 120 calories.

1. Prepare all vegetables and boil until soft;
2. Throw them in a colander and cool;
3. Purée with a blender;
4. Add garlic powder along with egg, spices and semolina to vegetables;
5. Mix;
6. Add grated cheese and chopped onions;
7. Stir everything until smooth;
8. Let the minced meat brew for 15 minutes;
9. Form balls and fry them in a pan or cook in the boil.

To make meatless cutlets juicy and tasty, you should:

1. Choose only fresh products;
2. In order for the minced meat not to fall apart, you should knead it longer or increase the amount of eggs and flour;
3. To make the dish healthy, it should be cooked in a double boiler or fried in water instead of oil;
4. A delicious juicy sauce made from sour cream or tomato paste will help to diversify the dish;
5. Additionally, cutlets can be stewed, but this should be done carefully so that they do not fall apart in the process.

Cutlets without meat are no less tasty than with the addition of minced meat. You just need to choose the right spices and ingredients. These meatballs are very useful for the intestines and stomach, so they should be eaten during the diet and fasting days.

When, if not now, when all the vegetables are still quite cheap, and seasonal preparations are in abundance, to try new original recipes from vegetables? Have you ever tried, for example, carrot or cabbage patties? Think it's not tasty? In vain! Be sure to try the recipes below and you will be amazed!

Today we offer you a selection of the 10 best, in our opinion, recipes for meatless diet cutlets.

1. Cabbage cutlets

Peel the forks of white cabbage weighing about 1.5 kilograms, cut out the stalk and finely chop (you can use a special grater). In total, you will need a kilogram of shredded cabbage. Pour water into a saucepan, add olive oil - a few spoons, fold the cabbage and simmer for about 20 minutes. Gently pour half a glass of semolina into a saucepan, stirring the cabbage continuously. Put out ten minutes. Remove the pan from heat, add salt, dill, cumin, pepper mixture and leave to cool. Form round cutlets from the mass, fry in oil - on one and on the other side, having previously rolled in breadcrumbs. You can prepare a sauce for this dish: add chopped garlic and chopped parsley to tomato juice.

2. Carrot cutlets

Peel a kilogram of carrots, wash, cut into thin slices. Cover the carrots with water and simmer until soft. After that, beat with a blender until smooth, gently add half a glass of flour, stirring quickly to avoid lumps. Cook for another ten minutes - salt, add pepper, paprika and other seasonings to taste. Finely chop one onion, fry in oil, then add to the carrot mass and leave to cool. Form round patties, roll in breadcrumbs, then fry in oil. You can prepare the following sauce for cutlets: mix honey with mustard in a 3: 1 ratio, add crushed walnuts.

3. Buckwheat cutlets with mushrooms

Boil a glass of buckwheat without salt, cool. Fry 300 grams of mushrooms, along with chopped onion and one grated carrot. Pour 100 grams of bread (preferably rye) with water. In a blender, mix buckwheat, mushrooms with vegetables, bread, salt, garlic, parsley, pepper, any seasonings that you use for minced meat. Form cutlets from the resulting mass, roll in breadcrumbs, then fry in oil. Serve with lean sauce: wheat flour (50 grams), diluted with water, then fry in a skillet, add salt, a little lemon juice and nutmeg.

4. Bean cutlets

Boil the beans. Boil one potato and one carrot, cool, peel. Chop one onion and fry. Mix all the ingredients, twist in a meat grinder, salt and pepper. Add chopped garlic. Form cutlets, fry, pre-roll in breadcrumbs. This dish can be served with the following sauce: stew tomato with Provencal herbs.

5. Pumpkin cutlets

Grate a kilogram of pumpkin. Finely chop two onions and potatoes. Mix vegetables, fry in vegetable oil, then pour in some water and simmer for about 20 minutes. Pour in half a glass of semolina, stir well and simmer for another ten minutes. Cool the vegetable mass, add spices and herbs to taste, form cutlets and fry, roll in breadcrumbs. It is good to serve these cutlets with the following sauce: heat the olive oil together with chopped garlic until the latter dissolves.

6. Cauliflower cutlets

Disassemble a kilogram of cauliflower into inflorescences, rinse, boil them in slightly salted water for no more than six minutes. Throw the inflorescences in a colander, then cool and chop with a knife. Mix the cabbage, two eggs and half a glass of flour. Add salt, herbs, seasonings, pepper, herbs to taste. Spread the resulting minced meat with a spoon in a pan, frying on both sides in vegetable oil. Serve cutlets with any side dish.

7. Oatmeal cutlets

Pour a glass of oatmeal with a glass of water, bring to a boil, add a little oil. Chop three onions and fry. Pass through a meat grinder two processed cheese, fried onion, two cloves of garlic, a glass of crackers, two eggs, pepper, seasonings and salt - to taste. Mix with oatmeal. Form cutlets, fry in oil, dipped in flour.

8. Nut cutlets

Peel 300 grams of walnuts. Soak 350 grams of bread. Boil five potatoes. Peel three onions. Twist in a meat grinder or chop nuts, onions, bread, potatoes, two eggs in a blender. Add salt, garlic, pepper, seasonings to taste. Form cutlets, fry in oil, pre-roll in breadcrumbs.

9. Filled cutlets

Boil 4 potatoes and one carrot. Mix two tablespoons of canned corn and the same amount of green peas. Add chopped greens, half a tomato, chopped into pieces, a clove of finely chopped garlic. Mix everything thoroughly. Peel potatoes and carrots, make mashed potatoes from them (carrots can simply be chopped finely). Mix all ingredients. Mix flour with water, add salt and make a thin dough. Form cutlets from minced vegetables, dip in dough, then roll in breadcrumbs. Fry in a preheated pan.

10. Onion cutlets

Peel and chop five onions (you can use a blender, but not into porridge). Add a can of canned corn, to taste - salt, pepper, seasonings. Pour in a glass of flour and mix the mixture thoroughly. Spoon the cutlets into a frying pan and fry on both sides. Can be served with lean garlic mayonnaise.

Save these amazing recipes for yourself and be sure to share with your friends!

Lean meatless cutlets are always popular for those who are on a diet or, for some reason, do not eat meat. These recipes are especially relevant during fasting, as now, when you want something hearty, tasty and lean. In addition, vegetable cutlets are very useful and cheap, which also cannot be discounted.

These recipes, which will be below, are just a sketch, and you can experiment in accordance with your own imagination and the availability of products at hand.

Potato cutlets with mushrooms

Potato cutlets are a delicious dish, especially if you add mushrooms to them, in particular, champignons.

Ingredients

• Potatoes - 700 g.
• Champignons - 200 g.
• Onion - 150 g.
• Vegetable oil for frying.
• Flour - 2-3 tbsp.
• Bay leaf 1 pc.

How to cook potato cutlets without meat

• Peel the potatoes, salt, boil them and mash them.
• Chop the onion and fry in vegetable oil until golden brown.
• Mix fried onions with mashed potatoes. Chop greens, chop mushrooms and fry.
• Then add it to the puree.
• Add flour and stir everything well to make a thick mass.
• Form cutlets from it, roll in flour or crackers and fry on both sides until golden brown
  

Carrot cutlets without meat

Carrot cutlets are suitable not only for diet food, but also for a regular table. Add an apple to them for taste and they diversify the menu, becoming a light dinner or breakfast.

Ingredients

• Carrots - 5 pcs.
• Apple - 1 pc.
• Semolina - 1/2 cup.
• Flour - 1/2 cup.
• Vegetable oil - 1 tbsp. l.
• Sugar - 2 tsp
• Salt to taste.

Preparation

• Grate peeled carrots and an apple on a coarse grater.
• Transfer to a saucepan, add a third of a glass of water, oil and simmer for 5-10 minutes over low heat.
• Add semolina, sugar, salt and mix well. As a rule, a slightly liquid mass is obtained, so a couple of tablespoons of flour should be added.
• Form the patties, roll them in flour and fry in a hot skillet on both sides until golden brown.
  

Eggplant cutlets with bell peppers

Eggplant cutlets, spicy and unusual in taste, will diversify your lean table.

Ingredients

• Eggplant - 2 pcs.
• Red bell pepper - 1 pc.
• Breadcrumbs - 5 tbsp l.
• Flour - 1 glass.
• Salt to taste.
• Lettuce leaves to taste.
• Vegetable oil - 1 tbsp. l.

How to make eggplant cutlets

• Bake whole eggplants and peppers in the oven. Bake for 20-30 minutes at 200-220 degrees.
• Cool and peel. Remove the seeds and stem from the pepper.
• Chop finely with a knife or in a blender, salt and pepper.
• Put the minced vegetables in a bowl, add flour to thicken.
• Form the patties, roll them in breadcrumbs and fry in vegetable oil on both sides.
• Serve with lettuce leaves.

Lentil cutlets

Lentils are a very useful and valuable product, which, unfortunately, is not very popular with us now. But this is a source of iron, B vitamins and complete vegetable protein.

Ingredients

• Dark lentils - 1 cup
• Breadcrumbs - 4 tbsp. l.
• Onions - 1 pc.
• Carrots - pcs.
• Tomato paste - 1 tbsp l.
• Vegetable oil - 2 tbsp. l.
• Fresh herbs to taste
• Dry thyme - a pinch.
• Salt to taste.
• Pepper to taste.

Making lentil cutlets

• Pour 4 glasses of water over lentils, salt and boil until tender.
• Finely chop the onion, grate the carrots and fry the vegetables in vegetable oil.
• Mash the boiled lentils in mashed potatoes, add breadcrumbs, tomato paste, fried onions with carrots, spices and finely chopped herbs.
• Mix everything thoroughly, make cutlets and fry them on both sides.

Cabbage cutlets with onions

Cabbage cutlets are a classic vegetable dish. Easy to prepare, delicious, and to set off the taste, you need small seasonings: onions, garlic and herbs.

Ingredients

• White cabbage - 1 kg.
• Onions - 1 pc.
• Semolina - ½ cup.
• Breadcrumbs - 100 g
• Flour - ½ cup.
• Garlic - 2-3 cloves.
• Greens to taste.
• Vegetable oil - 50 g.
• Salt to taste.

How to cook cabbage patties

• Wash the head of cabbage, remove damaged leaves and cut the head of cabbage into quarters.
• Place the cabbage in a saucepan, cover with water, salt and cook for about ten minutes.
• Transfer the finished cabbage to a colander so that it cools down and glass excess liquid.
• Pass the peeled onions, garlic and cabbage through a meat grinder.
• Finely chop the greens and add to the vegetable mince.
• Pepper, salt, add semolina and mix well.
• Form patties, roll in breadcrumbs and sauté on both sides in vegetable oil.

Enjoy your meal.