We will not claim that lean cabbage cutlets will successfully replace beef or chicken cutlets; after all, meat is not a vegetable, and its taste is completely different. But if you approach the matter with soul and imagination, you will end up with a dish that eaters will immediately sweep off their plates. If you are fasting, watching your figure, or simply a fan of tasty and healthy food, be sure to study the selection of recipes for lean cabbage cutlets with photos and video instructions below. You will find a lot of interesting things for yourself!

Cabbage white pleasure

Most housewives are sure that without eggs, vegetable cutlets cannot be made - no matter how hard you try, they will crumble right in the frying pan. Let's reveal a terrible secret! Experienced cooks can easily do without this “small” additive, replacing it with permitted products: flour, starch, cereals... For example, as in the recipe for lean cabbage cutlets with semolina.

For it you need:

• 0.5 kg of white cabbage;
• 1 onion;
• 30 g flour;
• 30 g semolina;
• garlic (1-2 cloves);
• greens - dill, basil or other herbs to your taste;
• breadcrumbs;
• vegetable oil;
• pepper;
• salt.

Who would have thought that cabbage could be so delicious?

Preparation.

1. If there are leaves with spots on the head of cabbage, remove them and cut out the stalk. Cut the head of cabbage into pieces (so that it is convenient to put them in a meat grinder), put them in a saucepan with water, add salt, bring to a boil and cook for another 8-10 minutes. Remove from heat and let cool.
2. Peel the onion and cut it smaller.
3. Also chop the garlic cloves, crush them with the flat side of a knife or pass them through a press.
4. Chop the greens.
5. Now your task is to chop the cabbage as finely as possible. You can do this with a knife, use a meat grinder or blender - as you wish.
6. Season the resulting “minced meat” with herbs, onions and garlic.
7. Thicken it by adding flour and cereal.
8. Knead the mixture until completely homogeneous, form it into not too thick cutlets (the middle should be well baked), roll each in a saucer with breadcrumbs and fry in an oiled frying pan for 5-6 minutes on both sides.

Number of servings: 5-6.

Cooking time: 40 minutes.

It will be easier to make cutlets if you use your hands soaked in water. But minced meat doesn’t need extra juice at all; if there is too much liquid, the vegetables should be slightly squeezed.

Video: How to cook cabbage cutlets

For novice cooks and those who prefer to learn the culinary arts by observing the work of specialists, we suggest that you study in more detail the recipe for lean cabbage cutlets from the channel “In the Hot, Hot”:

Cabbage and carrots

Two vegetables mean twice as many vitamins and fiber, double the satiety of the finished cutlets and new flavor notes in a familiar dish. And if colorful carrots are cabbage’s partner in this duet, the visual component of your lunch will also benefit. By the way, an important detail for appetite!

You will need:

• 0.5 kg of white cabbage;
• 0.5 kg carrots;
• 1 onion;
• 100 g semolina;
• 5 g sugar;
• refined vegetable oil;
• 100 ml water;
• breadcrumbs;
• pepper;
• salt.

The appearance of the food is important

Preparation.

1. Remove the rotten leaves from the cabbage and chop the head of cabbage (except for the stalk).
2. Grate the washed and peeled carrots.
3. Chop the onion as you please, the main thing is not too large.
4. Combine the vegetables in one pan, add a good pinch of salt and shade the taste of the future culinary masterpiece with a spoon of sugar, and then knead the vitamin “minced meat” with your hands.
5. Add water to the vegetables and place the pan over high heat.
6. As soon as the water boils, pour 1 tbsp into it. l. oil, reduce the heat by half and simmer the motley crumble under the lid for about half an hour. Don't forget to stir the contents of the pan!
7. Add pepper (other spices are also possible), gradually stir in the semolina and leave the saucepan on the stove for another quarter of an hour.
8. Let the carrot-cabbage mixture cool slightly, form it into neat cutlets, bread them in breadcrumbs and fry in a frying pan with a spoon of vegetable oil. Each side should take you an average of 5 minutes.

Number of servings: 10-11.

Cooking time: 80 minutes.

If the cutlets are too large and you are afraid that they are not baked, pour 100 ml of water into the frying pan, cover it with a lid and let the dish steam for another 10 minutes.

Video: Lenten delicacy made from two vegetables

Demonstration performance from craftswoman Natasha Parkhomenko: simple, clear, visual.

Cutlets in the oven

How to cook lean cabbage cutlets if you don’t have semolina on hand? Replace it with starch, corn flour, oatmeal or rice flakes crushed in a coffee grinder, or boiled potatoes and minced through a meat grinder. All this will give the minced vegetables the necessary “stickiness”. Also, try baking the treat in the oven for a change! The dish will turn out much healthier than in a frying pan.

You will need:

• 200 g white cabbage;
• 4 medium-sized potatoes;
• 1 carrot;
• 1 onion;
• 4 cloves of garlic (you can take less, not everyone likes spiciness in their dishes);
• dill;
• 1 tbsp. l. vegetable oil;
• 100 ml water;
• breadcrumbs;
• salt.

Baked vegetables are twice as healthy

Preparation.

1. Free the cabbage from stale leaves and stalks, and then finely chop.
2. Coarsely grate the potatoes and carrots.
3. Peel the onion and garlic and chop.
4. Chop the dill.
5. Combine the vegetables in one bowl, add salt and mix well.
6. Cover a baking sheet with foil. Form cutlets from the resulting vegetable mixture, place them on a baking sheet and then pour in half a glass of water and oil so that the food does not turn out too dry.
7. Bake lean cabbage cutlets in the oven preheated to 180 degrees for 1 hour.

Number of servings: 8-9.

Cooking time: 80 minutes.

Video: Baked vegetable cutlets

Master class from a connoisseur of appetizing and healthy food, and also a big fan of cooking, Alexey Pizhin:

Vitamin bonus from cauliflower

The light did not fall like a wedge on the white “lady,” and Lent lasts a long time. You have plenty of time to learn a couple more culinary tricks. For example, figure out how to make lean cabbage cutlets from the curly and colored relative of the regular head of cabbage.

You will need:

• 250 g cauliflower;
• 1 onion;
• 50 g oatmeal;
• 1 tbsp. l. flour;
• 1 tbsp. l. lemon juice;
• 100 g breadcrumbs;
• 30 ml vegetable oil;
• spices of your choice;
• salt.

There is no vegetable from which cutlets cannot be made

Preparation.

1. Cut the cabbage into large pieces. Place in a saucepan, add water, salt and acidify with lemon juice (you can add a slice of lemon to the cabbage). Bring to a boil, reduce heat and simmer for another 5 minutes.
2. Steam the flakes with boiling water and let it brew under the lid for 10–12 minutes.
3. Cut the onion into smaller pieces, combine with the flakes and drained in a colander and then chopped cauliflower. (Some people advise pre-frying the inflorescences in vegetable oil with garlic to give the finished dish a “spirituality” and additional flavor notes.)
4. Mix flour with salt and spices, and then add it to the assorted vegetables. Stir.
5. Form flat cutlets from the resulting mixture, bread them in breadcrumbs and place in a greased frying pan. It will take you a maximum of 2-3 minutes to fry them on each side.

If you like the idea of ​​“green cutlets”, go through the whole family “in a hundred clothes without fasteners” - prepare soft broccoli or Brussels sprouts according to the same principle. It will be interesting!

Number of servings: 5-6.

Cooking time: 40 minutes.

Video: Lenten cauliflower treat

You can see how cabbage magically transforms into the most tender vegetarian cutlets by watching the video from Sergey Pokanevich:

Even when Lent is behind you, don’t rush to say goodbye to vegetable cutlets. Firstly, they will perfectly cope with the role of a juicy side dish, and secondly, on occasion they will serve as a low-calorie light dinner. And thirdly, the taste of vegetables can be supplemented with sour cream, cheese or offal and you will get a completely new dish. Don't stop there, look for new recipes and tastes, because real cooking is pure creativity.

On the eve of Lent, do not deny yourself your favorite dishes. Recipes for making vegetable cutlets are very useful for those who follow the fast. Do you want cutlets? Get ready! Today there are a lot of recipes for such dishes and for every taste. And don’t think that the Lenten table is boring and tasteless. On the contrary, it is very diverse, because from vegetables it is possible to prepare delicious cutlets that are not a bit inferior to meat dishes.

Lenten beet cutlets

Please your loved ones during Lent! Fry beet cutlets that don't contain a drop of meat!

Components:

• Semolina - one tablespoon
• Beets - 200 gr.
• Lenten butter
• Breading

Boil beets

Peel and grind in a meat grinder.

Add vegetable oil and semolina

Mix all.

Place on the fire to heat until the mixture becomes thick and dense. Then cool it and stick on the cutlets.

Dip each cutlet in breadcrumbs

Fry in vegetable oil until cooked.

Semolina cutlets with milk and raisins

With this dish we plunge into childhood memories. I remember that we ate these cutlets in kindergarten with jelly! Today I wanted to plunge into childhood and cook semolina cutlets myself and treat my children!

Components:

• Milk - 200 ml
• Water - 100 ml
• Sugar - one tbsp. l. (taste)
• Salt - a pinch
• Semolina - three tbsp.
• Eggs - one piece.
• Dark raisins - 15 gr.
• Tangerine zest - 2 gr.
• Vanilla - 1 gr.
• Breadcrumbs
• Butter - 1 tbsp. l.

You need to cook ordinary semolina porridge.

Cook until it thickens

It needs to be very, very thick.

Add vanillin, raisins, tangerine zest

Now mix the egg and flour well. This can be done using a mixer

A homogeneous mass will come out

With wet hands we make cutlets

Cover in breadcrumbs

Grease a frying pan with butter

Fry the cutlets over low heat

Cover the pan with a lid

Fry until browned

Possibly served with jam - it’s very tasty.

The children liked the cutlets, today in kindergarten they don’t make cutlets like that. To make them more dietary, you can dip them in coconut flakes and bake them in the oven. Try it!

Carrot-apple cutlets

Such cutlets are one of the healthiest, low-calorie, gentle dishes; they are also included in the diet for children and meet the requirements of various therapeutic diets.

Components:

• Half a glass of milk
• Sunflower oil
• Six carrots
• Three apples
• Semolina two tablespoons
• Sugar, salt
• One egg
• Flour to taste

Milk needs to be heated

Grate the carrots on a small grater

Simmer with milk for five minutes

Grate the apples. Add to carrots.

Add semolina, salt, sugar.

Stir and simmer for another five minutes

Cool and add egg

Mix everything thoroughly and make cutlets

Cover in flour

Fry for three minutes on all sides

Serve with sour cream

Onion cutlets with semolina and eggs

We love onion cutlets very much - they are simple, very appetizing and budget-friendly!
I often make them when guests arrive and for my family for dinner. They are similar to meatballs. The cutlets come out delicious and crispy. And I also adore them for their pleasant sweet taste. If you have never tried onion cutlets with semolina, it’s time to correct this mistake!

Components:

• Onion - three hundred grams
• Semolina - two tablespoons
• Flour - two tablespoons
• Tomato paste - three tablespoons
• Chicken egg - two pieces
• Salt and black pepper - according to your taste
• Vegetable oil

We clean the onion and chop it, maybe use a chopper. Add salt, ground black pepper and sweet paprika powder.

Separate two tablespoons of chopped onion, and put the rest into a deep container.

Add eggs and mix.

Add salt and season with spices, add flour, semolina

Mix thoroughly and set aside for fifteen minutes.

Fry the remaining onion in a frying pan until transparent.

Add tomato paste and pour in half a glass of vodka, mix

It is possible to use tomato juice (2 cups), but it should be boiled until it thickens.

When we add some salt to the boil, add a little sugar (half a tsp), vinegar (1 tbsp) and season with spices

If you like, you can add garlic.

Heat the vegetable oil and spoon the onion mixture into the frying pan.

Fry on each side until the crust is golden.

You can eat them like regular cutlets, but they taste much better when they are stewed in sauce

Simmer over low heat for five minutes, after boiling.

You can simmer in the microwave: high mode - two minutes, medium - three.

Pea cutlets with garlic

For gourmets! A very easy recipe for the most tender cutlets! Pairs very well with a vegetable side dish.

Components:

• One carrot
• one onion
• peas 200 gr
• sunflower oil three tbsp
• two cloves of garlic
• ginger to taste
• black pepper to taste
• dill to taste
• salt to taste
• flour 50 gr
• in 0.5

Leave yellow dried peas in water overnight. In the morning, you need to drain the water and grind the peas in a meat grinder.

Chop the onion and carrot, fry in sunflower oil and also through a meat grinder.

Grind the garlic with salt and dry spices and mix.

The resulting mass should stand for about thirty minutes.

Then we make cutlets and fry on all sides in vegetable oil, as usual.

They are good to bake in the oven.

Carrot cutlets with vegetable and lean semolina

Carrots go well with various vegetables and some fruits - you can combine them with cabbage to create carrot cutlets with cabbage. Carrots go well and unusually with pears, raisins or dried apricots, but in this version it’s healthier to bake them.

Components:

• Two large carrots
• two apples
• two tablespoons of semolina
• one teaspoon of sugar
• salt according to your taste
• one teaspoon of cinnamon
• vegetable oil for frying
• flour or breadcrumbs for breading

I Wash and peel the blocks and carrots. Grate carrots onto grater and put in a container.

Add half a glass of water and simmer over low heat until half cooked.

Grate the apples and add them to the carrots. Cook a little more until the apples become soft.

Pour semolina into the resulting paste and add granulated sugar (possibly adding a pinch of salt). Cook for another five minutes, stirring all the time.

Cool the resulting mixture and add ground cinnamon. We make cutlets from it and dip it in breading or flour.

Heat a frying pan with vegetable oil. Fry the carrot cutlets on each side until they become golden brown.

Before serving, it is possible to add honey or jam. If you don’t fast, you can offer it with sour cream.

Vegetable cutlets go very well with sour cream. For lean sauces, it is possible to use mayonnaise without eggs. A dish made purely from carrots or with fruit can be served with honey, jam, ice cream - whatever suits your imagination.

Meatless cutlets “Indian style”

If there are vegetarians among your friends and family, I recommend meatless cutlets. This is a very tasty vegetable dish that is considered one of the worthy of Hindu cuisine. Imagine: the most delicate vegetable filling, covered with a golden brown crust, a unique fragrant aroma and taste - well, who will remain indifferent here?

Components:

• Four potatoes
• One onion
• One carrot
• One tomato
• Two tablespoons canned peas
• Two tablespoons canned corn
• One clove of garlic
• One tablespoon lemon juice
• Two tablespoons of parsley
• Two tablespoons of wheat flour
• Breadcrumbs
• Salt according to taste
• Ground black pepper according to taste
• Vegetable oil

We wash all the vegetables. And then we cook the potatoes and carrots. Add salt according to your taste.

The carrots should be almost ready, and continue to cook the potatoes until done.

Meanwhile, take a bowl and mix peas with corn, not coarsely chopped dill. Chop the tomatoes, garlic and onion into pieces and add to the bowl. We also chop the carrots and add them to these products.

Peel the boiled potatoes and grind them into puree, add a little salt and add spices. Cool.

Cooking cutlets

Mix all the vegetables. Pour flour onto the first plate, add a little water and mix thoroughly until smooth, pour crackers into the second.

Heat a frying pan over low heat and pour in a little vegetable oil.

We make cutlets, then dip them first in the flour mixture, and then in breadcrumbs.

Fry on all sides until golden brown

— Boil potatoes and carrots with their skins on, so they preserve their nutrients and don’t get overcooked.

— Buy ​​small peas and corn.

— These cutlets go well with a light vegetable salad and semi-sweet white wine.

Lenten cabbage cutlets

Cabbage cutlets are a real Lenten dish. They are prepared by those who should be on a diet. The dish is also known among those who fast. And there are also vegetarians.

Components:

• One head of cabbage;
• Two carrots;
• One onion;
• Flour – 3 tbsp. l.;
• Vegetable oil – 4 tbsp. l.;
• Vegetable seasonings – packaging;
• Salt - to taste;
• Breading - a bag.

We remove the top leaves and remove black spots. We cut the cabbage into pieces with a large knife, remove the stalk, put it in boiling water and sauté for ten minutes.

We clean and cut all other vegetables into slices. We take out the cabbage and let it cool a little. Grind all the prepared ingredients in a meat grinder.

Add flour, salt and seasonings. Mix everything thoroughly and form small semi-finished products with your hands.

Heat the butter in a frying pan, coat it in breadcrumbs and fry for about five minutes on each side.

The minced meat can be supplemented with fresh herbs and garlic, but this is only if desired.

All is ready. Be healthy!

Lenten rice cutlets with mushrooms

During fasting days, you don’t have to give up tasty dishes; you can cook excellent mushroom cutlets! This dish is perfect and will bring variety to your everyday table. Nutritious and very fragrant mushroom cutlets will please everyone!

Components:

• Half a kilogram of champignon mushrooms.
• One glass of white rice.
• One onion.
• Flour or breading.
• Lenten oil.
• Salt according to taste.
• Ground black pepper according to taste.
• Pure distilled water liter.

Round-grain rice is perfect for this dish; it cooks well and does not lose its shape. Rinse the rice through a sieve with a stream of cold water. Leave the rice so that excess water comes out and then put it in a container.

We wash the vegetables, dry them, chop them finely, and try to cut slices no larger than one centimeter. Let's sort it out

chopped vegetables on different plates.

Cook the rice, stirring all the time, for forty minutes. We need a viscous porridge. After the porridge is cooked, let it cool.

While the rice is cooling, pour two tablespoons of vegetable oil into the frying pan, add chopped onion and simmer for about three minutes until we see that it has become transparent and browned. Next, add the mushrooms to the onion and simmer everything together for another fifteen minutes until it’s ready.

When the vegetables and rice have cooled, transfer everything into a large container, add salt and ground black pepper according to taste and mix them with a tablespoon so that everything is evenly distributed. Cover and place the minced meat in the refrigerator for twenty minutes until completely cooled and thickened.

When the time is up, we take out the minced meat and start making a cutlet, enveloping it in flour or breadcrumbs.

Fry our cutlets in a frying pan until golden brown on all sides. Place the finished products on a large plate. Great for both dinner and lunch.

These cutlets are best served hot. They can be eaten separately or with a side dish.

The dish can be covered with lean mayonnaise or sauce and sprinkled with chopped dill, parsley, green onions or cilantro.

– To add the most expressive flavor to a lean dish, you can supplement the minced meat with various spices that are suitable for vegetable dishes.

– Instead of rice, it is possible to use wheat cereal.

– It is also possible to supplement the minced meat with chopped herbs or finely chopped garlic.

Cabbage cutlets made from white cabbage without flour

I remember such wonderful cabbage cutlets from my childhood and most likely, your grandmothers also cooked them. Here I want to offer my method of preparing such white cabbage cutlets without flour and semolina, but with oat bran.

Components:

• 1/2 head of white cabbage
• One egg
• One onion little thing
• Garlic one clove
• Oat bran two tablespoons
• Breading
• Salt according to your taste
• Ground black pepper
• Sunflower oil

The first step is to cut half a cabbage head into large pieces and boil it in salted water. Keep an eye on the water so that the cabbage is covered at all times. When it has boiled, place the leaves in a colander and pour out the excess water. Refrigerate.

After the cabbage has cooled, it should be crushed with a blender so that the minced meat is not large.

In the resulting minced meat, add chopped onion and garlic, an egg, oat bran, salt and pepper according to taste. Grind again to obtain a uniform mass.
Add a little breading at the end, so the minced meat will come out dry and will hold its shape more firmly.

Form patties with wet hands. Fry them over low heat for two or three minutes on all sides until browned.

It can be served with a side dish and sour cream. We ended up with a light, appetizing, tasty and healthy dish.
Have a nice lunch!

– You can cook steamed cabbage cutlets.

– It is possible to put fresh or fried onions in the minced meat.

Today I woke up in a good mood and with a wonderful thought: to surprise and pamper my family, and I prepared an unusual dish - delicious lean cabbage cutlets. Lent is underway - and these cabbage and potato cutlets are just a godsend for those who observe it. Lenten cutlets are incredibly tasty, aromatic, crispy. My mouth is watering just from the mere sight of them: golden, beautifully shaped, perfect cutlets with semolina. I will be happy to tell you how to cook cutlets from raw cabbage.

Ingredients:

• white cabbage - 1.5 heads;
• onions - 2 pieces;
• potatoes - 2-3 pieces;
• flour - 130 grams;
• semolina - 3-4 tablespoons;
• salt, pepper - to taste;
• greenery.

Delicious lean cabbage cutlets. Step by step recipe

1. First of all, let's prepare white cabbage: we will need 1.5 heads. Finely chop: you can do this with a knife or a special grater. After shredding the cabbage, there is no need to salt it - and there is no need to mash it either.
2. We take a large saucepan and transfer our cabbage into it. Pour boiling water over it. Add enough boiling water so that the cabbage is completely covered with water. Then close everything with a lid and leave it aside for exactly 1 hour.
3. While our cabbage is standing, we will work on the onions. We will need 2 large onions. Chop the onion into very thin half rings.
4. When 1 hour has passed, we can return to the cabbage: it has already sat down and become soft. But not so soft that you could immediately use it on cutlets.
5. We need to drain the water from the cabbage: for this we will need a colander.
6. Then take a large frying pan. We put it on the stove, pour in sunflower oil and pour our cabbage there. Cover with a lid and fry over medium heat for 20 minutes, stirring occasionally.
7. The next step is to fry the onion: briefly, as soon as it becomes soft, turn off the heat and leave the pan aside.
8. Grate the potatoes using a large grater. We transfer it to a deep frying pan or saucepan, where we will prepare our dish.

Tip: if desired, you can add garlic to the potatoes, finely chopped or crushed through a garlic press - 2-3 cloves will be enough.

1. In the main frying pan, to the potatoes, add our onion and 2-3 pinches of herbs (I took fresh dill, but you can use frozen or dried; as well as any other herbs, to taste).
2. Place the cabbage in the pan with the potatoes and mix thoroughly. While the cabbage is hot, add semolina - use it instead of chicken eggs: it will help glue the minced meat together and help the cutlets find their shape. Now salt it all well and pepper it to taste.
3. Then we add a glass of flour to this mass and mix everything thoroughly. So we have the so-called lean minced meat: you can start frying the cutlets.
4. We form small oval balls with our hands and press them: we get a beautiful oval shape of cutlets.
5. We will fry the cutlets in sunflower oil. Place the frying pan on medium heat and let it heat up. Meanwhile, we will take breadcrumbs and bread the cutlets in them.
6. Now you can safely fry: fry on each side for 2-3 minutes.

So we prepared a miracle of white cabbage cutlets. The cutlets came out very juicy and tasty. Even in appearance they are very appetizing: beautifully shaped, with a golden fried crust. The recipe for these cutlets is not so complicated: everything is prepared quite quickly and simply. A wonderful dish for those who observe Lent: they can be served with any side dish. Recipes for wonderful side dishes can be found on our website “I Love to Cook”.

Hi all. Today we will prepare lean cutlets. There are a lot of recipes for such cutlets and they are all completely different. Today we will prepare lean cabbage cutlets with semolina. Very tasty cabbage cutlets are also very juicy.

What do you need:

• cabbage 1.5 pumps
• 2 pcs large onions
• 2-3 potatoes
• salt, pepper, herbs
• semolina 3-4 tbsp. spoons
• garlic 2-3 cloves
• 130 grams of flour.

How to cook lean cabbage cutlets

First of all, let's prepare the cabbage. The cabbage needs to be finely chopped. This can be done with a knife or a shredder, whichever is more convenient for you. The most important thing is that it is small. The cabbage does not need to be salted or mashed. Take a large saucepan and place the shredded cabbage into it. Pour boiling water over it. The entire cabbage should be immersed in boiling water. Close the lid and forget about it for 1-1.5 hours. We don't put it on fire.

The onion also needs to be cut very finely into half rings.

After an hour, the cabbage became softer, but not so much that it could be made into “minced meat”. Now we need a colander; we will need to drain all the water from the cabbage.

Next, take the largest frying pan you have and pour some sunflower oil into it. And lay out the cabbage. We need to fry it a little. We don’t add salt, we don’t add spices. Close the lid and first put it on high heat, then reduce the heat. And you will have to interfere twice. This will take approximately 15-20 minutes.

Place another frying pan along with the cabbage, pour in a little vegetable oil and add the chopped onion. The onion should not turn golden, it should become soft. As soon as the onion has become soft, turn off the heat so that it does not fry, and put it aside.

Potatoes need to be grated on a coarse grater. The potatoes remain raw; we do not boil or fry them. We send it to the stasis in a large bowl in which we will mix all the ingredients. We also pass the garlic through a garlic press here. Add the cooled onion to the potatoes. The greens can be either fresh or frozen; we also add them here and mix everything well.

We also send stewed cabbage here. But don't send all the cabbage at once. Roughly divide into three parts and lay out one at a time and mix. If you add all the cabbage at once, it will be difficult to mix everything well. When everything is mixed and still hot, take semolina, semolina will be used instead of eggs. Pour out all the semolina until the hot semolina begins to swell a little and the semolina begins to absorb all the moisture that is available. The most important thing is not to overdo it with semolina. It is very difficult to write down the exact quantity, since everyone’s cabbage will be different, some will be drier, some will be more moist. Add it gradually until all the moisture is gone.

Now you need to salt it well. When we chopped cabbage, we did not salt it. Although you can add salt when you fill it with water, it will be saturated with salt and then you will need to salt it less. This can also be done. The only spice we add is pepper. But this is a matter of taste, you can add what you like. Mix everything thoroughly.

Now it's time to taste for salt and pepper. To make sure that the cabbage turned out tasty and the cutlets themselves turned out tasty. Then add flour and mix well.

How to understand that you no longer need to add flour with semolina. Take some so-called “minced meat” and try to make a cutlet out of it. If the cutlet sticks well and holds its shape, then it’s enough.

You can fry cutlets in four ways:
1. Without anything, that is, with pure “minced meat” that we prepared.
2. Dip the cutlets in semolina and fry.
3. Dip in breadcrumbs.
4. Dip in flour.

Cabbage cutlets are fried over low heat. When frying, the cutlets hold their shape very well and do not fall apart, although we did not add eggs. Either way, the cutlets turn out juicy and tasty. You can cook them not only during Lent. They can be prepared any day you want.

These are the juicy and tasty lean cabbage cutlets we made. Bon appetit!

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

Cooking time – 50 minutes.

Number of servings – 10.

Ingredients

To prepare a delicious dish for Lent, you need the following ingredients:

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

How to cook the most delicious lean cabbage cutlets

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

1. First prepare all the products from the list.

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

On a note! The stalk must be cut out.

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

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

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

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

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

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

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

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

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

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