Lenten cabbage patties quickly, simply and usefully enliven not a quick, strict menu. The dish is not limited to one white dish. Saped winter harvest, red, Chinese and colored cabbage representatives are also perfectly combined with cereals, mushrooms and vegetables, which increases the chances to pick up a recipe for every taste and purse.
How to cook lean cutlets from cabbage?
Post cabbage patties can be prepared in many ways. The young white is simply ground, combined with the rest of the ingredients, pan and fried. The old heads are boiled and passed through a meat grinder. All varieties of cabbage are combined with vegetables and cereals, so potatoes, carrots, mushrooms, zucchini, rice are added to cutlets.
- Delicious lean cutlets from cabbage are obtained only from properly prepared vegetables, this refers to cabbage, which is better to grind with a meat grinder or blender.
- If there is only a knife at hand, care should be taken to cut the cabbage with an equally thin long straw.
- In order for lean cabbage cutlets without eggs to retain their shape during frying, flour or mango must be added to the stuffing.
- To fry lean cabbage patties is necessary only on hot oil, if you put them in non-combustible oil, they will become saturated with fat and become inedible.
Lenten patties made from white cabbage
Fresh cutlets from fresh cabbage take a leading position among budget snacks. The availability and cost of a white-headed dish makes the dish financially profitable, and its nutritional qualities are enough to ensure that with a minimum of components the dish turns out very tasty, therefore from the supplements only onions, garlic, butter, flour and semolina will be needed.
Ingredients:
- cabbage - 500 g;
- manga - 60 g;
- water - 2 l;
- salt - 20 g;
- flour - 60 g;
- onion - 1 piece;
- a clove of garlic - 4 pieces;
- fresh greens - 40 g;
- oil - 80 ml;
- bread crumbs - 60 g.
Preparation
- Cook the cabbage for 10 minutes.
- Pass through the meat grinder along with onions, herbs and garlic.
- Stir the forcemeat with flour and mango and set aside for 15 minutes.
- Form lean white cabbage cutlets.
- Zapadiruyte them in breadcrumbs and fry until golden in hot oil.
Lenten cutlets from sauerkraut
The recipe for lean cutlets from sauerkraut helps correctly utilize the remains of winter stocks. Sour cabbage has a huge supply of vitamin C, thanks to which it becomes not only a tasty, but useful product. Cutlets from it turn out juicy, tender, with a pleasant sourish shade and are very similar to patties.
Ingredients:
- sauerkraut - 500 g;
- flour - 125 g;
- manga - 125 g;
- onion - 1 piece;
- soda - 5 g;
- oil - 100 ml.
Preparation
- Kvasshenuyu cabbage wring out, add flour, mango, soda and onions.
- Insist minced meat for 5 minutes.
- Form lean sauerkraut cutlets.
- Fry them until crisp and cook under a lid for a few minutes.
Sauces from cauliflower
Lenten cutlets from broccoli and cauliflower are an excellent option for combining two healthy vegetables. Cauliflower is low-calorie, and the content of vitamins exceeds its relatives. She is not inferior to the queen of the cabbage world - broccoli. They appetizingly look together, juicy and match the cooking time, which takes about half an hour.
Ingredients:
- broccoli - 300 g;
- cauliflower - 300 g;
- onion - 2 pieces;
- flour - 200 g;
- oil - 120 ml.
Preparation
- Boil broccoli and cauliflower in boiling water for 15 minutes.
- Fry the onions.
- Both types of cabbage finely chop, combine with onions and form cutlets.
- Strain them in flour.
- Roast lean cabbage patties until rouge.
Lenten cutlets from red cabbage
Lenten cabbage patties are a recipe that introduces gastronomy from different countries. We are talking about red cabbage, which is rarely used for cooking cutlets in our latitudes, but it is very much in demand in Indian cuisine. In this version it is combined with spices and traditional onions and potatoes, which makes the dish more familiar to the Slavs.
Ingredients:
- boiled potatoes - 4 pcs .;
- red cabbage - 250 g;
- green onions - 40 g;
- ground coriander - 2 g;
- cumin - 2 g;
- oil - 60 ml;
- red onions - 1 pc .;
- lime juice - 10 ml.
Preparation
- All the ingredients, grind, season and form 10 cutlets.
- Fry for a minute on each side.
Poster cutlets from Chinese cabbage
Preparation of lean cutlets from cabbage includes the use of all varieties. Peking cabbage deserves special attention. It does not lose its freshness during the winter and spring, and is widely represented on store shelves. Its tender leaves do not need to be pretreated, so cutlets preserve the whole set of vitamins.
Ingredients :
- Peking cabbage - 200 g;
- potatoes - 1 pc .;
- carrots - 1 piece;
- flour - 150 g;
- oil - 40 ml;
- seasoning to taste.
Preparation
- Cut the cabbage in a blender.
- Potatoes and carrots grate.
- Finely chop the onions.
- Combine everything together, season and mix with 80 g of flour.
- Strain the cutlets in the remaining flour and fry.
Lenten cabbage with a manga - recipe
Lenten cabbage with a manga are always obtained. These are the properties of semolina, which, in combination with minced meat, makes it stable and does not allow the components to crumble. It gives the stuffing a density, practically dissolving in it, and keeping the cutlets tender. Especially, it feels good, if it is stoked with vegetables, like porridge for 5 minutes.
Ingredients:
- cabbage - 850 g;
- onion - 1 piece;
- carrots - 1 piece;
- manga - 125 g;
- crackers - 70 g;
- oil - 60 ml;
- water 250 ml.
Preparation
- All vegetables thinly chop and cook in water for 20 minutes.
- Put in the mango and simmer for 5 minutes.
- Cool, form cutlets, roll them in breadcrumbs and fry.
Lenten cutlets from cabbage and potatoes - recipe
Lenten cutlets from cabbage and potatoes are one of the most popular combinations. Often they are cooked in the form of pancakes, just frying the pan in a frying pan. But especially tender, airy and crispy, cutlets are made from boiled vegetables. They are good hot and cold, do not burden the stomach and will perfectly suit as a light supper.
Ingredients:
- cabbage - 300 g;
- potatoes - 4 pcs .;
- a clove of garlic - 3 pieces;
- oil - 100 ml;
- green onions - 40 g;
- water 80 ml;
- flour - 60 g.
Preparation
- Stew the cabbage for 10 minutes and chop it in a blender.
- Boil the potatoes and chop.
- Combine everything together, add 40 ml of oil.
- Strain the cutlets in flour and fry for 2 minutes on each side.
Lenten cabbage with oatmeal
Poster cutlets from cabbage with oatmeal - have become a symbol of healthy eating. In this combination, oat flakes act as a nutritious and useful ingredient that adds mincemeat to the stuffing and binds it. Flakes become viscous, not allowing the mass to crumble, and help to ensure crunchy crust and give a nutty taste, making cutlets much more colorful.
Ingredients:
- cabbage - 350 g;
- oat flakes - 50 g;
- water - 1.5 liters;
- salt - 20 g;
- bread crumbs - 50 g;
- a clove of garlic - 2 pieces;
- oil - 60 ml;
- fresh herbs - 20 g.
Preparation
- Boil the cabbage in 20 minutes.
- Purify, add garlic, greens and oatmeal.
- Pan the cutlets in breadcrumbs and fry in a pan.
Poster cutlets from cabbage with mushrooms
Lenten cabbage with mushrooms is a worthy alternative to a meat dish. This is not to be doubted - mushrooms contain protein, fully replacing meat, have a texture that makes minced meat juicier, and have a wonderful aroma. The only thing is: both components are a bit stale, so you should work on the taste by extinguishing them in soy sauce.
Ingredients:
- cabbage - 450 g;
- champignons - 350 g;
- onion - 1 piece;
- manga - 60 g;
- starch - 10 g;
- soy sauce - 40 ml;
- water 120 ml;
- bread crumbs - 80 g;
- oil - 60 ml.
Preparation
- Fry the chopped vegetables.
- Cover and simmer for 15 minutes.
- Add water, soy sauce, starch and simmer for 5 minutes.
- Form the patties, pan and fry.
Lenten cabbage with rice - recipe
Poster cutlets from cabbage and rice are suitable for a strong half menu. Do not forget that many men also fast and need a hearty and tasty dish. Such are the cutlets, representing a tender combination of silky rice with cabbage stewed in pasta. The result to taste is very similar to cabbage rolls.
Ingredients :
- cabbage - 400 g;
- rice - 120 g;
- water - 300 ml;
- oil - 80 ml;
- tomato paste - 20 g;
- greenery - 10 g;
- bread crumbs - 60 g.
Preparation
- Cook the rice.
- Cabbage roll in a blender and cook together with pasta and spices for 10 minutes.
- Connect both components.
- Strain the cutlets in breadcrumbs and fry.
Lenten cabbage in the oven - recipe
Lent cabbage patties in the oven require skill in cooking, because in the baking process they should become rosy and do not dry out. For this, the cabbage is ground in a blender and stewed in its own juice for 8 hours. Form cutlets, bread them in breadcrumbs and bake for a short time at high temperature until a crust is obtained.
Ingredients:
- cabbage - 1,2 kg;
- salt - 20 g;
- water 125 ml;
- bread crumbs - 90 g;
- flour - 60 g;
- oil - 120 ml.
Preparation
- Cut the cabbage in a blender.
- Salt, add water and cook for 8 hours.
- Cool, pour in flour and cake.
- Bread in breadcrumbs and bake at 200 degrees for 7 minutes on each side.