No matter what kind of cabbage you use for cooking meatballs, the result will always please you.
Cutlets are not only tasty, but also incredibly juicy.
In addition, cabbage is also very useful: it strengthens the immune system and lowers cholesterol.
Lean cabbage cutlets - the basic principles of cooking
Having cabbage, a minimum set of vegetables and other ingredients, you can cook delicious lean cabbage.
Cabbage for cutlets is used both raw and after heat treatment. Minced cabbage, such as Peking and broccoli, is prepared from raw vegetables, as after heat treatment it will turn into porridge. It is better to boil old cabbage first.
To make the patties also nutritious, they add boiled rice, millet or boiled legumes.
In minced cabbage add semolina or loaf soaked in milk. Stuff the minced meat well, of course, salt it and season it with spices. For flavor, you can add dried or fresh herbs and garlic.
From the resulting mass, oblong cutlets are made and fried in hot oil. If you want a low-calorie meal, bake the patties in the oven.
Recipe 1. Lean cabbage with broccoli
Ingredients
400 g of broccoli inflorescences without a thick stem;
spice;
50 g breadcrumbs;
60 ml of vegetable oil;
5 potatoes;
40 g of flour.
Cooking method
1. Peel and boil the potato until soft. Drain the broth and cool the vegetable.
2. Disassemble broccoli into small inflorescences and fry them in vegetable oil until tender.
3. Put the boiled potatoes, fried broccoli in the blender's container and beat everything to a puree state. Add flour to this mixture and season everything with spices. Knead well.
4. Pour the breadcrumbs into a bowl. With wet hands, take a little cabbage mass and form round cutlets from it. Bread them in breadcrumbs.
5. Put the patties in a frying pan with hot oil and fry on both sides to a delicious crust. Serve the patties with sour cream or ketchup.
Recipe 2. Lean cabbage cutlets from Brussels sprouts
Ingredients
560 g of potatoes;
300 g canned tomatoes;
200 g Brussels sprouts;
oregano;
two cloves of garlic;
salt;
red onion head;
ground black pepper;
30 ml of olive oil;
bread crumbs;
butter.
Cooking method
1. Peeled potatoes and Brussels sprouts boil until cooked over medium heat. Mash potato tubers and cabbage with a crush to a state of mashed potatoes separately.
2. Mix the vegetables in a deep bowl, add a little flour, salt and pepper. Knead the minced meat well until smooth.
3. Hands with flour and form small balls from minced meat. Bread them in breadcrumbs, put on a cutting board and refrigerate.
4. Peel and chop onion and garlic. In a small saucepan, sauté the vegetables in olive oil until light brown. Then add canned tomatoes and season with salt, oregano and pepper. Bring to a boil and cook for five minutes.
5. Remove the cutlets from the refrigerator and fry them on both sides until golden brown in butter. Transfer ready-made cutlets to a wide dish. Pour them in warm sauce before serving.
Recipe 3. Lean cabbage cutlets from sauerkraut with mushrooms
Ingredients
two glasses of boiled pearl barley;
table salt;
a glass of fried mushrooms;
black pepper;
a glass of sauerkraut;
flour;
bulb;
30 g of corn starch;
carrot;
50 ml of sunflower oil.
Cooking method
1. Peel the onion and carrot. Chop the onion finely. Coarsely grate the carrots. Sauté the vegetables in hot oil until golden.
2. Now add the pre-fried mushrooms to the vegetables, mix and fry everything together for just a minute. Free up space in the center and put sauerkraut in it, squeezing it well. Fry everything together for a couple of minutes. Then pour two tablespoons of boiling water, twist the fire and simmer, cover, for about 20 minutes. Pepper, salt and turn off the heat. Cool the vegetables completely.
3. Put boiled pearl barley in a blender bowl and add a fry of vegetables and mushrooms. Grind everything in a pulsating mode, but not until mashed.
4. Add the starch to the minced meat and knead well. Form round cutlets with wet hands and breaded them in flour. Fry the patties in vegetable oil until golden brown. Put the prepared patties on a plate covered with a napkin to get rid of excess fat. Serve cutlets with fresh vegetables and tomato sauce.
Recipe 4. Lean cabbage
Ingredients
a small head of Beijing cabbage;
flour;
large carrot;
kitchen salt;
two onions;
five boiled potatoes;
coriander;
fresh tomato;
dried basil;
100 ml of sunflower oil;
black pepper;
a bunch of parsley.
Cooking method
1. Peel and boil the potatoes until soft. Drain the broth and completely cool the vegetable. Peel and grate the carrots. Chopped peeled onions finely. Wash Beijing cabbage, cut the stalk and take the head out into separate leaves.
2. Boil water in a saucepan, lightly salt it, and blanch leaves of Chinese cabbage in boiling water for two minutes. Then fold it into a colander and rinse under a stream of cold water. Leave the cabbage in a colander to let the glass water.
3. Grate warm potatoes. Heat oil in a pan. Put onion in it and fry until transparent. Then add the carrot chips and fry for another five minutes. Add chopped tomato to vegetables, mix and simmer another three minutes.
4. Finely chop the boiled cabbage. Put it in a deep dish, add boiled potatoes, finely chopped greens and vegetable frying to it. Stir, add a little flour, salt and season with spices. Knead the minced meat thoroughly with a spoon. It should be a viscous mass.
5. Pour flour onto the board. With wet hands, take some vegetable mass and make an oval cutlet out of it. Roll in flour. Thus, form the patties until the stuffing is over.
6. Fry the cutlets in vegetable oil until golden brown on both sides. Serve meatballs with sour cream and garlic sauce.
Recipe 5. Lean cabbage with bread
Ingredients
500 g of white cabbage;
90 ml of sunflower oil;
bulb;
black pepper;
200 g of white loaf;
salt;
100 ml of hot water;
80 g of flour.
Cooking method
1. Finely chop the cabbage and chop it in a blender into minced meat. If you are using older cabbage, pour boiling water over it and boil for two minutes. Then throw it in a colander and cool.
2. Cut the loaf into small pieces and fill the bread with hot water. Cool and grind in a blender.
3. Peel the onion and chop it finely. Sauté the onions in hot sunflower oil until golden brown and cool.
4. Combine the cabbage with the loaf and onion fry. Season with salt and pepper. Add flour to the minced meat and mix until a viscous cabbage mass is obtained.
5. Blind with wet hands from the mass of oval cutlets, roll them in flour and fry until golden in vegetable oil. Serve meatballs with lean mayonnaise.
Recipe 6. Lean cabbage with millet
Ingredients
200 g of millet;
vegetable oil;
drinking water;
breadcrumbs;
a small pod of bell pepper;
ground black pepper;
150 g of white cabbage;
salt;
large onion;
greens for decoration.
Cooking method
1. Boil millet until cooked, following the instructions on the packaging, and cool completely.
2. Peel the onion, cut the stem on the pepper and peel the seeds. Chop the cabbage into pieces. Pass all vegetables through a meat grinder. Squeeze the minced vegetables and drain the liquid.
3. Chilled millet mix with minced meat, salt and pepper. Mix well.
4. Make cutlets from the resulting mass, pressing lightly to make them tight. Bread in breadcrumbs each and put in a frying pan with heated vegetable oil. Fry the patties on both sides until golden brown. Then cover and simmer for about five minutes. Garnish with greens before serving.
Recipe 7. Lean cabbage cutlets from cauliflower
Ingredients
half a glass of oatmeal;
sunflower oil;
half a kilogram of cauliflower;
allspice;
two onions;
half a glass of breadcrumbs;
60 g of wheat flour.
Cooking method
1. Disassemble the cauliflower for inflorescences and boil it in slightly salted water for five minutes. Drain the water and cool the vegetable slightly.
2. Pour oatmeal into a deep plate and pour them with boiling water, mix and leave them for ten minutes.
3. Chop peeled onions finely. Chop the cauliflower as well.
4. In a deep bowl, mix chopped cabbage with onions. Add oatmeal, flour, pepper and salt. Mix everything well. If necessary, add more flour.
5. Form oval cutlets with wet hands and roll them in breadcrumbs. Fry the patties in hot oil to a delicious crust.
Recipe 8. Lean cabbage with lentils
Ingredients
200 g lentils;
breadcrumbs;
two small carrots;
black pepper;
two onions;
salt;
sunflower oil;
100 g of white cabbage;
100 g of flour.
Cooking method
1. Boil lentils until soft, following the recommendations on the packaging.
2. Chopped peeled onions into cubes. Peel and grate the carrots. Put the onions in a pan with heated oil and fry them until transparent. Then add the grated carrots and continue to fry until the latter is soft.
3. Now add the chopped cabbage, salt, pepper and simmer until soft.
4. Add the fried vegetables to the lentils and chop everything to a puree condition with a submersible blender. Add a spoonful of butter, flour and knead well.
5. Form oval cutlets from the resulting mass, breaded them in breadcrumbs and fry until golden brown on both sides. Serve the patties with vegetable salad.
Lean cabbage cutlets - tips and tricks
If you doubt that the cutlets will not fall apart when frying, add flour to the minced meat.
Old cabbage is best pre-boiled.
Cutlets can be served with ketchup, tomato sauce or lean mayonnaise.
For the preparation of minced broccoli, do not use hard stalks.
Serve porridge or stewed vegetables as a side dish.
