Cabbage cutlets serve not only as an excellent recipe before the last days before salaries, but also with a simple and tasty dish, even when the refrigerator breaks down from the number of meals. You can cook such cutlets with absolutely any additives, for example, with rice, potatoes, zucchini or manga. We decided to devote this article to how to make cutlets from cabbage and what they are.
Cutlets from cabbage with a manga
Ingredients:
- white cabbage - 700 g;
- vegetable oil - 1/4 tbsp. + oil for frying;
- broth - 120 ml;
- semolina - 1 item;
- eggs - 2 pieces;
- milk - 500 ml;
- salt, pepper - to taste;
- breadcrumbs.
Preparation
Cabbage and shred, after removing the hard stalks in the center. In the saucepan pour broth and milk, slightly salted, pour oil and cook in the resulting liquid cabbage until it becomes soft. As soon as the leaves of the cabbage softened, fall asleep manna croup in the pan and cook it until swelling (10-15 minutes). In the received dense weight we drive in eggs, we add to taste salt and pepper. From the cabbage-manna mixture we form cutlets and crumble them in breadcrumbs . Fry the cutlets from white cabbage on both sides to a golden color.
Chicken cutlets with cabbage
To add leaves of cabbage to chicken cutlets at first began to increase the volume of the prepared dish, but apart from the necessary mass the cutlets acquired unprecedented softness, tenderness and juiciness.
Ingredients:
- chicken mince - 500 g;
- cabbage - 500 g;
- egg - 1 piece;
- onions - 1 pc .;
- salt, pepper - to taste;
- breadcrumbs;
- oil for frying.
Preparation
The cabbage is washed, the leaves are cut into large quantities and boiled in salted water for 10-15 minutes, until soft. We pass cabbage through a meat grinder, or whisk in a blender together with chicken and onion rings. In the ready stuffing we drive the egg. If the mass turned out too liquid - add a spoonful of other biscuits, or flour. With wet hands, we form cutlets and crumble them in breadcrumbs. Fry the cutlets from cabbage and minced meat until cooked and ruddy on both sides.
Cutlets from rice, cabbage and zucchini
Ingredients:
- white cabbage - 500 g;
- rice - 2/3 items;
- zucchini - 2 pcs .;
- tomato paste - 1 tbsp. a spoon;
- egg - 1 piece;
- salt, pepper - to taste;
- breadcrumbs;
- vegetable oil - for frying.
Preparation
Cut cabbage with a blender and stew for 7-10 minutes with tomato paste, not forgetting to season. To the stewed cabbage, add crushed similarly zucchini and continue cooking until both vegetables are soft.
While cabbage with zucchini stew, rice is deliberately boiled to stickiness and mixed with egg and stewed vegetables. We form from the ready-made mass of the cutlet and fry them in breadcrumbs until golden brown.
Cutlets from cabbage and potatoes with smoked salmon
Ingredients:
- potatoes - 1,5 kg;
- butter - 6 tbsp. spoons;
- cream - 1/2 tbsp .;
- milk - half a century;
- salt, pepper - to taste;
- white cabbage - 500 g;
- egg - 1 piece;
- flour - 1 item;
- vegetable oil - for frying;
- smoked salmon and sour cream for serving.
Preparation
Potatoes are cleaned and boiled in salted water. We rub potatoes with butter and cream, season with salt and pepper. Cabbage is boiled until soft and beaten with a blender, adding an egg.
Mix the potatoes with cabbage and leave the mass in the refrigerator for 1-2 hours.
Before cooking, mix the flour with salt and pepper and spread the mixture on a plate. With wet hands, form cutlets from cabbage-potato paste. Fry the cutlets on both sides until golden brown. Before serving for each cutlet, put a little sour cream and a slice of smoked salmon on top.