Recipe for cabbage pancakes made from fresh fried cabbage. Cabbage soup recipe. We prepare delicious and healthy dishes. Cabbage cutlets in the oven

Appetizing, hearty cutlets can be prepared not only from meat, but also from minced vegetables. Cabbage cutlets are especially successful. You can choose the most delicious recipe from the options presented below.

The finished dish is crispy, tender and goes well with any meat gravy. For it you will need to use: 450 g of white cabbage, 4 tbsp. semolina and breadcrumbs, 1 onion, 2 tbsp. thick mayonnaise, salt, oil, hot spices.

The cabbage is grated on the largest grater, mixed with salt and selected seasonings.
The onion is finely chopped with a knife and poured into other products.
All that remains is to add mayonnaise and semolina to the mixture. The ingredients are actively mixed with a spoon, after which the minced meat is left for 25 minutes until the semolina swells.
From the resulting mass, small cutlets are formed, each of which is rolled in breadcrumbs on all sides.

If desired, the finished treat can also be stewed in tomato juice after frying.

Cauliflower recipe

You can also make delicious golden brown cutlets from colored vegetables. For this, 1 cabbage fork will be enough. You also need to take: 2 chicken eggs, 2 tbsp. flour, butter, pepper mixture, salt.

A fork of the vegetable is carefully disassembled into inflorescences, after which it is boiled until soft in salted water. It is very important not to overcook the product so that it does not turn into mush.
The finished vegetable is placed in a colander and transferred to a convenient bowl for mixing the minced meat.
By pounding the inflorescences turn into puree. You should not use a blender for this.
Salt and a mixture of peppers are added to the vegetable mass.
Eggs are mixed into the minced meat.
Wheat flour is added last.
The products are thoroughly mixed until smooth.
Thin cauliflower cutlets are formed from the mass and fried in hot fat on both sides.

Before serving the dish, place it on a paper towel.

Cutlets with mushrooms

Mushrooms will make the vegetable dish under discussion more satisfying. In addition to fresh champignons (150 g), you will need to use: 350 g of young cabbage, large onion, 3 tbsp. semolina, 2 eggs, 120 ml milk, a pinch of ground turmeric and red pepper, salt, oil.

The vegetable is first chopped into strips, then cut into small cubes. You need to do the same with onions and mushrooms. By the way, frozen champignons are also quite suitable for this recipe.
The cabbage is transferred to a thick-walled bowl, salted, poured with milk and stewed over the smallest fire under a closed lid.
Mushrooms and onions are fried until the latter is transparent.
Semolina is added to the almost finished cabbage, after which the mixture is left on the fire for another couple of minutes until the cereal swells.
The cooled stewed vegetable is thoroughly mixed with the frying.
All that remains is to add eggs and seasonings to the minced meat.
To ensure that the mass becomes thick enough, after mixing it is put in the cold for half an hour.
The cutlets are fried on both sides in fat or oil.

The dish is served with sour cream sauce with finely chopped herbs.

With added potatoes

This quick and easy treat makes a great side dish substitute. It is filling and tasty. In addition to potatoes (5 pieces), you will need to take: 800 g of fresh cabbage, 2 white onions, 1 egg, 3 garlic cloves, a handful of breadcrumbs, salt, butter.

The vegetable is cut into large pieces, after which it is boiled in salted boiling water, squeezed and crushed using a blender.
Chopped garlic cloves and onions are fried in vegetable oil.
Potatoes with fried vegetables are mashed, salted and peppered if desired.
An egg is added.
Cutlets formed from minced vegetables are fried until golden brown after rolling in breadcrumbs.

The treat is served with garlic sauce based on mayonnaise.

Cabbage cutlets with meat

Vegetable cutlets are loved not only by vegetarians. Especially if you add beef pulp (750 g) to cabbage (550 g). You also need to take: a couple of onions, an egg, 50 g of semolina, salt, pepper, butter.

The cabbage is finely chopped with a sharp knife and poured with boiling water. After cooling, the mass is thoroughly squeezed out.
Onions are passed through a meat grinder along with the meat.
Soaked cabbage, egg, salt, pepper, and semolina are added to the minced meat.
After 15-20 minutes, you can form cutlets and cook them in breadcrumbs.

Before serving, pour melted butter over the dish.

The most delicious recipe with semolina

Semolina is a very common component of vegetable cutlets, as it allows you to make the minced meat thicker and denser.

For this cereal recipe you will need 5 tbsp at once. And also: 650 g of fresh cabbage, 2 onions, a pair of garlic cloves, 2 eggs, 40 g of butter, a bunch of fresh herbs, salt, butter. How to cook cabbage cutlets with semolina is described below.

All cabbage turns into thin straws. You can use a sharp knife or a food processor for this.
The chopped vegetable is cooked in boiling water for 8 minutes until soft. The time may vary depending on the type of cabbage. The main thing is not to overcook the vegetable.
The onion is finely chopped and sautéed in butter. It should turn golden but not burn.
Boiled cabbage is washed with cold water, squeezed out, mixed with fried cabbage, chopped garlic, and chopped herbs.
All that remains is to add semolina, eggs, salt the minced meat and you can form miniature cutlets from it.

Semolina can also be replaced with oatmeal.

Diet cabbage cutlets

Cabbage cutlets are an excellent diet dish. It will help you get rid of extra pounds without suffering from hunger. This treat is prepared from: 450 g of vegetable, 5 tbsp. rolled oats, 1 egg, salt.

The cabbage is thoroughly washed, dried with a paper towel and grated on a grater with the smallest cells. If you choose a special shredder, you will not be able to make the dish tender.
An egg is driven into the vegetable mass, salt and rolled oats are added. The minced meat must be thoroughly kneaded so that it becomes thick and homogeneous.
The cutlets are baked in a well-heated oven on a greased baking sheet. You can cover it with foil.

The dish is served with low-fat salted sour cream.

With minced meat and cheese

Both adults and children like these cutlets. They are an excellent alternative to the usual meat dish and go well with any side dishes. For such cutlets you need to take: 350 g of cabbage, carrots, 150 g of minced meat from any meat, 120 g of hard cheese, 1 egg, 70 ml of full-fat kefir, 180 g of flour, salt, pepper, butter.

The cabbage is grated on a fine grater, and the cheese and carrots are grated on a medium grater.
Prepared vegetables and dairy products are mixed with minced meat.
Kefir is poured into a bowl of food, salt and pepper are added.
All that remains is to add flour and egg to the vegetable mass, and then mix it thoroughly.
The formed cutlets are rolled in flour and fried in oil.

Ready-made cabbage pancakes can also be stewed in sour cream for a couple of minutes.

Recipe from Yulia Vysotskaya

This famous recipe from Yulia Vysotskaya is very popular among modern housewives. It is simple and allows you to prepare a delicious dish. For this we use: 350 g fresh cabbage, 60 g semolina, 1 egg, 1.5 tbsp. vegetable broth, salt, spices, oil.

The cabbage is washed, dried with a paper towel and chopped in a blender.
An egg is beaten into the mixture and semolina is added. The products are thoroughly mixed and left for 12 minutes. During this time, the cereal should swell.
The vegetable oil in the frying pan heats up well, and cutlets formed from minced vegetables are laid out in it. The treat is fried until golden brown on both sides.
Next, broth is poured into the pan (meat can also be used), in which the dish is stewed for another 7-10 minutes.

Cabbage cutlets are served with any sauce based on sour cream or unsweetened yogurt.

Many people know about the benefits of cabbage. In addition, this vegetable is available in our area almost all year round, and its cost is quite low. Today we’ll talk about what to cook from cabbage.

What are cabbages?

How many have heard the word "cabbage"? For sure. Does everyone know that dishes with such a name can be debated endlessly? After all, every housewife is sure that her recipe for cabbage soup is the only correct one, while others are confused about the terms. Soup, pie, cutlets, casserole - all these wonderful and completely diverse dishes are often given the same names...

Or maybe it's even better? And we will prepare cabbage pancakes - very different, unusual and very tasty!

Cabbage pies

Perhaps most often, culinary experts use this word for pies: small ones fried in oil, huge and fluffy baked ones, open and closed, very different, united by only one thing - the filling. Not every cabbage recipe involves the use of fresh cabbage; often the main ingredient is sauerkraut.

Russian pie

To prepare such a dish you will need a minimum of time and the most affordable products. Grind a small head of cabbage (about half a kilo), preferably using a food processor, so that the pieces are thinner. Add a couple of large eggs, 3-4 tablespoons of sour cream and mayonnaise, pepper and salt directly into the cabbage. We will need about a glass of flour for the pie, but we will add it in portions so that the dough turns out like thick sour cream. At the very end, add a pinch of baking powder or slaked soda - then our cabbage soup will be lush. Bake the pie in a preheated oven until golden brown.

Yaroslavl pancake pie

This simple and tasty dish will decorate even a holiday table. Yaroslavl kapustnik is a pie whose recipe involves the use of pancakes and yeast dough. Both can be prepared independently, or you can simply buy them in a store, significantly reducing the cooking time. We will need exactly half a kilo of dough, and 3 pancakes. For this amount you will need a small forkful of fresh cabbage (500 g), 2-3 boiled eggs and a little butter. Divide the dough in half and roll it into layers according to the size of the mold (preferably round). Place a layer of finely chopped cabbage mixed with boiled eggs on the dough and cover with a pancake. Alternate cabbage and egg layers with pancakes, covering the last layer with dough. Pinch the edges and place in a preheated oven. You can prepare pancakes and yeast dough for cabbage soup yourself, according to your favorite recipe.

Cabbage soup

In a five-liter saucepan prepare a rich meat broth. Separately, boil the millet (a glass). Sauté finely chopped onion, carrots, celery in a frying pan - 1 small piece each. Add potatoes (3-4 pieces), millet, stewed vegetables to the broth, let it boil. Add cabbage - pickled, raw or a mixture of both, about 400 grams in total. Cook over low heat, and at the end of cooking add lard, spices, and herbs twisted with garlic.

Cabbage pancakes

Many people like to cook vegetable cutlets from batter. The recipe for cabbage pancakes is very popular among gourmets. What's surprising? Crispy, crispy crust and tender center - a combination loved by absolutely everyone!

When preparing such cabbage soups, you don’t have to adhere to strict proportions of products. The recipe is based on a dough made from finely grated cabbage, eggs, flour or semolina. If desired, you can add a little carrots, herbs, and onions to the pancakes. Approximate amount of ingredients:

cabbage - 500 g;
egg - 2 pcs.;
flour - 5 tbsp. l.;
slaked soda - a pinch.

Cabbage pancakes are fried in hot oil, like regular pancakes. They can be served both hot and chilled. This one can be varied. For example, pour tomato and sour cream over prepared pancakes and simmer - this will make them even more tender.

The other day I bought cabbage for borscht. I cooked it and it turned out really good! Despite the fact that it was only early spring, the leaves of the vegetable were very tough. But it wasn't bad for cooking.

But very little vegetable was used for the borscht, almost a whole forkful was left. This won't work for a salad. You can, of course, stew it, it’s also done with various vegetables. It looks like it turns out to be butter, but it was only recently boiled. I don't want monotony!

And yesterday I bought it. I needed to prepare a side dish for it. And I decided to remember one of the dishes that I don’t cook very often: cutlets. Even cabbage with hard leaves will be good in them. And it’s not just good, but it’s exactly what you should cook with. They will turn out to be of good consistency and will not look like a mess or porridge. In general, what you need!

They can be prepared as a side dish or simply as an independent dish. They are good for Lent. They are filling, nutritious, and very tasty. They can be baked in the oven, or you can fry them in a frying pan with a small amount of vegetable oil.

And another undoubted advantage is that you can prepare such a dish very quickly and easily. Absolutely anyone can handle this matter. So it’s decided, let’s prepare delicious vegetable cutlets.

We will need:

cabbage - 500-600 gr.
egg - 1 pc.
flour - 5 tbsp. spoons
semolina - 1 tbsp. spoon
vegetable oil
salt, pepper - to taste
spices - paprika, rosemary, coriander - 0.5 teaspoon

Preparation:

1. Cut the vegetable into large pieces. Boil water and boil the vegetable in salted water for 5 minutes.

2. Place the pieces in a colander. If there is a second batch, do the same. Let cool.

3. Twist through a meat grinder. To do this, it is better to take a nozzle with large cells. In this case, the twisted vegetable will look like it has been chopped. If you use a nozzle with small cells, the minced cabbage will turn out in the form of a fine mush. It will be more difficult to form products from it.

4. Beat an egg into the resulting minced meat, add flour, semolina, salt and pepper to taste. Add half a teaspoon of spices for flavor.

5. Mix the minced meat thoroughly until smooth. Try to mix gently, without crushing the particles. It is better that it remains in small pieces. Besides, we don’t need any extra liquid in it.

6. Leave the minced meat to brew for half an hour. During this time, the flour and semolina will swell. It will be much easier to form and then fry the pieces.

7. Heat a frying pan, pour oil and warm it. Pour just a little oil, it doesn’t help at all, so that the finished products turn out to be very greasy. You can add more oil for the next batch.

8. Form into pieces and fry over medium heat. It is better that they “catch” immediately; for this, the fire must be at least medium. Our cabbage is boiled - almost ready. Therefore, it will be quite enough to fry the products for 5 minutes on each side.

9. Place the finished product on 2-3 layers of paper towels to drain excess oil. Before serving, pat the tops dry with a paper towel.

11. Serve as a separate dish, or as a side dish for meat, fish, chicken. Can be served with sour cream, mayonnaise and any sauce. You can eat it both hot and cold.

Here's another cooking option. My work colleague shared this recipe with me. And she not only shared the recipe, but conducted a tasting at work. She brought the finished dish and treated everyone. After which, everyone quickly prepared pieces of paper with pens and wrote down the recipe.

And the next day everyone shared the results. Who did it, what happened, and most importantly, how the household received such a performance. And it must be said that there was not a single negative review.

Recipe for grated cabbage cutlets

We will need:

cabbage - 1 medium fork
semolina - 0.5 cups
egg - 2 pcs.
salt, pepper - to taste
breadcrumbs
vegetable oil

Preparation:

1. Grate the vegetable on a medium grater. Salt, pepper, add two eggs and semolina.

2. Stir until smooth and knead slightly. Leave for 20-30 minutes for the semolina to swell.

3. Form the products, roll in breadcrumbs and fry over medium heat on both sides until golden brown. Then, leaving it in the pan and covering it with a lid, simmer over low heat for another 5-7 minutes.

4. If desired, place on paper towels to drain excess oil.

Thus, it is good to prepare this dish just when the cabbage is juicy and young. It does not need to be boiled or ground in a meat grinder first. For better formation of products, not one, but two eggs are added. And semolina completely replaces flour.

Breadcrumbs are used for frying. In principle, in the first case, you can also fry the workpieces using them.

Lazy cutlets with cabbage

This recipe turns out to be both cutlets and lazy pies.

We will need:

cabbage - 500-600 gr.
white loaf - 200 gr.
milk - 0.5 cups
onion - 1 pc.
flour - 3 - 4 tbsp. spoons
breadcrumbs
vegetable oil -3 tbsp. spoons
salt, pepper - to taste

Preparation:

1. Using the experience of the previous two recipes - grate the young vegetable, not the young one, first blanch for 5 minutes, and then grind in a meat grinder.

2. Cut the loaf either into pieces or cubes. Pour in warm milk. Give the loaf a chance to soak.

3. While the loaf is soaking, peel and cut the onion into small cubes. Then fry it until golden brown. Pour in water and simmer until the liquid has completely evaporated. During this time, the onion will become soft and completely transparent. Allow the onion to cool.

4. Squeeze the loaf and mash with a spoon until smooth. Mix cabbage, onion, loaf. Add salt and pepper to taste. Add the remaining milk. Add flour. The mass should be dense enough so that it is convenient to form the workpieces. To do this, do not add all the flour at once, but introduce it gradually. Watch the consistency.

5. Form into pieces, roll them in breadcrumbs and fry over medium heat on both sides until golden brown.

6. If desired, place on paper towels to drain excess oil.

The combination of shredded cabbage and loaf gives the feeling that you are eating pies. It’s good to serve these “pies” with chicken or meat broth. Or with sour cream, with any other sauce. Basically, the same as with hot sweet tea. Both versions turn out very tasty.

Here you go! Now you can choose the cooking option you like best and cook them to your liking. I hope that you and your loved ones will be satisfied.

Bon appetit!

Cabbage pie is often called “lazy”, as it is prepared quickly and from the simplest ingredients. However, this fact does not detract from its properties: the dish turns out tasty, soft and very tender. Real jam!

Ingredients

Cabbage pie recipe

Rinse the cabbage in cold water and chop finely. Do the same with dill. Mix vegetables, salt and pepper. Mix eggs with sour cream and mayonnaise, beat gently with a whisk. Sift the flour, add baking powder and mix thoroughly. Combine the flour mixture with the egg and sour cream mixture, stir until it reaches the consistency of sour cream.

Grease a baking dish or baking sheet with butter, add cabbage and dill filling. Melt the remaining butter and pour it over the cabbage. Pour the dough into an even layer over the filling. Preheat the oven to 190 degrees and place the pie there. Bake for about 40 minutes.

Use your cabbage harvest and delight your family with a healthy pie! The readiness of the pie can be determined by the golden crust (to be sure, you can pierce the dough with a toothpick - if the toothpick is damp, the dough is not ready yet). Cut the finished pie into pieces. Serve dry or with sour cream, mustard or cheese sauce. Bon appetit!

There are truly folk dishes in the cuisines of different countries. This includes cabbage. The recipe for its preparation is not at all complicated. Probably, this dish has been prepared since the very times when cabbage began to be eaten. But variations, as usual, can be very different. Each kitchen has its own nuances in preparing food. So there is room for your culinary imagination to run wild. Let's try to cook cabbage today. The basic recipe is quite simple. Why not try it?

A little history

How to cook cabbage? What to prepare this dish from? The name itself speaks for itself! Of course, it is made from cabbage. But again, cabbage can also be different: sour, salty, fresh. And the additives (as in the well-known Russian fairy tale) can be completely different.

In fact, cabbage (another name for the dish) is a national Ukrainian and Slovak dish. As usual, some other countries also claim it as its place of birth, where the vegetable of the same name has long had nutritional value. In terms of its relatedness, cabbage soup made from fresh cabbage is the brother of the well-known borscht. But it’s a little easier to prepare and doesn’t require as many ingredients (as for the real thing where the spoon stands).

Benefit and popularity

In many countries around the world, delicious cabbage is widely popular. After all, the soup turns out to be satisfying and healthy. In addition, it is very cost-effective. After all, it can be used, especially when nothing else is at hand, as a complete lunch for a large family: both the first and the second. If this dish is not prepared lean, but with meat, then pork is best. It is fatty and nutritious. And sauerkraut, pre-washed with water to remove excess acid, neutralizes this fat well, allowing all component products to be well absorbed.

Some people add flour, butter, and sour cream with garlic. And according to Zaporozhye, Cossack, millet must also be introduced at a certain stage of preparation. This is probably how the Sich Cossacks prepared cabbage in the ancient times of Catherine the Great.

The Chinese and peoples of eastern Siberia make this dish with rice, using only fresh cabbage. Therefore, each housewife decides for herself how to prepare cabbage soup (its recipe and ingredients). Which, in general, is wonderful, if only because you can fully demonstrate your culinary imagination and prepare a delicious dish, delighting your loved ones or guests with this simple folk dish.

Ingredients for the main recipe

We will need: half a kilo of fresh cabbage, the same amount of sauerkraut, but not too sour, a couple of carrots, about five medium potatoes, a couple of onions, pork broth, a piece of salted lard (fresh), a bunch of fresh herbs - parsley, dill, onion.

Preparation

First, cook the broth according to all the rules from a small piece of pork. We immediately warn those who do not like too much fat - this soup is just that. This can only be avoided if you cook lean cabbage. Its recipe will be given below.

When the broth is cooked, strain it for transparency (we also cook it with an onion for the same purpose). Take out a piece of cooked soft pork and chop it finely and finely. Return the chopped pieces back to the broth.

Preparing vegetables

Cut fresh cabbage into thin strips using a special knife (like for borscht). We lightly rinse the pickled mixture under running water. Peel the potatoes and cut into large cubes. Three large carrots, pre-peeled. Finely chop the onion. Cut the salted lard into small pieces. And chop the fresh greens quite finely.

Roasting

Just like for borscht, to make it tasty, cabbage also needs to be fried. Place pieces of lard (undercut) into a frying pan and fry over low heat. Add the onion to the pan first, then the carrots. Stirring, fry for about five minutes. Then add sauerkraut, a little broth, cover the frying pan with a lid and simmer for another ten minutes.

Final stage

At this time, throw fresh cabbage and potatoes into the broth and cook for 10 minutes. Combine the contents of the frying pan and saucepan together, stirring thoroughly. Then cook the almost ready cabbage until the potatoes are ready (take out a piece of potato and try it: if it breaks without effort, the soup is ready). Cover with a lid, remove from heat and let it brew. Some people think this is one of the most important things: letting the cabbage soup sit.

Serving the dish to the table

You can serve cabbage to the table after half an hour, sprinkle with chopped fresh herbs, and put a spoonful of sour cream on each plate. The soup should be very thick (at least that’s what the classic preparation looks like). In theory, there should be a spoon stuck in the middle of the pan. The coarse one goes best with the dish.

Variations

It is believed that there is no need to add tomato to cabbage. But for tomato lovers, there are at least two variations of the basic recipe. First: we take fresh tomatoes (especially good if they are in season when they are inexpensive) and add them to the soup at the final preparation stage, having previously cut them into large pieces. Second: add a couple of tablespoons of tomato paste to the fry. But then, of course, add more beets - and you can get real borscht!
If you want Cossack food, then at the middle stage of cooking (along with the potatoes) add three large spoons of millet into the pan.
Those who don’t like sourness can cook cabbage without sauerkraut. But then you need to take twice as much fresh to compensate for the thickness of the soup.
For those who are accustomed to using this kitchen appliance, you can cook cabbage in a slow cooker. It’s not difficult at all; it takes the same amount of preparation as ordinary borscht.
For those who are fasting and on a meat-free diet, you can prepare lean cabbage. Do the same thing, but not with meat broth and without the participation of lard. True, it turns out not so tasty, but it also has a right to its place on the table. Then season to your heart’s content with spices, fresh herbs, sour cream (if allowed) or ghee. This will significantly improve the taste situation. Bon appetit everyone!