How to make cabbage rolls in a frying pan. Recipe: Cabbage rolls - made from fresh cabbage. Diet cabbage cutlets

Housewives in Ukrainian villages in the Poltava region knew exactly how to prepare the most delicious cabbage soup. This is a hearty dish - two in one, as they say now - both the first and the second. Although they classify it as a first course. And if you have never cooked cabbage on your own, try it together with Smart Tips, and you will definitely succeed!

In late autumn, work in the gardens and fields ended. The cellars were full of pickles and preserves, vegetables and fruits. Cabbage was fermented in barrels, and tubs of salted lard stood in a row on the shelves. A lot of work has been put in and energy has been wasted so that a rich harvest can feed the family in winter and spring. By the way, we have a great recipe for pickling apples on our website! Read the article “How to ferment apples - a simple, proven recipe.”

It was getting cold. It's time to prepare a hot dish of sauerkraut, lard and fresh meat. It was believed that cabbage soup or cabbage soup would return vigor, activity and satiety to the body. And there’s no need to talk about the taste, it’s excellent.

What the most delicious cabbage is made from - ingredients

Naturally, different countries and localities have their own recipes for cabbage, and the products in it may differ. The traditional dish came to us from Ukrainian cuisine and is simple, healthy, tasty and satisfying. The main distinguishing ingredient in it is sauerkraut with its special aroma and sourness. This dish is prepared in Russia, Poland and Slovakia and many countries around the world.

Secrets of experienced cooks

Smart tips collected secrets on how to cook the most delicious cabbage from the most famous cooks and cooks. And although each recipe is quite simple, there are still some subtleties. You need to know not only about the main stages, but also some subtleties.

• First, cook the broth until tender. It can be made from pork, chicken, or even fish. But the most delicious cabbage soup is made with pork and beef broth - take note! When cooking, do not forget to add onions, garlic, carrots and white roots to it for a rich aroma.
• Meat and bones are removed from the finished broth. The meat is chopped and added back to the dish at the end of cooking.
• Potatoes and millet cereals are placed in the boiling broth (in some recipes this can be rice, buckwheat, barley). An important point: before cooking, millet must be washed in cold running water until it is completely transparent. The bitterness and unpleasant aftertaste will go away.
• It is better to take boiled and sugary potatoes for cabbage.
• Sauerkraut is added last. And after it - chopped meat.
• It is a great art to prepare the dressing correctly, but more on that a little later.
• Take the traditional greens for cabbage: dill and parsley. It is better to add it immediately before serving, directly to the plate.
• A good cabbage plant costs a spoon. And if not, then it’s not cabbage soup, but a dull soup :)

Many people will immediately want to know how to cook the most delicious cabbage soup in Poltava. Let's start with it.

Poltava cabbage - recipe

This dish is prepared using fatty pork broth and millet. You will need a set of products for 3 liters of water:

• pork with lard – 400 g (ham or ribs);
• potatoes – 400 g;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• millet – ½ cup;
• little vegetable – 50 ml;
• tomato paste – 3 tbsp. spoons;
• sauerkraut – 400 g;
• fresh dill (optional);
• salt and pepper to taste.

Cooking process

If the meat broth seems too bland to you, or the cabbage soup is not filling enough, add to it a dressing made from crushed in a mortar: 1 boiled egg, 3-4 cloves of garlic and a finely chopped piece of salted, slightly aged lard.

If the cabbage soup does not seem thick enough to you, boil 2-3 potatoes separately, mash them and add them before the end of cooking.

If you add bay leaves, do so at the very last moment and remember to remove after 15 minutes.

Read also: How to cook borscht. The simplest and most popular recipes

Fish cabbage - Lenten recipe

Cabbage with fish is prepared with fresh cabbage instead of meat. The taste and sourness of pickled wine in this case are incompatible with the fishy aroma.

Products for 2–3 liters of water:

• fresh fish or canned fish – 200 g;
• potatoes – 3–4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• millet – 100 g;
• tomato paste – 2 tbsp. spoons;
• fresh cabbage – 200 g;
• parsley, spices, salt to taste.

Cooking process:

Useful article Lenten recipes - first courses.

Recipe for chicken cabbage soup with rice

In the villages they prepared a hot dish of sauerkraut for weddings and funerals. And since in ancient times chickens were not counted in the farmstead, the bird was the basis for the broth. The heads of families who returned from the fields especially loved to treat themselves to a hearty meat dinner. Housewives from court to court passed on their secrets on how to cook the most delicious cabbage and it turned out more and more delicious.

Products for 3 liters of water:

• chicken carcass or giblets – 400 g;
• potatoes – 3–5 pcs.;
• rice – ½ cup;
• one piece each of onion and carrot;
• vegetable oil – 2 tbsp. spoons;
• tomato paste – 2 tbsp. spoons;
• sauerkraut – 300 g;
• spices and fresh dill.

Cooking process:

There are many cabbage recipes. Choose and try your dish. The main thing is that it allows you to create and experiment, add different products and enjoy new tastes. Smart kitchen wishes you bon appetit.

The benefits of cabbage as an invaluable source of fiber are undeniable. This explains the popularity of cabbage dishes. In addition, they are low-calorie, healthy and economical.

Among the wide variety of cabbage delicacies, cutlets have always stood out, suitable both as an independent dish and a side dish. They are included in vegetarian, children's and dietary menus, can diversify the family diet, and are prepared very simply.

Cabbage cutlets, prepared from a minimal set of ingredients, turn out not only very tasty, but also thanks to the vitamins contained in cabbage. They go well with regular sour cream or tomato, as well as with some meat dish.

The most delicious cabbage cutlets - photo recipe step by step

Cabbage cutlets are an excellent option for a light lunch or dinner. Perhaps to many they do not seem appetizing and tasty enough, however, after trying to cook this dish at least once, you will completely change your opinion about it.

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

• White cabbage: 1.5 kg
• Onions: 1 pc.
• Eggs: 2 pcs.
• Milk: 200 ml
• Semolina: 3 tbsp. l.
• Wheat flour: 5 tbsp. l.
• Salt:
• Ground black pepper:
• Vegetable oil:

Cooking instructions

Cauliflower cutlets recipe

Hearty cutlets with a delicious crust can be prepared without any meat at all. This dish flies off the table in the blink of an eye.

Required ingredients:

• cauliflower forks;
• 2 cold eggs;
• 0.1 kg cheese;
• 1 onion;
• 100 g flour;
• salt, pepper, dill, breadcrumbs.

Cooking steps delicious cauliflower cutlets:

1. We wash our central ingredient, cut off the hard part of the head of cabbage with a knife, divide it into inflorescences and put it in a bowl.
2. Throw the inflorescences into boiling water and cook after boiling again for about 8 minutes.
3. Catch the cooked cabbage pieces with a slotted spoon and leave to cool.
4. Puree the cooled cabbage in a blender and set aside again.
5. Cut the peeled onion into small squares.
6. Wash and chop the dill.
7. Grate the cheese on the coarse side of a grater.
8. Combine cabbage puree with onions, herbs and cheese, beat in eggs, add salt, pepper, add spices to taste, then mix everything until smooth.
9. Add flour and mix thoroughly again.
10. Heat oil in a frying pan.
11. We wet our hands with water, form round cakes, roll them in breadcrumbs and place them in a frying pan.
12. Fry the cabbage cutlets until golden brown, then turn them over with a wooden spatula.

How to cook cabbage cutlets with minced meat

This recipe is a real lifesaver if there is critically little minced meat for the cutlets. By adding cabbage to it, you will get high-quality cutlets.

Required ingredients:

• 0.5 kg cabbage;
• 0.3 kg minced meat;
• 1 egg;
• 100 g flour;
• 50 g semolina;
• 100 ml milk;
• salt, pepper, spices.

Cooking steps cabbage and meat cutlets:

1. Shred the cabbage as finely as possible;
2. After adding a little salt, fry the minced meat in oil;
3. After filling the cabbage with milk, simmer it in a thick-walled frying pan until half cooked.
4. After the milk boils, add semolina, stirring continuously, and boil for about a quarter of an hour.
5. Let the cabbage mass cool, then combine it with the minced meat and beat in the egg. After mixing, wait until our unusual minced meat has completely cooled down.
6. Having wetted our hands, we form oval-shaped cakes, bread them in flour and fry them in hot oil. Creamy sauce, sour cream or mayonnaise will be an excellent addition to the original dish.

Cabbage and chicken cutlets

Despite such an unusual combination of products, the result will surprise you with its pleasant taste and satiety. And by showing a little initiative and stewing the finished cutlets in tomato, you will add juiciness to them.

Required ingredients:

• 0.2 kg cabbage;
• 0.2 kg chicken fillet;
• 1 cold egg;
• 3 garlic cloves;
• salt, pepper, curry.

Cooking procedure cabbage and chicken cutlets:

1. Remove the top cabbage leaves, grate the required amount of cabbage or pass through a blender.
2. Separate the meat from the bones and skin, pass it through a meat grinder or blender. The ratio of cabbage to meat should be approximately 2:1.
3. Combine the minced meat with cabbage puree, beat in the egg, mix by hand, adding chopped garlic, spices and salt. Mix again by hand and beat the minced meat. The mass will look runny, but the finished cutlets will hold their shape perfectly.
4. With wet hands, form round cakes, place them in hot oil, and fry on both sides.
5. When a golden brown crust appears, reduce the flame as much as possible, pour in a little boiling water or meat broth, and simmer for about a quarter of an hour. It is allowed to add spices and bay leaves to the broth.
6. An excellent side dish for these cutlets is rice and homemade pickles.

Recipe for cabbage and cheese cutlets

The most banal hard cheese will help add piquancy to cabbage cutlets.

Required ingredients:

• 1 small cabbage fork;
• 100 ml sour cream;
• 50 g cheese;
• 2 cold eggs;
• 50 g flour.

Cooking steps cabbage cutlets with cheese:

1. Shred the cabbage as thinly as possible, fry it for a couple of minutes in hot oil, then add sour cream and continue to simmer until soft, seasoning with salt and pepper. Then remove from heat and let cool.
2. Grate the cheese on a medium-mesh grater.
3. When the cabbage has cooled, beat the eggs into it and add cheese, mix thoroughly.
4. We form cutlets from the resulting mass, bread them in flour and fry them on both sides until golden brown;
5. Serve with sour cream.

How to cook delicious sauerkraut cutlets

Don’t believe that you can make juicy, soft and very tasty cutlets from pickled kaput? Then we go to you! For meat eaters, when reading the name, the dish may seem a little strange. However, in the hot season, when it doesn’t bother you to think about the safety of your figure, cabbage cutlets will be just right.

Required ingredients:

• 0.5 kg of sauerkraut;
• 300 g flour;
• 20 g sugar;
• a pinch of soda;
• onion;
• egg;
• salt pepper.

Cooking steps the best summer cutlets:

1. Finely chop the peeled onion and saute it in hot oil until transparent.
2. Add soda and sugar to the flour sifted through a fine mesh sieve. Mix everything thoroughly.
3. Combine flour with cabbage, add salt and pepper, after mixing add fried onion and egg, if desired, you can enrich the taste with finely chopped herbs.
4. We form cutlets from minced cabbage, bread them in flour, and send them to fry over low heat.
5. Serve with sour cream as an addition to any side dish.

Lenten dietary cabbage cutlets with carrots

The decision to give up meat dishes during Lent is usually affected by the meagerness of the daily menu. You can diversify it with cabbage and carrot cutlets. The egg in the recipe is present as a binding element; if desired, it can be replaced with 1 potato.

Required ingredients:

• 0.3 kg cabbage;
• 1 large carrot;
• 1 cold egg;
• 170 g flour;
• salt pepper.

Cooking procedure the most dietary cutlets:

1. Finely chop the cabbage.
2. We grate the washed and peeled carrots on the small cells of a grater.
3. Lightly sauté the vegetables. In their raw form, they are not suitable for making cutlets. To do this, heat a tablespoon of oil in a frying pan and place the prepared cabbage and carrots on it. The total roasting time is about 10 minutes. Transfer the softened vegetables to a deep bowl.
4. In order for the cutlets to keep their shape normally, they need a binder; an egg and flour will handle this role. Beat the egg into the vegetables, add 100 g of flour, season with spices and salt, and knead thoroughly.
5. Now our minced vegetables are ready to form cutlets. We form the cakes with wet hands, then bread them in the remaining flour and fry them on both sides.

Cabbage cutlets in the oven

This dish should appeal to all lovers of dietary and vegetarian food. Because the result is tasty, absolutely non-greasy and very healthy.

Required ingredients:

• 1 kg cabbage;
• 200 ml milk;
• 50 g butter;
• 100 g semolina;
• 3 eggs;
• salt, pepper, coriander, breading.

Cooking steps rosy and delicious cutlets without meat:

1. Remove the cabbage leaves from the fork, wash them well and place them in a saucepan.
2. Boil cabbage leaves in salted water for about 10 minutes. When using a young vegetable, this cooking stage can be omitted.
3. When the boiled cabbage has cooled, grind it using a blender or by hand chopping.
4. Melt the butter in a thick-walled frying pan, put the cabbage in it, stirring, simmer for 5 minutes, then pour in the milk.
5. When the milk-cabbage mixture begins to boil, add the semolina, stir, turn off the flame and cover everything with a lid.
6. When the resulting mass has cooled and the semolina in it has swelled, add eggs; the white of one of them can be pre-separated for lubrication. Salt and season our minced meat, then mix thoroughly.
7. We form cutlets from it, which should be rolled in breading.
8. Line a baking sheet with wax paper, place the cutlets on it and place them in the oven for about 20 minutes.
9. We take out the cutlets, brush them with protein and put them in the oven again, this time for a quarter of an hour.
10. The finished dish can serve as a side dish, usually served with sour cream or ketchup.

Many people love fried cabbage, but it is quite troublesome to prepare, and cabbage pancakes taste like fried cabbage, but at the same time they cook much faster. Now I want to talk about how to prepare this wonderful dish.

First, I take a suitable cup where I will combine all the components. Thinly slice the cabbage

I put it in a cup and knead it a little with my hands. The cabbage immediately becomes softer and produces juice.

I grate the carrots on the fine side of a regular grater. I add it, salt and pepper to taste to the cabbage. I mix everything.

At this stage, many people add fresh onions, cut into small cubes, but I didn’t, because I was afraid that the onions wouldn’t have time to fully fry and the children, having felt the taste of it, would refuse to eat the cabbage pancakes.

It turned out like this, either dough or minced meat. Looks like a normal coleslaw.

I heat the vegetable oil in a frying pan and spread this mixture in portions. A serving is one tablespoon.

I roast them classically on one side first. When the color turns a beautiful golden color, I turn it over using a couple of forks. I thought that they would stick or crumble, because the dough, well, is very heterogeneous, but nothing like that, they turn over wonderfully into one whole cake.

I put a batch of ready-made cabbages on a dish and continue to fry until the dough is gone. The cabbages turned out tasty, well fried on the outside

And soft, tender inside.

I fried cabbage rolls and thought that no one would eat them except me, but I was very mistaken, they were ready in 5 minutes, and the children ate well, and they are still picky people.

Cabbage rolls are good without anything, but we had sour cream and ate it with it, it was very tasty. In general, this dish is very similar to fried cabbage, which I love very much, but I spent much less time preparing cabbage pancakes than I usually spend on frying cabbage.

Cooking time: PT00H15M 15 min.

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

1. 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!
2. 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.
3. 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.
4. 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.
5. 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!

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!

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!