cutlets with cabbage Cauliflower is a very useful vegetable thatmust necessarily be in the diet of each person. It contains vitamins and microelements necessary for the body. Who would have thought that there was such a variety of dishes from it! In addition, dishes from cauliflower are not only useful, but also very tasty. From it you can make soups, mashed potatoes, stew, salad, fry in batter, cook cutlets. These dishes occupy an important place in the diet of any vegetarian, but meat eaters will appreciate them. Very delicious are obtained from this vegetable namely cutlets: tender, juicy and light, they are very tasty and perfectly digested. Recipes of such cutlets assume the use of a wide variety of ingredients. Not only vegetables, but also meat, and even seafood are perfectly combined with this product. Cutlets from cauliflower: the recipes are very tasty and at the same time are easily and quickly prepared. delicious cabbage burgers

Vegetarian recipes of cutlet from cauliflower

In the diet of many vegetarians whoeat eggs, these dishes take pride of place in both everyday and festive menus. And not in vain, because they are prepared very simply, but they turn out very tasty and beautiful. For those who eat meat, these cutlets will be liked during the fasting days or diets, because they are so easily absorbed! Classic recipe for cutlets Ingredients:

  • Cabbage - 1 kg;
  • Flour - 0,5 items;
  • Vegetable oil for frying;
  • Eggs - 2 pieces;
  • Salt to taste.

Preparation: Cut cabbage on inflorescences and boil until half cooked in salted water (about 6 minutes). Cool and finely chop. Make stuffing. Mix the vegetable mass, eggs, flour and salt, mix. Preheat the oil. To type forcemeat a tablespoon (to be similar in shape to meatballs) and spread out in a frying pan. Fry the cutlets for about 4 minutes on each side on medium heat until a crust appears. Cabbage cutlets with herbs Ingredients:

  • Cabbage - 1 kg;
  • Flour - 0,5 items;
  • Eggs - 2 pieces;
  • Greens (dill) - 1 bunch;
  • Greenery (parsley) - 1 bunch;
  • Little vegetable for frying;
  • Seasonings: salt, black pepper and any others to taste.

Preparation: Boil the vegetables until half cooked. When the cabbage cools, finely chop it. Add salt, flour, eggs and pepper. Mix. Add the chopped dill and mix again. Spread the forcemeat with a spoon in a frying pan with preheated oil and fry on both sides until a ruddy crust appears. Cutlets "Ordinary" Ingredients:

  • Cabbage - 1 kg;
  • Flour 250 gr;
  • Sour cream or mayonnaise - 3 tbsp. l .;
  • Greenery (any) - 1 bundle;
  • Seasonings: salt, black ground pepper to taste.

Preparation: Finely chop the vegetables or skip them through a meat grinder (twist in a blender). Add sour cream (or mayonnaise) and salt, stir. Gradually add all the flour, stirring. Add pepper and greens and mix again. Form the cutlets. Fry them in vegetable oil from both sides until completely ready. Allow to cool and after 10 minutes you can serve to the table. recipe cutlets with meat and cabbage

Recipes cutlets from cabbage and meat

Very tasty and satisfying cabbages are obtainedcutlets with minced meat. you can choose any meat - be it dietary chicken or fat pork - the cutlets are equally tasty and satisfying. Even men will love this dish. Serve it best with vegetable salad, mashed potatoes, with sour cream or sauce. Chicken-cabbage patties "Original" Ingredients:

  • Minced meat from chicken - 700 g;
  • Cauliflower - 1 pc .;
  • Red onion - 1 pc .;
  • Eggs - 2 pieces;
  • Pistachios unsalted - 0,5 items;
  • Greenery (parsley) - 2 tbsp. l .;
  • Seasonings: salt, black pepper, sage, nutmeg to taste;
  • Garlic - 3 cloves;
  • Breadcrumbs - as much as needed.

Preparation: Disassemble cabbage on inflorescences, boil in salt water for 15-20 minutes. When it cools, make mashed potatoes. Onion, sage, garlic, parsley and pistachio grind. Mix cabbage puree, minced meat, eggs, all crushed ingredients, add seasonings to taste. Mix everything, form the cutlets. Roll each on both sides in breadcrumbs and fry.

Recipes cutlets from cabbage and seafood

Good cauliflower and in combination withseafood. Crab sticks are best for this. However, you can vary the recipe by adding completely unexpected products to the stuffing. We bring to your attention a very original recipe, which, we are sure, will please you. Cutlets with seafood Ingredients:

  • Cabbage - 100 g;
  • Canned corn - 50 g;
  • Crab sticks - 50 g;
  • Onion - 1 pc .;
  • Egg - 1 piece;
  • Flour - 0,5 items;
  • Sour cream - 1 tsp;
  • Seasonings: salt, black pepper ground, coriander to taste;
  • Vegetable oil for frying.

Preparation: Grind the cabbage. Crab sticks cut into small pieces. Cut the onion into very small cubes. Mix everything, add corn, flour, seasonings. Beat eggs with sour cream and spices, add to the cabbage mass. Mix everything and make cutlets. Fry them in oil until cooked under the lid. original recipes cutlet with cabbage

Original recipes of cabbage cutlets

You can combine cauliflower with a variety ofsometimes unexpected products. For example, if you make minced meat with mushrooms, many may not realize that there are no meat in your cutlets. They will be as satisfying and tasty as meat. You can cook them with cottage cheese, and then they can be offered as an afternoon snack. And you can connect your own imagination and come up with many recipes for delicious, light and healthy dishes. Cutlets with mushrooms Ingredients:

  • Cabbage - 1 kg;
  • Groats of semolina - 3 - 4 tbsp. l .;
  • Milk - 150 ml;
  • Onion - 1 pc .;
  • Eggs - 1 - 2 pieces;
  • Champignons - 300 g;
  • Vegetable oil - 50-100 g;
  • Seasonings: salt, black ground pepper to taste.

Preparation: Cut the cabbage and simmer in milk until almost ready. Add semolina, stir until smooth and cook until cabbage is completely ready. Cut the onions into small cubes and fry in oil. Mushrooms cut into quarters or finer, add salt and spices. Put the mushrooms to the onions and fry until the liquid evaporates. Cut cabbage and mushrooms in a blender or meat grinder. Eggs beat up and add to the stuffing. Add the seasonings and mix well. Form and fry the cutlets. Cutlets with cottage cheese Products:

  • Cabbage - 0,5-1 kg;
  • Cottage cheese - 150 g;
  • Butter - 50-100 g;
  • Egg - 1 piece;
  • Breadcrumbs for deboning;
  • Seasoning: salt to taste.

How to cook: Vegetables shall be finely chopped and cooked until ready in 100 g of water. Add semolina, butter, cottage cheese and egg. Mix well, cool, salt. Make cutlets and roll them in breadcrumbs. Then fry on both sides. Cutlets from raw cabbage Ingredients:

  • Cabbage - 300 g;
  • Onion - 1 piece;
  • Minced meat (any) - 150 g;
  • Onion - 1 pc .;
  • Garlic - 2 cloves;
  • Oat flakes - 2 tbsp. l .;
  • Greens (dill, basil) to taste;
  • Egg - 1 piece;
  • Seasoning: salt, black pepper powder to taste;
  • Vegetable oil for frying.

For sauce:

  • Greenery (dill) - 1 pinch;
  • Natural yoghurt - 2 tbsp. l .;
  • Seasonings: salt, black pepper to taste.

Preparation: Divide the cabbage into inflorescences and pass through a blender. Chop onion and garlic in the same place. From meat to prepare forcemeat. Add to it an egg, condiments. Mix. Oat flakes should be crushed (for example, in a coffee grinder). Add to the stuffing. Mix the vegetables and stuffing, mix. Form the cutlets and fry in oil until cooked. Prepare the sauce. To do this, mix the yogurt, seasonings and greens, mix. When serving, pour the cutlets on them. recipe of cabbage cutlet with cheese

Recipes of cabbage cutlets with cheese

A widely used ingredient with whichoften cook cutlets from cauliflower, - cheese. And the housewives use both hard cheese and processed cheese. You can add it directly to the stuffing, or you can prepare a gentle sauce - it will be equally delicious and unusual. Cabbage-cheese cutlets Ingredients:

  • Cauliflower - 0,5 kg;
  • Egg - 1 piece;
  • Cheese hard - 150 g;
  • Flour - 0,5 items;
  • Greens (parsley, dill) - 1 bunch;
  • Vegetable oil for frying;
  • Garlic - 1 clove;
  • Seasonings: salt, black ground pepper to taste.

Preparation: Cabbage is divided into inflorescences and boiled in salt water for 6-7 minutes, then passed through a meat grinder. Grate the cheese, chop the greens and egg. Add to the cabbage cheese, greens, egg, garlic, pepper, salt. Mix. Make minced meatballs, roll each on both sides in flour. Fry until done. Cutlets with cheese sauce Ingredients: For cutlets:

  • Cauliflower - 1 head;
  • Eggs - 3 pieces;
  • Milk - 0,5 items;
  • Baton - a few slices;
  • Flour - 2/3 of the item;
  • Seasonings: salt, black pepper to taste.

For sauce:

  • Cheese - 200 g;
  • Milk - 250 g;
  • Garlic - 2 cloves.

Preparation: Cut the crust from the loaf and put it in the milk, then knead until smooth. Cut cabbage on inflorescences and boil in boiling salted water for 7 minutes over medium heat. Half-prepared cabbage is very finely chopped or passed through a meat grinder. Blender can not be used, otherwise the cutlets will turn out to be very tough. Add yolks of eggs, pepper and a loaf soaked in milk. Add the flour and mix well. The stuffing is ready. Separately whip the proteins into a thick foam and slowly pour them into the stuffing. Heat the vegetable oil in a frying pan. Spoon it with minced meat and fry on both sides until a golden crust appears. Separately, cook the cheese sauce. To do this, bring the milk to a boil. Grate cheese on a small grater, chop the garlic. Stir everything and cook on low heat, stirring, until the moment when the cheese melts. Cutlets with melted cheese Products:

  • Cabbage - 1 kg;
  • Eggs - 2 pieces;
  • Baton - 4 slices;
  • Milk - 1/3 of a century;
  • Flour - 0.5 tbsp.

For sauce:

  • Cream liquid or milk - 250 g;
  • Processed cheese (such as "Yantar", smoked, etc.) - 200-250 g;
  • Seasoning: salt, black pepper powder to taste.

How to cook: Cut cabbage into inflorescences, boil in salt water for 6-7 minutes. Allow to cool and grind. Prepare eggs. Separate yolks from proteins. Add yolks to cabbage, put pepper in the same place. Baton soak in warm milk, then squeeze and add to the vegetable. You can add the same shredded greens. Add the flour and mix well. Beat strong proteins in the foam and add to the cabbage. Mix. Make a cutlet from the mass and fry until done. Prepare the sauce. Bring the milk (or cream) to a boil, gradually add to it pieces of cheese. On a quiet fire, stirring, bring to the full dissolution of cheese. In the end, you can add lemon juice or pepper.

Recipes of cutlets with fruits and vegetables

It can not be said that these dishes are full-fledgeddessert, however they taste very unusual and instead of a classic bun at the end of dinner they will fit perfectly. Cabbage cutlets with vegetables and fruits are very useful and tender. They will please both adults and children. Carrot and Cabbage Cutlets Ingredients:

  • Cabbage - 0,5 kg;
  • Milk - 200 ml;
  • Carrots - 1-2 pieces;
  • Flour - 0,5 items;
  • Loaf (or white bread) - 0,5 loaves;
  • Vegetable oil for frying;
  • Breadcrumbs for crumbling;
  • Seasonings: salt, black pepper ground to taste.

Preparation: Cabbage to prepare, as usual, boil in water until ready, chop. Carrots rub on a small grater and put out until cooked. Put the loaf in hot milk and rub in mashed potatoes. Mix the vegetables, add a loaf of milk and flour, seasonings and form cutlets. Roll each on both sides in breadcrumbs and fry in oil. Apple Cabbage Cutlets Ingredients:

  • Cabbage - 0,5 kg;
  • Milk - 3 tbsp. l .;
  • Apples - 2-3 pieces;
  • Butter - 0.5 tbsp. l .;
  • Egg - 1 piece;
  • Groats of semolina - 2 tbsp. l .;
  • Breadcrumbs for deboning.

Preparation: Vegetable grind and fry with milk and vegetable oil until half-ready. Add semolina and mix until smooth. Still put out for 10-15 minutes. Cool and add the egg. Apples peeled, cut into thin strips and put out. Add to the mass. To make cutlets, roll in breadcrumbs and fry until cooked.

With what to serve cutlets from cauliflower?

If you serve cutlets without garnish, excellentsuitable for them sour cream or sauce, for example, sour cream, cream or cheese. As a side dish, any other vegetables (for example, salad), mashed potatoes, any kinds of cereals (buckwheat, rice), you can serve cutlets with boiled potatoes or with vegetable stew. Also there is an important rule: no matter which option you choose, you should serve the cutlets warm, not hot, so they will be much tastier. So once they are ready, do not rush to put them on the table - it's best done in 10-15 minutes.