This recipe is not wasteful.Usually, dishes like cabbage cutlets are called "cheap and cheerful". But this is not entirely fair to the delicious and very healthy cabbage cutlets. They taste somewhat like cabbage pies. They can be served both cold and hot with different sauces: tomato, garlic, but most often sour cream is used to highlight the taste of cabbage cutlets.

Traditional recipe for cabbage cutlets

To be fair, it should be noted thatCabbage cutlets, the recipe of which is approved by nutritionists, are not only a vitamin dish, but also a very tasty side dish for meat or fish. Well-fried, ruddy cutlets can be served as a main dish. Ingredients:

• 500 gr. cabbage
• 1 egg
• 3 tbsp. tablespoons semolina
• 2 tbsp. spoons of flour
• 300 gr. breadcrumbs
• vegetable oil
• 50 gr. butter
• 1 cup of milk
• salt

Method of preparation:The cabbage is finely chopped into strips, no more than 1.5 centimeters long. Vegetable oil is poured into a frying pan and the cabbage is added. The cabbage is stewed over low heat for about 10 minutes. You need to watch carefully so that it does not burn, and to prevent this from happening, the cabbage must be stirred frequently. When the volume of the cabbage has significantly decreased, milk is added to it, but not all at once. Add so that there is 1 centimeter of milk in the frying pan. The cabbage continues to stew with milk until cooked. If the milk is absorbed, and the cabbage is not yet ready, then milk can be added little by little, but it is important to take into account that the cabbage is not too wet at the end. If this happens, then the situation can be corrected by throwing it in a colander. The drier the cabbage, the less semolina and flour will be needed for cabbage cutlets, which means that they will be lower in calories. Let the cabbage cool and put it through a meat grinder, add semolina and put it back in the frying pan. Heat the mixture over very low heat so that the semolina has time to absorb the cabbage juice. Then let the mixture cool and add the beaten egg, flour, and salt, and mix everything thoroughly. The result should be a dense mass, from which cabbage cutlets are formed. Breadcrumbs are used for breading, but it should be noted that the tastiest breadcrumbs are made from regular dried white bread, which can be grated or ground in a blender. To prevent the cutlet mass from sticking to your hands, dip them in cold water and start making cabbage cutlets. They should not be small in size, they are made about half the size of your palm. Then roll in breadcrumbs and fry in a mixture of vegetable oil and butter.

Lazy cabbage cutlets

Although evil tongues claim that there are no lazy cutlets and vareniki, but there are lazy cooks, this recipe will save a lot of time, while the benefits of the dish will be the same. Ingredients:

• 300-400 gr. cabbage
• 1 egg
• flour
• salt
• pepper

Method of preparation:Cabbage is cut and chopped in a blender, then an egg is added. Everything is thoroughly mixed, salted, peppered, flour is gradually added, kneading the mass well. It should become thick enough to form cutlets. Cabbage cutlets according to this recipe are made small and thin, otherwise raw cabbage may not be fried. The recommended thickness of cutlets is no more than 1 centimeter. Fry over medium heat in a mixture of vegetable and butter. Using this recipe for cabbage cutlets, it is easy to make vegetable cutlets if you additionally chop onions and carrots in a blender.

Cabbage Fritters

Cabbage pancakes made from young cabbage are especially good.cabbage. They are prepared on par with zucchini, they are just as tender and tasty. But there are some culinary secrets that will allow you to cook cabbage pancakes, the recipe for which is very simple, at any time of the year. Ingredients:

• 1 kg. cabbage
• 2 eggs
• 2-3 tbsp. spoons of flour
• vegetable oil
• greens: onion, parsley, dill
• salt
• pepper

For the sauce:

• 200 gr. natural yoghurt without additives
• 2-3 cloves of garlic

Method of preparation:The cabbage is finely chopped, salted and mashed by hand. If the cabbage is young, then you don’t need to put in much effort. If the cabbage is ripe, then you will have to mash it longer and wait until the cabbage, under the influence of salt, gives juice and becomes softer. The greens are finely chopped and added to the cabbage, beaten eggs and flour are also added there. Salt everything, add pepper to taste. The consistency of the mass should be like thick sour cream. Pour vegetable oil into the frying pan, heat it well and only then put the cabbage pancakes in with a spoon. They are fried on both sides until an attractive golden crust. The dish is served with a special hot sauce, which is prepared as follows: garlic is squeezed into yogurt using a garlic press. If desired, the garlic sauce can be replaced with sour cream. We recommend reading:

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