Cabbage cutlets with semolina and egg in the oven: the best recipe with photos

Lenten cabbage cutlets are a healthy and satisfying dish during a diet or fasting. There are many recipes for this meat-free dish. They are prepared from broccoli, cauliflower, Chinese cabbage, sauerkraut; with semolina, buckwheat, millet, potatoes, carrots, apples, etc.

Lenten cutlets are fried in a frying pan, baked in the oven and boiled in a double boiler or slow cooker. Since Lenten recipes do not contain meat or eggs, they are best fried or baked in the oven.

Cutlets cooked in a double boiler are suitable for those who follow a strict diet for health reasons. Without meat, such dishes have a unique taste. However, if you are not fasting, you can add minced meat to the recipe for steamed products.

Lenten cabbage cutlets with semolina without meat

Yield: 10-12 cutlets.

Recipe:

720 g white cabbage;
2 tbsp. l. starch;
2 pcs. Luke;
4-5 tbsp. l. semolina;
1 tsp. salt;
35 g butter.

Preparation:

The cabbage is finely chopped, then dipped in boiling water and cooked from the moment of boiling for 7-10 minutes until half cooked.
Winter vegetables are cooked a little longer.
The onion is chopped, then fried in butter until golden brown. Place the cabbage preparations in a colander, allow the water to drain and cool slightly, and then squeeze out excess moisture.
Cabbage is mixed with onion, starch, semolina and salt. Then season to taste with spices and herbs.
Greens can be used dry or fresh. All ingredients are mixed and left to stand for 10 minutes to allow the semolina to swell.
If the minced meat turns out watery, add a couple more tablespoons of semolina.
Then cutlets are formed. Using a tablespoon, the minced meat is transferred into the palm of your hand and transferred from one hand to the other, creating a round or oval shape.
They are fried in heated vegetable oil on both sides until golden brown and crispy.
The second side is fried covered over medium heat. Then put it on a plate and serve it with sour cream or sauces.

Cabbage cutlets are consumed not only hot, but also cold.

The easiest recipe for cabbage cutlets

We peel the cabbage from the top leaves and cut out the stalk from the fresh head.
Grate the white cabbage on a coarse grater or finely chop it with a knife.
Place a large saucepan on the fire, pour 2 liters of water into it, and bring to a boil. As soon as the water in the pan begins to boil, add the shredded cabbage.
Remove the pan from the heat and leave the cabbage in it for 1-1.5 hours.
After this, carefully squeeze the vegetables from excess liquid and transfer to a bowl.
Add beaten eggs to the cabbage mince, salt and pepper.
Add enough flour to make the cutlet dough thick. There is no need to flour the cabbage so that the cabbage vegetable cutlets are tender and juicy, and not dense and dry.
With wet hands, form cutlets and roll one side of each cutlet in breadcrumbs.
Place the cabbage cutlets in a heated frying pan and fry in oil on each side until golden brown.

We serve homemade cabbage cutlets to the table with sour cream, herbs, pour ketchup over the vegetable dish, mushroom sauce, if desired, you can serve cheese sauce separately; when cooled, they are no less tasty than hot cabbage cutlets without meat.

Lean broccoli and potato cutlets

This dish is prepared from boiled vegetables. It is also called bits. It is suitable for vegetarians and fasting believers.

Recipe Ingredients:

450 g broccoli;
400 g potatoes;
10 g dill;
Salt, spices to taste;
1 tbsp. breadcrumbs;
110 ml vegetable oil.

Preparation:

The potatoes are peeled, cut into pieces and boiled in water until tender. Then the water is drained and thick mashed potatoes are prepared.

Broccoli is known for its rich content of vitamins and minerals. For people it is a natural first aid kit. It needs to be boiled properly, but in such a way as to preserve as many useful substances as possible.

Place a pan of water on the fire and bring to a boil.

Broccoli is divided into inflorescences, washed in cold water, then placed in boiling water and cooked for 5-7 minutes from the moment the liquid boils. There is no need to salt it, since salt is added to the minced meat itself.

Then the water is drained and the broccoli is crushed in a blender and then combined with mashed potatoes.

If the minced meat is not thick, add a little semolina or flour. Spices and chopped dill are added to it. Mix everything well.

Meatballs are made from minced vegetables and fried in sunflower oil in a frying pan on both sides. There is no need to fry the meatballs too much, since the ingredients in the recipe are boiled.

Boiled carrot cutlets with semolina and apple

A tender, juicy and incredibly tasty dish that even the most biased gourmets can appreciate. And, don’t forget that this product is very healthy, despite the fact that it is fried in oil.

We prepare:

Boiled carrots – 3 pcs.
Milk – 150 ml.
Loaf – a couple of slices (it’s best if it’s dried).
Large sour apple – 1 pc.
Granulated sugar - 1.5 tablespoons.
A pinch of salt.
Egg.
Potato starch – 1 teaspoon.
Breading.

This recipe is very simple. Boil the carrots, peel them, chop them using a grater or a blender/food processor, meat grinder, and mix with egg, sugar, salt, and starch.

Lean sauerkraut cutlets with potatoes

Cutlets with boiled potatoes and sauerkraut are no less tasty.

Compound:

410 g sauerkraut;
1 kg of potatoes;
1 PC. onions;
breadcrumbs;
1 tsp. khmeli-suneli;
salt to taste.

Cooking method:

The potatoes are boiled in water until completely cooked, after which the water is drained and the potatoes are pounded until pureed.
Excess juice is squeezed out of the cabbage.
The onion is chopped into cubes and fried until golden brown in a frying pan. Then add the cabbage and cook until done. At the end salt and spices are added. The mixture is stirred and cooled.
The cabbage filling with potatoes is mixed, chopped greens are added.
Form cutlets with wet hands, bread them in breadcrumbs and fry in a frying pan until cooked on both sides.

The finished dish is served hot with any side dish or vegetable salad.

How to make delicious zrazy from white cabbage with semolina and egg?

Not only vegetarians love cabbage cutlets.
Especially if they are made from cabbage and meat. If you try this recipe, this dish will definitely become a frequent guest on your family table. 700 gr. beef; 500 gr. cabbage; 2 onions; 1 egg; 2 tbsp. l. semolina; a small bunch of parsley; salt and ground pepper to taste.

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1. Finely chop the cabbage, pour boiling water over it, let it cool until it cools and squeeze.

2. Pass the onion and meat through a meat grinder, combine them with cabbage, chopped parsley, semolina, egg, pepper, salt, mix thoroughly. Having formed the cutlets, roll them in breadcrumbs and fry until golden brown.

If you want to cook very light, low-fat cutlets, we advise you to bake them in the oven, heating it to 180 degrees. Place the cutlets on a baking sheet lined with baking paper, grease them with butter and bake for about 20 minutes. Then take it out, coat it with beaten egg white and put it back in the oven for about 10 minutes. The finished cutlets can be sprinkled with sesame seeds.

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The cutlets, or you can call them cabbage pancakes, turn out simply excellent! They are good both hot and cold. But be prepared that you won’t be able to try them cold, because they will be eaten before they even have time to cool!

We will need:

white cabbage – 300-400 g;
kefir – 200 ml;
eggs – 1 pc.;
onions – 1 pc.;
flour – 3-5 tablespoons;
baking powder – 1/3 teaspoon;
salt and oil for frying.

1. Shred the cabbage as finely as possible. Then we salt it and remember it well with our hands.

2. Peel the onions and grate them.

3. Now pour kefir into the chopped vegetables, break one egg, add flour and baking powder. Mix everything.

4. Spoon the mixture into a hot frying pan and fry on both sides until golden brown. Place the finished cutlets on paper towels, and then you can serve them.

I really liked this recipe, it’s especially good when there’s a little bit of everything left and you need to use the ingredients somehow. We also ate them very quickly in one sitting. They are just like pies. Well, cheese in combination with dill is simply something unreal!

And when baked in the oven, the cutlets turn out less fatty than fried in oil in a frying pan.

We will need:

cabbage – 400 g;
sour cream – 2 tablespoons;
eggs – 2 pcs.;
cheese – 50 g;
fresh dill;
flour - a couple of tablespoons;
salt pepper;
vegetable oil for greasing the baking sheet.

1. Shred the cabbage and place it in boiling water for a few minutes. Then we drain it into a colander and wait until it cools down and the water drains completely.

2. At this time, finely chop the dill and grate the cheese. Place it all in a bowl along with the cooled cabbage. We also add sour cream, eggs and salt with spices. Mix everything.

Then add flour, mix again and the mixture for our cutlets is ready.

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3. Grease a baking sheet with vegetable oil and spoon out the resulting mixture. Use the back of a spoon to give them approximately the same shape. Bake in the oven at 180 degrees for 20-30 minutes. Be guided by your oven.

The cutlets turn out golden and very appetizing, crispy on the outside and juicy on the inside!

Cabbage cutlets can easily be complemented with chicken breast. And if you don’t have a meat grinder on hand, you can simply chop the meat finely with a knife. This is definitely a recipe for the “lazy”, which will come to your aid more than once. Such zrazy with a side dish will be a great lunch for the whole family!

We will need:

cabbage - half a fork;
chicken breast – 1 pc.;
eggs – 2 pcs.;
salt pepper;
oil for frying.

1. Grind the cabbage and breast with a knife or in a blender. Beat eggs into this mixture, add salt and pepper. Mix everything well.

2. Heat a frying pan with vegetable oil. We place our future cutlets on it with a spoon and fry on both sides until golden brown.

Place on paper towels to remove excess oil and call everyone to lunch!

Semolina always makes any cutlets very tender and airy. Therefore, its addition is quite justified. If you get a watery mass for cabbage soup, then add a little more semolina to it. Don’t worry, this will definitely not spoil the dish.

We will need:

cabbage – 600-700 g;
onion – 1 pc.;
semolina – 3-4 tablespoons;
eggs – 2 pcs.;
salt, seasonings;
vegetable oil

1. Shred the cabbage and place it in boiling water for 10 minutes. Then cool it, draining all the water.

2. Peel and chop the onion, fry in a frying pan until golden brown. Also leave to cool.

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3. Mix the cooled cabbage with onions, also adding eggs, semolina and salt. Mix everything well and leave for 10 minutes so that the cereal swells.

4. Form cutlets and fry them in a frying pan in oil, turning them over when one side is well baked.

It’s better to serve with a side dish, so your lunch will be more satisfying and nutritious!

By passing the cabbage through a meat grinder, your cutlets will come out especially tender and soft. The vegetable will not be felt in them, despite the fact that its aroma will be present in the dish. A healthy dish cooked in the oven will definitely not harm your figure.

We will need:

small fork of cabbage;
minced pork and beef – 0.5 kg;
onions – 1 pc.;
garlic – 1 clove;
egg – 1 pc.;
mayonnaise – 2 tablespoons;
soda – 0.5 teaspoon;
salt and spices to taste;
breadcrumbs.

1. Pass pre-cut cabbage, peeled onions and garlic through the meat.

2. Mix everything with the minced meat, adding salt, spices and one egg.

3. Then add soda and mayonnaise to this mixture. Mix everything again, cover with cling film or a lid and put in the refrigerator for 20 minutes.

4. Sprinkle the baking sheet with breadcrumbs. We form zrazy and place them on a baking sheet. Bake in an oven preheated to 180° for about 30 minutes.

Meat cutlets with cabbage will become your signature dish!

For those who are fasting, I suggest trying cabbage cutlets without eggs. They will become your lifesaver and the most delicious dish in your diet during fasting days. And you don’t have to cook them only at this time, because they really turn out very tasty!

We will need:

cabbage - 1 fork;
dill – 1 bunch;
onions – 2 pcs.;
garlic – 2-3 cloves;
semolina – 100 g;
flour – 100 g;
breadcrumbs - 1.5 cups;
salt and spices;
vegetable oil for frying.

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1. Cut the cabbage into large slices and boil in boiling water for 7-10 minutes. Then let it cool a little, draining the water into a colander.

2. Now we pass it through a meat grinder along with peeled onions and garlic. Add half a glass of breadcrumbs, semolina, flour, finely chopped dill, salt and spices to the vegetables. Mix everything thoroughly.

3. Pour vegetable oil into a frying pan and place it on the stove to warm up. Meanwhile, we form cutlets with our hands and dip them in the remaining breadcrumbs.

Fry in a frying pan on both sides until cooked.

This dish will make your fast more vibrant and interesting in terms of nutrition!

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Here we have a recipe for sauerkraut and potato cutlets. It is also meatless and does not contain any animal products. There is no salt listed in the ingredients because cabbage is usually already salted. But you can regulate this moment yourself. Everyone will love this delicious vegetable dish!

We will need:

sauerkraut – 0.5 kg;
potatoes – 4-5 pcs.;
onions – 2 pcs.;
dill;
breadcrumbs;
oil for frying.

1. Peel the potatoes, wash them and boil them in salted water until tender. Then drain the water and puree it.

2. Finely chop the onion and fry in oil in a frying pan. You can sprinkle it with a little sugar, then it will caramelize and become a beautiful golden color. Then remove it from the heat and leave to cool.

3. Squeeze the sauerkraut from the juice and, if necessary, cut it with a knife into even smaller pieces.

4. Combine potatoes, cabbage and onions, and also add chopped dill.

5. Now from this mass we form cutlets with our hands, dip them in breadcrumbs and fry in a frying pan on both sides until golden brown over high heat.

Well, to make everything completely clear, I advise you to watch a short video of preparing meat cutlets with minced meat and even gravy. Budget-friendly, tasty and very filling! What could be better for a family dinner?

As you already understand, cabbage cutlets can be prepared with the addition of completely different products. This is why I love recipes like this. If there is no flour, you can add semolina; if there is no semolina, you can add, for example, starch. And also with meat and other vegetables. In general, these are universal recipes, take one of them as a basis and try combining different ingredients, you will definitely like it!

Bon appetit!

Millet cutlets

Compound:

1 tbsp. millet cereals;
200 g cabbage;
10 g dill;
1 PC. sweet pepper;
1 PC. onions;
2 cloves of garlic;
2 tbsp. l. potato starch;
breadcrumbs;
spices and salt to taste.

Step-by-step preparation:

Millet cereals are washed under running water. Then pour into a saucepan, pour in 3 cups of cold water and cook until tender with the lid closed over low heat. Then the millet is cooled.

Cabbage is cut into pieces. Together with other vegetables, they are passed through a meat grinder or blender.

The resulting minced vegetables are mixed with millet.

Then salt, spices, and chopped dill are added, after which it is stirred and small cakes are formed. They are fried until cooked in a frying pan on both sides.

How to cook lean cabbage cutlets

Ingredients:

White cabbage – 1 kg

Semolina - 1 tbsp. (200 ml) Salt - to taste Pepper mixture - to taste Vegetable oil - optional

Preparation:

You’re not mistaken, yes, these cutlets contain only two ingredients – cabbage and semolina. This is a basic recipe, you can expand the ingredients as you wish. An excellent addition would be onions, carrots, and garlic. Cabbage cutlets will acquire a special taste if they contain mushrooms.

This recipe is from my childhood, from the very first culinary notebook, then still written by hand. True, initially the cutlets also included eggs. At first I was afraid that without eggs the cutlets would not hold their shape, but my fears were in vain. You can cook it without eggs!

For cutlets, it is better to take not young cabbage, but old cabbage, that is, cabbage from the previous harvest.

You need to chop the cabbage thoroughly. I used to do this on a grater, but with the advent of modern kitchen gadgets, it’s even a pity to waste so much time. So I used a food processor. Place cabbage cut into large pieces into a bowl and chop finely. The finer you chop the cabbage, the more juice it will release. For the same reason, I would not recommend chopping cabbage with a knife. In addition, cabbage cut with a knife does not hold the shape of the cutlets well, as if it separates their structure.

Add semolina, salt, and a mixture of peppers to the chopped cabbage. Mix the mass thoroughly. And it’s better to let the minced cabbage brew. During this time, the cabbage will release its juice as much as possible, and the semolina will swell. The result is minced cutlet, which is very easy and convenient to work with.

We form cutlets from the resulting minced meat. If desired, they can, of course, be breaded in breadcrumbs. But it seems to me that there is enough semolina in this minced meat to add crackers as well.

From this quantity of products I got 16 medium-sized cabbage cutlets. Heat vegetable oil in a hot frying pan and fry the cutlets. Don't forget that cabbage cooks very quickly, so be sure to turn the cutlets over. Literally a few minutes on each side is enough.

Place the fried cabbage cutlets in a saucepan or roasting pan, coat with your favorite sauce and simmer a little. For example, I laid out a layer of cutlets, brushed them with homemade ketchup, and added a few sprigs of parsley for flavor. Then another layer of cutlets and more sauce. You can use overcooked onions and fried carrots with tomatoes as a sauce. You don’t need to simmer these cutlets for a long time; I think 10 minutes will be enough.

Cabbage cutlets are juicy, tender, and tasty. And they go perfectly with any side dish: porridge, pasta, potatoes, vegetables or, like mine, fried champignons.

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We will not say that lean cabbage cutlets will successfully replace beef or chicken cutlets; after all, meat is not a vegetable, and its taste is completely different. But if you approach the matter with soul and imagination, you will end up with a dish that eaters will immediately sweep off their plates. If you are fasting, watching your figure, or simply a fan of tasty and healthy food, be sure to study the selection of recipes for lean cabbage cutlets with photos and video instructions below. You will find a lot of interesting things for yourself!

Cauliflower and oatmeal

Cauliflower cutlets are in great demand. Before minced meat is prepared from it, it is subjected to heat treatment. It is boiled or fried. Some housewives manage to make minced meat from raw cabbage, but then the cutlets will have to cook longer.

In this recipe, the dish is prepared with oatmeal. It is especially useful for those who are on a diet. Cabbage cutlets are fried in a frying pan. If you cannot eat fried foods, you can cook it in a steamer.

Compound:

300 g cauliflower;
1 PC. bulbs;
0.5 cups oatmeal;
2 tbsp. l. flour;
salt;
any spices;
breadcrumbs;
dill greens.