Cabbage meat cutlets. Minced meat patties with cabbage

Wash the meat, pat dry and cut into small pieces. Skip the meat through a meat grinder. Wash the cabbage and cut into small pieces.

Peel onion and garlic.

Twist the cabbage, onion and garlic through a meat grinder and add to the minced meat. Soak white bread in water, then squeeze out excess liquid and pass through a meat grinder, add to minced meat.

Pepper and salt minced meat to taste.

Add a raw egg and semolina, knead the minced meat well. Then the minced meat should be beaten off so that during frying our minced meat patties with the addition of cabbage do not fall apart and keep their shape.

Form cutlets from the minced meat. Put them in a frying pan heated with vegetable oil. Vegetable oil should cover the bottom of the pan.

Fry cutlets with cabbage and minced meat on both sides over medium heat until golden brown (3-4 minutes on each side).

Delicious, juicy cutlets with cabbage and minced meat are ready. Serve hot.

Bon appetit!

A sonnet does not fit into my head, and there is no mood at all,
When the inside, with a loud rumbling, demands to serve cutlets!

If you like to experiment in the kitchen with meat dishes, I recommend cooking delicious, satisfying and budget minced meat patties with cabbage. Thanks to the addition of this vegetable to the minced meat, the cutlets are juicy. And their number is simply impressive.

But do not think that meat will not be felt in such cutlets. Minced meat is clearly felt here, and cabbage gives a slight aftertaste. But the solo flavor notes still belong to the meat. From these ingredients, 13-15 pieces of cutlets are obtained, depending on the size.

To prepare this dish, you can use minced meat purchased or made at home. The second option is, of course, better. To make minced meat, you need to grind pork or beef in a meat grinder (you can make a mixture of both). The delicate shoulder blade is ideal for these purposes.

Recipe Information

Cooking method: frying in a pan..

Total cooking time: 40 min.

Ingredients:

white cabbage - 400 g
minced meat - 400 g
onion - 1 pc.
egg - 1 pc.
pepper, salt
garlic - 1-3 cloves
vegetable oil
breadcrumbs and flour for breading.

Cooking method

Cabbage and onion cut into small pieces. Grind in a blender.
We turn into a homogeneous mass. If this mass is too juicy, you need to squeeze the juice so that the cutlets do not fall apart during the frying process.
Put chopped vegetables in a bowl.
Add cooked minced meat. I use ground pork.
We drive one chicken egg into the mass.
Add salt, pepper, crushed garlic.
With our hands, carefully beat off the prepared minced meat for cutlets on a bowl.
We heat the pan by pouring vegetable oil into it. And we begin to form cutlets with wet hands. Roll the workpiece in a mixture of breadcrumbs and flour (1: 1).
Let's start frying cutlets. Turn on medium heat and put the products in the pan. Fry until golden brown first on one side.
Then turn it over and fry over the same heat until browned.
We shift all the resulting meatballs into a saucepan, on the bottom of which we pour a little water. Cover with a lid and put on a slow fire to steam. When all the liquid has evaporated, remove from heat, and our tasty second the dish is ready.
Meat cutlets with cabbage are best served in combination with a side dish of stewed potatoes. Although pasta, boiled rice or porridge - buckwheat, wheat, barley, peas are also good.

On a note:

If desired, you can make cutlets with gravy. To do this, put the products in a saucepan. Separately, cook sautéed onions and carrots. Combine it with tomato and water. Add sugar, salt and pepper to taste. Pour such watering cutlets. Simmer over moderate heat for another 15 minutes.
A good addition to minced meat and cabbage cutlets is a creamy sauce.
To prepare such cutlets, you can use not only white cabbage, but also cauliflower. Sauce zucchini is also suitable as a vegetable component.

These meatballs with cabbage have been in our collection of family recipes for a long time, and it was like that. Once, many years ago, on a train, a fellow traveler shared what amazing cutlets she cooks with young cabbage. Her story was so emotional, tasty and colorful that upon arrival home we tried her recipe and did not regret it, they turned out so tasty and juicy. Since then, cabbage cutlets have become frequent guests at our dinner table. And I cook them not only in spring and summer, when there is a lot of young cabbage, I cook all year round and put ordinary white cabbage. Be sure to try these meatballs.

Ingredients:

(4-6 servings)

500 gr. minced meat
200 gr. cabbage
1 small onion
1 egg
80 gr. white bun
100 ml. milk
1 tsp salt
1/3 tsp ground pepper
vegetable oil for frying

We take young cabbage, finely chop. Thin cabbage strips cut across. We salt the cabbage, and then rub it with our hands. After such a massage, the cabbage releases juice and becomes softer.
We combine cabbage with minced meat, knead well.
A small onion, about the size of an egg, finely chopped.
Soak the white roll in milk, remove the crust first.
Add the onion, the white bun soaked in milk and the egg to the minced meat.
I put salt and pepper. We knead the minced meat very well, then the cutlets turn out to be more tasty and beautiful, and do not fall apart when frying.
We form cutlets, roll each cutlet in flour.
Fry in a well-heated pan. First, we make the fire quite strong so that a crust forms faster, then we reduce the fire to medium.
We turn the browned cutlet onto another barrel, lightly fry.
Cover the pan with a lid and simmer the meatballs until tender.
Fragrant and very appetizing cutlets with white cabbage are served with a side dish or as an independent dish. By the way, cutlets can be cooked not only with cabbage, they are no less tasty and healthy.

Cabbage cutlets - very healthy, tender and tasty dish. It can be served as a side dish or used as a main dish.

It is very easy to prepare, all the ingredients can be bought at the store.

The classic version of cutlets is a great addition to fatty juicy meat.

You will need:

five chicken eggs;
one cabbage fork;
wheat flour - 390 gr;
vegetable oil for frying;
seven bulbs;
salt and black pepper to taste.

Step-by-step instruction:

Load the cabbage leaves into a blender and grind.
After that, pour a lot of cabbage with boiling water, remove the bowl for 2 hours.
We squeeze it out of the cooled water.
Pass five peeled onions in a frying pan, having previously chopped them finely.
Finely chop the other two onions too.
We break eggs into cabbage, pour raw and fried onions, ground pepper, salt. We mix.
After wetting our hands, we form balls from the resulting mass, process them with flour.
With our hands we give the koloboks a flattened shape of cutlets.
Fry in vegetable oil until a delicious golden crust appears.

cauliflower recipe

If you are on a diet or you are a staunch vegetarian, these cutlets are for you. They are light, tasty and satisfying.

Grocery list:

flour - 75 gr;
salt - 15 gr;
two eggs;
cauliflower 1 kg;
two sprigs of parsley;
vegetable oil - 50 ml.

Step-by-step instruction:

Boil cabbage inflorescences in water until half cooked, 5 minutes. Don't forget to salt the broth.
Cut the cooled cabbage into small pieces.
Pour the sifted flour into the resulting mass, add salt, raw eggs, chopped parsley. Mix everything. It turned out vegetable stuffing.
Heat oil in a frying pan.
We take the minced meat with a tablespoon, give the desired shape with our fingers and lower it into the pan.
Fry for 4 minutes from each barrel. The fire is medium.

Cabbage cutlets with mushrooms

Required Ingredients:

one onion;
flour - 140 gr;
ground pepper to the couse;
hard cheese - 50 gr;
salt to taste;
champignons - 0.1 kg;
two eggs;
sunflower oil - 60 ml;
forks of white cabbage.

Cooking secrets:

We cut the head of cabbage into several large pieces. You should get 5-6 pieces in total.
Put them in a bowl with water. Add salt, put peppercorns and one bay leaf.
Boil the contents of the pot for 5 minutes.
We take out the softened cabbage and finely chop with a knife.
We pass the cheese through a grater.
Finely chop the onion one by one and coarsely chop the mushrooms.
Pass the onion in sunflower oil, after 4 minutes add pieces of mushrooms.
We cook another 6 minutes.
We combine cabbage, salt, onion-mushroom mass, cheese, raw eggs and pepper.
From a homogeneous mixture we sculpt cutlets.
Immerse them in flour and put them in a frying pan in oil.
After 4 minutes, turn the meatballs to the other side.
The dish is served hot. Bon appetit!

With added potatoes

Do you want to make a vegetarian dish more satisfying and nutritious? Add potatoes to it.

Recipe Ingredients:

breadcrumbs - 25 gr;
two medium bulbs;
potatoes - 0.3 kg;
vegetable oil for frying;
white cabbage - 0.3 kg;
salt and ground pepper to taste;
one chicken egg;
butter - 70 gr.

How to make meatballs:

Disconnect the top leaves and stalk from the cabbage. Finely chop the rest along with the peeled onions.
Put the vegetables in the pan, pour 60 ml on top.
Simmer the whole mass for seven minutes at medium power.
Separately, boil the potatoes until soft, mash them.
Salt and pepper the stewed cabbage.
Add the cabbage mass to the puree, pour over the egg, add butter. Mix.
Form round cutlets by hand, sprinkle with breadcrumbs.
Fry using vegetable oil until golden brown.
You can serve these cutlets with sour cream, fresh herbs, mayonnaise or mushroom sauce.

Variation from Yulia Vysotskaya

Cutlets according to this recipe are obtained with a golden crisp on top, and a soft, tender filling inside.

Base Ingredients:

one egg;
semolina - 60 gr;
white cabbage - 0.3 kg;
any spices;
broth - 300 ml;
salt to taste;
oil for frying - 30 gr.

Step by step preparation:

Wash the cabbage leaves under the tap, dry them and pass them through a meat grinder.
Break the egg into the cabbage and beat it with a whisk. Add spices, semolina and salt to it.
Mix the mass with a spoon and put it on the shelf for 7 minutes. Semolina will increase in volume during this time.
Pour oil into the pan, turn on the gas stove.
After wetting your hands, fashion cutlet-shaped meatballs from the minced vegetable.
Drop them into the sizzling oil. Cook until crusty.
As soon as the dish is cooked, pour the broth on top and simmer the cutlets on low heat for 10 minutes.
Put the appetizing meatballs on a plate and pour them with sour cream sauce. Bon appetit!

Meat and cabbage cutlets

If you missed that there is not enough meat for ordinary cutlets, add cabbage.

You will need:

onion - 150 gr;
salt to taste;
ground beef - 0.5 kg;
any spices and peppers to taste;
cabbage leaves - 0.3 kg;
sunflower oil - 50 ml.

Cooking method:

Ready-made minced meat can be bought at the store, but it is advisable to make it at home from a piece of meat.
Cut the meat into pieces and send it to the meat grinder, do the same with cabbage and onions.
Knead the minced meat from the resulting mass with your hands and additionally beat off.
Place it under cling film and close in the refrigerator for 30 minutes.
During this time, the minced meat will be saturated with the juice of meat and vegetables, as a result, the cutlets will fry tastier.
As soon as the oil in the pan starts to sizzle, we make koloboks of cutlets with our hands and lower them to the bottom of the frying pan.
Cook until crusty. The meatballs can be additionally stewed in the broth for 40 minutes.
These cutlets go well with mashed potatoes, buckwheat or rice.
dill - 40 gr;
flour - 70 gr;
semolina - 80 gr;
breadcrumbs - 100 gr;
salt - 4 gr;
one bulb;
black pepper - 3 gr;
olive oil - 20 ml.

Action algorithm:

Get rid of the spoiled leaves from the cabbage head, cut into several large pieces and boil them in a saucepan, after salting the water.
After 10 minutes, turn off the stove, discard the pieces of cabbage in a colander and pass through a meat grinder.
Process the onion on a grater, push the garlic cloves on the press, chop the dill with a knife.
Combine vegetables in a common bowl, add salt, semolina, pepper and wheat flour. Mix everything.
Form patties with your hands and sprinkle with breadcrumbs.
Fry in olive oil.

But no ... Their internal content should at least bring a very interesting taste. As a result, you will get a unique taste and very juicy and tender meatballs.

The most interesting thing is that the finished cutlets disperse very quickly - you don’t have time to fry as they are gone. Our family only had enough of them for one lunch, and the pleasures certainly lasted for the whole day. So try it and have fun.
Happy cooking everyone!!!

Cooking steps:

7) Finished cutlets from minced meat and cabbage "Juiciness" put it on a plate and you can serve it to the table. There are cutlets with minced meat and cabbage is best warm.
Cutlets with the above ingredients will turn out to be very juicy and tender, it is cabbage that gives them this tenderness. Try it and the result should certainly please!
Bon Appetit everyone!!!