Compilation of recipes for cabbage cutlets. Cabbage cutlets Sauerkraut cutlets recipes

Sauerkraut cutlets

Do you like sauerkraut? Then try to straighten your table and prepare a herb that we all know, like cutlets. And we will have cutlets today from sauerkraut. Just don’t think that this is monotonous or boring. Anyway, I know this recipe is unique, easy and very tasty.

However, it’s not noble to write about relish. It’s better to get it from someone on your own, preparing this awkward recipe. To earn this herb in the right way with delicious help, one little secret, I’ll write a little below.

Ingredients:

• sauerkraut 500 gr.; so, before speaking, here you can admire the recipes for preparing the most delicious
• boron 100g;
• cibul ripchasta 1 pc. small;
• chasnik 2 chastiches;
• egg 1 piece;
• soda? tsp

Preparing cutlets from sauerkraut

1. Wash the cabbage and drain. Then cut the cabbage into thin slices.

sauerkraut

2. Now we are cutting down the cibul and chasnik.

cibulya and chasnik

3. Place chopped cabbage, chopped cabbage and chasnik, soda and egg in a container.

4. And just so that the cutlets have a unique relish, add a few more spices, which will help us create the right miracle - cutlets.

This black chalked pepper and the present day. Add spices for flavor, but be careful not to overdo it. Add a little bit of cabbage and salt the minced cabbage with dried sill. The taste of the cutlets is simply delicious.

5. Mix everything and add thoroughly into the rest of the mixture. Let's mix everything again.

6. Formed into kolts. The minced cabbage can be placed on a frying pan with a spoon, or you can form cutlets with your hands. Wet your hands in front with water. We put the chops on the heated frying pan with olive oil.

7. Grease from both sides until golden brown.

Such cutlets will be especially tasty when they look hot.

Colets with sauerkraut can be served as a separate side dish or topped with herbs and potatoes: boiled potatoes, greased, with potato puree. Really delicious! Enjoy your appetite and stay healthy.

The barkiness of cabbage, like the priceless source of cellulose, is not opaque. This explains the popularity of cabbage herbs. In addition, the smells are low-calorie, brown and economical.

Among the wide spread of cabbage delicacies, one could always see cutlets that were suitable for the role of both an independent herb and a side dish. Enter the store for vegetarian, children's and children's menus, which will greatly enhance the family diet, and preparation is even simpler.

Cabbage cutlets, which are prepared with a minimal set of ingredients, come out not only tasty, but also because of the vitamins contained in the cabbage. They are good to eat with sour cream or tomatoes, as well as with meat.

The most delicious cabbage cutlets - photo recipe

An excellent option for a light lunch or evening are cabbage cutlets. Perhaps, the rich stench seems a little appetizing and savory, if you try to cook this herb at any time, you will change your mind.

Preparation time: 1 hour 30 hours

Quantity: 6 servings

warehouses

• White cabbage: 1.5 kg
• Cybula ripchasta: 1 pc.
• Eggs: 2 pcs.
• Milk: 200 ml
• Semolina: 3 tbsp. l.
• Boroshno wheat: 5 tbsp. l.
• Sil:
• Black chalk pepper:
• Roslinna Oliya:

Preparation instructions

Recipe for cauliflower cutlets

Sauce cutlets with an appetizing crust can be prepared without meat. Mittevo brings such herbs to the table.

Required ingredients:

• a piece of cauliflower;
• 2 cold eggs;
• 0.1 kg siru;
• 1 cibulin;
• 100 g boroshna;
• salt, pepper, crepe, breadcrumbs.

Etapi gotuvannya moist cauliflower cutlets:

1. We rinse our central ingredient, cut the hard part of the pumpkin with a knife, add it to the juice and transfer it to a bowl.
2. Throw the juice into the pot and cook after boiling again for about 8 more khvilins.
3. You may want to boil the cabbage pieces with a slotted spoon until they are ready to cool.
4. The cooled cabbage is pureed in a blender and reinserted.
5. Cut the cleaned cibul into small squares.
6. It is washed out and the strength is shaky.
7. Grate the cheese on the large side of the grater.
8. We add cabbage puree with zibule, greens and cheese, beat in eggs, add salt, pepper, add spices until it tastes good, after which we mix everything until smooth.
9. Let's add flour|good| And mix vigorously again.
10. We fry the olive 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. We fry the cabbage cutlets until golden brown, after which we turn them over with a wooden spatula.

How to prepare cutlets z|iz|

This recipe is a magic stick, since the minced meat for the cutlets is critically small. Having added more cabbage, you remove the high-quality cutlets.

Required ingredients:

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

Etapi gotuvannya cabbage and meat cutlets:

1. We shake the cabbage as much as possible;
2. Having salted the giblets, coat them with minced meat;
3. After pouring milk over the cabbage, simmer in a heavy frying pan until ready.
4. After boiling the milk, add the semolina, stir without stirring, and let it simmer for about a quarter of a year.
5. Cool the cabbage mass, then combine it with minced meat and beat in the egg. After mixing, check until our emergency minced meat is still cold.
6. After wetting your hands, form an oval-shaped crust, pan it in the oven and coat it with baking oil. Top sauce, sour cream or mayonnaise will become wonderful additions to the original flavor.

Cabbage cutlets and chickens

Regardless of such an unimportant combination of products, the result will surprise you with its pleasant taste and saturation. And by initiating and simmering the finished cutlets for a little while in tomato, you will add juiciness to them.

Required ingredients:

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

Preparation procedure cabbage-chicken cutlets:

1. We remove the top cabbage leaves, grate the required amount of cabbage or pass it through a blender.
2. We strengthen the meat from the brushes and skins, passing it through a meat grinder or blender. The ratio of cabbage and meat is approximately 2:1.
3. Combine the minced meat with cabbage puree, beat in the egg, mix by hand, adding spices and salt. Again, mix and beat the minced meat by hand. The masa will look a little thin, and once the cutlets are ready they will have a wonderful shape.
4. With bare hands we form round cakes, add baked butter and brush on both sides.
5. When the brown crust appears, change the mixture as much as possible, add a little dill or meat broth, simmer for about a quarter of a year. It is allowed to add spices and bay leaves to the broth.
6. A special side dish for these cutlets is rice and homemade pickled salt.

Recipe for cabbage cutlets and siru

The most banal hard cheese can add a piquant flavor to cabbage cutlets.

Required ingredients:

• 1 small cabbage saw;
• 100 ml sour cream;
• 50 g siru;
• 2 cold eggs;
• 50 g boroshna.

Etapi gotuvannya cabbage cutlets with added syru:

1. We shake the cabbage as thinly as possible, brush a couple of husks with baked olives, then add sour cream and continue to simmer until soft, seasoning with salle and pepper. After that, remove from the heat and let cool.
2. Grate the cheese into the middle of the middle.
3. If the cabbage is cold, beat the eggs into it and pour the cheese into it, thoroughly mixing it.
4. Shape into cutlets from the trimmed mixture, pan and fry on both sides until golden brown;
5. Serve to the table with sour cream.

How to prepare savory cutlets from sauerkraut.

Don’t you believe that you can make juices, meats and even savory cutlets from sauerkraut? Then we will come to you! For meat eaters, when you read the name, the food may taste wonderful. However, if you don’t care to think about saving your figure, cabbage cutlets will come just right.

Required ingredients:

• 0.5 kg sauerkraut;
• 300 g boroshna;
• 20 g cucru;
• a pinch of soda;
• cibulin;
• egg;
• salt and pepper.

Etapi gotuvannya The finest summer cutlets:

1. Finely shaky cleaned fish, sauté it in fried oil until tender.
2. Sift through a fine sieve, add soda and zuccor thoroughly. Everything is thoroughly mixed.
3. Mix well with cabbage, add salt and pepper, after mixing, add coated cabbage and egg, for the cabbage you can add flavor to the chopped greens.
4. Cutlets are formed from minced cabbage, baked in a bowl, and then smeared over low heat.
5. Serve with sour cream as an addition to any side dish.

Song of children's cutlets with cabbage and carrots

The decision to indulge in meat strains during the hour of Lent is due to the meagerness of the chosen menu. You can enjoy it with cabbage-carrot cutlets. An egg is present in the recipe as a complementary element, which can be replaced with 1 potato when baking.

Required ingredients:

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

Preparation procedure best cutlets:

1. We shake the cabbage wobbly.
2. Then grate the peeled carrots on the middle of a grater.
3. Vegetables are easily sautéed. The stench of cooking cutlets does not suit the poor looking one. For this, fry a tablespoon of olive oil in a frying pan and place the prepared cabbage and carrots on it. The last hour of smearing is about 10 hvilins. Transfer the vegetables, which have become soft, into a deep bowl.
4. In order for the cutlets to properly trim their shape, they need a binder so that the egg is pressed into the roll and thoroughly. Beat in the eggs, and also add 100 g of beard, season with spices, and stir thoroughly.
5. Now our minced meat is ready to be formed into cutlets. The shortbreads are formed with bare hands, after which we pan them in the pan, which is left out, and grease them on both sides.

Cabbage cutlets at duktsi

This type of herb is a must-have for all lovers of dietary and vegetarian food. The result is juicy, absolutely greasy and even brown.

Required ingredients:

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

Etapi gotuvannya rosy and appetizing cutlets without meat:

1. We remove cabbage leaves from a splinter, remove them well and put them in a saucepan.
2. Boil the cabbage leaves in salted water for about 10 minutes. If you are fermenting young vegetables, this boiling step can be omitted.
3. When the cabbage is cooked cold, please use a blender or hand-cutting machine.
4. Melt the butter in a heavy-duty frying pan, add the cabbage, stirring, simmer for 5 minutes, then add the milk.
5. When the milk-cabbage mixture is just about to boil, pour in the semolina, stir, turn on the heat and cover with a lid.
6. If the masa is washed out and the semolina is swollen, eggs are added, the white of one of them can be creamed in advance for coating. Salt and season the minced meat, then mix thoroughly.
7. Form cutlets from this and then roll in breadcrumbs.
8. Place a sheet of waxed paper over it, place it on a new cutlet and place it in the oven for about 20 minutes.
9. Remove the cutlets, coat them with protein and return them to the oven, this time for a quarter of a year.
10. The finished dish can serve as a side dish, preferably served with sour cream or ketchup.

I’ve already tried a lot of recipes for cutlets made from the wonderful white cabbage (or with its additions). Regardless of the fact that all the smells appear the same, the cutlets will always come out even more juicy and appetizing! And I guess I had the idea of ​​trying to make cutlets not with fresh cabbage, but with sauerkraut. I want to tell you that the grass came out simply worthless! The juices, with their pleasant sourness and unique aroma, went off with a bang at the dinner table! And now I’m preparing them twice as much!
Well, today I promise you to please your people with wonderful sauerkraut cutlets!

To prepare song cutlets with sauerkraut, you will need:

white cabbage, sauerkraut – 500 g
boro wheat – 100 g
tsibulya – 1 pc.
chasnik – 2 cloves
egg – 1 pc.
grub soda - ½ tsp.
black chameleon pepper - for the relish
salt for relish

How to prepare song cutlets from sauerkraut.:

1. Place the sauerkraut in a drushlyak or sieve, leave for about an hour, so that the excess rosemary is drained off. Alternatively, the cabbage can be easily squeezed by hand. If the cabbage you use for making cutlets seems sour, rinse some of it under running water.
2. Cut the prepared cabbage finely with a knife. For eggplants, the cabbage can be passed through a meat grinder, or in a blender or food processor.
3. Peel the tsibul and chasnik from dehulling, remove, dry, chop finely with a knife. The chasnik can be passed through a press or grated on a third grater.
4. Place the chopped cabbage and chasnik in a bowl with chopped sauerkraut, add an egg, a small amount of soda, black pepper and salt for relish. Mix all ingredients thoroughly.
5. Add the masa thoroughly to the pan, stir well again so that the breast is not lost. Let the minced meat sit for 15-20 minutes.
6. Form small, neat minced meat cutlets. To make the cutlets easier to stick, do not forget to periodically wet your hands in cold water. If the minced meat is very rare, you can add a little beard or form cutlets by adding a tablespoon of cabbage mixture directly into the frying pan.
7. Place the workpiece into a frying pan with pre-heated oil and fry until golden brown. Carefully turn the cutlets over using a spatula or two and brush until crispy on the other side.
8. When the cutlets are ready, transfer them to a plate and serve immediately. Frequently!

Sauerkraut cutlets can be served on the table as a stand-alone pastry (for example, with) or as a side dish with various meat or sheep herbs. I often spoil my household with similar relish, like cutlets

Whenever I make ready-made cutlets with cabbage and potatoes, I add the cabbage to the minced meat, fresh and shaky, add some salt and rub it with my hands until it gets juiced.

Recently, my mother shared with her friends that she had decided to add sauerkraut to the minced meat and the cutlets came out so tasty that now she only adds cabbage to them instead of fresh cabbage. The sauerkraut is sokovita, pulpy, already salted, that the minced meat itself does not need to be salted - in the cutlets it is not noticeable at all, but the taste is wonderful!

So today I prepared these same cutlets and we’ll let you know :)

Ingredients for preparing minced meat cutlets with sauerkraut

So, to prepare minced meat cutlets with sauerkraut, I needed:

white bread - soft rolls

cybula - 1-2 heads

chasnik - 3 cloves

sauerkraut - 1 bottle approx.

pepper, breadcrumbs

She cut the bread into pieces, soaked them in water, squeezed them and twisted them into minced meat, together with cybul, chasnik and potatoes.

Viklala minced meat.

Add some sauerkraut after soaking it in the countryside. I mixed the minced meat, peppered it - no need for salt!

I sealed the cutlets, rolled them in breadcrumbs - you can roll them in a corn hoe, it takes in less oil.

I grease the cutlets in a frying pan from both sides until golden brown. I fry the first bacon under a closed lid so that the cutlets are thoroughly steamed, and I fry the other bacon with an open lid.

These were the cutlets I got with minced meat, sauerkraut and potatoes. I hope you enjoy this recipe.

Check out more recipes in this section:

These are not meat, but vegetable cutlets made from added meat.

There are still more vegetables in sheep cutlets, no matter here 🙂 The minced sheep meat has to be scrambled with an egg, as the wine disintegrates, and there is more meat. If there is only meat, then you will end up with meatballs, not cutlets.

Hello Katyusha! I will also twist the cabbage into minced meat. So it’s delicious and a uniform warehouse to come out of.

Margarita, my dear, I couldn’t help thinking about turning it into meat cucumber, but it’s a good idea, I’ll definitely try it!

We wish you all good health!

Nina is the hour of Lent. During the hour of fasting, grass is traditionally prepared from cereals, vegetables, mushrooms, and today we prepare grass from sauerkraut.

Sauerkraut has been fermented in taverns for a long time, especially in the winter and spring. No wonder people said: Cabbage is not empty. It still preserves vitamins and minerals, in addition, the sauerkraut has undergone fermentation for an hour, so it can be enriched with cinnamon for the intestinal flora.

This delicious herb in Lent - cutlets with sauerkraut - recipe and photo.

The recipe itself has nothing unusual, except for the fragments of my aromatic cuisine - show recipes with, in this recipe we also have a vicarious ethereal oil, although you can do without it.

Recipe for cutlets made from sauerkraut.

0.5l. sauerkraut,

0.5 bottles of semolina and boroshna,

1-2 cibulini,

Preparing cutlets from sauerkraut.

Add a little bit of sauerkraut. Shred the cibulini finely and add to the cabbage. Add beans, semolina, soda, drop 2-3 drops of essential oil.

Mix everything thoroughly. Let me stand for five minutes. Within an hour, the soda will extinguish the acid, and the semolina will swell. There is no need to add salt; sauerkraut still has salt.

With wet hands, make cutlets of the size you like and fry them until golden brown. Finally, reduce the heat to a minimum, cover with a lid and simmer a little.

To relish the cooked cutlets, we might like to think of cabbage pies.

You can experiment. Sometimes I add 2-3 mashed boiled potatoes to the mixture. It tastes so soft, especially when the cabbage is sour.

And you can add finely chopped and greased mushrooms - fresh or frozen, the herb will be even more delicious.

These sauerkraut cutlets can be served with tomato sauce during fasting, or if you don’t need to finish fasting, you can serve them with sour cream or sour cream.

Golovne, cook with love and in a good mood.

Savory.

Song cutlets made from sauerkraut.