The most delicious cabbage cutlets with minced meat

Using prepared minced meat, many are afraid of excess fat in it. I don’t want to increase the amount of bread or flour. As an alternative substitute, you can try vegetables - it turns out just fine.

The most delicious are the cabbage cutlets with minced meat. Meat lovers should not be afraid, as cutlets cooked according to this recipe with step-by-step photos are much more tender and significantly superior in taste to their counterparts prepared according to the classic recipe.

Minced meat can be purchased ready-made, but home-made, ground immediately before use, much better. Any meat is suitable, only pork products are still softer. If you want to take beef, make an assortment with a lean piece of pork. Although minced chicken also works well, the choice is yours.

To chop cabbage, you need a blender or a kitchen machine. In the absence of such a technique, use a shredder or grater.

Before serving, ready-made cutlets are steamed in a pan with the addition of a small amount of water - the taste will be great. Choose a side dish as you wish. Fresh buckwheat porridge or mashed potatoes, stewed vegetables or salad emphasize the unique extravaganza of the tastes of the original and satisfying dishes.

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Ingredients:

How to cook cabbage cutlets with minced meat

Peel the onion and divide into 4-8 parts. Remove the cover leaves from the cabbage and cut in half. Separate the segment and cut into small pieces. Place prepared vegetables in a bowl and chop with a blender.

The mass should be homogeneous, moderately juicy. If the cabbage has secreted a lot of juice, it must be drained so that the patties do not blur when cooked.

Combine the vegetables and the minced meat. Release the egg and salt the mixture. Add freshly ground pepper, other spices as desired and mix thoroughly.

To prevent the products from cracking when frying, beat off the semi-finished meat, striking with force to the work surface or to the bottom of the bowl.

In a separate bowl, mix crackers and flour in a 1: 1 ratio. Pour oil into a pan and heat. With wet hands, select the meat and vegetable mass and form blanks of the desired shape.

Then immerse in breading and spread in a skillet. On medium heat, fry on each side until a pleasant golden color.

Serve hot with the side dish selected. Bon Appetit!