Lean cabbage cutlets - healthy and tasty

22.05.2019 Country kitchen

Raw cabbage, carrot and onion cutlets are a great option for those who fast. Although as a vegetable side dish for meat, they will be of interest to many.

According to this step-by-step recipe with photos, they turn out tender, tasty and mouth-watering. You can add bell pepper and zucchini or eggplant to the composition of cutlets, depending on the season.

Ingredients for 8 pieces:

white cabbage - 300 g;
potatoes - 1 pc;
onions - 1 pc; small;
raw carrots - 1 pc; small;
semolina - 2 tablespoons without a hill;
wheat flour - 2 tablespoons;
salt, black pepper to taste;
breadcrumbs - 2-3 tablespoons;
vegetable oil - 2-3 tablespoons.

How to cook lean cabbage cutlets

In cabbage, remove the top spoiled leaves and rinse. Coarsely chop the cabbage, dip in boiling salted water and bring to a boil. Throw cabbage into a colander.

We wash the potatoes and boil them “in their uniforms” until ready. Peel the potatoes from the skin and cut into small pieces that will go into the hole in the meat grinder. It is better to twist warm potatoes through a meat grinder - it will be better to warm up, therefore, while the potatoes are boiling, we prepare all the other ingredients.

Rinse and peel carrots and onions. Cut the onions and carrots medium-sized so that the pieces easily fit into the hole in the meat grinder.

We twist cabbage, onions, carrots and potatoes through a meat grinder.

Add salt and black pepper to the vegetable mass, put flour and semolina.

Mix. We put the resulting minced meat aside for 20-30 minutes - so that the semolina swells.

We form small oblong cutlets from minced meat and roll them in breadcrumbs.

Well, heat the pan with vegetable oil. We spread the cutlets at a short distance from each other (to make it convenient to turn them over) and fry on the fire a little lower than medium to golden crust. Then cutlets gently turn over and also fry the other side.