Products:
- White cabbage - 1/5 part of the velka
- Chicken breasts - 2 pcs.
- Egg - 1 pc.
- Rusks - 1/2 cup
- Salt - to taste
This holiday season we have cabbage. It was born decently, just have time to cook something from it. And today I decided to fry cabbage cutlets. But my household does not really recognize meat-free dishes, so I decided to make these cutlets in half with minced chicken. It turned out tender, juicy and delicious.
Recipe for cabbage cutlets with minced meat:
1. Pass the chicken fillet through a meat grinder.
2. Pass white cabbage through a meat grinder. AND chicken fillet and I twisted the cabbage through a plate with large holes.
3. Add one egg and salt.
4. Stir.
5. From the minced meat, form cutlets and roll them in breadcrumbs.
6. Fry in a pan, cabbage cutlets with meat, on both sides until golden brown over low heat.
7. Ready cutlets can be served with and cabbage or.
Bon Appetit!
The subtleties of cooking cabbage - meat cutlets:
1. If the cabbage is juicy, then after twisting, squeeze out the excess liquid. So that the cutlets do not fall apart when frying.
1. Vegetable cutlets with rice
Potato - 2-3 tubers
Carrot - 1 piece
Onion - 1 head
Zucchini - 1 piece
1 egg
small piece of cabbage
0.5 cup cooked rice
5 st. spoons of flour
Breadcrumbs
Salt pepper
Vegetable oil
You can adjust the amount of vegetables to your taste: you can add more or less of something.
Cut potatoes, carrots and cabbage into small pieces and boil in salted water. Drain the water through a strainer. Cool the vegetables and twist in a meat grinder. Grate the zucchini, combine with vegetables. Salt the mass, add flour, rice and egg. Mix well. If the mass turns out to be watery, fry them like pancakes, spreading them with a spoon in hot oil. If the mass is thick enough, form patties, coat in breadcrumbs and fry on both sides.
2. Cabbage cutlets
500 g cabbage
100 ml. milk
2 eggs
2 tbsp. tablespoons semolina or flour
Salt
crackers
Vegetable oil
Finely chop the cabbage, put in a bowl. Pour milk into it and leave to simmer until cooked over low heat. When the cabbage becomes soft, and the milk is almost evaporated, we drive in the eggs and stir very quickly so that the eggs do not boil in a hot mass. Immediately add semolina or flour and salt.
We mix. Then we form cutlets, bread in breadcrumbs and fry in butter or vegetable oil.
3. Carrot cutlets recipe
500 g carrots
50 g cream
1 tablespoon semolina
100 g dried apricots
2 teaspoons of sugar
Salt
Egg - 1 piece (divided into protein and yolk)
Breadcrumbs for breading
Vegetable oil
Grate the carrots and stew in the cream, covering the pan with a lid, over low heat. As soon as the carrots become soft, add semolina, mix thoroughly and simmer a little more. Cut the dried apricots finely. Mix carrots with dried apricots, salt, sugar and egg yolk. Mix the mixture. We form cutlets. Beat the egg white, dip the cutlets in it, roll them in breadcrumbs and fry in oil until tender.
Vegetable cutlets are sweet.
4. Carrot-apple cutlets
Apples - 4 pieces
Carrots - 6 pieces
Milk - 100 ml.
Semolina - 1-2 tablespoons
Butter - 2 tbsp. spoons
1 egg
Sugar - 1/2 teaspoon
Breadcrumbs for breading
Vegetable oil
We cut off the peel from apples and carrots, remove the core from apples. We rub the carrots on a grater, cut the apples into small strips. First, stew the carrots in milk with butter until soft, then add apples, semolina, sugar and salt. We cook until ready. We beat the egg. Cool the mass, add the egg and mix. Forms cutlets, coat in breadcrumbs and fry. These cutlets are very tasty with sour cream!
5. Pumpkin cutlets
500 g pumpkin
50 g cream
1 st. semolina spoon
2 teaspoons of sugar
1 egg (divided into white and yolk)
We rub the pumpkin on a fine grater, squeeze the juice. We mix the cream with pumpkin juice and simmer the grated pumpkin in this sauce under a closed lid for about five minutes. Then add semolina, sugar and yolk, stir and form cutlets. Beat the protein, dip the cutlets in it, bread in breadcrumbs and fry in oil on both sides.
Not all kids are happy to eat vegetables, but they are very healthy. I propose to diversify the diet to cook appetizing and tasty cabbage cutlets for children at home.
- Cauliflower 400 grams
- Broccoli 400 Grams
- Egg 2 Pieces
- Flour 3 Art. spoons
- Semolina 3-4 Art. spoons
- Salt 1 Pinch
- Pepper 1 Pinch
1. cauliflower wash, dry and disassemble into inflorescences. Dip in boiling salted water and boil for about 5 minutes. Then drain the water, cool the cabbage.
2. After chop it into small cubes. Wash the broccoli and chop finely too. If desired, white cabbage can also be added to the recipe for making cabbage cutlets for children.
3. Carefully break the eggs and separate the whites from the yolks.
4. Add the yolks to the cabbage bowl.
5. Salt, pepper to taste and pour first semolina and then sifted flour.
6. Beat the reserved proteins in a dense foam with a pinch of salt.
7. Add them to the bowl. This will make cabbage cutlets for children at home even more tender.
8. Gently mix everything until smooth. Put a frying pan to heat up. You can drop a little vegetable oil and smear with a brush or leave the pan dry.
9. Form cutlets with wet hands and put them in a pan.
10. When the bottom is browned, carefully turn over and fry on the second side. Here is such a simple recipe for cabbage cutlets for children. You can serve them with sour cream.
Easy kale recipe for kids step by step with photo.Not all kids are happy to eat vegetables, but they are very healthy. I propose to diversify the diet to cook appetizing and tasty cabbage cutlets for children at home.
This recipe on how to cook cabbage cutlets for children is not only healthy, but also very tasty. They are very tender, juicy inside and with a delicious crispy crust. At the same time, they are fried almost in a dry frying pan, so without excess oil.
Servings: 4
- National cuisine: home kitchen
- Dish type: Hot dishes, Meatballs
- Recipe Difficulty: simple recipe
- Preparation time: 9 minutes
- Cooking time: 40 min
- Servings: 4 servings
- Amount of calories: 45 kilocalories
- Occasion: For kids
Ingredients for 4 servings
- Cauliflower - 400 Grams
- Broccoli - 400 Grams
- Egg - 2 Pieces
- Flour - 3 Art. spoons
- Semolina - 3-4 Art. spoons
- Salt - 1 Pinch
- Pepper - 1 Pinch
step by step
- Wash the cauliflower, pat dry and separate into florets. Dip in boiling salted water and boil for about 5 minutes. Then drain the water, cool the cabbage.
- Then chop it into small cubes. Wash the broccoli and chop finely too. If desired, white cabbage can also be added to the recipe for making cabbage cutlets for children.
- Crack the eggs carefully and separate the whites from the yolks.
- Add yolks to bowl with cabbage.
- Salt, pepper to taste and add semolina first, and then the sifted flour.
- Beat the reserved proteins in a dense foam with a pinch of salt.
- Add them to a bowl. This will make cabbage cutlets for children at home even more tender.
- Gently mix everything until smooth. Put a frying pan to heat up. You can drop a little vegetable oil and smear with a brush or leave the pan dry.
- Form patties with wet hands and place them in the pan.
- When the bottom is browned, carefully turn over and fry on the second side. Here is such a simple recipe for cabbage cutlets for children. You can serve them with sour cream.
