How to make sauerkraut cutlets. Lenten sauerkraut cutlets. Cabbage cutlets with chicken breast

Continuing my experiments with cutlets, I accidentally came across this recipe. cutlets with minced meat and sauerkraut. Because the taste sauerkraut I love it, I decided to try it. The cutlets turned out amazingly juicy and tasty. WITH mashed potatoes they will harmonize perfectly and complement each other.

Ingredients

To prepare cutlets with minced meat and sauerkraut we will need:
500 g minced meat;
250 g sauerkraut;
100 g breadcrumbs;
2 eggs;
1 onion;
vegetable oil;
salt, spicy ground pepper- taste.

Cooking steps

Combine minced meat, 1 egg, stewed cabbage, salt and hot ground pepper. Add salt carefully, as the cabbage is salty.

Separately, beat the egg in a plate and dip the formed cutlets into it.

Then carefully roll each cutlet in breadcrumbs.

Fry the cutlets over medium heat in a frying pan heated with vegetable oil, on both sides until golden brown (if desired, the frying pan with fried cutlets can be covered with a lid and simmered for 10 minutes).

The benefits of cabbage as an invaluable source of fiber are undeniable. This explains the popularity of cabbage dishes. In addition, they are low-calorie, healthy and economical.

Among the wide variety of cabbage delicacies, cutlets have always stood out, suitable for the role of independent dish, and side dish. They are included in vegetarian, children's and diet menu, are able to diversify the family diet, and are prepared very simply.

Cabbage cutlets prepared from a minimal set of ingredients, they turn out not only very tasty, but also due to the vitamins contained in cabbage. They go well with both regular sour cream or tomato, or with some meat dish.

The most delicious cabbage cutlets - photo recipe step by step

Cabbage cutlets are an excellent option for a light lunch or dinner. Perhaps to many they do not seem appetizing and tasty enough, however, after trying to cook this dish at least once, you will completely change your opinion about it.

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

• White cabbage: 1.5 kg
• Onions: 1 pc.
• Eggs: 2 pcs.
• Milk: 200 ml
• Semolina: 3 tbsp. l.
• Wheat flour: 5 tbsp. l.
• Salt:
• Ground black pepper:
• Vegetable oil:

Cooking instructions

Cauliflower cutlets recipe

Hearty cutlets with appetizing crust Can be prepared completely without meat. This dish flies off the table in the blink of an eye.

Required ingredients:

• cauliflower forks;
• 2 cold eggs;
• 0.1 kg cheese;
• 1 onion;
• 100 g flour;
• salt, pepper, dill, breadcrumbs.

Cooking steps delicious cauliflower cutlets:

1. We wash our central ingredient, cut off the hard part of the head of cabbage with a knife, divide it into inflorescences and put it in a bowl.
2. Throw the inflorescences into boiling water and cook after boiling again for about 8 minutes.
3. Catch the cooked cabbage pieces with a slotted spoon and leave to cool.
4. Puree the cooled cabbage in a blender and set aside again.
5. Cut the peeled onion into small squares.
6. Wash and chop the dill.
7. Grate the cheese on the coarse side of a grater.
8. Combine cabbage puree with onions, herbs and cheese, beat in eggs, add salt, pepper, add spices to taste, then mix everything until smooth.
9. Add flour and mix thoroughly again.
10. Heat 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. Fry the cabbage cutlets until golden brown, then turn them over with a wooden spatula.

How to cook cabbage cutlets with minced meat

This recipe is a real lifesaver if there is critically little minced meat for the cutlets. By adding cabbage to it, you will get high-quality cutlets.

Required ingredients:

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

Cooking steps cabbage and meat cutlets:

1. Shred the cabbage as finely as possible;
2. After adding a little salt, fry the minced meat in oil;
3. After filling the cabbage with milk, simmer it in a thick-walled frying pan until half cooked.
4. After the milk boils, add semolina, stirring continuously, and boil for about a quarter of an hour.
5. Let the cabbage mass cool, then combine it with the minced meat and beat in the egg. After mixing, wait until our unusual minced meat has completely cooled down.
6. Wet your hands and form the cakes. oval shape, bread them in flour and fry in hot oil. Cream sauce, sour cream or mayonnaise will be an excellent addition to the original dish.

Cabbage and chicken cutlets

Despite such an unusual combination of products, the result will surprise you with its pleasant taste and satiety. And by showing a little initiative and stewing the finished cutlets in tomato, you will add juiciness to them.

Required ingredients:

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

Cooking procedure cabbage and chicken cutlets:

1. Remove the top cabbage leaves, grate the required amount of cabbage or pass through a blender.
2. Separate the meat from the bones and skin, pass it through a meat grinder or blender. The ratio of cabbage to meat should be approximately 2:1.
3. Combine the minced meat with cabbage puree, beat in the egg, mix by hand, adding chopped garlic, spices and salt. Mix again by hand and beat the minced meat. The mass will look runny, but the finished cutlets will hold their shape perfectly.
4. With wet hands, form round cakes, place them in hot oil, and fry on both sides.
5. When golden brown crust, reduce the flame as much as possible, pour in a little boiling water or meat broth, simmer for about a quarter of an hour. It is allowed to add spices and bay leaves to the broth.
6. An excellent side dish for these cutlets is rice and homemade pickles.

Recipe for cabbage and cheese cutlets

The most banal hard cheese will help add piquancy to cabbage cutlets.

Required ingredients:

• 1 small cabbage fork;
• 100 ml sour cream;
• 50 g cheese;
• 2 cold eggs;
• 50 g flour.

Cooking steps cabbage cutlets with cheese:

1. Shred the cabbage as thinly as possible, fry it for a couple of minutes in hot oil, then add sour cream and continue to simmer until soft, seasoning with salt and pepper. Then remove from heat and let cool.
2. Grate the cheese on a medium-mesh grater.
3. When the cabbage has cooled, beat the eggs into it and add cheese, mix thoroughly.
4. We form cutlets from the resulting mass, bread them in flour and fry them on both sides until golden brown;
5. Serve with sour cream.

How to cook delicious sauerkraut cutlets

Don’t believe that you can make juicy, soft and very tasty cutlets from pickled kaput? Then we go to you! For meat eaters, when reading the name, the dish may seem a little strange. However, in the hot season, when it doesn’t bother you to think about the safety of your figure, cabbage cutlets will be just right.

Required ingredients:

• 0.5 kg of sauerkraut;
• 300 g flour;
• 20 g sugar;
• a pinch of soda;
• onion;
• egg;
• salt pepper.

Cooking steps the best summer cutlets:

1. Finely chop the peeled onion and saute it in hot oil until transparent.
2. Add soda and sugar to the flour sifted through a fine mesh sieve. Mix everything thoroughly.
3. Combine flour with cabbage, add salt and pepper, after mixing add fried onion and egg, if desired, you can enrich the taste with finely chopped herbs.
4. We form cutlets from minced cabbage, bread them in flour, and send them to fry over low heat.
5. Serve with sour cream as an addition to any side dish.

Lenten dietary cabbage cutlets with carrots

Deciding to give up meat dishes during Lent it is usually affected by the scarcity of the daily menu. You can diversify it with cabbage and carrot cutlets. The egg in the recipe is present as a binding element; if desired, it can be replaced with 1 potato.

Required ingredients:

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

Cooking procedure the most dietary cutlets:

1. Finely chop the cabbage.
2. We grate the washed and peeled carrots on the small cells of a grater.
3. Lightly sauté the vegetables. In their raw form, they are not suitable for making cutlets. To do this, heat a tablespoon of oil in a frying pan and place the prepared cabbage and carrots on it. The total roasting time is about 10 minutes. Transfer the softened vegetables to a deep bowl.
4. In order for the cutlets to keep their shape normally, they need a binder; an egg and flour will handle this role. Beat the egg into the vegetables, add 100 g of flour, season with spices and salt, and knead thoroughly.
5. Now our minced vegetables are ready to form cutlets. We form the cakes with wet hands, then bread them in the remaining flour and fry them on both sides.

Cabbage cutlets in the oven

This dish should appeal to all lovers of dietary and vegetarian food. Because the result is tasty, absolutely non-greasy and very healthy.

Required ingredients:

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

Cooking steps rosy and delicious cutlets without meat:

1. Remove the cabbage leaves from the fork, wash them well and place them in a saucepan.
2. Boil cabbage leaves in salted water for about 10 minutes. When using a young vegetable, this cooking stage can be omitted.
3. When the boiled cabbage has cooled, grind it using a blender or by hand chopping.
4. Melt the butter in a thick-walled frying pan, put the cabbage in it, stirring, simmer for 5 minutes, then pour in the milk.
5. When the milk-cabbage mixture begins to boil, add the semolina, stir, turn off the flame and cover everything with a lid.
6. When the resulting mass has cooled and the semolina in it has swelled, add eggs; the white of one of them can be pre-separated for lubrication. Salt and season our minced meat, then mix thoroughly.
7. We form cutlets from it, which should be rolled in breading.
8. Line a baking sheet with wax paper, place the cutlets on it and place them in the oven for about 20 minutes.
9. We take out the cutlets, brush them with protein and put them in the oven again, this time for a quarter of an hour.
10. The finished dish can serve as a side dish, usually served with sour cream or ketchup.

Usually, if I cook cutlets with cabbage and potatoes, I add fresh cabbage to the minced meat, finely chop it, add salt and rub it with my hands so that it gives juice.

Recently, my mother shared her discovery that she once decided to add sauerkraut to the minced meat and the cutlets turned out so tasty that now she always adds only this kind of cabbage to them instead of fresh cabbage. Sauerkraut is juicy, soft, already salted, that is, you don’t need to salt the minced meat itself - you can’t feel it in the cutlets at all, but it tastes great!

So today I prepared just such cutlets and I’ll tell you in detail :)

Ingredients for making minced meat cutlets with sauerkraut

So to cook meat cutlets from minced meat with sauerkraut I needed:

white bread - half a loaf

onion - 1-2 heads

garlic - 3 cloves

sauerkraut - approximately 1 cup

pepper, breadcrumbs

She cut the bread into pieces, soaked them in water, squeezed them and twisted them in a meat grinder along with onions, garlic and potatoes.

I laid out the minced meat.

Add sauerkraut there, squeezing out excess liquid. I mixed the minced meat and peppered it - no need to add salt!

I made cutlets and rolled them in breadcrumbs- can be rolled in corn flour, it absorbs less oil.

Fry the cutlets in a frying pan on both sides until golden brown. I fry the first side with the lid closed so that the cutlets are well steamed, and I fry the second side with the lid open.

This is how I got the cutlets from minced meat with sauerkraut and potatoes. I hope you enjoy this recipe.

See more recipes from this section:

These are not meat, but vegetable cutlets with the addition of meat.

IN vegetable cutlets Still, there are more vegetables than here :) The minced vegetables have to be held together with an egg, since they crumble, and these ones are more meat-based. If there is only meat, then you will end up with meatballs, not cutlets.

Hello Katyusha! I also grind the cabbage in a meat grinder. This way it tastes better and the composition is homogeneous.

Margarita, thank you, it didn’t occur to me to twist something in a meat grinder, but good idea I'll definitely try it!

Sauerkraut cutlets

Do you like sauerkraut? Then I propose to diversify your table and prepare such a familiar dish to all of us as cutlets. And today we will have cutlets made from sauerkraut. But don’t think that it’s monotonous and boring. On the contrary, I find this recipe unusual, easy and very tasty.

However, writing about tastes is not a noble thing. It’s better to see this for yourself by preparing this simple recipe. Yes, and one will help make this dish truly delicious. little secret, I’ll write a little lower.

Ingredients:

• sauerkraut 500 gr.; yes, by the way, here you can see recipes for preparing delicious
• flour 100g;
• onion 1 pc. small;
• garlic 2 cloves;
• egg 1 pc;
• soda ½ tsp.

Making sauerkraut cutlets

1. Rinse the cabbage and let the water drain. Then the cabbage should be finely chopped.

sauerkraut

2. Now finely chop the onion and garlic.

onion and garlic

3. Place chopped cabbage, chopped onion and garlic, baking soda and egg in a separate container.

4. And also to buy cutlets unique taste you should add just a few spices that will help us create a real miracle - cutlets.

These are ground black pepper and cumin seeds. Add spices to taste, but just be careful not to overdo it. And you should definitely add some fine salt to the minced cabbage. The taste of the cutlets is simply magical.

5. Mix everything, and lastly add flour. Mix everything again.

6. Form the tunics. You can spoon the minced cabbage onto the frying pan, or you can form the cutlets with your hands. Hands should be wetted with water first. Place the colettes in a heated frying pan with vegetable oil.

7. Fry on both sides until golden brown.

These cutlets will be especially tasty when served hot.

Colets made from sauerkraut can be served as an independent side dish or separately with potato dishes: boiled potatoes, fried potatoes, mashed potatoes. Delicious! Everyone Bon appetit and be healthy.

Recipes for cutlets from wonderful white cabbage(or with the addition of it) I have already met quite a few. Despite the fact that they are all different from each other, the cutlets always turn out very tasty and appetizing! And then, one day, the thought flashed through my mind to try making cutlets not from fresh cabbage, but from sauerkraut. I want to tell you that the food turned out simply incomparable! Juicy, with pleasant acidity, with unique aroma the cutlets scattered dining table"with a bang"! And now I always cook them 2 times more!
So, today I invite you to please your loved ones with wonderful sauerkraut cutlets!

To prepare lean cutlets from sauerkraut, you will need:

pickled white cabbage – 500 g
wheat flour – 100 g
onion- 1 PC.
garlic – 2 cloves
egg – 1 pc.
baking soda – ½ tsp.
ground black pepper - to taste
salt - to taste

How to cook lean cutlets from sauerkraut:

1. Place the sauerkraut in a colander or sieve and leave for a while to allow excess brine to drain. Alternatively, you can simply squeeze the cabbage lightly with your hands. If the cabbage you use to make cutlets seems too sour, rinse it a little under running water.
2. Chop the prepared cabbage very finely with a knife. If desired, cabbage can be minced or chopped in a blender or food processor.
3. Peel onions and garlic, wash, dry, chop finely with a knife. Garlic can be passed through a press or grated on a fine grater.
4. Place the chopped onions and garlic in a bowl with chopped sauerkraut, add an egg, a small amount of soda, ground black pepper and salt to taste. Mix all ingredients thoroughly.
5. Pour flour into the resulting mass, mix everything thoroughly again so that there are no lumps left. Let the minced meat brew for 15-20 minutes.
6. Form the minced meat into small, neat cutlets. To make it more convenient to make cutlets, do not forget to periodically wet your hands in cold water. If the minced meat turns out to be too liquid, you can add a little more flour to it or form cutlets by spooning the cabbage mixture directly into the pan with a tablespoon.
7. Place the workpieces in a frying pan with preheated sunflower oil and fry until golden brown. Carefully turn the cutlets over using a spatula or two forks and fry until crisp on the other side.
8. Ready cutlets transfer to a platter and serve immediately. Help yourself!

Sauerkraut cutlets can be served as an independent dish (for example, with) or as a side dish for various meat or vegetable dishes. I often pamper my household with such yummy food, complementing the cutlets