cabbage cutlets with semolina rich in vitamins and minerals such as: vitamin C - 20%, vitamin K - 59.1%, potassium - 11.1%, cobalt - 61.4%, molybdenum - 16.3%

What is useful cabbage cutlets with semolina

Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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In early childhood, my mother fried cabbage cutlets for us. I loved them very much. And so. Recently, I really wanted cabbage cutlets. Decided to cook. If you are interested, please watch and read on.

There are different recipes on the Internet for such cutlets and cooking methods too, but I modified them a little. Well, I'm lazy, I don't like messing around for a long time, if you can do it faster with the same result ...

So, we rub the cabbage (a head of 1.5 kg) on a large (beetroot) grater,

We put it in a dry frying pan (without oil!), add a little water (about half a glass) and simmer under the lid until all the liquid has evaporated (about 20 minutes). In other recipes, it is proposed to boil in water or milk, cool, pass through a meat grinder. I found my version easier and faster.

Mix thoroughly, even crush it so that all the semolina absorbs the cabbage juice, and leave it like that until it cools. During this time, the semolina will swell and the cabbage dough will become more pliable and sticky.

It may seem to someone that there is a lot of semolina in the recipe, but I give just that much, otherwise the cutlets will take more oil and will not keep their shape. However, calorie content does not particularly suffer from semolina (see the composition of the dish below). More here the calorie content increases the oil.

Now we shift the cabbage into a bowl, add half a glass of flour, salt, pepper and 2 eggs, mix thoroughly,

We form cutlets of the desired shape, roll in breadcrumbs and put in a pan with boiling oil.

Fry until golden brown!

Serve with sour cream. The patties are very tender.

In pursuit -
Adviсe:
1. Cabbage must be cooked before forming cutlets: stew or boil as you like. Otherwise, the cutlets in the pan will not have time to cook and will be tough.
2. Forming cutlets, dip your hands in water so that the minced meat does not stick.
3. Make cutlets large. The larger the patties, the less oil they absorb. I made cutlets weighing about 70 g.
4. Pour oil into the pan just enough to coat the bottom of the pan. Fry for as little time as possible, just to brown. In minced meat, almost all the ingredients are already cooked, so there is nothing to overdo, and they will take less oil.
5. For those who want to cook such cutlets for a couple, I inform you: they do not keep their shape and crumble. I tried, sorry...

So, the ingredients of the dish:

1.5 kg cabbage
1 cup semolina
0.5 cup flour
2 eggs
salt pepper
frying oil

Ingredients of the dish (cutlets were almost not fried):

BON APPETIT!!!

cabbage cutlets rich in vitamins and minerals such as: vitamin A - 11.1%, vitamin B2 - 11.1%, choline - 17%, vitamin C - 13.6%, vitamin H - 12.8%, chlorine - 74%, cobalt - 49%, manganese - 12.4%, molybdenum - 15.9%

What is useful Cabbage cutlets

Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient intake of this vitamin can lead to disruption of the normal condition of the skin.
Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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Eating meat is a personal matter. Some refuse meat due to health reasons, some for humanitarian reasons. Be that as it may, there are many delicious foods in the world that do not include meat ingredients. One of the brightest examples are these meatballs. They are prepared on the basis of cabbage, which ensures their lightness. In addition, the composition includes milk, which has all the necessary trace elements for human life. By preparing such cutlets, you will get low-calorie food that will not be deposited on the sides with extra pounds. The dish is prepared very quickly and simply, which makes it one of the favorites of vegetarians around the world. Salt and spices can be added to taste, as this is a completely individual matter. You can cook such delicious cutlets for a very large company in a minimum of time. Just be prepared that they will disperse very quickly!

Ingredients for cooking cabbage cutlets with semolina:

white cabbage - half a head;
semolina - 2 tablespoons;
wheat flour - 1 tablespoon;
baked milk - 1 tablespoon;
vegetable oil - 1 tablespoon;
egg - 1 piece;
milk - 50 milliliters;
salt and black ground pepper.

How to cook cabbage cutlets with semolina:

Pour the semolina into a bowl.

Pour semolina with hot milk.

We leave the mass so that the cereal swells.

Wash white cabbage, chop finely.

Transfer the cabbage to a bowl, pour salted boiling water over it. Leave for one minute.

Drain water from cabbage, squeeze out.

Put prepared semolina.

Add one egg.

Mix cabbage, semolina and egg. Add salt to taste. Let stand for a couple of minutes.

If a lot of liquid has formed, it can be drained. Add some wheat flour to the cabbage.

Heat the pan on fire. Add vegetable oil. From the cabbage mixture we form cutlets and put them in a pan.

Fry cabbage cutlets over low heat on both sides until golden brown.

Put the finished cutlets on a plate, let cool for a few minutes, and serve.

Nutritional value of cabbage cutlets with semolina:

fat - 1.4 grams;
proteins - 2.3 grams;
carbohydrates - 8.4 grams.

The calorie content of cabbage cutlets with semolina in 100 grams is 48 calories.

Cabbage is rich in many useful substances necessary for the human body. Its diverse use is observed not only in nutrition, but also in medicine. The vegetable is useful for people with problems of the heart, joints, spine, with mastopathy. Cabbage improves the activity of the liver and kidneys, helps to remove cholesterol and lower blood sugar. The product is also recommended for weight loss purposes.

Dietary recipes from this vegetable allow you to quickly and effectively achieve the results. Cooked diet cabbage cutlets go well with various vegetable salads, low-calorie unsweetened yogurt, which can be diluted with ketchup. Each recipe is tasty, very useful, completely safe for humans. Such dishes are relevant in the days of fasting and as a means of losing weight.

With breadcrumbs and milk

To prepare, prepare the following ingredients:

cabbage - half a kilo;
milk - 450 ml;
flour;
crackers;
butter;
eggs - 5 pcs.;
greens to taste (parsley and dill);
salt and pepper;
frying oil.

The recipe is like this. White bread or crackers should be soaked early in one glass of milk. Leave for 15 minutes to infuse, then squeeze out the liquid (milk). Finely chop the cabbage. You can use a food processor or blender for this purpose. Greens cut into small pieces. Put butter in a frying pan and add chopped cabbage to the container. For 10 minutes, the product should be stewed until it settles.

Next, pour the remaining milk into the pan and continue to simmer the cabbage for another 15 minutes. Then cool it and add softened bread or crackers, herbs, eggs. The mixture should be well kneaded. Add the remaining products to the resulting composition - pepper, flour, salt. Mix everything again. Pour a little vegetable oil into the pan, put the formed cutlets. Fry until a golden crust appears.

To give the product a delicate structure, it is recommended to stew them in water with the addition of tomato paste and carrots. Cabbage cutlets diet can be served on the table.

Recommendations: it is better to make cutlets large, because this way they will take on less oil. The approximate weight of the product for frying is about 70 g. Pour oil into the pan so much that it covers the bottom of the container.

It takes as little time as possible to fry cabbage cutlets, since all the ingredients in the minced meat are ready-made. Despite the fact that cabbage cutlets are fried in vegetable oil, their calorie content is only 99.4 kcal per 100 g of the product.

With oatmeal

The following recipe is one of the most popular diet options. A product made using this technology has two remarkable properties. The first is that cutlets are really considered dietary, the second is that they are very satisfying and tasty.

This cooking option can be taken as a base. If you wish, you can diversify it by adding other vegetables, boiled rice, etc.

To create a masterpiece, you need the following products:

white cabbage - 150 g;
milk;
egg;
oat flakes;
vegetable oil;
salt.

Step by step execution:

Shred the cabbage.
Extinguish the product for about 10 minutes in water.
Be sure to add a little vegetable oil for this procedure.
Add 2 tbsp. l. hercules and mix everything, add milk.
Simmer the resulting composition for another 5 minutes.
Get a thick mass, which should be removed from the fire, give time to cool.
Next, add 1 egg to the cabbage mass and mix everything thoroughly.
Chop fresh herbs. It can be not only dill or parsley, you can use a couple of sprigs of cilantro, which will give the finished dish an unusual taste.
After the main manipulation is completed, the mass should be transferred to portioned forms in which cutlets will be baked.
Cabbage cutlets are baked for 20 minutes at a temperature of 200 ºС.
Serve preferably with cold sour cream.

With semolina

The use of semolina, which the following recipe offers, allows you not only to get a good viscosity in the product, but also to have a spicy and original dish on the table. Ingredients:

cabbage - 1 kg;
0.5 cups of semolina and flour;
bulb;
2 cloves of garlic;
breadcrumbs for breading;
Dill;
Red pepper;
salt;
vegetable oil.

Cooking method:

Rinse cabbage leaves well and finely chop.
Boil the product for about 10 minutes.
Then scroll in a meat grinder.
Add dill, chopped garlic and onion, pepper, salt, semolina and flour to the mixture.
When all the ingredients are combined, it is necessary to knead the minced meat well.
From the mass form cutlets, roll them in breadcrumbs, send to the pan.
Fry the product until crispy.

Lean cabbage cutlets without eggs and semolina

Prepare in advance:

white cabbage;
flour;
a small onion;
cauliflower;
spices and herbs;
salt, a little burning spicy herbs to give aroma;
cooking oil.

How to cook diet lean meatballs:

First you need to rinse the cauliflower well, divide into inflorescences.
Divide white cabbage into leaves. Put all these vegetables inside a large container, pour hot water there, add a little salt, then cook for a third of an hour over medium heat. Next, throw the mass into a colander.
Chop white cabbage finely, and cauliflower can be mashed with a fork. Add spices, flour to the mass, stir everything until a homogeneous composition is obtained. For frying, you should choose a frying pan with a thick bottom, into which pour vegetable oil. Form lean cabbage patties with a spoon and drop them into the boiling oil. Such a product is prepared quickly - about 3 minutes.

Sauerkraut cutlets

Make sure you have:

three handfuls of sauerkraut;
flour;
chicken eggs, as well as onion heads;
baking powder;
spices;
oils.

This dish, despite the fact that it is prepared without a link (semolina), keeps its shape perfectly and has an excellent taste. Throw the sauerkraut into a sieve to eliminate the brine. You can perform this manipulation with your hands, using push-ups.

Peel the onion and cut into any size. Then send it together with cabbage into a meat grinder, you can crank the mass in a blender. Add the egg, flour or crackers and baking powder to the mixture. Knead minced meat. Leave it for a while so that the flour swells. Then take a frying pan, add oil and spread the cutlets with a spoon.

Cabbage cutlets without semolina are convenient for dieting. Sauerkraut contains a lot of vitamin C, which increases immunity, as well as normalizes peristalsis and relieves swelling.

With zucchini

For those who love zucchini, we offer a recipe for diet cabbage cutlets, which include a favorite product.

The recipe calls for the following ingredients:

flour;
vegetable marrow;
4 bulbs;
White cabbage;
semolina - 3 tbsp. l.;
three eggs;
oil, pepper and salt.

The recipe for cooking cutlets from zucchini and cabbage consists in performing such actions. Cut the cabbage into thin strips, then lower it into boiling salted water. Boil the product until half cooked, put it on a sieve to dry.

While the cabbage is "resting", the zucchini should be peeled, grated. Be sure to salt the vegetable, mix and leave for a quarter of an hour so that the juice comes out.

In the meantime, peel the onion, chop finely, add it to the cabbage and zucchini. After stirring, pour flour, semolina and an egg. Salt the mixture and stir.

Pour sunflower oil into the pan, then use a spoon to spread the mixture there and fry on both sides.

Output

Cabbage cutlets are presented in different versions. There is a recipe for lean, with egg, semolina and others - all these ready-made products will be an excellent side dish added to cereals or meat. This is a light, nutritious dinner. Remember that cabbage is tastier with sauce, cheese, spicy, tomato or mayonnaise is suitable - any seasoning will not hurt.