Cabbage cutlets are a great option for those who follow the figure or do not consume meat at all. We offer you two variations of this dish. The calorie content of cabbage cutlets will also be announced in the article. We wish you all culinary success!

Diet cabbage cutlets in the oven

Grocery list:

• onions - one head is enough;
• wheat bran - to taste;
• one egg;
• 1/3 part a fork of cabbage;
• olive oil - no more than 1 tsp.

Cooking process

1. Let's start by processing the main ingredient. It's about cabbage. We cut it into small pieces, which we then send to the meat grinder. We recommend passing the mass twice through a fine nozzle.
2. Salt the resulting cabbage gruel. We break an egg into it. Be sure to mix. Add bran in the right amount. Mix the components again. Next, we must squeeze out the cabbage mass.
3. With clean hands we form elongated cutlets, small in size. Roll each of them in grated bran.
4. Cover the baking sheet with oil. We spread the cutlets. Place a baking sheet with the contents in a hot oven. The recommended baking temperature is 240 ° С. Readiness is determined with a toothpick. The patties should be crispy on the outside and soft on the inside. And they look very appetizing.

The calorie content of cabbage cutlets (100 gram portion) is 108 kcal. This option is suitable for those who are losing weight according to the Ducan system (alternation period).

Recipe for cabbage cutlets with chicken

Required Ingredients:

• large onion - 1 pc .;
• favorite spices;
• greens (optional);
• one egg;
• 0.5 kg of white cabbage and chicken fillet.

Practical part

Let's start cooking:

1. Coarsely chop the onion, cabbage and meat peeled from the husk.
2. We install the meat grinder. We pass slices of onion, chicken and cabbage through it.
3. Break the egg into the minced meat and add chopped greens. We mix.
4. Cover the baking dish with refined oil.
5. With wet, clean hands, we form cutlets from cabbage-chicken mass. We put it in the form. We send our cutlets to the preheated oven.

At 220 ° C, they will be baked for 20-30 minutes.

The calorie content of cabbage cutlets with chicken is low - about 120 kcal / 100 g. They can be served with a light vegetable salad, canned corn(no more than 1 tablespoon) sour cream or tomato sauce.

Finally

Both recipes presented in the article are examples of good nutrition. Of course, the calorie content of cabbage cutlets increases with the addition of additional ingredients - chicken, onions, eggs and vegetable oil. But all the same, it turns out to be a delicious dietary dish.

In early childhood, my mother fried cabbage cutlets for us. I loved them very much. And so. Recently, I really wanted cabbage cutlets. I decided to cook. Who cares - we look and read on.

There are different recipes for such cutlets on the internet 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 cabbage (1, 5 kg head) on a coarse (beet) grater,

Put in a dry frying pan (no oil!), Add a little water (about half a glass) and simmer under the lid until soft until all the liquid has evaporated (about 20 minutes). In other recipes, it is proposed to boil in water or milk, cool, mince. My version seemed to me easier and faster.

Mix thoroughly, even crush so that all the semolina absorbs the cabbage juice, and leave it 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 below the composition of the dish). The oil increases the calorie content more here.

Now put the cabbage in 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 frying pan with boiling oil.

Fry until golden brown!

Serve with sour cream. The cutlets are very tender.

To catch up -
Advice:
1. Before forming cutlets, cabbage must be cooked: stew or boil as you wish. Otherwise, the cutlets in the pan will not have time to cook and will be tough.
2. When forming cutlets, dip your hands in water so that the minced meat does not stick.
3. Make the 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 to cover the bottom of the pan. Fry for as little time as possible, just to brown. In the minced meat, almost all the ingredients are already cooked, so there is nothing to overexpose, and they will take less oils.
5. For those who want to steam such cutlets, I inform you: they do not keep their shape and crumble. Tried it Very sorry ...

So, the ingredients of the dish:

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

The composition of the dish (the cutlets are almost not fried):

BON APPETIT!!!

Eating meat is an individual matter. Some refuse meat for health reasons, some for humane reasons. Be that as it may, in the world there are many delicious food which does not include meat ingredients. One of the prime examples is these cutlets. 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. Having prepared such cutlets, you will get low-calorie food that will not be deposited on the sides by extra pounds. The dish is prepared very quickly and easily, which makes it one of the favorites of vegetarians around the world. Salt and spices can be added to taste, as this is an absolutely individual matter. You can prepare such delicious cutlets to a very large company in a minimum of time. Just be prepared that they will disperse very quickly!

Ingredients for making 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 pepper.

Method of cooking cabbage cutlets with semolina:

Pour semolina into a plate.



Pour the 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 over salted boiling water. Leave on for one minute.



Drain the water from the cabbage, squeeze it out.



Lay out the prepared semolina.



Add one egg.



Stir in cabbage, semolina and egg. Season 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 a frying pan over a fire. Add vegetable oil. Form cutlets from the cabbage mixture and put in the pan.



Saute the cabbage patties 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 per 100 grams is 48 calories.

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%

Why cabbage cutlets with semolina are useful

• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to looseness and bleeding of the gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
• Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Cobalt is part of vitamin B12. Activates 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.

You can see a complete guide to the most useful products in the appendix.

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%

Why are cabbage cutlets useful?

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is a 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 looseness and bleeding of the gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
• Vitamin H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt is part of vitamin B12. Activates 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; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, 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.

You can see a complete guide to the most useful products in the appendix.