In our century, the Christian traditions of fasting have remained only among vehement believers. The fashionable word "diet" began to supplant it in all respects and redo it for itself. So it turns out that now the word “lean” has become identical to the concept of “low-calorie”. New fashionistas are now learning mathematics by counting calories, proteins, fats and carbohydrates ... True, the department of healthy food in a store is good if it is the size of one counter (and this is only in hypermarkets), but more often it is 1-2 shelves.
But I promised a recipe. Lean cabbage cutlets are cooked for about half an hour. I’ll give you three different recipes, including steaming.
The first recipe or how to cook cabbage cutlets
For one serving, we need:
- head of cabbage - 1 pc., weighing about a kilogram, if more, then calculate the amount of other ingredients;
- ½ cup flour and the same amount of semolina;
- breadcrumbs;
- garlic and spices;
- vegetable oil.
Notes: Only semolina can be used for cooking. If you use only the cutlet flour inside will be too viscous.
The procedure for obtaining the dish:
- We divide the cabbage into quarters and cook for about 10 minutes. Do not forget to salt.
- After draining the water, it is better to discard the cabbage in a colander and squeeze a little. Now we make minced cabbage. You can also in a meat grinder or combine. Just do not overdo it with speed otherwise you will get porridge. Remove the remaining water from the minced meat.
- Add herbs and spices to taste.
- First, pour the flour. And mix the mass.
- Semolka must be sprinkled a little so that there are no lumps, while our minced meat is in the way.
- We give our test the shape of cutlets, bread in breadcrumbs. Fry until a beautiful golden crust.
Second recipe: stew instead of boiling
Ingredients:
- half a cabbage;
- half a glass of water;
- ½ cup semolina;
- breadcrumbs;
- garlic, onions and spices;
- vegetable oil.
Order of preparation:
- Shred the cabbage, or rub it on a fine grater.
- Pour oil and pour the cabbage into a pan or pan. Add water, close the lid and simmer for about half an hour until half cooked.
- Then pour in the semolina so that no lumps form, sprinkle little by little, stirring the cabbage. Leave on for another 5 or 10 minutes.
- Cool the resulting mass. Make cutlets and dip in breadcrumbs.
- Fry until crisp.
To keep as many useful substances as possible in cabbage, there is a third recipe: “steamed cabbage cutlets”. In essence, this recipe repeats the first, but with one exception. We do not cook cabbage, but cook in a double boiler. There is an option when the cutlets themselves are not fried, but for me cutlets without a crisp are not cutlets.
If fried is contraindicated for you, then I advise you to cook in a slow cooker. It will be both easier and more convenient. Or make stewed cabbage with vegetables, which, incidentally, is also quite tasty.
If you count calories, then here's a little cheat sheet recipe.
Lean cabbage cutlets, 100 gr:
- 69 kcal;
- 0 g of fat;
- 4.1 g of protein;
- 13 g carbohydrates
When cooking cabbage cutlets, you can use an egg, but this is a different recipe. Lean cabbage cutlets should be cooked without eggs and animal fats. You can improvise with this recipe. If you add fried finely chopped mushrooms, it will be a pleasant addition to cabbage. You can also use carrots, grated on a fine grater. It can be stewed or boiled with cabbage. Also do not forget about some exotic spices. Let me remind you that the calories written above are valid for meatballs prepared according to the recipes given in the article without additional ingredients.
There are a lot of options for vegetable cutlets . Vegetarian recipes are gaining popularity in recent times. Therefore, in the media quite often you can see an article and a recipe on this topic. Lean cabbage cutlets will perfectly diversify your family table and will be an excellent budget option for breakfast, lunch or dinner. Especially considering the price of minced meat.