Cabbage stew

Cutlets from vegetables are delicious, simple and inexpensive. Such a dish during Lent especially acquires its value. Post cabbage cutlets, for example, can be served both as a side dish and as an independent dish.

During the Lent, the hostess always has one question: what kind of lenten dishes to surprise loved ones, how to diversify the menu, so as not to violate church recommendations. Here's how, for example, there will be a dinner without the presence of cutlets, they are made of meat. However, there are recipes for cooking such a dish of vegetables, including the most ordinary cabbage!

Cabbage is a very useful and rich vegetable for vitamins. White cabbage is famous for its long shelf life and does not lose useful properties all year round.

Post cabbage cutlets are popular in vegetarian cuisine no less than carrots or beetroot. This dish is served on the table and as an original garnish, and as an independent dish. The presence of an appetizing golden crust on such cutlets will surely seduce you. They are suitable for a snack, and for a light dinner. And to give them piquancy, you can rub in the vegetable mince apple.

The dish is prepared quickly and easily. Post cabbage recipes with herbs will turn out even more gently, if you choose cabbage for their preparation of non-hard varieties. However, if there is no choice, the cabbage should just boil a bit or just hold it in boiling water to soften it.

To make lean cutlets from cabbage you will need:

- 1 kg of white cabbage;

-2 cloves of garlic;

- 1 head of onions;

- 0.5 tbsp. Flour;

- 0.5 tbsp. Semolina groats;

- 1 bunch of greenery;

150 gr of breadcrumbs;

- 100 g of vegetable oil (for frying);

- salt.

Cabbage, pre-boiled for about ten minutes in salted water, we pass through a meat grinder. Squeeze, to merge excess juice. In cabbage forcemeat, add crushed garlic, finely chopped onion and greens. Next, add to the resulting mass of semolina, flour, salt and mix thoroughly.

We form from the received vegetable forcemeat cutlets, sprinkle them with breadcrumbs and fry until golden crust appears on both sides.

And how to make cabbage patties more satisfying? Very simple. It is necessary to add in them one more ingredient - potatoes. The taste will remain the same unmatched, and the calorie content will increase.

Post cabbage cutlets with potatoes will please both adults and those children who do not favor vegetables.

To prepare 6 servings you need to prepare:

- 1 head of onions;

- 400 grams of sauerkraut;

- 0.5 kg of potatoes;

- 150 g flour for breading;

- 70 g of vegetable oil;

- salt pepper.

Potatoes are peeled, cut into pieces, boiled in salted water until ready and kneaded to a puree state. Quail cabbage squeezed from excess liquid, grind and fry about five minutes. In the finished mashed potatoes add finely chopped onions, cabbage, then pepper, salt and mix. From the obtained vegetable mass, we begin to form cutlets, which are further crumbled in flour and quickly fried on each side. Ready-made dish is very suitable salad from fresh vegetables. And when there is no fasting, lean cabbage patties are very tasty with sour cream.

To make this dish a diet, prepare cabbage patties in the oven.

You will need:

- 0,5 kg of white cabbage;

- 250 ml of milk;

- 50 g of semolina;

- 50 g of butter;

- 1 egg;

- 60 g of flour;

- salt.

Cut cabbage into leaves and cook in salted water for about ten minutes before softening. After the cabbage leaves cool, grind them on a blender or meat grinder. Further on a frying pan with melted butter we spread out a well-mixed mixture of cabbage minced meat with semolina and milk, simmer for about five minutes. Let the cabbage mass cool down, drive in it eggs, salt, taste pepper and mix well. We form cutlets from the received vegetable forcemeat and we pour them in flour. We cover the baking tray with parchment, on which we spread cabbage patties. They are baked quite quickly, just about twenty minutes. A couple of minutes before the chops are greased with egg yolk. Ready dish served warm, with sour cream.

Bon Appetit!