'Cutlets from cabbage'. Recipe.

Vegetable cutlets are excellent in that they are very delicious and, importantly, dietary. Some of them are also called "fake", because sometimes it is not even clear what they are made of, vegetables or meat. Cutlets can be from pumpkins, zucchini, carrots, potato, called pancakes, mushroom, as well as cutlets from cabbage. The recipe for cooking cabbage cutlets is available, the necessary products are very cheap, but the result is stunning. These juicy crusty crusts are popular with even children who, as we all know, do not really like vegetables.

Cabbage patties are very useful. Preparation of this dish does not take much time, but there are secrets for their modeling and frying. How to cook cutlets from cabbage? Firstly, when molding them, it is necessary to pay special attention to the consistency of the forcemeat. It should be viscous and well-shaped, and take it better with water-soaked hands, as well as meat. Secondly, the cooked cutlets from cabbage, the recipe of which can be successfully mastered even by the beginner mistress, it is necessary to roll well in breadcrumbs or semolina. This cutlet will be with excellent golden and crispy crust, and inside is juicy and tender, with all the most useful vitamins.

It should be noted that these cutlets can be cooked absolutely from any cabbage, but cutlets from cauliflower are especially good. The inflorescence is first boiled for a few minutes in salted water and kneaded slightly with a fork. These cutlets are much more tender than those made from white cabbage. Serve cabbage patties best with hot sour cream, cheese sauce or tomato sauce.

Cutlets from cabbage. Recipe

To prepare this unusual dish you will need:

- head of white cabbage, about 1 kilogram;

- eggs of chicken - 5 pieces;

- milk - about two glasses;

- white bread loaf - 200 grams;

- butter or melted butter - 100 grams;

- greens, salt and pepper to taste;

- bread crumbs - 100 grams.

First you need to prepare cabbage. For this we shred it with small straws. Boil the milk and boil it in chopped cabbage until soft. In order to make the cabbage even more tender, when cooking we will add a tablespoon of butter or melted butter. After the vegetable becomes soft, throw it into a colander, and some of the milk in which it was cooked, we pour into a bowl. In the same bowl we put biscuits and leave them there so that they soak very well.

Boil two of the four eggs and use them on a small grater. Let's start mixing the stuffing. In a large deep bowl carefully mix the soaked white breadcrumbs, boiled cabbage and grated eggs on a grater. Add chopped greens (you can not add) salt, pepper and 2 raw eggs. Minced meat should be a homogeneous consistency. Prepare the bread crumbs and put the frying pan on the fire. Cabbage patties can be fried in vegetable oil or a mixture of vegetable and butter.

Forming cutlets from cabbage minced should be soaked in water hands, just like meat. They should be small and, if possible, the same. The remaining egg will be picked up with a pinch of salt. When the oil is hot, take the cutlets one by one, dip them in the egg and roll them well in the breadcrumbs. Gently place in a heated frying pan and fry from both sides until the golden crust appears. Ready cutlets put on a large plate. You can serve them to meat or vegetable dishes, as well as as an independent dish.

Cutlets from cabbage, the recipe of which is used in dietary and children's nutrition, is inexpensive, easy to prepare, but very tasty due to crispy crust and useful due to vitamins in cabbage, a dish. Bon Appetit!