Cabbage is an indispensable product for dietary nutrition. The recipe for cabbage cutlets

Perhaps many mistresses looking at a recipecabbage cutlet, skeptically think: "What's the point of making cutlets from cabbage? Whether it's the same culinary creations from fish or meat. " Of course, light and tender cutlets from cabbage are unlikely to restore strength after heavy physical labor, however, they are a wonderful dish for diet and baby food.

What is useful, so familiar to us,White cabbage? It turns out that this vitamin contains a lot of vitamins such as C, P, E, K, B vitamins and folic acid. In addition, in cabbage, many mineral salts, primarily potassium and phosphorus, are salts of calcium, iron, manganese. With the constant use of cabbage, the work of the heart is normalized, the composition of the blood improves, and immunity rises. Fiber, in large quantities contained in cabbage, helps the body get rid of excess cholesterol, thereby inhibiting the development of atherosclerosis, as well as stimulating the work of the spleen, liver and intestines. Because of the low percentage of carbohydrates, cabbage in all species is recommended to people who suffer from obesity and diabetes.

So, if someone wants to throw off those extra pounds, while still pampering themselves with delicious dishes - he can safely enter into his menu a recipe for cabbage cutlets, given below.

For this recipe you need: 300 gr. cabbage; a small onion; 20 gr. butter; 50 ml. milk; 20 gr. semolina groats; yolk of one egg; breadcrumbs; salt; ground parsley, dill and green onions.

Cooking method:

Before you cook cabbage patties,Fresh cabbage is peeled off the top leaves, washed and finely shredded. Shredded onions are stewed in a deep frying pan or saucepan in butter, carefully watching that it is not fried. Then add the cabbage to the onions and stew them under the lid, pouring a little milk until half-ready. In the cabbage gradually pour semolina, continuously stirring to avoid the formation of lumps, top up, if necessary, milk and bring everything together until ready. Give the cabbage mass a little to cool, put yolks, spices, salt into it and form small oval cutlets. And the cooking of cabbage cutlets is finished, breading them in breadcrumbs and frying in vegetable oil until an appetizing crust is formed. These cutlets can also be prepared with finely chopped apples, adding them when extinguishing cabbage, but then do not add onions. Cabbage cutlets are recommended to serve with sour cream or milk sauce.

Of course, cabbage patties are enoughsimple, everyday dish. However, if they are stuffed with vegetables and mushrooms, fried in oil, for example, they will be able to compete with the most original and exquisite dishes of the festive table. Any hostess will be able to surprise her guests by using a recipe of cabbage cutlet with mushrooms and sour cream sauce.

For cutlets you will need the same ingredients as in the previous recipe, except for onions.

For stuffing will require: 100 gr. champignons; ½ carrot; bulb; salt; black pepper.

Cooking method:

Prepare cabbage with a manga, just like in the first case, just do not add onion to the mass.

Champignons cleaned, rinsed, cut into smallcubes, add grated carrot and chopped onions, add a little water and a spoonful of vegetable oil and cook until ready. From the cabbage mass to make small flat cakes, put in the middle of each teaspoon minced meat and mold the cutlets. Roll them in breadcrumbs and fry in vegetable oil.

For sour cream sauce, which is included in the recipecabbage cutlets with mushrooms, you will need wheat flour and sour cream. In the pasta flour, pour the sour cream heated to boiling, mix thoroughly, add salt and pepper. It is desirable to strain the prepared sauce.