Cheesy Cabbage Cutlets

Crispy, tender without breading and low in calories! Sometimes you want cutlets, but not meat ones. This version of light cabbage cutlets with cheese will always help out, because cabbage is available all year round, besides, they are low in calories and perfectly diversify and complement the menu.
cook time: 40 min
Nora Vaughn
Cheesy Cabbage Cutlets

Nutrition Facts (per serving)

139
Calories
9g
Fat
13g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Wheat flour 60 g
Butter (for frying) 20 g
Eggs 1 pc
Any cheese (semi-solid) 30 g
Breadcrumbs (optional) 3 tbsp
Carrot 1 pc
White cabbage 500 g
Vegetable oil (for frying) 3 tbsp
Dill (fresh, chopped) 2 tbsp

Recipe instructions

Step 1

Step 1
How to make cabbage cutlets with cheese? Cut a small head of cabbage into 4 parts, remove the stalk. Cook cabbage leaves in boiling water for about 4 minutes. They should not be very soft. Then drain them in a colander and let cool for about 10 minutes. Squeeze the cabbage/because. if there is a lot of water left, you will have to add more flour, and this will worsen the taste /.

Step 2

Step 2
Chop the cabbage with a knife, finely chop the onion, and chop the carrots in a blender. Pour 1 tbsp into a preheated frying pan. vegetable oil, add butter and fry the onion, add carrots — fry until tender, reducing heat to medium-low.

Step 3

Step 3
Grate the cheese. Add all ingredients /except vegetable oil/ to the cabbage. Mix the minced cabbage, form cutlets/you will get about 8 — 10 pieces /.

Step 4

Step 4
Fry over medium heat in vegetable oil for 3 — 4 minutes on each side.

Step 5

Step 5
Serve with sour cream, to which you can add chopped herbs and garlic. Bon appetit!

Additional rubrics

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