Delicious Lent-Friendly Carrot and Cabbage Cutlets

Wonderful carrot and cabbage cutlets — perfect for Lent! It turns out that lenten dishes can be not only healthy and low-calorie, but also tasty and satisfying. Take, for example, these cutlets — it’s simply impossible to tear yourself away from them. I recommend them to absolutely everyone, not just those who fast.
cook time: 1h 10 min
Chloe Benton
Delicious Lent-Friendly Carrot and Cabbage Cutlets

Nutrition Facts (per serving)

127
Calories
6g
Fat
16g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Sugar 1 tsp
Water 100 ml
Breadcrumbs 100 g
Carrot 0.5 kg
Vegetable oil 4 tbsp
Cabbage 0.5 kg
Semolina 100 g

Recipe instructions

Step 1

Step 1
How to make lean cabbage cutlets with semolina without eggs from raw cabbage? To begin, prepare the necessary ingredients according to the list. In addition to these spices, you can use your own to taste. This recipe can also be used to cook cauliflower or broccoli. You can use any vegetable oil suitable for frying. You can use store-bought or homemade tomato sauce. You can also replace the sauce with tomato juice or ketchup.

Step 2

Step 2
Wash the cabbage, remove the top spoiled leaves. Cut the cabbage into large pieces, avoiding the dense areas around the stalk. You can use young or old cabbage. Young cabbage has more juice, which helps the semolina become soggy.

Step 3

Step 3
Place the cabbage in a blender bowl and chop as finely as possible.

Step 4

Step 4
Place shredded cabbage in a bowl. Add semolina, ground pepper and salt. Mix the mixture thoroughly. Let sit for about 30 minutes for the semolina to swell. Read more about semolina in the article at the link at the end of the recipe.

Step 5

Step 5
Form the resulting mass into even, medium-sized patties. If the mass turns out to be too fluid and does not retain its shape, add a little more semolina. If you wish, you can additionally roll the cutlets in semolina.

Step 6

Step 6
Heat vegetable oil in a frying pan over medium heat. Place the cutlets and fry on both sides until golden brown. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 7

Step 7
Place the finished cutlets in a single layer in a pan, pour over tomato sauce and sprinkle with parsley. Next, add the next layer of cutlets, sauce and parsley. Repeat layers until ingredients are gone. Place the pan over low heat and simmer the cutlets for about 10 minutes. If you wish, you can skip this step and serve the cutlets fried.

Step 8

Step 8
Serve the lean cabbage cutlets immediately. Bon appetit!

Additional rubrics

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