Cabbage can be tastier than meat when prepared in this delightful and healthy way! These cabbage cutlets are a simple, quick, and delicious dinner option perfect for those looking to lose weight without sacrificing flavor. Packed with nutritious vegetables and seasoned to perfection, these cutlets are sure to become a favorite in your household.
Ingredients
- 250 g carrot
- 250 g onion
- 3 cloves garlic
- 1 egg
- 3-4 tbsp semolina
- 25 g butter
- Parsley, finely chopped
- 1 tsp dried garlic
- 1 tsp Italian herbs
- ¼ tsp turmeric
- 150 g corn flakes
- Vegetable oil
- Salt and black pepper to taste
Instructions
Prepare the Cabbage:
- Cut the cabbage into medium pieces and place them in a saucepan.
- Pour hot water over the cabbage, add a little salt, and bring to a boil.
- Once boiling, cook for about 6-7 minutes until the cabbage is soft.
- Drain the cabbage through a sieve and let it cool.
Prepare the Vegetables:
- Finely chop the garlic and onion.
- Grate the carrots on a coarse grater.
Sauté the Vegetables:
- Heat a pan and add a little vegetable oil and butter.
- Fry the garlic for about a minute to release its flavor.
- Add the onion and sauté until light golden brown.
- Add the grated carrots and fry until they become soft.
- Season with salt, black pepper, turmeric, Italian herbs, and dried garlic.
- Mix well and remove from the stove.
Process the Cabbage:
- Grind the cooled cabbage using a meat grinder with a grid with large holes.
- Transfer the ground cabbage to a sieve and press lightly to remove excess moisture.
- Place the pressed cabbage in a bowl.
Combine Ingredients:
- Add the sautéed onions and carrots to the minced cabbage.
- Add 1 egg and finely chopped parsley. Mix well.
- Depending on the moisture content, add 3 tablespoons of semolina and mix well. If the mixture is too liquid, add more semolina as needed.
- Season with additional salt if necessary and mix well.
Let the Mixture Rest:
- Let the cabbage mixture stand for 15 minutes to allow the semolina to swell.
Prepare the Coating:
- Grind the corn flakes in a blender to use for coating the cutlets.
Form and Coat Cutlets:
- Form the cabbage mixture into medium-sized balls and flatten into cutlet shapes.
- Coat each cutlet in the ground corn flakes, ensuring they are well covered.
Fry the Cutlets:
- Heat a pan and pour enough vegetable oil to cover the bottom.
- Fry the cutlets over medium heat for 2-3 minutes on each side until they are beautifully golden and crispy.
- Transfer the finished cutlets to a plate lined with paper towels to drain excess oil.
More Information
These cabbage cutlets are not only delicious but also packed with essential nutrients. Cabbage is a great source of fiber, vitamins, and minerals, while the carrots and onions add additional vitamins and flavor. The use of semolina helps to bind the cutlets, making them light and fluffy. Coating the cutlets in corn flakes adds a satisfying crunch that makes these cutlets irresistible.
Conclusion
Try these delightful cabbage cutlets for a healthy, weight-loss-friendly dinner that doesn’t compromise on taste. With their crispy exterior and flavorful, tender interior, these cutlets are sure to be a hit with your family and friends. Enjoy this simple, nutritious, and delicious meal as part of your healthy eating journey!