Antipyretics for children are prescribed by a pediatrician. But there are emergency situations with fever when the child needs to be given medicine immediately. Then the parents take responsibility and use antipyretic drugs. What is allowed to be given to infants? How can you lower the temperature in older children? What medications are the safest?
Continuing my experiments with cutlets, I accidentally came across this recipe. cutlet with minced meat and sauerkraut. Because the taste sauerkraut I love it so I decided to try it. The meatballs turned out amazingly juicy and delicious. With mashed potatoes, they will perfectly harmonize and complement each other.
Ingredients
To prepare cutlets with minced meat and sauerkraut, we need:
500 g minced meat;
250 g sauerkraut;
100 g breadcrumbs;
2 eggs;
1 onion;
vegetable oil;
salt, hot ground pepper - to taste.
Cooking steps
Combine minced meat, 1 egg, stewed cabbage, salt and hot ground pepper. Add salt carefully, as the cabbage is salty.
Separately, beat the egg in a bowl and dip the formed cutlets into it.
Then carefully roll each cutlet in breadcrumbs.
Fry the cutlets over medium heat in a frying pan heated with vegetable oil, on both sides until golden brown (if desired, the frying pan with fried cutlets can be covered with a lid and simmered for 10 minutes).
I have already come across quite a few recipes for cutlets made from wonderful white cabbage (or with the addition of it). Despite the fact that they are all different from each other, the cutlets always turn out very tasty and appetizing! And then, one day, the thought flashed through my mind to try making cutlets not from fresh cabbage, but from sauerkraut. I want to tell you that the food turned out just incomparable! Juicy, with a pleasant sourness, with a unique aroma, the cutlets were scattered at the dinner table with a bang! And now I always cook them twice as much!
So, today I invite you to please your loved ones with wonderful sauerkraut cutlets!
To cook lean cutlets from sauerkraut, you will need:
sauerkraut white cabbage - 500 g
wheat flour – 100 g
onions – 1 pc.
garlic – 2 cloves
egg – 1 pc.
baking soda – ½ tsp.
ground black pepper - to taste
salt - to taste
How to cook lean cutlets from sauerkraut:
1. Place the sauerkraut in a colander or sieve and leave for a while to allow excess brine to drain. Alternatively, you can simply squeeze the cabbage lightly with your hands. If the cabbage you use to make cutlets seems too sour, rinse it a little under running water.
2. Chop the prepared cabbage very finely with a knife. If desired, cabbage can be minced or chopped in a blender or food processor.
3. Peel onions and garlic, wash, dry, chop finely with a knife. Garlic can be passed through a press or grated on a fine grater.
4. Place the chopped onions and garlic in a bowl with chopped sauerkraut, add an egg, a small amount of soda, ground black pepper and salt to taste. Mix all ingredients thoroughly.
5. Pour flour into the resulting mass, mix everything thoroughly again so that there are no lumps left. Let the minced meat sit for 15-20 minutes.
6. Form the minced meat into small, neat cutlets. To make it more convenient to make cutlets, do not forget to periodically wet your hands in cold water. If the minced meat turns out to be too liquid, you can add a little more flour to it or form cutlets by spooning the cabbage mixture directly into the pan with a tablespoon.
7. Place the pieces in a frying pan with preheated sunflower oil and fry until golden brown. Carefully turn the cutlets over using a spatula or two forks and fry until crisp on the other side.
8. Transfer the finished cutlets to a dish and serve immediately. Help yourself!
Sauerkraut cutlets can be served as an independent dish (for example, with) or as a side dish for various meat or vegetable dishes. I often pamper my household with such yummy food, complementing the cutlets
Sauerkraut cutlets
Do you like sauerkraut? Then I propose to diversify your table and prepare such a familiar dish to all of us as cutlets. And today we will have cutlets made from sauerkraut. But don’t think that it’s monotonous and boring. On the contrary, I find this recipe unusual, easy and very tasty.
However, writing about tastes is not a noble thing. It’s better to see for yourself by preparing this simple recipe. And one little secret will help you make this dish truly delicious; I’ll write it below.
Ingredients:
- sauerkraut 500 gr.; yes, by the way, here you can see recipes for preparing delicious
- flour 100g;
- onion 1 pc. small;
- garlic 2 cloves;
- egg 1 pc;
- soda ½ tsp.
Making sauerkraut cutlets
1. Rinse the cabbage and let the water drain. Then the cabbage should be finely chopped.
sauerkraut
2. Now finely chop the onion and garlic.
onion and garlic
3. Place chopped cabbage, chopped onion and garlic, baking soda and egg in a separate container.
4. And also, in order for the cutlets to acquire a unique taste, you should add just a few spices that will help us create a real miracle - cutlets.
These are ground black pepper and cumin seeds. Add spices to taste, but just be careful not to overdo it. And you should definitely add some fine salt to the minced cabbage. The taste of the cutlets is simply magical.
5. Mix everything, and lastly add flour. Mix everything again.
6. Form the tunics. You can spoon the minced cabbage onto the frying pan, or you can form the cutlets with your hands. Hands should be wetted with water first. Place the colettes in a heated frying pan with vegetable oil.
7. Fry on both sides until golden brown.
These cutlets will be especially tasty when served hot.
Colets made from sauerkraut can be served as an independent side dish or separately with potato dishes: boiled potatoes, fried potatoes, mashed potatoes. Delicious! Bon appetit everyone and be healthy.
Usually, if I cook cutlets with cabbage and potatoes, I add fresh cabbage to the minced meat, finely chop it, add salt and rub it with my hands so that it gives juice.
Recently, my mother shared her discovery that she once decided to add sauerkraut to the minced meat and the cutlets turned out so tasty that now she always adds only this kind of cabbage to them instead of fresh cabbage. Sauerkraut is juicy, soft, already salted, that is, you don’t need to salt the minced meat itself - you can’t feel it in the cutlets at all, but it tastes great!
So today I prepared just such cutlets and I’ll tell you in detail :)
Ingredients for making minced meat cutlets with sauerkraut
So, to prepare minced meat cutlets with sauerkraut I needed:
white bread - half a loaf
onion - 1-2 heads
garlic - 3 cloves
sauerkraut - approximately 1 cup
pepper, breadcrumbs
She cut the bread into pieces, soaked them in water, squeezed them and twisted them in a meat grinder along with onions, garlic and potatoes.
I laid out the minced meat.
Add sauerkraut there, squeezing out excess liquid. I mixed the minced meat and peppered it - no need to add salt!
I made cutlets, rolled them in breadcrumbs - you can roll them in corn flour, it absorbs less oil.
Fry the cutlets in a frying pan on both sides until golden brown. I fry the first side with the lid closed so that the cutlets are well steamed, and I fry the second side with the lid open.
This is how I got the cutlets from minced meat with sauerkraut and potatoes. Hope you enjoy this recipe.
See more recipes from this section:
These are not meat, but vegetable cutlets with the addition of meat.
There are still more vegetables in vegetable cutlets than here :) The minced vegetables have to be held together with an egg, since they crumble, but these ones are more meat-based. If there is only one meat, then meatballs will turn out, not cutlets.
Hello Katyusha! I also twist the cabbage in a meat grinder. So it tastes better and the composition is homogeneous.
Margarita, thank you, it didn’t occur to me to twist something in a meat grinder, but good idea I'll definitely try it!
I’ve been looking at these cutlets for a long time - and today all the stars aligned - there’s not much cabbage left, and FM in the community)))
Sauerkraut cutlets can be prepared either completely lean, or vegetarian with the addition of an egg, or meat with the addition of an egg and some minced meat. These or other versions of cutlets are served on their own as an independent dish, and as part of a single or complex side dish for main courses of meat or poultry.
Ingredients: I made half a portion - I’ll give my proportions - see the author’s proportions at the link original recipe
-from 150g of cabbage it turned out 3 cutlets, which is in the photo)))
I used leftovers
Sauerkraut— 150 g
Semolina – 30 g
Onion - 1 pc. small head -did not use because I have cabbage with onions
Chicken egg - 1 pc.- 1 protein-if fasting, you can do it without eggs
Sugar - to taste- was in cabbage - did not add additionally
Soda - 1 pinch(s) on the tip of a knife -didn't add
Vegetable oil- to taste for frying
Cooking:
Prepare a portion of sauerkraut. First, remove any spices from it (peppercorns, cloves, etc.), then simply squeeze it with your hands. If the cabbage is sour, rinse it additionally. To do this, place the cabbage in cold water for a few minutes, then squeeze with your hands and place in a colander to drain the liquid. If a Lenten version is being prepared, i.e. Without an egg, you don’t have to squeeze the cabbage too hard.
2.Mix semolina with egg (I mixed with egg white) and give it time to swell.
3. Chop the onion very finely. I advise you to do this better by hand with a knife than with a blender. Onions chopped into porridge are not suitable for such cutlets, since excess liquid is not needed or will require more semolina. - I did not add onions - there are onions in the salad
To prepared, i.e. squeezed cabbage, add semolina swollen in egg, chopped onion, sugar to taste (about one teaspoon for this amount of minced cabbage) and baking soda as desired, it will give the cutlets fluffiness. Soda itself will be extinguished by the acid present on the cabbage.
5. Mix the mixture thoroughly and decide whether it will make cutlets or will you need to add a little more semolina?
6. When forming cutlets, your hands should be periodically moistened with water so that the mass does not stick to them - my mass didn't stick
To fry the cutlets, use vegetable oil intended specifically for frying. Usually this is refined sunflower or corn oil, and amateurs can use mustard vegetable oil. Olive oil, and unrefined, is also suitable for frying cabbage cutlets, since it is too high temperatures are not needed for this.
Heat a frying pan with vegetable oil, reduce heat to medium, place the cutlets. After three to four minutes, turn the cutlets over to the other side and fry until done, either over medium heat without a lid, or over low heat with a lid on.
7.Serve the sauerkraut patties hot.
