Sauerkraut cutlets are the most delicious. Delicious cabbage cutlets

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 simply 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 2 times more!
So, today I invite you to please your loved ones with wonderful sauerkraut cutlets!

To prepare lean cutlets from sauerkraut, you will need:

pickled 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 chopped onions and garlic into 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 is a shelf-stable product and an almost universal product. It can be an independent snack, the basis of all kinds of salads, soups and side dishes, as well as an ingredient for main courses. For example, cutlets are made from sauerkraut - a traditional dish of Russian cuisine and the multinational Vyatka region, in particular.

Sauerkraut can be store-bought or. Based classic recipe There are various options for sauerkraut, which differ in the composition of spices, additional ingredients in the form of vegetables, fruits, dried fruits and berries. Sauerkraut according to any recipe is suitable for making cutlets.

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.

What sauces accompany sauerkraut cutlets? The sauce not only allows you to give this simple dish a new taste every time, but also makes it gourmet!

The most traditional option is simply sour cream and sour cream with the addition of fresh chopped herbs, or in a modern fashionable version, it is yogurt with chopped herbs. A less healthy, but still popular option is mayonnaise. If you like béchamel sauce, go ahead and drizzle it too. cabbage cutlets quite suitable.

You can experiment with store-bought or homemade vegetable sauces from national cuisines different countries: all kinds of tomato sauces, ketchups, satsebeli, adjika, arrabbiata, marinara, pesto, passata, Chinese sweet and sour sauces, tahina, babaganoush, etc. As well as sauces or gravies made from fresh, frozen or dried mushrooms.

Cheese lovers will appreciate sauerkraut cutlets sprinkled with grated hard or semi-hard cheeses or topped with cheese sauce: simple, like for spaghetti or for those who like blue cheese, tzatziki, etc.

Total cooking time – 0 hours 30 minutes
Active cooking time – 0 hours 15 minutes
Cost – average cost
Calorie content per 100 g - 76 kcal
Number of servings – 4 servings

How to cook sauerkraut cutlets

Ingredients:

Sauerkraut— 300 g about 0.5 l
Semolina – 50 g
Onion - 1 pc. small head
Chicken egg - 1 pc.
Sugar - to taste
Baking soda – 1 pinch(s) on the tip of a knife
Garlic - optional
Vegetable oil- to taste for frying

Preparation:

Let's proceed directly to preparing a version of sauerkraut cutlets with eggs and semolina.

Prepare a portion of sauerkraut. First, remove any existing spices from it (peppercorns, cloves, etc.), then simply squeeze it out 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.

Mix the semolina with the egg and give it time to swell. Sometimes flour is used instead of semolina, but it is better with semolina. With semolina, sauerkraut cutlets get a more interesting taste, a fluffy and pleasant structure, as well as a spicy crust. I assume that if you use flour, then with bran or whole grain, and not the highest grade.

I also plan to try sauerkraut cutlets with rolled oats or cereal flakes, take note of this idea too!

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.

In some recipes, it is found that not raw, but sautéed onions are added to the minced meat.

If the cabbage was pickled without garlic, and you like its taste, then chop and add it.

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. The soda itself will be extinguished by the acid present on the cabbage.

Mix the mixture thoroughly and decide whether it will make cutlets or will you need to add a little more semolina?

There are three main options for forming cutlets, in this case from sauerkraut:

- form round or oval cutlets and send them to fry;
- form cutlets of the desired shape and additionally bread them (in semolina, flour, sesame seeds or bread crumbs) before frying;
- just spoon the cabbage mixture in portions directly into the frying pan and fry.

When forming cutlets, your hands should be periodically moistened with water so that the mass does not stick to them. In the version with breading, you need to place the cutlets in the breading, roll them with a spoon or flat spatulas and transfer them to a board or frying pan with a spatula.

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, add 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.

Serve the sauerkraut cutlets hot.

Bon appetit!

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Good health to everyone!

Now is the time of Lent. Dishes during Lent are traditionally prepared from cereals, vegetables, mushrooms, and today we will prepare a dish of sauerkraut.

Sauerkraut has been used in food since ancient times, especially in winter and spring. No wonder people said: “Cabbage is not empty.” It fully preserves vitamins and minerals; in addition, sauerkraut underwent fermentation during fermentation, which makes it beneficial for intestinal flora.

A tasty and satisfying dish for Lent - sauerkraut cutlets - recipe and photo.

There is nothing unusual in the recipe itself, but since the goal of my aroma cuisine is to show recipes with, in this recipe we will also use essential oil, although you can do without it.

Recipe for sauerkraut cutlets.

0.5 l. sauerkraut,

0.5 cups each of semolina and flour,

1-2 onions,

Making sauerkraut cutlets.

Lightly squeeze the sauerkraut. Finely chop the onions and add to the cabbage. Add flour, semolina, soda, add 2-3 drops essential oil cumin.

Mix everything very thoroughly. Let stand for five minutes. During this time, the soda will extinguish the acid, and the semolina will swell a little. There is no need to add salt; sauerkraut already contains salt.

With wet hands, form cutlets from the mixture to the size you like and fry them in vegetable oil until golden brown. At the end of frying, reduce the heat to low, cover with a lid and simmer slightly.

The taste of the finished cutlets is somewhat reminiscent of cabbage pies.

You can experiment. I sometimes add 2-3 mashed boiled potatoes to the mixture. This makes the taste softer, especially if the cabbage is sour.

You can also add finely chopped and fried mushrooms - fresh or frozen, the dish will be even tastier.

During Lent, these sauerkraut cutlets can be served with tomato sauce, and if you don’t fast, with sour cream or.

The main thing is to cook with love and a good mood.

Bon appetit.

Lenten sauerkraut cutlets.

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. I 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 meat, then you will end up with meatballs, not cutlets.

Hello Katyusha! I also grind the cabbage in a meat grinder. This way 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 -150g of cabbage made 3 cutlets as shown in the photo)))
I used leftovers

Sauerkraut— 150 g
Semolina – 30 g
Onion - 1 pc. small head -I didn’t use it because I had cabbage and onions
Chicken egg - 1 pc.- 1 protein-if fasting, you can do it without eggs
Sugar - to taste- was in cabbage - didn’t add anything extra
Baking soda – 1 pinch(s) on the tip of a knife -didn't add
Vegetable oil- to taste for frying

Preparation:

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 it with your hands and place it 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 didn’t 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. The 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, unrefined, is also suitable for frying cabbage cutlets, since 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 cutlets hot.