If you are fed up with ordinary cutlets, you can greatly diversify their taste by adding some kind of vegetable to the meat. The most successful are cutlets with cabbage and minced meat. Thanks to such an unexpected addition, they turn out to be surprisingly soft and tender.
Juicy Cutlets
There are several ways to cook them. But the most delicious, in the opinion of experts, come out with cabbage and minced meatballs, a step-by-step culinary recipe of which we offer here.
- The head of cabbage in a kilogram weighing as small as possible is chopped, poured and wrinkled by hand. The resulting juice is drained.
- A pair of onions finely chopped and mixed with cabbage.
- A kilogram of minced meat is added; the mass is kneaded, preferably by hand.
- Two eggs are introduced, salt, spices, pepper, and the minced meat is kneaded again.
- Cutlets are molded, breaded in flour and traditionally fried.
Everything! Call your family for cutlets with cabbage and minced meat, but do not say what the secret is. No one will guess why they are so tasty and tender.
Meat cutlets with cabbage
For this recipe, 200 grams of chopped cabbage (all of the same white cabbage) are scalded and squeezed out after a quarter of an hour. To get wonderful meat cutlets with cabbage, a pound of veal (in extreme cases, young beef), together with the onion, pass through a meat grinder, mix with cabbage, egg and a tablespoon of chopped parsley. After salting and perching, the mass is kneaded, cutlets are formed from it, laid out in a greased form and put in an oven brought to 160 degrees. After ten minutes, they will need to be turned over and returned to their place. After the same period they can be removed. These meatballs with cabbage and minced meat are in harmony with complex side dishes - for example, salads, but ordinary mashed potatoes will not spoil them.
Chicken Options
They are not too different from products made from pork or beef - at least in terms of cooking. To build chicken cutlets from minced meat and cabbage, a pound of chicken is grinded, finely chopped and fried onions are added, and the whole mass is combined with chopped, salted and squeezed cabbage (also half a kilogram). Sliced small cutlets are breaded in flour. Crunching in breadcrumbs is undesirable - they will turn out to be rougher, although they can fall apart less. Do not put out. Stuffing can turn out damp - this is typical for chicken. If you do not rush to turn over, the minced meat and cabbage cutlets will turn out whole, smooth and beautiful.
Instead of white - colored
It will have to do with it a little differently than with the traditional. Grams of 300 cauliflower should be disassembled into individual heads of cabbage and mashed in a blender with onion and two cloves of garlic. Turn the meat into minced meat or take the finished 150 grams. Which meat to take is your decision. An egg is driven into it, pepper and salt are poured - again, at your discretion. After kneading, oat flakes (2 large spoons with a hill) or regular semolina are added to the grinder. Due to such an additive, cutlets with cabbage and minced meat will be more dense and will not fall apart. You can add spicy herbs to them for aroma and piquancy - basil with dill, for example. It is noteworthy that such cutlets are better to fry under the lid - so they turn out more magnificent and tender. Instead of roasting, you can cook them in a double boiler, but then do not wait for a golden crust.
This recipe makes wonderful cutlets with cabbage and minced meat, but they will be even tastier with a sauce made from two tablespoons of natural unsweetened tomato, gruel from fresh dill, salt and favorite spices.
Additional tips
The meatballs and cabbage cutlets prepared according to any of these recipes can be very quickly fried in a frying pan, and “brought to mind” in the oven by pouring tomato or sour cream sauce. It will take literally a few minutes.
Many culinary experts assure that cutlets will be much tastier and juicier if half the onions are put in the minced meat raw and the other half is previously fried in vegetable oil.
Also, a huge number of chefs are advised to combine different meat in cutlets - for example, chicken with beef or pork. Chicken can be replaced with turkey, but the main thing is that half the meat was from four-legged, and half - bird. Try and decide what you like best.