Cutlets don't always turn out juicy? Then you need to know some secrets that will help correct such an oversight. Today we are preparing delicious meat cutlets with cabbage! It is this product that will make the dish juicier.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Cutlets cannot be called a festive dish, but this does not mean that they may not be tasty. Indeed, in ordinary life, we should also enjoy food. Although some housewives prepare cutlets and a festive table. Of the many options for their preparation, and there are several dozen or even hundreds of such recipes, today we will focus on the recipe for meat patties with cabbage. Adding cabbage adds juiciness and extra flavor to the dish. These products are perfectly combined with each other. In addition, such cutlets have much fewer calories than the classic ones with the addition of a loaf.
This recipe will also save those housewives who want to cook cutlets, but there was very little minced meat. Then cooking meat cutlets with vegetables will be an excellent solution to the problem. In addition to minced meat and white cabbage, you can use other products: potatoes, onions, pumpkin, carrots, garlic, zucchini, etc. Almost all vegetables will add extra juiciness and satiety.
And if you want to make the cutlets even more dietary and less nutritious, then instead of frying in a pan, bake them in the oven. This method of heat treatment will preserve all the useful properties as much as possible. And you will spend less time cooking.
- Caloric content per 100 g - 80 kcal.
- Servings - 15
- Cooking time - 30-40 minutes
Ingredients:
- Meat (any variety) - 600 g (pork in this recipe)
- Cauliflower - 250 g
- Potatoes - 1-2 pcs. (depending on size)
- Onions - 1 pc.
- Garlic - 1 clove
- Eggs - 2 pcs.
- Salt - 0.5 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step by step cooking meat cutlets with cabbage:
1. Disassemble the cauliflower into inflorescences and select the required amount. Dip it in a saucepan, cover with water and boil for 5 minutes.
2. Peel the potatoes, wash and cut into 2-4 pieces, so that it is convenient to place them in the neck of the meat grinder. Peel and chop the onion as well. Peel the garlic off.
3. Place the meat grinder with medium wire rack and twist the meat. Also skip boiled cabbage, potatoes, onions, and garlic. Whisk in raw eggs, season with salt and ground pepper.
4. If desired, add any favorite spices and herbs and stir the minced meat. You can do this with your hands so that all the food is evenly distributed.
5. Put the pan on the stove, add vegetable oil and heat. Take a serving of minced meat, shape it into an oval shape and place it in the pan. Tighten the temperature to medium setting and fry the patties for the first 2 minutes over high heat, then screw to medium setting and continue frying for another 5 minutes.
6. Turn patties over and turn on high heat. Also fry them quickly for 2 minutes until golden brown. Then reduce the heat and bring it to readiness. Serve hot cutlets to the table, because the most delicious they are exclusively freshly prepared.
See also a video recipe on how to cook juicy cutlets. Master class from the chef Ilya Lazerson.
