Cabbage cutlets recipes for children. Cabbage cutlets for children - step-by-step recipe

Even ancient people knew about amazing properties cabbage They used cabbage leaves for medical purposes, as compresses. This vegetable contains many vitamins and minerals necessary for the harmonious development of the child's body.

In addition, cabbage helps accelerate tissue regeneration. Let's figure out how to cook white cabbage cutlets by learning a few simple recipes.

Useful properties of cabbage

Because of useful properties White cabbage should be consumed from 6 months, but after the baby became acquainted with zucchini, potatoes, and fruit juices.
This vegetable, as a rule, does not cause an allergic reaction.
Cabbage can cause bloating, so monitor your baby after eating cabbage.
Cabbage cutlets can be cooked either in a frying pan or baked in the oven.
Do not fry the cabbage cutlets: just fry them until golden crust, because three-year-old children still have an immature digestive system.
When choosing a vegetable, be guided by the type of stalk: it should be white, without a dark rim or spots. If any are present, there is an excess of nitrates in cabbage. Rinse the cabbage thoroughly in water.

Cabbage cutlets with semolina

Ingredients

white cabbage – 0.5 kg;
milk – 1 glass;
chicken egg – 1 pc.;
semolina – 3 tbsp. spoons;

flour - 3 tbsp. spoons;
breadcrumbs;
salt.

Cooking steps

Prepare a head of cabbage: cut it and wash it thoroughly. Remove the top sheet.
Chop the vegetable.
Place the chopped cabbage on the oil heated in a frying pan and simmer over low heat for 10 minutes, stirring. Do not cover with lid.
When the cabbage has slightly settled, pour in about the thickness of one finger of milk and cover the pan with a lid. Continue simmering until done. Milk can be added.
Do not let the cabbage burn.
Post it stewed vegetable in a colander to remove excess liquid.
Skip stewed cabbage through a meat grinder.
Add semolina and stir. Place the resulting mixture in a frying pan and heat it for 3 minutes.
Place the minced cabbage in a bowl, let cool slightly and beat in the egg.
Add flour.
Using wet hands, form the cabbage into cutlets.
Bread the cutlets in breadcrumbs.
Place them on a heated frying pan. Fry on both sides until golden brown.

Cabbage cutlets baked in the oven

Silicone molds are soft, easy to clean, and food does not burn in them. You can also use baking dishes made of other materials: aluminum, glass, ceramic.

You will need

white cabbage – 500 g;
oatmeal – 3 tbsp. spoons;
chicken egg – 2 pcs.;

milk – 100 ml;
butter – 2 tbsp. spoons;
salt;

Cooking steps

Video on how to make lean cabbage cutlets

From this video you will learn how to cook cabbage cutlets without adding eggs. The recipe is slightly different: you will need potatoes. Besides, semolina can be replaced with oatmeal. Cabbage cutlets will turn out lean and very tasty.

Not all kids enjoy eating vegetables, but they are very healthy. To diversify the diet, I suggest preparing appetizing and tasty cabbage cutlets for children at home.

Cauliflower 400 grams
Broccoli 400 grams
Egg 2 pieces
Flour 3 tbsp. spoons
Semolina 3-4 tbsp. spoons
Salt 1 pinch
Pepper 1 pinch

1. Cauliflower wash, dry and separate into inflorescences. Place in boiling salted water and boil for about 5 minutes. Then drain the water and cool the cabbage.

2. Then chop it into small cubes. Wash the broccoli too and chop finely. If desired, you can add white cabbage to the recipe for making cabbage cutlets for children.

3. Carefully break the eggs and separate the whites from the yolks.

4. Add the yolks to the bowl with the cabbage.

5. Salt and pepper to taste and add semolina first, and then sifted flour.

6. Beat the reserved whites into a thick foam with a pinch of salt.

7. Add them to the bowl. This will make cabbage cutlets for children at home even more tender.

8. Gently mix everything until smooth. Put the frying pan on to heat up. You can drip a little vegetable oil and spread with a brush or leave the pan dry.

9. Form cutlets with wet hands and place them in a frying pan.

10. When the bottom is browned, carefully turn over and fry on the other side. Here is a simple recipe for cabbage cutlets for children. They can be served with sour cream.

1. Vegetable cutlets with rice

Potatoes – 2-3 tubers
Carrots – 1 piece
Onion – 1 head
Zucchini – 1 piece
1 egg
A small piece of cabbage
0.5 cups cooked rice
5 tbsp. spoons of flour
Breadcrumbs
Salt pepper
Vegetable oil

You can adjust the amount of vegetables to your taste: you can add more or less of something.

Cut potatoes, carrots and cabbage into small pieces and boil in salted water. We drain the water through a strainer. Cool the vegetables and grind them in a meat grinder. Grate the zucchini and combine with vegetables. Salt the mixture, add flour, rice and egg. Mix well. If the mass turns out to be liquid, fry them like pancakes, spooning them into hot oil. If the mass is thick enough, form cutlets, bread in breadcrumbs and fry on both sides.

2. Cabbage cutlets

500 g cabbage
100 ml. milk
2 eggs
2 tbsp. spoons of semolina or flour
Salt
Crackers
Vegetable oil

Finely chop the cabbage and place in a saucepan. Pour milk into it and leave to simmer until done over low heat. When the cabbage becomes soft and the milk has almost evaporated, beat in the eggs and stir very quickly so that the eggs do not cook in the hot mixture. Immediately add semolina or flour and salt.

Mix. Then we form cutlets, bread them in breadcrumbs and fry in butter or vegetable oil.

3. Carrot cutlets recipe

500 g carrots
50 g cream
1 tablespoon semolina
100 g dried apricots
2 teaspoons sugar
Salt
Egg – 1 piece (divided into white and yolk)
Breadcrumbs
Vegetable oil

Grate the carrots and simmer in cream, covering the pan with a lid, over low heat. As soon as the carrots become soft, add semolina, mix thoroughly and simmer a little more. Finely chop the dried apricots. Mix carrots with dried apricots, salt, sugar and egg yolk. Stir the mixture. Forming cutlets. Beat the egg white, dip the cutlets in it, roll them in breadcrumbs and fry in oil until cooked.
Sweet vegetable cutlets.

4. Carrot-apple cutlets

Apples – 4 pieces
Carrots – 6 pieces
Milk – 100 ml.
Semolina – 1-2 tablespoons
Butter – 2 tbsp. spoons
1 egg
Sugar – 1/2 teaspoon
Breadcrumbs
Vegetable oil

We cut off the peel from apples and carrots, and remove the core from apples. Grate the carrots and cut the apples into small strips. First, stew the carrots in milk with butter until soft, then add apples, semolina, sugar and salt. Cook until done. Beat the egg. Cool the mixture, add the egg and mix. Forms cutlets, bread them in breadcrumbs and fry. These cutlets are delicious with sour cream!

5. Pumpkin cutlets

500 g pumpkin
50 g cream
1 tbsp. spoon of semolina
2 teaspoons sugar
1 egg (divided into white and yolk)

Grate the pumpkin on a fine grater and squeeze out the juice. Mix cream with pumpkin juice and simmer the grated pumpkin in this sauce under closed lid about five minutes. Then add semolina, sugar and yolk, stir and form cutlets. Beat the egg whites, dip the cutlets in it, bread them in breadcrumbs and fry in oil on both sides.

Products:

White cabbage - 1/5 part velka

Chicken breasts - 2 pcs.

Egg - 1 pc.

Rusks - 1/2 cup

Salt - to taste

This summer season we have cabbage. There is a decent amount of it, just have time to cook something from it. And today I decided to fry cabbage cutlets. But my household doesn’t really appreciate dishes without meat, so I decided to make these cutlets half and half with minced chicken. It turned out tender, juicy and tasty.