This recipe can not be considered wasteful. Usually on such dishes as cabbage burgers, saying - "cheap and cheerful". But it is not fair to the appetizing and very helpful chops cabbage.

On the palate, they are somewhat similar to cabbage pies. To the table can be supplied as in cold and hot with different sauces: tomato, garlic, but most of all in order to set off the taste of cabbage burgers, use cream.

The traditional recipe for cabbage cutlets

In fairness it should be noted that the cabbage burgers, the recipe of which is approved by dieticians, not only vitamins dish, but very tasty side dish to meat or fish. Well done, rosy chops can be submitted, and as a main dish.

Ingredients:

• 500 gr. white cabbage
• 1 egg
• 3 tbsp. spoons of semolina
• 2 tbsp. tablespoons flour
• 300 gr. breadcrumbs
• vegetable oil
• 50 c. butter
• 1 cup milk
• salt

Cooking method:

Cabbage finely cut into strips, no more than 1.5 centimeters long. In a frying pan pour the vegetable oil and put the cabbage. Cabbage stew on low heat for about 10 minutes. It is necessary to watch closely that it is not burnt, and that does not happen, it is necessary to often interfere with the cabbage. When cabbage volume significantly reduced, it is added in the milk, but not all at once. Is added so that the milk in the pan was 1 centimeter. Cabbage has continued to simmer the milk until tender. If the milk is absorbed and the cabbage is still not ready, the milk can be topped up a little, but it is important to consider that the cabbage in the end turned out to be not too wet. If this happens, you can correct the situation, throwing it in a colander.

The land will be cabbage, the less the need for flour and semolina cabbage cutlets, which means that they will be more low-calorie. Cole was allowed to cool and passed through a meat grinder, was added to the semolina and sent back into the pan. The mass is heated to a very low heat, in order to have time to soak the semolina cabbage juice.

Then the mixture was allowed to cool, and administered beaten egg, flour, salt, all mixed thoroughly. As a result, you should get a dense mass, from which form the cabbage burgers. To use the breading breadcrumbs, but it should be noted that most e delicious crackers are obtained from conventional dried up white bread, which can grate, and can be ground in a blender.

To cutlet mass is not stuck to the hands, dipped them into cold water and start manufacturing cabbage cutlets. The size should not be smaller, making them approximately halfway palm. Then breading and fry in a mixture of vegetable oil with butter.

Lazy cabbage burgers

Though evil tongues say that there are no lazy cutlets and dumplings, and there are a lazy cook, this recipe is a great time saver, with the benefit of food will be the same.

Ingredients:

• 300-400 gr. cabbage
• 1 egg
• flour
• salt
• pepper

Cooking method:

Cabbage is cut and ground into blenedere, then add the egg. All carefully mix, salt, pepper, flour gradually fill up well vymeshivaya mass. It should be thick enough to be able to form patties.

Cabbage cutlets on this recipe makes a small and thin, or raw cabbage can not fry. Recommended thickness of the patties no more than 1 centimeter. Fry over medium heat in a mixture of oil and butter. Using this recipe for cabbage burgers, vegetable burgers is easy to make, if, in addition to grind in a blender the onion and carrot.

Cabbage Fritters

Especially good cabbage fritters of young cabbage. They are trained on a par with squash, they are just tender and tasty. But there are some culinary secrets, will allow to cook cabbage fritters recipe is very simple, at any time of the year.

Ingredients:

• 1 kg. white cabbage
• 2 eggs
• 2-3 tbsp. tablespoons flour
• vegetable oil
• Green: onion, parsley, dill
• salt
• pepper

For the sauce:

• 200 gr. natural yogurt with no additives
• 2-3 cloves of garlic

Cooking method:

Cabbage finely chopped, salt and kneaded by hand. If cabbage is young, the effort is not necessary to make special. If cabbage is matured, it is necessary to knead longer, and must wait until the cabbage is under the influence of salt and the juice will not become softer.

Greens finely chop and add to the cabbage, put to the beaten eggs and flour. All the salt, add pepper to taste. Weight consistency should be like thick cream.

In a frying pan pour the vegetable oil, it is well heated and only a spoon spread cabbage fritters. They fry on both sides until golden brown attractive. Serves with a special spicy sauce, which is prepared as follows: to squeeze the garlic yogurt using chesnokodavki. If desired, you can replace garlic sauce with sour cream.

Our ancestors were preparing food in pots and they were right, they were doing so. Earthen walls of the pot are heated slowly and keep the temperature for a long time and everything is cooked in a clay pot, it has a special flavor stewed. With this method of cooking is better to retain all the nutrients and the taste of well-known products is increasing.

Average pot roast becomes extraordinary dish, can not break away from it, not to eat until the end. Cook faster, even if you need to feed a large team of guests. To throw a feast, hot pot - a win-win.

Roast tradesmen

This dish is the pride of the many restaurants of Russian cuisine. If you suddenly get a chance to entertain foreign guests dishes of national Russian cuisine, then this option pot roast can be killed on the spot, because the dish is not well prepared anywhere in the world.

This pot roast recipe is saved exactly served with a garnish of crispy buckwheat as in the good old days when merchants liked to drop into a restaurant to eat.

In those days, a hot one serving put about 3 pounds of fresh beef tenderloin, which is about 1.2 kg of meat is probably now there are few people with a healthy appetite, so this heroic dose can be reduced by half.

Ingredients:

• 600-800 gr. beef tenderloin
• 2 onions
• 2 cloves garlic
• 1 cup sour cream
• 1-1, 5, Art. tablespoons mustard
• flour
• ginger
• marjoram
• pepper
• Bay leaf

Cooking method:

First finely-chopped onion, and laid on the bottom of the pot. It washed the meat is placed in one piece, add bay leaf and peppercorns. At this point the meat is salted and not topped up with water, and just cover with a lid and place in oven to languish at 2, 5 for 3 hours. Meat and onion juice and therefore will not need water.

Near the end of cooking the meat sauce is prepared. Fried flour on a dry pan until light brown in color, add sour cream to the flour when it melts, add the mustard. Sauce seasoned with ginger, marjoram and garlic and add to the meat and the meat is then salted. It turns out tender, spicy and flavorful.

Roast at home in pots

The concept of "home-style" has a special meaning - it says that cooked with love and tasty superlatives. These words apply to roast at home in a pot. This is a great dish for busy women, pot practically does everything himself.

Ingredients:

• 500 gr. pork
• 2 pcs. onion
• 6-7 potatoes
• vegetable oil
• salt
• pepper

Cooking method:

Pork washed and cut into pieces of 2 by 2 centimeters. In a pan pour oil and put the meat, fry it from all sides until golden brown. To add the meat finely chopped onion and fry until it becomes clear, after all a little salt and pepper.

While fried meat, wash, peel potatoes and cut into cubes.

The pot is folded fried meat and potatoes, which is a little salt, add a little water, so that it was about half the pot. On top put a couple of tablespoons of sour cream or mayonnaise and close the lid.

Roast homemade casseroles baked in the oven at 180-200 degrees 40-50 minutes. The longer the roasting, the more stewed taste of the products. When a pot roast on the table, the contents liberally sprinkled with herbs.

Roast Crimean

This type of hot pot rather unusual. Recipe harmoniously unusual for hot products: lamb, apples and raisins. Fruits give a hot refined taste and originality.

Ingredients:

• 50 gr.baraniny
• 1 onion
• 1 small apple
• 300 gr. Potato
• 20 c. butter
• 5 c. tomato paste
• 1 tablespoon sour cream
• 5 c. flour
• 20 c. raisins
• 5 c. red port
• salt

For the dough:

• 90 c. flour
• egg yolk
• 10 c. water

Cooking method:

For meals require lamb breast, cut it into pieces. Meat fried and put in a pot. Sour cream and tomato paste mixed with meat and topped up, and put the pot simmer for 15-20 minutes. Then it adds the remaining components. Before you add the potatoes, his pre-fry, sliced ​​apples, raisins washed.

Combine flour, egg yolks and water Knead the dough for the lid of the pot. When all the products stacked in a pot, add the port wine, butter and batter completely cover the neck of the pot. Fry even bake 15-20 minutes. During this time, the dough fried and can be eaten instead of bread.

Mushroom Roast

This recipe is meatless hot, but this does not become worse, on the contrary, mushrooms and vegetables make it an interesting dish.

Ingredients:

• 0, 5 kg. brown mushroom
• 3 onions
• 1.8 kg. potatoes
• Frozen vegetables: broccoli, beans, green peas, sweet pepper
• 200 gr. sour cream 25%
• 200 gr. cheese
• vegetable oil
• salt

The number of products is designed for 6 servings

Cooking method:

At the bottom of the pot pour a little vegetable oil, then turn to put: diced onions, potatoes, lightly salted. Mushrooms cut into slices and fry in a pan to get rid of excess moisture.

Mushrooms put on top of the potatoes, then add broccoli, green peas and other frozen vegetables that are in stock. All products tamped spoon, so they formed more densely in a pot, a little salt layers.

Cheese cut into pieces and put the top layer, then add a tablespoon of sour cream with a slide. Pots covered with a lid and place in preheated oven to 180-200 degrees for 40-50 minutes. To roast the present, it is left in the oven for another 20 minutes.