Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Cabbage cutlets, cooked according to my recipe, are an ideal meal for breakfast or dinner. I recommend taking note of this dish to anyone who carefully monitors their figure, as it contains very few calories. We disassemble the cauliflower into inflorescences and boil until ready. Then grind with a blender. Separate the whites from the yolks. Lightly whipped yolks are introduced into the cooled cabbage puree, then salt, pepper, add marjoram and chopped greens, mix well. The pieces of the loaf are soaked in milk, squeezed out and put in cabbage dough. Next, we combine all the components with flour and mix thoroughly. Whisk the proteins into a strong foam and gently introduce them into the cabbage dough. Fry cabbage cutlets in a frying pan with heated vegetable oil until golden brown on both sides. Spread the dough with a spoon. We put the finished cutlets on a paper napkin to remove excess fat. Cabbage cutlets are served with low-fat sour cream and a side dish of fresh vegetables. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cauliflower - 28 kcal/100g
- Marjoram - 271 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Loaf - 273 kcal/100g
