10 delicious recipes for dietary cabbage dishes (155.5 kcal)

Lenten cabbage cutlets with semolina

Products

White cabbage – 700 g
Onions – 2 pcs.
Semolina – 5-6 tbsp. spoons
Garlic – 2 cloves
Parsley (fresh) – 3-4 sprigs
Dill (fresh) – 3-4 sprigs
Ground paprika – 1 teaspoon
Salt – 1 teaspoon (to taste)
Ground black pepper - to taste
Vegetable oil - for frying

Recipe

Finely chop the onion, garlic, herbs and cabbage one by one.
Pour boiling water over the cabbage, put it on the stove and cook for 7-10 minutes over low heat (if the cabbage is not dense and not very hard, you can simply cover it with a lid and leave it on the table for 10 minutes).
We drain the water through a sieve. Cool the cabbage, squeeze it out and transfer it to a cup.
Pour a little vegetable oil into the frying pan and add onions. Fry the onion until golden. Add garlic. Mix everything and fry for 1-2 minutes.
Add fried onion and garlic, a little salt, pepper, paprika, parsley and dill to a cup with cabbage. Mix well.
Add semolina and mix thoroughly again.
Cover the cup with a napkin and leave for 15 minutes.
Pour a little vegetable oil into a heated frying pan. We form small cutlets, place them in a frying pan and fry.
As soon as the cutlets begin to brown, turn them over and fry on the other side. Place the finished cutlets on a plate. If there is a lot of oil on the cutlets, place them on a paper towel.
Lenten cabbage cutlets are ready! Serve them as a separate dish or with any side dish. Enjoy your meal! Cook with pleasure and make your loved ones happy!

Pickling cabbage for the winter

This time, for a change, we’ll try to make Brussels sprouts in a marinade with apples according to all the canons of proper nutrition. The recipe is suitable for any other cabbage!

KBJU per 100 g: 27/1.6/0/5.3

To prepare, take:

450 g Brussels sprouts
1 tbsp. apple cider vinegar
2 sweet apples
liter of water
3-4 black peppercorns
1/4 tbsp. l. mustard seeds
1-2 peas of allspice
2 cloves garlic
Bay leaf
1 tbsp. l. salt

Cooking steps:

Remove the topmost leaves from the cabbage. Then divide each head of cabbage in half, place in a colander and rinse with hot water.
Dry, put in a saucepan, add cold water and cook over low heat until almost softened (regular white cabbage is enough to just bring to a boil).
Then place the cabbage in sterilized jars along with the garlic and apple slices.
The marinade is prepared as usual: add all the spices with water and boil. Add vinegar there and cook for another 5 minutes. The cabbage is poured with hot marinade, the jars are rolled up and sent to a cool room.
You will be able to try the preparation in 2 days, and if stored correctly, the treasured jars can last at least until next spring.

Stewed cabbage with mushrooms

Products (for 4 servings)

White cabbage – 500-600 g
Champignon mushrooms – 300 g
Carrots – 100 g
Onion – 100 g
Tomato paste – 1 tbsp. spoon
Cumin (seeds) – 1 pinch
Coriander (seeds) – 1 pinch
Salt - to taste
Ground black pepper - to taste
Vegetable oil – 5 tbsp. spoons

Recipe

We prepare ingredients for making stewed cabbage with mushrooms. During the cooking process we will also need 100 ml of boiling water.
Wash the champignons and chop them coarsely.
In a frying pan, heat 2 tbsp. spoons of vegetable oil. Fry the champignons until all the liquid has evaporated. At the very end of frying, salt and pepper the mushrooms. Transfer the fried mushrooms to a plate.
While the mushrooms are frying, chop the cabbage.
Add salt to the cabbage and knead it with your hands so that the cabbage releases its juice.
Peel the carrots and grate them on a coarse grater.
Add carrots to cabbage. Mix.
Heat the remaining vegetable oil in a frying pan. Fry the cabbage and carrots for 15 minutes, stirring from time to time.
Peel the onion and chop finely.
After 15 minutes of frying the cabbage and carrots, add the onion to the pan and fry for another 5-7 minutes.
Then add tomato paste, cumin and coriander. Fry for another 1-2 minutes.
Add fried champignons to the frying pan, pour in 100 ml of boiling water, salt and pepper to taste. Simmer the cabbage and champignons for 5 minutes under the lid. Turn off the heat and let the stewed cabbage with mushrooms brew for 30 minutes.
Stewed cabbage with mushrooms is very tasty both hot and cold. Bon appetit!

Pickled pp-cabbage “Tasty and simple”

This option is the simplest - no spices or any additives are needed, just 4 ingredients and herbs for decoration! But this does not affect the taste of the snack!

Nutritional value per 100 g:

Calories: 30
Proteins: 1,7
Carbohydrates: 5,8

Ingredients:

cabbage – 400 g
carrots – 1 pc. (large and sweet)
lemon – half
salt – 1 tsp.
a sprig of parsley - for decoration.

Step-by-step recipe with photos:

Remove the top leaves from the cabbage and rinse under running water. We clean the carrots. My lemon. Finely chop the cabbage and place it in a bowl to marinate.

Add salt and juice from half a lemon to the cabbage. Mix and squeeze. Let it stand for a while.

Finely grate the carrots. We send it to the cabbage.

Mix cabbage with carrots.

Place tightly in a bowl. Cover the bowl with a lid and place in the refrigerator. Leave the cabbage to marinate for several hours or a day.

Serving pickled cabbage is delicious with sweet white onions and herbs.

Cabbage baked in the oven

Products (for 6 servings)

White cabbage – 1.5 kg
Onions – 240 g
Ground sweet paprika – 1 teaspoon
Dried thyme – 4-6 sprigs
Dried basil – 1 teaspoon
Vegetable oil – 3 tbsp. spoons
Ground black pepper - to taste
Salt - to taste

To submit:

Fresh parsley – 2-3 sprigs

Recipe

Before you cook cabbage baked in the oven, prepare all the necessary ingredients. Turn on the oven to preheat to 180 degrees.
Wash the cabbage, dry it and cut it into large pieces about the size of one bite.
Place the chopped cabbage in a bag or deep container. Add ground paprika, thyme leaves, dried basil, 1-2 tbsp. spoons of vegetable oil and salt to taste. At this stage I add 2-3 small pinches of salt and, if necessary, add salt to the dish at the end of cooking. Stir the cabbage thoroughly so that the oil and spices are evenly distributed.
Place the cabbage in a baking dish. Bake cabbage in the oven at 180 degrees for 60 minutes. During this time, stir the cabbage 2-3 times so that it bakes and browns evenly.
About 10 minutes before the end of roasting the cabbage, cut the onion into thin half rings. In a frying pan over medium heat, heat 1 tbsp. a spoonful of vegetable oil. Add the chopped onion to the pan and stir-fry for about 5 minutes until the onion is soft, translucent and slightly golden.
Add the fried onions to the baked cabbage and mix well. If necessary, add a little more salt or ground black pepper to taste.
Place the cabbage and onions in the oven and bake for another 10 minutes.
Cabbage baked in the oven is ready! Serve the dish hot, sprinkled with a pinch of chopped fresh herbs if desired. Bon appetit!

Lenten stuffed peppers

Products (for 6 servings)

Bell pepper (canned or frozen) – 12-13 pcs.
White cabbage – 1 kg
Onions – 4 pcs.
Carrots – 1-2 pcs.
Garlic – 3-4 cloves
Tomato paste – 1 tbsp. spoon
Tomato juice – 1 glass
Dry greens (dill) – 3 tbsp. spoons
Bay leaf – 3 pcs.
Allspice – 4-5 peas
Salt (for sauce) – 1 tbsp. spoon
Sugar (for sauce) – 2 tbsp. spoons
Ground black pepper - to taste

Recipe

To prepare the filling for stuffed peppers, chop the cabbage.
Grate the carrots on a coarse grater.
Finely chop the onion.
We send all the ingredients to the frying pan to simmer, add 1 tbsp. a spoonful of tomato paste diluted in water, salt, pepper, sprinkle with herbs.
Prepare the sauce by adding onions, carrots, tomato juice and garlic to a frying pan, adding salt and sugar, and simmering for about 10-15 minutes.
Place bay leaf and allspice on the bottom of the pan. Let's start stuffing the peppers. Stuff each pepper with stewed cabbage and place in a saucepan.
Pour the prepared sauce over the stuffed peppers. Place the peppers stuffed with vegetables on the fire for 10-15 minutes.

Cabbage solyanka with mushrooms

Products

Champignons -500 g
Cabbage – 1 kg
Pickled cucumber – 2 pcs.
Onions – 1 pc.
Vegetable oil – 50-70 ml
Apple vinegar – 2 tbsp.
Tomato paste – 2 tbsp.
Ground black pepper – 1 pinch
Salt – 1-2 tsp.
Bay leaf – 1-2 pcs.
Greens – 10 g
Water – 1 tbsp.

Recipe

The recipe for cabbage soup with mushrooms requires apple cider vinegar, but if you don’t have it, you can replace it with regular table vinegar.
Peel the cabbage from the top leaves, wash and chop.
Place the cabbage in a saucepan, add water, bring to a boil, reduce heat, cover and simmer for 40-50 minutes.
Meanwhile, peel the onion and cut into cubes.
Fry the onion in vegetable oil until golden brown.
Add coarsely chopped champignons to the onion. Fry everything together for 5 minutes.
Cut the cucumbers into circles.
Add cucumbers to mushrooms and onions. Simmer for about 10 minutes over low heat. Salt and pepper to taste.
Remove cabbage from heat. There is very little liquid left in it.
Add tomato paste, salt and vinegar to the cabbage.
Simmer everything together for a couple of minutes.
Place half the cabbage on a baking sheet.
Place mushrooms and cucumbers on top. Flatten.
Cover with remaining cabbage.
Place the baking sheet in an oven preheated to 170 degrees for 20-30 minutes.
Sprinkle the finished hodgepodge with chopped herbs.
Cabbage solyanka with mushrooms is ready. Bon appetit!

Cabbage cutlets

Juicy and flavorful cabbage cutlets are an ideal dish for PP adherents.

Melt 2 tbsp in a frying pan. l. butter. Peel and finely chop 2 medium onions, fry in butter until golden brown.
Finely chop 700 g of fresh cabbage. Place in a saucepan, add water and boil until almost cooked (until the cabbage becomes soft).
Drain the cabbage in a colander, drain the water and squeeze it lightly with your hands to remove any unnecessary liquid.
Place the cabbage in a bowl, break 2 eggs and fried onions. Add about 4 tbsp. l. semolina, a pinch of salt. You can add finely chopped fresh herbs to suit your taste.
Mix the ingredients and leave to swell for about 10 minutes.
Heat a frying pan, pour 2 tbsp. l. vegetable oil. Place a spoonful of cutlets and fry on both sides until golden brown.

Pea cutlets with cabbage

Products

Peas (dry) – 200 g
Onions – 60 g
White cabbage – 400 g
Carrots – 100 g
Semolina – 4 tbsp. spoons
Curry – 1 teaspoon
Turmeric – 0.5 teaspoon
Paprika – 0.25 teaspoon
Salt – 0.75 teaspoon
Vegetable oil (for frying) – 3-4 tbsp. spoons
Flour (or semolina, or breadcrumbs) - for breading

Recipe

Prepare the necessary ingredients for making pea cutlets with cabbage.
Soak the peas overnight. Rinse.
Pour boiling (!!!) water to completely cover the peas. Cook the peas after boiling for about 30 minutes over low heat. It is advisable to remove the foam. The peas should be completely boiled.
Drain excess water from the finished peas, and mash the peas into a puree using a masher.
Cut the onion into cubes. Grate the carrots on a coarse grater. Add 1 tbsp to the pan. spoon of vegetable oil and add onions and carrots. Fry the vegetables over medium heat for about 3-4 minutes until soft.
Add shredded cabbage to the vegetables, stir and simmer over low heat for 10-15 minutes until the cabbage is soft. Stir the vegetables periodically.
Combine pea puree and stewed vegetables.
Add semolina, curry, turmeric and paprika, and salt.
Stir until smooth. If necessary, add a little more semolina.
With hands moistened with water, form small cutlets and bread them in flour, semolina or breadcrumbs. I breaded it in flour.
Fry pea cutlets with cabbage in a frying pan with vegetable oil until browned on both sides. The cutlets fry quickly, about 3-4 minutes on each side.
Pea cutlets with cabbage are ready!
They can be served either hot, straight from the frying pan, or chilled.

Cauliflower cutlets with pumpkin

Cabbage cutlets with pumpkin are bright and appetizing. The cabbage here is also not ordinary, but cauliflower. Pumpkin will give the cutlets a beautiful color and add sweetness.

KBJU per 100 g: 68/1.9/1.3/12

You will need:

350 g pumpkin
350 g cauliflower
0.5 tsp garlic
1 tsp paprika
1 tsp curry
0.5 tsp dried ginger
2 tbsp. whole grain flour
salt to taste.

Let's prepare it step by step:

Steam the prepared pumpkin and cabbage until half cooked.
Grind half the vegetables in a blender.
Combine both parts of the vegetables, add spices and mix everything thoroughly.
Place round cutlets on a baking sheet lined with paper. This is convenient to do with a spoon.
Bake in an oven preheated to 180°C for 30 minutes.
Serve with a side dish of fresh herbs and vegetables or as a separate dish.

Porridge “Monastyrskaya”

Products (for 4 servings)

Wheat cereal – 1 cup
Zucchini – 1 pc.
White cabbage – 200 g
Tomato – 1-2 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Salt - to taste
Ground black pepper - to taste
Vegetable oil – 30 ml

Recipe

Boil the kettle.
Peel and wash the onions and carrots. Finely chop the onion. Grate the carrots on a coarse grater.
Wash the zucchini and cut into cubes.
Cut the cabbage into cubes.
Wash the tomato, cut into cubes.
Rinse the wheat groats.
Heat a frying pan, pour in vegetable oil. Place onions and carrots in hot oil. Simmer over medium heat, stirring, for 2-3 minutes.
Add vegetables, salt and pepper. Mix.
Spread the cereal over the vegetables.
Mix.
Pour boiling water (the water should be 2 fingers higher than the food). Cover the porridge with a lid and reduce the heat to low. Cook “Monastic” porridge until tender, about 30 minutes.
“Monastyrskaya” porridge – wheat porridge with vegetables – is ready.
Serve the finished monastery-style porridge to the table immediately. Bon appetit!

Oriental cabbage salad

Products

White cabbage – 600 g
Vegetable oil – 50 ml
Dried red hot pepper – 0.25 pcs.
Lemon – 1 pc.
Sugar – 1 tsp.
Salt - to taste

Recipe

Prepare all the necessary products. There are not many of them and they are very simple.
Hot dried pepper must be crushed in a mortar. If you have fresh pepper, just finely chop it.
Squeeze the juice from the lemon.
Cut the cabbage into cubes.
Pour boiling water over the cabbage cubes and leave for 2 minutes.
Meanwhile, heat the oil, add chopped pepper, sugar and salt. Stir and heat everything together for a minute until the salt and sugar dissolve.
Drain the cabbage.
Season the cabbage with lemon juice and pour hot oil with spices. Leave to marinate for 4 hours.
Bon appetit!

White cabbage kimchi

Products (for 10 servings)

Cabbage (1 large head or 2 small ones) – 1-2 pcs.
Salt – 150 g (as much as it will take)
For seasoning:
Garlic – 1 head
Ground red pepper – 0.5 teaspoon
Sugar – 1 teaspoon

Recipe

Cabbage (cut a large head of cabbage into four parts, small ones into two parts).
Make a salt solution by dissolving 150 g of salt in 2 liters of water.
Place the cabbage in a container.
Pour salt solution over cabbage. Leave for only 10-15 hours.
After 5 hours, turn the cabbage over so that the top layers are on the bottom.
Rinse the salted cabbage with water.
Preparing seasoning for kimchi. Peel the garlic. Pass the peeled garlic through a meat grinder.
Add sugar and red pepper to the garlic.
Mix garlic with red pepper and sugar. Pour in a weak solution of table salt until the cream becomes thick.
Add seasoning to the cabbage and place in the pan. If necessary, add salt. Compact. Close the lid. Store kimchi cabbage in a cool place.
Ready-made white cabbage kimchi. Bon appetit!

Recipes for dietary cabbage dishes

To quickly lose weight on white cabbage, create a menu with low-calorie dishes. The vegetable is cooked with buckwheat and other vegetables. You can eat the product fresh, stew, boil, ferment.

Buckwheat with cabbage for weight loss

Buckwheat with cabbage is a classic diet recipe for weight loss. The dish is quick and easy to prepare. Cooking sequence:

Boil the buckwheat.
Simmer the cabbage for 10 minutes.
Add boiled buckwheat, stir.

To avoid getting tired of white cabbage for weight loss, add the following to the dish:

vegetable oil;
cauliflower;
bean pods;
red pepper;
fresh green peas.

When compiling a menu for weight loss for 10 days, include buckwheat with sauerkraut. The calorie content of the dish is 78 kcal per 100 g. The recipe is not suitable for every day due to the salt content, so it is included in the diet 1-2 times a week.

To prepare, take buckwheat, sauerkraut, fresh herbs, onions, a little vegetable oil, salt and aromatic ground pepper.

The calorie content of the fermented product is minimal (up to 20 kilocalories)

Cooking sequence:

Boil the buckwheat.
Simmer the cabbage for a third of an hour.
Add buckwheat and spices.
Simmer for 5 minutes.
Sprinkle with herbs before serving.

Braised cabbage

Stewed cabbage for weight loss is one of the best recipes for a tasty, healthy diet. It is suitable for a 3-day menu and allows you to lose extra pounds in a short time while pampering yourself with delicious food. To prepare the main dish for 0.5 kg of cabbage, take the same amount of chicken meat, a couple of potatoes, one onion, several tomatoes, and carrots. You will need some spices and vegetable oil.

Cooking sequence:

Chop vegetables.
Grate the tomatoes, separating the juice.
Slice and stew the meat.
Add vegetables, tomato juice, spices, and a glass of water to the finished meat.
Simmer for 1 hour on low heat.

Before serving, dietary dishes made from white cabbage are sprinkled with herbs (dill, parsley). Eating stewed cabbage can help you lose 1 kg per week.

Stewed cabbage with buckwheat

Fresh white cabbage

Fresh cabbage is good for quick weight loss. A 7-day menu based on it allows you to get rid of 3-5 kg in a week. The product is eaten as a single dish and in salads.

The main dish is a salad of cabbage, cucumber, herbs, and vegetable oil. Although some white cabbage recipes contain salt, it is not used when preparing the salad. If the vegetables seem bland, add a mixture of peppers.

One serving of salad is not limited.

To make the dish more filling, add boiled dietary meat, fish, and boiled egg whites.

In order for fresh white cabbage to show good results in weight loss, avoid:

side dishes;
sauces;
salt;
carbonated drinks.

You can stick to a diet on fresh cabbage for 3 to 10 days.

Boiled cabbage

The boiled product is not as healthy as fresh, but it is satisfying and helps normalize digestion. When figuring out how to lose weight using cabbage, nutritionists advise taking a closer look at various recipes that are simple and safe for the health of those losing weight.

Boiled cauliflower with herbs

Classic boiled cabbage for weight loss is prepared without adding additional ingredients: the vegetable is placed in boiling water, left on low heat until tender (soft). It is advisable not to add salt or spices. If desired, the taste of the finished dish is improved with stewed carrots, spices, and fresh herbs. Additional ingredients are added to the prepared vegetable.

To ensure that an effective diet planned for 5 days leads to weight loss without harm to health, the following is added to the diet:

unsweetened fruits;
low-calorie boiled meat;
lean fish;
Herb tea.

When adhering to the nutrition program for 14 days, you should eat frequently, avoiding the feeling of hunger.

Sauerkraut

The benefits of sauerkraut have been noted for a long time, confirmed by modern research. 100 g of product contains 2 g of protein, 1 g of fat, 7 g of carbohydrates. The dish contains a huge amount of vitamin C, carotene, choline, and pectin.

Sauerkraut goes great with meat. Recommended for a 3-day menu. Prepare for weight loss by eating a spoonful of sour food before your daily meal for a week. During the diet, they have oatmeal for breakfast, cabbage pancakes for lunch, and vegetable soup for dinner.