Dietary dishes from vegetables: stewed vegetable recipes for weight loss, what products can be used, how to cook correctly?

According to nutritionists, the healthfulness of vegetables depends on the method of their preparation. Stewing is a suitable cooking method as long as fats and high-calorie components are not used in prepared dishes. Dietary recipes for stewed vegetables will be an excellent addition to your diet when losing weight. If the cooking rules are followed, metabolic processes are activated, the body is cleansed of decay products, the functioning of the gastrointestinal tract is normalized, and weight is lost faster.

Boiled, steamed, baked or grilled vegetables will help you lose weight faster. To achieve slimness and preserve the maximum amount of vitamins, you need to know what foods to include in the menu.

Benefit

A diet based on stewed vegetables allows you to gradually lose excess weight, which will not return after losing weight. Beneficial qualities of vegetable stews:

Minerals and vitamins. Proper stewing preserves all the beneficial qualities of raw fruits.
Low energy value. Stewing with little or no oil does not increase the calorie content of raw vegetable fruits.
Impressive fiber content. Fiber corrects metabolic processes in the body, promoting the removal of toxins and weight loss.
Low carbohydrate content. When losing weight, this quality is valuable because stewed vegetables do not burden the liver.
Volume of consumption. Stewed vegetable fruits can be eaten in large quantities. It is only important to correctly combine the ingredients in the finished dishes.

The best vegetables for your diet

People who want to lose weight often ask: is it possible to eat stewed vegetables on a diet? Not only is it possible, but it is necessary! Losing weight on stewed vegetables will be effective if you know what to use. The best for diet are:

Green bean. The composition contains magnesium, iron, folic acid, protein. 100 g of food contains 24 kcal.
Tomatoes. Lycopene, found in the food, accelerates digestion and breaks down fat (23 kcal/100 g).
Asparagus. Removes fluid, eliminates cellulite (19 kcal/100 g).
Cabbage (Peking cabbage, broccoli). Tartronic acid inhibits the accumulation of fat deposits (25 kcal/100 g).
Stem celery. Contains zinc, phosphorus, vitamins C, A, E, potassium. Accelerates calorie burning (13 kcal/100 g).
Eggplant. Rich in potassium, organic acids, pectin, which prevents fatigue during the diet (24 kcal/100 g).
Carrot. Contains antioxidants, more than 10 vitamins (33 kcal/100 g).
Zucchini. Corrects the water-salt balance, which is important for weight loss (24 kcal/100 g).
Bell pepper. Reduces appetite, accelerates metabolism (27 kcal/100 g).
Cucumber. The composition contains iodine, potassium, fiber, which improves the functioning of the gastrointestinal tract (13 kcal/100 g).
Spinach. Contains carotene, iron. Enhances metabolism (20 kcal/100 g).

Diet rules

A diet of stewed vegetables will only be beneficial if you follow the basic rules of dietary nutrition:

You should avoid eating salt. If you do not have this opportunity, salt the dish after making it.
You can eat up to 1.5 kg of stewed vegetables per day. Divide this amount evenly into 5-6 doses.
Stay hydrated. You should drink 2 liters of liquid per day (rose hip decoction, herbal tea, water).
Be sure to minimize the fat content (or complete absence) in prepared foods. To do this, eliminate the addition of sour cream, mayonnaise, and reduce the amount of oil.
Limit your consumption of beets, onions, and turnips.
Use the optimal combination of vegetables in your daily diet to provide your body with the right amount of vitamins. Be sure to add greens to the prepared dish.
Eat food warm, not hot or cold.
If you plan to stick to the diet for more than a week, add protein dietary products (chicken breast, lean fish, cottage cheese) to it.

Vegetable dishes for the New Year in a frying pan - current recipes

To prepare an original dish of Greek cuisine you will need to use the following products:

tomatoes – 200 g;
garlic – 2 cloves;
eggplants – 300 g;
granulated sugar – 1 tbsp. l.;
thyme – 10 g;
flour – 2 tbsp. l.;
oregano – 10 g;
parsley – 10 g;
olive oil – 3 tbsp. l.;
basil – 10 g;
salt - to taste.

How to cook eggplants in Greek:

Vegetables should be washed and dried with napkins. They should be cut into circles, the thickness of which will be about 3 mm.
Place the chopped eggplant slices in a deep plate, add salt and add water. This will remove the bitterness from the blue ones.
On a note! It is recommended to leave the sliced eggplants in this form for 15 minutes.
In the meantime, you need to make tomato dressing. To do this, you will need to remove the skins from the tomatoes and chop them finely.
Garlic and parsley are chopped.
Place the tomato slices in the frying pan. Garlic and chopped parsley are added to it.
Next, granulated sugar, oregano, basil and thyme are added to the sauce. The mass is salted.
The mixture, which will then be poured over the eggplant slices, must be simmered for 20 minutes.
Note! If desired, the dressing can be blended with a blender so that the sauce becomes homogeneous.
Drain the water from the eggplants. The slices are dried on napkins or a clean kitchen towel, after which each of them is breaded in flour.
Vegetable oil is poured into the frying pan. The slices are fried until golden brown. To remove excess oil, place the cooked fried eggplant slices on a paper towel.
Now the eggplant slices are placed on a plate in one layer. They need to be poured with the resulting dressing. The perfect New Year's snack is ready!

Features of stewing vegetables

So how to stew vegetables correctly when on a diet? Vegetables prepared by stewing will help you lose excess weight only if they are prepared correctly. To do this, consider the following cooking specifics:

Simmer the vegetables over low heat in a container covered with a lid.
Cook using the oven, slow cooker, microwave, steamer or on the stove. Extinguishing with steam preserves the cellular structure of the food.
Cook food in thick-bottomed, high-quality steel containers. This will preserve all the beneficial qualities of vegetables.
Carry out heat treatment for no more than 40 minutes. If the dish is cooked longer, the amount of vitamins in it will decrease.
Prepare the ingredients correctly. Finely chop the cabbage, and cut the zucchini, tomatoes, and cucumbers into cubes with a stainless steel knife.
Do not add too much water as it will dissolve the beneficial components. When stewing, vegetables themselves release excess liquid. As a result, the food will be cooked in its own juice.
You can stew both fresh and frozen vegetables. Defrost the latter naturally.

Main conclusions

Stew is the simplest vegetable dish possible. You can add various foods, spices and herbs to it to diversify the classic taste. Dietary stew recipes should include:

cabbage of any kind due to the large amount of fiber in its composition;
carrots – as a source of vitamins and minerals;
bell peppers and tomatoes for healthy heart and blood vessels.

The stew can be prepared on the stove, in the oven, or in the slow cooker. In this dish you can combine a large number of ingredients, adding dietary meat and legumes to increase the nutritional value.

Do you like this dish? Share your tips for making healthy stew!

Diet food recipe

Let's find out how to stew vegetables while on a diet. To create this dish, no preliminary preparations are required; it is simply prepared. All vegetables can be grown in your own garden plot, and then lunch will be even healthier. To reduce calorie content, you can exclude vegetable oil from the dish and add less potatoes, that is, make zucchini the base vegetable. We take:

two carrots;
6 potatoes;
one zucchini;
large onion;
3 sweet peppers;
2-4 tbsp. l. ketchup or tomato paste;
greens (to taste);
dry pepper;
vegetable oil for frying;
salt.

Spicy grilled vegetables with soy sauce step by step recipe

Required ingredients:

eggplants – 1 piece;
hot pepper – 1 piece;
zucchini - 1 piece;
onion – 1 piece;
champignons – 7 pieces;
carrots – 1 piece;
olive oil – 4 tablespoons;
lemon juice – 4 tablespoons;
tomato juice – 250 milliliters;
soy sauce – 4 tablespoons;
garlic – 3 cloves;
butter – 25 grams.

Preparation:

Grind the onion, garlic, peel and chop the chili pepper. Stir in salt, soy sauce, tomato juice, olive oil and lemon juice.
Wash, peel and cut the zucchini, eggplant, champignons, carrots into large pieces.
Pour the marinade over the vegetables and leave for 3 hours. Then cook on a very hot grill pan, placing them in one row.
From the remaining marinade you need to make a sauce. To do this, add butter to the remaining liquid and boil for ten minutes over low heat until excess moisture evaporates.

How to cook?

Have you decided to go on a diet? Implement the recipe for stewed vegetables like this:

First, peel and chop the onion.
Place the chopped onion in a hot frying pan with vegetable oil.
Peel the carrots and grate them. When the onion becomes transparent, add the carrots.
Stir the vegetables, lightly fry, then add tomato paste to them. Make sure that the mixture does not burn. If you did not add vegetable oil, pour in a little water.
Wash the pepper, peel and cut into thin strips. Place in the pan with the rest of the vegetables.
Peel and seed the zucchini. Cut the pulp into thin slices.
Place the zucchini in the frying pan, cover with a lid, reduce heat and simmer, stirring frequently.
While the zucchini is simmering slightly, peel the potatoes, cut into small slices and add to the vegetables.
Stir all the vegetables, cover and simmer over low heat for 30 minutes. During this time the potatoes should be cooked.
Next, salt the dish, pepper, add chopped herbs.

Now you know how to properly stew vegetables while on a diet. The dish made in this way goes perfectly with fresh tomatoes or cucumbers. Be sure to add fresh chopped dill or parsley. The composition of the dish can be changed depending on what products you have. You can add eggplant, cabbage, pumpkin.

General rules

When choosing stewing as the main method of cooking, you need to understand how long to stew vegetables so that they are not only tasty, but also remain healthy. Any housewife knows that the product is considered ready when it reaches a certain degree of softness. This means that it can already be eaten. You shouldn’t wait until the aromatic pieces turn into a multi-colored “mash”. This will not make them any healthier or tastier.

In addition, the temperature treatment time depends on the density of the fabrics. As you know, carrots and onions take the longest to stew. Next on the list are potatoes, cabbage, zucchini and eggplant. The average time period is from 10 to 30 minutes. In some cases, to speed up the cooking process, a combined method is used, when the products are lightly fried beforehand and then stewed in the presence of a small amount of moisture. Among other things, this technique allows you to make food more flavorful.

Dishes for weight loss

Many nutritionists claim that the health benefits of vegetables depend on the way they are prepared. Stewed vegetables when losing weight allow you to achieve a slim figure. Thanks to this processing method, all vitamins are preserved in vegetables.

It is very pleasant to be on such a diet if you cook your favorite dishes. You can cook up stews or unusual, mouth-watering treats that will help you lose weight. If you supplement your diet with such foods, you will definitely become an active and healthy person. An approximate list of foods for the diet looks like this:

cabbage stewed with turmeric;
beans stewed with bell pepper;
pumpkin puree with cauliflower;
stewed frozen vegetable mixture with beans;
assorted vegetables from cabbage (white, cauliflower or Brussels sprouts) with the addition of carrots.

Nutritious and low-calorie lentil dishes for weight loss

Followers of any diet and nutrition system love to eat this vegetable in different forms, because it is truly universal and very light. You can cook zucchini at home in a thousand different ways, combining it with various products, but today we have a different topic - stewed zucchini and its calorie content. Stew is the most popular zucchini dish: it is simple and quick to prepare, but alas, not every such treat can be considered dietary, because it all depends on the composition. A 100-gram piece of squash pulp contains no more than 25 kcal, and there is no trace of fat in this vegetable.

Cooking process

So, follow these steps:

Peel the carrots, onions and garlic. Grate the carrots on a coarse grater, chop the garlic, and cut the onion into cubes. Place the tomatoes in boiling water for 2 minutes, then rinse with cool water and remove the skins. Cut the tomatoes into small cubes.
Heat a frying pan with olive oil over medium heat. Add onion and garlic and fry until soft for 5 minutes. Then add the carrots and cook for another 7 minutes. Then add tomatoes to the vegetables and fry for 10 minutes. Pepper and salt everything.
If the zucchini has a thick skin, peel it. Cut the zucchini into 6mm thick slices.
Pour a little olive oil into the bottom of a heavy saucepan. Place a layer of zucchini and lightly salt. Then make a layer of fried vegetables, and then another layer of zucchini. Alternate layers until all ingredients are gone. Place the bay leaf in the pan, cover with a lid and place over moderate heat. Boil the dish and simmer for half an hour.

Transfer vegetables to a platter, being careful to maintain layers. Crush with chopped dill and start your meal.

Calorie content of foods possible in the dish

Sweet pepper – 27 kcal/100g
Carrots – 33 kcal/100g
Boiled carrots – 25 kcal/100g
Dried carrots – 275 kcal/100g
Garlic – 143 kcal/100g
Ground black pepper – 255 kcal/100g
Parsley – 45 kcal/100g
Canned green peas – 55 kcal/100g
Fresh green peas – 280 kcal/100g
Salt – 0 kcal/100g
Onions – 41 kcal/100g
White cabbage – 28 kcal/100g
Boiled white cabbage – 21 kcal/100g
Olive oil – 913 kcal/100g

Calorie content of foods: White cabbage, Bell pepper, Onion, Carrots, Garlic, Green peas, Parsley, Salt, Ground black pepper, Olive oil

On the eve of winter, our body must absorb as many vitamins and other nutrients as possible in order to be able to resist colds and flu. Nature has provided for everything, and therefore generous harvests are ready to give us all their valuables, but you should find original recipes in advance on how to stew vegetables in a frying pan in a tasty and proper way.

With our culinary program today, you are guaranteed to learn how to prepare excellent dishes for lunch and dinner with benefits for your health and figure.

How to properly stew vegetables in a frying pan

When starting to prepare stewed vegetables at home, you need to understand that there are three types of stewing:

Languor. In this case, the vegetables are cooked at a low temperature under a lid in their own juice, or with the smallest amount of water for quite a long time: from half an hour to an hour and a half.
"Confit". Here we are talking about stewing vegetables in a frying pan, where the main medium for their heat treatment is oil.
Poaching is an express method of stewing, which is carried out over medium or high heat with the addition of water or sauce, and this process lasts from 10 to 25 minutes.

From the point of view of maximum preservation of nutrients in the product, stewing vegetables is considered the best method. However, in order to get a truly tasty, beautiful and healthy dish, it is necessary to take into account the specific cooking time of a particular vegetable.

How long to simmer vegetable stew depends primarily on the density of the ingredients:

Potatoes, carrots, eggplant, white cabbage and broccoli are stewed for 20 to 30 minutes. That is why these ingredients need to be added to the pan first.
It takes 15 minutes to cook onions, beets, cauliflower, green beans and large zucchini in a frying pan.
Green peas and bell peppers will be ready in 10 minutes.
The fastest vegetables to stew, which should be added to the dish at the very end, are tomatoes and young zucchini.
As for the aromatic part of the stew - garlic and herbs, they are placed in the pan in the last minutes of cooking, a couple of minutes before turning off the stove, so that they do not lose their aromas.
Corn and beans require the most time. Therefore, before stewing them in sauce or adding to vegetable stew, the grains should be boiled in salted water for 40-120 minutes. And only after cooking can they be added to the stew (it is advisable to do this in the middle of cooking).

Combined cooking will help to significantly reduce the cooking time of stewed vegetables, and at the same time make the dish more flavorful: quickly frying all the components in turn over high heat until golden brown, and then simmering them together with sauce or water for 15-20 minutes.

How to stew meat and vegetables in a frying pan

Ingredients

Eggplants - 1 pc. + —
Pork (fillet) - 250-300 g + -
Cabbage (cauliflower or white cabbage) – 500 g + –
Tomato paste – 60 g + –
Onions - 2 pcs. + —
Carrots - 2 pcs. + —
Salt - to taste + -
Peppercorns – 10 peas + –
Bay leaf - 1-2 leaves + -
Vegetable oil – 80 ml + –
Purified water – 1/2 cup + –
Cilantro (greens) - 1-2 bunches + -
Garlic – 4 cloves + –

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How to stew meat and vegetables in a frying pan

If you don’t know what unusual and inexpensive thing to cook for dinner, then we will help you decide by offering you a simple step-by-step recipe for stew with meat, which is based on the traditional Georgian dish - chanakhi.

This treat is very simple to prepare, so you will definitely succeed in making your own dinner in the style of Caucasian cuisine.

Cut the pork into oblong thin slices and fry them over high heat until red. Then add the onion, cut into half rings, to the meat and fry everything together until the onion crust is golden.
Next, add the carrots, cut into small cubes, into the frying pan and, stirring constantly, fry them until half cooked (3 minutes). After this, transfer the meat and vegetables from the frying pan to a plate.
In an empty container, fry the eggplants cut into slices on both sides until golden brown. Then we also remove them.
Now, in the vacated frying pan, fry the cabbage for 7-10 minutes.
Add tomato paste and all other ingredients to it: meat with vegetables, eggplant, salt, pepper, bay and water. Simmer the dish under the lid over low heat for 20 minutes.
5 minutes before the end of cooking, add finely chopped herbs and finely grated garlic to the stew.

How to stew frozen vegetables

In the current pace of life, semi-finished products are a real salvation for active and busy housewives. Frozen vegetables in this regard are simply a godsend for those who are watching their figure. You can stew them in a frying pan even without oil, and by changing combinations of vegetables, you can whip up a variety of dishes every day.

The best and most delicious option is cauliflower stew.

Ingredients

Frozen cauliflower – 200 g
Mexican mixture – 300-400 g
Shallots – 2 pcs.
Table salt - to taste
Mixed peppers - to taste
Dill greens – 1 bunch
Water – 50-100 ml.

How to stew vegetables without oil in a frying pan

Pour all the frozen vegetables into the pan: cabbage and mixture, and also add the onion, chopped into thin circles.
Salt and pepper the food to taste, add water and simmer the vegetables under the lid over medium heat for 20 minutes.
After 20 minutes, pour the chopped greens into the frying pan, mix everything and bring to readiness for at least 5 minutes.

The finished stew is highly beneficial and has minimal calorie content. In addition, this is a great side dish for steamed chicken in soy sauce, the recipe with a video of which you can watch on our website.

Tender chicken fillet in soy sauce

How to stew chicken with vegetables in a frying pan

We would like to offer you another dietary and simple recipe for chicken breast stew today. Despite the abundance of products in the ingredient composition, preparing a homemade dish is quick and enjoyable.

Ingredients

Chicken breast – 1 pc.
Green peas, fresh or frozen – 100 g
Fresh or frozen corn - 100 g
Green beans – 200 g
Bell pepper (red and yellow) – ½ pc.
Long rice – ½ cup
Shallots – 3 pcs.
Dill – 50 g
Soy sauce - to taste
Turmeric – ½ tsp.

How to stew chicken with vegetables in a frying pan

Cut the chicken breast into small cubes and fry in a frying pan along with finely chopped onion for 10 minutes.
Meanwhile, pour rice into a saucepan and fill it with 1.5 cups of water. Add some salt to the water to taste and boil the rice until done.

If cooking rice turns into a real torture for you, then our selection of culinary tips will be relevant for you.

Boil corn kernels in salted water for 40 minutes.
Grind the bell peppers into small squares, cut the bean pods into 5-centimeter cubes.
After this, add all the vegetables, peas, as well as boiled rice and corn to the fried chicken and onions.
Pour soy sauce and a little water into the dish, add turmeric and finely chopped dill according to the recipe.

Simmer the stew for 20 minutes, covered, over medium heat.

Fish stewed with vegetables

Fragrant fish fillet and stewed vegetables with potatoes are ideal for a festive table. You don’t even need an oven for successful baking; everything can be cooked perfectly in a frying pan.

Ingredients

Fish fillet – 1 kg
Potatoes – 6 tubers
Onions – 1-2 heads
Tomatoes -2-3 pcs.
Fresh champignons – 200 g
Hard cheese – 80 g
Salt - to taste
Mayonnaise – 3-4 tbsp.

How to stew fish with vegetables in a frying pan

Cut peeled potatoes, tomatoes and onions into thin slices, fish into portions, mushrooms into thin slices.
We dilute mayonnaise with a small amount of water to make it more liquid.
Three cheese on a grater.
In a frying pan, fry the onions and mushrooms until golden brown.
In an empty frying pan on the heated bottom, evenly spread the potatoes (half of the total amount), then a layer of onions with mushrooms, on top of them fish, tomatoes, again mushrooms, potatoes, and cover everything with tomato slices on top.

Each layer must be added, but only a little, literally a small pinch, so as not to oversalt the dish as a whole.

Next, fill the puff pastry with mayonnaise diluted with water and sprinkle it with grated cheese. Simmer vegetables and fish under a lid over medium heat for 25-30 minutes.

We check the readiness of the dish by the condition of the potatoes. As soon as the potatoes become soft and loose, turn off the heat and place the treat on plates, garnishing it with your favorite finely chopped herbs.

Having tried the recipes we have proposed in practice, you will no longer be tormented by the question of how to deliciously stew vegetables in a frying pan. After all, there is nothing simpler and more original than such a dish. Affordable products, a minimum of effort, and you won’t be able to tear yourself away from a hot dish.

Difficulty of preparation:

Average

Cooking time:

up to 1 hour

Vegetarianism:

ovo

Kitchen:

Home

Number of servings:

1 serving

Type of dish:

Second courses

Zucchini diet

Zucchini is an incredibly healthy vegetable that is common in the spring and summer. It contains the most important microelements (calcium, magnesium, iron, potassium, etc.) and vitamins (PP, A, groups B, C, E).

The essence of the diet: for seven days you should eat zucchini dishes, lean poultry and fish, low-fat yogurt and cottage cheese, milk, eggs, mushrooms and herbs are allowed. Salt can be used in small quantities. Pasta and bakery products, fats, potatoes, sugar, smoked products, pickles, coffee and alcohol are strictly prohibited.

To create dishes, it is better to take young zucchini, mainly zucchini (with dark green skin). Only very young zucchini can be eaten raw.

It is better to cook this vegetable with the peel, which contains a basic amount of nutrients. Cooking time should be minimal. During the diet, meals should be quite plentiful and five times a day.

This diet is not suitable for:

teenagers during puberty;
lactating and pregnant women;
people suffering from chronic diseases of the urinary system and kidneys (due to the impressive potassium content, the load on the kidneys will increase and the patient’s condition will worsen).

Sample menu:

Breakfast. Stewed zucchini with vegetables (any kind except potatoes) in the proportion of 2/3 zucchini, 1/3 vegetables (total weight - up to 0.6 kg) and a glass of tea without sugar (preferably green or black leaf).
Lunch. An apple (can be replaced with a fruit other than grapes or banana) and a glass of water or fresh juice.
Dinner. Lean boiled poultry (200 g), baked zucchini (300 g), one kiwi or two plums and a glass of tea.
Afternoon snack. One apple, raisins (100 g), a glass of orange juice.
Dinner. Stewed zucchini, cabbage and carrot salad, seasoned with lemon juice and olive oil, a cup of tea or a glass of orange juice.

If you decide to extend the zucchini diet for more than 7 days, start taking vitamin supplements.

This diet allows you to lose 3 to 5 kg of excess weight in a week. And if you also play sports, the result will be much better. Nutritionists advise using this diet once a year, since zucchini is a seasonal vegetable.

Homemade grilled vegetables - fresh recipe with photos

Required Products:

potatoes - 10 pieces;
eggplants – 2 pieces;
paprika – 2 pieces;
zucchini - 1 piece;
champignons – 100 grams.

How to cook:

Cut potatoes, eggplants and zucchini into slices, after cutting off the stalks.
Cut the paprika into two parts, remove the seeds, cut out the partitions, cut each half into 4 parts.
Cut the champignons in half. Drizzle olive oil over the chopped vegetables, adding spices to suit your taste.
Leave to marinate for 10 minutes. Place food in a single layer on a well-heated grill pan.
Cook for five minutes on each side.

Reviews

What reviews do people who are losing weight (or have already lost weight) leave about the diet based on stewed vegetables? Many people say that they like stewed vegetables better than raw ones. These people also note that this diet is good for health. After all, for those who have stomach problems, it is better to stew vegetables. Are you still asking whether you can eat stewed vegetables on a diet? As you can see, having studied the reviews of those losing weight, this question can only be answered positively.

Some women claim that they usually stew a pot of vegetables and eat it all day with pleasure. Some say that they were able to lose 5 kg of excess weight in a week, others – 4 kg.

Many women note that stewed vegetables bring triple benefits: weight loss, pleasure and benefits for the stomach. Some people write that every summer they eat only zucchini dishes. As you can see, everyone likes a diet based on stewed vegetables, since you can easily lose weight with it.

Cauliflower cutlets with oat flakes

Ingredients:

Cauliflower – 600 g
Egg – 1 pc.
Instant oatmeal - 2-3 tbsp. spoons
Spicy herbs - to taste
Salt - to taste

For frying:

Breadcrumbs
Vegetable oil

How to cook:

Wash the cauliflower and separate into florets.
Pour boiling water over the cabbage and add salt.
Bring to a boil again. Turn off the heat, cover the pan with a lid and leave the cabbage in boiling water for 5 minutes.
Grind oatmeal into flour.
Drain the water from the cabbage.
Using a blender, puree.
Add a raw egg, herbs, salt to taste, and beat with a blender.
Add oatmeal and stir.
Form small round cutlets from the cabbage mass.
Roll them in breadcrumbs.
Place the cutlets in a frying pan heated with oil.
Fry on both sides until golden brown, turning carefully.
You can serve with tomato or any other sauce. Bon appetit.