The cabbage cutlets stuffed with meat are perfect for a family dinner, a method to get even those who don’t love cabbage to eat it.

They are prepared really in no time and can be stored in the refrigerator to fry later, if you want you can also bake them but I assure you that fried they are perfect.

The ingredients for the cabbage cutlets stuffed with meat are few and easy to find, just a handful of ground meat, cabbage of course and the right seasonings and you’re ready to fry.

If you are a fan of cutlets, you can read the recipe for making baked pork cutlets or the pizzaiola cutlets which are fabulous.

Below I leave you some other ideas for making meatless cutlets and also some recipes with cabbage and then let’s go right after the photo to discover how to prepare the Stuffed Cabbage Cutlets!!

Difficulty: Very Easy
Cost: Very Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Frying, Boiling
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for Stuffed Cabbage Cutlets

8 leaves savoy cabbage (large)
14 oz ground beef
2 pinches salt
to taste black pepper (ground)
1 tsp chopped parsley
2 eggs
4 tbsps milk
2 pinches salt
2.5 oz breadcrumbs (approximate weight)
to taste peanut oil (for frying)

Preparation of Stuffed Cabbage Cutlets

To prepare the Stuffed Cabbage Cutlets first focus on the cabbage, gently detach the larger outer leaves.
Wash them to remove any soil residues.
Blanch them in plenty of lightly salted water for 2 minutes, drain them on a dry cloth and dry them gently.
If you have a microwave you can cook them without water by placing them in a Pyrex bowl covered with plastic wrap.
Set the microwave to maximum power (we use 950 w) and run with microwave function for 2 minutes.
This way they will be very soft and will not have absorbed water.
In a bowl, season the ground meat with salt, pepper, and chopped parsley, and work it very well with your hands.
Take 2 tablespoons of mixture and stuff one half of each cabbage leaf, pressing the filling well.
Then close each cabbage leaf onto itself to form a cutlet, press well with the palm of your hand.
In a shallow plate, beat the eggs with a pinch of salt together with the milk.
In another plate, arrange the breadcrumbs.
Dip each cabbage cutlet in the beaten eggs then in the breadcrumbs.
Press well to make it adhere on all sides, if you want an even crispier coating you can dip them again in the eggs then breadcrumbs.
Let the cabbage cutlets rest in the refrigerator for 30 minutes before frying them.
After the resting time, heat the oil in a wide pan with high sides and when it starts to sizzle, fry a few cutlets at a time.
Turn them over and fry until golden on the other side.
As they are ready, keep them between 2 plates to keep them warm, serve immediately
To bake the cabbage cutlets, preheat the oven to 375°F in static mode.
Place the cutlets on a baking sheet lined with lightly oiled parchment paper, drizzle with a little oil.
Bake on the middle rack for 20 minutes or until they are golden and crispy.
Wait, before you go I leave you my FACEBOOK PAGE if you want to be updated daily with my recipe.