Recipe for meat soufflé in the oven. Step-by-step recipe for meat soufflé for a child Breakfast in the mood minced meat soufflé

There is perhaps nothing more “brutal” than red meat. For this reason, many ladies and children refuse this coarse fibrous product, preferring lighter chicken and fish. This is in vain, because meat is healthy, especially if you eat it not with potatoes, but with vegetables. However, you can create the most delicate product from meat - soufflé. The right combination of meat and egg whites will give you a delicious, satisfying and at the same time easy to digest dish.

Meat soufflé - preparing food and utensils

If you decide to make a meat soufflé, it is best to take a silicone mold for baking. Using this form has two advantages. First, you don’t have to spend a lot of oil on greasing, and the soufflé definitely won’t burn. Moreover, if you are on a diet, you can do without oil altogether.

Step-by-step video recipe

The advantage is threefold - the appearance of the dish will definitely not be disturbed when you remove it. Taking the soufflé out of the silicone mold is as easy as shelling pears, and it will have an almost restaurant-like appearance.

Meat soufflé recipes:

Recipe 1: Meat soufflé

lean part of the pork, some bread and cream to create the dish.

• 300 grams of lean meat
• 4 medium sized eggs
• 90 grams of white bread
• 120 ml low-fat cream
• Seasonings

1. First of all, separate the yolks from the whites. Let the whites cool for 5-10 minutes.
2. Remove the crust from the bread, pour cream into the crumb in a cup and leave for 10 minutes.
3. Combine the yolks with the meat and crumb in a blender bowl. Grind until a thick, homogeneous mass is obtained, add spices.
4. Beat the egg white until thick and gradually add it into the minced meat using a mixer or wooden spoon.
5. Place the resulting meat mass in a mold and bake in the oven for about 30-35 minutes at 180 degrees.

Recipe 2: Meat soufflé with cheese

Let's prepare a delicious dish - meat soufflé with cheese. Please note that to implement this recipe you only need cheese of not sour, but salty varieties. Traditional hard cheese “Russian” is quite suitable.

• Lean meat 340 grams
• Roll 90 grams
• Egg 3 pieces
• Milk 100 grams
• Salted hard cheese 140 grams
• Spices

1. Remove the crust from the bun and fill it with milk.
2. Separate the yolks from the whites.
3. Grate the cheese.
4. Combine meat, bun and egg yolks in a blender bowl, add spices.
5. Beat the egg white with a little salt until foamy.
6. Add the white foam into the minced meat.
7. Place half of the minced meat into the pan, then make a layer of cheese, and cover the cheese with the rest of the minced meat. Place the meat soufflé in the oven for half an hour at 200 degrees.

Recipe 3: Meat soufflé with vegetables

We rarely consume meat in its pure form. Most often it comes in addition to side dishes of porridge or potatoes. This is a completely unhealthy way to consume a product such as meat. The ideal combination is vegetables and meat, which we will embody in this meat soufflé recipe.

• 350 grams of meat (lean pork or beef)
• 200 grams of broccoli
• 2 Carrots
• 1 onion
• 3 medium sized chicken eggs
• 100 ml cream (fat content 10-15%)
• Seasonings

1. First of all, carefully separate the yolks from the whites.
2. Combine raw diced meat, broccoli, yolks, cream and spices in a blender bowl.
3. Carrots and onions need to be peeled. Grate the carrots on the finest grater, chop the onion and mix with the carrots, adding a little salt.
4. Beat the egg white for about five to seven minutes until thick foam is obtained. Using a wooden spoon or spatula, fold it into the minced meat and mix gently.
5. Place half of the meat mixture into the pan. Place the carrot and onion mixture on top, followed by the remaining minced meat. Bake the souffle for at least half an hour at a temperature of 180 degrees.

Soufflé originally appeared in France and was exclusively a dessert with whipped egg whites. Much later, salted varieties appeared, among them a popular recipe for dietary meat soufflé. This dish can be prepared from different types of meat with the addition of vegetables and spices.

In this article we will look at the importance of meat soufflé for the diet of people losing weight, and the rules for preparing a classic dish. A selection of low-calorie recipes will come in handy during diets and fasting days.

Is the dish suitable for weight loss, on a diet and proper nutrition?

Soufflé involves a pureed mixture of meat, vegetables and other additional products along with egg whites. This dish is perfect for people with digestive disorders, for whom rough food, an abundance of oil and hot spices are contraindicated (for gastritis, pancreatitis, etc.).

Meat soufflé complies with all the canons of dietary and therapeutic nutrition: all products are carefully crushed, boiled and do not contain a large amount of fat. This dish is good for the health of those losing weight, the elderly, pregnant women and children. The soufflé contains a lot of easily digestible protein, valuable trace elements and minerals. The high nutritional value of the dish is combined with moderate calorie content, which is important in the process of losing weight.

To prepare a dietary option, you should choose lean meats: poultry, rabbit, veal and lean beef. You should not buy lamb and fatty pork - such meat, even with gentle processing options, is less digestible and has a high calorie content.

Note! Dietary souffle should contain a minimum amount of salt, since it slows down metabolic processes and can interfere with natural weight loss.

Meat soufflé should be consumed in moderation, since the abundance of protein in the composition can put extra stress on the pancreas. Also, you should not arrange a fasting day solely on this dish - supplement it with fresh vegetables, herbs and low-calorie broths for safe weight loss.

Be sure to check out:

How to properly prepare a classic meat soufflé

The classic recipe for this dish has gained popularity in many countries. Meat soufflé is prepared quickly enough and combines available products. For preparation you will need:

Cut the meat into small pieces and place in a blender bowl, blend until smooth. Next, add salt, pepper, eggs, and then beat. Now add milk to the blender and mix again. Place the chicken mass in a prepared container and steam it (in a double boiler or a special multicooker mode).

It is best to take silicone molds - you can quickly remove the soufflé from them without adding oil to the dietary dish. Cooking time – 20-25 minutes. Next, the soufflé should be removed from the mold and cut into portions. The dish should be served with light vegetable salads or side dishes of cereals and stewed vegetables.

Note! If desired, you can use small muffin tins - in this case, the soufflé will be prepared in portions.

Alternative cooking recipes

Veal in the oven

Steamed veal, which contains a minimum of fat, is perfect for a delicate soufflé. List of required products:

• veal – 500 g;
• water – 0.5 l;
• milk (low fat) – 300 ml;
• eggs – 2 pcs.;
• salt, ground pepper - add to taste.

Rinse the meat thoroughly and cut it. Steam it for 20 minutes. Then wait for the veal to cool and carefully grind it using a kitchen blender. Add milk, eggs, salt and ground pepper to the minced meat. Beat the base of the dish again using a blender. Prepare a baking dish and pour the future soufflé into it. Preheat the oven and bake the dish for about 25 minutes at 200 degrees. Contains 187 kcal per 100 grams.

For a couple

This soufflé is an indispensable part of the diet and children's diet. It cooks quickly and tastes as juicy as possible. To prepare the dish you will need the following ingredients:

To begin, rinse the meat thoroughly under running water and cut into medium pieces. Wash and peel the carrots, cut into circles. Place it along with the meat in a blender bowl and grind thoroughly to obtain a homogeneous consistency. Break a quail egg into the mixture, add semolina and milk, and then mix everything thoroughly and add salt. 142 kcal for every 100 grams.

Place the resulting base in prepared silicone molds and steam for about 30 minutes. Serve the dish with herbs and stewed vegetables.

With cottage cheese

Adding low-fat cottage cheese to the recipe makes the dish more satisfying and protein-rich. The soufflé turns out very appetizing and is allowed on the diet menu. For preparation you will need:

• low fat cottage cheese – 50 g;
• lean beef – 150 g;
• egg – 1 pc.;
• salt, aromatic herbs - add to taste.

Rinse the meat carefully under running water and cut it as desired, removing the veins. Boil it in salted water until tender and cool. Next, pass the beef through a meat grinder or grind thoroughly in a kitchen blender. Add the cottage cheese and egg yolk and then whisk the mixture again. In a separate bowl, beat the egg whites with a mixer to form an elastic foam, and then gradually add it to the minced meat using a tablespoon.

Add salt and pepper and give the mixture a final stir. Next, with wet hands, form small balls and place them on the rack in the steamer. Cook the dish for about 20-25 minutes. Serve soufflé with fresh lettuce of your choice. 195 kcal for every 100 grams of food.

With turkey

Turkey is great for making soufflé - the dish turns out very tasty and aromatic, without excess fat and calories. For preparation you need:

• minced turkey – 700 g;
• eggs – 3 pcs.;
• onion – 1 pc.;
• low-fat milk – 100 ml;
• garlic – 2 cloves;
• sea ​​salt, ground allspice - add to taste;

To begin, mince the ground turkey again through a fine-mesh grinder. Separate the egg yolks from the whites and add to the minced meat. Peel and chop the garlic, cut the onion into several pieces and mix them with the turkey. Beat the mixture in a blender, then add milk, salt and pepper, mix again. In a separate bowl, beat the whites with a mixer with a pinch of salt and slowly add them to the minced meat to get a more airy texture.

Gently mix the base of the dish and place in baking dishes. Cook the soufflé for about 35 minutes in a preheated oven (temperature - 180-200 degrees). Serve the finished dish with a light vegetable salad. 126 kcal per 100 grams.

With broth

A hearty and tasty soufflé will help you quickly satisfy your hunger and provide the body with the necessary portion of protein, vitamins and beneficial microelements. Necessary products for cooking:

• veal – 500 g;
• vegetable broth – 150 ml;
• eggs – 2 pcs.;
• whole grain flour – 30 g;
• salt, spices - add to taste.

First, wash and boil the meat, then cool and finely cut it into cubes. Place the veal in a blender jug ​​and pour in the vegetable broth. Add yolks and flour to the meat. Whisk everything thoroughly, add salt and the necessary spices to taste. Beat the whites separately and combine them with the main mass. Pour the minced meat into the mold and bake in a slow cooker (“Baking” mode) for about 30 minutes. Serve with a light salad of seasonal vegetables. 210 kcal for every 100 grams.

Rabbit with cauliflower

The combination of rabbit meat and cauliflower provides a delicate texture and original taste of this dish. The following products are needed for cooking:

To begin, wash, finely chop and boil the meat (you can also steam it). Boil the peeled vegetables in a separate pan. Combine all ingredients and pass them through a meat grinder. Then pour in the milk, add the egg yolks and beat the mixture with a blender. In a separate container, beat the whites with a mixer until they form a stable foam to make the soufflé soft and light in texture. Add the whites to the minced meat and mix gently with a spoon. Fill the mold with the prepared mixture and bake the fillet for 30-40 minutes in the oven. Calorie content – ​​202 kcal per 100 grams.

Note! Serve the prepared soufflé with green beans or green peas of your choice.

With potatoes

Potatoes perfectly complement the other ingredients in the soufflé. The dish has a delicate taste and is perfect for a hearty lunch while on a diet. Necessary products for cooking:

• lean beef – 500 g;
• potatoes – 250 g;
• onion – 150 g;
• carrots – 200 g;
• milk – 300 ml;
• egg – 1 pc.;
• sea ​​salt, pepper - add to taste.

First, rinse the meat well and pass it through a meat grinder. Peel the vegetables and then chop them in the same way. Add milk, yolk, salt and pepper to the mixture. Mix everything thoroughly using a blender. Separately, beat the egg whites until foamy and add to the minced meat. Place the soufflé in a suitable dish and then bake for approximately 35-40 minutes in a preheated oven. Nutritional value – 107 kcal for every 100 grams. Serve the finished dish with lettuce leaves and fresh cherry tomatoes.

Useful video

Main conclusions

Meat souffle is a dietary dish based on different types of meat, vegetables and eggs. It has a delicate texture and refined taste. For dietary nutrition, it is worth preparing such a soufflé from:

• Chicken;
• turkeys;
• veal;
• lean beef.

The listed types of meat contain a minimal percentage of fat and are low in calories. The finished soufflé can be served with herbs, light vegetable salads or side dishes based on cereals.

14.10.2018

Soufflé was a popular French dessert. But over time, chefs came up with a savory version of this culinary masterpiece. Do you want to cook the most tender meat dish that will give you real pleasure and will not harm you, even if you have to follow a diet? In this case, a beef soufflé recipe in the oven is the best solution! You will easily cope with the task and improve your health by debunking the myth that healthy food is always tasteless.

If for some reason you cannot eat food that is difficult to digest, that is full of fats, and spices that irritate the digestive organs, this recipe is just for you. Also, this beef soufflé is ideal for a children's menu - the dish will not only benefit the child's health, but will also conquer his tastes.

Ingredients:

• beef pulp – 0.2 kg;
• chicken egg - 2 pieces;
• milk – 1 glass;
• flour – 10 g;
• butter – 40 g;
• salt - to taste.

Preparation:

On a note! Some housewives fear that even the best meat soufflé recipes will fail due to the excessive toughness of the beef. If you follow the step-by-step instructions, this won't happen. But if you want to get an ultra-tender soufflé, you should prepare it from veal or the meat of a young heifer.

Delicate aromatic soufflé

This is a recipe for a fragrant soufflé made from minced beef in the oven, eggs and cream. This dish is perfectly filling, has an unusually delicate texture and does not pose any particular difficulties in preparation. In addition to the main version of the recipe, there is an alternative - from minced meat made from boiled meat. In this case, the soufflé needs to be baked for 25 minutes less.

Ingredients:

• boneless beef or ready-made minced beef – 0.5 kg;
• chicken eggs - 2 pieces;
• cream – 100 g;
• ground black pepper and salt - to taste.

Preparation:

On a note! If you like souffle covered with a golden brown crust, use this “cooking trick” - 10 minutes before the end of cooking, increase the oven temperature to 220 °C and remove the foil.

Boiled beef soufflé in the oven

Boiled beef is a dietary dish recommended by doctors for adults and children. But, unfortunately, the taste of this “medicine” leaves much to be desired. No problem - you can turn a piece of boiled beef tenderloin into a lush soufflé with a rich taste, in which meat notes are part of a harmonious culinary creation.

Ingredients:

• boiled beef – 0.2 kg;
• sour cream 15% fat – 40 ml;
• chicken eggs - 1 piece;
• curd cheese – 25 g;
• semolina – 10 g;
• baking powder – 3 g;
• salt - to taste.

Preparation:

Do you still cook regular cutlets and goulash from meat? Don't know how to diversify your daily diet? Then I hasten to tell you several options for preparing meat soufflé. All you have to do is choose the recipe that suits you and start preparing this uniquely tender dish.

Recipe for meat soufflé in the oven

Kitchen appliances: bowls, mold, blender, spoon, foil, knife, parchment, plate.

Ingredients

Product selection

• You can use any meat to make the soufflé. If you don't like pork, use minced chicken or beef. I recommend making minced meat yourself from lean meat.
• Cream can be replaced with milk, but then the taste of the soufflé will not be as delicate.

Preparing meat soufflé

1. Preheat the oven to 170 degrees.
2. Add 2 eggs to 610 g of minced pork, add salt and 5 g of meat spices to taste.
3. Pour in 400 g of cream.
   
   
4. Beat the whole mass thoroughly with a blender until creamy.
   
   
5. Line the bottom of the pan with parchment paper and grease with butter. For this you will need 15 g of oil.
   
   
6. Place the whipped minced meat in the mold and distribute.
   
   
7. Cover with foil and use a knife to make several punctures to allow the meat to breathe.
   
   
8. Place the soufflé in a hot oven for 20 minutes first. Then remove from the oven, remove the foil and return the dish back, bake until golden brown for about 15 minutes.
   
   
9. Cover a serving plate with lettuce, place a piece of soufflé on it, garnish with cherry tomatoes and pour pomegranate sauce over it.
   
   

Video recipe

In this video recipe you will see, how to prepare meat soufflé at home.

Minced meat soufflé recipe

Cooking time: 50 minutes.
Number of servings: 10.
Kitchen appliances: bowl, spoon, two baking dishes, blender, foil.

Ingredients

Preparing the soufflé

1. In a bowl, combine minced pork and beef, 750 g each.
   
   
2. Peel one onion and cut into small cubes.
3. Add 5 g of granulated garlic and chopped onion to the meat. Add three eggs. For a denser consistency, add 60 g of corn starch. Season with 5 g black pepper and 5 g coriander. Add salt to taste.
   
   
4. Pour 450 g of cream into the minced meat.
   
   
5. Beat all ingredients with a blender until emulsified.
   
   
6. We cover the forms with parchment or foil.
   
   



7. We make a lid from foil and make a hole in the middle.
   
   
8. Bake the soufflé for about 30 minutes at 200 degrees.
   
   
9. After 30 minutes of baking, remove the foil lid and return the soufflé to the oven for 15 minutes.
10. Take the finished soufflé out of the oven, cut it into portions and serve.
    
    

Video recipe

Watch this video recipe and be sure to prepare meat soufflé for the whole family.

Meat soufflé recipe for children

Cooking time: 50 minutes.
Number of servings: 4 servings.
Kitchen appliances: knife, cutting board, bowl, spoon, silicone molds, blender, whisk.

Ingredients

Making baby soufflé

1. Thoroughly wash and dry 200 g of turkey fillet. Cut into small pieces.
   
   



2. Cut off the crust from one piece of white bread. We send the crumb to the meat.
   
   
3. Pour 100 g of milk into the blender bowl.
   
   
4. Blend all ingredients in a blender until creamy.
   
   
5. Separate the yolk from the white. Add the yolk to the meat and continue beating.
   
   
6. Beat the egg whites with a whisk or fork until foam forms. Pour the whipped egg white into the meat mixture.
   
   
7. If desired, add salt.
   
   



8. Using a spoon, distribute the soufflé into all forms.
   
   
9. Place in the multicooker and turn on the “steam” mode for 30 minutes. The soufflé can also be baked in the oven at 180 degrees for 30-40 minutes.
   
   
10. Take the finished soufflé out of the molds, decorate with vegetables and serve.

Video recipe

Watch this video recipe and find out how to prepare meat soufflé for a child.

Meat soufflé recipe for kindergarten

Cooking time: 50 minutes.
Number of servings: 6 servings.
Kitchen appliances: blender, mixer, spoon, knife, cutting board, molds, bowls, pan.

Ingredients

Preparing the soufflé

1. We wash 450 g of chicken fillet with water. Place in a saucepan, add water and place on the stove. Cook until the meat is done.
2. Take two eggs and separate the yolks from the whites. We put the whites in the refrigerator.
3. Finely chop the cooked chicken fillet and place it in a blender bowl.
4. Pour a little chicken broth into the meat and puree with a mixer until smooth.
5. Melt 40 g of butter and add 40 g of flour, mix and simmer for two minutes.
6. Without stopping stirring the butter mixture, add a glass of milk in a thin stream.
7. Add two yolks to the milk mixture, mix everything thoroughly and bring to a boil. Mix the milk sauce with the meat mixture and leave to cool.
8. Add a pinch of salt to two cold whites and beat until fluffy.



Making beef soufflé

1. We wash 500 g of beef, cut into pieces and place in a pan with water. Cook the meat until done.
2. Grind the cooked beef with a blender or meat grinder.
3. Add 50 g of melted butter to the meat and mix.
4. Pour 50 ml of milk there. Mix all ingredients thoroughly.
5. Break 2 eggs into a bowl and beat until thick.
6. Add minced meat into the egg foam. Stir the ingredients from bottom to top.
7. Grease silicone molds with vegetable oil.
8. Fill the molds with minced meat. Bake the meat soufflé at 180 degrees for 20-25 minutes.
9. We take the soufflé out of the molds and transfer it to a plate.

Other cooking options

The beauty of these dishes is that they do not require much time to prepare. Add less butter and replace the cream with milk, and you will have a tasty, dietary dish. often included in children's diets. When making soufflés for children, use animal-shaped molds - believe me, your child will be delighted.

The soufflé can be served as an independent main course. You can also complement it with a vegetable side dish. Or you can cut it into pieces and make snack sandwiches. Very useful for children and adults. Believe me, even the most picky child will eat this dish with pleasure. I also recommend cooking. Well, if you want to try something new, then prepare. The combination of chicken and walnuts and the variety of spices will captivate your taste buds.

Dear housewives, have you already tried making meat soufflé? Be sure to share your experience in the comments and tell us your options for preparing this dish.

Meat is introduced into the baby’s diet from eight months in the form of a monocomponent puree. Meat contains a large amount of protein, which is so necessary for its growth and development, as well as iron, zinc, calcium, phosphorus, B vitamins and amino acids.

A one-year-old baby needs to include more complex meat dishes in his diet. Since it is still difficult for a child to chew and digest pieces of meat, soufflé is best suited for baby food. It is similar to a casserole, but lighter and more tender. Children usually eat this dish with great pleasure and appetite.

For a baby who still doesn’t know how to chew well, you can offer a meat soufflé; As a rule, children eat this dish with great pleasure

General principles for preparing soufflé

France is considered the birthplace of soufflé. Initially, this was the name for an airy dessert made from fluffy whipped egg whites. Later, savory varieties appeared - meat, fish, vegetables. Nowadays, soufflé can be both a dessert and a main dish. The main product for preparing the sweet version is cottage cheese mixed with sour cream, milk, cereals, berries or fruits. As a second option, soufflé can be made from meat, liver, and fish.

The basic principle of preparation is as follows: the whites are separated from the yolks and whipped into a strong foam, and the yolks are mixed with the rest of the ingredients. Then everything is combined, mixed and baked in the oven or slow cooker. This is a universal recipe, you can vary it at your discretion. Many mothers prefer to steam food for their baby. Steam soufflés are more preferable, as they are juicier and softer.

Recipes for children's menu

Low-fat varieties of meat are well suited for feeding a 1-year-old child: poultry (chicken, turkey, quail), rabbit, beef, veal, as well as beef or chicken liver (we recommend reading:). Any recipe can be edited, taking into account the products you have or which your child likes best.

It is better for children not to eat lamb and fatty pork - this meat is difficult to digest and is poorly digested by the child’s body. It is highly undesirable to use seasonings and spices in children's kitchens. The exception is salt, but in very small quantities.

There are many options for preparing soufflé. It is prepared from meat, fish, cottage cheese, vegetables, meat with vegetables, fish with cottage cheese and many other combinations.

Meat soufflé in the oven

This is a classic version of soufflé. It can be supplemented with various vegetables and herbs. You can also include cream in this recipe.

Required ingredients:

• 300 g raw beef;
• one slice of loaf;
• one large or two small eggs;
• 2 tbsp. l. milk;
• butter.

Preparation:

1. Rinse the meat thoroughly under running water, remove fat, cartilage, and films. Boil until tender and cool.
2. Cut the crust off the loaf and soak it in milk or boiled water to swell.
3. Grind the meat, add the soaked bun, milk, yolk and butter, mix everything, or better yet, beat it with a blender until smooth.
4. Cool the whites, beat them and add them to the minced meat. Stir everything carefully.
5. Then transfer the mixture onto a baking sheet or into silicone molds greased with oil. Bake in the oven for 30 minutes at a temperature of 180-200 C.

The meat soufflé has a very delicate taste and simply melts in your mouth.

Beef soufflé in a slow cooker

Another original recipe for healthy beef soufflé with sour cream. This dietary option made from lean meat will be useful for children and adults who are on a diet or have problems with the gastrointestinal tract.

Required ingredients:

• 200 g beef;
• 4 tbsp. l. sour cream;
• 2 chicken eggs;
• butter;
• salt to taste.

Preparation:

1. Trim the beef from fat and films and chop finely. Separate the whites from the yolks.
2. Mix meat, sour cream and yolks. Puree the mixture with a blender. Add salt.
3. Beat the whites in a separate bowl. Add them to the meat mixture and stir.
4. Grease the molds with oil and fill them with the future soufflé. Place in a slow cooker.
5. Pour 1 liter of water into the multicooker bowl. Select the “Steam” mode and cook for 45-50 minutes.

Liver soufflé in a steamer

Required ingredients:

• 350 g liver;
• one egg;
• a quarter glass of milk;
• 40 g loaf;
• salt.

Preparation:

1. Rinse the liver, remove all excess.
2. Add the loaf, egg yolk to the liver and pour milk over everything. Add a little salt. Mix with a blender until smooth.
3. Beat the egg white separately into a strong foam and add to the minced liver, then mix everything with a spoon, trying to maintain the airiness of the future soufflé.
4. Next, you need to put the mixture into silicone molds, filling them about three-quarters and place them on a steamer basket.
5. Add water to the multicooker bowl, set the “Steamer” program and the cooking time to 30 minutes – and wait until a tasty and healthy lunch is prepared.

Liver soufflé in a double boiler is not the same as in the oven: the preparation is simpler and the taste is more delicate

Meat soufflé with cabbage

Required ingredients:

• 500 g of meat (beef, rabbit or poultry);
• 500 g cabbage;
• 100 g sour cream or second meat broth;
• 1 onion;
• 2 eggs;
• salt;
• a little low-fat cheese.

Preparation:

1. Make minced meat from cooked meat.
2. Cut the peeled onion into cubes, finely chop the cabbage.
3. Add vegetables, sour cream and eggs to the meat puree. Mix everything thoroughly and add a little salt.
4. Grease a baking sheet with oil and place the prepared mixture on it.
5. Cook the soufflé in the oven for 40 minutes at 180 degrees. 10 minutes before the end of cooking, remove the pan and sprinkle the dish with grated cheese.