Quick Description:
These crispy, savory cabbage patties are a delightful surprise! With a perfectly seasoned mix of cabbage, onions, and garlic, paired with a creamy yogurt dill sauce, they deliver a burst of flavor and texture. A great alternative to meat dishes, these cabbage patties are sure to impress.
Servings & Timing:
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients List
For the Cabbage Patties:
- 500 g cabbage, shredded
- 2 onions, finely chopped
- 3 cloves of garlic, minced
- 3 eggs
- 4 tablespoons of flour (60 g)
- 1 teaspoon of salt (8 g)
- 1 teaspoon of ground red pepper (4 g)
- 1 teaspoon of black pepper (4 g)
- Vegetable oil for frying
For the Sauce:
- 3 tablespoons of yogurt (75 g)
- 2 sprigs of dill, chopped
- 1 cucumber, grated
- Red powdered pepper, to taste
Instructions
-
Prepare the Cabbage:
Shred the cabbage finely and place it in a large bowl. Add the finely chopped onions and minced garlic. Let this mixture sit for about 5 minutes so the cabbage releases some moisture. -
Make the Cabbage Mixture:
To the cabbage, add the eggs, flour, salt, red pepper, and black pepper. Mix everything together thoroughly until the cabbage is well coated. If the mixture is too wet, you can add a little more flour until you get a thick consistency that holds together when forming patties. -
Form the Patties:
Heat vegetable oil in a large frying pan over medium heat. Take small portions of the cabbage mixture and form them into round patties. Fry the patties in the hot oil for about 3–4 minutes on each side, or until they’re golden brown and crispy. -
Prepare the Sauce:
In a small bowl, combine the yogurt, chopped dill, grated cucumber, and red powdered pepper. Stir well until everything is evenly mixed. Adjust seasoning to taste. -
Serve:
Place the cabbage patties on a paper towel to drain any excess oil. Serve the patties hot with the yogurt dill sauce on the side.
Additional Notes:
- Make-Ahead Tip: You can make the patties ahead of time and store them in the fridge for up to 2 days. Reheat them in the oven for a crispy texture.
- Storage: Store leftover patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet to regain some of the crispy texture.
Dietary Info:
- Vegetarian: These cabbage patties are a great vegetarian meal, rich in fiber and full of flavor.
- Low-Carb Option: You can swap the flour with a low-carb alternative like almond flour to make these keto-friendly.
Recipe Variations & Serving Suggestions:
- Add Cheese: For a richer flavor, mix some shredded cheese into the cabbage mixture before frying.
- Serve with a Side: These patties go perfectly with a fresh green salad or roasted vegetables.
FAQs
Can I use frozen cabbage?
Fresh cabbage is ideal for this recipe, but if you only have frozen cabbage, make sure to thaw and drain it completely before using.
How can I make the sauce spicier?
If you prefer a spicier sauce, add some crushed red pepper flakes or a dash of hot sauce to the yogurt mixture.
