Description
These crispy and flavorful cabbage patties are a delicious vegetarian alternative to meat dishes. Made with shredded cabbage, onions, garlic, and spices, they are pan-fried to golden perfection and served with a refreshing dill and cucumber yogurt sauce, making them perfect for a quick and healthy meal.
Ingredients
Scale
Cabbage Patties
- 500 g cabbage, shredded
- 2 onions, finely chopped
- 3 cloves of garlic, minced
- 3 eggs
- 4 tablespoons (60 g) flour
- 1 teaspoon (8 g) salt
- 1 teaspoon (4 g) ground red pepper
- 1 teaspoon (4 g) black pepper
- Vegetable oil for frying
Yogurt Sauce
- 3 tablespoons (75 g) yogurt
- 2 sprigs of dill, chopped
- 1 cucumber, grated
- Red powdered pepper, to taste
Instructions
- Prepare the cabbage mixture: In a large mixing bowl, combine the shredded cabbage, finely chopped onions, minced garlic, eggs, flour, salt, ground red pepper, and black pepper. Mix everything well until fully incorporated to form a uniform batter.
- Heat the oil: Place a frying pan over medium heat and add enough vegetable oil to cover the surface. Allow the oil to heat until it is hot but not smoking to ensure even frying.
- Form and fry the patties: Using a spoon, scoop a portion of the cabbage mixture and shape it into a small pancake. Carefully place it in the hot oil and gently flatten it with the back of the spoon. Fry the patties for 2-3 minutes on each side until they turn golden brown and crispy. Continue frying the remaining patties, adding more oil as necessary.
- Make the yogurt sauce: In a small bowl, combine the yogurt, chopped dill, grated cucumber, and a pinch of red powdered pepper. Stir well until all ingredients are fully blended to create a flavorful, refreshing sauce.
- Serve: Plate the hot cabbage patties and serve them alongside the dill cucumber yogurt sauce for dipping or drizzling.
Notes
- Ensure the oil is at the right temperature to avoid greasy patties.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Add finely chopped fresh herbs like parsley or chives to the cabbage mix for extra flavor.
- The yogurt sauce can be made ahead and refrigerated for up to 2 days.
- These patties are best enjoyed fresh and hot for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetarian
- Method: Frying
- Cuisine: International
