These Cabbage Patties Are Better Than Meat!

Introduction

When I first stumbled upon this recipe for cabbage patties, I was a bit skeptical. Cabbage? Really? But I decided to give it a shot, and I’m so glad I did! My family, initially hesitant at the thought of a vegetable-based dish, couldn’t get enough of these crispy, golden fritters. They’re not only easy to prepare, but they also pack a flavor punch that makes them feel indulgent. We served them with a creamy yogurt sauce, and let me tell you, they vanished faster than I could fry them! If you’re looking for a satisfying, meat-free meal that even the staunchest meat lovers will appreciate, this recipe is a must-try.

Ingredients

• For the 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
• For the Sauce:
• 3 tablespoons (75 g) yogurt
• 2 sprigs of dill, chopped
• 1 cucumber, grated
• Red powdered pepper, to taste

Instructions

1. Mix the Batter:
   In a large mixing bowl, combine the shredded cabbage, chopped onions, minced garlic, eggs, flour, salt, ground red pepper, and black pepper. Mix well until all ingredients are evenly distributed.
2. Heat the Oil:
   Heat vegetable oil in a frying pan over medium heat. You want enough oil to cover the bottom of the pan, allowing the patties to fry evenly.
3. Fry the Patties:
   Once the oil is hot, take a spoonful of the cabbage mixture and form it into a small pancake. Gently place it in the hot oil and flatten it slightly with the back of the spoon. Fry the cabbage fritters for about 2-3 minutes on each side, or until they are golden brown and crispy. Repeat with the remaining mixture, adding more oil to the pan as needed.
4. Make the Sauce:
   In a small bowl, mix the yogurt, chopped dill, grated cucumber, and red powdered pepper. Stir until well combined.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 220

Preparation Time

• Total Time: 30 minutes
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes

How to Serve

• Serve the cabbage patties warm, alongside the yogurt sauce.
• Garnish with extra chopped dill or parsley for added freshness.
• Pair with a simple green salad for a complete meal.
• Offer lemon wedges on the side for a zesty kick.
• Enjoy as a snack or appetizer at gatherings!

Additional Tips

1. Choose Fresh Cabbage: Fresh, crisp cabbage will yield the best texture and flavor.
2. Don’t Skip the Sauce: The yogurt sauce complements the patties perfectly, enhancing their flavor.
3. Control the Heat: Ensure the oil is hot enough before frying to prevent the patties from becoming soggy.
4. Keep Them Warm: If frying in batches, keep cooked patties warm in a low oven until ready to serve.
5. Experiment with Spices: Feel free to add herbs or spices to suit your taste—try adding some cumin or paprika for a different flavor profile.

Recipe Variations

• Cheesy Cabbage Patties: Add ½ cup of shredded cheese to the mixture for a cheesy twist.
• Spicy Version: Incorporate chopped jalapeños or crushed red pepper for a spicier kick.
• Gluten-Free: Substitute the flour with a gluten-free alternative, such as chickpea flour.
• Herbed Patties: Add fresh herbs like parsley, cilantro, or chives to enhance the freshness.
• Baked Option: For a healthier alternative, consider baking the patties at 375°F (190°C) for 20-25 minutes, flipping halfway through.

Serving Suggestions

• Serve with a side of sautéed vegetables for a nutritious meal.
• Pair with a light tomato salad for a refreshing contrast.
• Enjoy alongside a bowl of soup, such as tomato or vegetable, for a comforting combination.
• Serve as a part of a mezze platter with hummus and pita.
• Top with a dollop of sour cream for added richness.

Freezing and Storage

• Freezing: Allow the cooked patties to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to an airtight container or freezer bag and store for up to 3 months.
• Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in a skillet or oven before serving.

FAQ Section

1. Can I use green cabbage instead of white?
   Yes, green cabbage works perfectly in this recipe!
2. How do I make the patties vegan?
   Substitute the eggs with flaxseed meal mixed with water or a plant-based egg replacer.
3. What can I serve instead of yogurt?
   You can use sour cream or a dairy-free alternative like cashew cream.
4. Can I add other vegetables?
   Absolutely! Grated carrots or zucchini would make great additions.
5. How can I make the patties more filling?
   Add cooked quinoa or lentils to the mixture for extra protein and fiber.
6. What oil is best for frying?
   Neutral oils like canola, sunflower, or grapeseed oil work best for frying.
7. Can I make the mixture ahead of time?
   Yes, you can prepare the mixture a few hours in advance, but it’s best to fry them fresh for optimal crispiness.
8. What is the best way to reheat leftovers?
   Reheat in a skillet over medium heat for best results, or bake them in the oven.
9. Are these patties suitable for kids?
   Yes, they’re a fun and nutritious way to get kids to eat their vegetables!
10. Can I make them smaller?
    Yes, feel free to make mini versions for bite-sized snacks or appetizers.

Conclusion

These cabbage patties have quickly become a family favorite in our home, proving that meatless meals can be just as satisfying and flavorful. With their crispy exterior and deliciously tender interior, paired with a refreshing yogurt sauce, they’re perfect for any occasion. Whether you’re looking for a hearty dinner or a delightful snack, these patties deliver on taste and nutrition. So next time you’re in the mood for something different, give this recipe a try—you won’t be disappointed!

Print