Cabbage Patties

There’s something wonderfully comforting about cabbage patties. They’re not only delicious, but they’re also a fantastic way to use up ingredients that might otherwise linger in your fridge. Cabbage is often underestimated, but when mixed with a few simple ingredients, it transforms into golden, crispy patties that make for a perfect main course or a side dish. These patties are a favorite in many homes, and once you try making them, they might just become a staple in yours too. Plus, they’re straightforward to prepare, so they’re great for busy nights or weekends when you want to indulge in some homemade goodness.

Why You’ll Love This Recipe

Simple and quick preparation with minimal ingredients.
Crispy on the outside and soft on the inside, satisfying any craving.
Healthy and packed with veggies, making them a guilt-free option.
Versatile: serve them as a light lunch, appetizer, or alongside a heartier meal.
Easily customizable with herbs and spices to suit your taste.
The accompanying yogurt sauce adds a refreshing touch.

Ingredients

1 medium head of cabbage (about 500 g), finely chopped
1 medium carrot, grated
2 medium onions, finely chopped
3 cloves garlic, minced
3 large eggs
½ cup (60 g) all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1 teaspoon black pepper
Vegetable oil, for frying
3 tablespoons Greek yogurt
2 sprigs of fresh dill, chopped
1 pickled cucumber, grated
1 clove garlic, minced
⅓ teaspoon paprika (for the sauce)

Ingredient Notes

Cabbage is the star of this dish, and you can use green or savoy cabbage based on your preference. If you don’t have Greek yogurt, plain yogurt works just as well for the sauce. The pickled cucumber adds a nice tangy crunch, so it’s worth seeking out if you can. Fresh dill gives a lovely flavor, but if you don’t have it, dried dill can be used in a pinch.

Kitchen Tools Needed

Large saucepan
Frying pan
Mixing bowl
Grater
Spatula
Slotted spoon or tongs
Measuring cups and spoons

Step-by-Step Instructions

Prep the Cabbage: Finely chop half of the cabbage. Place it in a large saucepan and cover it with boiling water. Let it boil for about 5 minutes until softened. Drain and allow to cool.
Cook the Vegetables: In a frying pan, heat a drizzle of vegetable oil over medium heat. Add the chopped onions and sauté for 3-5 minutes until they become translucent. Stir in the grated carrot and continue cooking for 2 more minutes. Finally, add 2 cloves of minced garlic and cook for an additional minute, until fragrant.
Mix the Batter: In a large bowl, combine the cooled cabbage, sautéed onion mix, 3 eggs, 1 teaspoon of salt, 1 teaspoon of paprika, ⅓ teaspoon of black pepper, and 4 tablespoons of flour. Mix until everything is well incorporated.
Shape the Patties: With your hands, form the mixture into small patties, smoothing the edges with a spoon or your fingers to hold the shape.
Fry the Patties: Heat more vegetable oil in a frying pan over medium heat. Fry the patties in batches for about 2 minutes on each side, or until they’re golden brown. Keep an eye on them to avoid burning.
Prepare the Sauce: In a small bowl, mix the grated pickled cucumber, 3 tablespoons of Greek yogurt, chopped dill, 1 minced garlic clove, and ⅓ teaspoon of paprika. Stir until well combined.
Serve and Enjoy: Serve the golden cabbage patties hot with the yogurt sauce on the side for dipping.

Pro Tips

Make sure the cabbage is cool before mixing it into your batter to avoid cooking the eggs.
For extra flavor, consider adding some of your favorite spices or herbs to the mixture.
If the batter feels too wet, add a little more flour to help the patties hold their shape during cooking.

Common Mistakes

Overcrowding the frying pan can lower the temperature of the oil and result in soggy patties. Fry in batches to maintain heat.
Not draining excess water from the cabbage after boiling can make the mixture too watery.
Failing to sauté the onions and carrots can leave the patties undercooked and lacking flavor.

Variations

Cheesy Cabbage Patties: Add a half cup of shredded cheese to the batter for a rich twist.
Herbed Patties: Experiment with different herbs like parsley or cilantro for a fresh flavor.
Spicy Version: Add chopped jalapeños or a pinch of cayenne pepper to the mixture for some heat.
Grain-Enhanced: Incorporate cooked quinoa or rice into the mixture for added texture and nutrition.

Serving Suggestions

These cabbage patties are delicious on their own or served with the yogurt sauce. Pair them with a simple salad or some roasted veggies for a complete meal. They also make for great appetizers at parties or gatherings.

Storage Instructions

Store any leftover patties in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to keep them from sticking together.

Reheating Tips

Reheat the patties in a frying pan over low heat for a few minutes until warmed through, allowing them to regain their crispy exterior. You can also pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes.

Nutrition Estimate

Approximately 200 calories, 10 g protein, 23 g carbs, and 8 g fat per serving (based on 4 servings).

Recipe Summary

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Eastern European
Course: Main Course
Calories: ~200 per serving

Frequently Asked Questions

Can I make these patties ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to 24 hours before frying.

Can I use frozen cabbage?
While fresh cabbage is recommended, you can use thawed frozen cabbage. Just ensure it’s well-drained before mixing.

What can I serve instead of yogurt sauce?
You can try a sour cream dip, or a spicy mayonnaise for an added kick.

How can I make these vegetarian?
This recipe is already vegetarian! Just ensure that all your ingredients are plant-based.

These cabbage patties are not just a recipe; they’re a delightful blend of flavors and textures that bring a bit of comfort to your dining table. Enjoy making them!