Prepare the Cabbage:
Chop the Cabbage: Chop the cabbage into small pieces.
Cook the Cabbage: Bring a pot of water to a boil and cook the cabbage for 5 minutes.
Drain: Drain the cabbage and set aside.
Prepare the Onion and Carrot:
Chop the Onion: Finely chop the onion.
Grate the Carrot: Grate the carrot.
Cook the Vegetables:
Heat Olive Oil: Heat olive oil in a frying pan over medium heat.
Sauté Vegetables: Add the chopped onion and grated carrot to the pan. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Mix the Ingredients:
Combine Ingredients: In a large bowl, combine the cooked cabbage, sautéed onion and carrot, eggs, flour, salt, black pepper, paprika, and dried garlic.
Mix Well: Mix everything well until evenly combined.
Cook the Cabbage Mixture:
Heat More Olive Oil: Heat more olive oil in the frying pan over medium heat.
Form Patties: Scoop portions of the cabbage mixture into the pan, flattening them with a spatula to form patties.
Cook Patties: Cook for 3-4 minutes on each side, or until golden brown and crispy.
Serve:
Prepare the Sauce: In a small bowl, mix together sour cream, finely chopped cucumber, and dill.
Serve Hot: Serve the cabbage and egg patties hot, with the sour cream and cucumber sauce on the side. Enjoy!
Recipe Tips and Variations:
Cheese Addition: For added flavor, try mixing in some shredded cheese into the cabbage mixture.
Spice it Up: Add a pinch of chili flakes or cayenne pepper for a spicy kick.
Herbs: Experiment with different herbs like parsley or thyme for varied flavor profiles.
Serving Suggestions:
With a Side: Serve with a side of steamed vegetables or a fresh salad.
As a Snack: These patties also make a great snack on their own or as part of a buffet.
Nutritional Information (Per Serving, approximate):
Calories: 180
Protein: 6g
Carbohydrates: 15g
Fat: 10g
Fiber: 3g
Sugar: 4g
Storage:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Freezing: Freeze cooked patties in a freezer-safe bag for up to 2 months. Reheat from frozen in the oven or microwave.
Conclusion:
These Cabbage and Egg Patties are a delicious and versatile dish that can be enjoyed in many ways. With their crispy exterior and savory interior, they are sure to be a hit at any meal.
10 Frequently Asked Questions:
Can I use pre-shredded cabbage?
Yes, pre-shredded cabbage can be used for convenience.
What can I use instead of flour?
You can use a gluten-free flour blend if needed.
Can I bake these patties instead of frying?
Yes, bake at 200°C (400°F) for 20-25 minutes, flipping halfway through.
How can I make these patties spicier?
Add chili flakes or hot sauce to the mixture for extra heat.
Can I use other vegetables?
Yes, you can incorporate vegetables like bell peppers or zucchini.
Can I make the mixture ahead of time?
Yes, prepare the mixture and refrigerate for up to 24 hours before cooking.
What can I serve with these patties?
Serve with a side of fresh salad, yogurt, or as a topping for a grain bowl.
Can I use a different type of cheese?
Yes, any cheese of your choice can be added to the mixture.
How do I ensure the patties stay crispy?
Make sure the oil is hot before adding the patties and avoid overcrowding the pan.
Can I use fresh garlic instead of dried garlic?
Yes, you can use fresh garlic; just mince it finely and adjust the amount to taste.
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