Crispy on the outside, soft and flavorful inside.
Ingredients
1 medium cabbage (about 700–900 g), finely shredded
3–4 eggs
1 medium onion, finely chopped (optional)
2–3 cloves garlic, minced (optional)
4–6 tbsp flour or breadcrumbs (add more if mixture is too wet)
1 small carrot, grated (optional)
2–3 tbsp chopped herbs (parsley, dill, spring onion)
1 tsp salt
½ tsp black pepper
½ tsp turmeric or paprika (optional for color)
Oil for frying
Instructions
1. Prepare the cabbage
Shred the cabbage very thinly.
Sprinkle with a little salt and massage it for 1–2 minutes so it softens slightly.
2. Make the mixture
In a large bowl combine:
Shredded cabbage
Eggs
Onion, garlic, and carrot (if using)
Flour or breadcrumbs
Pepper, salt, and spices
Herbs
Mix well until everything is coated and sticks together.
If the mixture feels too loose, add 1–2 more tablespoons of flour.
3. Form the patties
With wet hands, shape oval or round patties.
Press lightly to compact them.
4. Cook
Option A: Pan-fry (shown in the photo)
Heat a little oil in a pan.
Fry patties on medium heat 3–4 minutes per side until golden.
Option B: Bake
Preheat oven to 200°C (392°F).
Place patties on parchment paper, brush lightly with oil.
Bake 20–25 minutes, flipping halfway.
