Chop ½ cabbage into small pieces. Place in a large pot of boiling water and cook until soft, about 10 minutes. Drain and let cool.
Finely chop 1 onion.
In a blender, combine the cooked cabbage, 3 eggs, and a pinch of salt. Blend until smooth.
Add the chopped onion, 1 teaspoon thyme, and 3 tablespoons flour to the cabbage mixture. Mix well until fully combined.
Let the mixture rest for 15 minutes to allow the flavors to meld.
Heat olive oil in a large skillet over medium heat.
Form the cabbage mixture into small patties and fry them in the skillet until golden brown on both sides, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
In a bowl, mix 1 cup yogurt, 2 cloves minced garlic, 2 tablespoons fresh dill, salt, and pepper to taste.
Serve the cabbage patties hot with the yogurt garlic sauce on the side.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 180 kcal per serving | Servings: 4 servings
Additional Tips:
Cabbage Preparation: Make sure to drain the cooked cabbage well to remove excess water, which can make the patties soggy.
Flavor Enhancements: Add other herbs like parsley or cilantro to the mixture for a different flavor profile.
Serving Suggestions: Serve with a squeeze of fresh lemon juice on top for a zesty kick.
Variations: Try adding grated carrots or zucchini to the mixture for additional texture and flavor.
Gluten-Free Option: Use almond flour or gluten-free flour as a substitute for regular flour.
Additional Information:
Health Benefits: Cabbage is rich in vitamins C and K, while onions provide antioxidants and anti-inflammatory properties. Together, they make a nutritious and low-calorie dish.
Kid-Friendly: The mild flavors and fun shape make these patties appealing to children. It’s a great way to sneak more vegetables into their diet.
Meal Prep: These patties can be made ahead of time and stored in the refrigerator for up to three days. Reheat in a skillet or oven before serving.
Diet-Friendly: This dish is vegetarian and can easily be adapted for gluten-free and dairy-free diets.
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My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month
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My husband loved this meal and rated it 5 stars! He insists I don’t change a thing.
