Preparation Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes.
Ingredients:
1 small cabbage
1 onion, finely chopped
1 carrot, grated
2 eggs
4 tablespoons flour
Salt to taste
Black pepper to taste
Paprika to taste
Dried garlic to taste
Olive oil for frying.
Directions:
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.
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 fresh cucumber, and dill.
Serve Hot: Serve the cabbage and egg patties hot, with the sour cream and cucumber sauce on the side. Enjoy!
Additional Information:
Serving Suggestions:
Serve with a fresh green salad for a light meal.
Pair with crusty bread or a side of rice.
Cooking Tips:
Ensure the cabbage is well-drained to prevent the mixture from being too wet.
Adjust the seasonings to your taste.
Nutritional Benefits:
High in fiber and vitamins from the cabbage and carrot.
Good source of protein from the eggs.
Low in calories, making it a healthy meal option.
Dietary Information:
Vegetarian
Can be made gluten-free by using a gluten-free flour substitute.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet or oven before serving.
Why You’ll Love This Recipe:
It’s quick and easy to prepare, perfect for busy days.
The combination of cabbage, eggs, and vegetables is both nutritious and delicious.
Versatile and can be served as a snack, appetizer, or main course.
Conclusion: This Quick and Delicious Cabbage and Egg Dish is a simple yet flavorful meal that you can enjoy any time of the day. With its tender cabbage and tasty seasoning, it’s sure to be a hit with your family and friends. Bon appétit! 😋
Frequently Asked Questions:
Can I add other vegetables to this recipe?
Yes, you can add bell peppers, zucchini, or mushrooms for extra flavor and nutrition.
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used as a healthier alternative.
Is it necessary to boil the cabbage before frying?
Boiling the cabbage helps soften it and reduce cooking time. However, you can skip this step if you prefer a crunchier texture.
Can I bake these patties instead of frying?
Yes, you can bake them in a preheated oven at 200°C (400°F) for about 20 minutes, flipping halfway through.
Can I freeze the patties for later use?
Yes, you can freeze the cooked patties. Reheat them in a skillet or oven before serving.
What type of cabbage works best for this recipe?
Green cabbage or savoy cabbage works well, but you can experiment with other varieties.
Can I make this dish vegan?
Yes, replace the eggs with a flax egg substitute and use a dairy-free sour cream alternative.
How do I keep the patties from falling apart?
Ensure the mixture is well-combined and not too wet. Adding an extra tablespoon of flour can help bind the ingredients.
What can I serve with these patties to make a complete meal?
Serve with a side of quinoa, brown rice, or a hearty vegetable soup.
