Cabbage and Potato Stuffed Patties

These Cabbage and Potato Stuffed Patties are a delicious combination of soft, seasoned potatoes and savory cabbage filling, wrapped in a golden, crispy crust. Perfect as a snack, appetizer, or side dish, this recipe is hearty and packed with flavor. Whether served with a dollop of sour cream or your favorite dipping sauce, these patties are sure to please.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Ingredients

  • For the Dough:
    • Potatoes: 5 medium-sized, cleaned and cut
    • Water: Enough to cover potatoes
    • Salt: 1 tablespoon
    • Egg: 1
    • Black pepper: To taste
    • Parsley: 1 tablespoon, chopped
    • Flour: 1 cup, plus ½ cup as needed
    • Baking powder: 10 grams (2 teaspoons)
  • For the Filling:
    • Olive oil: 2 tablespoons
    • Onion: 1, chopped
    • Carrot: 1, grated
    • Cabbage: ¼ head, chopped
    • Salt: To taste
    • Black pepper: To taste
    • Tomato paste: 2 tablespoons
    • Garlic: 2 cloves, minced
  • For Frying:
    • Sunflower oil: As needed

Directions

  • Cook the Potatoes:
    1. In a pot, cover the potatoes with water and add 1 tablespoon of salt.
    2. Bring to a boil, then reduce heat and simmer until the potatoes are soft. Drain and set aside to cool slightly.
  • Prepare the Filling:
    1. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until golden brown.
    2. Add the grated carrot and cook for 3-5 minutes.
    3. Stir in the chopped cabbage, cover with a lid, and cook for 5-7 minutes, stirring occasionally.
    4. Mix in tomato paste, minced garlic, salt, and black pepper. Cook for another 2-3 minutes. Set the filling aside to cool.
  • Make the Dough:
    1. Mash the cooked potatoes in a large bowl until smooth.
    2. Add the egg, chopped parsley, salt, and black pepper. Mix well.
    3. Gradually add 1 cup of flour and baking powder, mixing until a soft dough forms. If the dough is too sticky, add the additional ½ cup of flour.
  • Assemble the Patties:
    1. Divide the dough into 6 equal parts. Flatten each piece into a disc with your hands or a rolling pin.
    2. Place a spoonful of the filling in the center of each disc. Fold the edges over the filling and seal tightly to form a patty.
  • Fry the Patties:
    1. Heat sunflower oil in a skillet over medium heat.
    2. Fry the patties until golden brown and crispy on both sides, about 3-4 minutes per side.
    3. Transfer the fried patties to a paper towel-lined plate to drain excess oil.
  • Serve:
    • Serve warm with sour cream, yogurt, or your favorite dipping sauce.

Serving Suggestions

  • Pair with a side salad for a complete meal.
  • Serve with sour cream or a garlic yogurt sauce for dipping.
  • Enjoy as a light snack or alongside a bowl of soup.

Cooking Tips

  • Ensure the filling is cool before assembling the patties to prevent the dough from tearing.
  • If the dough is too sticky to handle, lightly flour your hands and work surface.
  • For extra flavor, sprinkle the patties with fresh parsley or chives after frying.

Nutritional Benefits

  • Potatoes: A great source of potassium and fiber, providing energy and aiding digestion.
  • Cabbage and Carrots: Rich in vitamins C and A, supporting immune health and vision.
  • Garlic: Contains antioxidants and supports heart health.

Dietary Information

  • Vegetarian-friendly
  • Can be made vegan by replacing the egg with a flaxseed or chia seed mixture

Nutritional Facts (Per serving, assuming 6 servings)

  • Calories: 320
  • Protein: 7 g
  • Carbohydrates: 45 g
  • Fat: 12 g
  • Fiber: 6 g

Storage Tips

  • Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
  • Freezing: Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes of cooking time.

Why You’ll Love This Recipe

  • Simple ingredients make this an affordable and easy recipe.
  • Packed with vegetables for a nutritious meal or snack.
  • Crispy on the outside, soft and savory on the inside.
  • Versatile and great for meal prep or freezing for later.

Conclusion
These Cabbage and Potato Stuffed Patties are a comforting and delicious recipe that combines the goodness of veggies with the satisfying crunch of fried dough. Whether you enjoy them as a snack or a main dish, they’re sure to be a hit with the whole family. Try them today for a wholesome, hearty treat!

Frequently Asked Questions (FAQs)

  1. Can I bake these patties instead of frying?
    Yes, bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
  2. What can I use instead of cabbage?
    Spinach, kale, or grated zucchini work as great substitutes.
  3. Can I use gluten-free flour?
    Yes, substitute with a gluten-free flour blend for a gluten-free version.
  4. How do I prevent the patties from falling apart?
    Ensure the dough is firm and not too wet. Adding more flour can help.
  5. Can I make the dough ahead of time?
    Yes, prepare the dough and refrigerate for up to 24 hours.
  6. What dipping sauce pairs best with these patties?
    Sour cream, garlic yogurt sauce, or a spicy tomato chutney are great options.
  7. Can I add cheese to the filling?
    Absolutely! Grated cheddar or mozzarella adds extra flavor.
  8. What oil is best for frying?
    Sunflower oil or canola oil work well for frying.
  9. Can I make these patties vegan?
    Replace the egg with a flaxseed or chia seed mixture.
  10. How do I reheat leftovers?
    Reheat in a skillet or oven to restore crispiness.

Enjoy creating and sharing these flavorful patties with your loved ones!