Ingredients:

• 3-4 chicken eggs
• 1 cup (200g) rice
• 2 glasses (480ml) hot water
• 200g young cabbage, chopped
• 1 carrot, grated
• 2 tablespoons olive oil (for frying)
• 2 tablespoons olive oil (for rice)
• Salt, to taste
• 1 tablespoon sugar (for egg batter)
• 300ml milk (for egg batter)
• 200g flour, sifted
• 30g butter, melted
• Fresh dill, chopped (for garnish)
• 3-4 tablespoons of cooked rice
• Green onions, chopped (for garnish)

Steps to Make the Cabbage and Rice Patties with Egg Batter:

1. Cook the Rice:

• Start by cooking the rice. In a medium-sized pot, bring 2 glasses (480ml) of hot water to a boil. Add 1 cup (200g) of rice and 2 tablespoons of olive oil. Stir occasionally and reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the rice is cooked and the water is fully absorbed. Once cooked, set the rice aside to cool.

2. Prepare the Vegetables:

• While the rice is cooking, chop the 200g of young cabbage into fine strips or small pieces. Grate 1 carrot using a fine grater. These two vegetables will form the flavorful base of the patties.

3. Sauté the Vegetables:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped cabbage and grated carrot. Sauté the vegetables for about 5-7 minutes, or until the cabbage becomes tender and slightly caramelized. Stir occasionally to ensure the vegetables don’t burn. Season with salt to taste, and once done, remove from the heat and set aside to cool.

4. Prepare the Egg Batter:

• In a separate bowl, whisk together 3-4 eggs, 1 tablespoon of sugar, and 300ml of milk. Slowly add 200g of sifted flour to the mixture, whisking to avoid any lumps. The batter should be smooth and thick enough to hold the vegetables and rice together. Lastly, melt 30g of butter and add it to the batter, giving it a rich and velvety texture.

5. Combine the Ingredients:

• In a large mixing bowl, combine the sautéed cabbage and carrot mixture with the cooked rice. Add 3-4 tablespoons of the cooked rice to this mixture, then pour in the prepared egg batter. Stir everything together until well combined. The batter should coat the rice and vegetables, binding the mixture into a cohesive dough-like consistency.

6. Shape the Patties:

• Once everything is well combined, take small portions of the mixture and form them into round patties, about 2-3 inches in diameter. You can make them larger or smaller based on your preference, but ensure that they hold together when you handle them.

7. Fry the Patties:

• Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Once the oil is hot, carefully place the patties in the pan, making sure not to overcrowd the pan. Fry the patties for about 3-4 minutes on each side, or until they turn golden brown and crispy. Once done, transfer the patties to a plate lined with paper towels to absorb any excess oil.

8. Garnish and Serve:

• To finish, garnish the patties with freshly chopped dill and green onions for a burst of freshness and color. Serve hot, either on their own or with a side of sour cream, yogurt, or a simple tomato salad.

Prep Time:

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

Servings:

• Servings: 4-6 servings

Calories:

• Calories per serving: Approximately 250-300 kcal (depending on size and specific ingredients used)

Nutrition Facts (per serving):

• Calories: 270 kcal
• Protein: 7 g
• Carbohydrates: 32 g
• Fat: 14 g
• Saturated Fat: 3 g
• Cholesterol: 85 mg
• Sodium: 320 mg
• Fiber: 3 g
• Sugar: 5 g
• Calcium: 85 mg
• Iron: 2 mg

(Note: Nutritional values are estimates and may vary depending on specific ingredients and serving sizes.)

Explanation of the Recipe and Why It’s Timeless:

The Cabbage and Rice Patties with Egg Batter is an embodiment of simplicity and comfort. This dish has roots in traditional home cooking, where affordable, accessible ingredients are transformed into a satisfying meal. Cabbage and rice are two inexpensive ingredients that, when paired together, form the perfect base for a dish that is filling and packed with nutrients.

The batter made from eggs, milk, and flour gives these patties a light yet substantial texture, while the sautéed cabbage and carrot bring in both sweetness and a touch of savoriness. This dish is extremely versatile—it can be served as a main course or as a side dish to accompany meats or stews.

What makes this recipe timeless is its balance of flavors and textures. The crispy exterior of the patties contrasts with the soft, creamy interior, making each bite a delightful experience. Additionally, the fresh dill and green onions add a burst of herbal freshness, enhancing the flavors of the dish.

In addition to its flavor, the Cabbage and Rice Patties with Egg Batter is a highly adaptable recipe. You can experiment by adding different vegetables, herbs, or seasonings to suit your personal taste. It’s a dish that can be enjoyed year-round, whether as a light spring lunch or a cozy winter dinner.

FAQs:

Q: Can I use other vegetables instead of cabbage and carrot?
A: Yes! You can substitute cabbage with other leafy greens like spinach or kale, and swap the carrot with zucchini or bell peppers for a different flavor profile.

Q: Can I make this recipe gluten-free?
A: Yes, simply substitute the regular flour with a gluten-free flour blend. Ensure that the other ingredients you use are also gluten-free.

Q: Can I make the patties ahead of time?
A: Yes, the patties can be made ahead of time and stored in the refrigerator for up to 2 days. You can also freeze the uncooked patties and fry them when ready to eat.

Q: Can I make this dish vegan?
A: Yes, you can make this recipe vegan by replacing the eggs and dairy with plant-based alternatives such as flax eggs, non-dairy milk, and plant-based butter.

Tips for Making:

1. Ensure the Cabbage is Well-Drained: After sautéing the cabbage, make sure it is not too wet. If there’s excess moisture, it can make the patties fall apart. You can even squeeze the cabbage with a paper towel to remove any extra liquid.
2. Forming the Patties: Make sure the patties are compact and well-formed. If the mixture feels too loose, add a bit more flour to help bind the ingredients.
3. Fry in Batches: Don’t overcrowd the pan while frying. Fry the patties in batches to ensure they cook evenly and become crispy.

Storage Tips:

• Refrigeration: Store leftover patties in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or oven to restore their crispiness.
• Freezing: These patties can be frozen for up to 2 months. Place them in a single layer on a baking sheet and freeze them until solid, then transfer to a freezer bag. To reheat, bake them at 350°F (175°C) for about 10-15 minutes or until heated through.

Conclusion:

The Cabbage and Rice Patties with Egg Batter are more than just a meal—they are a nostalgic dish that connects us to simpler times, where comfort food was the foundation of family gatherings and community. Whether you enjoy them as a snack, a side dish, or a light main course, these patties are sure to leave a lasting impression. The crispy exterior, soft interior, and fresh herbs make each bite a delightful experience, ensuring that this recipe will remain a timeless favorite in your kitchen.