These delicious cabbage cakes are crispy on the outside, soft on the inside, and packed with vegetables, cheese, and wholesome oats. Paired with a tangy yogurt walnut dill sauce, they make for a satisfying vegetarian meal or snack.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
Ingredients
For the Cabbage Cakes:
- 1 Cabbage (600g), finely shredded
- 1/3 tsp Salt (for cabbage)
- 1 Carrot, grated
- 2 Eggs, beaten
- 1/3 tsp Black pepper
- 1/2 cup (50g) Oat flakes
- 80g Cheese, grated
- 3 tbsp Flour
- 1 tbsp Olive oil
- 3 Cloves garlic, minced
For the Yogurt Walnut Dill Sauce:
- 3-4 tbsp Thick yogurt
- 2 tbsp Walnuts, chopped
- Fresh dill, chopped
- 1/4 tsp Salt (for sauce)
Directions
Prepare the Cabbage Cakes:
- Prepare the Cabbage:
- Finely shred the cabbage and place it in a large bowl. Sprinkle with 1/3 teaspoon of salt and let sit for 10 minutes.
- Squeeze out excess moisture using a clean kitchen towel or paper towels.
- Prepare the Vegetables:
- Grate the carrot and add it to the bowl with the cabbage.
- Combine Ingredients:
- Add the beaten eggs, black pepper, oat flakes, grated cheese, flour, olive oil, and minced garlic to the cabbage and carrot mixture.
- Mix thoroughly until the ingredients are well combined.
- Form the Cakes:
- Shape the mixture into small patties with your hands.
- Cook the Patties:
- Heat a little olive oil in a large frying pan over medium-low heat.
- Place the patties in the pan and cover. Cook for 5-8 minutes on each side until golden brown and cooked through.
- Bake:
- Preheat the oven to 180°C (350°F).
- Transfer the cooked patties to a baking sheet and bake for 30-35 minutes, or until crispy and fully cooked.
Prepare the Yogurt Walnut Dill Sauce:
7. In a small bowl, combine thick yogurt, chopped walnuts, chopped dill, and 1/4 teaspoon salt. Mix well.
Serve:
8. Serve the cabbage cakes hot with the yogurt walnut dill sauce on the side.
Serving Suggestions
- Enjoy as a light vegetarian main dish or a hearty snack.
- Pair with a fresh salad or roasted vegetables for a complete meal.
Cooking Tips
- Moisture Control: Ensure you squeeze out all the excess water from the cabbage to prevent soggy patties.
- Use a non-stick pan for easier flipping and even cooking.
- Customize the flavor by adding herbs like parsley or spices like paprika to the mixture.
Nutritional Benefits
- High in fiber and antioxidants from the cabbage and carrots.
- Contains protein from eggs and cheese.
- Oats add whole grains and help bind the patties.
Dietary Information
- Vegetarian.
- Contains dairy, eggs, and nuts (in the sauce).
- Can be made gluten-free by using gluten-free oats and flour.
Nutritional Facts (Per Serving, Approximate)
- Calories: 180
- Protein: 7 g
- Fat: 9 g
- Carbohydrates: 16 g
- Fiber: 3 g
Storage
- Store leftover patties in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to maintain crispiness.
Why You’ll Love This Recipe
- Packed with wholesome ingredients and bold flavors.
- Crispy and satisfying, perfect for vegetarians.
- Easy to make with pantry staples and fresh vegetables.
- A versatile dish that works as a main course or snack.
Conclusion
These cabbage cakes are a delightful way to enjoy the humble cabbage, transformed into a crispy, cheesy, and flavorful dish. Paired with the refreshing yogurt walnut dill sauce, they’re a crowd-pleaser that’s simple yet satisfying. Whether served as a snack, appetizer, or main course, these cakes are sure to impress!
Frequently Asked Questions
- Can I use other vegetables instead of cabbage?
Yes, finely shredded zucchini or spinach can be great substitutes. - Can I make these cakes gluten-free?
Use gluten-free oats and flour to make this recipe gluten-free. - What cheese works best for this recipe?
Cheddar, mozzarella, or Parmesan are excellent choices. - Can I bake the patties instead of pan-frying?
Yes, bake at 375°F (190°C) for 30-35 minutes, flipping halfway through. - Can I make the mixture ahead of time?
Yes, prepare the mixture and refrigerate it for up to 24 hours before cooking. - What can I use instead of eggs?
Use flaxseed or chia seed egg substitutes (1 tbsp seeds + 2.5 tbsp water = 1 egg). - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze the patties?
Yes, freeze cooked patties for up to 1 month. Reheat in the oven or air fryer. - What other sauces can I pair with these cakes?
Try tzatziki, garlic aioli, or a spicy sriracha mayo. - Can I make these nut-free?
Simply omit the walnuts in the sauce or substitute with sunflower seeds.