These Cabbage Cutlets are a crispy, savory delight, made with simple ingredients like cabbage, eggs, and oatmeal. Served with a tangy yogurt-dill sauce, they make for a nutritious and satisfying meal. Perfect as an appetizer, snack, or main dish, this recipe is wholesome, quick to prepare, and bursting with flavor.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients:
- For the Cabbage Cutlets:
- 1/2 cabbage (approximately 400g), finely shredded
- 1 medium onion, finely chopped
- 4 tbsp oatmeal (40g)
- Salt, to taste
- 3 large eggs
- Thyme, to taste
- Olive oil, for frying
- For the Sauce:
- 3 tbsp Greek yogurt (45g)
- 2 cloves garlic, minced
- 2 pickled cucumbers, finely chopped
- Salt, to taste
- Thyme, to taste
- 1 tsp mustard
- Fresh dill, chopped
Directions:
- Prepare the Cabbage Mixture:
- In a large bowl, combine the finely shredded cabbage, chopped onion, and oatmeal.
- Season with salt and thyme to taste.
- In a separate bowl, beat the eggs, then add them to the cabbage mixture. Mix well until all ingredients are fully combined.
- Form the Cutlets:
- Take a small portion of the cabbage mixture and shape it into a patty.
- Repeat with the remaining mixture to form multiple cutlets.
- Fry the Cutlets:
- Heat a drizzle of olive oil in a large pan over medium heat.
- Add the cabbage cutlets to the pan and fry until golden brown on both sides, about 3-4 minutes per side.
- Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
- Prepare the Sauce:
- In a small bowl, combine Greek yogurt, minced garlic, chopped pickled cucumbers, salt, thyme, mustard, and chopped fresh dill.
- Mix thoroughly until all ingredients are well blended.
- Serve:
- Serve the cabbage cutlets hot with the yogurt-dill sauce on the side or drizzled over the top.
- Garnish with additional fresh dill if desired.
Serving Suggestions:
- Pair with a fresh green salad or steamed vegetables for a complete meal.
- Serve with brown rice, quinoa, or whole-grain bread for added substance.
- Add a squeeze of lemon for an extra burst of freshness.
Cooking Tips:
- Ensure the cabbage is finely shredded for the best texture.
- Chill the cabbage mixture for 10-15 minutes if it feels too loose to handle.
- For extra flavor, mix in grated cheese or chopped parsley.
Nutritional Benefits:
- Cabbage: A great source of vitamin C and K, supporting immunity and bone health.
- Oatmeal: Provides fiber for digestive health and helps maintain energy levels.
- Greek Yogurt: High in protein and probiotics, promoting gut health and satiety.
Dietary Information:
- Vegetarian-friendly.
- Gluten-free if gluten-free oatmeal is used.
- Contains dairy (can be made dairy-free by substituting yogurt with a plant-based alternative).
Nutritional Facts (Per Serving):
- Calories: 220
- Protein: 8g
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 3g
Storage:
- Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan over low heat or in the oven to retain crispiness.
- Freeze uncooked cutlets for up to 2 months; thaw before frying.
Why You’ll Love This Recipe:
- Easy to make with pantry-friendly ingredients.
- Packed with nutrients from fresh vegetables and wholesome oatmeal.
- Versatile as a snack, side dish, or main course.
- The yogurt-dill sauce adds a creamy and tangy complement.
Conclusion:
These Cabbage Cutlets are a fantastic way to enjoy the natural sweetness and crunch of cabbage in a new form. Their crisp exterior and tender interior pair wonderfully with the zesty yogurt sauce, making every bite irresistible. Whether you’re looking for a quick weeknight meal or a crowd-pleasing appetizer, this recipe is sure to satisfy. Try it today for a deliciously wholesome experience!
Frequently Asked Questions:
- Can I use another vegetable instead of cabbage?
Yes, zucchini, carrots, or a mix of grated vegetables work well as substitutes. - Can I bake the cutlets instead of frying?
Yes, bake them at 375°F (190°C) on a greased baking sheet for 20-25 minutes, flipping halfway. - Can I use instant oats instead of regular oatmeal?
Yes, instant oats work fine, but the texture may be slightly softer. - What can I substitute for Greek yogurt in the sauce?
Use sour cream or a dairy-free yogurt alternative. - How do I keep the cutlets from falling apart?
Ensure the mixture is well combined and not too wet; add more oatmeal if necessary. - Can I make the sauce ahead of time?
Yes, the sauce can be made and stored in the refrigerator for up to 2 days. - What type of pickled cucumbers should I use?
Any type works, but dill pickles are recommended for a complementary flavor. - Are these cutlets freezer-friendly?
Yes, you can freeze uncooked cutlets for up to 2 months. Thaw before frying or baking. - Can I make this recipe vegan?
Yes, substitute eggs with flaxseed meal (1 tbsp flaxseed + 2.5 tbsp water per egg). - What can I serve these cutlets with?
They pair well with mashed potatoes, rice, or as a filling for wraps and sandwiches.