Cabbage Vegetable Patties with Dill Yogurt Sauce

These Cabbage Vegetable Patties are a flavorful and healthy meal option. Packed with sautéed cabbage, carrots, and onions, and paired with a tangy dill yogurt sauce, they’re perfect for breakfast, lunch, or dinner. Quick to prepare and loaded with nutrients, these patties are a great way to enjoy vegetables in a delicious form.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes

Ingredients

For the Patties:

  • Onion: 1, finely chopped
  • Olive oil: 2 tablespoons
  • Carrot: 1, grated
  • Cabbage: 350 g (12.34 oz), shredded
  • Salt: To taste
  • Black pepper: To taste
  • Italian herbs: 1 teaspoon
  • Eggs: 2 large
  • Kefir: 1 cup (240 ml)
  • Flour: 1 cup (120 g)
  • Baking soda: ½ teaspoon

For the Dill Yogurt Sauce:

  • Greek yogurt or sour cream: 3 tablespoons
  • Mayonnaise: 2 tablespoons
  • Pickles: 3, finely chopped
  • Garlic: 1 clove, minced
  • Fresh dill: 1 tablespoon, chopped

Directions

  • Prepare the Vegetables:
    1. Heat olive oil in a skillet over medium heat.
    2. Sauté the chopped onion for 2-3 minutes until softened.
    3. Add the grated carrot and shredded cabbage. Season with salt, black pepper, and Italian herbs.
    4. Cover and cook on low heat for 10 minutes, stirring occasionally. Set aside to cool slightly.
  • Prepare the Batter:
    1. In a mixing bowl, whisk together the eggs, kefir, salt, and black pepper.
    2. Add the flour and baking soda, mixing until smooth.
    3. Fold in the sautéed vegetables, ensuring they are evenly distributed.
  • Cook the Patties:
    1. Heat a little olive oil in a non-stick skillet over medium heat.
    2. Scoop small portions of the batter into the skillet to form patties.
    3. Cook for 3-4 minutes on each side until golden brown and cooked through.
  • Prepare the Dill Yogurt Sauce:
    1. In a small bowl, combine Greek yogurt or sour cream, mayonnaise, chopped pickles, minced garlic, and dill.
    2. Mix well and set aside.
  • Serve:
    • Serve the warm patties with the dill yogurt sauce on the side.

Serving Suggestions

  • Pair with a side of mixed greens or a fresh salad.
  • Serve with roasted vegetables or a slice of crusty bread for a complete meal.
  • Add a sprinkle of feta cheese or chopped herbs for extra flavor.

Cooking Tips

  • Ensure the vegetables are fully cooled before adding them to the batter to prevent it from becoming too runny.
  • Adjust the consistency of the batter with a little more flour or kefir if needed.
  • Use a non-stick skillet and cook over medium heat to prevent sticking and ensure even cooking.

Nutritional Benefits

  • Cabbage: Low in calories, high in fiber, and rich in vitamin C.
  • Kefir: A probiotic-rich ingredient that supports gut health.
  • Eggs: Provide high-quality protein and essential nutrients.

Dietary Information

  • Vegetarian-friendly
  • Can be made gluten-free by substituting flour with a gluten-free alternative.

Nutritional Facts (Per serving, assuming 4 servings)

  • Calories: 200
  • Protein: 6 g
  • Carbohydrates: 20 g
  • Fat: 10 g
  • Fiber: 3 g

Storage Tips

  • Refrigeration: Store leftover patties in an airtight container for up to 3 days. Reheat in a skillet or oven before serving.
  • Freezing: Freeze patties in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen.

Why You’ll Love This Recipe

  • Quick and easy to make with pantry staples.
  • A great way to incorporate vegetables into your diet.
  • The dill yogurt sauce adds a refreshing tangy flavor.
  • Versatile and suitable for any meal of the day.

Conclusion
These Cabbage Vegetable Patties are a wholesome and delicious addition to your recipe collection. The crispy exterior, tender interior, and creamy dill yogurt sauce create a perfect harmony of flavors. Whether you’re cooking for family or friends, these patties are sure to be a hit. Try them today for a tasty and nutritious meal!

Frequently Asked Questions (FAQs)

  1. Can I use other vegetables?
    Yes, shredded zucchini, spinach, or bell peppers work well.
  2. What can I substitute for kefir?
    Buttermilk or plain yogurt are great substitutes.
  3. How do I make it gluten-free?
    Use a gluten-free flour blend or almond flour.
  4. Can I bake the patties instead of frying?
    Yes, bake at 375°F (190°C) for 15-20 minutes, flipping halfway.
  5. Can I skip the dill yogurt sauce?
    Yes, but it adds a delicious tangy flavor. Try serving with plain yogurt or tzatziki.
  6. What oil works best for frying?
    Olive oil, sunflower oil, or avocado oil are good options.
  7. Can I make the batter ahead of time?
    Yes, refrigerate the batter for up to 12 hours before frying.
  8. Can I freeze uncooked patties?
    Yes, freeze uncooked patties and fry directly from frozen when ready.
  9. What can I serve these patties with?
    Serve with a fresh salad, soup, or even as a side for grilled chicken or fish.
  10. Can I add cheese to the batter?
    Absolutely! Grated Parmesan or cheddar would add extra flavor.

Enjoy cooking and sharing these delightful vegetable patties with your loved ones! 😊