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Buy Now →Discover the joy of savory, crispy cabbage fritters that’ll make you rethink everything you knew about cabbage. These fritters, golden and delightful, are a testament to the versatility of cabbage, transforming it into a dish that outshines even the most traditional meat dishes.
Not only is this recipe a revelation for its taste, but it also opens up a new avenue for those looking to incorporate more vegetables into their diets. The accompanying yogurt-dill sauce adds a refreshing touch, perfectly complementing the warmth of the fritters. Whether you’re a long-time vegetarian or just exploring, these cabbage fritters promise a culinary experience that combines simplicity with profound flavor.
Full Recipe:
Ingredients:
- Cabbage (500 g), shredded
- 2 onions, finely chopped
- 3 cloves of garlic, minced
- 3 eggs
- 4 tablespoons of flour (60 g)
- 1 teaspoon of salt (8 g)
- 1 teaspoon of ground red pepper (4 g)
- 1 teaspoon of black pepper (4 g)
- Vegetable oil for frying
For the sauce:
- 3 tablespoons of yogurt (75 g)
- 2 sprigs of dill, chopped
- 1 cucumber, grated
- Red powdered pepper, to taste
Directions:
- In a large mixing bowl, combine the shredded cabbage, chopped onions, minced garlic, eggs, flour, salt, ground red pepper, and black pepper. Mix well until all ingredients are evenly distributed.
- Heat vegetable oil in a frying pan over medium heat. Once hot, take a spoonful of the cabbage mixture and form it into a small pancake. Gently place it in the hot oil and flatten it slightly with the back of the spoon.
- Fry the cabbage fritters for about 2-3 minutes on each side, or until they are golden brown and crispy. Repeat with the remaining mixture, adding more oil to the pan as needed.
- For the sauce, mix the yogurt, chopped dill, grated cucumber, and red powdered pepper in a small bowl. Stir until well combined.
- Serve the hot cabbage fritters with a dollop of the yogurt-dill sauce on top.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings