This comforting and nourishing dish brings together the crispiness of pan-fried fritters with the creamy zest of a garlic-infused yogurt sauce. Made with finely shredded white cabbage, sautéed onions, carrots, mushrooms, and enriched with eggs, cheese, and paprika, these fritters are a satisfying vegetarian meal or side dish. The creamy garlic yogurt sauce adds a refreshing contrast and elevates the overall flavor. Simple to prepare with wholesome ingredients, this recipe is a perfect choice for both weeknight dinners and potluck gatherings.
Whether you’re looking for a way to sneak more veggies into your diet or exploring meatless comfort food, these cabbage and mushroom fritters are a flavor-packed solution that doesn’t compromise on taste or texture.
Cooking Time
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
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3 eggs
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1 tsp salt (divided)
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1 tsp sweet paprika
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500 g white cabbage, shredded
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1 medium onion, chopped
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1 medium carrot, grated
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2–3 tbsp vegetable oil (for sautéing and frying)
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200 g mushrooms, finely chopped
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½ tsp black pepper
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100 g cheese (cheddar or mozzarella), grated
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4 tbsp all-purpose flour
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A handful of fresh dill, chopped
For the garlic yogurt sauce:
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150 ml Greek yogurt
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¼ tsp salt
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½ tsp dried garlic or 1 fresh garlic clove, finely minced
Step-by-Step Cooking Directions
1. Prepare the vegetables
Start by shredding the white cabbage finely. Place it in a large mixing bowl and sprinkle with about ½ teaspoon of salt. Massage the cabbage gently to help it release moisture and soften slightly. Let it sit for 10 minutes.
2. Sauté the aromatics
In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 2–3 minutes. Add the grated carrot and continue to sauté for another 3–4 minutes until softened. Transfer the mixture to a bowl.
3. Cook the mushrooms
Using the same skillet, add a little more oil if needed and sauté the chopped mushrooms over medium heat. Cook until they release moisture and it evaporates, about 5–7 minutes. Season with a pinch of salt and pepper. Add the cooked mushrooms to the onion and carrot mixture.
4. Combine the ingredients
To the softened cabbage, add the sautéed vegetables and mushrooms. Crack in the eggs, add sweet paprika, black pepper, grated cheese, flour, and chopped dill. Mix thoroughly until a thick, cohesive batter forms.
5. Fry the fritters
Heat a thin layer of oil in a large skillet over medium heat. Scoop about 2 tablespoons of the mixture per fritter and flatten slightly. Cook each side for 3–4 minutes or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
6. Make the garlic yogurt sauce
In a small bowl, combine Greek yogurt with salt and dried garlic (or fresh garlic if preferred). Stir well and set aside to allow the flavors to develop.
7. Serve
Plate the fritters warm and serve with a generous spoonful of the creamy garlic yogurt sauce. Garnish with more dill if desired.
Nutritional Information
Per serving (based on 4 servings)
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Calories: 310
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Protein: 14g
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Carbohydrates: 18g
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Fat: 20g
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Fiber: 4g
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Sodium: 540mg
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Calcium: 220mg
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Vitamin A: 85% RDI
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Vitamin C: 40% RDI
The Origins and Popularity of the Recipe
Fritters are a culinary staple in many cultures, known for their versatility and comfort-food appeal. This version, centered on cabbage and mushrooms, draws inspiration from Eastern European kitchens where cabbage is a staple and resourceful vegetable combinations are celebrated. In Slavic, German, and Balkan cuisines, cabbage pancakes or patties are common, evolving over time with the inclusion of mushrooms, cheese, and yogurt-based sauces for richer flavors.
Reasons Why You’ll Love the Recipe
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Flavorful & savory: The umami from mushrooms and richness from cheese makes each bite deeply satisfying.
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Nutritious: Packed with fiber, protein, and vitamins, it’s a balanced dish in one bite.
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Budget-friendly: Uses simple, accessible ingredients you likely already have.
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Versatile: Serve as a main, side, or party snack.
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Great for meal prep: These fritters reheat well and can be made ahead.
Health Benefits
Cabbage is rich in vitamin C, fiber, and antioxidants, known for supporting digestion and immune health. Mushrooms provide B vitamins and selenium. Using Greek yogurt for the sauce boosts protein intake and promotes gut health through probiotics. This recipe is also relatively low in carbs and sugar, making it suitable for those watching their intake.
Serving Suggestions
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Serve warm with the garlic yogurt sauce and a simple side salad of arugula or cucumber.
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Pair with cooked grains like bulgur, quinoa, or brown rice for a full meal.
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For brunch, serve with poached eggs or fresh bread.
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For a mezze platter, cut fritters in half and serve with olives, roasted red peppers, and hummus.
Common Mistakes to Avoid
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Not draining cabbage properly: Failing to remove excess moisture can make the batter too watery.
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Overcrowding the pan: Fry in batches to ensure even cooking.
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Using wet mushrooms: Be sure mushrooms are sautéed until moisture evaporates to avoid soggy fritters.
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Skipping seasoning: Don’t forget salt and paprika; they are key for flavor.
Pairing Recommendations
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Drink: A dry white wine like Sauvignon Blanc or a light beer pairs beautifully.
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Soup: A creamy tomato or lentil soup complements the savory profile.
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Salad: A lemony cucumber-dill salad adds freshness and crunch.
Cooking Tips
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Add a bit of baking powder to the batter for a lighter texture.
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Use a non-stick skillet or cast iron for best browning.
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Let the batter rest 5–10 minutes to help ingredients meld.
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Grate cheese fresh for better melt and flavor.
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Add breadcrumbs if the mixture feels too loose to shape.
Similar Recipes to Try
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Zucchini and Feta Fritters
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Carrot and Chickpea Patties
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Broccoli Cheese Balls
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Potato and Tuna Cakes
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Baked Cauliflower Nuggets with Herb Yogurt Dip
Variations to Try
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Spicy: Add chili flakes or chopped jalapeños.
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Herbed: Add parsley, basil, or thyme alongside dill.
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Vegan: Use flax eggs and plant-based cheese, skip the yogurt sauce or use vegan yogurt.
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Gluten-free: Substitute flour with chickpea or rice flour.
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Cheesy core: Stuff a small cube of mozzarella inside each fritter for a gooey center.
Ingredient Spotlight: Cabbage
Cabbage is a humble yet powerful vegetable. High in fiber, low in calories, and packed with vitamins C and K, it supports digestive and immune health. It’s affordable, stores well, and has a mild flavor that absorbs spices beautifully, making it perfect for fritters and savory pancakes.
Conclusion Paragraph
These savory cabbage, mushroom, and cheese fritters are a true celebration of simple ingredients transformed into a delicious and wholesome meal. Whether you’re cooking for your family, meal prepping for the week, or entertaining friends, this recipe delivers on taste, texture, and nutrition. The creamy garlic yogurt sauce brings everything together, making each bite a delight. Try it once, and it’s bound to become a regular in your kitchen repertoire.
10 Frequently Asked Questions
1. Can I bake these fritters instead of frying?
Yes! Bake at 375°F (190°C) for 20–25 minutes, flipping halfway, until golden brown.
2. Can I freeze the cooked fritters?
Absolutely. Let them cool completely, then freeze with parchment paper between layers. Reheat in the oven for best texture.
3. Can I use red cabbage instead of white?
Yes, though the flavor is slightly different and the color will be more vibrant.
4. What type of mushrooms work best?
White button or cremini mushrooms are ideal. Avoid overly watery varieties like portobello unless well cooked.
5. How do I make this recipe vegan?
Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), vegan cheese, and dairy-free yogurt.
6. Is it possible to make the batter ahead of time?
Yes, up to 4 hours ahead. Store in the fridge and stir before frying.
7. What other cheeses can I use?
Gouda, Swiss, or even Parmesan work well, though each offers a different flavor.
8. Can I use whole wheat flour?
Yes, but the texture will be slightly denser. Mix with all-purpose for best results.
9. How do I make the fritters crispier?
Fry on medium heat and don’t overcrowd the pan. Adding a tablespoon of breadcrumbs helps too.
10. What can I substitute for Greek yogurt?
Sour cream or labneh are great alternatives. For a dairy-free option, use coconut or almond yogurt.