🥬 Cabbage Is Tastier Than Meat Recipe
Description
This crispy, golden cabbage fritter recipe transforms humble cabbage into a flavor-packed, satisfying dish that rivals meat! Shredded cabbage is mixed with onion, garlic, eggs, and flour to form savory patties that are pan-fried to perfection. Paired with a creamy yogurt-dill sauce, it’s light yet hearty, nutritious, and absolutely delicious — ideal for lunch, dinner, or a snack.
🧂 Ingredients
For the Fritters:
- 500 g cabbage, shredded
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 3 eggs
- 4 tbsp all-purpose flour (60 g)
- 1 tsp salt (8 g)
- 1 tsp ground red pepper (4 g)
- 1 tsp black pepper (4 g)
- Vegetable oil, for frying
For the Yogurt Sauce:
- 3 tbsp plain yogurt (75 g)
- 1 cucumber, grated
- 2 sprigs dill, finely chopped
- Red powdered pepper, to taste
👩🍳 Instructions
- Prepare the Cabbage:
Finely shred the cabbage and place it in a large bowl. Sprinkle with a pinch of salt and gently squeeze it with your hands to soften slightly. - Make the Batter:
Add chopped onions, minced garlic, eggs, flour, salt, red pepper, and black pepper. Mix well until the mixture is thick and cohesive. The eggs and flour will help bind everything together. - Heat the Oil:
In a large frying pan, heat about 2–3 tablespoons of vegetable oil over medium heat. - Form the Fritters:
Scoop spoonfuls of the cabbage mixture into the hot pan and flatten slightly with the back of the spoon. - Fry Until Golden:
Cook each side for about 3–4 minutes, or until golden brown and crispy. Remove and drain on paper towels. - Prepare the Sauce:
In a bowl, combine yogurt, grated cucumber, dill, and a pinch of red pepper. Mix well and chill until serving. - Serve:
Serve the cabbage fritters hot with the cool yogurt-dill sauce. Garnish with extra dill or a sprinkle of paprika if desired.
🍽 Servings
- Makes 4 servings (about 8–10 fritters).
💡 Notes
- You can substitute whole wheat flour or chickpea flour for a healthier twist.
- Make sure to squeeze out excess moisture from cabbage and cucumber for crispier fritters and a thicker sauce.
- For extra flavor, add grated carrot or chopped parsley to the batter.
🧠 Tips
- Cook on medium heat — too high and they’ll burn before cooking through; too low and they’ll absorb oil.
- If the mixture feels too wet, add a bit more flour until the texture holds together.
- These fritters reheat well in an air fryer or oven for crispiness the next day.
⚖️ Nutritional Information (Per Serving)
- Calories: ~180 kcal
- Protein: 8 g
- Fat: 10 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Sodium: 420 mg
(Values are approximate and depend on frying oil absorption.)
🌿 Health Benefits
- Cabbage is rich in vitamin C, K, and fiber — excellent for digestion and immunity.
- Garlic and onions provide antioxidants and support heart health.
- Yogurt sauce adds probiotics for gut health.
- A low-cost, high-nutrition dish that’s both vegetarian and satisfying!
❓ Q&A Section
Q1: Can I bake these instead of frying?
Yes! Brush with a little oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway through.
Q2: What can I use instead of yogurt in the sauce?
You can use sour cream, Greek yogurt, or even plant-based yogurt for a dairy-free version.
Q3: Can I make the batter ahead of time?
It’s best cooked fresh, but you can prep the chopped veggies and sauce ahead of time. Mix everything right before frying.
Q4: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to restore crispiness.
Q5: Can I add cheese?
Absolutely! A bit of grated mozzarella or feta adds creaminess and flavor.