Cabbage patties with a creamy dill sauce are a wonderful, flavorful dish that’s both comforting and nutritious. The patties are crispy on the outside and tender on the inside, with the creamy dill sauce providing a tangy and fresh contrast. Here’s how to make this delicious dish!
Cabbage Patties with Creamy Dill Sauce
Ingredients for the Cabbage Patties:
- 4 cups cabbage, finely shredded
- 1 medium onion, finely chopped
- 1/2 cup breadcrumbs (or more if needed)
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons olive oil (for frying)
- 2 tablespoons fresh parsley, chopped (optional, for added flavor)
Ingredients for the Creamy Dill Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard (optional, for a tangy kick)
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice (for brightness)
- Salt and pepper, to taste
Instructions:
1. Prepare the Cabbage Patties:
- Sauté the Cabbage: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes, until softened. Add the shredded cabbage and cook for another 5-7 minutes until the cabbage has softened but is still slightly crunchy. Allow the cabbage and onion mixture to cool.
- Make the Patty Mixture: In a large bowl, combine the cooled cabbage mixture, breadcrumbs, flour, eggs, garlic powder, pepper, and salt. If you’d like, you can add some fresh parsley for extra flavor. Mix everything together until well combined. If the mixture feels too loose, add a little more breadcrumbs until it holds together.
2. Form the Patties:
- Using your hands, take small portions of the cabbage mixture and shape them into patties, about 2-3 inches in diameter. You should get around 8-10 patties depending on the size.
3. Fry the Patties:
- Heat 1 tablespoon of olive oil in a non-stick skillet or frying pan over medium heat.
- Carefully add the patties to the hot pan and fry for about 3-4 minutes on each side, or until golden brown and crispy. You may need to work in batches to avoid overcrowding the pan.
- Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.
4. Make the Creamy Dill Sauce:
- In a small bowl, combine the sour cream, mayonnaise, Dijon mustard (if using), fresh dill, lemon juice, and a pinch of salt and pepper. Stir until smooth and well combined.
- Taste and adjust the seasoning as needed, adding more lemon juice for acidity or dill for flavor.
5. Serve:
- Serve the crispy cabbage patties hot, drizzled with the creamy dill sauce on top or on the side for dipping.
- Garnish with additional fresh dill or parsley if desired.
Serving Suggestions:
- These cabbage patties are great served with a side of fresh salad, roasted vegetables, or mashed potatoes.
- For a lighter meal, you can serve the patties with a simple cucumber salad or even on a bun as a veggie burger.
This dish is not only hearty but also packed with flavor. The combination of the crispy cabbage patties and the creamy, tangy dill sauce makes for a delightful meal, perfect for lunch, dinner, or even as a snack! Enjoy!