First, you’ll need to chop the cabbage. Cut it into little pieces.
Get some water boiling, then add the cabbage and simmer for 5 minutes.
Set aside after draining the cabbage.
Peel and chop the carrot and onion:
Remove the Onion Core: Mince the onion core.
The carrot should be grated.
Get the Vegetables Cooked:
Warm the Olive Oil: In a skillet set over medium heat, warm the olive oil.
Toss in the chopped onion and shredded carrot and sauté until they are tender. Once the veggies are tender and starting to smell good, sauté them.
Blend the Substitutes:
Mix All of the Ingredients: Throw the cooked cabbage, carrots and onion into a big bowl with the eggs, flour, salt, black pepper, paprika, and dried garlic. Stir to incorporate.
Mix Thoroughly: Blend the ingredients until they are thoroughly distributed.
Saute the Cabbage Salad:
Add Additional Olive Oil: In a skillet set over medium heat, add additional olive oil.
To make patties, spoon some of the cabbage mixture onto the pan and press down with a spatula.
Fry patties in a skillet over medium heat for three to four minutes, or until they appear golden and crisp.
Place the order:
Sauce Preparation: Combine the sour cream, dill, and finely diced fresh cucumber in a small bowl.
The cabbage and egg patties are best served hot, accompanied with sour cream and cucumber sauce. Have fun!
Extra Details:
Tips for Serving:
For a healthier option, pair it with a crisp green salad.
Try it with some rice or crusty toast.
Hints for Recipes:
To avoid an overly moist combination, make sure the cabbage drains properly.
Toss in the ingredients and taste as you go.
Health Advantages:
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