Cabbage Is More Appetizing Than Meat

 

Discover how humble cabbage can be transformed into a surprisingly delicious and crispy appetizer. These light, flavorful fritters are so satisfying, they might just make you forget about meat!

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Course: Appetizer, Side Dish
Cuisine: Vegetarian

Ingredients

For the Cabbage Fritters:

• 4 cups cabbage, finely shredded

• 1 tsp salt (for draining cabbage)

• 1 large onion, coarsely chopped

• 2 large eggs

• ¼ cup all-purpose flour

• ¼ cup cornstarch

• ½ tsp baking powder

• ½ tsp black pepper

• ½ tsp paprika

• ¼ tsp garlic powder

• ¼ tsp onion powder

• ¼ cup fresh parsley, minced

• Vegetable oil, for frying

For the Herbed Yogurt Dip:

• ½ cup plain yogurt or sour cream

• 2 tbsp fresh dill, chopped

• 1 tbsp lemon juice

• 1 small garlic clove, minced

• Salt and pepper, to taste

• Paprika, for garnish

Instructions

1. Prepare the Cabbage:

• Finely shred the cabbage using a sharp knife, mandoline, or food processor.

• Place the shredded cabbage in a large colander and toss with 1 teaspoon of salt. Let it sit for 10-15 minutes to draw out excess moisture.

• After resting, use your hands or a clean kitchen towel to firmly squeeze out as much liquid as possible from the cabbage. This is the key to achieving crispy fritters.

2. Make the Batter:

• In a large mixing bowl, whisk the eggs. Add the all-purpose flour, cornstarch, baking powder, black pepper, paprika, garlic powder, and onion powder. Whisk until a smooth batter forms.

• Add the squeezed cabbage, chopped onion, and minced parsley to the batter. Mix thoroughly until everything is evenly coated.

3. Fry the Fritters:

• Pour enough vegetable oil into a large skillet to cover the bottom by about ½ inch. Heat over medium-high heat.

• To test if the oil is ready, drop a small bit of batter in; it should sizzle and float to the surface immediately.

• Using a spoon, drop portions of the cabbage mixture into the hot oil, gently flattening them with the back of the spoon to form patties. Avoid crowding the pan.

• Fry for 3-4 minutes per side, until golden brown and crisp.

• Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.

4. Make the Dipping Sauce:

• While the fritters are frying, combine the yogurt, chopped dill, lemon juice, and minced garlic in a small bowl. Season with salt and pepper to taste.

5. Serve:

• Arrange the warm fritters on a platter. Sprinkle the yogurt dip with a pinch of paprika for color.

• Serve immediately with the herbed yogurt dip on the side.

Tips for Success

• Dry Cabbage is Key: Don't skip the salting and squeezing step! Removing the water prevents the fritters from becoming soggy and helps them crisp up beautifully.

• Even Cooking: Keep the fritters similarly sized and don't overcrowd the pan to ensure they cook evenly and get crispy all over.

• Customize: Feel free to add other shredded vegetables like carrots or zucchini to the mix. For a little heat, add a pinch of red pepper flakes to the batter.