Who knew cabbage could be this good? Crispy on the outside, tender on the inside, and packed with savory flavor—these cabbage fritters are the kind of dish that makes you do a double take. Whether you’re looking to cut down on meat or just want to explore the magic of humble veggies, this recipe is an absolute must-try.

Paired with a cool and creamy yogurt-dill sauce, these fritters are perfect as a snack, light lunch, or even a fun appetizer. Let’s get frying!

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Ingredients

For the Cabbage Fritters:

• 500g cabbage, shredded (about half a medium head)
• 2 onions, finely chopped
• 3 cloves of garlic, minced
• 3 eggs
• 4 tablespoons flour (60g)
• 1 teaspoon salt (8g)
• 1 teaspoon ground red pepper (4g)
• 1 teaspoon black pepper (4g)
• Vegetable oil for frying

For the Yogurt-Dill Sauce:

• 3 tablespoons plain yogurt (75g)
• 1 small cucumber, grated and squeezed to remove excess water
• 2 sprigs fresh dill, finely chopped
• A pinch of red pepper powder (to taste)

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Instructions

1. Make the Fritter Batter:

In a large mixing bowl, combine the shredded cabbage, chopped onions, minced garlic, eggs, flour, salt, red pepper, and black pepper. Mix everything together until well incorporated. The mixture should hold together but still be moist—perfect for shaping into patties.

2. Fry the Fritters:

Heat about 2 tablespoons of vegetable oil in a skillet over medium heat. Scoop a heaping spoonful of the cabbage mixture and gently shape it into a small pancake. Place it into the hot oil and flatten slightly with the back of your spoon.

Fry for 2–3 minutes per side, or until each fritter is golden brown and crisp. Repeat with the remaining batter, adding more oil to the pan as needed. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.

3. Make the Yogurt-Dill Sauce:

While the fritters are cooking, stir together the yogurt, grated cucumber, chopped dill, and a pinch of red pepper powder in a small bowl. Adjust seasoning to taste.

4. Serve and Enjoy:

Serve the warm cabbage fritters with a generous dollop of yogurt-dill sauce on top—or on the side for dipping. These are best enjoyed fresh, but they’re also delicious cold from the fridge!

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Tips & Variations:

• Add cheese: A handful of shredded mozzarella or feta in the fritter mix takes it to the next level.
• Make it gluten-free: Swap flour for a gluten-free alternative like chickpea flour or almond flour.
• Meal prep friendly: Cook a batch ahead of time and reheat in a skillet or air fryer for quick weekday lunches.

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Nutrition (Per Serving, Approximate for 1 of 8 fritters):

• Calories: 120
• Protein: 5g
• Fat: 8g
• Carbs: 8g

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These cabbage fritters are proof that vegetables can outshine meat when treated right. They’re crispy, satisfying, and bursting with flavor. Trust me—once you try them, you’ll never look at cabbage the same way again!