Cabbage Pancakes with Creamy Dill Sauce

Cabbage Pancakes with Creamy Dill Sauce

Ingredients:

For the Pancakes:

• • 3 eggs

• • Salt, to taste
  • Black pepper, to taste
  • Paprika, to taste

• • 1 head of cabbage, roughly chopped
  • Water, for boiling cabbage
  • 3 cloves garlic, minced

• 4 tablespoons flour
• Olive oil, for frying

For the Sauce:

• • 3 tablespoons sour cream or yogurt

• • Dill, chopped
  • 1 fresh cucumber, grated or finely chopped
  • 2 cloves garlic, minced

Directions:

Step 1: Prepare the Cabbage

1. Boil the cabbage:
   • • In a large pot, bring water to a boil and add 1 chopped head of cabbage.
     • Let the cabbage cook for 10 minutes until softened.
     • Drain the cabbage and set aside.

Step 2: Make the Batter

1. Prepare the egg mixture:
   • • In a large bowl, whisk 3 eggs together.
     • Season with salt, black pepper, and paprika to taste.

2. Add garlic and flour:
   • • Stir in 3 cloves of minced garlic.
     • Add the boiled cabbage to the egg mixture, making sure it’s well coated.
   • Add 4 tablespoons of flour and mix well until a batter forms.

Step 3: Fry the Pancakes

1. Heat olive oil:
   • • In a large skillet, heat olive oil over medium heat.

2. Form and cook pancakes:
   • • Scoop spoonfuls of the cabbage mixture into the skillet, forming small pancakes.
     • Cook each pancake for about 3-4 minutes per side, or until golden brown and crispy.
   • Drain on paper towels to remove excess oil.

Step 4: Make the Creamy Dill Sauce

1. Mix the sauce ingredients:
   • • In a small bowl, combine 3 tablespoons of sour cream or yogurt, chopped dill, grated cucumber, and 2 minced cloves of garlic.
   • Mix well and set aside.

Serving Suggestions:

• • Serve the cabbage pancakes hot with a generous dollop of creamy dill sauce.

• • Garnish with extra dill and a lemon wedge on the side.
  • Pair with a side salad for a light meal.
  • Add a fried egg on top for a hearty breakfast option.

• Serve alongside smoked salmon for an extra special treat.

Cooking Tips:

• • Drain the cabbage well after boiling to avoid excess moisture in the batter.
  • If you want extra crispy pancakes, add an extra tablespoon of flour to the batter.

• • Grate the cucumber for the sauce finely to ensure a smooth consistency.
  • For added flavor, mix some grated cheese into the cabbage mixture before frying.
  • If you prefer, substitute yogurt for a tangier sauce or use mayonnaise for added richness.

Nutritional Benefits:

• • Rich in fiber from cabbage, promoting digestion.
  • High in vitamin C from cabbage, supporting the immune system.
  • Contains protein from eggs, making it a satisfying meal.

• Low in calories, ideal for a balanced diet.

Dietary Information:

• • Vegetarian, made without any meat products.
  • Contains gluten, not suitable for those with gluten sensitivity.

• Contains dairy, due to sour cream or yogurt in the sauce.

Nutritional Facts (per serving, approximately):

• • Calories: 180
  • Protein: 6g

• • Carbohydrates: 15g
  • Fat: 10g
  • Fiber: 4g

• Sugar: 3g

Storage:

• • Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat until warmed through to maintain crispiness.

Why You’ll Love This Recipe:

1. 1. Simple ingredients: This recipe uses pantry staples and basic vegetables.
   2. Comfort food: Savory, crispy pancakes with a creamy sauce are satisfying and delicious.
   3. Versatile dish: Great for breakfast, lunch, or dinner.

1. Easy to make: Minimal preparation and cooking time make this a quick meal option.
2. Family-friendly: The pancakes are mild and flavorful, appealing to both kids and adults.