Cabbage Cakes with Yogurt Walnut Dill Sauce

These Cabbage Cakes with Yogurt Walnut Dill Sauce are a delicious and healthy dish that combines the crispiness of vegetable cakes with a rich, creamy sauce. The combination of cabbage, carrots, and cheese creates a hearty patty, while the yogurt sauce adds a refreshing tang and nuttiness. This recipe is perfect for a light meal, side dish, or as an appetizer for gatherings.

Preparation, Cook, and Total Times:

• Prep Time: 20 minutes

• Cook Time: 15-20 minutes

• Total Time: 35-40 minutes

• Cuisine: Vegetarian, Comfort Food, Healthy

Ingredients:

For the Cabbage Cakes:

• 1 medium cabbage (600g), finely shredded

• 1/3 teaspoon salt (for cabbage)

• 1 carrot, grated

• 2 eggs, beaten

• 1/3 teaspoon black pepper

• 1/2 cup oat flakes (50g)

• 80g cheese (grated, use your favorite cheese)

• 3 tablespoons flour

• 1 tablespoon olive oil

• 3 cloves garlic, minced

For the Yogurt Walnut Dill Sauce:

• 3-4 tablespoons thick yogurt

• 2 tablespoons walnuts, chopped

• Fresh dill, chopped (about 1 tablespoon)

• 1/4 teaspoon salt (for sauce)

Directions:

1. Prepare the Cabbage:

• Start by finely shredding the cabbage and placing it into a large bowl. Sprinkle the cabbage with 1/3 teaspoon of salt and let it sit for about 10 minutes. This helps draw out excess moisture from the cabbage.

• After 10 minutes, use a clean kitchen towel or paper towels to squeeze out the moisture from the cabbage. This step will help prevent the cakes from becoming soggy.

2. Prepare the Vegetables:

• Grate 1 carrot and add it to the bowl with the cabbage. Grating the carrot gives the cakes a nice texture and a hint of sweetness.

3. Combine Ingredients:

• Add 2 beaten eggs, 1/3 teaspoon black pepper, 1/2 cup oat flakes, 80g grated cheese, 3 tablespoons flour, 1 tablespoon olive oil, and 3 cloves minced garlic to the cabbage and carrot mixture.

• Mix everything thoroughly until the ingredients are evenly combined. The flour and eggs will help bind the mixture together.

4. Form the Cakes:

• Shape the mixture into small patties using your hands. Make them about 2-3 inches in diameter, depending on your preference. You can make them smaller for appetizers or larger for a main dish.

5. Cook the Patties:

• Heat a little olive oil in a large frying pan over medium to low heat. You don’t want the heat to be too high to ensure that the patties cook evenly and don’t burn.

• Add the patties to the pan and cover it. Cook for about 5-8 minutes on each side, or until the patties are golden brown and cooked through. You can check the inside by cutting one open to ensure it’s fully cooked.

6. Bake (Optional for Extra Crispiness):

• For extra crispiness, you can transfer the cooked patties to a preheated oven at 180°C (350°F).

• Place the patties on a baking sheet and bake them for 30-35 minutes, or until they are crispy and fully cooked through.

7. Prepare the Yogurt Sauce:

• While the patties are cooking, prepare the yogurt sauce by combining 3-4 tablespoons thick yogurt, 2 tablespoons chopped walnuts, 1 tablespoon chopped fresh dill, and 1/4 teaspoon salt in a small bowl.

• Stir well until the sauce is smooth and the ingredients are evenly distributed.

8. Serve:

• Serve the hot cabbage cakes with the yogurt walnut dill sauce on the side for dipping or drizzling. This refreshing sauce adds an extra layer of flavor that complements the savory cakes.

Serving Suggestions:

• Side Dish: Serve these cabbage cakes with a side of fresh, mixed greens or a tangy side salad to balance the richness of the cakes.

• Main Course: Pair them with roasted vegetables or a bowl of soup for a wholesome, comforting meal.

• Appetizer: These cabbage cakes can also be served as an appetizer for parties or gatherings, with the yogurt sauce for dipping.

Nutritional Information (Approximate per serving, based on 4 servings):

• Calories: 200-250 kcal

• Protein: 6-8 g

• Fat: 12-15 g

• Carbohydrates: 20-25 g

• Fiber: 4-6 g

• Sugar: 5-7 g (from vegetables)

The Origins and Popularity of the Recipe:

Cabbage cakes are a traditional dish in many cultures, particularly in Eastern Europe, where cabbage is a staple ingredient. They are often made with a variety of fillings, including vegetables, grains, and meats. This recipe incorporates cabbage and carrots, giving it a light yet hearty texture. The use of oat flakes instead of breadcrumbs gives the cakes a more wholesome, fibrous texture, making them suitable for people who want a gluten-free option or are looking to increase their fiber intake.

The yogurt walnut dill sauce is a popular topping or side dish in many Mediterranean cuisines. Yogurt provides a creamy base that pairs well with the slightly crispy cabbage cakes, while walnuts add a nutty flavor and a satisfying crunch. Dill is commonly used in many European and Middle Eastern dishes, and it enhances the overall freshness of the dish.

Reasons Why You’ll Love This Recipe:

• Healthy Ingredients: The use of cabbage, carrots, and oats makes these cakes a healthy alternative to traditional fried foods. They are high in fiber, which is excellent for digestion.

• Versatile: This recipe is adaptable— you can swap out the cheese or change the herbs and spices to suit your taste. You can also make the cakes vegan by omitting the cheese and eggs and using a flax egg.

• Quick and Easy: The entire recipe is simple to prepare, and the ingredients are easily found in most kitchens. These cakes can be made ahead of time and stored for later.

• Great for Meal Prep: These cabbage cakes are perfect for meal prep. They store well in the fridge for a few days and can be reheated in the microwave or on the stove.

Health Benefits:

• High in Fiber: Cabbage is a great source of fiber, which helps regulate bowel movements, improve digestive health, and control cholesterol levels.

• Rich in Nutrients: This recipe provides vitamins A and C from the carrots and cabbage, and the yogurt and walnuts add healthy fats and probiotics that are beneficial for gut health.

• Low in Calories: These cabbage cakes are a low-calorie dish, making them an excellent choice for those looking to maintain or lose weight while still enjoying a flavorful and filling meal.

• Antioxidants: The fresh dill and walnuts provide antioxidants, which help fight oxidative stress and reduce inflammation in the body.

Cooking Tips:

• Drain the Cabbage Well: Make sure to squeeze out as much moisture as possible from the cabbage after salting it. Excess moisture can make the patties too soggy.

• Don’t Overcrowd the Pan: When frying the cakes, avoid overcrowding the pan, as this will make it harder to cook them evenly and can cause them to stick.

• Make the Patties Even: Try to make the patties the same size so they cook evenly. A tablespoon measuring spoon is helpful for creating uniform cakes.

• Add More Cheese: If you love cheese, feel free to add more grated cheese to the mixture for an extra cheesy bite.

Variations to Try:

• Vegan Version: Omit the eggs and cheese, and replace them with a flaxseed egg or chickpea flour to help bind the mixture. Use nutritional yeast for a cheesy flavor.

• Add Other Vegetables: You can add vegetables like zucchini, spinach, or mushrooms to the mixture for extra flavor and nutrition.

• Herb Variations: Experiment with other herbs like basil, oregano, or parsley to vary the flavor of the cakes.

Conclusion:

These Cabbage Cakes with Yogurt Walnut Dill Sauce are a delicious and nutritious dish that’s perfect for a light meal, snack, or appetizer. The combination of cabbage, carrots, and oats makes them a hearty, filling option, while the yogurt sauce provides a creamy and flavorful accompaniment. Whether served on their own or as part of a larger meal, these cabbage cakes are sure to please.

10 Comprehensive FAQ Section:

1. Can I use frozen cabbage for this recipe? Yes, you can use frozen cabbage, but be sure to thaw and drain it well before using.

2. How long will these cabbage cakes keep in the fridge? The cabbage cakes will last in the fridge for 3-4 days when stored in an airtight container.

3. Can I make these cabbage cakes gluten-free? Yes, you can substitute the flour with gluten-free flour or chickpea flour for a gluten-free version.

4. What type of cheese is best for this recipe? Any hard cheese like cheddar, mozzarella, or parmesan works well. Choose your favorite for the best flavor.

5. Can I bake the cabbage cakes instead of frying them? Yes, you can bake them at 180°C (350°F) for about 25-30 minutes, flipping halfway through for even crispiness.

6. Can I freeze these cabbage cakes? Yes, these cakes freeze well. After cooking, allow them to cool completely, then place them in a freezer-safe container. They will keep for up to 3 months.

7. Can I make these cakes without eggs? Yes, substitute the eggs with flaxseeds (1 tbsp flaxseed + 3 tbsp water) or chickpea flour to bind the mixture.

8. Is there a way to make these cakes spicier? Add chili flakes, cayenne pepper, or a dash of hot sauce to the mixture for some heat.

9. Can I add other vegetables to the cakes? Yes, feel free to add zucchini, spinach, or mushrooms for added flavor and nutrition.

10. What can I serve these cabbage cakes with? Serve with a side of fresh salad, roasted vegetables, or soup. They also pair nicely with sour cream or tahini sauce.