Cabbage Pancakes with Creamy Dill Sauce
Table of Contents
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
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
Prepare the egg mixture:
In a large bowl, whisk 3 eggs together.
Season with salt, black pepper, and paprika to taste.
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
Heat olive oil:
In a large skillet, heat olive oil over medium heat.
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
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.