Ingredients:
- 4 cups shredded cabbage (about 1/2 small head of cabbage)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 2 eggs, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Olive oil for frying
Instructions:
Prepare the Cabbage:
- Shred the cabbage finely using a sharp knife or a food processor.
- Place the shredded cabbage in a large bowl and sprinkle with a little salt. Let it sit for about 10 minutes to allow the cabbage to release some moisture. Then, squeeze out any excess moisture from the cabbage using your hands or a clean kitchen towel.
Mix the Ingredients:
- In a large mixing bowl, combine the shredded cabbage, chopped onion, minced garlic, breadcrumbs, grated Parmesan cheese (if using), beaten eggs, chopped parsley, dried thyme, paprika, salt, and pepper. Mix until well combined.
Form the Patties:
- Divide the cabbage mixture into equal portions and shape each portion into a patty, about 1/2 inch thick and 3-4 inches in diameter. If the mixture is too loose to hold its shape, you can add a little more breadcrumbs to help bind it together.
Cook the Patties:
- Heat a drizzle of olive oil in a large skillet or frying pan over medium heat.
- Once the oil is hot, carefully place the cabbage patties in the pan, making sure not to overcrowd the pan. You may need to cook them in batches.
- Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
Serve:
- Serve the cabbage patties hot as a delicious appetizer, side dish, or even as a vegetarian burger alternative.
- You can serve them plain or with your favorite dipping sauce, such as yogurt sauce, sour cream, or a tangy mustard.
- Enjoy your homemade cabbage patties as a flavorful and nutritious dish that’s perfect for any meal!