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Cabbage patties

These crispy and flavorful cabbage patties are a delicious and easy way to enjoy cabbage in a new way. They are golden brown on the outside, tender on the inside, and packed with herbs and spices. Perfect as a snack, side dish, or even a light meal, these patties are budget-friendly and a great way to use up leftover cabbage.

Ingredients:

• 3 cups finely shredded cabbage

• 1 small onion, finely chopped

• 2 eggs

• ½ cup all-purpose flour (or breadcrumbs for extra crispiness)

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• ¼ cup grated Parmesan cheese (optional)

• 2 cloves garlic, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon baking powder (for fluffier patties)

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• ¼ teaspoon red pepper flakes (optional, for a little spice)

• 2 tablespoons chopped fresh parsley or dill

• ¼ cup milk (if needed for moisture)

• 2–3 tablespoons vegetable oil for frying

Instructions:

1. In a large mixing bowl, combine the shredded cabbage and chopped onion.

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2. Add eggs, flour (or breadcrumbs), Parmesan cheese, minced garlic, salt, pepper, paprika, baking powder, and red pepper flakes (if using). Mix well.

3. If the mixture is too dry, add a little milk, one tablespoon at a time, until the mixture holds together.

4. Stir in fresh parsley or dill for added flavor.

5. Heat vegetable oil in a skillet over medium heat.

6. Scoop out small portions of the cabbage mixture and shape them into patties.

7. Place patties in the hot skillet and cook for about 3-4 minutes per side, or until golden brown and crispy.

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8. Transfer to a plate lined with paper towels to drain excess oil.

9. Serve warm with sour cream, yogurt, or your favorite dipping sauce.

Tips:

• For a healthier version, bake the patties at 375°F (190°C) for 20-25 minutes, flipping halfway through.

• Add shredded cheese for a cheesy variation.

• Use chickpea flour instead of all-purpose flour for a gluten-free option.

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Enjoy these delicious cabbage patties as a side dish, snack, or even a light lunch! 🥬✨

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