Cabbage Pancakes with Yogurt Dill Sauce

Ingredients

  • Vegetable Mixture:
    • 4 cups finely shredded cabbage (about 1 small head)
    • 1 small carrot, grated
    • 1/2 medium onion, finely chopped
    • Optional: 1–2 garlic cloves, minced
  • Binding & Flavor:
    • 2 large eggs, lightly beaten
    • 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
    • 1/4 teaspoon baking powder (optional, for extra lightness)
    • Salt and freshly ground black pepper, to taste
    • 2–3 tablespoons chopped fresh dill or parsley (optional, for extra herbal flavor)
  • For Frying:
    • 2–3 tablespoons vegetable oil or olive oil

Instructions

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