Ingredients:
Cabbage (500 g), shredded
2 onions, finely chopped
3 cloves of garlic, minced
3 eggs
4 tablespoons of flour (60 g)
1 teaspoon of salt (8 g)
1 teaspoon of ground red pepper (4 g)
1 teaspoon of black pepper (4 g)
Vegetable oil for frying
For the sauce:
3 tablespoons of yogurt (75 g)
2 sprigs of dill, chopped
1 cucumber, grated
Red powdered pepper, to taste
Directions:
In a large mixing bowl, combine the shredded cabbage, chopped onions, minced garlic, eggs, flour, salt, ground red pepper, and black pepper. Mix thoroughly until all ingredients are evenly blended.
Heat vegetable oil in a frying pan over medium heat. Once the oil is hot, scoop a spoonful of the cabbage mixture and shape it into a small pancake. Carefully place it in the hot oil and press it slightly with the back of the spoon.
Fry the cabbage fritters for 2-3 minutes on each side, or until they are golden brown and crispy. Continue with the remaining mixture, adding more oil to the pan as needed.
For the sauce, combine the yogurt, chopped dill, grated cucumber, and red powdered pepper in a small bowl. Stir until fully mixed.
Serve the hot cabbage fritters topped with a dollop of yogurt-dill sauce.