Grandma’s Village Cabbage and Chicken Patties with Yogurt Sauce

These golden, crispy patties represent the heart of village cooking – simple ingredients transformed into something extraordinary through time-honored techniques. This recipe has been passed down through generations, combining the humble cabbage with tender chicken and aromatic spices. The addition of a fresh yogurt sauce elevates this rustic dish to new heights.

Prep Time

• Preparation: 30 minutes
• Cooking: 35 minutes
• Total Time: 65 minutes
• Servings: 6-8 (approximately 16-18 patties)

Ingredients

For the Patties:

• ½ medium white cabbage (1 kg / 2.2 lbs), finely shredded
• 2 chicken fillets (400g / 14 oz), diced small
• 3 large eggs
• 1 medium onion (150g), finely chopped
• 1 medium carrot (100g), grated
• 2 cloves garlic, minced
• 4 tablespoons (60g) all-purpose flour
• 2 tablespoons (30g) unsalted butter
• 1 teaspoon sweet paprika
• Salt and freshly ground black pepper to taste
• Vegetable oil for frying

For the Yogurt Sauce:

• 150ml (⅔ cup) Greek yogurt
• 2 tablespoons fresh dill, finely chopped
• ½ small onion, finely minced
• 1 clove garlic, minced
• 1 medium tomato, seeds removed and finely diced
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Cabbage Base

1. I start by finely shredding the cabbage using a sharp knife or mandoline.
2. In a large, heavy-bottomed pan, I melt the butter over medium heat.
3. I add the chopped onions and sauté until soft and translucent (5-6 minutes).
4. Then I add the shredded cabbage, grated carrots, and minced garlic.
5. I cook this mixture, stirring occasionally, until the cabbage is soft and takes on a slight golden color (10-12 minutes).
6. I remove it from heat and let it cool completely.

2. Cook the Chicken

1. I season the diced chicken with salt, pepper, and paprika.
2. In a separate pan, I cook the chicken pieces until golden and cooked through (6-8 minutes).
3. I set aside to cool completely.

3. Assemble the Mixture

1. In a large bowl, I beat the eggs until well combined.
2. I add the cooled cabbage mixture and cooked chicken.
3. I sprinkle in the flour and additional seasonings.
4. I mix everything thoroughly until well combined.

4. Form and Fry the Patties

1. I heat about ¼ inch of vegetable oil in a large skillet over medium heat.
2. Using my hands, I form the mixture into patties about 3 inches wide and ½ inch thick.
3. I fry them for 3-4 minutes on each side until golden brown and crispy.
4. I drain them on paper towels to remove excess oil.

5. Prepare the Yogurt Sauce

1. In a medium bowl, I combine the Greek yogurt and chopped dill.
2. I add the minced onion, garlic, and diced tomato.
3. I season with salt and pepper to taste.
4. I refrigerate until ready to serve.

Pro Tips

• I always squeeze out any excess moisture from the cabbage after cooking.
• I make sure all ingredients are completely cool before mixing with eggs.
• I keep the oil temperature steady – not too hot, not too cool.
• I don’t overcrowd the pan when frying.

Storage and Reheating

The patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for 10-12 minutes until hot and crispy.

Nutrition Information

Per serving (3 patties with sauce):

• Calories: 325
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 155mg
• Sodium: 380mg
• Total Carbohydrates: 22g
• Dietary Fiber: 4g
• Protein: 24g
• Iron: 2mg
• Calcium: 120mg

These village-style cabbage and chicken patties are perfect for family dinners, picnics, or as a hearty snack. The combination of tender chicken, crispy cabbage, and the cool, tangy yogurt sauce creates a balanced and satisfying meal that carries the warmth of traditional home cooking.