Grandma’s Village Cabbage and Chicken Patties with Yogurt Sauce

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Cabbage and Chicken Patties

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.

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