Ingredients

3 cups shredded cabbage

3 large eggs

1 small onion, finely chopped

2–3 tbsp flour or breadcrumbs (for binding)

2 tbsp chopped parsley

1 garlic clove, minced (optional)

Salt & black pepper to taste

½ tsp paprika (optional)

Oil for frying

  1. Prepare the cabbage

Place the shredded cabbage in a large bowl.

Add salt and let it sit for 10 minutes.

Squeeze out excess moisture with your hands.

  1. Mix the batter

In another bowl, whisk the eggs.

Add the chopped onion, parsley, garlic, paprika, salt, and pepper.

Pour the egg mixture over the cabbage.

Add 2–3 tbsp of flour or breadcrumbs to help bind.

Mix until everything holds together.

  1. Shape the croquettes

Scoop a handful of mixture and shape into small logs or patties (as in the picture).

  1. Cook

Pan-Fry:

Heat oil in a pan.

Fry the croquettes on medium heat until golden brown on all sides (about 3–4 minutes per side).

OR Bake (healthier):

Brush with oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.

Garlic yogurt dip

Sweet chili sauce

Ketchup or spicy mayo