Cabbage Egg Pancakes with Dill Yogurt Sauce

Begin by finely shredding the 1 kg (2.2 lbs) white cabbage. You can use a mandoline slicer for uniform strips or a sharp chef's knife. Place the shredded cabbage into a large bowl, sprinkle generously with salt (about 5g / 1 teaspoon), and gently massage it with your hands for 2-3 minutes. This crucial step helps to draw out excess moisture, resulting in crispier pancakes and a more concentrated cabbage flavor. Let it sit for 10-15 minutes, then thoroughly squeeze out as much liquid as possible. This moisture removal is key to preventing soggy pancakes.

While the cabbage rests, finely chop the medium onion and julienne or finely grate the carrots. Heat the 15 g (1 tablespoon) of unsalted butter and 15 ml (1 tablespoon) of vegetable oil in a large frying pan or skillet over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened and translucent, being careful not to brown them. Add the grated carrots and continue to cook for another 3-4 minutes until slightly tender. Finally, stir in the 2 cloves of finely minced garlic and cook for just 30 seconds until fragrant; do not let the garlic burn, as it can turn bitter. Remove the pan from the heat and allow the sautéed vegetables to cool slightly.

In a large mixing bowl, combine the squeezed cabbage, the cooled sautéed onion, carrots, and garlic. Crack in the 3 large eggs. Add the 60 g (4 tablespoons) all-purpose flour, 3 g (1 teaspoon) sweet paprika, 3 g (1 teaspoon) Italian herbal blend, 2 g (1/2 teaspoon) freshly ground black pepper, and the remaining 5 g (1 teaspoon) of fine sea salt (adjusting to taste as the cabbage was already salted). Mix all ingredients thoroughly until everything is well combined and a cohesive batter forms. The mixture should be thick enough to hold its shape when dropped into a pan.

Heat about 30 ml (2 tablespoons) of vegetable oil in a large non-stick frying pan over medium heat. Once the oil is shimmering, carefully spoon portions of the cabbage mixture into the pan, flattening them slightly with the back of the spoon to form uniform pancakes, about 6-8 cm (2.5-3 inches) in diameter. Do not overcrowd the pan. Cook for 3-5 minutes per side, or until golden brown and cooked through, with a crispy exterior. Adjust heat as needed to prevent burning. Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil, and keep warm while you cook the remaining batches. Add more oil to the pan as needed.

While the pancakes are frying, prepare the refreshing sauce. Finely grate the 1/2 English cucumber and squeeze out as much excess water as possible using a clean kitchen towel or paper towels. This step is crucial to prevent the sauce from becoming watery. In a small bowl, combine the 250 g (1 cup) Greek yogurt, the squeezed grated cucumber, 1 clove of finely minced garlic, 15 g (2 tablespoons) of finely chopped fresh dill, 2 g (1/2 teaspoon) of fine sea salt, and 1 g (1/4 teaspoon) of freshly ground black pepper. Stir well to combine all ingredients until smooth and creamy. Taste and adjust seasonings as desired.

Arrange the warm Cabbage and Egg Vegetable Pancakes on a serving platter. Serve immediately with a generous dollop of the Creamy Dill Yogurt Sauce on the side or drizzled directly over the pancakes. These are delightful as a light lunch, a satisfying side dish, or an appetizer.