Kapustnyky (Ukrainian Cabbage Patties)

Method

1. Remove the outer leaves and core of the cabbage, shred it into 3–4 mm strips, then chop across into pieces about 1 cm long; small pieces bind together better. Bring the water and part of the salt to the boil in a 3 L pot on high heat, add the cabbage and blanch for 5 min, until it has wilted and turned translucent.

   Add in this stepWater 2 LSalt ½ tspWhite cabbage 500 g

   high heat

2. Drain in a colander and leave for 10 min, until cool enough to handle. Squeeze it hard, a handful at a time, to get out as much water as you can. Wet cabbage makes soft patties that fall apart and spit in the oil.

3. Finely chop the onion. Heat a little of the oil in a frying pan on medium heat and cook the onion for 5 min, until soft and light golden.

   Add in this stepOnion 1Sunflower oil (or other neutral oil) 0.6 tbsp

   medium heat

4. In a bowl, mix the squeezed cabbage, fried onion, egg, chopped dill, the rest of the salt and the pepper, then stir in the flour. The mixture is right when a spoonful holds its shape; if it is wet, add more flour 1 tablespoon at a time.

   Add in this stepEggs 1Fresh dill 10 gSalt ¾ tspBlack pepper 1 pinchPlain flour 70 g

5. Heat the rest of the oil in a 26 cm frying pan on medium heat. It is ready (about 170 °C) when a little mixture dropped in sizzles at once. Drop in heaped tablespoons, flatten to 1 cm thick with the back of the spoon and leave 2 cm between them; fry in batches. Cook for 3 min until golden underneath, turn carefully with a spatula and cook for 3 min more. Place the patties away from you so hot oil does not splash towards you, and do not leave the pan.

   Add in this stepSunflower oil (or other neutral oil) 3.4 tbsp

   medium heat

6. Drain on kitchen paper and serve warm with the sour cream.

   Add in this stepSour cream 120 g