White cabbage balls

Ingredients for 4 servings:

• 350 g white cabbage
• 1 liter vegetable broth
• ¼ tsp caraway seeds
• a few stalks of parsley, flat
• 100 g flour
• ½ tsp baking soda
• 1 m.-sized egg(s)
• 2 tbsp breadcrumbs
• salt and pepper
• ½ liter oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

a vegetarian recipe from the Mediterranean island of Cyprus

Cook the coarsely chopped white cabbage in vegetable broth with a little caraway seeds for about 15-20 minutes. Drain well in a sieve. Then chop it together with the flat-leaf parsley in a food processor; it should become a puree. Transfer to a bowl and mix with the flour, baking soda, and egg. Add the breadcrumbs, if necessary. Season generously with salt and pepper. The batter will be very soft. Heat oil in a pan, scoop out a little batter with 2 teaspoons, and fry it in the hot oil, floating on the oil. Drain on kitchen paper. Cucumber yogurt goes well with this dish.