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Ukrainian Lentil Patties
with dilled cabbage / bulgur

Active: 55 Total: 55

These tasty lentil patties are homey and satisfying when paired with tender cabbage and a creamy dill sauce. They can be served in a variety of ways, so consider making a double batch to freeze for later.



  • Bulgur, uncooked - 3/4 cup
Ukrainian Lentil Patties:
  • Onions, medium - 1/2 , about 1/2 cup, finely diced or grated
  • Garlic - 2 cloves , diced
  • Oil, cooking - 1 Tbsp + 2 Tbsp
  • Mayonnaise - 1 Tbsp
  • Paprika - 3/4 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/2 tsp
  • Flour, all-purpose - 1/4 cup
  • Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Dilled Cabbage:
  • Cabbage, green - 1 medium head , chopped
  • Onions, medium - 1/2 , chopped
  • Dill, fresh - 1 Tbsp , chopped
  • Butter - 2 Tbsp
Sour Cream-Dill Sauce:
  • Garlic - 1 clove , chopped
  • Dill, fresh - 1 Tbsp , chopped
  • Sour cream - 1/2 cup
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 tsp


  1. Cook bulgur - (Skip if made ahead for Monday.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil, covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)

  2. Cabbage / Onions (for both lentil patties and cabbage) / Garlic (for both lentil patties and sauce) - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Form lentil patties - Heat a skillet with first portion of cooking oil over medium heat. Add onions and garlic (portions for lentil patties) and saute until vegetables are tender and fragrant, 4 to 5 minutes. In the bowl of a food processor, combine sauteed vegetables, mayonnaise, paprika, salt, pepper, flour, and lentils. Pulse a few times until mixture is coarse and just combined (you can also mix everything with a fork in a large bowl). If mixture is too soft to handle, add a bit more flour. Shape into 2" / 5 cm patties. (Can be done 1 day ahead)

  4. Dill (for cabbage and sauce) - Prep as directed.

  5. Make Sour Cream-Dill Sauce - In a small bowl, combine garlic (portion for sauce), dill (portion for sauce), sour cream, lemon juice, and mustard. Taste and season with some salt and pepper.

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  1. Place a deep saute pan or skillet with a lid over medium heat and add butter. When butter melts and begins to sizzle, add onions (portion for cabbage) and saute for 2 to 3 minutes to get them started cooking.

  2. Add cabbage to the pan with a big pinch of salt and stir to combine. Reduce heat to low and cover with a lid. Continue cooking until cabbage and onions are tender, 8 to 10 minutes. Stir in dill (portion for cabbage) and season to taste with some salt and pepper. Transfer cabbage and onions to a bowl and cover to keep warm.

  3. Wipe out the pan and place back over medium heat. Add second portion of cooking oil and then add lentil patties to heated oil.

  4. Cook lentil patties until golden brown and crisp on both sides, ~3-4 minutes per side. Remove to a paper towel-lined plate.

  5. If bulgur was made ahead, warm it in the microwave.

  6. If you’d like, warm the sauce briefly in the microwave just to take the chill off (20-30 seconds on 50% power should do it).

  7. Serve lentil patties with bulgur and cabbage on the side. Spoon sour cream-dill sauce over top of the lentil patties and cabbage. Enjoy!



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