Thinly slice the cabbage, place it in a bowl, and squeeze it / massage it with your hand to break it up and soften it a bit.
1 lb cabbage
In a large bowl, combine all the dry ingredients and mix well.
1.5 cups all purpose flour
In a medium bowl, combine all the wet ingredients and whisk together, breaking up the eggs.
1 scallion, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons Italian seasoning, 2 teaspoons baking powder, 1 teaspoon salt, ½ teaspoon pepper, Optional: ½ teaspoon red pepper flakes
Add the wet ingredients to the dry ingredients and whisk together, until mostly combined.
1 cup milk, 4 eggs, 2 tablespoons olive oil
Add the sliced cabbage and stir together, until all the cabbage has been mixed into the batter. You might need to use a fork if your whisk is too bendy to stir the cabbage+batter together.
Heat a tablespoon of olive oil in a large non-stick skillet. Add about ¼ cup of the cabbage batter to the hot oil and turn the heat down to medium-low. Cook for 4-5 minutes, or until golden brown. Use a silicone spatula to carefully flip the fritters and cook on the other side for 3-4 minutes, or until golden brown. Remove the fritters to a plate to cool, add a bit of olive oil and cook the remaining fritters.
Make the garlicky dip - or see notes for other serving suggestions
Combine all the dip ingredients in a small bowl and mix well. Serve with warm cabbage fritters.
½ cup sour cream, 1 tablespoon lemon juice or lime juice, ½ teaspoon garlic powder, ¼ teaspoon salt and pepper, 1 tablespoon lemon juice or lime juice
Notes
Note #1: This recipe needs 4 cups of thinly sliced cabbage, which is 1 lb of cabbage. This is about ½ of a small head of cabbage. You can also use a 14 oz package of coleslaw mix.
Note #2: You can use diced scallion or about 2 tablespoons of your favorite fresh herbs. I often mix diced scallion and parsley leaves.
Note #3: A mix of dried herbs works well - I like to mix dried oregano + parsley + basil. I like using both fresh and dried herbs for this recipe for the best flavors.
Note #4: Full fat sour cream makes the best garlicky dip, but you can use plain fat-free Greek yogurt or plain yogurt if you want to reduce the calories and fat.