Cabbage and Beef Rissoles with Sour Cream and Chives

Melt 3 tablespoons butter in a large skillet over medium heat. Add the finely diced onion and cook slowly, stirring with a wooden spoon, until soft and golden, about 8 minutes.

Add the minced garlic and cook for another minute until fragrant.

Shred the cabbage finely and add it to the skillet. Stir well to combine with the onions. Cover and let the cabbage steam and soften for 10 minutes, stirring occasionally.

Add the ground beef, breaking it apart with your spoon. Cook until the beef is browned and the cabbage is tender, about 8 minutes more. Season with salt and black pepper. Let the mixture cool slightly.

Sprinkle the flour over the cooled beef and cabbage mixture. Add the egg and mix everything together well until you have a cohesive filling that holds together.

Divide the mixture into 8 equal portions. Shape each into a flat patty about 1/2 inch thick.

Melt the remaining 2 tablespoons butter in a wide skillet over medium heat. Fry the rissoles in batches until golden brown on each side, about 4 minutes per side. They should be crispy on the outside and heated through.

While the rissoles cook, snip the chives finely with scissors. Mix them into the sour cream along with a pinch of salt.

Transfer the hot rissoles to a serving platter. Spoon a generous dollop of the sour cream and chive mixture over each one, or serve the sauce in a small bowl on the side.