Cabbage Cakes
Crispy, savory, and delightfully simple to make, these Cabbage Cakes are the perfect way to elevate humble vegetables into a crowd-pleasing snack, appetizer, or light meal. Made with shredded green cabbage, grated carrots, and a touch of aromatic scallions, these golden patties are bound together with eggs and a handful of flour, creating a wonderfully tender interior with a crunchy exterior. Seasoned with garlic powder, salt, and black pepper, each bite bursts with subtle flavor. Quick to prepare in just 35 minutes, these cabbage cakes are pan-fried to perfection, making them a healthier alternative to deep-fried treats. They’re a fabulous vegetarian option and pair beautifully with sour cream or your favorite dipping sauce. Whether you’re serving them at a casual dinner or bringing them to your next potluck, these versatile cabbage cakes are guaranteed to impress! Perfect for fans of easy vegetable recipes that don’t skimp on flavor.
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Recipe Information
Ingredients
- 400 grams green cabbage
- 1 medium-sized carrot
- 2 stalks scallions
- 2 large eggs
- 80 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 3 tablespoons vegetable oil
Instructions
1. Prepare the cabbage by removing the outer leaves, washing it, and dicing it into small, thin pieces. Place the cabbage into a large mixing bowl.
2. Peel and grate the carrot, then add it to the bowl with the cabbage.
3. Finely chop the scallions and mix them into the cabbage and carrots.
4. In a separate small bowl, crack the eggs and whisk them lightly.
5. Add the whisked eggs, all-purpose flour, salt, black pepper, and garlic powder to the large mixing bowl with the vegetables. Stir everything together until well combined and the mixture holds together.
6. Heat a large non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
7. Using your hands or a spoon, scoop a portion of the cabbage mixture (about 2-3 tablespoons) and flatten it into a small patty shape. Place it into the skillet. Repeat, leaving space between each patty in the pan.
8. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning. Add more oil as needed for subsequent batches.
9. Remove the cooked cabbage cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
10. Serve the cabbage cakes warm with your choice of dipping sauce or a dollop of sour cream.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 551 mg | 24% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
