German Cabbage Muffins
Discover the savory charm of German Cabbage Muffins—perfectly golden, flavorful bites that are a delightful twist on traditional baked goods. Packed with tender sautéed green cabbage, aromatic caraway seeds, and nutty Gruyere cheese, these muffins strike the perfect balance between hearty and indulgent. The recipe combines pantry staples like flour, eggs, and milk with a touch of European flair, making it a unique addition to any brunch spread, snack platter, or dinner table. Ready in under an hour, these muffins are an easy yet impressive option for entertaining or meal prep. Serve them warm for a comforting treat or at room temperature as a versatile side dish. Perfect for cabbage lovers and curious foodies alike, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 cups (shredded) Green cabbage
- 1 medium (diced) Onion
- 2 tablespoons Olive oil
- 1 teaspoon Caraway seeds
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 1 cup Whole milk
- 4 tablespoons (melted) Unsalted butter
- 1 cup Shredded Gruyere cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with muffin liners.
In a medium skillet, heat the olive oil over medium heat. Sauté the diced onion for 3-4 minutes until softened.
Add the shredded cabbage and caraway seeds to the skillet. Cook for 5-7 minutes until the cabbage is tender and lightly browned. Remove from heat and let cool slightly.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
In a separate bowl, beat the eggs and combine them with the milk and melted butter.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Fold in the sautéed cabbage mixture and the shredded Gruyere cheese until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature as a savory snack or side dish.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 4961 mg | 216% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 23.9 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1566 mg | 120% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1319 mg | 28% | |
*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.
