Cabbage Cakes Recipe

Cabbage: Finely shredded to provide the main texture and flavor of the cakes.

All-purpose flour: Acts as a binding agent to hold the cakes together.

Eggs: Provide moisture and help bind the ingredients.

Salt: Enhances the overall flavor of the cakes.

Black pepper: Adds a touch of spice and depth to the flavor.

Olive oil: Used for frying the cakes to a golden brown crisp.

When preparing the cabbage for this recipe, make sure to finely shred it to ensure even cooking and a smoother texture in the cakes. Using a mandoline or a sharp knife can help achieve consistent, thin shreds. Additionally, after shredding, lightly salt the cabbage and let it sit for about 10 minutes. This will draw out excess moisture, which you can then squeeze out using a clean kitchen towel. This step helps prevent the cakes from becoming too soggy during frying.

• cabbage - Substitute with kale: Kale has a similar texture and can be finely shredded to mimic the consistency of cabbage.

• cabbage - Substitute with brussels sprouts: Brussels sprouts offer a similar flavor profile and can be finely shredded to match the texture of cabbage.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a similar binding property and adds a slightly nutty flavor.

• all-purpose flour - Substitute with gluten-free flour: For those with gluten intolerance, gluten-free flour can be used to achieve a similar texture.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used as a vegan alternative to bind the ingredients.

• eggs - Substitute with chia eggs: Chia eggs (1 tablespoon chia seeds mixed with 3 tablespoon water per egg) also work as a vegan binding agent.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami taste.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different color and aroma.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile but can be used in smaller amounts.

• olive oil - Substitute with canola oil: Canola oil has a similar frying property and a neutral flavor.

• olive oil - Substitute with coconut oil: Coconut oil can be used for frying and adds a subtle coconut flavor.

• Allow the cabbage cakes to cool completely before storing. This prevents condensation, which can make the cakes soggy.

• Place the cooled cabbage cakes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator. The cabbage cakes will stay fresh for up to 3-4 days.

• For longer storage, freeze the cabbage cakes. Arrange them in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours.

• Once frozen, transfer the cabbage cakes to a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to enjoy, reheat the cabbage cakes directly from frozen. Preheat your oven to 375°F (190°C), place the cakes on a baking sheet, and bake for 10-15 minutes, or until heated through and crispy.

• Alternatively, reheat in a skillet over medium heat with a bit of olive oil until warmed and crispy, about 3-4 minutes per side.

• Preheat your oven to 350°F (175°C). Place the cabbage cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the cabbage cakes in the skillet and cook for 2-3 minutes on each side until they are warmed through and have a nice, crispy exterior.

• Use a microwave-safe plate and arrange the cabbage cakes in a single layer. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a quick and efficient method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the cabbage cakes in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the cabbage cakes on the toaster oven tray and heat for 10-12 minutes, flipping once, until they are thoroughly warmed and crispy on the outside.

• Mixing bowl: A large bowl used to combine the shredded cabbage, flour, eggs, salt, and black pepper.

• Frying pan: A flat-bottomed pan used to cook the cabbage cakes over medium heat.

• Measuring cups: Used to measure the precise amount of cabbage and flour needed for the recipe.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Spatula: A tool used to flatten the cabbage mixture in the frying pan and to flip the cakes.

• Paper towels: Used to drain the excess oil from the cooked cabbage cakes.

• Scoop: Used to portion out about ¼ cup of the cabbage mixture for each cake.

Pre-shred the cabbage: Shred the cabbage in advance and store it in an airtight container in the fridge.

Use a food processor: Quickly mix the ingredients using a food processor to save time on manual mixing.

Preheat the pan: Ensure the frying pan is preheated before you start cooking to reduce cooking time.

Batch cooking: Cook multiple cabbage cakes at once if your pan is large enough to save time.

Measure ingredients ahead: Measure and set aside all ingredients before starting to streamline the process.