Wirsingfrikadellen (savoy cabbage patties)
Units
Temperature
Servings
Ingredients
Patties
- 500 g savoy cabbage, cored, roughly chopped rounded
- 100 g onion, finely chopped rounded
- 2 eggs rounded
- 100 g breadcrumbs rounded
- 60 g shredded cheese rounded
- 2 g grated nutmeg rounded
- 30 ml neutral oil, for frying rounded
- to taste fine salt rounded
Method
Method
- Bring a pot of salted water to a boil. Blanch the cabbage for 3 minutes, until just wilted. Drain and rinse under cold water, then squeeze thoroughly dry in a clean kitchen towel.
- Chop the squeezed cabbage finely by hand.
- Combine the chopped cabbage, onion, eggs, breadcrumbs, cheese, nutmeg and salt. Mix thoroughly.
- Shape into 8 patties. Chill for 20 minutes.
- Heat the oil in a pan over medium heat. Fry the patties for 4 minutes per side, until deeply browned and firm all the way through.
Notes
- Squeeze the blanched cabbage thoroughly dry. Cabbage holds a surprising amount of water; skipping this step leaves the mixture too wet to hold together in the pan.
- Chop the cabbage by hand rather than blending it. A food processor turns it to paste, losing the texture that distinguishes these patties from a dense vegetable mash.
- Chill the shaped patties before frying, so the egg and breadcrumbs have time to firm the mixture up before it meets the heat.
- Leftover patties reheat well in a hot, dry pan for a few minutes per side.
Ingredient substitutions
- Savoy cabbage can be swapped for regular white cabbage, blanched the same way.
- Any hard, well-flavoured cheese works.
- Serve with a simple mustard sauce or mashed potatoes.