Cabbage Pate

by Editorial Staff

The unusual taste of cabbage pate with apples and eggs will surprise your family and friends. This cold appetizer is perfect for home meals and picnics in nature.

Summary

Cook Time	40 mins
Total Time	40 mins
Course	Side Dish

Ingredients

Instructions

Prepare products for cabbage pate.
Cut the cabbage into large slices.
Boil cabbage until soft. Cooking time depends on the type of cabbage, it took me 15 minutes from the moment of boiling.
Chill boiled cabbage in cold water.
In small portions, it is good to squeeze the cabbage with your hands from moisture.
Peel the apple and remove the seeds. Hard boil the egg (7-8 minutes from the moment of boiling). Cut the apple, onion and egg into pieces.
Cut the crust off the loaf and lightly moisten the bread slices with water.
Place all ingredients in a blender bowl.
Grind to a state of pate. You can use a meat grinder instead of a blender.
Salt and pepper the cabbage pate with apple, onion and egg. Add citric acid. Let stand for 10-15 minutes and then taste again. There may be a lack of salt and acid. The appetizer should be spicy and sour.
Season the cabbage pate with olive oil. Decorate the appetizer with herbs and serve.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.