Spicy Savoy Cabbage Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 small Head savoy cabbage
- Salt water
- 2 egg (s)
- 1 roll, stale
- Water, cold, for soaking
- 6 tablespoon, leveled flour
- 3 tablespoon breadcrumbs
- salt and pepper
- Cayenne pepper
- nutmeg
- clarified butter (butterfat)
Print Recipe
Pin Recipe Instructions
- Remove the green, hard leaves from the savoy cabbage. Bring a large saucepan of salted water to a boil. Remove the remaining savoy cabbage leaves from the stalk and cut out the skeleton.
- Put the savoy cabbage in the boiling salted water and simmer for 5 minutes. Pour into a colander and let the cooking water drain well. Let cool down, squeeze out and cut into small pieces or strips.
- Soak the bread roll in water when it is soaked and squeeze it out well. In the meantime, beat the eggs, spices and flour until frothy. Season to taste with cayenne pepper, nutmeg, salt and pepper.
- Let the dough rest for 15 minutes, add the savoy cabbage, the roll and the breadcrumbs and mix well. Shape the dough into a cake.
- Bake the cakes in a non-stick pan with a little butter fat until golden brown.
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