Believe it or not, these vegetarian savoy cabbage patties taste almost like meatballs. A hearty meatless dish that should be eaten especially with mashed potatoes. It's done fairly quickly and is extremely healthy. Like white and red cabbage, savoy cabbage belongs to the cabbage types. It is rich in vitamins and minerals and gets us well through the winter.
1 savoy cabbage
About 1 litre water
safflower oil
1 medium-sized onion, chopped
Nutmeg, salt and pepper
3-5 tablespoons of oatmeal
3 eggs
1. First remove the very thick leaf veins from the savoy cabbage and cut the leaves into strips. Then wash the leaf strips thoroughly several times if necessary.
2. Now cook the cabbage strips in salted water until they are soft but not overcooked. I like it best when they still have a bit of bite.
3. Now pass the cabbage leaves through a sieve and let them drain.
4. Meanwhile, sauté a medium-sized, chopped onion in a little oil and add to the savoy cabbage along with nutmeg, salt and pepper.
5. Add the oatmeal and eggs last.
6. Let the mixture swell for a quarter of an hour and form patties.
7. Fry the patties brown on both sides in a pan with safflower oil. Serve with mashed potatoes.
Tip: If the mixture does not hold together well enough, depending on the size of the cabbage, add some oat flakes and, if necessary, another egg.
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