Young cabbage patties: A tasty twist on spring superfood
When young cabbage appears in stores and market stalls, most of us immediately think of classic cabbage soup or a light salad for dinner. But this vegetable can do so much more. Instead of traditional recipes, I opt for something surprisingly delicious — young cabbage patties, which can easily compete with classic ground meat patties. They are light, delicate, yet filling, and packed with spring flavors.
Although today, young cabbage is mainly associated with light, spring dishes, it was once a real treasure after winter. During times when access to fresh vegetables was limited, young cabbage was considered one of the first spring superfoods. It appeared on tables to replenish the deficiencies of vitamins and minerals after long, harsh months.
Recipe for young cabbage patties
Young cabbage patties are a true hit of spring cuisine. They are light, aromatic, and surprisingly filling, as well as simple to prepare. They are perfect as an alternative to classic ground meat patties — whether served hot or cold.
Ingredients:
- 1 small head of young cabbage
- 1 small carrot
- 2 eggs
- 1 onion
- 2 cloves of garlic
- ½ teaspoon of summer savory
- ⅓ teaspoon of thyme
- Salt and pepper to taste
- Bread crumbs for coating
- Butter for frying
Preparation:
- Finely chop the cabbage and blanch it with boiling water. Set aside to cool, then squeeze out the excess water thoroughly.
- Grate the carrot with a fine grater, chop the onion, and press the garlic through a garlic press.
- Combine all the vegetables in a large bowl. Add the eggs, summer savory, thyme, salt, and pepper.
- Mix thoroughly until you have a uniform mass, then form small patties.
- Coat them in bread crumbs, then fry in butter on both sides until golden brown.
Why is it worth reaching for young cabbage?
Young cabbage is a true gem of spring cuisine. It stands out not only because of its delicate taste and tenderness but also its abundance of nutrients. Compared to cabbage harvested in late summer or fall, young cabbage has a more subtle aroma, thinner leaves, and contains more water, making it easily digestible and perfect for quick cooking, stewing, or frying.
Additionally, it is an excellent source of vitamins, particularly vitamin C, which supports immunity, acts as an antioxidant, and helps with the absorption of iron. Young cabbage also provides vitamin K, which is important for bone health and proper blood clotting, as well as fiber, which aids in digestion and provides a feeling of fullness.
Importantly, this vegetable is very low in calories, making it ideal for those watching their figure. Thanks to its high water and fiber content, it works great in light dishes, such as young cabbage patties.
