I don’t mean to brag, but I kind of LOVE cabbage. Let’s be clear, though – this is a new love. Very new. Before I really only thought of cabbage as a veggie to use when making cabbage slaw to pair with fish tacos. I also braised it, but that just felt like a lot of work time-wise. But then my friend introduced me to roasting it and my life was forever changed. It’s so stupid easy and so freaking good. And now I stock my fridge with cabbage every single week so I can make roasted cabbage AND cabbage fritters. I know cabbage fritters don’t ooze sex appeal. It doesn’t even ooze modest appeal. Cabbage is that vegetable that doesn’t fully understand what it has to offer. And that’s because it will take on any flavor you add to it. You want it to tasty spicy? It agrees. You want it to be crunchy. It agrees. You want it to be soft and slightly charred? It is the vegetable that is here to make you happy. All this to say – cabbage needs a confidence boost because it needs to understand that it is versatile, it’s delicious, and it deserves a seat at everyone’s table.
And speaking of your table, I’ve decided to do a series that I consider enjoyable called ‘Eat Your Veggies’ and my whole intention, I feel, is quite clear. I want YOU to eat your veggies. It’s pretty easy to get in the same veggie rut week after week. We know our favorites, we know what’s easy to make in a hot minute and what the whole family won’t complain about, so we stick with those options. BUT that can totally lead to nutrient imbalance. It’s so important for us to get a plethora of different veggies in. So my new goal is to help you change up your veggie routine and get out of your rut! I have two series going on at the moment – ‘Eat Your Veggies’ and ‘Meals I Love.’ I’m hoping that both inspire you to cook simple, delicious food, and get you feeling more confident in the kitchen! Now go let cabbage be a butterfly! Let it flap it’s cabbagey wings and fly like it’s never flown before in your kitchen!
Eat Your Veggies Series – Cabbage Fritters
- Author: juli
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10-12 fritters
Ingredients
- 250g thinly sliced green cabbage (this is normally about 1/2 a green cabbage, depending on the size you get)
- 1 cup low fat cottage cheese*, blended in a blender until smooth
- 3 eggs
- 2 tablespoons gluten free flour
- a hefty pinch of salt
- 1 teaspoon garlic powder
- 3–4 tablespoons avocado oil
Instructions
- Add all ingredients (except for the avocado oil) in a bowl and mix to combined.
- Place a large nonstick pan over medium heat. Add the oil and let the oil get pretty hot. Use an ice cream scoop to scoop out 1/3-1/2 cup of the cabbage mixture and place in the oil, press down with a spatula to flatter slightly, and cook for 3-5 minutes per side, until the fritter becomes golden brown. Set aside to drain on a paper towel and then cook the remaining batches. I worked in 3 batches. Batter should make 12 fritters.
Notes
*If you want to stick with dairy free, simply remove the cottage cheese and add 2 more tablespoons of the flour. I like the cottage cheese for extra protein, but that’s just me!
Nutrition
- Serving Size: 1 fritter
- Calories: 41
- Fat: 1.6g
- Carbohydrates: 2.8
- Protein: 4.3
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