Cabbage, seasoned minced meat, smoked pork belly, and a bread roll soaked in milk come together to create juicy patties with a golden crispy coating. We can serve them for dinner with creamy mashed potatoes, fresh salad, or your favorite sauce.
Preparation is not complicated; the key is to squeeze the blanched cabbage well so the mixture doesn’t end up too runny. You can easily adjust the consistency with breadcrumbs, and before frying, shape the patties and coat them in flour, egg, and breadcrumbs.
What You Will Need
For the cabbage patties:
- cabbage,
- a bit of minced meat,
- marjoram to taste,
- garlic to taste,
- pepper to taste,
- salt to taste,
- eggs,
- bread roll soaked in milk,
- breadcrumbs,
- smoked pork belly, finely chopped.
For the coating:
- flour,
- eggs,
- breadcrumbs.
The original recipe does not specify exact amounts, so adjust the quantities according to the number of servings and the desired consistency of the mixture.
Step-by-Step Preparation:
1. Blanching the cabbage: Place the cabbage in boiling water and blanch for about 7 minutes. This will soften it and help it combine better with the other ingredients.
2. Cooling and squeezing: Let the blanched cabbage cool. Then squeeze out any excess water thoroughly so the patty mixture isn’t watery and can be shaped easily.
3. Seasoning the meat: Season the minced meat with marjoram, garlic, pepper, and salt. Use only a little meat, as cabbage remains the main ingredient in these patties.
4. Preparing the mixture: Add the seasoned minced meat, eggs, bread roll soaked in milk, and breadcrumbs to the cabbage. Mix everything thoroughly so all the ingredients are well combined.
5. Adding the smoked pork belly: Finely chop the smoked pork belly and work it into the prepared mixture. Add more breadcrumbs as needed so the mixture holds together and isn’t too loose.
6. Shaping the patties: Shape the mixture into individual patties. Press the mixture gently as you work so the patties don’t fall apart during coating and frying.
7. Coating: Coat each patty first in flour, then in beaten egg, and finally in breadcrumbs. Make sure the coating covers all sides evenly.
8. Frying: Fry the coated patties in a pan on both sides until they turn golden brown. Turn them carefully so the coating stays intact.
9. Serving: Serve the finished cabbage patties hot. You can pair them with mashed potatoes, fresh salad, or a sauce of your choice.
Why Squeeze the Cabbage Thoroughly
After blanching, cabbage holds a lot of water, which could make the mixture too runny. Squeezing it well makes shaping easier and helps the patties keep their shape during coating and frying.
If the mixture is still too soft, gradually add more breadcrumbs. Adjust the amount as needed, since the original recipe doesn’t specify an exact quantity.
How to Prepare the Coating Properly
Coat the patties in the correct order: first in flour, then in beaten egg, and finally in breadcrumbs. The flour helps the egg stick, and the final layer of breadcrumbs creates a golden crust when frying.
Serving Tip
Cabbage patties go perfectly with mashed potatoes, which nicely complement their rich flavor. For a lighter side, serve them with a fresh salad or add your favorite sauce.
