Calling all cabbage lovers! This is a must try recipe if you love cabbage. I adore cabbage, just not the boiled variety. Fry it up instead, and I will eat it until the cows come home. I have to stop when I’m so full my tummy aches…LOL! WARNING: these crispy little fritters are so addictive!
Cabbage is an inexpensive, under appreciated, often overlooked vegetable. It’s low in calories and packed with nutrients. A head of cabbage like this one can easily feed an entire family for just pennies per serving.
Cabbage is rich in vitamins, minerals and antioxidants. Just one cup contains so many nutrients needed by the body to perform important bodily processes, including energy metabolism and the normal functioning of the nervous system. It’s high in fiber and loaded with antioxidants; Vitamin C, Vitamin K, Vitamin B6, Folate, Manganese, Calcium, Potassium and Magnesium.
It’s been shown to help fight inflammation and improve digestion. It’s a heart healthy food that may help lower blood pressure and cholesterol. Do you need any more reasons to make room on your plate for this amazing vegetable? And best of all…it’s delicious in this recipe!
My love of cabbage doesn’t include the boiled variety that is traditionally served with corned beef though. In my humble opinion, boiling it cooks out all the nutrients and it’s wonderful flavor resulting in a rubbery, bland, unappetizing disappointment. It’s absolutely FABULOUS in this Bavarian Braised Cabbage recipe. I also love to serve it with noodles and sausage in this old family favorite recipe handed down from my mom and dad for Hungarian Cabbage & Noodles with Sausage. It’s also delicious when made into a Creamy Buttermilk Coleslaw. But when you fry it? Oh my goodness…cabbage nirvana!
Start by cutting a head of cabbage in half, and then into quarters. Remove the hard core and slice it as thinly as you can with a sharp knife.
Transfer sliced cabbage to a large bowl.
Add diced onion, sliced green onion, chopped cilantro, ½ cup flour, corn starch, cumin, pepper, chili powder, minced green chilis, chicken bouillon, and salt.
Mix together until well combined. Cover and let the mixture sit for 10 minutes.
Sprinkle another ½ cup flour on top of the cabbage mixture and add the baking soda.
Add water, a few tablespoons at a time, and stir to combine. Add just enough water to make a thick batter. Batter should not be thin and runny, it should on the thicker side, it should be more paste like in consistency.
Heat about a 1 inch of oil in a large skillet over medium heat.
When oil is hot, drop cabbage by rounded tablespoons into the hot oil.
Fry the fritters until they are a deep golden brown.
TIP: We enjoy thinner fritters, fried until a deep, dark golden brown. They are crispier than the thicker fritters. The thicker fritters hold together a bit better as you cook them up but they have a softer, not as crispy consistency.
Flip them over half way through frying to ensure they are evenly browned on both sides.
TIP: When you drop the cabbage in the oil, leave it alone and let it fry for a couple minutes before touching it. The thinner fritters will come apart if you don’t let them brown up on the first side.
Once fritters are a deep gold brown, remove them from the oil and drain them on a paper towel lined platter.
Delicious served with with ketchup or Ranch dressing for dipping.
A huge thank you to Neelo’s Kitchen for inspiring me to try this tasty recipe. It takes a while to fry them up because you need to do it in batches, but it is totally worth the effort. These were DELICIOUS!!! Everyone stood at the stove, plates in hand waiting for the next batch to finish frying up.
Crispy Cabbage Fritters
Ingredients
- ½ head green cabbage, core removed and finely sliced
- 1 large onion, chopped
- 3 stalks green onion, sliced
- 4 tbsp fresh cilantro, chopped
- ½ cup flour
- 3 tbsp corn starch
- 1 tsp cumin
- ½ tsp pepper
- 1 tsp chili powder
- 2 small green chilis, finely minced
- 1 tsp chicken bouillon
- 1 tsp salt
- ½ cup flour
- 1 tsp baking soda
- 4-6 tbsp water
- vegetable oil, for frying
Instructions
- In a large bowl stir together cabbage, onion, green onion, cilantro, ½ cup flour, corn starch, cumin, pepper, chili powder, minced green chilis, chicken bouillon, and salt. Mix together until well combined.
- Cover and let mixture set for 10 minutes.
- Sprinkle another ½ cup flour on top of the cabbage mixture and add the baking soda.
- Add water a few tablespoons at a time and stir to combine. Add just enough water to make a thick batter. Batter should not be thin and runny, it should be more paste like in consistency.
- Heat about a ½ inch of oil in a large skillet over medium heat.
- When oil is hot, drop cabbage by rounded tablespoons into the hot oil and fry them until golden brown.
- Flip them over half way through frying to ensure they are evenly browned on both sides.
- Remove from oil and drain on a paper towel lined platter.
- Serve with your favorite dipping sauces.
Did You Make This?
Snap a pic and hashtag it #naturewayblog — I love to see your creations! Don’t forget to comment and leave a review, or tag me on Instagram, Facebook, and Twitter!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial for you, my readers. And don’t forget to subscribe so you never miss out on all the latest that’s happening here at Nature Way. Thank you!
For God so loved the world he gave his only begotten son, that whoever believes in him shall not perish, but have eternal life.
John 3:16