Wonderful hearty Sunday dinner.
Blue cabbage is just great - it's so versatile and yet tastes very different despite the distinctive cabbage flavour.
As a child, I loved the combination of Franconian bratwursts, deliciously cooked blue cabbage with cranberries and mashed potatoes. Since I'm trying to redefine many dishes without animal products, this one also came under scrutiny.
The result is wonderfully hearty and juicy blue cabbage cakes, which of course work with roasted vegetable gravy and mashed potatoes, as well as a burger patty.
Here I present my combination with roast potatoes and vegan horseradish cream. I hope you like it as much as I do.
Ingredients for 12 fritters:
- 1 medium head of blue cabbage, finely grated (food processor) or finely chopped
- 2 white flour rolls from the previous day
- 1 medium onion, finely diced
- breadcrumbs
- 150-200 ml vegetable drink (I prefer oat milk), heated up
- 50 g vegan egg from Greenforce (vegan egg substitute from lupins is also possible, I only like the one from Greenforce), then use 3 eggs instead of the egg substitute
- 2 tsp marjoram
- salt & pepper to taste
- Frying oil
Ingredients for the fried potatoes:
- 1 kg waxy potatoes, cooked with skin from the previous day
- 300 gr onions, cut into rings
- frying oil
- Pepper & salt
Ingredients for the horseradish dip:
- Horseradish finely grated, or from the jar
- 250 gr vegan cream cheese alternative
- 100 gr vegan crème fraîche
- salt
- Dash of lemon juice
Serve with a fresh cucumber salad. Chives or spring onion rolls to garnish.
Prepare the fritters:
First, mix the grated blue cabbage in a bowl with 2 tsp salt and knead well (like a cabbage salad). Leave the cabbage to soak for 1h so that it can draw water.
In the meantime, cut the bread into cubes and put them in a large bowl with the onion cubes and the marjoram, as well as 1 tsp salt and a good amount of pepper. Pour the heated vegetable milk over it and mix everything well.
There should be enough liquid for the bread cubes to soak up.
Cover with a lid and leave to infuse for at least 30 minutes.
Now finish the mixture: to do this, squeeze the blue cabbage with your hands, but it should still retain some moisture. Mash the soaked bread with your fingers and add the cabbage. Add the chosen egg substitute and, depending on the moisture of the dough, breadcrumbs. Knead everything together well. Taste the mixture and season with a little salt and pepper if necessary. The dough should be easy to shape and should not look like it is about to fall apart. Now form 12 - 14 patties and put them aside until they are ready to fry.
Prepare the horseradish dip:
Mix all the ingredients in a bowl and season to taste.
Finish the dish:
Now cut the potatoes into cubes or slices. Heat the oil in a heavy pan and fry the potatoes well on all sides with the onions and 1 tsp salt.
At the same time, heat some oil in a coated pan and fry the red cabbage fritters on both sides until golden brown (total cooking time approx. 5-8 min, depending on thickness).
Then prepare the cucumber salad and arrange everything on a plate and sprinkle with some spring onions or chives.
Enjoy cooking and feasting!
xx Dipika
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