I used to only eat cabbage when it was served to me or in the form of coleslaw, since a few years not anymore. Continue reading
I love cabbage because it is a versatile and strong vegetable, I love its taste and it’s always a healthy choice. As my boyfriend was having one of his reunions and the weather encouraged me to stay at home (we’ve already had the first snow on top of the mountains), I had a comfy evening in front of the fireplace munching away these croquettes. For this I didn’t use any covers because eating with my hands is something I absolutely love; don’t you? This croquette recipe which I have adapted comes from another of my mother’s cookbooks and it works as an appetizer and as a side dish maybe with some game meat).
What I learned about the cabbage:
The cabbage is said to have been cultivated between the thousands and the hundreds years BC. Through its long history it has had an unstable reputation. The ancient Greeks, Romans and Egyptians consumed it and attributed to the medicinal proprieties. Romans and Egyptians advised its consumption before and after going to a alcohol soaked event. In medieval times the poor made a large consumption of cabbage and later, between the 14th and 17th century, the vegetable underwent a period of low reputation (like many of the leafy veggies during that time). One important fact about cabbage is that it is not a delicate plant to grow nor to use so it would be a source of energy available the whole year round to different people in different geographical regions. Vikings and Chinese would store them for the cold winter months. To be stored the vegetable would either be dried (like the Vikings and Chinese) or pickled (like the Chinese and Turks). Source: vegparadise.com
Recipe for 4
Prep time: 10-15 min
Cook time: 8-10 min
400 g thinly sliced red cabbage
1 tbsp butter
500 g cold boiled potatoes (ideally from the day before)
¼ tsp grated nutmeg
Salt and pepper
1 pot sour cream
1 small bunch of chives
Butter to brown the croquettes
Heat the butter in a pan and add the cabbage with some salt and pepper. Cook until almost soft (about 8-10 min). Set aside and leave to cool.
Remove the skin of the potatoes. In a bowl grate the potatoes.
In another bowl put the eggs with some salt, pepper and nutmeg. Mix and add to the potatoes. Mix again to incorporate the egg. Add the cooled cabbage and stir in order to get an even preparation.
In a pan heat some butter. With a tablespoon slide the preparation into the pan and slightly flatten them. On a low heat brown the croquettes on both sides for a few minutes (alternatively you can cook the croquettes in the oven at 200°C for about 20 minutes).
Serve the croquettes warm as a side dish or as a finger food with the dip. For the dip finely chop the chives and add them to the sour cream.