Crispy Amish Cabbage Cakes Recipe Is a Delicious Side Dish or Appetizer by 30Seconds Food
Love cabbage but stuck in a rut on how to cook it? Learn from the Amish! This easy Amish cabbage and spinach cakes recipe makes a fun appetizer or side dish with dinner.
A mixture of thinly sliced cabbage, chopped spinach, onion, yogurt, milk, eggs, flour, baking powder, baking soda and garlic powder create the batter for these pan-fried cabbage cakes. The mixture is formed into patties and quickly fried in butter until they're golden and crispy.
Serve these fried cabbage patties with yogurt, ranch dressing or sour cream for dipping. Don't like spinach? Leave it out! If you're serving this Amish recipe as a side dish, it goes well with chicken, pork, beef or lamb. Store the leftovers cabbage and spinach patties in an airtight container in the refrigerator for up for four days.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1/2 a small head cabbage, cored and sliced thin
- 1/3 cup frozen chopped spinach, thawed and squeezed dry
- 1 onion, thinly sliced
- 1 1/3 cups Greek yogurt
- 2/3 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 - 1 teaspoon garlic powder
- 1 tablespoon butter
Here's how to make it:
- Heat the olive oil in a skillet and cook the cabbage and onion until soft, about 8 minutes. Add the spinach and cook about 2 minutes more. Season with salt and pepper. Set aside to cool.
- In a bowl, combine the yogurt, milk, oil and eggs. In another bowl, combine the flour, baking powder, baking soda and garlic powder. Add the wet ingredients to the dry ingredients. Stir to combine. Fold in the cabbage mixture.
- Melt the butter in a skillet. Pour the batter in like making pancakes and cook until bubbles start to appear, then flip and cook until cooked through, about 2 to 3 minutes.
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