We’ve got cabbage in the house today! Cabbage is one of those vegetables that doesn’t get enough credit as it so easily gets looked over. Call me guilty cause I definitely underrated it for years. I mean, when I’m hanging out in the produce area at Kroger, I never think, “Oh yeah I have to have some of that cabbage”. I would simply glance over the bin & keep on pushing my cart to the broccoli. Growing up, if my mom made cabbage, it was typically boiled with potatoes. Every St. Patricks Day it was tradition that she would make corned beef, cabbage, & potatoes. It was delicious, don’t get me wrong, but I hadn’t given cabbage much of a chance outside of this holiday dish. So when I see cabbage, the next word that immediately pops to my mind is: potatoes. It’s gotten a bad rap over the years through association of diet fads (recall the 1980s cabbage soup diet??), but it’s time for cabbage to take a turn around the corner.
Recently, I have found a new love for this vegetable with my eyes being opened to just how versatile this vege can be while being packed with vitamins & minerals. As a cruciferous vege, cabbage fits right in with the other power greens like spinach, kale, & brocoli. Don’t let the light green color fool you because it is rich in fiber, potassium, vitamin K, while also keeping inflammation in check. There’s no reason why this super vege shouldn’t be added onto you next grocery list.
Cabbage Hack: Buy a bag of coleslaw mix to save time & avoid the hassle of chopping a whole cabbage.
One thing that would always detour me from buying cabbage was the fact I knew I’d have to face chopping away at this massive, dense, leafy green ball. No fun. Sooo I found this magical hack to avoid the chore of butchering a cabbage: Buy a bag of coleslaw mix, which is literally just cabbage, to save time & avoid the hassle of chopping a whole cabbage. No need to fight the cabbage ball with pre-shredded cabbage ready to be transformed into something delicious. Another perk, the bag lasts
longer than a whole cabbage. Especially with most of the chopping being done for me, I realized how easy it was to cook some up to have on hand making it easy to throw into meals whether it is pasta dishes, meatballs, or even with eggs in the morning. Expanding my horizons & knowing how jam packed with nutrition a small amount of cooked cabbage can have led me to these cabbage & squash fritters. Simple, nutrient packed, & a perfect accompaniment to any meal or to munch on as a snack.
- Cabbage: As already mentioned, buy the coleslaw mix (aka pre-shredded cabbage). The first time I tried these I didn’t do the extra step of squeezing & drying the cabbage after it was sauted. For crispy fritters, take the extra step cause it will be worth it.
- Squash: I typically use zucchini but I’ve also used yellow squash many times. If desired, you could easily through some shredded carrot in as well.
- Oil: I prefer to use canola oil to lightly coat the bottom of the skillet when browning because it has a higher heat tolerance than other oils. However, you can use a different oil or go all out & deep fry these babies.
- Spices: Typically I keep it simple with garlic, salt & pepper but sometimes my hands just start grabbing spices. They are wonderful with a pinch of red pepper flakes, some herbs, or smoked paprika.
Squash & Cabbage Fritters
- 4 cups cabbage (chopped)
- 2 small zucchini
- 6 green onion
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- salt to taste
- 3 tablespoons flour
- 1 egg
- canola oil
- Preheat oven to 450F. Set up a sheet pan with a baking rack on top.
- Thinly slice green onion then sauté over medium heat until tender. About 3 min.
- Add chopped cabbage to green onion & continue cooking until cabbage is tender stirring every few minutes. About 15 min. The cabbage will reduce by about half the size.
- Transfer cabbage & onion to bowl to let cool. While waiting for cabbage to cool slightly, grate zucchini on a course grater.
- Squeeze excess moisture from zucchini & place on dry paper towel. Firmly press zucchini with another dry paper towel to absorb moisture. Repeat process with cooked cabbage.
- Once patted dry, combine cabbage & onion with the grated zucchini in a large bowl. Sprinkle with flour, salt, pepper, & garlic powder. Stir to combine.
- In the center of the cabbage mixture, crack egg & stir until well combined.
- Drizzle enough canola oil to lightly coat a hot skillet & drop cabbage mix by 2 tablespoons in pan. Firmly press to flatten & brown. Flip after a couple minutes & brown the other side. Transfer to prepared sheet.
- Bake for 10 minutes, flip, & continue baking for 10 more minutes until crispy.
- Serve hot & chow!