Cabbage Cakes



Allergens: Gluten Free, Nut Free, and Strawberry Free

Category: Entree

Preheat: Medium High

Prep Time: 10 min

Cook Time: 15 min

Source: Kain Noypi on Youtube


1 head of cabbage
processed into Cole slaw form
1 liter water boiling
Salt to taste

2 small onions diced
5 cloves garlic minced
2 eggs
1 tsp dried thyme
2 tsp salt
1/2 tsp pepper
Optional 1/4 tsp cayenne pepper
75 g flour. Gluten free or regular

Dipping sauce:
125 ml yogurt or coconut cream
2 cloves minced garlic
1/2 Tbsp lemon juice
2 Tbsp minced fresh coriander


Cut cabbage in two, core out of cabbage and remove outer leaves then slice into slabs. Use processor to slice into Cole slaw form.

In large pot on stovetop add 1 liter water, salt and cover and boil for 10 minutes. Drain and set aside.

Sauté 2 small onions in oil in fry pan and add 5 cloves of garlic. Cook till translucent.

To cooked cabbage add 2 eggs. 1 tsp thyme. 2 tsp salt. 1/2 tsp pepper. Sautéed onions and garlic.75 g gluten free flour (or flour). Mix well.

Hand pat into cakes and brown in oil in fry pan over medium high heat. Brown on both sides. Careful flipping with two spatulas to keep intact. Add oil as needed.

Drain on paper towels.

Dipping Sauce:
Mix all.
125 ml yogurt.
2 cloves minced garlic.
1/2 Tbsp lemon juice
2 Tbsp Fresh coriander minced

Serve in small container on side.


Time Saving Tips:
Use prepackaged Cole Slaw Mix.

To make gluten free:
Use the gluten free flour of your choice.

To make dairy free:
Use coconut milk or cream instead of yogurt.
(The kind that comes in a can not a carton)

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