The Unexpected Delight of Cabbage Transformation
Some recipes are born from culinary creativity, and this Cabbage Cake is a perfect example of turning humble ingredients into something extraordinary. Imagine transforming a simple head of cabbage into a golden, crispy, savory cake that’s both comforting and surprising. This recipe is a testament to the magic that happens when unexpected ingredients come together, creating a dish that’s sure to intrigue and delight your taste buds.
Ingredients: Your Culinary Canvas
For the Cabbage Cake
- Cabbage: 1 medium head (about 1-1.2 kg / 2.2-2.6 lbs)
- Eggs: 2 large (about 100 g)
- Onion: 1 medium (about 150 g / 5.3 oz)
- Milk: 500 ml (17 fl oz / 2 cups)
- All-Purpose Flour: 200 g (7 oz / 11 tablespoons)
- Bread Kvass: 200 ml (7 fl oz) – optional
- Cream (20% fat): 150 ml (5 fl oz)
- Salt: To taste (5-10 g)
- Black Pepper: To taste (2-3 g)
- Butter: 2-3 tablespoons (30-45 g)
- Olive Oil: 2-3 tablespoons (30-45 ml)
Step-by-Step Cooking Instructions
- Prepare the Cabbage
- Remove outer leaves of the cabbage
- Slice cabbage into thin strips
- Chop onion finely
- Sauté the Base
- Heat olive oil in a large skillet
- Sauté chopped onions until translucent
- Add cabbage and cook until softened
- Season with salt and black pepper
- Set aside to cool slightly
- Create the Batter
- In a large mixing bowl, beat eggs
- Add milk and cream
- Whisk in flour gradually to prevent lumps
- If using, add bread kvass for extra flavor
- Mix until smooth
- Combine and Prepare
- Fold sautéed cabbage into the batter
- Grease a baking dish with butter
- Pour the mixture into the dish
- Bake to Perfection
- Preheat oven to 375°F (190°C)
- Bake for 40-45 minutes
- Look for a golden-brown top and set center
- A knife inserted should come out clean
- Serve and Enjoy
- Let cool for 10 minutes
- Cut into wedges
- Serve warm
Nutritional Information
- Servings: 4-6
- Calories per Serving: Approximately 250-300
- Preparation Time: 20 minutes
- Cooking Time: 40-45 minutes
- Total Time: 60-65 minutes
Nutritional Breakdown (Approximate)
- Protein: 10-12g
- Carbohydrates: 25-30g
- Fat: 15-18g
- Fiber: 3-4g
Pro Tips for Perfect Cabbage Cake
- Cabbage Tip: Use fresh, crisp cabbage for best texture
- Batter Hack: Whisk thoroughly to avoid flour lumps
- Flavor Boost: Caramelize onions for deeper taste
- Kvass Alternative: Can substitute with beer or extra milk
Delicious Variations and Substitutions
- Protein Add-Ins:
- Add crumbled bacon or ham
- Mix in cooked ground meat
- Sprinkle with cheese before baking
- Herb and Spice Variations:
- Add fresh dill or parsley
- Sprinkle with caraway seeds
- Include garlic powder or paprika
- Dietary Modifications:
- Use gluten-free flour
- Substitute milk with plant-based alternatives
- Make it vegan with egg replacer
Frequently Asked Questions
Q1: What is bread kvass? A: A fermented bread drink common in Eastern Europe. Can be omitted if unavailable.
Q2: Can I make this ahead of time? A: Yes! Prepare and refrigerate before baking.
Q3: How do I store leftovers? A: Refrigerate in an airtight container for 2-3 days.
Q4: Can I freeze this cabbage cake? A: Yes, freeze for up to 1 month. Reheat in oven.
Q5: What can I serve with this? A: Great with sour cream, fresh salad, or as a side dish.
Storage and Make-Ahead Tips
- Refrigeration: Store covered for 2-3 days
- Freezing: Freeze in slices for easy reheating
- Reheating: Warm in oven at 350°F (175°C)
- Prep Ahead: Chop vegetables in advance
This Cabbage Cake is more than just a recipe—it’s a culinary adventure that transforms simple ingredients into a surprisingly delicious and comforting dish!