Spring's superfood: Young cabbage steals the culinary spotlight
When young cabbage appears in stores and market stalls, most of us immediately think of classic cabbage soup or a light salad for dinner. But this vegetable can do much more. Instead of traditional options, I reach for something surprisingly delicious — young cabbage patties, which can easily compete with classic ground beef patties. They are light, delicate, yet filling, and full of spring flavours.
Although today young cabbage is mainly associated with light, spring dishes, it was once a real treasure after winter. In times when access to fresh vegetables was limited, young cabbage was considered one of the first spring superfoods. It appeared on tables to replenish the deficiencies of vitamins and minerals after long, harsh months.
Recipe for young cabbage patties
Young cabbage patties are a true hit in spring cuisine. They are light, aromatic, and surprisingly filling, and also simple to prepare. They are perfect as an alternative to classic ground beef patties — both hot and cold.
Ingredients:
- 1 small head of young cabbage,
- 1 small carrot,
- 2 eggs,
- 1 onion,
- 2 cloves of garlic,
- ½ teaspoon of summer savoury,
- ⅓ teaspoon of thyme,
- Salt and pepper to taste,
- Breadcrumbs for coating,
- Butter for frying.
Preparation:
- Finely chop the cabbage and scald it with boiling water. Set aside to cool and squeeze out excess water thoroughly.
- Grate the carrot on a fine grater, chop the onion, and press the garlic through a press.
- Combine all the vegetables in a large bowl, add eggs, summer savoury, thyme, salt, and pepper.
- Mix thoroughly into a uniform mass and form small patties.
- Coat them in breadcrumbs, then fry in butter on both sides until golden brown.
Why is it worthwhile to choose young cabbage?
Young cabbage is a true gem of spring cuisine — not only due to its delicate taste and tenderness but also its richness in nutrients. Compared to cabbage harvested in late summer or fall, it has a more subtle aroma, thinner leaves, and contains more water, making it easily digestible and perfect for quick cooking, stewing, or frying.
It is also an excellent source of vitamins — particularly vitamin C, which supports immunity, acts as an antioxidant, and helps in the absorption of iron. Young cabbage also provides vitamin K, important for bone health and proper blood clotting, and fibre, which aids digestion and provides a feeling of fullness.
Importantly, this vegetable is very low in calories, making it ideal for those watching their figure. Thanks to its high water and fibre content, it works great in light dishes, such as young cabbage patties.
