Young cabbage: The spring superfood reinventing dinner plates
When young cabbage begins to appear in shops and market stalls, many of us immediately think of classic cabbage soup or a light salad for dinner. However, this vegetable can offer much more. Instead of opting for traditional recipes, I choose something surprisingly delicious — young cabbage patties, which can easily rival classic meat patties. These are light, delicate, yet satisfying and full of spring flavours.
Although today young cabbage is mainly associated with light, spring dishes, it was once considered a real treasure following winter. In times when access to fresh vegetables was limited, young cabbage was regarded as one of the first spring superfoods. It appeared on tables to replenish the deficiencies of vitamins and minerals after the long, harsh months.
Recipe for young cabbage patties
Young cabbage patties are a true highlight of spring cuisine. They are light, aromatic, and surprisingly filling, as well as being simple to prepare. They are perfect as an alternative to classic meat 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,
- Bread crumbs for coating,
- Butter for frying.
Preparation:
- Finely chop the cabbage and scald it with boiling water. Set aside to cool and squeeze out any excess water thoroughly.
- Grate the carrot on a fine grater, chop the onion, and press the garlic through a garlic press.
- Combine all the vegetables in a large bowl, add eggs, summer savoury, thyme, salt, and pepper.
- Mix everything thoroughly into a uniform mass and form small patties.
- Coat them in bread crumbs, then fry in butter on both sides until golden brown.
Why is it worth opting for young cabbage?
Young cabbage is a true delight of spring cuisine — not only because of its delicate taste and tenderness but also its wealth of nutrients. Compared to cabbage harvested later in the year, 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 a fantastic source of vitamins — particularly vitamin C, which supports immunity, acts as an antioxidant, and aids 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 sense of fullness.
Importantly, this vegetable is very low in calories, making it ideal for those watching their weight. Thanks to its high water and fibre content, it is perfect for light dishes such as young cabbage patties.
