Red Cabbage Fritters with Mushrooms
Purple fritters of red cabbage and potato baked crisp on a sheet pan, served over creamed kale with mushrooms tossed in garlic butter.
Ingredients11
- Red Cabbage400 g
- Potatoes100 g
- Onion1 Stück
- Garlic2 Zehen
- Kale80 g
- Mixed Mushrooms300 g
- Eggs2 Stück
- Flour4 EL
- Heavy Cream150 ml
- Butter2 EL
- Nutmeg2 Prisen
Instructions
- 1
Shave the red cabbage fine and mix it with the grated potatoes, eggs, and flour into a bright purple batter. Season with nutmeg.
- 2
Spoon small mounds of the mixture onto a sheet pan and bake at 400F for about 20 minutes, until the edges crisp.
- 3
Wilt the chopped kale with the onion, then let it simmer down with the cream until it turns velvety.
- 4
Brown the mushrooms in a hot pan, then toss them in garlic butter at the end until the whole kitchen smells of it.
- 5
Set the crisp fritters on the creamed kale and spoon the mushrooms generously over the top.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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