Cabbage cakes

By Camille Moore
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In my house these little cabbage cakes, or “cabbage patches” as they’ve been affectionately named, have become a favourite veggie-filled snack to nibble on during the day or after work before exercise. Loaded with cabbage and quinoa, they also pack a nutritional punch and can be enjoyed by the whole family. They’re quite versatile and are great on their own or served with any type of dip you’re into. For kids, a creamy honey mustard or barbecue sauce is great, and for us big kids I’d go with something spicy by mixing my favourite hot sauce into some sour cream. And since the recipe has such a large yield, I’d even freeze a bunch and reheat them in the oven as needed.



  • 750 grams green cabbage, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 5 turns freshly cracked black pepper
  • 1 bunch green onion, white and green parts separated, both finely chopped
  • 4 large eggs
  • 2 tablespoons fresh basil, chopped
  • 1 handful flat-leaf parsley, finely chopped
  • 1 cup white quinoa, cooked
  • 1/2 cup + 2 tablespoons breadcrumbs
  • 3/4 teaspoon sea salt
  • Canola oil, for frying


  1. Set a pot with about five centimeters of water to boil on high heat. Once boiling carefully place a steamer basket inside the pot and top with the cabbage. Cover and steam 15-20 minutes until cabbage is soft.
  2. Meanwhile, heat a small sauté pan over medium. Once heated add the olive oil, onion, garlic, red pepper flakes, salt, pepper, and white parts of green onion. Cook just until soft, fragrant and cooked through.
  3. Crack the eggs into a large mixing bowl and whisk them together. Add the remaining green onion, herbs, quinoa, breadcrumbs and salt, and stir to combine. Add the steamed cabbage and onion mixture and stir again to combine.
  4. Heat a large skillet over medium-low heat. Once heated, add a thin layer of oil and swirl the pan to coat. Use a small ice cream scoop or two spoons to drop little mounds of the cabbage mixture into the pan and use the back of the spoon to flatten into eight centimeter rounds. Cook about three to four minutes per side until browned and transfer to a paper towel lined tray to hold. Note: if serving these right away it’s a great idea to hold the cooked ones warm in a 250°F oven until serving.
  5. Serve with your favourite dipping sauce. 


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