Baked Cabbage Fritters

Squeeze shredded cabbage dry, then mix it with scallions, Parmesan, and eggs for crisp-edged baked patties that make an easy savory snack.

Prep: 25 min · Cook: 24 min · Yield: 4 · Method: Oven

Ingredients

• 1.25 pounds green cabbage
• 1.5 teaspoons kosher salt
• 2 eggs
• 0.5 cup all-purpose flour
• 4 scallions
• 0.5 cup parmesan cheese
• 0.25 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 2 tablespoons olive oil

Cooking instructions

1. Heat the oven to 425°F. Line a large baking sheet with parchment paper and brush it with 1 tablespoon of the olive oil. (about 5 min) — 425°F
2. Shred the cabbage thinly and place it in a large bowl. Toss with the salt and let it stand for 10 minutes. (about 10 min)
3. Working in batches, gather the cabbage in a clean kitchen towel and squeeze firmly over the sink until very little liquid remains. This step is important for crisp fritters. (about 5 min)
4. In a large bowl, whisk the eggs. Stir in the flour, sliced scallions, Parmesan, black pepper, and garlic powder. Add the squeezed cabbage and mix until evenly coated. (about 3 min)
5. Scoop about 1/4 cup of the mixture for each fritter onto the prepared baking sheet. Flatten into 12 patties about 1/2 inch thick, leaving space between them. Drizzle or brush with the remaining olive oil. (about 5 min)
6. Bake for 12 minutes, carefully flip the fritters, and bake for 10 to 12 minutes more, until both sides are browned and the centers are firm. Serve hot. (about 24 min) — 425°F