Fried Cabbage Patties Food

ITALIAN CABBAGE PATTIES

Steps:

• Place the chopped cabbage and smoked ham hocks in a medium stock pot and cover with water.
• Use a slow boil to soften leaves of cabbage.
• When done, drain and squeeze dry. Allow cabbage to cool before proceeding to next step.
• In a mixing bowl combine the cabbage, egg, parmesan cheese, Tony Chachere's seasoning, & Italian bread crumbs.
• Make into patties. Heat oil over medium heat in a medium size frying pan.
• Fry the patties until golden brown on.
• both sides.

INDIAN CABBAGE PATTIES

Steps:

• Heat a heavy pan over medium-high heat. Place chiles in the pan and toast, turning often, until fragrant, 2 to 4 minutes. Transfer toasted chiles to a blender.
• Add coconut, rice flour, gram flour, and tamarind to the blender with the chiles and process to a fine paste. Add a small amount of water if necessary.
• Heat 2 tablespoons oil in a skillet over high heat. Add coriander, urad dal, and asafoetida; cook and stir for 30 seconds. Transfer this mixture to the tamarind mixture in the blender. Blend to combine.
• Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar.
• Heat oil for frying in a large heavy skillet. Spread small portions of cabbage mixture in the hot pan and fry patties until browned, 2 to 3 minutes per side.

CABBAGE PATTIES (ZELNE KARBENATKY)

Steps:

• Fry bacon until cooked through and add to cabbage.
• Add knockwurst, salt, pepper, eggs, and enough bread crumbs to form a semi firm dough.
• Shape into desired size patties (I get about 4), roll in flour and cook in oil over medium high heat until cooked through.
• Usually about 5-7, minutes each side depending on size.

FRIED CABBAGE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally.