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German Cabbage Muffins

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Submitted by LittleRed

Savory German cabbage muffins with grated cabbage, celery seed, and onion flakes. Tender, slightly sweet, and unexpectedly hearty. A bread-basket alternative for soups and stews.

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

These savory muffins are an old-school German farmhouse trick for using up cabbage. The grated cabbage folds into a quick muffin batter and bakes into something that eats like a cross between a corn muffin and a savory scone. The texture is tender with little ribbons of softened cabbage running through it, and the flavor leans gently sweet thanks to a tablespoon of sugar that balances the celery seed and onion.

The one rule that makes or breaks this batter: stir for under 10 seconds once the wet hits the dry. Quickbreads turn rubbery the moment you overwork them, and cabbage muffins are especially unforgiving. A few flour streaks in the batter are a good sign.

Grate the cabbage finely on the medium holes of a box grater. Big chunks stay tough through the bake. Fine grates soften and disappear into the crumb.

Serve alongside hot pea soup, lentil stew, sausage and sauerkraut, or any heavy braised winter meal. They also make a strange and pleasant breakfast with butter and a slice of sharp cheese.

Pro Tips

  • Squeeze the grated cabbage in a clean towel before adding. Excess moisture turns the muffins gummy.
  • Toast the celery seed in a dry pan for 30 seconds before mixing in for a deeper aromatic kick.
  • Fill cups two-thirds full, no more. Cabbage adds weight that compresses the rise.
  • Eat them warm. Cold cabbage muffins lose their texture appeal fast.

Variations

  • Add a quarter teaspoon of caraway seed for a more pronounced German bakery flavor.
  • Stir in a half cup of grated Swiss cheese or sharp cheddar.
  • Use grated savoy cabbage for a slightly sweeter, more delicate version.

Ingredients

1 ¾ 414
2 2
LARGE LARGE EGGS
2 10
TEASPOONS ML CELERY SEED
1 15
TABLESPOON ML SUGAR
1 15
TABLESPOON ML BAKING POWDER
¾ 177
CUP ML MILK, LOW-FAT
2 473
CUPS ML CABBAGE
grated
2 10
TEASPOONS ML ONION FLAKE
1 5
TEASPOON ML SALT
6 90
TABLESPOONS ML BUTTER
melted

Directions

Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly.

Add the grated cabbage and stir into the dry ingredients.

Whisk the eggs, milk and melted butter together well.

Add to dry ingredients and stir quickly, making sure it isn’t over 10 sec.

Spoon into greased muffin pans and bake in preheated oven until done.

Bake at 400℉ (200℃). for 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 143 44% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 259mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 7%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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