Spicy savoy cabbage cakes

Ingredients for 12 servings:

• 1 small head of savoy cabbage
• salt water
• 2 eggs
• 1 stale roll
• Water, cold, for soaking
• 6 tbsp, leveled flour
• 3 tbsp breadcrumbs
• salt and pepper
• Cayenne pepper
• nutmeg
• n. B. Clarified butter (butter fat)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Remove the tough, green leaves from the savoy cabbage. Bring a large pot of salted water to a boil. Remove the remaining savoy cabbage leaves from the stalk and cut out the core. Add the savoy cabbage to the boiling salted water and simmer for 5 minutes. Pour into a colander and drain well. Allow to cool completely, then squeeze out the excess water and cut into small pieces or strips. Soak the bread roll in water; when it’s soaked, squeeze out the excess water well. Meanwhile, beat the eggs, spices, and flour until frothy. Season to taste with cayenne pepper, nutmeg, salt, and pepper. Let the dough rest for 15 minutes, add the savoy cabbage, bread roll, and breadcrumbs, and mix well. Form the dough into cakes. Fry the cakes in a non-stick pan with a little butter until golden brown.