sage & pine nut cabbage cake recipe
I like to eat my cabbage cakes without a bun, so I often toss it on top of a salad.
Sage and pine nut Cabbage Cakes
I’m still juicing cabbage — one of the most powerful veggies for a cleanse. Can’t stand to waste good organic foods! Hence, cabbage cakes. Now it’s fall, and I was looking for a way to integrate my garden sage, and these cakes are it!
I start with the raw cabbage pulp, then add a number of protein and fat based binders, seeds and other herbs and spices as are ripe in my garden or just seem like a good idea.
For a previous recipe that includes butter beans, click here.
Basic Ingredients
1 pint of cabbage pulp (about 2 cups) You can use shredded and pounded cabbage instead of cabbage pulp!
1 tbs Celtic sea salt (do not use anything less superior, salt either adds or takes away from your health, this stuff adds to your health)
1/2 C of Pine Nuts
Two bunches of fresh sage, minced (see photo)
1/2 C of chickpea flour (or other non-glutenous flour. I like chickpea flour because it browns nicely)
1 minced shallot
Fresh ground cumin to taste (at least 1 tsp)
To Make
Mix together all other ingredients
Make into palm sized balls and then flatten like a typical crab cake
You can place freezer paper between them and wrap them and freeze them or cook them up within a few days
To Cook
Heat olive oil, or grape seed oil or healthy oil of your choice to before any smoking temperature (smoking, burnt oil is bad for us) (please, no canola or corn or crisco) The oil can just spit a little if you put a drop of water in it, then it is ready.
place the burgers in the pan and cook about 3-4 minutes on each side, or until golden brown
ingredients, demos