One head of Savoy cabbage is a lot for a single household. You need to get creative to prevent the leftover cabbage from getting bad and thrown in the organic waste.
After my cabbage rolls the smaller leaves can only be shredded. Folding or filling them gets tedious. I went for pancakes, like I have seen them in Korean cooking.
Serve it with en easy dip.
Recipe for 6 to 8 fritters:
1/2 head of shredded Savoy cabbage, salt
4 heaped tbsp flour, 2 heaped tbsp potato starch, 2 eggs, 2 spring onions, 4 stalks parsley, 1 basil stalk
1 tsp Gochugaru hot pepper flakes, 1/2 tsp caraway seeds, some grated nutmeg, salt and pepper
Oil for the pan to coat the bottom.
Dip: Greek yogurt mixed wit Ayvar.2
Cook the shredded cabbage in boiling salted water for 6 min, drain into cold water.
Chop onions and herbs. Mix with eggs and flours and season well. Dump im the drained cabbage.
Heat the oil to medium high and make the fritters. Drain on kitchen paper. Serve with the dip.
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