Cabbage "Hash Browns"
Ingredients
- 2 Tbsps olive or avocado oil, divided
- 1 small green cabbage head or roughly 6 cups thinly shredded
- 1 medium yellow onion, thinly sliced
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- sea salt and ground black pepper, to taste
- 3 large eggs
- 1/4 cup gluten-free flour
- Optional, to serve:
- Plain Greek yogurt or plain coconut yogurt, chopped green onions or chives
Instructions
- Heat 1 tablespoon of oil in a large skillet at medium-high heat.
- Add your shredded cabbage and onions and saute, stirring occasionally, until the cabbage is tender and starts to brown.
- Stir in all of the seasonings and remove from the heat. Allow it to cool for a bit.
- In a large bowl, whisk the eggs with the flour until there are no visible lumps.
- Stir in your sauteed cabbage and onions.
- Wipe the same large skillet clean and heat the remaining tablespoon of oil over medium heat.
- Form your cabbage-egg mixture into patties as shown, smashing them slightly flat using your spatula, then cook until nicely golden brown, around 3-4 minutes per side.
- Serve your cabbage patties with a dollop of yogurt and chopped green onions or chives.
Nutrition
Serving: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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