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Recipe by Brynie Greisman

Cabbage Muffins

Cabbage Muffins add or remove this to/from your favorites
Parve Parve
Easy Easy
18 Servings
Allergens

When Rachel K. first suggested these muffins to me, I was intrigued. They sounded original and tempting. The ease of preparation really appealed to me too. I was thrilled with the results, and I know you will be too.

Ingredients

Main ingredients

  • 1 and 1/2 lb (700 grams or 1 and 3/4 bags) white shredded cabbage or coleslaw mix

  • 4 onions, diced and sautéed

  • 8 eggs

  • 2 cups flour

  • 1 cup water

  • 1/2 cup oil

  • 2–3 tablespoons (parve) chicken soup powder

  • 2 teaspoons salt

  • pepper, to taste

  • white and black sesame seeds, for decorating

Directions

Prepare the Muffins

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Mix all ingredients together well by hand in a large bowl.

3.

Spray muffin tins with nonstick cooking spray and fill with cabbage mixture.

4.

Decorate tops of muffins with white and black sesame seeds as shown.

5.

Bake for a half hour.

Tips:

You can also make these in mini muffin tins, or, if you’re short on time, you can pour the mixture into three 9-inch round pans. You will have to adjust the baking times accordingly. These muffins freeze well, so they can also be made in advance.

Prepare the Muffins

Yields approximately 18 muffins.

Cabbage Muffins

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Shaina Steinmetz
Shaina Steinmetz
6 years ago

Substitutes for pesach I love this recipe! I make it every yom tov and sometimes shabbos. Can the flour be swapped out for potatoe starch so i can make it for pesach?

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Cnooymow{shman
Cnooymow{shman
Reply to  Shaina Steinmetz
6 years ago

HI Shaina.
Ah. If only one could substitute flour with potato starch cup for cup. Alas. It doesn’t work usually. Sometime for a smaller amount you can fib it, a tablespoon here or there. I would say try it to experiment but no throwing tomatoes at me if it doesn’t work. People have seen some nice results subbing with tapioca starch or coconut flour, but there is no way to know for sure.

Yehudis Wolofsky
Yehudis Wolofsky
4 years ago

Great taste and it is a large batch for a large crowd!