Description
Herzhafte Wirsing-Frikadellen mit knuspriger Kruste, zartem Inneren und würziger Specknote, serviert auf cremigem, buttrigem Kartoffelbrei; goldbraun gebraten, duftend nach Knoblauch, mit feinem Wirsingaroma.
Ingredients
Scale
- 300 g Wirsing (savoy cabbage)
- 200 g Mehl (flour)
- 2 Eier (eggs)
- 200 ml Milch (milk)
- Salz und Pfeffer nach Geschmack (salt and pepper to taste)
- 3 Zehen Knoblauch, gepresst (3 cloves garlic, pressed)
- 100 g Speck (bacon)
- Semmelbrösel zum Panieren (breadcrumbs for breading)
- Schmalz oder Öl zum Braten (lard or oil for frying)
Instructions
- Begin by preparing the savoy cabbage: Remove any tough outer leaves, then cut the cabbage into thick strips. Bring a large pot of salted water to a boil, add the cabbage strips, and cook them for about 15 minutes, or until they are tender. Drain the cooked cabbage thoroughly in a colander, pressing out as much excess water as possible.
- While the cabbage is cooking, prepare the batter. In a large mixing bowl, whisk together the eggs, flour, and milk to create a smooth, homogenous mixture. Season generously with salt and pepper. Add the pressed garlic and mix well. If the batter seems too thick or too thin, adjust the consistency by adding a bit more milk or flour until you have a thick but pourable batter.
- Chop the cooked and drained cabbage into smaller pieces if desired, and cut the bacon into small cubes. Add both the cabbage and the bacon to the batter. Mix everything thoroughly so that the cabbage and bacon are evenly distributed throughout the mixture.
- Wet your hands with water to prevent sticking. Take a portion of the mixture and shape it into a ball about the size of a tennis ball. Repeat the process until all the mixture is used up.
- Pour the breadcrumbs onto a large plate. Take each cabbage and bacon ball, gently flatten it into a thick patty, then coat it thoroughly on all sides with the breadcrumbs. Ensure that each patty is fully covered, as this will help them become crispy when fried.
- Heat a generous amount of lard or oil in a large skillet over medium heat. Once the fat is hot and shimmering, carefully add the breaded patties to the pan, making sure not to overcrowd it. Fry the patties for several minutes on each side, turning carefully with a spatula, until they are golden brown and crispy on the outside and cooked through in the center. Transfer the finished patties to a plate lined with paper towels to drain any excess oil.
- Serve the hot Wirsing-Frikadellen immediately, accompanied by freshly made mashed potatoes or potatoes prepared in your favorite style. Enjoy your meal while the patties are still warm and crispy.
Notes
For extra flavor, you can add finely chopped herbs such as parsley or chives to the mixture. If you prefer a vegetarian version, simply omit the bacon. These cabbage patties taste best when freshly fried but can also be reheated in the oven. Serve with a creamy mashed potato and your favorite sauce or a side salad for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
