Cabbage Hashbrowns

Crispy goodness....

Mamma mia!  I had been putzing around for a while trying to decide if I really wanted to try this recipe and I could just kick myself for waiting so darn long.  This was terrific and Bubba and The Kid raved over them. 

Bubba's so funny, he knows the drill, he asked 'is this cauliflower?' and The Kid replied 'oh heck no - these are real potato hashbrowns, thanks Mom for some real food!' 
FYI - once you add onions to something it makes it taste 'real' because I think people associate onions with that real down home taste.  Red onions crisped up taste like bacon so there's another tip to make these even more delicious.

I doubled the recipe to make enough for two patties each and I served them with some pan seared chicken sausage (nitrate free) and it was a great dinner.  But they would also be wonderful for breakfast with some...you guessed it...runny eggs. 


Cabbage Hashbrowns
makes 3 large or 4 small patties
adapted from Maria's Delicious and Nutritious Journal

1 cup shredded cabbage
1/2 onion, chopped
1 egg
salt and pepper to taste
1/4 cup Parmesan cheese
2 tablespoons coconut oil (or butter) for frying


Shred the cabbage (or use pre-bagged if you'd like).

Mix the cabbage, onion, egg, salt, pepper and cheese.

Heat oil in a skillet over medium-low heat. Add mixture to the pan in three portions and then pat them out flat.  Cover and fry for 4-5 minutes. When firm enough, carefully flip the patty. Lower heat, cover and cook for another 4-5 minutes, or until golden brown.

COMPARISON (courtesy of Maria):
1 cup Potato Hashbrown 116 calories, 28 carbs, 2 sugar, 4 fiber
1 cup Cabbage Hashbrown 29 calories, 3 carbs, 0 sugar, 2g fiber