Prep 10 mins
Cook 20 mins
Yes, Cabbage!!! I tried these and liked them a lot. Served this with pork chops and baked potatoes.
- 1 3⁄4 cups flour
- 2 teaspoons celery seeds
- 1 tablespoon baking powder
- 2 cups cabbage, grated
- 1 teaspoon salt
- 2 eggs
- 1 tablespoon sugar
- 3⁄4 cup milk
- 2 teaspoons onion flakes
- 6 tablespoons butter, melted
- Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly.
- Add the grated cabbage and stir into the dry ingredients.
- Whisk the eggs, milk and melted butter together.
- Add to dry ingredients and stir quickly.
- Spoon into greased muffin pans and bake in preheated oven until done.
- Bake at 400 F for 20 minutes.
I'm really not sure about these yet.... I cut the recipe in half, used onion powder instead of flakes and used veg oil instead of butter. I did like Mirj and baked them as minis. They were served with BBQ back ribs, curly fries and peas. I don't know if serving them with something sweetish made them bland, but I will try them again with a different kind of meal. They are definitely interesting!!
My kids thought I was crazy! Cabbage muffins?!?!?!?!? They changed their minds pretty quickly when they saw it was meant as a side dish, not for dessert. I totally destroyed the cabbage in the food processor using the steel knife. I then added all the wet ingredients and kept the processor whirring. Then I poured that into a bowl with the combined dry ingredients. I spooned the batter into mini-muffin tins and they were ready in about 13 minutes. Since I was serving this with chicken I used soy milk and melted margarine. I served this with stove-top grilled chicken breasts, roasted potatoes and an Israeli salad. My kids don't think I'm crazy anymore! Thanks, Barbara, these were really good!
Easy to make. The celery seed was too overwhelming a flavor for my taste though. My daughter said the muffins tasted like a cross between cornbread and stuffing, which is not a bad description.