Low Carb Cabbage Fritters. Found this recipe tootling around the internet and it sounded fantastic. There was not much I would need to change except subbing ground pork rinds for flour and They. Are. Incredibly. Delicious. I have included a lovely yogurt dip and I also think either my Asian Dipping Sauce or the Asian Lime Fish Sauce would also be wonderful with these low carb cabbage fritters. The yogurt picture is to show you what I use to make the sauce. Fritters make either a really fabulous appetizer or vegetable.
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- 1½ Lbs or 1 Small Head Cabbage
- 1 t Salt
- 2 Small Onions (Or 1 Large) Finely Diced
- 4-5 T Olive Oil Divided
- 1 T Garlic Paste***
- 2 Eggs
- 1 t Dried Thyme
- 1 t Red Pepper Flakes
- ½ t Salt
- ¼ t Pepper
- ½ C Ground Pork Rinds***
- ¾ C Yogurt
- 2 t Lemon Juice
- ¾ t Garlic Paste
- ¾ t Dried Parsley
- ¼ t Salt
- Core and cut cabbage into ⅛” long strips, turn, then into thirds or fourths. Pieces should be about ⅛” x 1½”.
- Put cut cabbage & 1 t salt into large pot of water and boil for 10-15 minutes or until falling apart tender.
- Strain, drain, cool, and squeeze as much water as is possible out of it.
- Now squeeze cabbage one more time for good measure.
- Dice onions, add to 1 T olive oil and sauté about 5-6 minutes.
- Add garlic and cook until golden brown being careful not to burn the garlic.
- Add salt, pepper, thyme, & red pepper flakes and cook another 1-2 minutes. Add to cabbage.
- Beat 2 eggs, add pork rinds, mixing well and add to cabbage mixture.
- Using a medium scoop, (I used a size #24) or about 2½ T form into balls and barely push to make a fat disc.
- Put 2 T olive oil into large skillet and fry cabbage discs 5-6 at a time until dark brown on both sides.
- Repeat until finished.
- Mix all sauce ingredients.
- Arrange nicely with sauce in the center.
- 8 Servings 2/Person
- If you don’t cook the fritters long enough they will not set well enough to flip. Just try not to make them too big. After refrigeration they hold up super well as I can attest. Like an animal, later after dinner, I stood in the kitchen and ate a couple more of them cold over the sink soooo...they would be perfect for a child's snack.
- I have included a picture of the yogurt I have used forever, to at least introduce you to it. It will be the best yogurt you have ever eaten and it is thick as mud.
- The sauce, if you even have any left over, can be used in a myriad of ways so don't worry, you're probably going to make it again for other stuff anyway. It's good with cucumbers and very good with pork rinds.