These savory cabbage muffins are a clever way to turn a humble head of cabbage into a hearty, portable snack or light meal. The shredded cabbage stays tender and moist inside a simple, savory batter, while the edges bake up golden and slightly crisp. They’re like a cross between a vegetable fritter and a dinner roll, and they work for breakfast, lunch, or a side dish.
Ingredients
- 2 cups (180 g) finely shredded green cabbage (about 1/4 small head)
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- 2 large eggs
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 3 tablespoons (45 ml) olive oil or melted butter
- 1/2 cup (50 g) grated sharp cheddar cheese (optional)
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, pepper, garlic powder, and smoked paprika (if using).
- In a separate bowl, beat the eggs. Add the buttermilk and olive oil (or melted butter) and whisk until combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter will be lumpy; do not overmix.
- Fold in the shredded cabbage, cheddar cheese (if using), and fresh herbs (if using) until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. You should get about 10-12 muffins.
- Bake for 22-25 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm.
Tips
- Substitutions: Use all all-purpose flour if you prefer a lighter texture. For a dairy-free version, use unsweetened almond milk mixed with 1 tablespoon apple cider vinegar instead of buttermilk, and omit the cheese.
- Don’t overmix: Stir the batter just until the flour is moistened. Overmixing develops gluten and makes the muffins tough and rubbery.
- Shred cabbage finely: Coarse shreds won’t cook through as well and can make the muffins fall apart. Use a box grater or a food processor with a shredding disc.
- Check for doneness: Ovens vary, so start checking at 20 minutes. A toothpick inserted in the center should come out clean, and the tops should spring back when lightly pressed.
Serving Suggestions
Serve these cabbage muffins warm with a dollop of sour cream or Greek yogurt, or alongside a bowl of soup or chili. They also make a great grab-and-go breakfast or lunchbox addition. For a heartier meal, split a muffin and fill with sliced turkey or ham.
Variations
- Add protein: Fold in 1/2 cup of crumbled cooked bacon or cooked, crumbled sausage for a more substantial muffin.
- Spice it up: Add a pinch of red pepper flakes or a finely chopped jalapeño for a bit of heat.
- Change the herbs: Swap the chives or parsley for dill, thyme, or oregano.
- Use other vegetables: Substitute half the cabbage with grated carrot or zucchini (squeeze out excess moisture first).
Storage and Reheating
Store leftover muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave a muffin for 20-30 seconds, or place in a toaster oven at 350°F (175°C) for 5-7 minutes until warmed through. These muffins also freeze well; wrap them individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen in the microwave.
Frequently Asked Questions
Can I use red cabbage instead of green? Yes, red cabbage works just as well. The muffins will have a slightly purplish tint, but the flavor is similar.
Why are my muffins dense? This is usually due to overmixing the batter or using too much cabbage. Make sure you measure the cabbage after shredding and don’t pack it down. Stir the batter only until the flour disappears.
Can I make these ahead of time? Yes, you can prepare the batter the night before and keep it in the refrigerator. The baking powder will lose some of its lift, so add an extra 1/2 teaspoon of baking powder if you do this. Bake as directed, adding a few minutes to the baking time.
Can I make these into mini muffins? Absolutely. Reduce the baking time to about 12-15 minutes for mini muffins. They’re perfect for appetizers or kids’ snacks.
What can I serve with these? They’re great with a hearty soup, a green salad, or as a side to roasted chicken or fish. They also pair well with a fried egg for breakfast.
Can I use a muffin tin without liners? Yes, just grease the tin thoroughly with butter or cooking spray. The muffins should release easily after cooling for a few minutes.
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- Sugar Cookie Mug Cake: 5-Minute Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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