Cabbage Patties

INSTRUCTIONS

• 1
  First, bring 1 l of water to a boil in a large pot over high heat. While the water is heating, cut the cabbage into strips or smaller pieces. Once the water starts boiling, salt it, add the chopped cabbage to the pot, and cook it for 10 minutes over high heat.
• 2
  Meanwhile, finely grate the Edam cheese. Next, take a saucepan and melt the butter in it over low heat (this will take 30 – 60 seconds).
• 3
  Once the cabbage is cooked, drain it, cool it under running cold water, and squeeze it thoroughly.
• 4
  Now, preheat the oven to 180 – 185 °C, prepare a baking sheet (30 cm × 40 cm) and line it with baking paper. Next, prepare a tall mixing bowl and a larger bowl. Separate the eggs into yolks and whites – put the whites into the mixing bowl and the yolks into the larger bowl. To the yolks, add the cooked cabbage, corn breadcrumbs, nutmeg, melted butter, salt, and pepper, and mix. To the whites, add a pinch of salt and whisk them with a mixer for about 2 – 3 minutes on high speed until stiff peaks form. Then carefully fold the egg white snow into the mixture in the bowl and form patties from the resulting mixture on the baking sheet, with a diameter of 7 – 8 cm and a height of 0.5 – 1 cm.
• 5
  Once all the dough is processed, place the baking sheet in the oven and bake the patties for 23 – 25 minutes at 180 – 185 °C.