Cabbage Patties

INSTRUCTIONS

• 1
  First, bring 1 liter 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 on high heat.
• 2
  Meanwhile, finely grate the Edam cheese. Then take a saucepan and melt the butter 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. Then prepare a tall mixing container and a large bowl. Separate the eggs into yolks and whites – place the whites in the mixing container and the yolks in the bowl. Add the cooked cabbage, corn breadcrumbs, nutmeg, melted butter, salt, and pepper to the yolks and mix. Add a pinch of salt to the egg whites and beat them with a mixer on high speed for about 2 – 3 minutes until you have stiff peaks. Carefully fold the egg white peaks into the mixture in the bowl and form patties on the baking sheet with a diameter of 7 – 8 cm and a height of 0.5 – 1 cm.
• 5
  Once you have processed all the dough, place the baking sheet in the oven and bake the patties for 23 – 25 minutes at 180 – 185 °C.