I cobbled together this recipe one evening when I had half a red cabbage lying around and some sausages in the fridge. I wanted a dish that was a change from "stewed cabbage" (very good, but sometimes a bit heavy), with a real contrast of textures. The result: beautifully golden patties, almost like rösti, where the red cabbage becomes meltingly soft inside but remains slightly crispy on the edges.
The trick is to sauté the red cabbage in a pan for a few minutes before assembling it. This tames it, prevents it from releasing too much water, and helps it retain its beautiful color. I remove the sausage from its casing: that way, it mixes in completely and you get flavor in every bite.
For this time of year, I love the combination of red cabbage, apple, and onion: it adds a sweet and tangy note and really livens up the dish. A little yogurt-mustard sauce is my go-to shortcut: fresh, with just the right amount of spice, and it cuts through the fat on the sausage.
You can easily adapt the base: change the mustard (Dijon, honey), add herbs, or replace the apple with pear if you prefer a sweeter flavor. It's simple, quick, and makes a main course with character without spending half a day in the kitchen.
Red cabbage and sausage in crispy patties
4
parts15
minutes40
minutes679
kcal55
minutesCrispy red cabbage and sausage patties with a quick yogurt-mustard sauce. All balanced by a pan-fried medley of apples and onions, with just the right amount of acidity.
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Ingredients
500g of red cabbage (finely shredded)
400g sausages (Toulouse or chipolata type), approximately 4 pieces
1 large onion (approx. 150g), sliced
2 apples (approx. 300g), thinly sliced
2 eggs
60 g of flour
1 tablespoon of mustard (15g)
150g of plain yogurt (or Greek yogurt)
2 tablespoons of apple cider vinegar (30g)
2 tablespoons of olive oil (30g)
Salt, pepper
Instructions
- Prepare the sauce: in a bowl, mix the yogurt, mustard, a pinch of salt and pepper. Refrigerate.
- Remove the skins from the sausages: make a lengthwise incision and remove the meat. Crumble it roughly (it will distribute well in the patties).
- Heat 1 tablespoon of olive oil in a large frying pan. Add the chopped onion, season lightly with salt and sweat it for 3 minutes.
- Add the shredded red cabbage. Sauté for 6 to 8 minutes over medium-high heat, until it begins to soften. Season with pepper. Transfer to a salad bowl and let cool for 5 minutes (this is important to prevent the eggs from cooking later).
- In the same pan, add the sausage meat. Fry it for 5 to 6 minutes, breaking it up with a spatula, until it is cooked through and lightly browned. Drain quickly if necessary (removing only the excess fat).
- In the bowl with the cabbage and onion, add the sausage, eggs, and flour. Mix well: you should obtain a firm mixture. If it's too wet, add 1 tablespoon of flour.
- Heat 1 tablespoon of oil in a frying pan. Drop 6 to 8 small mounds of the mixture into the pan and flatten them into patties (about 1.5 cm thick). Cook over medium heat for 4 to 5 minutes per side, until a nice crust forms. Cook in two batches if necessary.
- While the galettes are cooking, make a quick apple and vinegar sauté: in a small pan, fry the apple slices for 3 minutes, then deglaze with cider vinegar. Let it reduce for 1 minute: it should just coat the pan and smell deliciously of tart apple.
- Serve: 2 galettes per person, tart apples on top or alongside, and a generous spoonful of yogurt-mustard sauce.
📊 Nutritional Information
1 serving (approx. 430g)
| Nutrient | Value |
|---|---|
| Calories | 679 kcal |
| Proteins | 29g |
| Carbohydrates | 46g |
| including sugars | 21g |
| Lipids | 42g |
| including saturated fatty acids | 13g |
| Fibers | 8g |
| Sodium | 1150mg |
| Vitamins | |
| Vitamin C | 140% AJR |
| Vitamin B6 | 35% AJR |
| Vitamin B12 | 55% AJR |
| Minerals | |
| Potassium | 28% AJR |
| Phosphorus | 30% AJR |
| Zinc | 25% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Originality aimed for: 7/10. You get an “everyday” dish but in a crispy pancake format which is a real change from the classic pancake.
💡 Chef's Tips
For truly crispy fritters, finely shred the cabbage and let it cool slightly before adding the eggs. Keep the heat medium: too high and they'll burn before they're cooked through.
🔄 Variations
- A more “Alsatian” version (originality +1): replace the cider vinegar with 1 tablespoon of white wine and add 1 pinch of caraway to the cabbage.
- Lactose-free version: replace the yogurt with a plain plant-based yogurt (soy) and add a dash of lemon for a zesty boost.
