Can I make these muffins without eggs?

Eggs bind the mixture and make the muffins light. If you don't have them, substitute 4 eggs with 4 tablespoons of flaxseed meal mixed with 12 tablespoons of water, or 200g of cream cheese. The texture will be denser.

Why do my muffins fall apart?

You may not have squeezed the cabbage well enough or added too few eggs. Squeeze the cabbage thoroughly and make sure the mixture is well combined. You can also add 1–2 tablespoons of flour for better binding.

Can I use frozen cabbage?

Yes, but thaw it first and squeeze out excess water to prevent the muffins from becoming watery.

How long should I bake the muffins?

Bake at 200°C (400°F) for 15–20 minutes until golden. Time depends on the size of your molds and your oven. Check with a toothpick — it should come out clean.

Cabbage muffins

Name: Cabbage muffins
Total time: 20 min
Yield: 1 порция
Cuisine: International
Ingredients: White cabbage — 400 g; Chicken egg — 220 g; Hard cheese — 60 g

30min

680g

Nutrition per 100g

100

These cabbage muffins are the perfect dish for those who love light, healthy, and satisfying snacks. Tender cabbage, fluffy eggs, and melted cheese create an amazing flavor and texture. Made without flour, with minimal ingredients, they always turn out great. A wonderful choice for a snack, breakfast, or as a side to meat.

DietBreakfastHealthyanddeliciousFats & OilsSnack

WHAT YOU WILL NEED

From ingredients

3 products

Base

White cabbage400 g

Chicken egg220 g

Cheese Filling

Hard cheese60 g

SIMPLE PROCESS

Step by step recipe

For tender, well-formed muffins, prep the cabbage properly: grate it coarsely and gently squeeze out excess moisture. Whisk the eggs until smooth for a light texture. Use a good melting cheese for the filling. Bake at 200°C until golden, and your perfect cabbage muffins are ready.

Step 1

Prep the Cabbage

Wash and dry the cabbage, grate coarsely. Gently squeeze out excess moisture with your hands. Transfer to a large bowl.

Step 2

Mix with Eggs

Add the eggs to the cabbage, season with salt and spices to taste. Mix thoroughly until well combined.

Step 3

Prepare the Molds

Grease muffin tins with butter or oil. Fill each about ⅔ full with the cabbage mixture.

Step 4

Add Cheese

Press a piece of hard cheese into the center of each muffin. Optionally, sprinkle extra grated cheese on top for a golden crust.

Step 5

Bake

Preheat the oven to 200°C (400°F). Place the molds in the oven and bake for 15–20 minutes until golden and firm.

Step 6

Serve

Let the muffins cool slightly, then remove from the molds. Serve warm or at room temperature with sour cream or your favorite sauce.

CHEF'S TIP

Choose Young Cabbage

Young cabbage with thin leaves gives the most tender results. For older cabbage, remove the tough outer leaves and gently massage the shredded cabbage with your hands to soften it.

Squeeze Out Excess Moisture

After grating, squeeze the cabbage by hand or through a sieve. Excess moisture can make the muffins watery and loose. Dry cabbage is key to the right texture.

Use Room-Temperature Eggs

Eggs at room temperature whip better and create a fluffier batter. Take them out of the fridge 30 minutes before cooking.

Add Cheese Inside and On Top

For a rich flavor, place a piece of cheese inside each muffin and sprinkle a little extra cheese on top before baking for a golden, crispy crust.

SUBSTITUTIONS

Add your taste

With Cauliflower Replace white cabbage with cauliflower — the muffins become more tender and milder in flavor. Reduce baking time to 15–18 minutes.
With Broccoli Use broccoli instead of cabbage for a vibrant green color and a slightly sweeter taste.
Add Fresh Herbs Fold 20g of chopped dill or parsley into the cabbage mixture for a fresh, aromatic twist.
With Different Cheeses Instead of hard cheese, try mozzarella, feta, or brine cheese — each gives a unique flavor and texture.

HOW TO STORE

How to Store Cabbage Muffins

Cool the muffins to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in the microwave. Freeze for longer storage — thaw at room temperature and reheat in the oven.

GOOD TO KNOW