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Two plates with Delicious spiced cabbage cakes with some sautéed cucumbers on gray plates with a green napkin.

Easy Spicy Harissa Cabbage Cakes

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Prep Time: 5 minutes
Cook Time: 10 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Shashi
If you’re looking for a simple cabbage recipe that’s anything but boring, these spiced cabbage cakes are about to become your new favorite. Made with pantry-staple ingredients like cabbage, potato, garlic, and ginger—and kicked up with a touch of harissa—this recipe proves that comfort food can be both bold and nourishing. 

Ingredients

  • 1/2 a head of a small cabbage
  • 1/2 a yellow onion
  • 1 inch fresh ginger chunk 2 teaspoons grated
  • 3 garlic cloves 2 teaspoons grated
  • 2 tsp harissa
  • 3 tbsp. olive oil
  • 1 large russet potato (boiled for 40 minutes or baked at 400 degrees for 35 minutes or until tender)

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the onion, ginger, and garlic, and sauté for about 5 minutes, until fragrant and softened.
  • Add the chopped cabbage and harissa to the pan. Stir well so all the ingredients mix well. Cover and sauté for another 5 minutes, until the cabbage softens and cooks down.
  • Peel the boiled potato and place it in a large bowl. Using a fork, mash it well. Transfer the cabbage mixture to the bowl. Then season generously with salt and black pepper. Mix the mashed potato and sauteed cabbage. Mix until everything comes together into a thick, moldable mixture.
  • Using your hands, form the mixture into small patties or cakes.
  • Pre-heat your oven to 375°F (190°C). Place the cabbage cakes on a foil-lined baking tray. Spray them generously with oil and bake them for 30 minutes. Remove them from the oven when done, and let them cool for about 10 minutes, then use a spatula to pick them up and plate them.

Notes

• These can be cooked on a stovetop. To do so, place a lightly oiled skillet over a stovetop set to medium heat. Cook the cabbage cakes for 7-10 minutes per side, until golden brown.
• If your mixture feels a bit too loose to form into cakes, let it chill in the fridge for 20 minutes before shaping. The starch in the potato will firm up, making them much easier to flip!
• Love heat? Add a pinch of chili flakes or extra harissa

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Nutrition

Serving: 2cakes | Calories: 180kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 59mg | Potassium: 463mg | Fiber: 4g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 54mg | Calcium: 60mg | Iron: 1mg
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