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Eating veggie » Recipes » Cabbage and Potato Cakes with Red Onion Marmalade

Cabbage and Potato Cakes with Red Onion Marmalade

Serves 4

Low Fat, Egg-Free, Gluten-Free, Wheat-Free


  • 3 baking potatoes (no less than 550g/1¼ lb)
  • ½ oz butter/vegan margarine
  • 3 tablespoons olive oil
  • 2 red onions, sliced
  • 4 medium ripe tomatoes, chopped
  • 2 cloves garlic, crushed
  • 50ml of balsamic vinegar
  • 1½ tablespoons muscovado sugar
  • 100g cabbage, chopped or shredded
  • 100g brussel sprouts, halved
  • 2 tsp mustard seeds
  • 1 onion, chopped
  • Salt and freshly ground pepper


  1. Bake the potatoes till tender. Cool, peel and break up the flesh. Season well.
  2. Make the marmalade by heating the butter/margarine and 1 tablespoon of the olive oil. Add the red onions, cover and cook gently for 5-10 minutes until soft.
  3. Add the tomatoes, garlic, vinegar, sugar and seasoning. Simmer, covered, for 10 minutes. Remove lid and simmer for a further 15 minutes. Add a little water if it begins to dry out.
  4. Boil the cabbage and sprouts until tender (approx 3 minutes). Drain and chop.
  5. Heat 1 tablespoon of the oil and cook the mustard seeds for 20 seconds. Add the onion and fry until soft and golden. Add the cabbage and sprouts and cook over a high heat until tinged with brown. Season.
  6. Oil 4 x 3-4″ ring moulds and press potato into the bottom of each one to fill mould to just under half way. Add a layer of cabbage mixture, top with more potato to fill moulds.
  7. Heat 1 tablespoon of the oil in a non stick pan and fry the cakes (in moulds) until bottoms are golden. Flip them over and brown the other side.
  8. Unmould onto a serving plate and top with the marmalade.

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